Laboratory Cooking Movie 17/09/08


Laboratory Cooking Movie 17/09/08
Laboratory Cooking Movie 23/09/08
„Romanian dish
515yen / person
Daisuke MAKI
Hideharu USHIKI
„Corn grits
Please click this image to watch a film.
This film will help you cook the dish.
„Some kinds of cheese
I ate this food in Romania. That is why we
tried to cook.
Cut the sausage and bacon into big pieces.
Heat 1 with pepper.
Prepare “mămăligă” with the corn grits and water.
Mash the corn grits with heat.
Make eggs sunny side up.
Arrange 2, 3, 4 and cheese on a plate.
Cut tomatoes for salad.
Enjoy the foods. The important point is to mix
everything on the plate, then let’s eat.
Romanian cuisine
Romanian cuisine is diverse. It blends different dishes from several traditions with which it has come into contact,
but it also maintains its own character. It has been greatly influenced by Balkan cuisine while it also includes
influences from the cuisines of other neighbours, such as Germans, Serbians, and Hungarians. An study of
Romanian cuisine is very hard to make because products that are hardly of the same category are sometimes
included under the same generic food dish. For example, the category ciorba includes foods classified otherwise
as iskembe, sour soup, borsh and even some soups. The category tuica is a generic name here, while in other
countries every flavour has a different name, and sometimes there are even different names inside the same
category. That happened, mainly, because of a lack of research in this field.
"I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga", and eggplant stuffed with forcemeat, a very excellent dish, which they call "impletata". —Bram Stoker, Dracula, Chapter 1
An existential Romanian question is: Do we eat to live, or live to eat? A great number of proverbs and sayings
have developed around the activity of eating. From the innocent child's saying of thanks:
Sărut mâna pentru masă,
c-a fost bună şi gustoasă,
şi bucătăreasa frumoasă
Thank you for the meal
it was good and tasty
and the cook lady was beautiful
to the more philosophical:
Mulţumescu-ţi ţie Doamne
c-am mâncat şi iar mi-e foame
Thank you Lord
for I have eaten and I am hungry again
and Dragostea trece prin stomac (Love passes through the stomach); or the simple Pofta vine mâncănd (Appetite
comes while eating); or the sarcastic Porcul mănâncă orice, dar se-ngraşă pentru alţii (The pig eats anything, but
it gets fat for others); or a total fulfillment saying Mâncat bine, băut bine, dimineaţa sculat mort (Ate well, drank
well, in the morning woke up dead).
Recipes bear the same influences as the rest of Romanian culture. The Turks have brought meatballs (perişoare
in a meatball soup), from the Greeks there is musaca, from the Bulgarians there are a wide variety of vegetable
dishes like zacuscă, from the Austrians there is the şniţel and the list could continue.
One of the most common dishes is mămăliga, a cornmeal mush, long-considered the poor man's dish (N-are nici o
mămăligă pe masă - He hasn't even a mămăliga on the table), but it has become more appreciated in recent
times.[citation needed] Pork is the preferred meat in Romanian cuisine (Peştele cel mai bun, tot porcul rămâne The best fish will always be the pork or Cea mai bună legumă e carnea de pui şi cea mai buna carne de pui e
carnea de porc - The best vegetable is chicken meat and the best chicken meat is pork), but beef is also
consumed, and a good lamb or fish dish is never to be refused. Romanian pancakes are thin and filled with jam,
called clătită. Different recipes are prepared depending on the season or for special events. For Christmas, a pig is
traditionally "sacrificed" by every rural family, and a wide variety of recipes are prepared, including: cârnaţi (or
cărnaţi) - a kind of long sausages with meat, caltaboşi (or cartaboşi) – sausages made with liver and other
intestines, piftie – made with difficulty to use parts like pig's feet, head and/or ears, suspended in aspic, and also
tocătură (a kind of stew) that is served along with mămăligă and wine (so that the pork can swim) and of course
the Christmas meal is sweetened with the traditional cozonac (sweet bread with nuts, or lokum - rahat in
Romanian) for dessert. At Easter, lamb or mutton is served: the main dishes are roast lamb and drob - a cooked
mix of intestines, meat and fresh vegetables, mainly green onion, while for dessert pască (pie made with
sweetened cottage cheese filling) as a sweet dish.
