Thanks for watching this week's video. We are excited to be back in Budapest and we hope that you'll be following along as we explore more of this super cool city in the future. Next week we'll be showing you more fun things you can do in Budapest - Brandon & Anja
we defenitely shoot palinka. In parties there are always some palinka and we do shots.Most of us vomits it out but the tough ones can handle😂 Good video!
Hahaha. Good to know! Typically, if we weren't sharing, I (Brandon) would shoot an alcohol like palinka..but it was actually quite nice to sip on as well! Thanks for watching. 😃
Kőleves (stone soup) has a tale. There was a poor man, who said, "I have only this little stone, but i'll cook a soup from that for the whole village". The villagers laughing, and tought its impossible. The poor man started cooking the stones in water, and said the neighbour, give him a little salt. The neighbour gave, than go to another villagers, to ask some paprika. The next villager gave some potato, the next some carrot, etc. At least the clever poor man cooked a delicious soup. When the villagers taste it, he said, i made soup from my stone. The tale show, that the people are more stronger together. At least tbe poor villagers had go not being hungry, and everyone give just one little thing for it.
Thanks for the video, I enjoyed that. The traditional hungarian food was made from just a few and simple ingrediences - the people was poor. Fanfact: The gulyás (cowboy) who guarded the horde all day long made the gulyásleves (soup) originally without meat - the cows belonged to his master. Or there is an another countryside meal called Betyáros (kinda outlaw in the lawlands) that also was made without meat (fat, onion, potato, a special thin pasta - like a leaf - , black pepper, salt and at the end eggs). The original palacsinta was made from only eggs, milk (or water) and flour. The lángos was made in a little bit different way in my childhood: they formed the pasta like the middle of the ring was very thin and only its outer rim was thick. When the pasta was cooked in oil or fat the middle was white and crunchy the rim was goldenbrown and soft. The sourcream and cheese came later before that they ate without anything added or with garlic. Nowadays you can ask onto your lángos liquid garlic so they will put that in a smooth layer. After this layer you could ask the sourcream and cheese if you want. That would be the best if you could go out from the Capitol and try something home made meal. That would be a real experience: spicy pörkölt (stew), more different kind of pálinka (I like the kecskeméti barack pálinka - peach palinka of Kecskemét the most) but the Vilmos körte pálinka - william pear pálinka is also very good. Hint: The good home made pálinka has around 42 degree of alcohol but maximum 48. The best temperature of the pálinka is around 6-10 Celsius - in this way it will burn and cool you inside at the same time. You can drink flavoured pálinka but those are usually around 30 degree (too soft for pálinka if you ask me) or you can drink very strong home made pálinka (around 52-56 degree) but you wont feel the fruit taste because of the alcohol. I saw both of you like beer. I recommend you to try different hungarian vine from their origin places in cellars. The owners of these cellars could give tastetours where you can taste red, white and roses vines and get explonations about their process of making. Then you can spend the rest of the evening with meal and vine in that cellars while traditional hungarian songs fly into the night. For my blood the red wine of Villány and Villánykövesd is the best but there are more famous places like Badacsony, Tokaj or Eger. All of these are up to you, of course. Cheers
Thanks for all of the information and suggestions! Peach palinka sounds amazing. I guess we should start slightly chilling our palinka now! We have tried a few different types now, and one of the best we had was honey. Sweet, but still had a good burn. Do people pair certain types of palinkas with specific types of food? We have much to learn!
@@wherearewe-yt I only know the village way, the gastronomic pairing of pálinka is too gourmet for me. 1. Pálinka is excellent as an aperitif before meals, thereby helping digestion - especially if you consider that Hungarian food is not very light. It's often worth having a drink after a meal as well. 2. It is also very good for consumption in a group of friends, but especially if everyone consumes it - just so that everyone's mood increases equally. 3. On cold, damp winter morning a glass of pálinka (I mean short drink glass 😀) is good for the body and the soul, and it also stimulates a good appetite in a few hours. Note: People usually drinks pálinka in one sudden move from its glass. If you want to avoid any burn feeling in your stomach eat some bread or salted pastries. Good luck for your drinking of pálinka!
Palinka is an aperitif, to make easy to the stomach the food you eat. We shot the palinka. The good ones has flavor and aroma, the flavor of the original fruit. The rule is pour out the palinka, leave it for get air, and if its good one, then the smell of the aroma has to fill around the table.
