How could anyone argue with a cuisine that includes "one unthinkably long noodle"? I really should be asleep, but then I found this article (and accompanying multimedia extravaganza) about Central Asian restaurants in Rego Park, Queens. While I have been to Rego Park, I've never had a noodle such as the one photographed by the Times, and I feel I've missed out.
One thing led to another and a Google search for "Uighur" was inevitable. The search led to this page on Uighur food. In her NYT article, Julia Moskin writes, of Bukharian Jewish cuisine, "It is all a long way from bagels and lox." That may be, but the Uighurs, who are apparently Muslim, have (if this randomly-found Western Illinois University webpage is to be believed) a food called "Tohax (Baked bread.)" Sounds exotic, right? Guess again. I'll have mine with lox, no cream cheese, thank you very much.
Wednesday, January 18, 2006
"No unthinkably long noodle for me, I had a tohax for breakfast and I'm watching my carbs"
Posted by Phoebe Maltz Bovy at Wednesday, January 18, 2006
Subscribe to:
Post Comments (Atom)
2 comments:
Don't remind me.
Re: noodle-making
So meticulous!
Post a Comment