by Nathan Hamm on 7/15/2004 · 6 comments

Nice melons.

Now, when’s this going to happen in the US. It’ll change your melon habits forever.

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Nathan is the founder and Principal Analyst for Registan, which he launched in 2003. He was a Peace Corps Volunteer in Uzbekistan 2000-2001 and received his MA in Central Asian Studies from the University of Washington in 2007. Since 2007, he has worked full-time as an analyst, consulting with private and government clients on Central Asian affairs, specializing in how socio-cultural and political factors shape risks and opportunities and how organizations can adjust their strategic and operational plans to account for these variables. More information on Registan's services can be found here, and Nathan can be contacted via Twitter or email.

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Tatyana July 15, 2004 at 4:04 pm

Made my mouth water. Oh, the aroma…
Melons in NY never smell.

Nathan July 15, 2004 at 4:15 pm

Kind of makes me think of Homer’s immortal advice to Bart about women (comparing them to a beer).

“They look good, they smell good, and you’d step over your own mother just to get one.”

I wish I could get дыня here (am I spelling that right?). I wish I knew if there was even a name for it in English. The “torpedoes…”

Back home in Oregon, we get pretty decent melons, but it’s just not hot enough for them to be as good as the Uzbek ones. In fact, in The Man Who Would Be King, the only good thing that Harlan had to say about the Uzbeks is that they have nearly mythical melons.

jodi July 16, 2004 at 7:47 am

yeah i saw that orgiinally on the Marmot’s page and immediately thought of you! it seems we’re on a central asia food theme, doesn’t it? uzbek melons and plov!

jodi July 16, 2004 at 7:48 am

yeah i saw that orgiinally on the Marmot’s page and immediately thought of you! it seems we’re on a central asia food theme, doesn’t it? uzbek melons and plov!

Tatyana July 16, 2004 at 3:14 pm

Yeah, you’ve spelled it absolutly right.
And uzbek plov is unsurpassable (is that a word?). Do you know how to call ‘barbaris’ in English? It’s a bush with small plum-looking fruit, only longer, with long pit and reddish in color. When you taste plov with barbaris, you’d know the difference…

Alisher July 18, 2004 at 4:27 am

For me, the Uzbek osh ( I have always called this food as osh, in Tashkent they call it plov, or palov) is best with mutton meat and fat, with kishmish (dried raisins), nohot ( I dont know the word in English :)), with some boiled garlics and kotaki ( not sure for the spelling, these are the leaves of grapes-tree, or vine-tree? stuffed with hashed meat)..on top, made with devizira type of rice, which is a little bit long, rediish color rice, spiced with zira, and prepared on wood fire. And accompamied with shakarop, in Taskent they simply call it salad, ( salad with tomatoes, cucumbers and onions). And of course, 95 green tea ( a georgian tea) after the osh in Uzbek piyolas. In fact, there are many types of Uzbek osh according to regions, and they maybe quite different. My opinion is completely biased on this point, but I think the best type is Fergana valley type osh, which I have described. In Tashkent, the plow is less fatty, and the one thing because I dont like Tashkent plov, they add to it color additives.
Ah, I almost forgot… The plov is the best when prepared by a man cook, I dont know why, but all the best plov makers I know are men…

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