Multicooker-pressure cooker Bork U700

No problem
How to find a casserole for my multi
Yesterday I also managed to spoil the boiled pork using this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310055.0

Girls, in the recipe, unfortunately, I can no longer add additional information about not taking small pieces of the neck. I consider the optimal weight to be 1200-1500g. Well, at least 1 kg. Otherwise, she spends little time in the cartoon and the juice does not boil away properly. And in the cartoon, at the end, the heat should pick up, not steam. I didn’t pay much attention to the weight, because I always take a big neck. Therefore, I did not encounter a similar problem. Horror finally! What a result!

Girls, in the recipe, unfortunately, I can no longer add additional information about not taking small pieces of the neck. I consider the optimal weight to be 1200-1500g. Well, at least 1 kg. Otherwise, she spends little time in the cartoon and the juice does not boil away properly. And in the cartoon, at the end, the heat should pick up, not steam. I didn’t pay much attention to the weight, because I always take a big neck. Therefore, I did not encounter a similar problem. Horror finally! What a result!

Lenul, I had 900g, the time was 50 minutes, so I overexposed, and then it was somehow damp inside. Something is wrong here. The recipe is wonderful!

I raise both hands that our slow cooker is the most wonderful, and all the recipes in the subject are good, And it will bake, and fry, and will delight us with so many other goodies!

Here's my cake, and biscuit and cream cheese, made in Bork

Lenul, I had 900g, the time was 50 minutes, so I overexposed, and then it was somehow damp inside. Something is wrong here. The recipe is wonderful!

Yes, and you too, Tanya, don't take 900g anymore, take 1100 and put it on for 50-55 minutes. And then, I then thought about the forty minutes that we talked about, and came to the conclusion that she, too, will be steamed rather than baked.

I raise both hands that our slow cooker is the most wonderful, and all the recipes in the subject are good, And it will bake, and fry, and will delight us with so many other goodies!

Here's my cake, and biscuit and cream cheese, made in Bork

Tanyukh! Are you kidding me? I'm okay, I cook at night, but when you have time with your little one. Don't get up to fall! What beauty I have created! Is it from yesterday's biscuit?

[Cottage cheese casserole tender]

An adapted version for Bork 700 cottage cheese casserole with Irina's photo and verified time - I put it up as a separate recipe. This turned out to be the best option - the tallest and most tender

Cottage cheese casserole tender
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=314120.0

[Cottage cheese casserole tender]

An adapted version for Bork 700 cottage cheese casserole with Irina's photo and verified time - I put it up as a separate recipe. This turned out to be the best option - the tallest and most tender

Cottage cheese casserole tender
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=314120.0

At last! Thank you, Yulechka. And then I'm already tired of climbing the pages and looking for information.

[PILAF]

I finally tried pasta made from durum wheat in Bork - well, so that:
threw - closed - took out - and ate - and so that it was very tasty

This case turned out great on the program PILAF
I invite you to read all the subtleties here:

Romanesco cabbage (or cauliflower) and durum coils with cheese in Bork U700

[Cottage cheese casserole tender]

An adapted version for Bork 700 curd casserole with Irina's photo and verified time - I put it up as a separate recipe. This turned out to be the best option - the tallest and most tender

Cottage cheese casserole tender
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=314120.0

Thank you girls. Tomorrow morning I'll try, write it off.
Regarding boiled pork, made according to the recipe, weight of a piece of neck 1150g (according to the label)

I raise both hands that our slow cooker is the most wonderful, and all the recipes in the subject are good, And it will bake, and fry, and will delight us with so many other goodies!

Here's my cake, and biscuit and cream cheese, made in Bork

Can you share the recipe?

Can you share the recipe?

The recipe is here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=314628.0

I want to bake something troublesome in Bork to test the baking capabilities of our SV. What suggestions will there be? Only, mind you, not a casserole (no one eats it from me, but for me alone it is an unreal size)))

[Liza]

Only, mind you, not a casserole (no one eats it from me, but for me alone it is an unreal size)))

Liza
I would come to your aid for a casserole - I love hot - toko-toko in the heat of the heat - but it's too far away

Try the potatoes on Frying in one layer, not in very large chunks, with vegetable oil a couple of spoons and nothing else, for the salt you seem to write - basically you don’t salt (I salt the sea salt)
Let's see how the bottom fries

My cabbage rolls have just been cooked, and I still have meat with cabbage and potatoes from yesterday!
I thought something sweet ... or is everything clear with him and no problems?

