shawarma_prince
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Posts posted by shawarma_prince
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14 hours ago, FeChef said:
Why are people upset that horses are being raised for slaughter? Its no different then bulls. In my opinion, its worse then Horses being raised for racing, and when they cant win races anymore they get "put down" That said, i have never knowingly ate Horse meat, but i wouldnt be opposed to it either.
No problem with it. Just seems like a lean , flavorless meat. I could be wrong and it could be delicious.
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On 4/19/2020 at 9:07 PM, liuzhou said:
Why not? In fact it is delicious. Donkey is even better.
Seems very lean.
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On 4/17/2020 at 6:44 PM, Hassouni said:
Horse meat is clearly a Central Asian nomadic thing. The various dairy products I have no idea. I'm sure it's ubiquitous in all dairy-eating societies. Kaymak is the same as sarshir in Iran, 'ashta/geimar in the Arab World, and even clotted cream in England. Ayran is the same as doogh, tan, shineena, and whatever the Georgians call it.
Can't imagine horse meat taste good though. There also seems to be a myth that churros are Chinese too. Fried dough is pretty universal.
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2 hours ago, Hassouni said:
Yes. Look at modern Kazakh, Kyrgyz, or Mongolian food. Lots of horse meat, lots of dairy. Before the Turkic expansion, Central Asia was not especially nomadic.
Do you think those specific dairy products such as kayak, Kurt, and aryan are turkic in origin or are they the result Scythians and/or the sedentary Iranian population? What about things such as horse meat and the practice of eating raw meat? Sorry to bother you. Food history is just so interesting.
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On 4/15/2020 at 11:33 PM, Hassouni said:
Central Asia was under Persian suzerainty if not direct rule and settlement (and pervasive cultural and linguistic influence) since the time of Cyrus until roughly the Kara-Khanids in the late 10th/early 11th century. It's arguable that the dominant culture, if not language of sedentary Central Asia today is still Persian.
All this is to say I suspect the food of all the random Eastern Iranian ethnicities was pretty damn close to what the people there are eating today, maybe with a bit less East Asian influence (I've often said Uzbek food is mostly Persian with a bit of Chinese and Turkic thrown in) - hell look at modern Eastern Iranian Afghans/Pashtuns - their own food is basically "mostly Persian with Indian influences"
Gotcha. I was wondering what steppe nomad food was like. I would imagine horse meat and bread and such.
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On 4/10/2020 at 1:16 PM, Hassouni said:
Some corrections for you. Remember demographically and culturally Central Asia was Persian before the Turks showed up in the last 1000 years.
I don't think it was Persian for that long but rather it was home to a bunch of Iranian speaking peoples (Parthians, Khwarezmians, Sogdianans, Bactrians, Khotanese Sakas, Massgetae, Scythians). Wonder what the food of the latter two groups was like (or would have been if they still existed).
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Also it would make sense plot is Tajik and not "Uzbek" given Samarkand and Bukhara have mostly Tajik populations.
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My favorite polish dish is lazanki. I've heard good things bout Karczma in Greenpoint, Brooklyn. Maybe will check it out once this pandemic is over.
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On 4/10/2020 at 1:18 PM, Hassouni said:
Only the word is. Yogurt has been a thing from the Middle East and Caucasus through South Asia long before the Turks showed up...hence the words for yogurt in Arabic, Persian, Georgian, Armenian, and Indic languages being indigenous.
That makes sense. Even kaymak has an arabic version in ashta. Also regarding shishbarak/aushak almost every culture has dumplings so it seems silly that Persians or Afghans couldn't invent them on their own.
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Sorry if I spread some misinformation. Guess I read a really biased website.
Some other laughable claims were
steak tartare-kibbeh neyeh-Mongolian as opposed to universal
sauerkraut-Mongolian as opposed to ancient Roman
Chopped meat and thus hamburgers-Mongolian as opposed to German/americanshaved ice- Chinese as opposed to Roman/universalpickling-CHinese as opposed to universalBacon-chinese as opposed to many European cultures as well -
Heck even yogurt is Central Asian Turkish.
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American-
Pizza-Chinese
Pasta-Chinese
Hamburger-Mongol
BBQ-African American mainly, wouldn't exist otherwise
Fried chicken-African American
Mac and Cheese -African American
Pecan Pie-African American
Tex-Mex/Mexican-Afro-Latino
Middle Eastern-
Kebab-Central Asian TUrkic
Kaymak-Central Asian Turkic
Baklava-Central Asian Turkic
shishbarak-Central Asian turkic
South Asian-
Biryani/Plov-Central Asian TUrkic (even rice in Asia is due to Chinese migration to India)
Samosa/Sambusa-Central Asian Turkic
aushak-central asian turkic
naan-central asian turkic
Kerela Mutton/Pork Fry-Malaysian/SE Asian
How do people get the origins so wrong?
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On 5/24/2004 at 2:59 PM, John Whiting said:
Both are from the West Country. Devon cream is a particularly rich concentrated variety of clotted cream; Cornish cream is somewhat rougher. Both involve a slow and gentle heat treatment, which gradually reaches the scalding point. The original purpose was to extend its usable life when refrigeration was not so readily available. It closely resembes Near Eastern Kaymak and may have been introduced by Phoenician traders two thousand years ago (according to Alan Davidson).
But Kaymak is central avian in origin. how could Phoenicians have introduced it?
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What's the origin of Kaymak/rabri? Is rabbi similar to malai or dilute ki chaat>
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There's very little Turkic influence in Mughalai cuisine other than the Mughal emperors being Turkish. The majority of cooks/soldiers/artists were Persian, Afghan or Indian.
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Biryani was invented during the Mughal period but who invented the dish?
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Anybody every tried gosht e fil?
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Who invented Shawarma? Anatolian Turks?
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Does anybody have a recipe for eggplant mirth(sp?)?
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Is baklava originally Assyrian?
I love baklava in all varieties. Pistachio, walnut even chocolate.
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And what about aushak (afghan ravioli)>
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Anybody else have anything to add to this topic?
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I have no idea if it is a whole class.
My Persian friends definitely insist that shish barak is Persian.
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My favorite cheese is Cracker Barrel.
Just kidding.
Anything from Jasper Hill is good.-
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Is most American/European/Indian/Middle Eastern food really African/East Asian?
in Food Traditions & Culture
Posted · Edited by shawarma_prince (log)
https://en.wikipedia.org/wiki/Kashk
So if kashak is Persian in addition to joshpara and aushak then Persian cuisine is very underrated.
https://en.wikipedia.org/wiki/Kesme#Reshteh
I would imagine kemse is derived from Middle Eastern rishta pasta,