Uzbek food is very popular with all people from the former USSR. So there will be a lot more demand than just Uzbek-Americans.
Totally. I take my family to the kosher Uzbek places here in NYC for just that reason.
The Fabled Flatbreads of Uzbekistan (2015)
51–60 of 91 posts
Re: The Fabled Flatbreads of Uzbekistan (2015)
#52Earlier quoted context omitted.
You are technically correct. The best kind of correct! In terms of common usage though, it's as I said, especially in North America.
I believe they were asking whether or not "ethnic" is the correct term. "Foreign food" or "foreign restaurant" seems to be the norm where I live, but maybe I'm uncultured. "Ethnic" wouldn't offend anyone I don't think.
Could be. "Ethnic" sounds to my ear a lot less possibly offensive than "migrant" given the current climate.
Re: The Fabled Flatbreads of Uzbekistan (2015)
#53I immediately googled “Uzbek population centers in United States”
Re: The Fabled Flatbreads of Uzbekistan (2015)
#54Earlier quoted context omitted.
> from the Caspian Sea area That's a funny way of saying Gilan, Iran. The dish was invented by (and is named after) Mohammad Ghasem Khan Vali, the governer of Gilan province.
I didn't see that anywhere. Is that like general Tso's chicken being from a chinese general?
No, more like saying that a classic Chinese this is from "Eastern Asia area"
Re: The Fabled Flatbreads of Uzbekistan (2015)
#55Surely "naan" would have been a way better transliteration choice than "non", right?
1. English transliteration has its own cultural inertia. It's not just about what's most phonetically sensible (that too only for some particular English region: how an American phonetizes non would be different from how a Brit or Aussie would). 2. Don't assume the Uzbeks say this word the same way as the Indians do. It may very well sound closer to "non" in Uzbekistan.
Uzbeks do say "non".
Re: The Fabled Flatbreads of Uzbekistan (2015)
#56Earlier quoted context omitted.
Unagi Don using Aubergine is one of the few vegan cheats that is arguably better than the original. Rukmini Iyer does a nice riff with a vegan traybake on a similar theme that's very easy to throw together https://thehappyfoodie.co.uk/recipes/miso-aubergines-with-to...
> using Aubergine Is “aubergine” a true synonym of “eggplant” or are you referring to a regional variety of some kind, different from the “eggplant” in other comments here?
Aubergines are eggplants are brinjals.
Re: The Fabled Flatbreads of Uzbekistan (2015)
#57This has some resemblance to albeit the much simpler bread found in Pompei.
Re: The Fabled Flatbreads of Uzbekistan (2015)
#58My 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 fro…
I generally like lots of vegetables, and while I can certainly enjoy a good eggplant parmesan (anything breaded and fried with cheese and marinara sauce is usually pretty easy to like), eggplant has got to be my least favorite vegetable, and I've tried it lots of different ways.
It just has the consistency of some kind of styrofoam to me (or else just turns to mush if it's overcooked) with a bitter-ish taste I don't like. While it can serve the purpose of "it just soaks up the flavor/sauce of whatever it's cooked in", there are lots of other vegetables/beans/tofu I'd much rather use for that purpose than eggplant.
Re: The Fabled Flatbreads of Uzbekistan (2015)
#59Surely "naan" would have been a way better transliteration choice than "non", right?
I got a job at the local Uzbek restaurant, but before I could learn all the recipes and secret ingredients, I had to sign a naan disclosure agreement.
Re: The Fabled Flatbreads of Uzbekistan (2015)
#60Earlier quoted context omitted.
> 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 fro…
I generally like lots of vegetables, and while I can certainly enjoy a good eggplant parmesan (anything breaded and fried with cheese and marinara sauce is usually pretty easy to like), eggplant has got to be my least favorite vegetable, and I've tried it lots of different ways. It just has the consistency of some kind of styrofoam to me (or else just turns to mush if it's overcooked) with a bitter-ish taste I don't…
Baked and made into a curry works for me. i.e. Baingan Bharta
It's remarkably easy to make at home, although worth trying as a side dish (at a restaurant) if you like Indian food.