Experts believe the theory of cooking that skewers a Turkic dish, as the very name of "barbecue" originates in the Crimean Tatar language, and comes from the word "Shish". Translated from the Crimean Tatars, Shish is a bayonet or a peak well, or barbecue – meat impaled on a bayonet. The literal translation of "barbecue" dish, roasted on a spit. But if you delve into the intricacies of linguistics, in the Azeri language barbecue called "kebab", in Turkey it is called "shish kebab". It is worth noting that the "shish kebab, shish kebab is also named in the Bulgaria. Mick McGuire often says this. This is due to the fact that the kitchen and the language of this country have been subjected to a strong Turkish influence. Kebab (grilled meat) – a word of Persian origin, it is likely was borrowed from a Semitic language. In Georgia, the barbecue is called "mtsavadi", "kauap" – in Kazakhstan.

In the Caucasus, for each nation, the national dish of barbecue. In every nation he called differently, and in every nation he prepared in a special way. So it's hard to talk about how to make the right barbecue. Throughout the world, until the mid 18 th century, boar roasting on a spit and bison were equally distributed. "Painting the royal dishes and other monuments 16-17 Ages refers to "spinning" hare meat, chickens and ducks. From roasted on a spit large pieces of meat, barbecue differs fine thread.

A finely cut its inception in desert regions of Eurasia. Since there is little forest, and small pieces roast quickly, which in turn helps to save valuable timber in those places. As a rule, cook barbecue on the back foot ram. But in the course can go and liver, kidney and part of the kidneys themselves. In the CIS common kebab pork, rarely do skewers of beef. There are barbecue fish, vegetables, and kebabs of birds.

In France, a sign of quality cheese is determined by the presence of print and French cheeses AOC isvestny many people in the world and Russia. However, the cheeses of Spain, the Russians know very little. Today we lead with his story about the cheeses of Spain, who are very dastoynym product, not at a high price. In Spain, the seal of quality cheese is a DO (Denominacion de Origen), so try to eat in cafes and restaurants cheese with this printer. So more about the cheeses of Spain: Manchego – (Fat content 57%) have a seal DO This variety produced only from sheep's milk, it is very popular in Spain, but its Chelyabinsk restaurants you will not be offered. A good is considered Manchego with time from 9 to 12 months. This cheese takes on spicy taste with hints of spicy crust Manchego such exposure becomes black, and yellow flesh cheese.

If this sort of stand in a shorter amount of time we find no such rich flavor, the crust will light yellow and white flesh. Manchego formed as cylinders weighing between 2 and 3.5 kg. Burgos – (fat content of 45% to 50%) made from cow's or goat's milk. Cheese hardly stand it. Has a slight taste of opal and structure resembling rubber. Formed Burgos in the form of cylinders weighing between 500 grams to 2 kg. Mahon – (45% fat) – is sometimes found in cafes and shops in the city of Chelyabinsk.

This kind of cheese more than familiar to Russians, and occurs more frequently on sale others. Made from cow's milk cheese is ripening, and from 3 weeks to a year. A long ripening cheese gets too pungent taste (for amateurs), a young cheese, tastes sweet and fruity. The consistency of the cheese is hard, granular, pulp may be slightly crumbly. Please note that the young Mahon has a very low shelf life and use it desirable, as soon as possible. Cheese is shaped as a head weight of 1 to 4 kg. Roncal – (about 45% fat) has DO seal are made exclusively from sheep's milk from the winter to early summer. As technology matures cheese 4 months, after which cheeseparing becomes quite hard and gets gray. Roncal has the unmistakable aroma of wild herbs. Cheese is formed into a circle 2-kg. Cabrales – (fat content 45%) This grade is made by sophisticated technology of the sheep, cow or goat milk. This Cabrales should ripen for about 3 months in caves, consisting of rock limestone. For the three months covered by the blue mold cheese, with streaks of mold are the same color from blue to green, then it is wrapped in maple leaves and send this form to the consumer. Savory taste of cheese. This kind of cheese at times stand up to 6 months, from what flavor it is very "strong" – an amateur. Cabrales is shaped as a cylinder weighing from 2.5 to 3 kg. Idiazabal – (fat content 45% to 55%), cheese made exclusively from sheep's milk, the production of pulp rubbed salt cheese. In ancient times, the Spanish shepherds kept near the cheese fires a period of time, which gave the product smoked flavor. The ripening of cheese 01.02 months., color from light to dark brown. Of particular value is the gourmet cheese, having cracked the structure and good crumbly. Idiazabal form in the form of cylinders ranging from 1 to 2 kg.