Wednesday, April 7, 2010
Tuesday, April 6, 2010
Georgian food!
Georgian food!
The Russian cuisine is not renowed for its tastefulness and variety. Although Russian food can be good, it is very northern, and thus very similar to traditional Scandinavian food: Boiled fish/meat, potatoes, peas and carrots. Shops sell half-fabricated and frozen products, everything is meaty, salads are drenched in mayonaisse, and there is extensive use of innards.
Luckily, Caucasian food is very polular in Russia. In the bigger cities, the most poular restaurants offer Caucasian cuisine and specialise in certain types and regions of this mountainous area. It can be said that Caucasian food is similar to both the Mediterranean and the Middle Eastern cuisine in the sense that meals are often simple, but represent a richness only found in areas of the world where the fat of the land is at its fattest: Fresh fruits and vegetables, fish from the sea, meat from the plains, and a rich combination of spices and tastes. A typical visit at a Georgian restaurant (most of them are known as Georgian, although one Restaurant Georgia recently changed its name to Restaurant Abkhazia) should include fresh salads, Khachapuri (baked bread with melted cheese), Eggplants in walnut sauce, Lobio (red beans stew), Adjapsandali (squeezed eggplants with red peppers and tomatos in oil) and copious amounts of Georgian red wine. Caucasian food is a filling treat for veggies but if you prefer meat, khinkali (large gnocchis) and shashlik should be tried.
It`s quite simple to make at home, so if you click on the link above, you`ll get a list of recipies and a more filling description of the Georgian cuisine in creative English.
The Russian cuisine is not renowed for its tastefulness and variety. Although Russian food can be good, it is very northern, and thus very similar to traditional Scandinavian food: Boiled fish/meat, potatoes, peas and carrots. Shops sell half-fabricated and frozen products, everything is meaty, salads are drenched in mayonaisse, and there is extensive use of innards.
Luckily, Caucasian food is very polular in Russia. In the bigger cities, the most poular restaurants offer Caucasian cuisine and specialise in certain types and regions of this mountainous area. It can be said that Caucasian food is similar to both the Mediterranean and the Middle Eastern cuisine in the sense that meals are often simple, but represent a richness only found in areas of the world where the fat of the land is at its fattest: Fresh fruits and vegetables, fish from the sea, meat from the plains, and a rich combination of spices and tastes. A typical visit at a Georgian restaurant (most of them are known as Georgian, although one Restaurant Georgia recently changed its name to Restaurant Abkhazia) should include fresh salads, Khachapuri (baked bread with melted cheese), Eggplants in walnut sauce, Lobio (red beans stew), Adjapsandali (squeezed eggplants with red peppers and tomatos in oil) and copious amounts of Georgian red wine. Caucasian food is a filling treat for veggies but if you prefer meat, khinkali (large gnocchis) and shashlik should be tried.
It`s quite simple to make at home, so if you click on the link above, you`ll get a list of recipies and a more filling description of the Georgian cuisine in creative English.
How long was Kropotkin in Haparanda?
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