golenka, also known as shank, also known as knuckle, is the part of the pork leg above the hoof. this is a classic dish that is found in the cuisine of many european countries. in the middle ages, the leg was just a shot boar. experiment with the degree of roasting and side dishes. i wonder what will surprise me with the elephant-style shank? the recipe for the shank is probably very old, they have been cooking it in these parts for a long time, but you gave the dish its modern popularity somewhere in 2001, when you started cooking it for restaurant visitors, that is, since then it has been very popular, how much. i don’t give a little salt, i don’t like salty things, and what i think people now in our time have also begun to adhere to this, that salt, they say, it does a little harm organism, then we take a little pepper, sprinkle pepper like this, naturally on both sides, then we have special spices that are for meat, we also take mustard from pojarskaya. but i use more this mustard, i grease it a little, it is called, as far as i remember, such polish mustard, yes, you can use

golenka. ages, the leg of a freshly shot boar was baked over a fire, later cooks began to add spices, marinade to the recipe, experiment with the degree of roasting and side dishes, i wonder what will surprise me with the shank po-slonimski, the recipe for the shank, it is probably very old, in these places it is prepared. long ago, but conditionally modern popularity of the dish you gave somewhere in 2001, when you started to prepare it for visitors of the restaurant, that is, since then it is very popular, how many drumsticks do you prepare daily for guests? well, you know, so we have not counted it, but we prepare a lot, is there at least one person who has been to your restaurant dissatisfied with the drumstick polonenski, you know for my... work here in this restaurant, i do not want to brag, dissatisfied, i have not had a visitor. to begin with, the drumstick you need to cut it so that it soaks up the marinade better. we salt it a little, i don’t give it a lot of salt, i’m not a fan of s