Food is tricky. And grateful. She pleases those who treat her with "soul." True, it takes revenge on snobs and lovers of what the people call simply and capaciously "show-off".
I remember that in the nineties, when imported products had just appeared in the "free access", there were those who argued that nothing can be compared to taste! What domestic cakes and pastries are there when there are rolls and muffins in beautiful packaging! You look at the bags, you look at the stickers - you can see right away, it's done for people! And the salami, which is "gold"?
Something tells me that now they will simply shy away from this salami, but then they ate it for a sweet soul. And from home-made raw smoked sausage - and it was then of excellent quality, despite the difficult times - turned up their noses. Like, fuuuuuu, ours, bastardly.
It was strange even then, but now, you know, there are no less weirdness.
Reading the comments to one of the previous publications - "We are poor, therefore we choke on inedible: an attitude towards products that I cannot understand", I realized: despite the fact that that the majority of readers have a healthy attitude to food, evaluating it not by price, but by taste, there are still those for whom "expensive" - good, "cheap" - poorly.
Some almost fell into hysterics, it turns out, the proposal to use fried onions for cooking and to bake bones for broth, this is "accustoming". Why "accustoming" is not clear, but they offered to apply to the cashier of United Russia for a fee.
Therefore, today, especially for fans of exceptionally "rich" food, a small educational program.
Ladies and gentlemen!
Baking broth bones is haute French cuisine. If in an expensive restaurant you were served broth on plain meat - you should know that they do not put you into anything there. They think that nothing has been eaten sweeter than carrots.
No wonder the French, in order to obtain a rich, aromatic broth, on which, in particular, such a masterpiece as demiglyas was cooked, the bones with scraps and veins were baked.
And the marrow, which costs twenty rubles a kilo, is a delicacy.
Sawed and baked (sprinkle the brain with salt, rosemary or some other seasoning, it will cost ...
Yes, 690 rubles for 350 grams. The price may be less or more. It all depends on the degree of impudence of the establishment and its pretentiousness.
Moreover, in a magazine like "Moskvich Mag" they will write with delight - "A delicious marrow was found on the Patriarchs."
Do you know why this is so?
Because while the snobs who consider themselves gourmets are snorting, the cooks... know that it's delicious, and the restaurateurs are happily rubbing pens, because it is such dishes - from the simplest products, simply seasoned with glamor, that bring the greatest profit.
And now, attention, the question: will the same baked bones become worse if they are cooked at home, No. Will the broth cooked from them not be tasty, because it was prepared at home, and not in a pretentious restaurant? No.
But it is not only bones that are used in "gourmet cuisine."
Here is the pearl barley I mentioned in the same publication, according to one of the chefs (I found his interview on Food).
Good cuisine is not about products from the “expensive and gourmet” category, gentlemen.
If you measure "edibility" and taste only by price, then you can deprive yourself of a lot (very much). From the simplest and cheapest, seemingly wasteful sources, truly delicious dishes are created. Who can afford everything, by the way. Well, except for show-off lovers.