Honestly, do any of you really like Kabobs. Like “REALLY” like kabobs, not just “meeeeh, they aite.” Look at it this way, a kabob, by definition, is some variety of meat/vegetable or both typically skewered on the end of a long pointy metal or wooden stick. Some mundane Afghan versions of the kabob include: 1. Kofka ‘bab – ground beef mixed with assorted spices. Hurray, that’s out of the ordinary. 2. Chicken ‘bab – zomgz zomgz, chunks of “chicken” on a stick. Similar to a satay except imo the satay tastes better and is smaller. 3. Lamb ‘bab – I bet you can guess whats on this stick. 😀
Don’t get me wrong, I don’t HATE kabobs. They are just generic food. Like you eat them when you have nothing better to eat. It’s also pretty expensive to eat kabobs, for some nasty rice with raisins in it, some salad with questionable sauce on it and kabob, it costs like 9-11 bucks. I can eat MAD food at some other place for 9-11 bucks. Or feed a family of 5 at Mcdonalds.
Now I know that in certain places in the world, the kabob is probably a blessing from the gods, especially when you and your family have been starving for 9 months out of the year, and you sacrificed your only pet goat to feed your family. Can you guess what they call that dish? “Goat ‘bab.” It doesn’t take a rocket scientist to figure out that if you put the chunks of meat on a pointy stick you won’t burn your hands as you pull the prehistoric delicacies out of the fire.
Let me cite you a few examples.
Italian food, in the form that we know it, ie. Pasta, Olive oil, Artisan bread and cheeses, has been around for at LEAST 800 years. Probably closer to 1000 years. That is 1000 years that they have used to make any and all of their favorite dishes into culinary masterpieces that are beloved around the world.
Chinese food, NOT in the form that we know it (here in the US), ie. Spectacular sauces and flavor combinations that are easy to make and even easier to eat, has existed for well over 2500 years. I’m not talking about the sauce you get on your General Tso’s Chicken, exactly, but you get the point. Ever go eat dim sum at a chinese restaurant? I’m talking about marinated chicken feet, buns stuffed with curried chicken or roast pork, tender pan-fried radish cakes and so many different dumplings, each with it’s own special sauce.
So let’s recap. Meat and the occasional small chunk of onion or pepper on a stick or……. AMAZING DUMPLINGS WITH THEIR OWN SAUCE. Which one would I rather eat? Unless your a barbarian with a club wearing some stinkin’ animal rags, your probably gonna pick choice b.
Now, just for the record, right next door to where I work there is a kabob place and we are very good friends with them. They are not bad people, they are very nice. I have nothing but good things to say about them as friends and people. But ANYONE, EVERYONE, little kids, retarded people, monkeys, whoever knows how to make a kabob. They just don’t call it a kabob, they call it what it is, meat on a long stick. It’s not so much a cuisine as a tool so you do not hurt your fingers in the fire that you use to cook. I think every race and culture has made something like that, close to when we used to have fur and could not speak. The only difference is that with time, over thousands of years, they seem to be the only race that takes pride in not evolving.
I am sorry my friends, if you are reading this, I ❤ you. No hard feelings, maybe you should think up new ways to cook.