There are lots of excellent Youtube videos on the legendary breads of Uzbekistan - https://www.youtube.com/results?search_query=uzbekistan+brea...
Some of the Tandir/Tandoor ovens are large enough to be a walk-in!
The Fabled Flatbreads of Uzbekistan (2015)
71–80 of 91 posts
Re: The Fabled Flatbreads of Uzbekistan (2015)
#72Earlier 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…
I have the same experience with eggplant. I wonder if this is one of those tiny taste differences that is some sort of genetic/epigenetic in origin (not quite supertaster but atypical) since there’s several different experiences expressed here about eggplant. For instance, cantaloupe always tastes a bit rotten to me - even when tasting the same fresh cut fruit with friends and family it is pleasant for them and not for me.
Re: The Fabled Flatbreads of Uzbekistan (2015)
#73its pretty rare to see Uzbekistan on global news and even HN frontpage.. i have been there in May, its pretty wonderful. Although English isn't spoken in many places, I had a great impression of the food. I actually went there for the Soviet architecture at first, but the local atmosphere of daily life was also unforgettable. I randomly picked restaurants a few times, and both the meat and the bread (non/naan) were delicious
its very safe and the prices are cheap. The only downside is that public toilets are scarce and they all charge a fee, which is really hard to deal with as a Chinese person. I was shocked that the price of using a restroom often exceeded the price of a loaf of naan
also this reminds me to refresh my personal blog domain and keep writing blogs.. because i have no where to post travel blogs like this for now.
Re: The Fabled Flatbreads of Uzbekistan (2015)
#74Okay, how can I get a sampler pack of all those breads delivered here in the States?
Re: The Fabled Flatbreads of Uzbekistan (2015)
#75Earlier 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?
Eggplant is called aubergine in UK and Ireland. Full true synonym.
Re: The Fabled Flatbreads of Uzbekistan (2015)
#76Earlier quoted context omitted.
> Mirza Ghasemi: A smoked eggplant dish cooked with garlic, tomatoes, and eggs, from the Caspian Sea area. That sounds good. Makes me think of hunkar begendi.
everything's stew. everything's a variation of the 4 easiest ingredients for humans to cultivate plus one or two local or regional specials garlic/onions: aliums that thrive in most climates rice: grass that can be drowned (to fuck off pests) eggs: per day, one chicken produces enough binding enzymes to thicken and modify a meal for 5-8 people veg/seed oils: cooking, flavor, etc and since that's in the caspian sea ar…
stew is also - the most forgiving dish regarding meats.. bad cut? Just stew it more.. this can go so far- that soldiers who where starving where used to cooking down the leather of boots and tournisters..
Re: The Fabled Flatbreads of Uzbekistan (2015)
#77My 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…
I guess if you're a migrant, an ethnic restaurant (is that term politically correct?) is one of the most obvious businesses you can start. The Thai government used to sponsor (not sure if they still do) Thai diaspora who want to open a restaurant in a foreign country, it was their way to market the country and attract tourists.
The moment you ask yourself that- you are already poisoned. Because walking around on eggshells, makes you hate those who force you to be over considerate in time. Which results in buildup and release of tension.. just be yourself- and be kind intrinsicly..
Re: The Fabled Flatbreads of Uzbekistan (2015)
#782700 bc.. the world was already old in the olden times.. i wish we had a "heroes" journey book- where every text is a link to its inspirations, going all the way back..
Re: The Fabled Flatbreads of Uzbekistan (2015)
#79Earlier 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 never liked eggplant as a kid, but my Chinese in-laws make some amazing eggplant dishes. My favourite is one where they cut it into inch thick slices, then slice the slice about 3/4 of the way through and stuff it with a seasoned pork mince, dust it with flour and deep fry until golden.
Super good. I also love the Chinese bbq eggplant and ofc the classic ‘three delicacies from the ground’ (地三鲜）
Re: The Fabled Flatbreads of Uzbekistan (2015)
#80I went to an Uzbek restaurant in SF a couple weeks ago called Sofiya. Highly recommend. Food was so good that I want to visit the country now and probably will within the next year.
Thanks, will try!