Voices from Russia

Wednesday, 20 June 2018

Chechen Leader Kadyrov Invites Egyptian Team to Try Traditional Chechen Dish

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Chechen leader R A Kadyrov invited Egyptian footballers to try zhizhig-galnash, a traditional Chechen dish, upon their return to the team’s training base in Grozny. Zhizhig-galnash are Chechen dumplings with meat, traditionally served with broth and garlic sauce. On Tuesday night, Kadyrov said during a live broadcast of 60 Minutes as the Russia-Egypt game was still underway:

Tomorrow, we invite the Egyptian team to try zhizhig-galnash. If we win, the dish will be excellent, if we lose, it’ll be of average quality.

On Tuesday, the Russian national football team snatched another home win at the 2018 FIFA World Cup, defeating the Egyptian national squad 3-1 at St Petersburg Stadium. With six points, Russia has a solid lead in Group A; Uruguay is the runner-up with three points. Russia will play its final group stage match against Uruguay on 25 June in Samara.

Russia is holding its first-ever meeting of the FIFA World Cup, which kicked off in Moscow with a spectacular opening show at the Luzhniki Stadium on the night of 14 June and will continue until 15 July. There are 11 host cities as venues for the 2018 World Cup matches; Moscow, St Petersburg, Sochi, Kazan, Saransk, Kaliningrad, Volgograd, Rostov-on-Don, Nizhny Novgorod, Yekaterinburg, and Samara.

During the tournament, Egypt’s national squad will be in the Chechen capital Grozny. The players will stay at Hotel Lokal, about 10 kilometres away from Grozny’s international airport, and train at Ahmat Arena stadium.

20 June 2018

TASS

http://tass.com/society/1010215

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Saturday, 16 June 2018

16 June 2018. Kot Mosta Goes Out on the Town in Sochi

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В Сочи хорошо! Отъедаюсь по-кавказски… хинкали на ужин! Скажу Михалычу, чтобы по субботам всегда меня так кормил. 😉

It’s great in Sochi! I’m gorging on Caucasian food tonight… Georgian khinkali (recipe) for dinner! Therefore, tell Mikhalych I ate my fill this Saturday. 😉

16 June 2018

Kot Mosta

Facebook

Editor:

The workers’ cat is on holiday for a well-deserved break after the road-bridge is done. Khinkali are like dumplings… you hold them by the knob and bite into them. Georgians can do it without getting a drop on their shirt… can you? Don’t eat the “knob”… you line ’em up on your plate to show how many you’ve eaten.

BMD

Here’s a little something on xiaolongbao (recipe), a similar Chinese edible…

Wednesday, 25 April 2018

Who Woulda Thunk It? Heinz Mayochup Is Officially Coming to the USA

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Give yourself an extra pat on the back… thanks to you, there’s a new symbol of America joining the ranks of apple pie, the bald eagle, and red, white, and blue Chubbies, and its name (for now) is Mayochup. After igniting an internet war last week, Heinz left the decision to bring its new condiment hybrid stateside in our hands. After almost a million votes, the country decided that mayonnaise and ketchup, in fact, do belong in the same bottle. However, the one thing more controversial about the sauce itself is what its name should actually be. It seems like Heinz can’t decide either, so for now, the brand is asking us to exercise our internet voices once again to come up with something better.

Your Favorite Mayo Brand Is Now Making Ketchup, Too »

17 April 2018

Andrew Bui

Tasting Table

https://www.tastingtable.com/dine/national/heinz-mayochup

Editor:

Heinz sells this all over the world…. actually, the USA is Tail-End Charlie as far as this prepared condiment is concerned. If you’re of “a certain age”, you remember “two all-beef patties, special sauce, lettuce, cheese, pickles, onion, on a sesame-seed bun”. The special sauce was nothing more than ketchup and mayonnaise mashed together… mayochup. You’ve had it before thousands of times on fast-food burgers. Now, all you lazy fuckers won’t have to mix it up yourselves. Of course, if you want it spicy, well, you’ll have to mix your own hot sauce…

BMD

Saturday, 3 March 2018

3 March 2018. From the Russian Web… A Russian Take on Ten Iconic American Foods

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Chicago Deep-Dish Pizza

The idea of baking a half-cooked pizza originated in Britain. Chicago Deep-Dish Pizza uses the same technique, but it’s completely different. You fry cornbread in olive oil until half-done; then, you spread cheese, tomato sauce, meat, or other types of toppings over it. You can try this famous pizza in many restaurants in Chicago.

