Comments for Food Perestroika

Comment on Czech and Slovak Festival at the Bohemian Hall and Beer Garden by Restaurant Review: Bohemian Hall & Beer Garden | Food Perestroika

Restaurant Review: Bohemian Hall & Beer Garden | Food Perestroika — Mon, 06 May 2013 20:35:36 +0000

[...] are also special menus for certain events, like the Czech and Slovak Festival that I wrote about a couple summers ago. Or the annual Porkfest which I’m going to talk about [...]

Comment on Azerbaijan Adventures, Part 8 by Chloe

Chloe — Sun, 05 May 2013 16:55:08 +0000

I love the picture of the sheep slumbering underneath a p2 sign.

Comment on Achma, Georgian Cheese Lasagna by Florian

Florian — Fri, 26 Apr 2013 17:26:38 +0000

Send it, please! I’m always looking for suggestions.

Comment on Achma, Georgian Cheese Lasagna by Natalie Managadze

Natalie Managadze — Fri, 26 Apr 2013 17:08:50 +0000

i know more good recept

Comment on Salmon and Pork Belly Burger by bwbears

bwbears — Mon, 22 Apr 2013 02:06:07 +0000

This is so different from the ordinary burgers we have back home.
I wish there are more burger choices in Hong Kong.
Thanks for your insightful and delicious post!

Comment on Jarred Salmon in Olive Oil by Salmon and Pork Belly Burger | Food Perestroika

Salmon and Pork Belly Burger | Food Perestroika — Mon, 22 Apr 2013 01:22:49 +0000

[...] recently adapted a recipe for Jarred Salmon In Olive Oil from a Russian cookbook titled Pro Okhotu I Rybalku [Of hunting and fishing]. Here’s another [...]

Comment on Zhingalov Khats, Herb Flatbread from Karabakh by nina yousefian

nina yousefian — Sat, 20 Apr 2013 16:25:54 +0000

wow, this is awesome. i just learned about this via facebook blogs, just pictures, or actual videos, but no recipes. so this is great you posted information. this bread even has it’s own facebook page with another different video from armenia. it’s just a demo with no recipe though. i’m really surprised to learn it no parsley. other than all the prep work of the greens, it seems like a fairly simple process. i’m going to try and introduce this to our church’s festival. i think one hatz, with a piece of feta, makes a great item.