I love cabbage exclusively fried, not steamed or steamed in a rag, and I love without tomato. Therefore, I fry it in the Oven 2-3 level in small portions so that it is fried and not melted.

I love cabbage exclusively fried, not steamed or steamed in a rag, and I love without tomato. Therefore, I fry it in the Oven 2-3 level in small portions so that it is fried and not melted.

I am a rag, too, a fairy, that is, it is better with Toasting, you say, do not get involved, I understand

I want to bake something troublesome in Bork to test the baking capabilities of our SV. What suggestions will there be? Only, mind you, not a casserole (no one eats it from me, but for me alone it is an unreal size)))

Liz, what did you want to bake for tea?

Liz, what did you want to bake for tea?

Well, yes, I think, maybe there are still questions about sweet pastries, so at the same time I will test it.

Well, yes, I think, maybe there are still questions about sweet pastries, so at the same time I will test it.

Of course they stayed, I would have tried something from the shortcrust pastry with berries, Or they don't eat my casseroles either, and they don't really like cottage cheese separately, and they would eat cottage cheese with shortcrust pastry every day, so questions ...

Sand cottage cheese and how is it? I'm afraid that the shortbread will fall apart when I get it ...

[Liz]

and also meat with cabbage and potatoes from yesterday!

Liz, and how did you make potatoes with cabbage? Mixed or separate?
Patamu, like I have from childhood, is one of my favorite dishes - in one pan fry potatoes, on the other - cabbage, then they mix at the end And now, having 2 induction machines, I can quickly jiggle this process

[Liz]

Liz, and how did you make potatoes with cabbage? Mixed or separate?
Patamu, like I have from childhood, is one of my favorite dishes - in one pan fry potatoes, on the other - cabbage, then they mix at the end And now, having 2 induction machines, I can quickly jiggle this process

I fried cabbage for pies, but out of greed I cooked it too much, I already ate it, I just refused to eat cabbage. And I just cooked beef stew with potatoes and white beans (by the way, it turned out very tasty!), Which also had neither two nor one and a half))) I sniffed these two pots, or rather their contents, and decided to marry them

It turned out unexpectedly sooooo tasty!

Sand cottage cheese and how is it? I'm afraid that the shortbread will fall apart when I get it ...

This is like the same casserole only on a sandy substrate, we here with the whole forum in all cartoons baked this miracle
Moreover, there are a lot of recipes on the forum, about ten - almost the same, I generally baked in Panasika and even laid out photos, even according to Stella's recipe, but here on the forum I’m talking about her

Here's a quick glimpse of those that I still remember:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35542.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=185130.0

There is also the same but + some berries, but the meaning does not change from this.
Subsequently, I began to make only the top, otherwise it is harmful to eat so much shortbread dough, although it certainly tastes better with it

Nope girls, I have it completely different, probably the name should be different. The recipe is still from an old notebook:
Dough: 1, 5 cups of flour, 0, 5 cups. sugar, 0, 5 tea, lodges, soda, 100g plums. butter (margarine) - rub with hands, it turns out crumb
Filling: 200-300 gr. cottage cheese, 2 eggs, 0.5 stack. flour, vanillin. Beat everything.
Pour "crumbs" into the mold, then the curd layer, and sprinkle with the remaining dough on top. Baked in the oven for 30 minutes, at 250 *, everyone loves him so much

