Food in Thailand is very diverse and exotic. In Thailand to buy a ready meal from insects are everywhere. This is one of the highlights of Thai cuisine. Fried grasshoppers and other exotic for us treats are sold in Thailand straight from the stalls. Except the grasshoppers, here you can buy interesting and exotic dishes made from insects – rolls larvae of the silkworm, crickets in chocolate and stuff. Europeans, savour the taste of dishes from insects, say that their taste is not so bad. In General, all Thai (and not only) nation falls under the definition of entomophagy (Entomophagy) — the phenomenon of eating insects. In many Asian countries there are a whole cuisine on cooking insects. In fact, insects are eaten in more than a hundred countries around the world. This is not surprising.
Man is born omnivorous, but few are ready to take it to heart and eat, for example, bugs or crickets. Meanwhile, insect eating around the globe: they have more protein than chicken meat, full of iron, magnesium and other important elements, finally, it’s just delicious. Continue reading
Gourmets all over the world crave more thrills, they can not be surprised raw fish in a fancy sauce or the meat of a lion, so they are looking for exotics worldwide, and it is not so difficult to find. Many national dishes, for example, Australia, Africa, India and South America, are quite usual for the inhabitants of these countries, but shocking for us, accustomed to the aristocracy, Europeans.
We all know the passion of Koreans for seafood, but some of their Hobbies cross the boundaries of our understanding, though perhaps not all that bad and really tasty. Unlike squid, octopus in South Korea not stewed, not boiled, not fried, not baked, and served at the table raw, living form, they are still moving and trying to escape from the plate. Seafood connoisseurs argue that the way meat is better chewed and digested faster. Continue reading
In one of our articles we wrote in detail about what is Foie Gras and how to treat it. But if we prepared the sauce for the foie Gras, the chef of the restaurant Belmondo Alexander Nesterenko showed us how to prepare Foie Gras on the classic recipe, with raspberry sauce and baked Apple.
Goose liver 100 g
Raspberry 100 g
Cherry liqueur 20 ml
For decoration: berries blueberries, rye chips, dried Apple Continue reading