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The Fabled Flatbreads of Uzbekistan (2015)

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Re: The Fabled Flatbreads of Uzbekistan (2015)

#21

Post by RajT88 »

knome wrote: post #19
RajT88 wrote: post #12

Earlier quoted context omitted.

Migrant is actually the wrong word entirely, I think. Migrants move around to follow the work. (Think more like "Nomad") Immigrants resettle in new places. I'm reading more about it, and probably these restaurants survive based on a combination of: - Family run, keeping labor low (labor always number 1 cost) - Central Asian and Muslim customers (much more than just Uzbeks) - Setting up in low-rent locations like stri…

>Migrant is actually the wrong word entirely, I think. immigrant, im- (variant of in-) ; migrant into your country emigrant, ex- ; migrant out of your country both are still migrants. there is no specific cause for migration required to be an migrant. you just need to move somewhere new to live.

You are technically correct. The best kind of correct!

In terms of common usage though, it's as I said, especially in North America.

Re: The Fabled Flatbreads of Uzbekistan (2015)

#22

Post by zer00eyz »

comrade1234 wrote: post #7

My wife and I started something during Covid where we'd pick a random city in the world (there are websites that do this for you), look at the region's popular/common dishes and pick one to cook for the weekend. Most recent was Mirza Ghasemi: A smoked eggplant dish cooked with garlic, tomatoes, and eggs, from the Caspian Sea area. We would also sometimes make flatbreads from the area but man is it messy to do in your…

I wonder how close that dish is to the Indian one Baingan Bharta (it lacks eggs).

Re: The Fabled Flatbreads of Uzbekistan (2015)

#23

Post by comrade1234 »

zer00eyz wrote: post #22
comrade1234 wrote: post #7

My wife and I started something during Covid where we'd pick a random city in the world (there are websites that do this for you), look at the region's popular/common dishes and pick one to cook for the weekend. Most recent was Mirza Ghasemi: A smoked eggplant dish cooked with garlic, tomatoes, and eggs, from the Caspian Sea area. We would also sometimes make flatbreads from the area but man is it messy to do in your…

I wonder how close that dish is to the Indian one Baingan Bharta (it lacks eggs).

It's similar but the egg almost makes it like custard and the spice is only turmeric and some red pepper and garlic. It's more subtle.

Re: The Fabled Flatbreads of Uzbekistan (2015)

#25

Post by hydrogen7800 »

FpUser wrote: post #6

I spent about a year of my life in Uzbekistan. Food there is pure heaven

I know someone who spent ~ a year in rural Kyrgyzstan, and found the food to be very meat-based, with little variety. Maybe different in the cities, since they enjoyed the trips to Bishkek, and possibly Tashkent, somewhat more.

Re: The Fabled Flatbreads of Uzbekistan (2015)

#26

Post by oa335 »

RajT88 wrote: post #3

My wife and I own a restaurant. It's a tough business. I feel like there must be more interest among native-born Americans in foreign food these days, based on the fact there's 3 Uzbek restaurants within a couple of neighboring cities (which are maybe 200k people total). There's apparently only ~2000 Uzbek-Americans in all of northern IL! And mostly concentrated over an hour's drive away from where these restaurants…

"There's apparently only ~2000 Uzbek-Americans in all of northern IL"

where did you get this number? does that include chicago, because i live in Chicago area ... seems low.

Re: The Fabled Flatbreads of Uzbekistan (2015)

#28

Post by RajT88 »

oa335 wrote: post #26
RajT88 wrote: post #3

My wife and I own a restaurant. It's a tough business. I feel like there must be more interest among native-born Americans in foreign food these days, based on the fact there's 3 Uzbek restaurants within a couple of neighboring cities (which are maybe 200k people total). There's apparently only ~2000 Uzbek-Americans in all of northern IL! And mostly concentrated over an hour's drive away from where these restaurants…

"There's apparently only ~2000 Uzbek-Americans in all of northern IL" where did you get this number? does that include chicago, because i live in Chicago area ... seems low.

https://www.neilsberg.com/insights/lists/uzbek-population-in...

Figuring some fudge factor too. It could be low - it's hard to find numbers for nationality counts for central Asians broken down by state.

Re: The Fabled Flatbreads of Uzbekistan (2015)

#29

Post by sakopov »

comrade1234 wrote: post #7

My wife and I started something during Covid where we'd pick a random city in the world (there are websites that do this for you), look at the region's popular/common dishes and pick one to cook for the weekend. Most recent was Mirza Ghasemi: A smoked eggplant dish cooked with garlic, tomatoes, and eggs, from the Caspian Sea area. We would also sometimes make flatbreads from the area but man is it messy to do in your…

> Mirza Ghasemi: A smoked eggplant dish cooked with garlic, tomatoes, and eggs, from the Caspian Sea area.

Eggplant is one of those incredible veggies that seemingly not a lot of people know what to do with. You can bake it on a grill or your cooktop stove to give it that amazing smokey taste. I often eat it as-is without adding anything else but pairing with eggs takes it to the next level. There is another dish from that same general region called Ajapsandali which is probably one of the tastiest breakfast meals you'll ever eat if you like eggplant.

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