Asia's Biggest Frying Pan! Over 3,000 POUNDS of Rice and Meat Cooked Each Day!

please putting the oils back into the right yes because if gravity does it work that it drains out that's incredible this is my first foodie mission in the Central Asia home of the stands five former Soviet republics including Kazakhstan Kyrgyzstan Tajikistan Turkmenistan in the country I'm calling home for the next week whose Pakistan under the former leadership this country was much more isolated but 2016 assured in a new president in a new way of thinking our new president is doing Kiki's job he is trying to remove as many burdens as possible visa-free for many countries seasoning the visa process now it's easier than ever to travel to respect his death but most people don't know anything about this place fifty percent of people never heard of this country other house they know about this biggest an but they constantly mix it with some more conflict zones so for them it's like all dangerous places biggest and like why would we want to go there people are afraid of what they don't know if they know more about this country they will be more receptive toward visiting doing business and eating the food that's why I'm here are you ready yeah so super tender [Music] [Applause] [Music] this is Bette Cruz the young ambitious fresh face of Uzbekistan and he's invited our team here for some deep food exploration this whole room is dedicated to being a flippin oven over the next five videos we'll travel across the country sampling traditional Jews Beck foods so they're creating a wall from from the me pizza I see will scale the mountain tops for the juiciest roasted meats it's some of the best meat I've ever had and will even run into the wonderful world of weird we found you the nicest cheap head we could find fashion looks decent like what could I do to impress you there is so much to be discovered here and I plan on doing just that one bite at a time today certs us off with booze Becca stands national dish they are doing this huge preparation behind us for something called law the staple of this big food it's the main food of our country so I think it's a really good start that we're starting with this symbolic food I don't know if I should be more impressed by the sheer quantity of food being prepared or the rate at which it disappears they have these huge containers behind us what are these containers call these cooking vessels we call it cousin in each container is around 80 kg so in this area every day around 2,000 people dying 2,000 people 2,000 people a day the plot preparation time is staggered between each kazan assuring the hungry midday patrons will have a hot fresh batch to choose from they are trying to make it in a sequence that every our fresh batch of the flow from heaven will be delivered to those hungry people clubs simple yet complex preparation includes three main steps frying boiling and steaming all within the same vessel first the mix of beef and lamb fry in hot crackling sunflower oil so we have 65 kgs of beef and lamb he's taking these massive chunks of meat of beef this is the most meat I've ever seen fried at once in general it was vecas 10 are people eating a lot of meats whose big food is always heavy and the probe being the king these quantities are already huge but just meters away one of the largest cousins in all the land this is the only cousin of its kind in the world you cannot find this at Walmart maybe in a target maybe in a target he is a plot master and son of the owner no one touches this Kazan but this man oh wow it's like a slip inside for cow parts what a glorious sight this is a lot of me 65 kgs almost 150 pounds of meat here and each of these pieces has been specifically trimmed to have the right amount of fat not too much crystal and then onion audience yes oh my lord you don't see the only in the probe but you can definitely feel the taste after it completely steamed out because of the water content in those onions we're in our onion fog right now it's two hours until the mad lunch rush begins while the first step of the plow making is underway Bay crews insists I get an early taste we can't wait for lunch they have a breakfast club right here it's like less heavier they don't tend to put more laminate are you kidding me there's literally four inches of oil at the bottom everything's like glistening in oil well everything in comparison so in comparison to what we're about to witness this is like diet cloth less fatty more than meat the chef right here sir thank you very much we're honored to be trying your breakfast club if you could just scoop some up for us right now is that for the whole team it's for us that's one portion though rice yellow carrots chickpeas raisins and plenty of beef this is my kind of breakfast super oily rich rice