Friday, October 17, 2008

OK, T-Kabel

It took you three weeks but you finally hooked me up with the Internets. It's been fun dealing with you, but I hope I don't have to deal with you any more than paying the bill.

Oh, how happy I am to have Internet!

Tuesday, October 14, 2008

Lecsó and Tarhonya

OK, one last food blog for tonight, I just couldn't wait any more to finally post some of these. A big thanks to everyone who reads through them. So Lecsó is a basic pantry item for any Hungarian kitchen. It is a stew made of tomatoes and paprika, two vegetables that are readily available in mass quantities by the end of the summer. It is not uncommon to see people buying burlap sacks of paprika at the market to make and can this at home. Lecsó can be added into lots of different dishes or to help beef up a sauce.

Tarhonya is a traditional Hungarian pasta that is then formed into pellets and dried. To cook it add onion to fat and saute. Then add the tarhonya to lightly brown, then add paprika, parsley, and water. Bring to a simmer and cook for about 15 minutes. Easy and delicious!

Jó étvágyat!
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Orcchiette alla Vodka


The Pasta-

This amazing pasta is made completely by hand. Franny came over and was key to making this work. It is also a double batch and I didn't measure anything so don't ask. I also made the pasta on the counter by putting down enough flour and salt and making a volcano. Into the crater I cracked 4 eggs and added some olive oil. Mixing this and folding the flour into the eggs, then kneading it and letting it sit to let the flour fully absorb the moisture.

The pasta is divided out into 8 equal portions. Each portion is then rolled out by hand into long snakes then cut into small pieces then pressed into the palm of my hand to make a coin shape that is thin in the center and thicker on the edges. This creates a chewy delicious pasta that holds onto sauce very well.

The Sauce-

This is started by slicing an entire bulb of garlic as thinly as possible, and then sweated in olive oil until the only thing you can smell is delicious garlic. Meanwhile scald tomatoes then separate the seeds and skins from the fruit. Add a good deal of vodka to the oil and cook down to a syrup. Add the, now crushed, tomatoes and add salt then simmer. Add to this a good deal of cream.

To finish this dish add fresh chopped parsley and grated cheese.

Buon Appetito!
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Töltött Paprika


A couple of weekends ago when Vivvi, Lauren, and Lyla visited me in Szeged this is what I made. They watched me make it while they ate Fank and Lecso. It was a lot of work, but they didn't mind. :) This has a filling of pork, rice, parsley, carrot tops, and onion. The sauce is made from a roux and tomatoes. This picture does not show the sour cream that should be on the dish as well. Jó étvágyat!
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Mashed Potatoes, Szeged Style


In an effort to cut down on food costs, I've taken to buying foods that have been put on sale, which is to not say that they are bad, just that they won't be good for long. So here is an example of buying a kilo of small potatoes and turning it into mashed potatoes, with sour cream and what else? Paprika of course!
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Thursday, October 9, 2008


I finally got paid! Hell yeah! Money for food, and rent, and travel! Life is happy at the moment!

Hell Yeah!

Wednesday, October 8, 2008

Fuck you T-Kabel, Fuck you!!!

Dear T-Kabel,

Despite the fact that I had to, upon my first visit, receive a contract that I had to have my landlord sign and return in order for you to talk to me about getting an internet contract, for an entire year, two weeks ago I have still not received a modem or internet service. What the fuck?!