COOKING
16/08/13 published
this home made spread I called
WE ARE ORCHIDS TOO NEW
~need
a couple of slices of grilled dark russian rye bread (borodinski type)
~for spread blend:
raw oyster mushrooms
olive oil
1 small hot chili
ricotta cheese
no salt salt (herbs)
~decorated
with young garlic sprouts and purple and white violets (that look like miniature orchids... - actually it's them, the violets who told me that they are very similar to chickens who are in reality some kind of ancient dinosaurs (watch their feet covered with scales!) that in order to keep warm hid in dens and holes and grew out feathers during the ice age... when the global weather changed to a warmer climate chickens started living in trees - this is when some very smart humans noticed them and started collecting their eggs that were falling down from trees like mangoes and coconuts... at this point Sergey will tell me that I smoked too much of VEDAS and started making my own stories... and he will be right ... and we are talking about open sandwiches anyway)
WE ARE ORCHIDS TOO NEW
~need
a couple of slices of grilled dark russian rye bread (borodinski type)
~for spread blend:
raw oyster mushrooms
olive oil
1 small hot chili
ricotta cheese
no salt salt (herbs)
~decorated
with young garlic sprouts and purple and white violets (that look like miniature orchids... - actually it's them, the violets who told me that they are very similar to chickens who are in reality some kind of ancient dinosaurs (watch their feet covered with scales!) that in order to keep warm hid in dens and holes and grew out feathers during the ice age... when the global weather changed to a warmer climate chickens started living in trees - this is when some very smart humans noticed them and started collecting their eggs that were falling down from trees like mangoes and coconuts... at this point Sergey will tell me that I smoked too much of VEDAS and started making my own stories... and he will be right ... and we are talking about open sandwiches anyway)
I continue experimenting with pestos/spreads...
My today's Turkish coffee snack:
again - the same yesterday's bread:
ancient grains organic rye bread with ashur roasted seeds grill toasted
topped with home made almond / back yard continental parsley /garlic young shoots / capsicum and parmesan cheese (all blended into a knife spread acceptable paste) plus a fine layer of anchovy creama to top it up
the other piece of bread is topped up with
organic quark (the quark cow says: "prepared with herbs and spices"): dill, onion, garlic, bell peppers, chilli flakes
all decorated with white azalea flowers and burgundy flowers of european mint
i called this dish:
SHALL WE SUMMER CYPRUS AGAIN? NEW
My today's Turkish coffee snack:
again - the same yesterday's bread:
ancient grains organic rye bread with ashur roasted seeds grill toasted
topped with home made almond / back yard continental parsley /garlic young shoots / capsicum and parmesan cheese (all blended into a knife spread acceptable paste) plus a fine layer of anchovy creama to top it up
the other piece of bread is topped up with
organic quark (the quark cow says: "prepared with herbs and spices"): dill, onion, garlic, bell peppers, chilli flakes
all decorated with white azalea flowers and burgundy flowers of european mint
i called this dish:
SHALL WE SUMMER CYPRUS AGAIN? NEW
“something different” idea - turned into -
a quickie lunchy-munchy today:
ancient grains organic rye bread with ashur roasted seeds grill toasted
topped with home made almond / back yard garden continental parsley /chives plus 2 tea spoons of simon johnson dill mustard mayo pesto (all blended into a knife spread acceptable paste) and
a fine layer of anchovy creama to top it up
healthy? perhaps (take away the anchovy but they too participated in a very delicate way – please admit)
let's call it -
NIKOSIA AT MIDNIGHT NEW
because it is simply mind blowing…
had it with Turkish coffee.which is of course politically incorrect considering Cyprus but i tried to do it in a friendly way
photo results:
a quickie lunchy-munchy today:
ancient grains organic rye bread with ashur roasted seeds grill toasted
topped with home made almond / back yard garden continental parsley /chives plus 2 tea spoons of simon johnson dill mustard mayo pesto (all blended into a knife spread acceptable paste) and
a fine layer of anchovy creama to top it up
healthy? perhaps (take away the anchovy but they too participated in a very delicate way – please admit)
let's call it -
NIKOSIA AT MIDNIGHT NEW
because it is simply mind blowing…
had it with Turkish coffee.which is of course politically incorrect considering Cyprus but i tried to do it in a friendly way
photo results:
SERGEY'S CABBAGE AND BLUEBERRY SALAD and Kangaroo Shashlyk NEW
or DINNER FOR THREE
Need:
1/3 of medium cabbage : tarragon fresh leaves
marjoram fresh leaves : orange and purple carrots
red onion : spring onion
parsley : red capsicum
red hot pepper : blueberries
no-salt salt : olive oil
olive oil with infused red hot pepper : white wine vinegar
red wine vinegar : indian spices
black pepper : love : celery
kangaroo shashlyk
or DINNER FOR THREE
Need:
1/3 of medium cabbage : tarragon fresh leaves
marjoram fresh leaves : orange and purple carrots
red onion : spring onion
parsley : red capsicum
red hot pepper : blueberries
no-salt salt : olive oil
olive oil with infused red hot pepper : white wine vinegar
red wine vinegar : indian spices
black pepper : love : celery
kangaroo shashlyk
SAUERKRAUT and STUFFED EGGPLANTS NEW
yummy treats EUROPEAN BAZAAR shop - 535 north road ormond
yummy treats EUROPEAN BAZAAR shop - 535 north road ormond
MOST BERRIABLE BREAKFASTS or
Dear Breakfast, I Love You Berry Much!
