Without meat (12) Small snacks (16) Poultry (3) Pumpkin weekend (6) As we proje (d) If the world (6) Kate's wonderful baking (12) Kate's fabulous breakfast (10) In addition to a picnic blues kitchen (7) Beverages ( 8) Soups (5) Attachments (6) Reviews (5) Quick dinner (11) Salads (5) A little Italy (4) Easter (4) Christmas (6) forgotten recipes of our grandmothers (4) Zuzana's student kitchen (3) Game (3)
Interesting attempt intended for all lovers of good food - soups and separately - was Saturday (28 March 2015) an open-air event called Polívkování. It was held on the upper embankment in Prague called. Naplavka Smíchov. Given the fact that on the opposite bank of the river also hosts regular farmers' markets, the place was well chosen, with regard to possible awaited (and real) number of visitors already, the choice was less happy.
Defined waist waterfront was lined with stalls that produce aisle, to which, unfortunately, only one end was prepared to sit on simple wooden benches with umbrellas. And although in a few booths were arranged changers bar where visitors could put the soup on stojáka, this way of organizing space was in my opinion the biggest minus of the event. Due to the presence of many visitors thronged in a crowd, and if each bowl of soup literally wire the crowd did not want to sit, quite often risked being the "pobryndají". Not to mention the fact that this method blues kitchen did not put the emphasis not on the basement dining culture.
On Polívkování featured over 40 exhibitors-chefs. Much credit for the approach and consider the opportunity that the organizers have given not only to professional chefs and functioning businesses blues kitchen (bistros, restaurants, cafes, bars and polévkárnám), but also a keen amateur blues kitchen chefs among foodblogerů. blues kitchen
Carrot soup was delicate flavor, it seemed interesting blues kitchen thicken the cream of - as I guessed - crème fraîche and lentils. Only the subsequent transcript recipe I learned that there was a variety puy lenses, well, one is constantly learning. Soup power supplied by a fragile delicate slices of chicken and imaginary icing on the cake was fragrant blues kitchen coriander oil.
White Annie was, at least guess, because I could not find a recipe, a variation on the old Bohemian sour. The taste of cabbage, potatoes and small sponges great complement with sour cream. Cup of soup was crowned worm made from dough, which even in itself was very delicious, blues kitchen but the soup, adding a touch of luxury.
I would also like to commend chicken soup with tarragon, pleasantly piquant, surprisingly hearty blues kitchen and dense, filled with vegetables or even a fine mushroom cream, which was proof that even simple and seemingly ordinary things can work in the kitchen and that's doubly true!
While I am definitely a fan of raw-food, briefed some time ago nepečenými blues kitchen surprisingly tasty biscuits, although not to me as good as actually blues kitchen baked homemade biscuits, I have a chance and raw avokádovému cream. In this case, I can in good conscience blues kitchen say that I've tried it, but thank you, I'd rather not. It was indeed the only soup that I could not finish. The problem was not so much that the soup was cold, which somehow results from the definition of raw-food, but only avocado cream that had some oomph and lacked that "something", what one expects from good food was simply without any taste and fragrance. So even if you occasionally like to savor gazpacho, served cold, even though I am part of the testing of Polish cuisine tasted and appreciated the cold cucumber or cold strawberry soup, come to this already voluntarily come back next time. Perhaps unfortunately for me, this was another point in the detriment of the whole raw-food philosophy.
I am aware that "vypíchnutím" those few moments we commit reprehensible simplification no doubt that I had to miss a number of other wonderful blues kitchen soups, some because it was not humanly possible to eat more, some because they went like hot cakes so that it is We just did not get to, such as the Moroccan soup or a "little bit different Lentil Soup" from my friend, Julie foodblogerky. blues kitchen And frankly, some of the soup again left no stronger, either positive or negative impression. blues kitchen
Most polévkářů, say those who cooked blues kitchen and was served was very nice, pleasant and confirm the old truism that no matter blues kitchen how good food can literally kill harried blues kitchen waiter and vice versa in warm sometimes turn a blind eye operating over some minor deficiency. I also confirmed the impression that the weakest link in such events tend to be those "exhibitors" who offer complementary services. What do I mean? When someone offers you a soup that cooked himself, who makes a promo of his restaurant, kitchen, who bears my name on the market, generally feel that at this very moment is there for its customers, guests, boarders. blues kitchen This my long-term feeling confirmed to me "guys" who sold "home-made lemonade"
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