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Everything posted by shawarma_prince

  1. Does anyone know of some good mid priced chocolate I can buy on Amazon for a friends birthday?
  2. I've always been curious about the origin of this sweet too. There's vague references to it being Central Asian on wikipedia but that doesn't seem likely to me. ˇhe Oxford Companion to Sugar and Sweet gives the best explanation: it is the melding of Southern European and Moorish(Arab/Berber) traditions. Either way it is delicious.
  3. Is there any god turron to be had from amazon? I truly love this stuff.
  4. These look delicious. Any good places in the Boston area to buy these? Also Scott Perry has written a lot about the origins of baklava.
  5. It seems like a lot of sweets use filo. if the theories are that it is not ancient what were deserts in this area like before? Pudding ish?
  6. Mughals were technically Turks but I imagine they used a lot of Persian chefs in their kitchen. I think Paulo would have been what the armies ate no?
  7. There's a similar Spanish dish apparently. https://www.tasteatlas.com/huevos-a-la-flamenca
  8. That makes sense. Unfortunatley that's the only source most of the time. For example I still can't figure out if file dough is Turkish or greek and wikipedia is no help.
  9. https://books.google.de/books?id=RL6LAwAAQBAJ&lpg=PA434&dq=joshpara&pg=PA434#v=onepage&q=joshpara&f=false It seems like the oxford companion to food agrees with a persian origin for joshpara(not sure if it had central asian or chinese influence). But manti is def turkish. so not sure how something can be invented by two cultures in the same region of the world and be considered seperate. I also read that steak tartare/hamburgers are from Mongol warriors and ice cream and bacon is also CHinese.
  10. As far west As Central Europe (pierogi) or Western Europe (knodel?) tbh then.
  11. But American BBQ is African American in origin though even if somewhat similar things exist in other areas? It seems like Caucasians have appropriated a lot of foods.MJsut pointing that out.
  12. Well American BBQ is cooking slow over low heat which is different than grilling in most part of the world (quickly over high heat).
  13. To me BBQ always seemed like a cooking method of Native Americans and African Americans. The techniques, ingredients are all decidedly non-European. Do you guys think European descended Americans even BBQed before the 1960s or such? Is this a form of a food appropriation?
  14. I'm thinking about getting into BBQ. Any good equipment, meats and sauces to start with? Thanks.
  15. Are samosas, naans and pilaf/plof/polo also Persian in origin? or Turkish? I also contacted a prominent Iranian food expert who said joshpara was invented by Persian in preislamic times and Turkish/Armenian manti (and even Nepali momo) are derivative of that. Is that plausible? Obviously the momo part is not but the manti part?
  16. There's noodles in falodeh shirazi too. Its kind of hard to believe that Persians independently invented noodles (reshteh) and dumplings(joshpara/aushak) but that's pretty cool.
  17. This stuff is super expensive. Is it worth it? Also is coffee native to Yemen or Ethiopia or both?
  18. I've never had mezcal. WHat's the flavor like?
  19. I figured it always had something to do with Scots-Irish migration to Colonial Virginia but I've heard people questioning this because Jack Daniels learned to distill from a slave even though Jack Daniels is not bourbon imo.
  20. Is there anything better than Founders KBS or CBS? Those are two amazing beers.
  21. You have ancestry from directly west of Iran. I have ancestry from directly east of Iran. I can see how Persian food is not that well regarded or know about by people not from this part of the world. Even among people in the know Turkish food (and to some degree Arabic) is considered better. That's debatable but Persian food is definitely more influential. It might also be because certain things are falsely given a Arabic or Turkish origin and the Greek, Assyrian/Armenian (baklava-https://libanaissweets.com/about-us/the-history-of-baklava/), Caucasian (pide ie khachapuri) and Persian contribution to those cuisines is not considered. If joshpara and aushak are actually Persian then manti is probably just a derivation of that. Even the Arabic contribution to Turkish food is downplayed (lahmacun,falafelm hummus, kenefe, baba ganoush, style of rice etc).
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