84 BERRY DELICIOUS Breakfast Ideas NEW
Dear Breakfast, I Love You Berry Much!
84 BERRY DELICIOUS Breakfast Ideas NEW
our last night dinner for three: Serezha's cabbage salad cooking... music on the background is OMAR AKRAM (Afghanistan). The salad is called
The East is a Very Delicate Thing, Petrukha (VOSTOK DELO TONKOE, PETRUKHA!)
or DON'T DRESS FOR DINNER Eastern Style NEW
to celebrate Sergey's very successful theater performance as a main character, Bernard in Elena Mikhajlova's new play "Happy Family or French Side Dish" that has taken place in Melbourne August 3-4. The play will be touring Australia's main cities pretty soon. The photos are uploaded below as part of our Cooking page (sorry we have not organised a page devoted to theater yet... so suffocating indeed)
Need:
1/2 medium size crispy fresh white cabbage
1/2 of orange and 1/2 of purple carrots
1/2 red onion
lightly roasted pistachios (big man's handful)
cranberries (can be dry ones and a handful of above mentioned man)
thyme and marjoram fresh green soft leaves (1/5 of a cup)
olive oil infused with basil leaves (just a tiny splash)
white vinegar (just a splashy-splash)
red wine vinegar (just a tiny splashy-splash)
pink rock salt and black peppercorns (to taste)
1/2 large red capsicum
half of lime - juice and pulp
secret eastern spices
Sergey loving hands and skills
lots of talking over salad while it is getting ready (no talking about the salad itself - just random things. example: acting...)
two other nice helpers around
Time: too long to wait... well to be exact: approximately around 45min
Do:
cut-chop-shred-d-d-d-d-d-d everything as thin as possible, toss and mix with love
pretend to listen to the music with full attention
serve with well done beef happy side up
Result: so healthy and freaking delicious!
Photos:
The East is a Very Delicate Thing, Petrukha (VOSTOK DELO TONKOE, PETRUKHA!)
or DON'T DRESS FOR DINNER Eastern Style NEW
to celebrate Sergey's very successful theater performance as a main character, Bernard in Elena Mikhajlova's new play "Happy Family or French Side Dish" that has taken place in Melbourne August 3-4. The play will be touring Australia's main cities pretty soon. The photos are uploaded below as part of our Cooking page (sorry we have not organised a page devoted to theater yet... so suffocating indeed)
Need:
1/2 medium size crispy fresh white cabbage
1/2 of orange and 1/2 of purple carrots
1/2 red onion
lightly roasted pistachios (big man's handful)
cranberries (can be dry ones and a handful of above mentioned man)
thyme and marjoram fresh green soft leaves (1/5 of a cup)
olive oil infused with basil leaves (just a tiny splash)
white vinegar (just a splashy-splash)
red wine vinegar (just a tiny splashy-splash)
pink rock salt and black peppercorns (to taste)
1/2 large red capsicum
half of lime - juice and pulp
secret eastern spices
Sergey loving hands and skills
lots of talking over salad while it is getting ready (no talking about the salad itself - just random things. example: acting...)
two other nice helpers around
Time: too long to wait... well to be exact: approximately around 45min
Do:
cut-chop-shred-d-d-d-d-d-d everything as thin as possible, toss and mix with love
pretend to listen to the music with full attention
serve with well done beef happy side up
Result: so healthy and freaking delicious!
Photos:
snapshots from August 3 premiere in Melbourne:
my lunch salad today is called
Dear Spring ,.. NEW
(comma in the name is essential) - please continue...
the ingredients:
lettuce, red sweet radish, small avocado, tomato, raw zucchini, large red capsicum, three colors smallest capsicums: (red, orange, yellow), olives (large green and small black), red onion, small brown pear, fetta pieces, goat cheese for decor and lots of garden greens on the top: thyme flowers, marjoram, european mint burgundy flowers, rosemary, parsley, violets (flowers), small red chilli and something long and green with leaves (have no idea what it's called)
the do:
cut, shred and toss, add pink rock-salt, pepper and any seasoning (and may be olive oil and vinegar - I did not use any today)
the photos are below:
Dear Spring ,.. NEW
(comma in the name is essential) - please continue...
the ingredients:
lettuce, red sweet radish, small avocado, tomato, raw zucchini, large red capsicum, three colors smallest capsicums: (red, orange, yellow), olives (large green and small black), red onion, small brown pear, fetta pieces, goat cheese for decor and lots of garden greens on the top: thyme flowers, marjoram, european mint burgundy flowers, rosemary, parsley, violets (flowers), small red chilli and something long and green with leaves (have no idea what it's called)
the do:
cut, shred and toss, add pink rock-salt, pepper and any seasoning (and may be olive oil and vinegar - I did not use any today)
the photos are below:
I am will continue familiarize you with Russian cuisine authentic and contemporary Russian dishes are Russian specific food ingredients. Let's cook today
Shredded Chicken Salad with Potato and Cilantro
Need:
900g of chicken breasts
salt and pepper to taste
1 tbl spoon of olive oil (cold pressed)
2 white or red onions chopped (if you use white one you need to pour some boiling water on it so it does not "bite" you)
3/4 cups of walnuts, lightly toasted
1/4 cup of finely chopped scallions
3/4 cup pf finely chopped cilantro/continental parsley
1 1/3 cup real mayonnaise
4-6 medium potatoes
Do:
Place the chicken breasts in a saucepan with enough water to cover. Bring to a boil, add 1/2 teaspoon salt, reduce the heat, and simmer until the chicken is cooked through, about 15 minutes. Cook potatoes till soft and ready (I do not usually peel them to keep the nutritions) . Drain the chicken and allow to cool. Remove and discard the skin. Tear the meat into shreds. Place in a salad bowl and set aside. Heat the oil in a medium-size skillet over medium-high heat. Saute the onions, stirring, until deep golden brown, about 20 minutes. Drain the onions and add them to the chicken. Cool to room temperature. Add the walnuts, scallions, and cilantro/parsley to the chicken. Toss with the mayonnaise, potatoes and season with salt and pepper. Serve the salad at room temperature with rye bread and beer or kvas.
