Delicious dishes are, by definition, expensive, rare and sophisticated, that is, not available to everyone. In times of total shortage, they included products that today are no longer something special, they lie on the shelves of supermarkets, without attracting increased attention from buyers. Just think, red caviar, sprats or pineapples! Everyone can buy them now, and relatively inexpensively. The concept of what is considered a delicacy in Russia has changed dramatically in recent years.
To accustom our fellow citizens, even the very rich, to the idea that the main thing in a product is its price has proved to be a difficult task. One of the most expensive dishes in the world is considered to be a fresh monkey brain, and the animal must be fed alive, and its killing with the help of a golden hammer is performed in front of the eaters, sometimes with their participation. Such a disgusting ritual did not find a response even among those in our country who could pay it. Rat or tiger meat also does not belong to what is considered a delicacy in Russia. We don’t eat this, and it’s good. Not everything foreign to Russians is to their liking.
More acceptable dishes are prepared from products characteristic of domestic cuisine. True, they are made with some refinements. So, popular foie gras pastes are made from the liver of geese, which at the time of their slaughter can not be called healthy. A special regime, with the observance of which fattening is performed, or rather, overfeeding of these birds, leads to disease of their liver. The result is a very delicate product, the flavoring shades of which are characteristic of foie gras. From what is considered a delicacy in Russia, these pastes most clearly represent French cuisine.
There is also a special ham called jamon. It is made in Spain. It is prepared not from any pork, but from a special one. Animals should be fed exclusively on acorns, which guarantees the absence of any biological products in the meat that artificially stimulate growth. The process of salting and drying is long and requires high qualifications. Jamon is not subjected to heat treatment; it can be considered a meat analogue of our roach. It is cut into very thin slices, and not for reasons of economy, just the product is quite solid. It is expensive not only because it is considered a delicacy in Russia. Its production is quite expensive. Drying takes from one to three years, and the higher the price, the longer the exposure. In addition, the nutritional value of jamon is quite large, but there is no "bad" cholesterol in it.
Delicacy in Russia, as in almost all countries, is fried game. These are birds (woodcocks, partridges, pheasants, wild ducks and geese), and artiodactyls. The taste of meat of animals that have grown in the wild, may seem unusual, but it has its fans. In addition, the game is well absorbed, it is not so greasy, it is served with all the traditional rituals, which increases the attractiveness of the dish, especially in hunting restaurants with an entourage setting.
Among all that is considered a delicacy in Russia, a special place is occupied by domestic seafood (scallop, sturgeon caviar, octopus, crabs, oysters), and imported (lobsters, lobsters and some types of giant shrimps). Particular attention should be paid to the fact that oysters should be served only live, so their delivery by air is a common thing. Of course, transportation costs are part of, and considerable, the cost of the served dish. The same applies to lobsters sourced from southern countries. At the high price of the initial products, the qualification of the cook is also important, which lovers of gourmet dishes also have to pay, but this does not frighten real gourmets.