Beef Tenderloin with beer and coffee

Modern gastronomy is in many ways based on science and one of the applications that you meet in there is unconventional combination of products of different origins and type. This considers looking at the ingredients throught the organic chemistry, deconstructing them and studying their hydrocarbon components. To cut it short, if two different ingredients, like coffee and beef consists of enough number of similar aromatic admixtures and components, then these two products will suit to each other. Scientists think that if more than 20-22 admixtures are similar, then they are good to each other, like beer, coffee and the beef have 26 organic admixtures in common, which encourages trying and cooking this meal. I know some of you may think how beer and coffee can compliment beef, but remember that as this recipe is part of this culinary guide and as I was given this right to publish it, it means producers of this website have tried and liked it. So, let's respect the authors and the modern culinary. To the group of readers which will tell that their grandmas cooked this exact meal long time ago, I'm replying that apparently their grandmas were super cooks and that they were ahead of their time.

Polenta and mushroom salad

I love cornmeal and I love corn, but I hate monotony. Maize is the second largest yield in the world. Approximately 823 million tons are harvested annually. There are mostly three types of corn spread in the world – yellow, white and blue. Blue and yellow corn is rare in Georgia, but we do have white corn. There are many ways of grinding it, however, we only have coarse ground “Gherghili” and cornmeal in Georgia. The texture of Polenta, “Ghomi” of Italians, is rather lighter and pleasant, as it is equally milled. Sadly Georgians do no pay much attention to it.