Taste of Russia
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Life at a Russian spa: Stinky water, mud wraps, and fried rat - Taste of Russia Ep.13
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A Caucasian adventure: Grilled sheep’s liver & local cheese in mountain paradise - Taste of Russia Ep.14
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Patriot: Playing soldier and making appetisers for ‘real men’ - Taste of Russia Ep.15
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Is this a yolk? Ostrich omelettes & peculiar pastries - Taste of Russia Ep. 16
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St. Pete from above & below: A gastronomic odyssey through Russia’s literary haunts - Taste of Russia Ep. 17
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It’s Fish Day: Preparing native Russian fish on the shore of Lake Ladoga - Taste of Russia Ep. 18
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Survival Skills and Mushroom Saute Russian style - Taste of Russia Ep. 19
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Farm life ain’t for everyone - Taste of Russia Ep. 20
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Russia’s Dagestan: From khinkal in the Caucasus Mountains to fish from the Caspian Sea - Taste of Russia Ep. 21
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Flat blades & flatbread in Kabachi: The town that armed the ancient world - Taste of Russia Ep. 22
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A Hot Orange Bath for Donald Duck - Taste of Russia Ep. 23
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Arctic Challenge: Reindeer Fillets in Mushroom Sauce vs Vinaigrette Salad with Herring - Taste of Russia Ep. 24
Is this a yolk? Ostrich omelettes & peculiar pastries - Taste of Russia Ep. 16
Oscar and Glen’s culinary adventure takes an exotic twist, when they visit an ostrich farm in the heart of Russia.
Ostriches have been raised for food since the beginning of the 19th century, and made their debut in Russia in 1892, when a Russian Baron imported them for his nature preserve. Usually known as residents of Africa, the world’s largest bird has adapted surprisingly well to the cold-climes of the north.
The gastronauts get cracking by cracking a giant ostrich egg for an omelette. This proves harder than one might think, as they each weigh more than 1.5 kilos and contain the equivalent of 30 chicken eggs. The whole process seems to leave Glen a little squeamish.
While the omelette is cooking, Glen and Oscar take the opportunity to check out the farm’s incubator, and even peer through an illuminated egg to see if they can catch a glimpse of the budding life within.
Finally, the pair learns how to make a classic Russia pastry, pirogi, but again with a twist – instead of using ground beef, these buns are filled with ostrich meat. Oscar is thrilled with the result, but Glen doesn’t look so sure.
The question is: will he be able to muster the courage to ride an ostrich with butterflies in his stomach?