tv Po sekretu vsemu svetu RUSSIA1 December 10, 2022 8:35am-9:01am MSK
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or they go. on the x-ray it was clear that santa claus was already working millions of gifts were going to moscow who and why checks them saw after this parcel, she froze and lay down. this means that customs does not give good. we only have major stories that happened side by side on sunday at exactly 8:00 am. all news is always available on the media platform, we watch it in the application or on the site look.ru, and by this time we are all following the development of events. see you.
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hello oh and far, i have a trip ahead, but comfortable thanks to a proven rosneft gas stations that you will surely meet on your way. after all, this is one of the largest networks in russia with about 3,000 hospitality stations throughout the country. high-quality fuel profitable loyalty program family team. in general, some pluses. we are in one of the first russian settlements in these. as soon as you will be convinced not at all near the edges of the first zimovye appeared here at the end of the 16th century. and what then, what now these places were not
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distinguished by their benevolence to a person out of 12 months in a year, winter lasts almost nine nights maybe drag on for a whole month, and then the same day there are very few trees and solar heat, but incredibly much human heat seems to be what warms this harsh but beautiful land. good morning, salekhard salekhard is the capital of the yamal-nenets autonomous okrug, which is located in the arctic zone in the north of the west siberian plain . days a year. so create a
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festive atmosphere around you. here i want people with special zeal. here, indeed, life is painted in all possible ways not figuratively. well, how can you stay in a gloomy mood, having met such a handsome man on the way to work. true, it seems that even bear these open-air galleries are called murals from the spanish muro wall, a full-fledged picture with meaning, but instead of canvas, the ends of houses or industrial facilities dedicate them to an ordinary acquaintance, the most valuable and most delicious. here there is even a mural with cloudberries. i must say for the stamina and the ability to be happy in spite of any vagaries of nature - this is the very nature of the locals
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who generously presents almost 80% of the gas in russia is produced in this district, the bridge and that one in the form of a gas torch. and now we'll talk about other gifts. by the way, we 're going to the market as our beloved place of our program. yes, in different markets. we've been a million times. well, yes, it's still one of the best ways to get to know the locals and their customs, really, today i'm going there, not alone. and believe such a partner is a walking guarantee that our today's catch will be exceptionally tasty, fresh and of high quality. oh hello. as a professional cook, you probably know that the best places are the best places and the best products, we have just one such place
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here, we have blueberries, but the most important siberian berry is cloudberries. help yourself op, she's, uh, immediately frozen. yes, it is stored like sorbet. yes, already a dessert, ready. so, ice cream. this is one of your favorite berries , a wonderful berry that exactly fortifies the entire population and few. well you need it. with what a harsh climate only on ice cream and save. yes , only on it. yes, we also make tinctures. on it, distantly reminiscent of strawberries or raspberries, but all this together and a completely unique taste is a very pleasant person. this whole piece of venison is properly prepared a little,
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dried from raw smoked, then you can always take it with you on the track. it doesn't spoil. still alive? gradually, some notes appear, but honestly, if i didn’t know that it was olenina, i wouldn’t i guessed, very soft in moderation, salty just perfect. thank you. we'll be back thanks. we've dealt with alina. yes fisherman yes close your eyes. please return to us, for the first time they are
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all whitefish, but they differ in the structure of chokra meat. here it is beautiful in the ear lightly salted smoked shoe, and skidding - these are stroganina pies and crust you can try. chekura caviar, i have never tried visually similar to pike misfortune. they store unsalted or slightly salted unsalted caviar at all, surprisingly. please note that the scale is smooth, which means that each fish was separately frozen, no, sticky, unpeeled. no need to clean wrap two. so, we take musulna, we take caviar, we return by freezing and for milk. thank you very much chef we are ready maxim well, what is the
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name of our dish of muksun fillet with couscous, if there are any features of cooking specifically northern fish, the most important thing is not to harm the chic fish well, what needs to be spoiled. i'll start cutting the fish. and you will cut, onion no no. and how you need it, you don’t need to sort it out, we need to we'll just steam it. i like to prepare, of course, in general, once or twice and it's ready. so they quickly found new tasks for me, comparable in complexity to the previous one, cut into 10 g of capers, olives and sun-dried tomatoes on the maxim board, the processes were clearly more intricate fish. he carves like a real sculptor. there are some cooking secrets that somehow make it easier to learn this secret. in fact, there is, if we understand that we need a fillet of muslims, then we clean it. scales initially not required, but
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then just remove the filet turned out to be extremely. just until you had to remove all the bones with tweezers. caught. it's easier to agree, at least one. yes, it’s a golden cosmos, remove the fillet from the skin, sprinkle it with special grill salt and fry it in vegetable oil and parchment paper so that the pan is cleaner. and if suddenly teflon is not very good, then this is a replacement for teflon. life hack with fish with wild meat
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, not dry, tasty and very. by the way, this record is a good dish. there are not many fish. any local resident will tell you this, yes, and i, too, have the rights of a person who has seen it in salekhard in all possible variations. bone, how much are you talking about? there are types of canned food friends, here you need to act without delay. as they say, not rubber well , i confess all 60 i have not tried only the most exotic ones.
