For most Housewives Russian salad is a hearty multi-piece snack, which may replace the second dish. And for some a salad is only a prelude to dinner: easy and elegant. But tastes are known, do not argue and it is better to stay on that world of rich and varied salads, and a light green salad and hearty Olivier just belong to different branches of culinary evolution and play different roles.
Conventionally, among the salads, you can select the appetizers — simple, light dishes, to whet the appetite, and hearty salads, or served hot instead of with him. Stand fruit salads: they can be a refreshing end of lunch or standalone dish for lunch or Breakfast. For any kind of salads have their own rules and the law of compatibility of ingredients, allow to cook a perfect salad for every occasion.
In modern languages the word “salad” comes from Latin, where it meant “salt”. In its original meaning, the salad is a mixture of vegetables and herbs, dressed with a salty-sour sauce based on vegetable oil. The recipe for this ancient cuisine has remained unchanged since the time of Sumerians: mix your favorite leafy vegetables and herbs and season with a light dressing. Continue reading
In Kievan Rus by our ancestors along with farming engaged in cattle breeding, hunting and fishing. This determined the traditional set of products in the diet of the Russian people.
Of course, in ancient times the main source of animal protein was the meat of animals and fish. Horsemeat in the diet of the Russian people did not play a significant role, although the ritual of the ban on its use before the spread of Christianity was not. In the Chronicles mention about eating horse meat, but it is always about exceptional cases – hunger campaigns, the siege of cities, etc. (primary chronicle, Laurentian list, the year 964, 971, etc.).
Veal in Russia long time did not eat, and its use for food Dmitry Impostor (1605-1606 g) caused an uproar, as a violation of the customs of his native country. Originally this prohibition was caused by the concern of the farmer about saving young animals.
Only in the late eighteenth century veal became a decoration of the Banquet tables of the nobility.
Pork and veal used in Russian food a lot earlier than beef . In the written monuments of the XVII century, lamb and pork are mentioned more often than beef. In “Domostroi” is already given recommendations on the rational use of the individual parts of the carcass of mutton. Continue reading
For all lovers of gastronomy and those who are planning to spend the evening in the luxurious atmosphere of the restaurant, will certainly be interesting to see the TOP 10 most expensive restaurants in the world. Many of the restaurants mentioned below are famous for their exclusivity, exotic locations, rare dishes and unique atmosphere. These institutions offer more than food: they offer a unique “experience” of visiting the restaurant.
10. Masa (Masa) (New York)
The restaurant Masa in new York’s complex Time Warner Center (Time Warner Center), invites you to enjoy equally the food and atmosphere. Chef Masa Takayama (Masa Takayama) advises customers to dress comfortably to comfortably spend three hours (!) for a culinary event with many dishes. The restaurant is no set menu, customers seated and they bring a number of fresh dishes straight from the kitchen. The restaurant atmosphere is very soothing, probably to suppress the shock that you can experience, seeing the expense at $ 350 per person – not including tax or tip. But if we talk about drinks, there really can be ruined as a carafe of sake “Kikuhime” will cost you 400 dollars, but a bottle of Bordeaux Chateau Margaux (Chateau Margaux Bordeaux) 1995 will pay $ 1,500. Continue reading