Hello everyone! Tell me please. I was already exhausted when choosing between Bork U 700 and U 800. Where is the better and safer coating inside the bowl? This is the most important criterion for me when choosing. We don't have Korean ones for sale. The most decent one, I think, is Bork. My daughter is small, allergic. Therefore, I am in awe when choosing. "We won't stand the price ..." It's a joke, of course. And we go to buy on Sunday. The husband was already exhausted. He wants culinary delights ... The first one we had was Kambrook, lived with us for 1 month and handed it back to the store with the soup inside. The lid did not open in Pressure Cooker mode. The abundance of programs is not very important to me, I would be more environmentally friendly with a cup. :) I "shoveled" the whole topic. I read in Lisa's message that the Korean original -Bork U 700 has the highest price in Korea because of the bowl coating, if I understood correctly? And 700 is Cuckoo, and 800 is Dashing, which is worse quality? In general, a complete confusion in thoughts. 700 - won't the inner cover scratch? It is clear that you do not scratch with a knife. ? I just stirred in Kambrook only with the "tools" attached to it, scratches appeared after 5 days of rather modest use. Scratches the same "not good" And in 800 - the coating, according to the consultant, self-healing. I tortured him last Sunday, I'll go to finish it tomorrow .... Big request, if anyone knows, help me choose a cup with an environmentally friendly coating.

Hello everyone! Tell me please. I was already exhausted when choosing between Bork U 700 and U 800. Where is the better and safer coating inside the bowl? This is the most important criterion for me when choosing. We don't have Korean ones for sale. The most decent one, I think, is Bork. My daughter is small, allergic. Therefore, I am in awe when choosing. "We won't stand the price ..." It's a joke, of course. And we go to buy on Sunday. The husband was already exhausted. He wants culinary delights ... The first one we had was Kambrook, lived with us for 1 month and handed it back to the store with the soup inside. The lid did not open in Pressure Cooker mode. The abundance of programs is not very important to me, I would be more environmentally friendly with a cup. :) I "shoveled" the whole topic. I read in Lisa's message that the Korean original -Bork U 700 has the highest price in Korea because of the bowl coating, if I understood correctly? And 700 is Cuckoo, and 800 is Dashing, which is worse quality? In general, a complete confusion in thoughts. 700 - won't the inner cover scratch? It is clear that you do not scratch with a knife. ? I just stirred in Kambrook only with the "tools" attached to it, scratches appeared after 5 days of rather modest use. Scratches the same "not good" And in 800 - the coating, according to the consultant, self-healing. I tortured him last Sunday, I'll go to finish it tomorrow .... Big request, if anyone knows, help me choose a cup with an environmentally friendly coating.

Self-healing coating, you say, Irish? Tomorrow, when you go to this store, take a sledgehammer with you and give a consultant over the self-healing head. Well this is necessary, such nonsense to freeze! As for the choice: bowls for both 800 and 700 are very high quality. Well, it is clear that you cannot use metal spoons and shovels. Honestly, despite the fact that all Bork's technique is exactly the eight hundredth series, except for the multi, of course, I would still choose the seven hundredth cartoon. Well, I do not like it, even outwardly the eight hundredth.A little earlier, in the same forum, Lisa (Vei) described her feelings from the eight hundred. And she said that the seven hundredth - steers! Wait a bit, she will be on the air soon with a more constructive analysis.

Irish, I don't even know what to tell you. I only know that for children I only want the best, but I can say one thing that in 2 months of using the multicooker, I did not have more than one scratch! In the first month I used mainly a "double boiler", well, spoons, ladles I have silecon.

Girls, thank you very much. That's all, I decided - I take 700. And how many tried and tested recipes. And I apologize to Lisa again. : rose: Look, some people need a personal message (that's me about myself). So my intuition didn’t let me down, I didn’t take 800 last Sunday (my soul wasn’t lying, and that’s all) After Kambrook, I decided to monitor it before buying ... And yet, everyone

If you take the seven hundredth, then be sure to see that the heating is from 35C to 80C. In earlier models, like mine, the heating is from 69C. It doesn't really hover for me, but having heating from 35 degrees is very convenient. Make yogurt, for example, or raise the dough. So watch carefully!

Aaaaa! So you talked in a personal, radishes! And here I am playing!

