Both species from Sturgeon Aquafarms — sevruga and sterlet — are relatively lean. I tried multiple cooking methods to see which one is the best for my taste — grilling, frying, smoking, boiling, and baking/roasting. The last one was the most awarding. I call it baking/roasting because of the oven, but it is cooked in moist heat. The fish is covered all the time (more like in a dutch oven), and it cooks in its own juice and steam, which is the best for it. The vegetables are arranged around it, share the same cooking method, and absorb the same flavors. This cooking method unlocks the best in this fish in terms of flavor and texture.
In Central Texas, we see more and more rare for Prime and Wagyu beef cuts every holiday season. Since beef brisket is one of Texas BBQ specialty, it was very tempting to smoke Wagyu using my Traeger.
“…но какие ж они были вкусные, те лимонные. Наша школа была буквально метрах в 200 от хлебзавода, они к нам попадали чуть ли не тёплыми. И вот тебе 12 [лет], у тебя в обеих руках по пирожному, сейчас ты будешь от уха до уха в белковом креме…”
If you can’t travel, travel with food memories. Imagine enjoying tropical breakfast — spread some lilikoi butter over a slice of tender milk bread, bite, sip your hot black coffee, and exhale. It’s another beautiful summer day ahead of you.
Цвіклі (pol. ćwikła) is a hot beets appetizer in Poland and Western Ukraine. It is made with boiled or steamed beets, grated, seasoned, and mixed with some horseradish puree and spices. The level of heat and the list of ingredients vary from region to region and from family to family. Besides all kinds of vinegar, the acidic elements range from lemon juice to dry red wine. Just make it to your taste.
Shor Gogal is a famous, savory layered bun with spiced filling made with turmeric, cumin, fennel seeds, and butter. This Azerbaijani pastry is traditional for the spring holiday Novruz.