Talk:Russian cuisine

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Contents 1 Move 2 Drinks 3 Is this Ukha? 4 Possible merge

[edit] Move

Okay, I hope someone is watching this page. I propose to move this to Cuisine of Russia, its proper name. The adjective form (Russian) shouldn't come first, and the convention is almost always to have it this way. Objections? --Dmcdevit 01:55, 1 May 2005 (UTC)

"Kur vo schi" - this is a common mistake. The correct expression is "Kur v oschip" (Chicken to be plucked), having nothing to do with schi. Schi does not normally include chicken anyway. So I am removing that part. Ornil 07:27, 23 Jun 2005 (UTC)

I've found both versions of the proverb on the web, and neither one seems to be definetely correct, but I'm ok with removing it. Frejk 12:16, 21 Oct 2005 (UTC)

I know that both versions exist. Here's an interesting link [1] (in Russian). Since this is rather irrelevant to the topic anyway, I think we should keep it out. --Ornil 21:27, 22 October 2005 (UTC)

Someone please add Halodetz and olivea. The former is frozen meat soup (or something else :)) and the latter is a salad.

What is "milk gamma"? Can't find this on Google, looks like a mistranslation to me. 4hodmt 10:30, 1 May 2006 (UTC)

My guess is it's the "range" (Гамма) of milk products. Man vyi 11:31, 1 May 2006 (UTC)

I was wondering if anyone also thought that in the main body of the article there should be some discussion of the role of orthodoxy in russian food and eating habits ?

Stavlennyi myod has nothing to do with vodka, except that it was one of its origins. I'm correcting it. --Khathi 00:17, 8 April 2007 (UTC)

[edit] Drinks

There is no such drink as "medok" - there is medovukha, which is something in between kvas and mead. In antiquity, there was Med, which one is to suppose was like mead. Med in modern sense is honey, nothing more. "Curdle" isn't really an entity either.--jestingrace (talk) 07:31, 20 February 2008 (UTC)

[edit] Is this Ukha?

A Russian friend in the Canadian Pacific region showed me how to make a soup of salmon (or Arctic char) of fillets poached in a court bouillon made of the fish head/remains and seasonings which were also usually duplicated to be served in the finished soup: fennel,dill, leeks or scallions/green onion, thinly-sliced potato or other roots etc. A splash of vodka was also added towards the end of cooking. It is the best soup in the world but I have no name for it: is it ukha? Plutonium27 (talk) 00:01, 1 February 2008 (UTC)

If it didn't have vodka, it would be. —Preceding unsigned comment added by Jestingrace (talk • contribs) 05:46, 20 February 2008 (UTC)

• With or without the vodka, and with a good sourdough on the side, it is heaven in a bowl. Secret is to use white mirepoix and no carrot or parsnip (too sweet). Oh so good. Plutonium27 (talk) 14:19, 26 March 2008 (UTC)

[edit] Possible merge

Maybe we should merge this with soviet cuisine. I mean they were still russians, just under soviet regime. Why have two different articles about what's basically part of the same history. —Preceding unsigned comment added by Hawkeye14 (talk • contribs) 13:39, 4 April 2008 (UTC)