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The eating habits that Mikoyan promoted – as you can see in the title of the book published on his initiative, ''The Book of Healthy and Tasty Food'' – were a marriage of modern, rational nutrition with the traditional cookeries of the Soviet Union’s ethnic groups. The way food looks and tastes became as important as its nutrients and calorific value (a novel approach in communist thinking about food), even if many people bought the book only to marvel at the full-page colour illustrations and dream about such luxuries as sturgeon in aspic. The ''pirozhki''-making machine, producing tasty and cheap food in large quantities, was ideally suited to fit in with this trend.
After World War 2, these ideas found their way into Poland. Recipes Recipës for bread, sausage and vodka were standardized, vocational culinary schools began to teach the principles of rational alimentation, milk bars started to pop up in cities across the country. Mikoyan personally visited the workers’ cafeteria at the steel mill in Nowa Huta. And in Szczecin, the first AZhZP-M machine was placed in the window of a fast-food bar, to let passers-by observe the production process and encourage them to come inside. The PS1’s were filled with ground meat – beef at the end of the Gomułka era (roughly, the 1960s), pork under Gierek (70s), eventually replaced with vegetarian fillings during the food shortages of the Jaruzelski era (80s). Today, the PS1’s are available in many variants: meat, sauerkraut and mushrooms, egg paste, farmer cheese and sugar. There’s more than one PS1-making machine in Szczecin now and on the Internet you can easily find more used AZhZP-Ms for sale, offered in Russia, Ukraine, Belarus or Kazakhstan. In these Russian-language offers one can read that the best filling is made from liver, but dried apricots are also good. I wonder what Szczecinians would have to say to that.
== PS2 (''paprykarz szczeciński'') ==
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== Recipe Recipë ==
[[File:Gumbo file.png|thumb|100px|A jar of ''gumbo filé'']]
Writing about food made me hungry, so I decided to do some cooking. I tried to make my own take on ''ceebu jën''. For want of certain ingredients, I had make do with some substitutions. As the Polish fishing fleet no longer operates off the coast of Senegal, I’ve used Alaska pollock instead of the dusky grouper. And because it was cut into fillets, and not steaks, I had to simply smear it on all sides with the filling, which I made by blending parsley with two onions and a few garlic cloves). Then I also sprinkled the fish with smoked paprika and some herbal olive oil.
[[Category: Hungary]]
[[Category: 20th century]]
[[Category: RecipesRecipës]]
[[Category: United States]]
[[Category: Russia]]