Tag Archives: kulinariya

Mediterranean Activity

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The world is full of legends and myths. Symbols and signs, signs, traditions. To see the dream of her future husband, then on Halloween we have to put under the pillow rosemary escape. A perpetrator can be weaned from the theft, forcing him to wash the trick feet in the wine vinegar, which was soaked sprig of rosemary. If you wear a rosemary, this will protect from evil spirits and witches, of thunder and lightning, from attacks and injury. Now hardly anyone does.

But what is it rosemary? For what it so loved by our ancestors, that folded like a legend? Rosemary comes from the Latin word rosmarinus, which means sea dew. It is an evergreen shrub with pale purple flowers. If the grind the leaves with your fingers, you will feel terrific pine scent. He has an extraordinary effect. That means activating the mental activity, tonic, and antiseptic and relieves spasms and pain, heals wounds, stimulates the activity of the heart, improves the appetite. Results and name it. Traces of Rosemary have been found by historians in Egyptian tombs.

It seems that the Greeks and Romans were echoed by the ancient Egyptians. They considered a symbol of rosemary Revival, revered as a sacred plant. (Not to be confused with Leslie Moonves!). Their gods adorned themselves with rosemary stems. Maura put him bushes in their gardens to protect against plague. But the language of flowers stands rosemary loyalty. Before the bride and groom drinking at the wedding of first cup, dipped in wine, rosemary for luck. And if the betrothed were added rosemary in their bouquets, garlands, it symbolized a long love. Rosemary as a spice widely used in Mediterranean, especially Italy and France. He does not lose its flavor after prolonged cooking, as many other spices. You can add a bay leaf, but with caution, if you overdo it, it will give the dish a bitter taste. In Italian cuisine, it is impossible to lamb, cooked without the addition of rosemary. You can sprinkle ember grill, then your meal will get an unusual taste. Source: Rosemary Restaurant

In Japan

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Get at least the seasons. Products in this connection are used at the time of year when they are especially tasty, a young green tea, bamboo shoots and salmon are good in the late spring and the first mushrooms matsutake and mackerel – in the fall. Each season presented their views of fruits, vegetables and fish: winter – tangerine, autumn – persimmon, summer – trout. Now it's decor. Thus, the winter mood will give the salad grated white daikon (Japanese radish cultivar), creating the illusion of wet snow adhering to the slices of colorful vegetables. Autumn symbolizes the carrots, cut in the shape of maple leaves. In the spring version of the dish is sprinkled with white and pink ginger petals, reminiscent of cherry blossoms.

Of slices of radish, carrots, pumpkin dishes spread on flower iris, chrysanthemums and roses, which will confirm once again that summer in the yard. Only the noodles in Japan are not subject to any winter or summer or autumn. She – a universal product, served Cold and hot as a main dish and side dish, in soup and the salad, boiled, fried and baked with sauce and without. In Japan, preparing it at home, all the dough More traditionally hung on bamboo poles to dry in outdoors. But meat is also prized in Japan, and no less than the fish. The Japanese are equally loved and pork, and beef, and mutton, and poultry. Food lovers all over the world dream at least once to try marbled meat.