Hello everyone! And it’s already morning (later). No, at first I stumbled upon a message in the subject of "hopelessness" in your beloved Temko "(I asked for advice in the U 800 topic, you see people do not go there so often, there is no answer, but you need to decide urgently),
then I "realized" that I received a letter, wrote a huge answer to Lisa and sent a deep bow * JOKINGLY (Liza, did my letter come or am I poking around again?) and with a clear conscience went to bed at 2 am. I get up and see a very valuable clue. Thank you! No, it's not in vain that you "play up", but just in time. But since I
set up today to get it, buy any (no patience to wait) We carry them only M - video. So, no options. No, of course, I will "finish off" this consultant with my erudition today. Girls, thanks again to everyone.
I want to join a pleasantly culinary and warm team. It seems to me that I will first practice on porridges (and scrupulously study this topic on the forum) I would like to have deliciousness, beauty and purity (in my thoughts and in the kitchen)

Hello everyone! And it’s already morning (later). No, at first I stumbled upon a message in the subject of "hopelessness" in your beloved Temko "(I asked for advice in the U 800 topic, you see people do not go there so often, there is no answer, but you need to decide urgently),
then I "realized" that I received a letter, wrote a huge answer to Lisa and sent a deep bow * JOKINGLY (Liza, did my letter come or am I poking around again?) and with a clear conscience went to bed at 2 am. I get up and see a very valuable clue. Thank you! No, it's not in vain that you "play up", but just in time. But since I
set up today to get it, buy any (no patience to wait) We carry them only M - video. So, no options. No, of course, I will "finish off" this consultant with my erudition today. Girls, thanks again to everyone.
I want to join a pleasantly culinary and warm team. It seems to me that I will first practice on porridges (and scrupulously study this topic on the forum) I would like to have deliciousness, beauty and purity (in my thoughts and in the kitchen)

Irish, yes, we also have them mainly in M-Video. But in the same store, both can get caught. They are the same model. They do not differ either in appearance or in programs. It's just that the manufacturer at some point slightly modified our model and made heating not from 69C, but from 35C. That's all. Therefore, both can be in the store. There is one in the showcase, and another in the warehouse. In my opinion, Tanya (tatita) chose this way, if I'm not mistaken. In the store, you need to look in the booklet (in the instructions).

Girls, hello everyone: friends: Irin, it's probably too late, but I would listen to Lenchik's advice. I also bought a video in m., But the consultant, on the contrary, dissuaded me from 800, (: secret: probably later regretted: spiteful: when all 700 turned on), out of four all were with different heating, then satisfied: my6050: brought a new one from the warehouse , Talking The Latest Party !! But how he remembered us when they came for the next purchase, he met us like family!

But how he remembered us when they came for the next purchase, he met us like family!

Ha, it was the same with us. We have M-Video in the next house, and, of course, we always go there for one, then for another.Somehow a consultant comes up to me and asks how I can help. And I tell him that I'm just looking out for my husband, he got lost somewhere in the store. And the consultant says so calmly, they say, he just saw your husband in the cell phone department. Tan, my jaw dropped. The store is large, so many people pass through it, but it turns out that all the staff know us by sight. Fall away!

Ha, it was the same with us. We have M-Video in the next house, well, of course, we always go there for one, then for another. Somehow a consultant comes up to me and asks how I can help. And I tell him that I'm just looking out for a husband,
: lol: At the beginning I thought that he would offer you a new one. Which one to you? Class A, B with energy saving?

Girls, and here I was thinking that I don't know anything about heating, I always have it for 35. Why do you need a higher temperature? It seems that even with the multicooker turned off, the food remains warm for several hours? And then there is another question, but how will it be in the summer, will it not turn sour?

Yes, Tanya, I also thought about it. It turns out biscuits, manna and curd casseroles ... well, people still bake bread. Everything else has been successful so far with varying degrees of success. The other day I ruined two pies. One immediately flew into the trash, did not even try, and the second - you can eat if you do not look at it. And the idea was this:

After baking, I didn't even take pictures. Fotik would not have endured such humiliation.
But I still do not lose heart. Maybe something else will turn out.

Lenusik, what kind of pies were there, what kind of dough?

Lenusik, what kind of pies were there, what kind of dough?

Oh, Tanyush! What is in the picture is pure gamble. I just took a layer of puff pastry, put it in a bowl and made the sides. And she piled cottage cheese there, beaten with eggs and sugar. Above - cherry. I didn't even take a picture of what I did. I understand that puff pastry does not like pressure, because it did not open and did not even bake from below. But it just became somehow translucent. If it were not for the bright egg with which I smeared the corners and edges, then it would generally be scary to look at it. But, oddly enough, it turned out to be edible, I especially liked the filling. But the first pie was spoiled so that it just flew into the trash. He's from this site, but instead of doing everything according to the recipe, I decided to experiment. The experiment failed miserably! Here I am such nonsense here, Tanya!