I think the rose palinka was the best we ever had! It was definitely sitting for a minute as we filmed. I'm actually glad we sipped that one because it was quite enjoyable. We have a new video coming up where we try new flavors and shoot them instead. 😃
@@wherearewe-yt We have palinka festivals in winter, where you can enjoy the most newest ones, usually next to the traditional plum-apple-pear-cherry you can find specialities like this rose, hibiscus, pumpkin, and many more that you don't even expect. The joke between palinka lovers that good fruit is possibly a waste in jam, but once you have seen it in jam that could be the next palinka, and "palinka-tree".
We love Budapest, and Hungary in general, so we are definitely being sincere. We have lived in many places, but Budapest was the only place we moved back to for a second time, which says a lot! 😁 Thanks for watching.
Hungary has a lot of good food but since they cannot be kept for long in the fridge and they take too much time to make restaurants don`t like to keep them on their menu. But the good news is that if you are willing to sink deep into their atmosphere you can find local restaurants (not famous among foreigners) where you can try all kinds of their food starting with wild games, to boar, deer, lamb and so much more with a good wine of course.
Before UA-cam, we lived in Budapest for two years, so we have tried a lot of more "lesser shown" dishes that tourists don't typically try. To start, we wanted to show some of the more common "tourist friendly" dishes of Budapest. We plan on having a lot more videos showing more of the lesser known dishes. We always ask for input in various Hungarian Facebook groups as well, but if you also have any suggestions, we would love to hear them! Mmmm. That reminds me- one restaurant we used to go to had a venison stew, served with croquettes. It was delicious! Any secret restaurants in Budapest or special dishes you recommend we should try?
@wherearewe-yt I understand and that is why I highlighted "the sink deep" meaning getting out of the tourist zone isn`t always the safest thing to do. Maybe you can try making them on camera to teach others how to make some of those you like.
Hey Brandon, definitely, palinka is a shot. The strong and clean ones are good, like yours about 54%. Our forefathers occasionally used it (some of us still do) as a medicine for throat infections. As it burns its way down, it kills a lot of germs :) And most importatntly, if its clean, though strong, it wont give you a headache or hangover the next day. Quality is important. The most popular in Hungary is usually made out of plum. Hoep you enjoyed, cheers, good channel :)
For the gulyásleves. Here they say that there are as many varieties as there are houses (that is, everyone makes it differently). This is also true for lecsó, and so many other things.. :) The main spice is really paprika, but a little cumin just makes it better. Not everyone puts pasta (that little chewy dumpling) in it. I eat it with bread. Hortobágyi means from Hortobágy (it comes from there, or prepared using the local method)). It is also the name of a small river and a landscape. Here, the latter meaning is more likely, but this name and dish were invented by a chef. At that time, the Hortobágy csíkós goulash trio was the engine of tourism for Western tourists. Stuffed Cabbage . Like goulash soup.. It can be made from sweet and sour cabbage and even kale. There are places where it is cooked in tomato sauce, there are places where it is plain spicy... And there is also a version with horseradish leaves. This is best known near the eastern border. The filling is minced meat, spices and rice. Unfortunately, good sour cabbage is rare. The secret: if the cabbage is white, it is not sour yet. Sour cabbage is yellowish in color. If you happen to buy it at the market... Similar to stuffed peppers. The same filling, in large peppers with thick flesh. Served with tomato sauce. It can be found in the markets under the name TV. TV It's short for fill. Not television. Its English name is Hungarian wax. Pálinka. The basic fruits were well said by Brandon. There's even quince. Everything else is flavored. These flavored quality pálinkas are traditionally sold under the name ágyas( bed). Here, a bed is prepared in the desired flavor and the approx. 50% alcohol is poured onto it. The most commercial ones only have aroma. Of course, this can also be seen in the goods... Drinks with less than 40% alcohol are usually called "horse spit" (a funny allusion to its strength). There is also a joke on the subject. The alcohol % is also called the degree of alcohol (as well as the tread part of the ladder and stairs, on which you can go up or down). This way you can understand the joke that 40 degrees is too much for heat and too little for palinka. In Transylvania, it is also called loud water. Targeting under the influence of alcohol.. Budapest had 3 settlements. Pest, Buda and Óbuda. By the way, his first name was Pest-Buda. 14:22 the pronunciation was perfect! Indeed ! Try the Somlói galuska. This is guaranteed to be a Hungarian sweet. And: (I didn't invent it, but it's excellent for those who want to learn, so I'm sharing it.) Quick guide for english speaker for hungarian pronounciation: C= Ts in it's CS = CH in chose S = SH in shell SZ = S in sand Ö = EA in earth E = First E in edge É = A in age A = A in Alway ( something like O but wider) Á = U in under (same here) J = Y in you U = OU in you Y = do not say E, this is (MOSTLY) paired with something else like N or T In family names, I can also indicate noble origin. NY = N in new TY = T in Turing GY = D in during LY and J = Y in yes
