Amazing culinary discoveries await everyone behind the doors of the most unprepossessing, sometimes, institutions.
Don't believe me? And in vain!
On the way from Moscow to Belarus, I got acquainted with an amazing dish of the highest, I'm not afraid of this word, cuisine.
Omakashi. Omakashi fish! In a roadside cafe, Caucasian-Japanese cuisine was offered. For about fifteen minutes I tried to figure out why the name seemed so suspicious.
Then I remembered... At the presentation of a Japanese chain in Moscow, I heard the word "omakase". And no, this is not a dish. This is a concept. Indicates a situation when the guest does not choose his own food, but delegates this right to the cook.
Kind of like the phrase "I rely on you" means.
And here - a fish. I'd draw a smiley, but I'm old and serious, I'm not supposed to throw around with smiles.
Therefore, on serious cabbage soup I will make a selection of culinary definitions that they like to use in the menu to give it more "sophistication".
Go!
Meniere
I have seen it in combination with fish on the menu most often. Fish mener! Sounds enticing, doesn't it? The uninitiated usually expects something sublime and subtly French. In fact, he can get a pollock carcass, sprinkled with oil, in which it was fried, and with a piece of lemon.
On completely legal grounds! Meniere is a cooking method, fish (or even seafood) is sprinkled with flour and fried in butter.
Papiyot (or en papiyot)
Another way to cook fish, possibly with vegetables. In order to cook an en-papiyot fish, you just need to wrap it in parchment. And that's all. So if you are expecting something enchanting - not worth it. Unless the variety of fish will be very delicacy ...
Mirpua
Oh, the broth mirpois, served in the "finest" restaurant in one of the tiny towns of the Golden Ring. The bouillonnita with him was as small as a coffee cup, and the price of this broth could compete with the price of a full dinner in a simpler institution (without mirpois).
But mirpois is not a truffle variety, believe me. Mirpua is a mixture of thinly chopped root vegetables, onions and herbs that is added to the broth to add flavor.
Confit
Oh my favorite confit!
Once I had a chance to see confit with ham, confit with salami, confit with cheese... and all on one board. The one where the assortment of products is written in the pie.
Confit was called the usual pies there. And you can't show anything - they, according to the employees, tormented these pies completely immersed in fat at a temperature strictly indicated in the TU - 100 degrees.
How in this case the pies managed to brown - the devil only knows. But you, just in case, remember that confit is not confiture and has nothing to do with it. And with sweets too. Confit is a method of cooking food completely immersed in fat or oil and having a temperature of no more than one hundred degrees.
Long languor at this temperature allows you to achieve a very peculiar effect, who can argue. But not everyone likes this effect because of the high fat content of the result.
And what culinary absurdities have you come across?