Moscow baker Ivan Maximovich Filippov was famous for his products throughout Russia. The rolls were even delivered to the imperial table in Petersburg, in 1855 Alexander the Second produced him to the suppliers of the court of His Imperial Majesty. But, they were baked only in Moscow, and then went to St. Petersburg. By the conviction of Ivan Maksimovich, only Moscow water was good. One day, Filippov got into an awkward situation, but got out of it, and even, thanks to this mistake, he supplemented the assortment of his products. Continue reading
In childhood, the black wolf was only fit to shoot her at each other from the tubes. As they get older, the situation changes – we only learn that it is possible to make a tolerable homemade liqueur from it. Break stereotypes! Having called for the help of cooks with Michelin stars on their shoulder straps, we decided to prove that not only wine can be made from black insects!
The most interesting thing is that they look at the black-fruited carnivore as wine material, although it is quite clear – according to the natural plan, it was created only for sauce and only for meat: those who love tkemali will understand what they mean. The tart, slightly astringent, sweet taste perfectly complements the pastry and patty dough – but that’s another story. Today we stop only on sauces! Continue reading
The British love apples and perfectly master the skill of making apple pies. When an Englishman wants to say that something is typically British, he says “as English as apple pie” (“English, like apple pie”).
Crunchy dough, sour apples, custard or whipped cream are what make up the traditional English pie. It is served hot, it smells sweet, the filling flows out of the cut lobule, the cream melts into a gravy.
If the pies had organized competitions among themselves, then this English comrade would simply have no competitors.
Apple pie is not difficult to make. Continue reading