Shredded Chicken Salad with Potato and Cilantro
Need:
900g of chicken breasts
salt and pepper to taste
1 tbl spoon of olive oil (cold pressed)
2 white or red onions chopped (if you use white one you need to pour some boiling water on it so it does not "bite" you)
3/4 cups of walnuts, lightly toasted
1/4 cup of finely chopped scallions
3/4 cup pf finely chopped cilantro/continental parsley
1 1/3 cup real mayonnaise
4-6 medium potatoes
Do:
Place the chicken breasts in a saucepan with enough water to cover. Bring to a boil, add 1/2 teaspoon salt, reduce the heat, and simmer until the chicken is cooked through, about 15 minutes. Cook potatoes till soft and ready (I do not usually peel them to keep the nutritions) . Drain the chicken and allow to cool. Remove and discard the skin. Tear the meat into shreds. Place in a salad bowl and set aside. Heat the oil in a medium-size skillet over medium-high heat. Saute the onions, stirring, until deep golden brown, about 20 minutes. Drain the onions and add them to the chicken. Cool to room temperature. Add the walnuts, scallions, and cilantro/parsley to the chicken. Toss with the mayonnaise, potatoes and season with salt and pepper. Serve the salad at room temperature with rye bread and beer or kvas.
Tomato and Cucumber salad recipe
Need:
6 tomatoes firm, sweet, hydroponic
6 small continental cucumbers (the ones with pimples are the best!)
1 tb spoon of white vinegar
1/2 cup of sour cream
1/2 of white onion medium sized
salt & ground black pepper to taste
1 tb spoon of dill fresh chopped fine
2 tb spoon of sunflower/olive oil
Do:
De-stem the tomatoes, quarter them, & place in a large bowl. Slice the cucumbers & the onion & combine with the oil & sour cream in the bowl. Sprinkle with the dill as you serve. Easy! Side with hot potatoes and rye bread to complete the taste combination.
Need:
6 tomatoes firm, sweet, hydroponic
6 small continental cucumbers (the ones with pimples are the best!)
1 tb spoon of white vinegar
1/2 cup of sour cream
1/2 of white onion medium sized
salt & ground black pepper to taste
1 tb spoon of dill fresh chopped fine
2 tb spoon of sunflower/olive oil
Do:
De-stem the tomatoes, quarter them, & place in a large bowl. Slice the cucumbers & the onion & combine with the oil & sour cream in the bowl. Sprinkle with the dill as you serve. Easy! Side with hot potatoes and rye bread to complete the taste combination.
Veal Tongue in Aspic recipe
Need:
2 ea veal tongue
1 ea onion
2 ea carrots
1 ea celery/parsley root
bay leaves
pepper peas
salt
for jelly:
1 qrt broth
1/2 cup white vine
1 1/2 oz gelatin swollen in 1/2 c boiled water
1 sprig of marjoram
Do:
Wash tongue carefully, boil with spices and roots, onion. Peel off the skin, cut in beautiful slices, put slices on the dish and decorate with thin rounds of carrots. Soak gelatin in cold boiled water for an hour. Strain broth, pour in white vine, add a sprig marjoram, stir in swollen gelatin carefully, bring to boil. BUT don't boil!!! Pour over on tongue slices very carefully at three goes. Let congeal. Serve with horseradish sauce (red/purple type or with mustard) add hot potatoes on the side.
Need:
2 ea veal tongue
1 ea onion
2 ea carrots
1 ea celery/parsley root
bay leaves
pepper peas
salt
for jelly:
1 qrt broth
1/2 cup white vine
1 1/2 oz gelatin swollen in 1/2 c boiled water
1 sprig of marjoram
Do:
Wash tongue carefully, boil with spices and roots, onion. Peel off the skin, cut in beautiful slices, put slices on the dish and decorate with thin rounds of carrots. Soak gelatin in cold boiled water for an hour. Strain broth, pour in white vine, add a sprig marjoram, stir in swollen gelatin carefully, bring to boil. BUT don't boil!!! Pour over on tongue slices very carefully at three goes. Let congeal. Serve with horseradish sauce (red/purple type or with mustard) add hot potatoes on the side.
ENTERTAINMENT BOOK SPECIAL
Rock Salt Brighton
had MOROCCAN LAMB Chargrilled Moroccan lamb fillets served on cous-cous mixed with lemon, olive, potato & tomato salsa with a side of mint yoghurt and VEAL SCALLOPINE Served on Tuscan mash & spinach with a white wine & mushroom sauce
we noticed that the portions became a bit smaller than last year, the food tasted not that great and also the service changed for worse (we were not noticed at all, laughed at it and Alex went to fetch the menu himself)
Rate: 7/10. I am uploading some photos as they look good still...
