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And sour - from fermentation during storage, implying the production of milk and other acids. From this there was a habit of a Russian person, there is food with just that taste. Well, still salty, also as a way of storage. We are a bachelor's nation.

- The most famous media cook Jamie Oliver in the world, and all other television and magazine cooks have to endure comparisons with him. So Oliver has a superior = make British cuisine tastier and useful, in particular - to influence school food. Do you have some kind of superiority, in addition to participating in the construction of new Russian cuisine? “Even Jamie and Oliver, despite the Blah Blair 250, who were allocated to him by the British government, it seems, millions of pounds, nothing could be changed in school diet.” Although in the UK, bureaucracy and corruption is much less than in Russia, but there it was not possible to move this clumsy collapse. Because culinary changes are, of course, the work of one person. Even with the help of 250 million pounds, changing taste habits is quite difficult.

In Russia, I know, also some people thought about school and military food. They even received some budgets, guarantees, opportunities in this area, but it was not possible to change the situation. I can’t think so, I think the story that is concluded, conditionally, in one pan of soup. If the ten people who ate this soup liked them, they became interested in what they read about food - this is already a lot. And to feed five thousand people with one bread is the competence of, so to speak, several more powerful structures.

- What does the editor -in -chief of the culinary magazine eat in life? What happened for breakfast, for lunch, for dinner? - The magazine is a largely reflecting of my home, our daction menu. What is being prepared there, we eat. Today, from the remnants of yesterday, they made a large vegetable lasagna. Not that we wanted lasagnu, it was dictated by a set of products in the refrigerator.

Several large sheets of dry dough inevitably pushed to climbing, we ate it.

For breakfast there was just a piece of cottage cheese. And I don’t know for dinner yet, today I am preparing in my cafe “Ragus” - I will make lamb with mint. Perhaps I will put part of it on a plate.

- He does not pull on the winter salad or on the “mimosa” salad, on the normal such a nashenskaya ghost from childhood?

You know, does not pull. I am not sentimental, including in relation to food. I do not understand people who begin to tremble parts of the body when they are trying to remember the taste of the humans of a halv with waffle, ice cream of a glass. I am absolutely indifferent to this, that's why. Food is what is happening to you here and now. And, in general, this does not pretend to be more. If now it’s good, then okay. And do not think how it will be perceived in five days. Five days later, everything will be digested, there is nothing to think.

- The last question, or rather a reproach. Zimin made a gastronomy of the object of his sincere interest in a wide range of people, that is, well done. On the other hand, Zimin is a hipster from cooking. Your recipes, like a lomography: sometimes cute, sometimes appropriate, but most often does not make the impression of something worthwhile.

-- This is the owl is completely normal: someone is a watermelon, and someone is a pork cartilage. But I do not come up with recipes. All samples that are real, they already exist. As my friend Ilya Shalev, the chef in the "stew", often says, we stand on the shoulders of the giants. People have already come up with that it is the best way and meaning of the life of the tomato .. And we can only sort these rosary in vain attempts to find all this a new application. Classic is what they always return to, and all the rest is more or less successful attempts to find some kind of modern sound in all this. And if someone does not see the standing and even real recipes for these recipes, then this is a problem of vision or depth of his sharpness in the viewer, and not mine.