Sandra was kind enough to let me adjust slowly with a first night pizza in the Zhetti Kazyna restaurant. The restaurant is quite acceptable for most day to day eating and like most people we would eat there more often if the prices were not so high and if it was less Italian. One of the interesting features of a lot of Italian food is that it can be prepared quite quickly, so going out for pasta, is not so much a convenience as an inconvenience. It is as easy and far cheaper to make it at home. So pizza is about the only thing I eat from that menu, and that is when I am too lazy to make my own dough.
However it is not possible to easily make draft beer so that is a definite attraction of the clubhouse, except it ran out just after I returned and it took over a week for it to be replenished...EFES and Bavaria, nothing exotic, so I don't know what the problem was. But I ramble, and I mustn't bite the had that occasionally feeds me!
|Sitting outside at the Clubhouse with A BOTTLE of beer. Proof positive that the draft had run dry.|
The next night we went to Gadji and had the shashlik, which I covered in the last blog. I like this restaurant because its food is good and good value, one can sit in a private room without a TV playing some fashion channel and without music, and look at a menu that does not have pizza and pasta on it.
I bought a piece of beef and a piece of pork which I vacuum packed and put in my big pot to cook sous vide at 131F (I started at 130 and then turned it up a degree)
|Beef in a vacuum bag and the water bath, this improvised technique is known in culinary circles as "The Atyrau Method"!|
The piece that I had was "cube roll". A name I was unfamiliar with so I googled it and it discovered that it is a term used in Australia and New Zealand for rib eye, quote...