Rock Salt Brighton
had MOROCCAN LAMB Chargrilled Moroccan lamb fillets served on cous-cous mixed with lemon, olive, potato & tomato salsa with a side of mint yoghurt and VEAL SCALLOPINE Served on Tuscan mash & spinach with a white wine & mushroom sauce
we noticed that the portions became a bit smaller than last year, the food tasted not that great and also the service changed for worse (we were not noticed at all, laughed at it and Alex went to fetch the menu himself)
Rate: 7/10. I am uploading some photos as they look good still...
I called this dish:
CRAZY RUSSIANS SWIM ACROSS THE INDIAN OCEAN OR
SUDDENLY INDIAN COOK ON RUSSIAN SPACECRAFT
Need:
main:
basa filet(s) (for those who do not know basa is a kinda fish)
white grape sultanas
dry blue berries
sea salt
cracked pepper
curry powder
chili powder
+
for decoration:
mini red bell pepper (2)
chick peas, olives and tomato salsa to fill in the red pepper (I bought one at Thomas Dux supermarket Yallaa brand)
beetroot relish ((I bought one at Thomas Dux supermarket "1/4lb brand" - FOR REAL!)
small avocado halved (filled with dill mayo of Simon Johns brand)
assorted greens decorations including something i do not know what's called and beans sprouts
turkish curled sweet green pepper
lime
baby calamari (cooked before they run away back to the ocean)
+
for sides:
halved white onions baked with mini red chilians, sorry... chilies
potato-harmonica (kartoshka-garmoshka) cut and backed with curry, spices and fragrant olive oil
Do:
do as shown on the pictures... I am tired of talking...
CRAZY RUSSIANS SWIM ACROSS THE INDIAN OCEAN OR
SUDDENLY INDIAN COOK ON RUSSIAN SPACECRAFT
Need:
main:
basa filet(s) (for those who do not know basa is a kinda fish)
white grape sultanas
dry blue berries
sea salt
cracked pepper
curry powder
chili powder
+
for decoration:
mini red bell pepper (2)
chick peas, olives and tomato salsa to fill in the red pepper (I bought one at Thomas Dux supermarket Yallaa brand)
beetroot relish ((I bought one at Thomas Dux supermarket "1/4lb brand" - FOR REAL!)
small avocado halved (filled with dill mayo of Simon Johns brand)
assorted greens decorations including something i do not know what's called and beans sprouts
turkish curled sweet green pepper
lime
baby calamari (cooked before they run away back to the ocean)
+
for sides:
halved white onions baked with mini red chilians, sorry... chilies
potato-harmonica (kartoshka-garmoshka) cut and backed with curry, spices and fragrant olive oil
Do:
do as shown on the pictures... I am tired of talking...
Kangaroo Steak with Spices and Tracklements Hot Habanero Salsa
kangaroo mince 99% fat free
mixed spices
white onion
squash
red and purple carrots
mini-red bell capsicum cut in half and filled with salsa
green leaves and garden flowers for decor
time: 16 min
kangaroo mince 99% fat free
mixed spices
white onion
squash
red and purple carrots
mini-red bell capsicum cut in half and filled with salsa
green leaves and garden flowers for decor
time: 16 min
BRANDY CURED SALMON WITH RUSSIAN BLINY
Need:
For Salmon
For Buttermilk blini
Do:
Need:
For Salmon
- 2 tbl spoons of sea salt
- 2 table spoons of raw sugar
- 100 ml of any brandy
- finely grated rind of 2 lemons plus we will need lemon wedges to serve
- 1 kg of salmon (I bought salmon pieces at Cahdstone fish maket)
- ¼ cup of each mint and continental parsley, finely chopped
For Buttermilk blini
- 170 gm plain self raised flour
- 300 ml of kefir (butter milk - I use Blue Bay Cheese dairy products for quality)
- 2 eggs
- 2 tbsp finely chopped continental parsley
- 1/2 red bell pepper finely chopped
- cold pressed olive oil for cooking
Do:
- Combine salt, sugar, brandy and all other ingredients except salmon, stir to combine. Scatter a little salt mixture in a bowl then place all salmon pieces in the same bowl and scatter the rest of the mixture over it to top your bowl. Wrap in glad wrap and refrigerate until lightly cured (8-10 hours). You can then scatter over chopped herbs and remaining lemon rind (if you have any left overs), pat well into flesh, wrap with plastic wrap and refrigerate until required.
- For buttermilk blini, sift flours into a large bowl, add a pinch of salt and raw sugar, stir to combine and form a well in the centre, add eggs, buttermilk, red capsicum and parsley, stir until a thick batter forms. Cover and set aside to prove (1 hour). Heat one-third of butter/olive oil in a large non-stick frying pan over medium heat, add tablespoons of blini mixture and cook until bubbles form (2-3 minutes), turn, cook until golden (30 seconds), then remove from pan. Repeat with remaining butter and batter till the mixture bowl is empty.
- Place salmon pieces on a plate and serve with buttermilk blini and lemon wedges.
LET'S CHOPSTICK!
do you know how to use chopsticks? you all do - I am pretty sure... but do you know that chopsticks are different from country to country: there are Korean,Chinese, Japanese etc etc. Do you know there are certain rules at the table when you eat with chopsticks? Do you know that these rules vary from country to country? We offer you some hints and some information you might still find useful when you are dinning with your Asian friends... you would not like to offend any one at the table or you would not like to appear rude...? would you?..
