Restaurateur
Saveliy Libkin

A few good fellows from Turkey.

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This time about things from Steakhouse…

Let’s begin from the toilet. In a burst of feelings the guests often walk away with the flowers. Apparently, the bunch of flowers from a toilet is romentic. I imagine very vividly how somebody presents them to a lady…

As many people feel shy to measure in the toilet, they don’t feel shy to carry off the ruler  from the men’s room, which hangs there on a chain. In 2010 year were carried off 8 rulers.

Mixer tap. Thankfully only 1 so far.

Sings. Just like in Compote, it is new trend.

Ashtrays. On the average disappears 1 piece per month.

Let’s move to Wine Room

Weights for balance. The set isn’t complete already.

Hangers

Wine, of course.

At the dining area.

Ashtrays are carried off as whole so as in parts. No more then 10 pieces for year.

Menu. Probably the fans of Peter Lindbergh.

House wine from the tables

Sure, mills peugeot. Up to 15 pieces per a year.

Romina’s sisters

Everything which is sold in the Steak Shop. Still untouched are upper shelves which you can’t reach without stepladder.

Vessels with oil

A classic: tableware and also components of coffee and tea sets.

Cast-iron frying pans.

Covers of the pillows. Only 1 precedent.

Support for toothpicks. We often order new ones.

The next story will be about Dacha.

Below you will find a few child’s photos which lead me to this kind of thoughts also.

So that to cook the dish, which according to legend was invented by Italian prostitutes, in Odessa you’ll need for 4 portions at least 400 hryvnyas. And this is only for products for one dish. If to proceed from that after a shift a bottle of wine is necessary also and so that some money will be available, then it looks like they were paid rather many…

I can’t enclose the check from the shop as there are also the products for other purposes. So, for 4 portions you’ll need at the least 600 grams of flour type 00 of Italian origin – 14 -16 hryvnyas and 14-15 yolks of domestic eggs, which cost approximately – 20-25 hryvnyas. For sauce you’ll need a jar of anchovies – approximately 50 hryvnyas and a jar of capers which also cost from 40 up to 55 hryvnas. Then a jar of tinned peeled tomatoes also from Italy, which costs 38-55 hryvynas and about 400 grams of proper fresh tomatoes like on the photo – 60 hryvnyas in winter and cheaper in summer. Then you’ll need about 200-250 grams of olive oil no worse then Monini DOP, and this is more 80-90 hryvnyas and also 300 grams of shallot – 30 hryvnyas and decent olives for 30 hryvnyas more. I don’t count spices, garlic and parsley. Altogether is about 380 – 400 hryvnyas*. So that the dish will come out in the right way also necessary hands and skill, but I offer don’t appraise in the context of the post’s subject:)

From the olives which left over after the cooking of pasta, you can cook my favorite sandwiches for breakfast. Of course if fresh butter and bread are found.

*Prices mentioned in the post are typical for the shop Delight and Besarabsky Market in Kiev and for the shop Kosmos and Noviy Market in Odessa.

The stove Viking and everything that can be placed on it.