Reading up on Kyrgyz food, I am not surprised to learn that they are big into shishkabob, but I am intrigued by the following line: "Each shashlik typically has a fat-to-meat ratio of one-to-one."

I love fat. Can't wait to get to Bishkek! Among the other delicacies I am looking forward to are fermented mare's milk and sheep's eyeball. (Separate dishes, of course.) And lots of horse meat.