Thanks for all of the information! We love getting insight from a local. Horse spit..hahaha. Personally, we prefer the really strong stuff. The burn is the best part! We're a bit jealous that our Hungarian food will always be limited to the restaurants we find. Everyone tells us that the best Hungarian food is made at home. We need to find ourselves a Hungarian grandmother! 😂 Are you from Budapest? Maybe you can recommend a very authentic restaurant with great food. We live here, so we are ALWAYS on the look out for great bars and restaurants. Thanks so much for watching, and taking the time to inform us! 😄
@@wherearewe-yt I'm happy to help if I can, even if only in this way. The Hungarian grandmother is a good idea, they can still cook :) You have to look for small restaurants, where the locals also eat. They won't be in the tourist zones, and there probably won't be any language skills. In fact, the selection of food is also narrower, maybe only three types. But this changes daily. As a bonus, it's cheaper. There should be no problem with such a good Hungarian pronunciation. ;) I'm not from Budapest, but I work there, with a rather interesting work schedule. E.g. Monday daytime Tuesday nightime. Then Friday daytime Saturday nightime. But now Saturday will also be daytime, Sunday and nightime. I will transfer to another team, because there the leader will be on leave, and I will replace him.
I don't know if you ever had a chance to check out these places while in Budapest, but I would recomend Kéhli Restaurant (tipical Óbuda), Bádoggundel in the XV. district and Daubner Cukrászda, for a proper Pogacsa
We'll have to check these places out! We love pogacsa, though we've never had them at a proper bakery before. We only ever get them at the grocery store! Haha. I'm sure they'd be even more amazing that way.
Hahaha. We have had palinka many times before at home, and it only really occurred to us in that moment that we have never asked a Hungarian how they would drink it. We typically like the taste, and burn, so we would drink it slow. The rose palinka was quite nice, so I'm glad we took the time to sip- but in the future we will do as the Hungarians do and shoot it! 😜
Als ich noch englisch schrieb... A little linguistic hint: with Hungarian words it is always (not just mostly but ALWAYS!) the first syllable, that is stressed (quite the opposite to French). So "Pálinka" isn't pronounced "PaLINka" but "PAlinka", "Páprika" isn't "PaPRIIIka" but "PAprika" and so on. 🙂
végre nem 3000 ft-ért esznek kürtős kalácsot. 600-700 ft a normál ára, csak a turista központokban tesznek mindenre 5x árat. és sajnos minden food tour videóban azt reklámozzák. Menjetek ki a belvárosból, ételek finomabbak és felébe fognak kerülni. a lángos sem 3000ft és 15 cm, hanem 800 ft és 30 cmes lesz, és még finomabb is, ami nem tocsog az olajban. Ami minden videóból kimarad az a "Tócsni". ezt is kostoljátok meg. hagymás krumli lángos, ezt is tejföllel kell enni. és a kürtős kalács magyar tradiciós étel. mindig is az volt, csak a románok miután elrabolták a fél országunkat, azt hiszik a 2000 éves kulturánkat is elrabolhatják.. finally they don't eat trumpet buns for HUF 3,000. HUF 600-700 is the normal price, only in tourist centers they charge 5x the price for everything. and unfortunately this is advertised in every food tour video. Go outside the city center, the food is better and costs half as much. the flame one will not be 3000 ft and 15 cm, but 800 ft and 30 cm, and even finer, which does not splash into the oil. What is left out of every video is "Tócsni". try this too. The onion krumli is fiery, and must be eaten with sour cream. and the horn cake has always been traditional in Hungary, only the Romanians, after stealing half of our country, think they can steal our 2000-year-old culture as well.
We are on a budget so we always have to try and find cheaper options when we travel. When we lived in Budapest last time we noticed that there is a huge price difference between different chimney cake stalls. Tourists probably would not find the cheaper versions that easily. They also taste much better when they don't cost as much! haha We will definitely try "Tócsni", thanks for the suggestion. We will have a video about Hungarian food in the future and we are hoping to showcase some rather unknown dishes and treats :)
A kürtöskalács eredetileg Erdélyből származik Székelyek csinálták először. Amúgy egyetértek veled, de hát ez ilyen mindnen városban meg vannak a túristák álltal fekapott helyekm nyilván sokkal drágább mint a kevésbé frekventát helyek, de hát ez ilyen.
erdély magyarország része volt a trianoni diktátum aláírásáig. szóval magyar étel.. ahogy a székely káposzta, a gőzgombóc, vagy a tócsni is. persze az utóbbi 100 évben már van cseheknél, van németországban, gulyás.. persze ott a marhahús pörköltet hívják annak, ami leves eredetileg..
