Russian steak:
American Steak:
American Steak:
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Russian Wedding Cake:
American Wedding Cake:
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Pretty accurate actually!
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I spent 20 years working a chef, and just based on those pictures I would go straight for the Russian food. That wedding cake looks like some serious munchie material.
The USA wedding cake I would bite with fear of what ever chemical flavouring was about to zap my taste buds. Looks pretty and nice for pictures, but that's where it ends.... which is so so American.
Just saying ya know..Comment
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Looks tasty
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As far as the steaks go, I make them like the Russian version too. I prefer them thin like that and just make more of them. They only take a few minutes to make that way...
Also, that's a British cake - not a Russian cake.
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Ummm... cake is cake, regardless. One is just dressed up in fondant which I agree is just pretty uninteresting but not necessarily "chemically flavored".
However, if you are saying that cut of steak is better than the other then I seriously question your experience in the kitchen.
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Those are not steaks. Those are not real stakes
The steaks here are the same as anywhere else. Just make sure to by a proper beef. E.g.: angusbeef.ru, miratorg.ru
Yes, we also use Angus beef for steaks
Obey the CowgodComment
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Thank you. Now that sets things straight... some nice marbling in some of those ribeyes.
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TS is epic dolboeb, take first pic from Fritos and Foie Gras ? An Indiscriminate Eater's Guide to Food in New York City and Beyond
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I'm not saying that those stakes you posted don't look good - but a thicker steak takes a good 25-30 minutes to grill (I like mine medium well). They make them like that in restaurants here too, but at home I tend to make the thinner ones on a frying pan w/ pepper only and salt them on the plate. It tastes the same, but it really all comes down to the meat itself. I also don't like fatty/marbling beef...Mechanical Bunny Media
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TS is epic dolboeb, take first pic from Fritos and Foie Gras ? An Indiscriminate Eater's Guide to Food in New York City and Beyond
Aaaaaand nowwwwww! Топикстартер заслyженно перехватывает гордое звание эпического форумного долбоеба у Sid70
К чести Сида надо признать что он видимо последовал моему совету и начал дрочить на porno, а не Pootin, так что его явно попустило Чего и другим желаем
It was cooked by a Russian who imported that meat from Russia. And the photographer was Russian too.Comment
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Everybody has his own gastronomic preferences. Personally I like medium rare or medium and it takes 4 minutes (2 minutes for each side) to make a classic Angus striploin. Most of my friends don't like a beef with blood (even if it's just pink inside). They prefer medium well or well done.Obey the CowgodComment
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Would depend on if your dishing it up to a bunch of wankers or eating it for the flavour. From the cooking point of view its going to take 10x the technique to get the braised beef right over the grilled, season, grill, turn, rest consume. The stuffed tomato should of been enough to get anyone running from wherever its served.Ummm... cake is cake, regardless. One is just dressed up in fondant which I agree is just pretty uninteresting but not necessarily "chemically flavored".
However, if you are saying that cut of steak is better than the other then I seriously question your experience in the kitchen.
Does not matter where you go in the world, its the recipes and the technique of the poor and the peasants that will be remembered not the rich and gluttons. The rib in the picture the chef dishing it up had very little to do with the dish, the poor farmer who bred the beef... is the hero. And I guess that's why the finest restaurants in the world serve American Beef... "Not" mawahhah.Comment
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