Top to bottom: Chinese Restaurant Quality Melamine Resin Chopsticks, Chinese Bamboo Chopsticks, Korean 18-10 Stainless Steel Chopsticks & Spoon, Japanese Yew Wood Chopsticks, Japanese Red Lacquered Chopsticks (standard and shorter lengths; 2 sets), Children’s size Lacquered Bamboo Chopsticks, Japanese Bamboo Cooking Chopsticks (long), Japanese Double-Tiped Bamboo Cooking Chopsticks, High Quality Decorative Pine Waribashi (disposable) Chopsticks, Bamboo Waribashi (disposable) Chopsticks (wrapped with Zippy’s logo) and standard pine Waribashi (disposable) Chopsticks (wrapped with Yummy’s Korean B-B-Q logo). Also pictured is a square Japanese ceramic tan/brown chopsticks rest and a Chinese white/blue porcelain chopsticks rest.
do you know how to use chopsticks? you all do - I am pretty sure... but do you know that chopsticks are different from country to country: there are Korean,Chinese, Japanese etc etc. Do you know there are certain rules at the table when you eat with chopsticks? Do you know that these rules vary from country to country? We offer you some hints and some information you might still find useful when you are dinning with your Asian friends... you would not like to offend any one at the table or you would not like to appear rude...? would you?..
Top to bottom: Chinese Restaurant Quality Melamine Resin Chopsticks, Chinese Bamboo Chopsticks, Korean 18-10 Stainless Steel Chopsticks & Spoon, Japanese Yew Wood Chopsticks, Japanese Red Lacquered Chopsticks (standard and shorter lengths; 2 sets), Children’s size Lacquered Bamboo Chopsticks, Japanese Bamboo Cooking Chopsticks (long), Japanese Double-Tiped Bamboo Cooking Chopsticks, High Quality Decorative Pine Waribashi (disposable) Chopsticks, Bamboo Waribashi (disposable) Chopsticks (wrapped with Zippy’s logo) and standard pine Waribashi (disposable) Chopsticks (wrapped with Yummy’s Korean B-B-Q logo). Also pictured is a square Japanese ceramic tan/brown chopsticks rest and a Chinese white/blue porcelain chopsticks rest.
There’s a whopping 40 forbidden acts listed regarding the use of chopsticks (and a few on general table manners) from a Japanese perspective:
Which chopstick bad manners can you just not break?
渡し箸 watashi bashi: Resting chopsticks sideways across the top of dishes
探り箸 saguri bashi: Stirring soup trying to find that last chunk of tofu, etc
突き箸・刺し箸 tsuki bashi, sashi bashi: Spearing food then eating it
直箸 choku bashi: Not using the serving chopsticks, but your own sticks to get food from shared plates
もぎ箸 mogi bashi: Sucking off grains of rice, etc, stuck to the chopsticks
重ね箸 kasane bashi: Eating just one dish continuously
持ち箸 mochi bashi: Grabbing a dish, glass, etc whilst holding chopsticks in the same hand
迷い箸 mayoi bashi: Hovering chopsticks over the dishes while humming and hawing about what to eat
受け箸 uke bashi: Holding chopsticks when asking for more rice
掻き箸 kaki bashi: Holding a bowl to your mouth and shovelling food in
舐り箸 neburi bashi: Licking your chopsticks
撥ね箸 hane bashi: Pushing away disliked food with chopsticks
寄せ箸 yose bashi: Pulling dishes closer with chopsticks
洗い箸 arai bashi: Washing chopsticks in soup
指し箸 sashi bashi: Pointing at people or things with chopsticks
すかし箸 sukashi bashi: Rather than turning over a fish, picking away the meat from under the bones
揃え箸 soroe bashi: Suddenly lunging at dishes with chopsticks ready
空箸 kara bashi: Picking up food but not eating it
移り箸・渡り箸 utsuri bashi, watari bashi: Aiming to pick up one dish, but then suddenly switching to another
涙箸 namida bashi: Allowing tears of soup to drip from your chopsticks
Which chopstick bad manners in others can you just not help noting?
仏箸 hotoke bashi: The gaijin etiquette book favourite, standing your chopsticks up in a bowl of rice
指し箸 sashi bashi: Pointing at people or things with chopsticks
叩き箸 tataki bashi: Making a noise by striking dishes with chopsticks
寄せ箸 yose bashi: Pulling dishes closer with chopsticks
舐り箸 neburi bashi: Licking your chopsticks
合わせ箸 awase bashi: Passing food from chopstick to chopstick – another foreigner etiquette book favourite
噛み箸 kami bashi: Chewing chopsticks etiquette book favourite
涙箸 namida bashi: Allowing tears of soup to drip from your chopsticks
突き箸・刺し箸 tsuki bashi, sashi bashi: Spearing food then eating it
せせり箸 seseri bashi: Poking or playing with your food using chopsticks
迷い箸 mayoi bashi: Hovering chopsticks over the dishes while humming and hawing about what to eat
移り箸・渡り箸 utsuri bashi, watari bashi: Aiming to pick up one dish, but then suddenly switching to another
空箸 kara bashi: Picking up food but not eating it
違い箸 chigai bashi: Using a mis-matched pair of chopsticks
洗い箸 arai bashi: Washing chopsticks in soup html> /span>
撥ね箸 hane bashi: Pushing away disliked food with chopsticks
揃え箸 soroe bashi: Suddenly lunging at dishes with chopsticks ready
掻き箸 kaki bashi: Holding a bowl to your mouth and shovelling food in
持ち箸 mochi bashi: Grabbing a dish, glass, etc whilst holding chopsticks in the same hand
込み箸 komi bashi: Stuffing too much food into your mouth
This Wikipedia article on Chopsticks gives a good general overview on the history and etiquette practices from each country, and is an ideal place to start your own personal research. I’m not about to attempt to retype the whole list here. You can read them at those links yourself.