Those views are based on old-school constructs created by society which are out-dated. In fact, one of the reasons hats at the table apparently became viewed as "rude" in different places in the world, is because during medieval times knights were supposed to not cover themselves inside some establishments, because they were supposed to be recognizable and to show they are not a threat. That's totally irrelevant to today's times. There's no difference if someone wears a hat or gloves or glasses while eating. There's nothing disrespectful or rude about it because it doesn't actually affect the people around. There're also many reasons why someone could choose to wear a hat or any other item of clothing. Although the reason shouldn't matter, since you don't know the reason, you're basically saying even someone who's wearing a hat or anything like that due to medical reasons is being disrespectful or shouldn't eat in a restaurant because of it.
Thanks for watching this week's video. We are excited to be back in Budapest and we hope that you'll be following along as we explore more of this super cool city in the future. Next week we'll be showing you more fun things you can do in Budapest - Brandon & Anja
we defenitely shoot palinka.
In parties there are always some palinka and we do shots.Most of us vomits it out but the tough ones can handle😂
Good video!
Hahaha. Good to know! Typically, if we weren't sharing, I (Brandon) would shoot an alcohol like palinka..but it was actually quite nice to sip on as well!
Thanks for watching. 😃
Kőleves (stone soup) has a tale.
There was a poor man, who said, "I have only this little stone, but i'll cook a soup from that for the whole village". The villagers laughing, and tought its impossible. The poor man started cooking the stones in water, and said the neighbour, give him a little salt. The neighbour gave, than go to another villagers, to ask some paprika. The next villager gave some potato, the next some carrot, etc. At least the clever poor man cooked a delicious soup. When the villagers taste it, he said, i made soup from my stone. The tale show, that the people are more stronger together. At least tbe poor villagers had go not being hungry, and everyone give just one little thing for it.
I know that tale! Didn't know that's what the bar was named after. Super interesting!
pretty sure we have a similar tale here in Norway, except the base ingredient is a nail instead of a stone😊
@@andersbjrnsen7203 thats cool!
Thanks for the video, I enjoyed that. The traditional hungarian food was made from just a few and simple ingrediences - the people was poor. Fanfact: The gulyás (cowboy) who guarded the horde all day long made the gulyásleves (soup) originally without meat - the cows belonged to his master. Or there is an another countryside meal called Betyáros (kinda outlaw in the lawlands) that also was made without meat (fat, onion, potato, a special thin pasta - like a leaf - , black pepper, salt and at the end eggs). The original palacsinta was made from only eggs, milk (or water) and flour. The lángos was made in a little bit different way in my childhood: they formed the pasta like the middle of the ring was very thin and only its outer rim was thick. When the pasta was cooked in oil or fat the middle was white and crunchy the rim was goldenbrown and soft. The sourcream and cheese came later before that they ate without anything added or with garlic. Nowadays you can ask onto your lángos liquid garlic so they will put that in a smooth layer. After this layer you could ask the sourcream and cheese if you want.
That would be the best if you could go out from the Capitol and try something home made meal. That would be a real experience: spicy pörkölt (stew), more different kind of pálinka (I like the kecskeméti barack pálinka - peach palinka of Kecskemét the most) but the Vilmos körte pálinka - william pear pálinka is also very good. Hint: The good home made pálinka has around 42 degree of alcohol but maximum 48. The best temperature of the pálinka is around 6-10 Celsius - in this way it will burn and cool you inside at the same time. You can drink flavoured pálinka but those are usually around 30 degree (too soft for pálinka if you ask me) or you can drink very strong home made pálinka (around 52-56 degree) but you wont feel the fruit taste because of the alcohol. I saw both of you like beer. I recommend you to try different hungarian vine from their origin places in cellars. The owners of these cellars could give tastetours where you can taste red, white and roses vines and get explonations about their process of making. Then you can spend the rest of the evening with meal and vine in that cellars while traditional hungarian songs fly into the night. For my blood the red wine of Villány and Villánykövesd is the best but there are more famous places like Badacsony, Tokaj or Eger. All of these are up to you, of course. Cheers
Thanks for all of the information and suggestions! Peach palinka sounds amazing. I guess we should start slightly chilling our palinka now!
We have tried a few different types now, and one of the best we had was honey. Sweet, but still had a good burn. Do people pair certain types of palinkas with specific types of food? We have much to learn!
