When it comes to the most expensive products and dishes usually come to mind are dishes prepared with foie Gras, or truffles, including black caviar. But, it turns out, there are other products that cost greatly exceeded the value of all known foods.
One of such delicacies is caviar “Almas”. This is the white caviar of Beluga, which extends from Iran. Caviar is a Golden grain, and the delicacy is worth $ 25,000. This caviar so rare and valuable that buying her busy for many years to come. Sell this caviar in gold banks, the gold of the highest standard. The most valuable caviar is the one that has a lighter shade and it can be extracted only in the animal, the age of which is about a hundred years. Another interesting delicacy is the Yubari melon that grows in Japan in soil mixed with volcanic ash. Taste it does not compare with the melon, which we used to eat. Its flesh is much sweeter, and the skin is much thinner than ours.
In addition, these melons have the shape of a perfect ball. The cost of such snacks is 12 000 dollars for one. Another Japanese miracle, which is worth $ 6,000 for one thing, is the black watermelon Densuke. Palatability is identical to our normal melons, and the high cost only depends on the unusual colour of the berries. Continue reading
Pickled cabbage for a few hours
There are many different ways of pickling cabbage: cold, hot, fermented, pickled, sour, spicy, with carrots, beets. They all deserve attention, and no one will argue that pickled cabbage – the most delicious traditional snack on the Russian table, also useful. Interesting recipe and Photo quick delicious salted cabbage that is ready for a few hours, sent us Marina Fateeva from the city of Saratov. It’s delicious pickling cabbage fast (hot) the way with vinegar and garlic, in brine. What can I say, it’s a ready snack – cabbage salad with garlic in the banks!
Cabbage on Matuliski
This recipe is quick salt cabbage, cooked easily and quickly, the cabbage turns a little spicy and crispy.
For a recipe pickled cabbage with vinegar and garlic we will need:
2 kg of cabbage (white cabbage),
1 head of garlic,
1-2 carrots. Continue reading
Unexpected changes in Vietnamese “food chain” and the diet has generated a booming chrysoidine. In The Sona, a small village on the banks of the river, the City, the pied Piper NGO Mines There says that regularly eating the rat 99% of the population. In support of these statistics, and encourages local vendor Nguyen, Chi Le. “For the last quarter of an hour I sold 2 kg”, – it brags, showing a large metal bowl of skinned carcasses.
Rat cooking is spreading in the big cities. Handwritten ads in the back streets of Hanoi’s say that freshly caught rats can be sold for money. “Today, the Vietnamese and foreign tourists are eating more rat in it,” says Pham hoo tan, the owner of the Luong Son Quan restaurant in Ho Chi Minh, the former southern capital, formerly known as Saigon. The restaurant Tana dish of rat grilled with lemon grass or roasted in garlic, you can try around 60 thousand VND ($4) per serving. The rat may taste like chicken, but seeing the rat paw on the plate, pretending it is difficult. In the Vietnamese hinterland rats for centuries been considered a delicacy – there are recipes that date back 150 years. However, residents of large cities for a long time treated the rats with prejudice in their minds the animals more associiroval pests, rummaging in the garbage, than with mouth-watering delicacy. Continue reading