Wine is the preferred drink, and it has a tradition of over two millennia. Romania is currently the world's 9th largest
wine producer, and recently the export market has started to grow. A wide variety of domestic (Fetească, Grasă,
Tamâioasă) and worldwide (Italian Riesling, Merlot, Sauvignon blanc, Cabernet Sauvignon, Chardonnay, Muscat
Ottonel) varieties are produced. Beer is also highly regarded, generally blonde pilsener beer, made with German
influences. There are also Romanian breweries with a long tradition.
Romania is the world's 2nd largest plum producer and almost the entire plum production becomes the famous
ţuică (a plum brandy obtained through one or more distillation steps)
Mămăligă (/mə.mə'li.gə/, Romanian: Mămăligă, Russian: Мамалыга, Polish: Mamałyga, cornmeal mush) is
a dish made out of yellow maize traditional for Romania and Moldova. It is better known to the rest of the world in
its Italian form - polenta.
Historically a peasant food, it was often used as a substitute for bread or even as a staple food in the poor rural
areas. However, in the last decades it has emerged as an upscale dish available in the finest restaurants.
Traditionally, mămăliga is cooked by boiling water, salt and cornmeal in a special-shaped cast iron pot called
ceaun. When cooked peasant-style and used as a bread substitute, mămăliga is supposed to be much thicker
than the regular Italian polenta to the point that it can be cut in slices, like bread. When cooked for other purposes,
mămăliga can be much softer, sometimes almost to the consistency of porridge. Because mămăliga sticks to metal
surfaces, it can be cut with a string into slices, and is eaten by holding it with the hand, just like bread would be.
Mămăliga is often served with sour cream and cheese on the side (mămăligă cu brânză şi smântână) or crushed in
a bowl of hot milk (mămăligă cu lapte). Sometimes slices of mămăligă are pan-fried in oil or in lard, the result being
a sort of corn pone.
Since mămăliga can be used as an alternate for bread in many Romanian and Moldovan dishes, there are quite a
few which are either based on mămăligă, or include it as an ingredient or side dish. Arguably, the most popular of
them is sarmale (a type of cabbage rolls) with mămăligă.
Its analogue in Bulgaria is called kachamak (Bulgarian: качамак) and is served mainly with white brine
cheese (сирене; sirene) or fried pieces of pork fat with parts of the skin (пръжки; prăzhki).
Another very popular Romanian dish based on mămăliga is called bulz, and consists of balls of mămăligă filled
with cheese and butter and roasted in the oven.
Balmoş (sometimes spelled balmuş) is another mămăligă-like traditional Romanian dish, but is more elaborate.
Unlike mămăligă (where the cornmeal is boiled in water) when making balmoş the cornmeal must be boiled in
sheep milk. Other ingredients, such as butter, sour cream, telemea (a type of feta cheese), caş (a type of fresh
curdled ewe cheese without whey, which is sometimes called "green cheese" in English), urdă (a type of curdled
cheese obtained by boiling and curdling the whey left from caş), etc., are added to the mixture at certain times
during the cooking process. It is a specialty dish of the Romanian of old shepherds, and nowadays very few
people still know how to make a proper balmoş.
Mămăligă is a versatile food: various recipes of mămăligă-based dishes may include milk, butter, various types of
cheese, eggs, sausages (usually fried, grilled or oven-roasted), bacon, mushrooms, ham, etc. Mămăliga is a fatfree, cholesterol-free, high-fiber food. It can be used as a healthy alternative to more refined carbohydrates such
as white bread, pasta or hulled rice.