- And here is cognac for a kebab! - They tried to persuade me once at a picnic. - Shashlik cognac - a must! The best combination. Barbecue without cognac - money down the drain!
And they remembered the song. Trofimovskaya. "Shashlik with cognac is very tasty." Well, or vice versa. They say that the combination is classic, even in almost folk art it is fixed.
Honestly, I refused. Because I don’t like cognac on my own (like this, I confess!), But with meat I’d better use wine. I'm more familiar and tastier.
But whoever loves cognac - on health (so to speak).
Why did I tell you? I would like to bring up the topic of "obligatory duets", which "were bequeathed to us by our gourmet ancestors."
There are many of these in our gastronomic culture. There are supposedly "old" ones. There are those that are newer. A sort of sacred combination.
Borscht and bacon, for example.
Lard and vodka.
Fish soup and vodka. And in the ear you still need to pour a shot of vodka and put out the fire in it. Like, for the scent. Otherwise the ear is not the ear.
But after all... Who said that it is alpha and omega, and "it should be so." Honestly, no matter how much I shoveled books with old recipes, I never came across fish soup, into which they poured smut and poured vodka. And there were many kinds of it. So this is also someone's invention, which, in fact, began to be presented as truth.
But... food is a matter of taste, who likes watermelon, who likes pork cartilage, and again we come to the point that "there is no obligatory."
Take, for example, a combination of meat and always dry red wine. I know people who love steak not with dry red, but with something sweeter. They have a right? Have. But there will always be someone who will prove - you can't eat like that! Like, the ideal combination is something completely different.
But here the question arises - is it really so perfect, this combination?
In the TG-channel of the "Salt" magazine I read a story about how its author asked for wine to go with a pizza. Our “gourmets”, domestic ones, began to explain that there was no way to go with wine for pizza. Only beer! They say that beer is made from cereals, dough is made from flour, and it is also made from cereals, this is the perfect combination. No wonder, they say, in Italy, beer was originally served in pizzerias.
But the Italians themselves, as it turned out, have nothing against wine for pizza. In addition, beer in pizzerias was "initially served" because when they opened, they did not have permission to sell anything stronger than beer. Like this.
And what a legend has developed, they say, for pizza - only beer, as an ideal duet ...