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very somehow, in our native language, from marmot, we have this fish called cheese cheese. i always i thought curd was the only way, let's try cheese. soft tender fish, not smoked, not fried , here it is, a purely natural fish, very useful, having understood the intricacies of taste. i went to understand the intricacies of production. we are now with you in the workshop. roz, look how rich our arctic pike can be eaten by people with weakened immune systems, but most importantly, i will reveal a secret. it is very useful for men, this is the arctic pike. i realized that
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this is the same pike that fulfills all desires. and now i will show you where you can hold fish foam parties, and it is thawed almost 12 hours faster than it would be thawed in the old and simple way with fish spa lard. the next cutting shop along the route and here is a minimum of automation, a maximum of manual labor. there are some bones that the machine will not pull out. and here, just one master processes about 600-700 kg per shift. if here is the burbot and i drag the pike, then up to a ton, but these are amazing people low bow to you all. you are simply heroes of labor. oh hello, they say
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you have been working this longest for 17 years. eat fish stunned yourself or look at work so much, what you already love near us, so we worked for 17 years. well, if i don’t distract you, it ’s not easy to work, well, then the butchered fish goes through all the necessary stages of processing, is fried and occupies the jar it is supposed to. look too. we have some professionals working here. they drive by eye. of course, they weigh it, then by eye. here it depends on who, how much the market will be in a jar. girls you are there, do not spare the fish. on this you can look endlessly, like on fire, i agree, jars filled with fish are filled with oil , canned and sent to the autoclave, where they are heated under high pressure, and this is
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the secret of such a long shelf life of canned food, it seems. we send. these are the same canned food that flew to the mts kos station in june this year. i heard recently such a proverb, a fish is looking for where it is deeper, and a person, where you know better. this is the case when both of them turned to the address that the fish here are a passion, how much, we are with you already convinced one of them muksu. well, they even erected a monument. well, for residents, there really is no better city and no climate is a hindrance. here they create. here they find their calling, one wonderful couple is waiting for you and me. olga petrovna
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hello, glad to see you. meet yuri stepanovich medvedev, a well-known designer far beyond the district, craftsman. and this is olga petrovna medvedeva, his life partner, comrade-in-arms and first critic. his technical finds are, it must be said, unique and correspond to the climate in where the medvedevs live. well, in short, yes, so that and so and all awry. he is still bent at the end of them in front and behind and behind, that is , you can also ride backwards, he does, groin, he rides in a circle and back forward. he is dancing. but you are straight athletes. this is how we live, this is our way of life, although the profession of lawyer stepanovich is far from sports. he is an aeronautical engineer who repairs
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baggage belts and conveyors at the airport and much more, it seems that love for the sky largely determined his inventiveness. judge for yourself the technoparks of yuri stepanovich, for example, there are snowmobiles designed specifically for the wife, or such an airship capable of accelerating its owner to 100 km / h. and essentially replace the lift in the mountains. this is already as an addition to skiing. that is, you get up on skis. and this motor pushes you to not yes, yes, buy a propeller chainsaw, just cut out the tree. and she did all these things. ol petrovna himself disappears to us here in the workshop. yes, it works 24/7. that is, it is possible to say he lives here as a workshop, i accepted his way
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sticks do not need any new thinkers to look for. look, this is the time. this is a family, greetings salekhard is not afraid of any frosts, it's warm here . from hospitality and delicious food, hard work and great love are warmed here. here the most frozen ones will definitely be thawed, this i take with myself. now we are defrosting fish burbot and burbot of this cod family is also an archa useful fish, as they say in melimo, lazily, they caught burbot for me, they caught me about love, they didn’t change in mela they prayed and beckoned me in the fog of liman. but beauty. the bright
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taste of instant coffee jardingold and jardin dick dark is a pleasure to feel, to be surrounded by beauty, everything must be perfect. you can relax because i'm with your redmond smart robot vacuum cleaner. believe in yourself. believe in your talent. believe in the power of your wings. bird new season. tomorrow 18:00 on the channel russia fibrosis can be the cause of a violation of the cycle of pelvic pain and even infertility is simply against fibrosis. the future magnet will be lucky in the new year. buy. play
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faithful and reliable companion rosneft is the largest network of filling stations where you will find warm meetings and a profitable loyalty program for filling stations rosneft is a reliable companion. on all roads in the country. no oil. we are driven better by all our releases. you will find on the media platform we look. download the application or go to the site, look at the dot ru somewhere god sent a piece of cheese on a spruce. oh, birch, perched up to have breakfast, she was just
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about ready. yes, i thought about it, but the cheese in my mouth kept the key word, where is the valdai territory, because cheese has been brewed here for over 100 years. and they certainly know all the secrets of russian cheese production. we get to know them too. there are producers who save on the quality of cheese and use whole milk instead of dry milk fat instead of palm oil.
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