Word: shashlik
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Recipe. From the start of the cold war, censorship was always ironhanded, often mysterious. In 1947, when Gilmore filed a light feature story on how Russian housewives cook shashlik and beef Stroganoff, the censor deleted everything in the story except the recipe, apparently because he thought the discussion of Russian eating habits was intended to make them look barbaric. Newsmen never set eyes on the censors or knew who they were. They simply took three copies of every story to entrance No. 10 at the Moscow Central Telegraph Office. If the story cleared quickly, newsmen got it back...
...Russians, all smiles, were ready for them. Over vodka and shashlik, at a dinner party given for the visiting Americans, one Communist editor rose and proposed a toast to "Mr. Eisenhower and the American people." Just as quickly, Publisher Wiek was on his feet, toasting "the health of Premier Georgy Malenkov." With Potemkin-like efficiency, the group was taken on carefully conducted tours through the subway, to a collective farm, to the new Moscow University building, and to a candy factory...
Having impressed your date with a command of Middle Eastern appetizers, allow her admiration no rest. Launch into the entree. The basic meat in these restaurants is lamb, especially when broiled on a skewer with layers of onion, tomato, and green papers. Called Souvlakia at the Athens, Shashlik in Russian restaurants, and Shish-Kabab most everywhere else, the chunks of lamb are sauteed in olive oil and rigone. Before serving, onions are added for pungency. The meat is succulent with natural juice and the combined effect of onions and a pronounced tang of rigone...
...Sample dinner menu two years ago: hors d'oeuvres with vodka, soup, shashlik, vegetable, fruit tart, tea, or coffee and chicory...
...Unborn lamb, spitted and braised over an open fire, is a nomadic delicacy, called by Russians Shashlik, by Armenians Shlsh-Kebab. The dish served openly by U. S. Russian and Armenian restaurateurs is of lamb several days old, comparatively tough chewing. †When the prices of beef, pork, and lamb become high, as during and immediately following the War, the U. S. begins to eat horse meat. Last year more than 100,000 U. S. horses were slaughtered, chiefly for the export market. **Associated in the research were Solomon Augustus Hatfield, Assistant Professor of Medicine, and George Irving Nelson, researcher...