The UN Points Up Yummy Healthy Delicacies
UN experts said that people should eat more insects. Could we get used to that, especially, if it became fashionable? Here’s how Sergei Yolkin sees it.
14 May 2013
Pure Coconut Milk
To cook a dish with coconut milk, it isn’t necessary to buy that expensive canned Thai stuff. To learn how to “milk” a coconut properly, look at this caricature by Sergei Yolkin.
24 April 2013
Red-dyed Easter eggs from Belarus
This post of yours reminds me of something I’ve pondered over the years. This salad is real food. One thing I’ve noticed over the years is there’s often a correlation between how long someone’s been Orthodox and how much of the fake stuff (soy cheese, soy milk, fake meat, etc) someone uses while fasting. It seems the less time they’ve been Orthodox, the more of this shit they eat. Some of the konvertsy stay in this mindset for years. I once scandalised a new konvertsy by offhand mention of my lunch… I’d had a McDonald’s Filet-o-Fish during Lent. Oh, the horrors!
Of course, this is just another example of how the konvertsy think their (modern) ways are best. The traditionally-Orthodox countries have been doing the Lenten thing for centuries, so, there are many recipes to be had out there on the ‘net. However, do the konvertsy take advantage of this wonderful Orthodox culinary heritage? NO! Aside from hummus and pita bread, that is. They’d rather eat the soy crap rather than real food.
This is just another example of the konvertsy rejecting everything culturally Orthodox. You should see some of the crap konvertsy bring to church to be blessed on Easter. No kulich, no cheese paskha, no red-dyed eggs. They whine, “It’s too difficult”. Puhlease.
This is truth… nothing for sinful ol’ me to add…
Lenten dishes don’t have to be boring and unappetizing. Makfa has products that’ll help make your meatless table healthy, nutritious, varied, and tasty. For this recipe, you’ll need:
- 200 grammes (7 ounces) pasta
- 1 carrot, peeled and grated
- 1 sweet yellow pepper, thinly-sliced
- 1 onion, thinly-sliced
- 1 can tuna packed in oil, undrained
- 7 ounce can mushrooms, drained, slightly sautéed in 1 Tablespoon vegetable oil
- 2/3 cup mayonnaise
- 2 pinches salt
- sliced pitted olives
- 1 bunch fresh parsley
Bring a large pot of water to the boil. Parboil the carrot, onion, and pepper; take them out of the water after about a minute or so after the water returns to the boil. Then, add the pasta to the boiling water and cook it until its al dente, according to the package directions. Whilst the pasta cooks, mix the onion, mushrooms, and tuna fish together well. Drain the pasta well, shock it with cold running water, but leave it slightly wet. Mix the pasta with half of the mayonnaise. Put half the dressed pasta in a serving dish and spread it out evenly. Strew half the pepper and carrot over the salad, covering it evenly. Spread the tuna mixture evenly over the first pasta layer. Strew over the remaining pepper and carrot (reserve a small piece of carrot for the top decoration), spreading it evenly. Place the remaining half of the dressed pasta over the tuna mixture, making sure that it covers it completely. Spread the remaining mayonnaise over the pasta, but do NOT mix it into the salad. Make an outline of a cat with the olives; use a piece of carrot for its tongue. Strew over parsley as a garnish.
The method for this is similar to that used for the more-famous Selyodka pod Shuboi (Herring under an Overcoat).
Makfa is one of the largest pasta makers in Russia, based in Yekaterinburg… this gives you an idea of MODERN Russian home cooking. Besides that, it tells you that keeping of the Lent isn’t just for monastics any more. Although, of course, most lay people don’t follow the whole-banana monastic rule, nor should they.