Russian Food Comparison
 

Russian steak:

http://fritosandfoiegras.com/wp-cont...0/IMG_1593.jpg

American Steak:

http://www.benekeith.com/images/food...__Ribeye_1.jpg

Russian Wedding Cake:

http://2.bp.blogspot.com/-zmEIifCzRu...late_cake1.JPG

American Wedding Cake:

http://lebakerypeoria.com/wp-content...7/wed-cake.jpg

Pretty accurate actually!

http://38.media.tumblr.com/64f627fe5...gtcso1_500.gif

I spent 20 years working a chef, and just based on those pictures I would go straight for the Russian food. That wedding cake looks like some serious munchie material.

The USA wedding cake I would bite with fear of what ever chemical flavouring was about to zap my taste buds. Looks pretty and nice for pictures, but that's where it ends.... which is so so American.

Just saying ya know..

Looks tasty :)

As far as the steaks go, I make them like the Russian version too. I prefer them thin like that and just make more of them. They only take a few minutes to make that way...

Also, that's a British cake - not a Russian cake.
Air Nice-to-Livelands: January 2013
"My brother and I made a cake with the breadmaker this afternoon (it can make cakes). We attempted to make a chocolate and mincemeat cake. The result? The ugliest cake ever:"

Ummm... cake is cake, regardless. One is just dressed up in fondant which I agree is just pretty uninteresting but not necessarily "chemically flavored".

However, if you are saying that cut of steak is better than the other then I seriously question your experience in the kitchen. :2 cents:

Those are not steaks. Those are not real stakes :)

http://my-ledimir.ru/wp-content/uplo...arit-myaso.jpg

The steaks here are the same as anywhere else. Just make sure to by a proper beef. E.g.: angusbeef.ru, miratorg.ru

https://lh5.googleusercontent.com/-M...o/DSC_0430.JPG

https://pp.vk.me/c623328/v623328369/...OgPcnJ-4tI.jpg

http://drink075.ru/wp-content/upload...ka-660x440.jpg

http://img11.nnm.ru/e/9/5/0/b/a064ef...c5686abcb6.jpg

Yes, we also use Angus beef for steaks :)

Thank you. Now that sets things straight... some nice marbling in some of those ribeyes.:thumbsup

TS is epic dolboeb, take first pic from Fritos and Foie Gras ? An Indiscriminate Eater's Guide to Food in New York City and Beyond

Aaaaaand nowwwwww! Топикстартер заслyженно перехватывает гордое звание эпического форумного долбоеба у Sid70 :thumbsup
К чести Сида надо признать что он видимо последовал моему совету и начал дрочить на porno, а не Pootin, так что его явно попустило:winkwink: Чего и другим желаем:winkwink:

So that "Russian" steak was made in NYC? Вот жеж дебил, сцуоко :1orglaugh

I'm not saying that those stakes you posted don't look good - but a thicker steak takes a good 25-30 minutes to grill (I like mine medium well). They make them like that in restaurants here too, but at home I tend to make the thinner ones on a frying pan w/ pepper only and salt them on the plate. It tastes the same, but it really all comes down to the meat itself. I also don't like fatty/marbling beef...

Everybody has his own gastronomic preferences. Personally I like medium rare or medium and it takes 4 minutes (2 minutes for each side) to make a classic Angus striploin. Most of my friends don't like a beef with blood (even if it's just pink inside). They prefer medium well or well done.

Would depend on if your dishing it up to a bunch of wankers or eating it for the flavour. From the cooking point of view its going to take 10x the technique to get the braised beef right over the grilled, season, grill, turn, rest consume. The stuffed tomato should of been enough to get anyone running from wherever its served.

Does not matter where you go in the world, its the recipes and the technique of the poor and the peasants that will be remembered not the rich and gluttons. The rib in the picture the chef dishing it up had very little to do with the dish, the poor farmer who bred the beef... is the hero. And I guess that's why the finest restaurants in the world serve American Beef... "Not" mawahhah.