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/ck/ - Food & Cooking

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11885527 No.11885527 [Reply] [Original]

I'm making plov.

Anyone else like it?

>> No.11885569

>>11885527
Does it taste less bland than it looks? Which seasonings and spices make it tasty? I see carrots, rice, artichoke, white meat (chicken or pork?) onion, green pepper. If you just boiled all that up and cooked the water out, I'd say "bleh", but I assume there are some spices or something I'm not seeing. Do tell. What makes this particularly Russian? I know nothing about that cuisine, but I make fairly bland pots of food like this fairly regularly, and if there is something that changes the whole flavor, I'd like to know.

>> No.11885591
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11885591

>>11885569
yes, paprika, cumin, coriander. all freshly ground. and lots of garlic.

>> No.11885592

>>11885527
what is plov?

baby don't hurt me.

>> No.11885598

>>11885591
the difference is the indian food is smeared in feces

>> No.11885623

>>11885592
central asian rice pilaf

>> No.11885628

>>11885598
Don't forget that every fifth bunch of banans might have a bonus tarantula in it.

>> No.11885630
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11885630

>>11885591
>Grains, Beef, Cheese, and Oil with the option of vegetables and fruit
>prepared in a reasonably sanitary environment
>poison
It's called poor choices. Plenty of Indians make them. Hence why their hands and streets are coated in literal shit and why eating a cow could get you killed by a lynch mob of one of the world's most supposedly peaceful religions.

>> No.11885664
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11885664

>>11885598
>implying Mcdonalds isn't

>> No.11885666

>>11885591
Thanks. Paprika I have ever used is not much for flavor but great for color. Cumin is something I like a lot, but adds no color (no problem, just mentioning that). Coriander also has a lot of flavor but very little color. I do understand the dish now. Thanks. BTW, I have the same Lodge iron pot as you.

>> No.11885678
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11885678

>>11885527
I want to make a burrito out of your plov

>> No.11885742

>>11885569
You cook it in stock. That's what makes it good.

>> No.11886842

>>11885527
>uzbek chicken plov
Tajik style lamb is where it's at. Also, why are you calling plov Russian?

>> No.11886855

>>11886842
It's persian by origin but plov is the russian name for it. It got pretty popular there during USSR

>> No.11886857

>>11885569
>What makes this particularly Russian?
it's not, it's Uzbek or more like general central asian in the first place

>> No.11886982

>>11886842
it's affiliated with Russia through the USSR but is actually more of a central-asian thing. My Grandma used to make it, but in a pretty lazy version by mixing rice, rotisserie chicken, asparagus, baby carrots and peas. It is not really plov in any traditional sense but boy, I fucking loved that shit

>> No.11888043

>>11885678
hmmm. interseting

>> No.11888074

>>11886842
every russian person eats it

>> No.11888091

>>11885527

It looks pretty good id eat it.

>> No.11888131

>>11888091
it was good. i know beef or lamb is more traditional but i was with some people who won't eat taht

>> No.11888149

>>11885527
why does slav food look so unappetizing? i would only consider eating that if i had literally nothing else in the house

>> No.11888243

>>11888149
why dont you just stuff another burger in your fat mouth and stfu dumbass