Girls, and here I was thinking that I don't know anything about heating, I always have it for 35. Why do you need a higher temperature? It seems that even with the multicooker turned off, the food remains warm for several hours? And then there is another question, but how will it be in the summer, will it not turn sour?

Heating is useful if you leave food in the cartoon for a long time. And if you cooked soup, for example, at 100C, then how will it be heated in the first two hours by a program that itself is a maximum of 80C. It takes some time for the heating to work. In the cartoon, everything, like in a thermos, does not cool down for a very long time.

Heating is useful if you leave food in the cartoon for a long time. And if you cooked soup, for example, at 100C, then how will it be heated in the first two hours by a program that itself is a maximum of 80C. It takes some time for the heating to work. In the cartoon, everything, like in a thermos, does not cool down for a very long time.

Lenusik, here I am, too, that as in a thermos, You have a cartoon for a long time, as you had in the summer, the food did not disappear, but if I have soup there for five hours, it will not disappear? Although it probably will not disappear, just why am I asking, in our summer the heat rises to 40, there were cases when we had to throw it out, in a few hours it worked, well, I’m worried
And as for baking, it means he doesn't take puff, here's a bizyak. But I want to spoil the bizehku, I want it on the "oven", and again the question is, if you use paper (a bag) for baking, maybe then it won't burn?

Lenusik, here I am, too, that as in a thermos, You have a cartoon for a long time, as you had in the summer, the food did not disappear, but if I have soup there for five hours, it will not disappear? Although it probably will not disappear, just why am I asking, in our summer the heat rises to 40, there were cases when we had to throw it out, in a few hours it worked, well, I’m worried
And as for baking, it means he doesn't take puff, here's a bizyak. But I want to spoil the bizehku, I want it on the "oven", and again the question is, if you use paper (a bag) for baking, maybe then it won't burn?

Well, in principle, with eighty-degree heating, it should not turn sour in five hours. The temperature just won't allow it. But I, Tanya, generally very, very rarely leave food in the cartoon for a long time. In summer, in general, I immediately pour the soups into another saucepan and cool them in cold water in the sink. And immediately in the refrigerator. All the time I'm afraid that it will turn sour (not in the cartoon, but in general if left to cool on the table).

Hello everyone! Yesterday I brought my little white beauty 700 (warmed up from 35 to 80), I was carrying it like a newborn child. There is happiness, it cannot but exist .... When I looked at the cup in the store, the only thing I did not lick was for scratches. Everything is perfect. On the way home, my husband bought beef ribs (he remembers the taste, though of pork ribs, in Kambrook with mustard and dried apricots) Now I can't look at this part of the carcass for a long time. We look forward to ..... We arrived and threw on these ribs in a cartoon for frying under pressure for 30 minutes. I didn't fry it. Once again, the same amount. The husband pulled out. She eats. And I decided to wash the cup and what I see: there are scratches all over the bottom (pieces, not deep, but infection, there are scratches. Maybe these ribs rushed under pressure and scratched my cup? The fact that iron objects did not touch it is a fact and Before cooking, it was absolutely smooth, an indisputable fact. Then "stingy" poured out of insult :) women's tears in 3 streams, my husband said that he would not come up to this miracle-unit more than one step (he also longed for these ribs). That's it, girls. Tell me, this is the only way for me, but all have smooth bottoms? Or you don’t bother about this (which is what a comrade relative advised me). I've "slept" with this thought, and I think these scratches are probably not worth the fact that a male representative will lose the desire to cook. But it's still a shame.