the yellow carrot hold on there's a lot of smoke and I'm getting a bit choked up let's go for it and make sure it's a combination off you get all the laters cheers Cheers mm-hmm yeah I'm gonna moment home oh no oh man that is so delicious the seasonings are very mild like the natural flavors of the meat really come out super beefy and oily I didn't even really taste the carrot there was no vegetable flavor in there whatsoever I've had pancakes I've had waffles at one time I had a breakfast cereal this surpasses all of that I'm changing my breakfast routine from now on when I say breakfast were not joking around can you keep talking I just like eating while you talk okay the lunch rush is gonna hit in about one hour and there's still a lot of cooking to do I'm gonna help right now we're putting in the yellow carrot then the second heart okay I didn't my setup the chef adds in some water and yellow carrot I helped what makes this loaf in particular tasty and sweet is that yellow carrot some chefs put their own flair on the dish adding in garlic or hot chilies and a chickpeas yeah on top of the carrots a pile of chickpeas and raisins this is like celebration float they put different type of add-ons raisins chickpeas each plop is fried boiled and steamed so he has a secret spice it's a mixture of the spices I see black pepper I can see a Zira cloud dates back hundreds of years when traveling soldiers would only have time for one hearty meal a day imagine 200 soldiers it has all the nutrition to keep you full for whole day finally the last step of the plan making recipe steaming the rice it is very essential that the rice doesn't touch the pan because it will stick up and it will ruin the probe so salt it should be coming in the layers how many kilograms would eat a little total so we have 65 kg of meat hundred kg of rice all I believe around 30 kilograms of the carrot how high do you get it maybe for a celebration there's a missile area yeah this was the this was the more see here there a comic-con here almost like a cloth comic-con defining is Pakistan's culinary identity is not easy so we talk about background taboos baku zine is more of the melting pot different cultures because of the Silk Road Tashkent was smack in the middle of the Silk Road a trading route that connected the east to the west maybe that's why the city is filled with fresh bread noodles dumplings and rice dishes with most local people considering it all original whose beck foo even something like dumplings ninety percent of those big people would actually fight you proving that it's those big food rather than getting in a fight over the origin of dumplings I think I'll just eat some now these are flipping loaded with cumin and with more mutton which is something I've never had cut it in half so full of meat onions spices go for it mmm perfect that is it as Becca Stan in a dumpling and one things are really good you always talk to me you don't mince right right here oh my gosh so good this is the restaurant owner and this restaurant is actually known as a gentlemen's club the kind where men don't drink but they might get naughty with a plate of dumplings I could eat all those no I'm not gonna do it beyond the traditional booze Pakistan has loads of eager young Chefs including Amazon Homme de ma 20 years old and a complete badass in the kitchen as displayed by his bloomin fried carp beautifully scored fried fish one of the most interesting cooking methods for fish I've ever seen when we dropped by he also threw together a catfish cooked in claim all right breaking it apart peeling back this layer of paper here exposing all the salt beneath clearing away the salt is really like a paleontologist here Wow no that is definitely a catfish underneath good fine what the clay is done it's just kind of served as a way to contain all the holes I'd steam he and the juice it's like tinfoil but you know bokeh way cooler my man you've done it let's try it out oh it tastes like it was cooked in butter that's ridiculous it honestly tastes like the inside of a crab claw sweet and salty thank you so much hands down the best catfish I've ever had tashkent both cuisine from simple affordable plug to thick high-end cuts of meat so from here he's taking this whole huge rack of beef ribs he put a layer of paper around it and then a few layers of aluminum foil hamachi is the name of the restaurant opened by this man who's some consider to be the salt Bay of Uzbekistan with way more style of course oh and then taking the ribs out so easy this is doing the gravity let the gravity do its work man it's a next-level knee so how do I go about defining the cuisine here Cheers oh maybe I don't and instead I just focus on eating a big old plate of plum lunch is in full swing patrons can order inside or line up for their