It is no secret that each receiving host triespamper their guests with something unusual. And okay, if it is »unusual» - it is familiar even hearsay. But what to do, even if you have no idea »what is eaten.» Let's look and see how we can get out of this situation.
First, watch. Typically, these courses are designed for a certain circle of guests is quite familiar with the quirks of the hosts. Looking closely, you will notice that the ritual of »eating» exotic gastronomic quite simple. Secondly, all unfamiliar to submit in the mouth in small pieces - so you will not go wrong. And thirdly, listen to our advice.
If filed frog legs ...
Dish with world-renowned oftenassociated with French cuisine. However, in other countries they have learned to cope with the »French» exotic. Usually prepared legs after removing the skin from them. They are aligned and strung on a skewer and broil. Prepared in this conventional manner, and they fall into our tables.
Meat of frogs (grown under special conditions)quite gentle and pleasant taste, resembling something of a chicken. If the legs are cooked as a separate dish, eat with their hands. However, if the legs are cooked in a mild sauce, use utensils. In addition, in the restaurants and you can submit a bowl for washing hands.
If seafood ...
Traditionally, the seafood is»Difficult» dishes. Yet, having learned a few simple rules, you will realize that their use is no more difficult ordinary fish dishes. To start on the devices.
The main dining instruments for eating seafood is fork, knife, pliers, two-toothed fork, napkin. As a rule, such meals in the restaurant are served garlic butter, baguette, lemon.
• Lobsters (lobsters), crayfish and crabs
Обычно омаров подают готовыми к употреблению: мясо уже извлечено. Но иногда омара подают целиком, неразобранным. Если у вас нет специальных щипцов, тогда положите омара на тарелку и одной рукой придерживайте панцирь, другой аккуратно и медленно отделяйте кусочки и высасывайте мясо. Отделите от панциря мягкую часть брюшка. В этой части находится томалли (печень зеленого цвета), которая очень ценится гурманами. Раскройте брюшко, и отделите мясо. Обхватите хвост и проверните, удерживая плавник. Мясо на хвосте можно извлечь при помощи вилки. Протолкните его тонкой вилочкой или ручкой ложки. Окунайте его в соус или масло. В конце ополосните руки в миске с горячей водой и кусочками лимона.
• Snails
Snails are especially valuable in French cuisine andthey are often served as an appetizer with garlic sauce, bread and tomatoes. They are served hot and, so try not to take them with your hands - use the forceps. Meat of snails strung using thin fork. But since it is quite slippery and greasy, it should be done with caution. The recovered meat is placed on the bread, oiled herb sauce.
• Oysters and mussels
This dish is borrowed from the Mediterraneancuisine. Oysters are served in shells on a saucer with a lemon and ice. Also, as a supplement to them are served bread and butter. If oysters are not dug, opens them with a special knife. But keep in mind that fresh shells open hard enough. Eat them whole, raw, straight from the shell, previously vzbryznuv lemon juice. For oysters served champagne or white wine.
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Content:
1. Frog legs and seafood (You read that section);
2. Caviar and Sushi (http://www.of-md.com/ecs-pr/).