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New Mexico Green Chilli                                                                    

The best way to get to know New Mexico’s culture is to try its green chilli peppers. They cook them throughout the state. In the chilli, besides the main ingredient, you add fresh pepper, tomatoes, potatoes, garlic, and beef or pork to the dish.

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Maine Lobster Roll

It’s an art form to prepare a flawless lobster roll. You can toast, steam, or bake the bread rolls before filling them. You can replace mayonnaise with melted butter. Finally, you can choose to use meat from the claws or from the tail to prepare this treat. However, no matter what you choose, this sandwich will perfectly brighten up a summer evening on the Atlantic coast.

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Vermont Maple Syrup

Canada may claim the maple leaf as its symbol, but Vermont, not Canada, produces what many say is the best maple syrup. Vermont is the largest producer of maple syrup in the USA; in fact, about 5 percent of the world’s total maple syrup supply comes from there. If you go in March, you’d get to see how they harvest the maple sap from venerable maple trees. There’s no sense in describing its taste… just try it.

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Kentucky Bourbon Whiskey

Despite the fact that the law says that you can make bourbon anywhere in the USA, about 95 percent comes from the “bluegrass state” of Kentucky. In fact, Kentucky’s Bourbon County gave its name to this type of corn whiskey (popularly called the “Spirit of America”). They’ve distilled hooch here for more than two centuries. Today, people all over the world know what bourbon is and millions come to Kentucky to get it.

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Philly Cheese Steak

Pat Olivieri, the founder of Pat’s Steaks, originated the recipe for Philly Steak sandwiches in the 1930s. This sandwich is very nutritious. It consists of a crispy oblong Italian-style loaf with chopped steak sprinkled with grated cheese or Cheese Whiz, usually with added onions.

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New Orleans Beignets

A trip to New Orleans isn’t really complete unless you visit Café du Monde, where you can sample fresh doughnuts sprinkled with powdered sugar. No doubt, Louisiana is the world standard for doughnuts. The usual fare is classic doughnuts without fillings, but you can find doughnuts with chocolate and fruit fillings.

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New England Clam Chowder

If in Boston, you need to try this creamy shellfish soup, usually prepared with seafood, potatoes, celery, onions, and cream or milk. The classic Massachusetts recipe strictly prohibits tomatoes, but they do show up in Manhattan Clam Chowder. Annual festivals occur in Boston, where restaurants compete in making the best soup.

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Texas Barbeque

Texas cooks make barbecue from beef, usually the shoulder. They rub the meat with pepper, salt, herbs, and other seasonings and let it sit before cooking it. You use a low fire in a charcoal grill (usually covered), so the process is rather slow.

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New York Pastrami on Jewish Rye Sandwich

The origins of the pastrami (a form of smoked beef) sandwich are in Romania, the recipe came to the USA at the beginning of the 1900s. The best place to enjoy this sandwich is Katz’s Deli, which deserves its motto… “Here the sandwiches are the best”.

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Editor:

The original list had twenty items, but I cut it to ten to eliminate unusual or odd foods and only include iconic “American foods”. I kept the original notes as is; even when they were a little wrong… after all, it’s a RUSSIAN take on iconic American food. My least favourite on this list? Without a doubt, it’s the Deep-Dish Pizza. It isn’t really pizza… my vote is for a classic New York-style pie. Mind you, I don’t hate anything on this list… but there are some that I could take or leave (mostly, leave). My vote for the fave on the list? Why, Pastrami on Jewish Rye (with horseradish mustard, if you please… the rye bread has to have caraway seeds in it), of course… pastrami rules the popular food roost and don’t you forget it!

After looking the list over, I realised that the list mirrored my own preferences… the best-liked last and the least-liked first. Who woulda thunk it…

BMD

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