Is it possible to revamp the world of home-style cooking food outlets which has lately stooped to the level of oilcloths and the rattle of bottled drinks? I still don’t despise these establishments, even though their allegedly domestic food made mostly with flour and lard goes entirely against modern dietary standards to say the least,
How did this tradition of the goulash begin and what should we do about it? – Legacy or opportunity?
“I ate the best goulash soup in Szentlőrinc, outdoors at Miklós Szemere’s target practice festivities. It was made from four different kinds of meat, sirloin, loin, roundtip roast and steak. There was no need for any flank steak, brisket or bones. Yet there was a time when one could also purvey a fine goulash soup
We’re not going to over-egg the pudding, but it does seem that the ethnic Hungarians living in neighbouring countries possess some kind of transcendental desire to conquer the world. Not in a military sense, of course, like a pressurised container waiting to explode, but as a talent that breaks out like a force of nature
It is a special kind of pride for any country when their national identity shines on the international stage. For Hungarians, one example of this identity comes in the form of progressive Hungarian cuisine. It is a great field to excel in, especially in an environment where everyone is an expert, such as the international