The Korean STAINLESS STEEL chopsticks, which come as a set including a matching SPOON:
Which chopstick bad manners can you just not break?
渡し箸 watashi bashi: Resting chopsticks sideways across the top of dishes
探り箸 saguri bashi: Stirring soup trying to find that last chunk of tofu, etc
突き箸・刺し箸 tsuki bashi, sashi bashi: Spearing food then eating it
直箸 choku bashi: Not using the serving chopsticks, but your own sticks to get food from shared plates
もぎ箸 mogi bashi: Sucking off grains of rice, etc, stuck to the chopsticks
重ね箸 kasane bashi: Eating just one dish continuously
持ち箸 mochi bashi: Grabbing a dish, glass, etc whilst holding chopsticks in the same hand
迷い箸 mayoi bashi: Hovering chopsticks over the dishes while humming and hawing about what to eat
受け箸 uke bashi: Holding chopsticks when asking for more rice
掻き箸 kaki bashi: Holding a bowl to your mouth and shovelling food in
舐り箸 neburi bashi: Licking your chopsticks
撥ね箸 hane bashi: Pushing away disliked food with chopsticks
寄せ箸 yose bashi: Pulling dishes closer with chopsticks
洗い箸 arai bashi: Washing chopsticks in soup
指し箸 sashi bashi: Pointing at people or things with chopsticks
すかし箸 sukashi bashi: Rather than turning over a fish, picking away the meat from under the bones
揃え箸 soroe bashi: Suddenly lunging at dishes with chopsticks ready
空箸 kara bashi: Picking up food but not eating it
移り箸・渡り箸 utsuri bashi, watari bashi: Aiming to pick up one dish, but then suddenly switching to another
涙箸 namida bashi: Allowing tears of soup to drip from your chopsticks
Which chopstick bad manners in others can you just not help noting?
仏箸 hotoke bashi: The gaijin etiquette book favourite, standing your chopsticks up in a bowl of rice
指し箸 sashi bashi: Pointing at people or things with chopsticks
叩き箸 tataki bashi: Making a noise by striking dishes with chopsticks
寄せ箸 yose bashi: Pulling dishes closer with chopsticks
舐り箸 neburi bashi: Licking your chopsticks
合わせ箸 awase bashi: Passing food from chopstick to chopstick – another foreigner etiquette book favourite
噛み箸 kami bashi: Chewing chopsticks etiquette book favourite
涙箸 namida bashi: Allowing tears of soup to drip from your chopsticks
突き箸・刺し箸 tsuki bashi, sashi bashi: Spearing food then eating it
せせり箸 seseri bashi: Poking or playing with your food using chopsticks
迷い箸 mayoi bashi: Hovering chopsticks over the dishes while humming and hawing about what to eat
移り箸・渡り箸 utsuri bashi, watari bashi: Aiming to pick up one dish, but then suddenly switching to another
空箸 kara bashi: Picking up food but not eating it
違い箸 chigai bashi: Using a mis-matched pair of chopsticks
洗い箸 arai bashi: Washing chopsticks in soup html> /span>
撥ね箸 hane bashi: Pushing away disliked food with chopsticks
揃え箸 soroe bashi: Suddenly lunging at dishes with chopsticks ready
掻き箸 kaki bashi: Holding a bowl to your mouth and shovelling food in
持ち箸 mochi bashi: Grabbing a dish, glass, etc whilst holding chopsticks in the same hand
込み箸 komi bashi: Stuffing too much food into your mouth
This Wikipedia article on Chopsticks gives a good general overview on the history and etiquette practices from each country, and is an ideal place to start your own personal research. I’m not about to attempt to retype the whole list here. You can read them at those links yourself.
The Korean STAINLESS STEEL chopsticks, which come as a set including a matching SPOON:
The all-time classic Chinese chopsticks (Chinese restaurant quality melamine resin chopsticks (with spoon)):
Next under the microscope we have several varieties of Japanese chopsticks:
The waribashi (disposable) variety:
Cooking chopsticks:
There’s a couple styles of chopstick rests:
How you HOLD your chopsticks.
Using chopsticks: Stationary lower chopstick rested between base of thumb and index finger at the top and ring finger at the bottom, with the “actuator” chopstick above operated by the pointer and middle finger, using the tip of the thumb as a fulcrum point. Grip the stationary chopstick between the base of my thumb and the bottom part against my ring finger (which is where most instructions say to).
