tag:blogger.com,1999:blog-7508610690447856115.post8192895527535227145..comments2023-09-18T04:13:39.234-07:00Comments on Hungry Passport: Week #13: UzbekiHungry Passporthttp://www.blogger.com/profile/12198279448241185376noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7508610690447856115.post-794734919868279202011-09-27T17:30:39.165-07:002011-09-27T17:30:39.165-07:00Hi Bunyod,
Thank you for your response. The dishe...Hi Bunyod,<br /><br />Thank you for your response. The dishes Charles cooked for us were from recipes he has gathered during his travels in Uzbekistan. Do you think the differences between these dishes and yours might have been regional variations? If you’d like to share a recipe or two with us, we’d like to cook them and get a better idea of what Uzbek food is all about.<br /><br />Thanks!<br /><br />CarolHungry Passporthttps://www.blogger.com/profile/12198279448241185376noreply@blogger.comtag:blogger.com,1999:blog-7508610690447856115.post-5812209198405592442011-09-26T10:28:16.846-07:002011-09-26T10:28:16.846-07:00I really respect what you have written and posted,...I really respect what you have written and posted, but everything you made is not real Uzbek food. Uy noni, manti, palov, they look much different. Not a lot of people can make them, i am uzbek and I personally can't call all the food you guys made is Uzbek food. You should see how I cook uzbek dishes in RIchmond, IN. pls email me if u need any advice for next time. bunyodbek@bk.ruBunyodhttps://www.blogger.com/profile/16080276216258220259noreply@blogger.comtag:blogger.com,1999:blog-7508610690447856115.post-67222157834126552562010-10-18T15:38:42.402-07:002010-10-18T15:38:42.402-07:00Great post; wonderfully evocative of the color of ...Great post; wonderfully evocative of the color of the region and its foods...and those flat bread markers would be wonderful to give visual interest to your Thanksgiving pies. Look forward to more posts on the long list of possible cuisines to zero in on.....<br />yours, from a palate in perpetual anticipation of the next taste. <br />Robert Wemischner, The Dessert ArchitectRobert Wemischnerhttps://www.blogger.com/profile/10807203435465339507noreply@blogger.com