I don’t know how to cook inspirational food and frankly too lazy to stand at the stove for four hours in a row. I want to lie on the couch, read a book, or better yet, eat something made by the hands of others for some reason and the soup and fish, and pies, made not on their own, seem to me to be delightfully tasty.
Solely due to my laziness in our family caught the “exotics”, there are all sorts of strange, five-storey cakes and rooster broth. Yes, Yes, don’t be surprised, it’s not a typo. Rooster broth exist in nature, only cooking it will have almost the whole day, and not just boil a pot on the stove, and consistently produce a lot of action: lay the fish, cook it, take out, put in stock ready to cock… well, torment.
But still, very rarely, I do for their domestic and some exotic, in my opinion, the dishes. Recipes provide below only fair warning – be patient.
2-4 fresh cucumber of medium size, 150 g minced meat or 500 g of finely chopped stewed mushrooms, 50 grams of white bread or 1-2 tbsp. tablespoons boiled rice, 1 large onion (if desired in the stuffing, you can add 1-2 raw or hard-boiled eggs and chopped), parsley, salt, pepper, 1-2 tablespoons of tomato paste, sour cream or yogurt, dill, lemon juice, oil for frying, a little flour. Continue reading
Asia is known for its delicious dishes, delicacies, spices and flavors – but in some countries you can offer is very strange, if not creepy dishes that you are unlikely to ever dare to try. However, some of the dishes can be found both in Europe and in America.
This miracle of culinary art you can only find in Japan. It’s probably the most gigantic fish eyes you have ever seen. And, of course, the saliva in the mouth at the sight of this delicacy not occur. The only way to eat this thing is to quickly swallow it and forget, otherwise the consequences are very predictable.
These bloody pieces of plain food cooking workshop in Laos, but if you can’t wait to try the broth, you can always find it on the Phousy market in Luang Prabang.
This is the most common food in the household in the southern part of China; it is often possible to see how the bull testicles are hanging in a butcher shop, along with other types of meat. As the Chinese say, we are open to any food. Continue reading
What kind of salt we are used to seeing on the shelves of shops and supermarkets? Sodium chloride, iodized, sea, Extras and a few not so common species here, perhaps, and all.
But in different countries there is a huge variety of different types of salt, each of which has found wide use, both in cooking and in medicine and cosmetology. Offer get acquainted with the most famous of them.
Usually all uncommon and rare in cooking is expensive, and exotic types of salt is no exception. Some use in the preparation of delicious desserts or salads, while others served separately as a condiment or spice to a certain dish. The latter, for example, refers Papuan black salt – a distant relative of our black salt. Expensive restaurants offer it as a seasoning for exotic dishes. Its production technology is: going washed up on the beach and soaked in salt water the timber is burnt and the ash is the very delicious black salt.
The famous Japanese sea salt with Fleur de Sel (“Flower of the sea”) is considered one of the best and most expensive varieties of salt. Use it in salads with fresh vegetables, grilled fish in the best restaurants of the world. With the addition of this salt prefer to create their culinary masterpieces by the best chefs. Fleur de Sel is very expensive – forty pounds of coarse untreated salt turns out only half a kilo of delicious Fleur de Sel. Continue reading