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ENTERTAINMENT BOOK SPECIAL
BOTTICELLI
website
one magnificent evening in the heart of brighton. the restaurant is so popular it was overbooked and we had to finish our mains quickly as we did not make reservations. the food is one word: rocking excellent! what we ordered:
ROASTED HALF DUCK with orange and campari sause
RACK OF LAMB served crushed peas with red wine and macademia crust
(i believe both meals could easily be a signature dishes so immaculately done they were)
all mains go with side vegetables and salad/pototoes
Rate: 10/10 service - good/atmosphere - good
We highly recommend the place to all our friends and not only to those who live close by but to all of them who live far away - believe me it worth travelling an extra mile for such a delicious treat
Cost $42 with an Entertainment Book voucher
BOTTICELLI
website
one magnificent evening in the heart of brighton. the restaurant is so popular it was overbooked and we had to finish our mains quickly as we did not make reservations. the food is one word: rocking excellent! what we ordered:
ROASTED HALF DUCK with orange and campari sause
RACK OF LAMB served crushed peas with red wine and macademia crust
(i believe both meals could easily be a signature dishes so immaculately done they were)
all mains go with side vegetables and salad/pototoes
Rate: 10/10 service - good/atmosphere - good
We highly recommend the place to all our friends and not only to those who live close by but to all of them who live far away - believe me it worth travelling an extra mile for such a delicious treat
Cost $42 with an Entertainment Book voucher
NATURAL MILK AND HOME MADE RYE BREAD
got a 2ltr bottle of REAL (and I mean real-real) milk (from the real, live cow probably that we thought did not exist anymore!) and a delicious home made rye bread our friend (and Word Nerds company manager) Michael Gladkoff brought for us last Saturday - so grateful Michael, thank you... The milk is all gone - was so thick (btw, the milk has got that distinguished pinkish color that only natural not pasteurized one has; looks like she, that cow is munching pretty sweet grass too ) - i did not drink anything like this since i was 15 years old when we went last time to my grandma's farm in Ukraine and I had it with wild strawberries... yummmm... Michael, I should get the bread recipe from you (please note: I am not asking for the milk recipe as you need way too many ingredients for that... :o) but bread - please-please!) here are the photos as i cant possibly go without them
got a 2ltr bottle of REAL (and I mean real-real) milk (from the real, live cow probably that we thought did not exist anymore!) and a delicious home made rye bread our friend (and Word Nerds company manager) Michael Gladkoff brought for us last Saturday - so grateful Michael, thank you... The milk is all gone - was so thick (btw, the milk has got that distinguished pinkish color that only natural not pasteurized one has; looks like she, that cow is munching pretty sweet grass too ) - i did not drink anything like this since i was 15 years old when we went last time to my grandma's farm in Ukraine and I had it with wild strawberries... yummmm... Michael, I should get the bread recipe from you (please note: I am not asking for the milk recipe as you need way too many ingredients for that... :o) but bread - please-please!) here are the photos as i cant possibly go without them
ENTERTAINMENT BOOK SPECIAL
INSIEME
website
If you are in South Yarra you can not miss Como, meaning you can not pass by Insieme restaurant. I told you lats year what "insieme" means in Italian, If you do not remember please look it up in the dictionary - I think it is nice to know how and why people call this place this way or another. It is quiet, it is cozy and it is welcoming. Located in the heart of SY it offers the simplest and the sophisticated under the same roof. You can have a quick dinner before going upstairs to the Palace Cinema Como, the dinner as simple and as tasty as your pizza can be or you can have something from the chef's masterpieces that melts in your mouth like long waited spring-like and warm evening in Melbourne. We love this place as it never let us down... and we always felt there as the most desired friends.
We ordered two mains as usual:
A: scotch fillet with chive and garlic and mashed potatoes on the side topped with broccolini in wine juices
N: veal cotoletta with beetroot, goat cheese and wild rocket salad
All thumbs up and rated 9/10!
I guess when it comes to dinner russians and most western europeans can not think about anything else but beef and mashed potatoes. I am not concerned and I am not complaining about Alex's conservative choices as he has his way in food and I really respect it and should say Alex's dish was OK the way beef and mash should be but the veal meal was the divinest we have ever tried: yummy goat cheese and beetroot combination with just right seasoning and spices and juicy, tender and crispy veal and all that jazz... better try and feel than describe...
the cost with Entertainment Book voucher was a total of $34 (we sell Entertainment Books and we have only 8 of them left for this year 2013-2014. The postage and handling is free if you order from Monday july 14 till the end of the month)
we also ended up going to Gânache Chocolate just on the opposite side of Toorak Rd for cappuccinos and almond and hazelnut cookies.there are some photos to eat with your eyes too:
INSIEME
website
If you are in South Yarra you can not miss Como, meaning you can not pass by Insieme restaurant. I told you lats year what "insieme" means in Italian, If you do not remember please look it up in the dictionary - I think it is nice to know how and why people call this place this way or another. It is quiet, it is cozy and it is welcoming. Located in the heart of SY it offers the simplest and the sophisticated under the same roof. You can have a quick dinner before going upstairs to the Palace Cinema Como, the dinner as simple and as tasty as your pizza can be or you can have something from the chef's masterpieces that melts in your mouth like long waited spring-like and warm evening in Melbourne. We love this place as it never let us down... and we always felt there as the most desired friends.
We ordered two mains as usual:
A: scotch fillet with chive and garlic and mashed potatoes on the side topped with broccolini in wine juices
N: veal cotoletta with beetroot, goat cheese and wild rocket salad
All thumbs up and rated 9/10!