favorite purveyor applause oh he's sloshing it around yeah he's just putting the oils back into the run yes because it gravity does it work that it drains out but at the same time he has to keep the moisture they're taking out these huge chunks of meat removing it from the vessel and then really dicing up the fat the protein taking it right off the bone we've made it to the front of the line they are going through this food like crazy fast it took about two hours for this giant kazan to come to life and it'll take about half - to disappear this is for us yes the four portion of it and he's putting the horse sausage there it's called Casa quail eggs and ordinary egg beef and lamb is completely mixed up mixed up okay here you go thank you so much [Music] this place is packed behind us there's so many people here we have these tremendous trades we have one that we saw made in the giant chasm you see the perfect combination of the fat in the lean meat at the same time we have a third player here we're talking about the horse meat sausage we don't eat horse on a day location it's only a delicacy and it's only available in Tashkent still glistening still warm let's go for it it's so good not incredibly spicy but you can really taste the flavor of the meat itself you can differentiate the meat rice you can blend it in the carrots are sweet the chickpeas give it some nice texture I feel like after that I could like snowshoe across Alaska big time yeah so here this is the horse sausage it is in a casing here oh you can clearly see some fat areas some more much more lean areas you know inspector staring it's bad luck to eat horse sausage alone right it's a bad if I'm making up stuff let's go for it look who's oh it's nice mm-hmm wonderful spices salty firm I thought it was gonna be a bit dry it's not dry at all the fluff itself is so heavy you can feel it there is always nice to wash it and blend it with a different vegetable I like the pickle cleanse the palate last we've had two versions of this pulp this one at the end of all these cooking vessels this one man first of all he put these whole cloves of garlic in there and then he put these chillies inside this is a hard core it was cooked hundred percent on a sheep's fat and you can see an Emir I thought that was a crouton to crouton off that good snack low crunching low gave me but like a nice gave me this wall right so we've got our crispy fried sheep fat lamb meat here super rich rice underneath a chili on top all right Cheers it's hot oh that was a mistake ah but that is so delicious when it mixes with the oil it tastes like chili oil if I'm out now such an explosion of flavor but it's absolutely delicious my face is getting hot my throat is swelling closed my thoughts are scattered where are we guys we have huge portions here we're gonna share it with the whole team but first I just want to say thank you so much honey she coyly hand exactly cheers that was amazing stunning one day in this Becca stands Capitol and already my taste buds are overloaded with joy the people are as warm and inviting as what they throw on the place and they make some pretty mean horse sausage to that lumic Tourism Board actually begged Cruz reached out to me after seeing my own videos invited our whole team here and we've been able to document amazing food for you guys to see and maybe visit with Becca Stan in the future at one time yourself also for you guys this video is made possible by one trip Vietnam one trip is the highest rated tour company in Vietnam doing tours from north to south in all major cities including Hanoi new Chiang Danang high M and Saigon you can experience food tours adventure tours and more to learn more about one trip check out the links in the description down below I will see you next time peace [Music] [Music] and words [Music]

Channel: Best Ever Food Review Show

Views: 3,748,619

Rating: 4.9035363 out of 5

Keywords: uzbekistan food, tashkent food, uzbekistan plov, tashkent plov, tashkent street food, uzbekistan street food, best ever food review show, sonny side, uzbek food, uzbek street food, plov, giant plov, traditional uzbek food, where to eat tashkent, uzbek travel, uzbekistan travel, CENTRAL ASIAN PLOV CENTER

Id: V9OGQNaUoJY

Length: 14min 44sec (884 seconds)

Published: Wed Dec 05 2018

Reddit Comments

[u/Robert_Montoyaa]

Bekruz is an excellent co-host and excellent ambassador of Uzbekistan :-)

[u/trollofniflheim_]

That looks delicious. Central Asia is so interesting, yet peculiar and unknown to most Americans. It's a shame.

[u/aan8993uun]

Breakfast one looks great, but, I can't be the only one who doesn't like raisins in 99% of food, but I'd eat them by themselves for sure. This is the same dude that made the video talking about Iranians, was actually really nice to see that perspective.