This is my application for the contest @olgavita/reflection-hunters-contest-round-216 by
On March 12, my wife and I attended a Georgian cuisine master class. It was a great event where we gained a lot of experience.
Last week, on Wednesday, I took my eldest granddaughter Kira to this event. She is studying to become a cook, and I decided that it would be useful for her to attend such a master class and gain additional knowledge beyond the standard training course.
This is my eldest granddaughter. She is 17 years old. She tries to be different from everyone else. These are her words. But it turns out that she's an ordinary teenager, because teenagers always want to stand out and not be like ordinary people. It's a common story.
Although nowadays many not even young people try to distinguish themselves in some way: tattoos, nose rings, and in other parts of the body.
But this article of mine is not aimed at studying the psychology of people, it's about food and mirror images.
A big ladle! I think it can hold 2 liters of liquid at once. We didn't use it, it's in this kitchen studio for an entourage, for decoration.
But it could accommodate 4 people at once.
Hedonist Culinary studio.
There are 13 participants at each event. The price of participation at today's exchange rate is approximately 145 $Hive
Each participant receives a bathrobe, a tool, and the necessary products.
There are courses in Italian, Georgian, Korean cuisine.
At the moment, I'm interested in Georgian cuisine. Our host's name is Nika. She talks very vividly and interestingly about the peculiarities of Caucasian cuisine. During the lesson, we prepared 3 dishes: salad with fried eggplant, khinkali, and khachapuri.
This time I was interested in the salad. But I ate this salad at a Georgian restaurant for Christmas, so I decided to learn how to make it myself. Now I know how to do it.
Khachapuri in Adjarian. I tried to make this pie beautiful, but something went wrong. It was my first boat. But it didn't make the taste any worse. The basis of khachapuri filling is a soft cheese produced in the Caucasus.
At the master class, we made khinkali with 3 different fillings: classic meat, khinkali with cheese and mushrooms, which are no less traditional for Georgia. But with mushrooms, this is already a local option, they don't do that in Georgia, mushrooms don't grow there.
My granddaughter marked her khinkali with crosses. I couldn't explain to her that they were all the same. The photo shows cheese khinkali. They don't cook like meat; they pop up early and look like balls.
I love real khinkali with mutton and spices. There is meat juice inside each of these pouches. Khinkali is eaten by hand! Only with your hands! There should be no forks and knives, so as not to lose the inner juice. You need to take this khinkali by the leg with your hands, bite into the dough, and drink the juice! It is necessary to eat such a dish correctly.
So, the granddaughter and her friend were satisfied after this event. They had fun and ate delicious food. It seems to me that my granddaughter has never eaten such goodies before. I will need to take them to a restaurant during the upcoming May holidays.
Thanks for reading...
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