I guess when it comes to dinner russians and most western europeans can not think about anything else but beef and mashed potatoes. I am not concerned and I am not complaining about Alex's conservative choices as he has his way in food and I really respect it and should say Alex's dish was OK the way beef and mash should be but the veal meal was the divinest we have ever tried: yummy goat cheese and beetroot combination with just right seasoning and spices and juicy, tender and crispy veal and all that jazz... better try and feel than describe...
the cost with Entertainment Book voucher was a total of $34 (we sell Entertainment Books and we have only 8 of them left for this year 2013-2014. The postage and handling is free if you order from Monday july 14 till the end of the month)
we also ended up going to Gânache Chocolate just on the opposite side of Toorak Rd for cappuccinos and almond and hazelnut cookies.there are some photos to eat with your eyes too:
DARK CHOCOLATE AND DRIED FRUIT
there is a couple of small presents to go today to a couple of our sponsors: a flower shop owner and a european bazaar owner: i made dark chocolates with prunes (boxed and ribboned with love) plus my rough experiments with dark chocolate + fruit mix of organic apricots, figs, loganberries, cranberries, raisins, white grapes, apples, pears, dates, orange peel, pineapple and lots of other dried fruit that i even do not know the names of - topped on dark chocolate.
there is a couple of small presents to go today to a couple of our sponsors: a flower shop owner and a european bazaar owner: i made dark chocolates with prunes (boxed and ribboned with love) plus my rough experiments with dark chocolate + fruit mix of organic apricots, figs, loganberries, cranberries, raisins, white grapes, apples, pears, dates, orange peel, pineapple and lots of other dried fruit that i even do not know the names of - topped on dark chocolate.
Whole Baked Trout With Herb Salsa
Do you find buying and cooking whole fish annoying? My daughter, Mash cooked trout for our Christmas family dinner. The size was enormous, the taste was divine. I would like to copy her recipe but with two smaller fish. This recipe might encourage you to get some lovely whole fish next time you’re visiting your local fish market. Not only is it extremely nutritious but it’s also very easy to make and you will have a dinner ready in 30 minutes….just like i did. please enjoy it!
use any other whole fish like snapper barramundi instead of trout if in season. For the side dish make fresh garden salad , rice or cook some vegetables while your fish is in the oven.
I used for ingredients:
there are some photos for look, for touch and for scent:
Do you find buying and cooking whole fish annoying? My daughter, Mash cooked trout for our Christmas family dinner. The size was enormous, the taste was divine. I would like to copy her recipe but with two smaller fish. This recipe might encourage you to get some lovely whole fish next time you’re visiting your local fish market. Not only is it extremely nutritious but it’s also very easy to make and you will have a dinner ready in 30 minutes….just like i did. please enjoy it!
use any other whole fish like snapper barramundi instead of trout if in season. For the side dish make fresh garden salad , rice or cook some vegetables while your fish is in the oven.
I used for ingredients:
- 2 small trouts
- 1 medium red onion, peeled and roughly diced
- some fresh basil leaves i found in my winter garden
- some fresh parsley i found in my winter garden
- some fresh mint leaves i found in my winter garden
- some fresh thyme i found in my winter garden
- 4 garlic cloves, peeled
- 1 mandarin
- juice of 1/2 lemon (i used a supermarket lemon juice in the bottle which is a no-no, but i did not have a spare lemon)
- sprinkle of olive oil with garlic
- rock salt with black pepper
- 1 lemon fordecorations
- Preheat oven to 200 °C (we do not have F in Australia I think so we use C instead :o))
- Combine all the ingredients except the trout in a food processor or a blender and process into a salsa like consistency (more like sour cream, if you do not know what salsa is; salsa is a dance BTW - so please refer to our recipe about salsa style cabbage below).
- Cover fish with the herb marinade on both sides and a little inside the fish cavity. Add a few lemon slices on top of both fish. Place in a deep roasting tray and bake in the oven for 20-25 minutes, on the middle shelf.
there are some photos for look, for touch and for scent:
Dark Chocolate with Large Prunes and Roasted Almonds
dark chocolate with large prunes and roasted almonds - today's order is ready to go to one of our friends, Mystic Turtle, a crystal shop owner...
dark chocolate with large prunes and roasted almonds - today's order is ready to go to one of our friends, Mystic Turtle, a crystal shop owner...
HOMEMADE CHOCOLATE
penny, our little and quiet helper and some homemade dark chocolates (with prunes, cherries, cranberries, apricots, pine nuts and almonds)
penny, our little and quiet helper and some homemade dark chocolates (with prunes, cherries, cranberries, apricots, pine nuts and almonds)
ENTERTAINMENT BOOK SPECIAL
LA VIA
website
to be honest i was expecting much more especially that we went to this place many many times before... have they changed or may be it was our wrong dish selection? the difference is tiny small compared to the last year, probably November we went to this place with Alex, Masha and Glen but it changed everything...
we ordered
pappa's favourite - panfried bobby veal slices (milk fed) served w rolled mashed potato & red wine & mushroom jus X2
and my mash went to Alex straight away cos he is very keen on it and anyway...
Rate: 5/10
so sorry to give this place such a low rate as i really favored it... no one could cook such a crispy snapper as they did... should have ordered something different perhaps... i always thought they know what they were doing.... and the management is still the same... perhaps i was not in the mood... so have no idea what happened today...
Price: $31 for two of us with Entertainment Book voucher...
LA VIA
website
to be honest i was expecting much more especially that we went to this place many many times before... have they changed or may be it was our wrong dish selection? the difference is tiny small compared to the last year, probably November we went to this place with Alex, Masha and Glen but it changed everything...
we ordered
pappa's favourite - panfried bobby veal slices (milk fed) served w rolled mashed potato & red wine & mushroom jus X2
and my mash went to Alex straight away cos he is very keen on it and anyway...
Rate: 5/10
so sorry to give this place such a low rate as i really favored it... no one could cook such a crispy snapper as they did... should have ordered something different perhaps... i always thought they know what they were doing.... and the management is still the same... perhaps i was not in the mood... so have no idea what happened today...
Price: $31 for two of us with Entertainment Book voucher...
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