Hello everyone! Yesterday I brought my little white beauty 700 (warmed up from 35 to 80), I was carrying it like a newborn child. There is happiness, it cannot but exist .... When I looked at the cup in the store, the only thing I did not lick was for scratches. Everything is perfect. On the way home, my husband bought beef ribs (he remembers the taste, though of pork ribs, in Kambrook with mustard and dried apricots) Now I won't be able to look at this part of the carcass for a long time. We look forward to ..... We arrived and threw on these ribs in a cartoon for frying under pressure for 30 minutes. I didn't fry it. Once again, the same amount. The husband pulled out. She eats. And I decided to wash the cup and what I see: there are scratches all over the bottom (pieces, not deep, but infection, there are scratches. Maybe these ribs rushed under pressure and scratched my cup? The fact that iron objects did not touch it is a fact and Before cooking, it was absolutely smooth, an indisputable fact. Then "stingy" poured out of insult :) women's tears in 3 streams, my husband said that he would not come up to this miracle-unit more than one step (he also longed for these ribs). That's it, girls. Tell me, this is the only way for me, but all have smooth bottoms? Or you don’t bother about this (which is what a comrade relative advised me). I've "slept" with this thought, and I think these scratches are probably not worth the fact that a male representative will lose the desire to cook. But it's still a shame.

Irish, congratulations on your purchase! Regarding scratches: these are most likely not scratches, because the surface of the bowl is not damaged. These are traces (stripes). And, yes, it's from the bones. I don’t cook my own cartoon on the bank and bones in it. It's just that the experience was already with a new expensive wok. Naturally, first of all, the ribs began to fry in it. And then she found stripes.In principle, it's okay, this does not mean that the surface is damaged, but in the cartoon bowl, I do not experiment with bones. It's too expensive to buy a new cup. If I will cook something like that in a cartoon, it will only be on cartilage.
Don't be upset, you haven't ruined anything. These stripes went through your nerves rather than damaged the cup!

Irina, do not panic, light abrasions are inevitable, even small scratches that appear from bones (especially lamb bones!) Are not scary. For almost a year of use, I also have several scratches, since I often cook lamb, but they are still not the same as on the coatings of other manufacturers. Either the thickness of the top coating is different here, or the properties of the coating itself, but the scratches inside are the same in color and structure as the rest of the coating. Nothing further puffs up, does not bubble or lag behind. All 9 layers of our cover are made from safe materials. So don't worry. And it is better not to cook the bones, only stainless steel can tolerate them.
Now I do this: I carefully cut the meat from the bones, cook it in any mode that I need. And I boil the bones for the broth in a silicone steamer so that they do not come into contact with the walls of the bowl. And if lamb, then I also put gauze in two layers in a silicone insert under the bones, since the bones of lamb are very finely crumbled and very sharp.

And I boil bones for broth in a silicone steamer

Hi Liz! And what is this magic silicone steamer with you? I'm a hat too! Take a photo, eh? Pliz!

And I have such a double boiler:

Silicone steamer stand for vegetables

This silicone steamer can be lowered into a saucepan and steamed vegetables, can be used as a colander, or as a fruit stand.

Heat-resistant: up to 250 degrees C

Can be washed in the dishwasher

Material: silicone

And those steamers that we have are like saucepans - they do not fit into a pressure cooker without legs and in diameter.

And I have such a double boiler:

Silicone steamer stand for vegetables

This silicone steamer can be lowered into a saucepan and steamed vegetables, can be used as a colander, or as a fruit stand.

Heat-resistant: up to 250 degrees C

Can be washed in the dishwasher

Material: silicone

And those steamers that we have are like saucepans - they do not fit into a pressure cooker without legs and in diameter.

Cool! I'll go surfing the Internet - look for one. And our native stand is annoying due to the lack of sides. Thank you, Yulchik! You are a real friend! (from the word "friends")

Hi Liz! And what is this magic silicone steamer with you? I'm a hat too! Take a photo, eh? Pliz!

Orange silicone bought in "7 hills" for about 400 rubles. The retaining pin can be unscrewed.
White two-level plastic from the new cuckoo.
Gray plastic from Thermomix - it is the most beloved (!), Unusually comfortable, I have all my cereals in it!

Orange silicone bought in "7 hills" for about 400 rubles. The retaining pin can be unscrewed.
White two-level plastic from the new cuckoo.
Gray plastic from Thermomix - it is the most beloved (!), Unusually comfortable, I have all my cereals in it!

Oh, I'm a redhead like nravitstsa! With a pen! Liz, where are you, in your Moscow "7 hills" are? I know the "seventh continent", but "7 hills" where?

This is the chain that Hotter's Airfryer sells. I know for 1905, at Novoslobodskaya and, in my opinion, somewhere else at VDNKh, too.