Plov with Young Chicken: The Soviet Experiment, Part 1

Here commences the Great Soviet Experiment (or perhaps, that is, the second Great Soviet Experiment). I will be cooking something from each former republic, in order, because I am back in America and have nothing to do and miss the Soviet Union (historically and geographically).1 (That is, I will do this one and then probably forget about the whole thing.) I’m starting with Azerbaijan because it comes first in the Russian alphabet, and I’m doing this from a Russian cookbook.

It’s called Cuisines of the Caucasus and Central Asia, by William (or Vil’yam) Pokhlyobkin (Вильям Похлёбкин)—he’s also done cookbooks on the Slavic countries and the entire Soviet Union, which I thought was what I bought, but I guess it was too heavy so I got this one instead. It was a while ago in Bishkek, I don’t remember anything. (Important note about Pokhlyobkin, whose name is impossible to spell in English: it seems like he’s an expert on Russian cuisine, and just sort of decided to branch out into Central Asian and other former Soviet, so we should maybe not trust him too heavily. But it is nice to use the Russian-language cookbooks that one has bought. Also, apparently he once got into trouble for writing a book about tea.)

Anyway. For Azerbaijan, we are doing a chicken plov (#plov), because most of the other dishes were much meatier (mostly lamb), and no. Plov is basically a dish of rice and meat from Uzbekistan/Turkey/many other places that they eat all over the former Soviet Union because, at least in Russia, they are obsessed with the food of their culinarily better neighbors/take-over-ees. There are literally entire books about plov, which is something I would like to own, so I will not go into more detail on it here. It is very complicated.

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Extreme r&b

Hi folks! I’m back. I don’t know where I went. Nashville, then I just didn’t post anything. Sorry.

Today is Sunday (well, it is now; it won’t be when this gets posted), so I’m cooking a lot of things. I just made a ridiculously awesome breakfast sandwich with:
-a multigrain roll (life tip: multigrain bread does not belong in breakfast sandwiches; dear self, please remember that)
-cheddar cheese
-2 fried eggs
-happy turkey bacon (there was no regular happy bacon. I wanted bacon)

Next up is lunch for the week—rice and beans, fancified. A few weeks ago I made really really good black beans with many spices and yellow rice (my secret: bouillon cubes and Goya seasoning… whatever, it’s really good and salty and makes brown rice taste good) but never wrote about them, and now I don’t really know what I did. Now I’m going to try to reproduce it, but with pinto beans, which I’ve never cooked from scratch before, and poblano peppers, which I don’t know much about, but they are big and green and pretty, and I always want to make chiles rellenos but then decide not to, so I’m deconstructing them. And jalapeños, because. I guess I couldn’t decide whether I wanted to make tacos, quesadillas, burritos, rice and beans, or stuffed peppers, so I just decided to take every ingredient ever and put them in a bowl. Or a tupperware. Or a generic off-brand plastic container.

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