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Going to Budapest tomorrow... (Reply to this comment)
by knotheadusc
So this was very interesting reading! Thanks!
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Sep 03 '09
2:09 am PDT
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Hungarian delights (Reply to this comment)
by pokey72
Thank you for this review. As my grandmother was full blooded hungarian, I now understand why certain spices are in her recipes. She use to put paprika on her chicken soup, in individual servings. And with my grandfather being full blooded Bohemian, he liked nutmeg on top of his chicken soup.
This is a place I one day want to visit.
One again Thank you
Mary(Pokey72)
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Mar 17 '07
11:43 am PDT
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Mmmmm (Reply to this comment)
by dannyzmom
Now you've made me hungry!!! (no pun intended) My hubby makes a killer Goulash - I may have to ask him to whip up another batch!!
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May 30 '06
5:35 am PDT
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Many variations on Hungarian Food (Reply to this comment)
by owenn
I thought I would comment on your review which is very good. My wife is originally from Hungary. I was intrigued that you should not particulary be enamoured about the Hungarian wines. Tojkai is one of the most renowned wines you can get and the variety is amazing.
Additionally I think you possibly missed out on the soups that are an integral part of Hungarian cooking. I remember my wife making the most delicious cherry soup one time. Of course goulash is also technically a soup.
You are right about one thing .. that is vegetables are not an integral part of Hungarian cuisine but they do a great spinach dish and stuffed peppers are yummy!
I would ask more detail from my wife but you are totally correct ...give Hungarian food a chance!
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Apr 15 '06
9:06 am PDT
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When you eat it every day... (Reply to this comment)
by imreasztar
It was very interesting to read your review on our cooking style - I have these style of foods every day.
Altough very different from French and English cuisine, I have the experience that we have exchanged a lot with the neighbouring countries, Austria and the Slav countries (Slovakia, Croatia, Slovenia). However, there are some faux-amis how things are called in both directions, like our "Porkolt" is mostly called Gulasch elsewhere in Europe - both are typical here but quite different meals. :-)
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Jan 02 '05
8:09 am PST
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Re: Re: PAPRIKA PAPRIKA PAPRIKA!! (Reply to this comment)
by imreasztar
Well, that's only part the truth. It turned out, that Paprika produced in Hungary were mixed with Paprika imported from Latin Amercia, which contained traces of carcinogenic chemicals, in such an amount, that all Paprika selling was banned for months. The thing is, I didn't know that our Paprika is mixed up with foreign stuff, I though when it has "Home made" label, it means it is home made. So it is not. :-(
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Jan 02 '05
8:04 am PST
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Re: PAPRIKA PAPRIKA PAPRIKA!! (Reply to this comment)
by travelgall
Did you see that recently there was a poison scare regarding Paprika. They had to withdraw tons of the stuff, and it threw Hungarian restaurants into chaos for weeks until more supplies were obtained.
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Nov 25 '04
9:57 am PST
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PAPRIKA PAPRIKA PAPRIKA!! (Reply to this comment)
by ed_grover
One of my favorite cookbooks is simply titled Central European Cooking. It was given to me by a young man I worked with in New York who told me he was a gypsy.
I make a Hungarian dish in honor of a departed friend from San Francisco. He was Scandinavian, and lived in Vienna (kept) for years. I make it in early summer using smoked pork chops, onions, caraway seeds, chicken broth, white wine, garlic, paprika and the freshest of green string beans from our local green markets.
Every fall I make a hearty beef goulasch that's loaded with onions, green and red peppers, paprika, dill, caraway seeds, garlic and fresh tomato . . . again, all from the green markets. It's topped with sour cream and slivered dill pickles.
Your reviews are great. Thanks for adding me to your WOT.
Ed
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Jul 07 '01
9:16 am PDT
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excellent review! (Reply to this comment)
by jkkelley
And of a great cuisine, too. I used to enjoy regular invitations to dinner at the apartment of some upstairs Hungarian friends (who taught me to say shocking things in Magyar). When I asked the wife, Judit, what type of gulyas this was, the husband answered: "it is Judit gulyas." It was wonderful.
It's also one of the least known European cuisines--at least in most of the US, anyway, so your review is a real asset.
jk
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Jun 16 '01
10:34 am PDT
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Something new (Reply to this comment)
by Suzer
I've never tried Hungarian food, but it sounds
like something I should definitely try at least
once. Thanks for a very nice review!
Suzi
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Jun 16 '01
9:22 am PDT
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Re: I+recently+learned+to+cook. (Reply to this comment)
by cr01
Glad you enjoyed the review.... as you enjoy cooking you may like my recipe for "Tokany Debrecen Style", that I picked up in a Hungarian Cook Book. Prepare for a taste bud rupture!!!!
Tokany Debrecen Style
4 slices smoked bacon
6 tble spoons Lard
A large Onion
4 tea spoons Paprika
1 tea sppon salt
2 cloves of garlic
2lb of boneless beef
180g or 6 oz smoked sausage
1 green pepper
1 fresh tomato
Chop the bacon into small squares and fry. Add finely chopped onion, and fry til golden brown. Stir in the paprika rapidly.
Add the meat (chopped into small strips). Add the salt, and brown the meat, stir often.
Add garlic and a little water or stock. Braise the meat under a lid.
When partly cooked, add the sausage - chopped into thin slices, the cubed tomato, green pepper and finish cooking.
We don't get the full effect, as we dont eat pigs - but we substitute beef sausage & omit the bacon. Still pretty good, served with potatoes or rice!
You can also remove the bacon and sausage, and add black pepper (until you can strongly taste the pepper as an alternative).
Hope you enjoy.
Chris
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Jun 16 '01
7:09 am PDT
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I recently learned to cook. (Reply to this comment)
by kevlog
and I have a great "Hungarian Pork Stew" in my recipe box. Lots of Paprika indeed!! I couldn't believe how much the recipe called for. My wife loved it though!
Nice info here!
Cheers from Kevlog in Boston
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Jun 16 '01
6:36 am PDT
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