@@wherearewe-yt I only know the village way, the gastronomic pairing of pálinka is too gourmet for me.
1. Pálinka is excellent as an aperitif before meals, thereby helping digestion - especially if you consider that Hungarian food is not very light. It's often worth having a drink after a meal as well.
2. It is also very good for consumption in a group of friends, but especially if everyone consumes it - just so that everyone's mood increases equally.
3. On cold, damp winter morning a glass of pálinka (I mean short drink glass 😀) is good for the body and the soul, and it also stimulates a good appetite in a few hours.
Note: People usually drinks pálinka in one sudden move from its glass. If you want to avoid any burn feeling in your stomach eat some bread or salted pastries.
Good luck for your drinking of pálinka!
Palinka is an aperitif, to make easy to the stomach the food you eat. We shot the palinka. The good ones has flavor and aroma, the flavor of the original fruit. The rule is pour out the palinka, leave it for get air, and if its good one, then the smell of the aroma has to fill around the table.
I think the rose palinka was the best we ever had! It was definitely sitting for a minute as we filmed. I'm actually glad we sipped that one because it was quite enjoyable. We have a new video coming up where we try new flavors and shoot them instead. 😃
@@wherearewe-yt We have palinka festivals in winter, where you can enjoy the most newest ones, usually next to the traditional plum-apple-pear-cherry you can find specialities like this rose, hibiscus, pumpkin, and many more that you don't even expect. The joke between palinka lovers that good fruit is possibly a waste in jam, but once you have seen it in jam that could be the next palinka, and "palinka-tree".
Szkaerto mi ? 🤨
Absolutely beautiful city ❤ that food looks so good too. Ahhh dumplings reminds me of granny and childhood ❤
It is! We love it here. Everywhere you go, there's beautiful buildings and architecture. And the food options are really good.
Lovely video. Iam a local, who enjoys watching these kind of videos, and I can tell that you guys are authentic, and sincere.
We love Budapest, and Hungary in general, so we are definitely being sincere. We have lived in many places, but Budapest was the only place we moved back to for a second time, which says a lot! 😁
Thanks for watching.
Hungary has a lot of good food but since they cannot be kept for long in the fridge and they take too much time to make restaurants don`t like to keep them on their menu. But the good news is that if you are willing to sink deep into their atmosphere you can find local restaurants (not famous among foreigners) where you can try all kinds of their food starting with wild games, to boar, deer, lamb and so much more with a good wine of course.
Before UA-cam, we lived in Budapest for two years, so we have tried a lot of more "lesser shown" dishes that tourists don't typically try. To start, we wanted to show some of the more common "tourist friendly" dishes of Budapest. We plan on having a lot more videos showing more of the lesser known dishes. We always ask for input in various Hungarian Facebook groups as well, but if you also have any suggestions, we would love to hear them!
Mmmm. That reminds me- one restaurant we used to go to had a venison stew, served with croquettes. It was delicious! Any secret restaurants in Budapest or special dishes you recommend we should try?
@wherearewe-yt I understand and that is why I highlighted "the sink deep" meaning getting out of the tourist zone isn`t always the safest thing to do. Maybe you can try making them on camera to teach others how to make some of those you like.
Hey Brandon, definitely, palinka is a shot. The strong and clean ones are good, like yours about 54%. Our forefathers occasionally used it (some of us still do) as a medicine for throat infections. As it burns its way down, it kills a lot of germs :) And most importatntly, if its clean, though strong, it wont give you a headache or hangover the next day. Quality is important. The most popular in Hungary is usually made out of plum. Hoep you enjoyed, cheers, good channel :)
We have a food/drink video coming up, where we take the advice of all of the Hungarians and drink it as a shot. Don't worry! Hahaha.
🥰🥰❤❤👍👍👌👌
12:09 Király utca!
We used to live very close to there, but we've recently left Budapest for good. Such a great area!
For the gulyásleves. Here they say that there are as many varieties as there are houses (that is, everyone makes it differently). This is also true for lecsó, and so many other things.. :)
The main spice is really paprika, but a little cumin just makes it better.
Not everyone puts pasta (that little chewy dumpling) in it.
I eat it with bread.
Hortobágyi means from Hortobágy (it comes from there, or prepared using the local method)). It is also the name of a small river and a landscape. Here, the latter meaning is more likely, but this name and dish were invented by a chef. At that time, the Hortobágy csíkós goulash trio was the engine of tourism for Western tourists.
Stuffed Cabbage . Like goulash soup.. It can be made from sweet and sour cabbage and even kale. There are places where it is cooked in tomato sauce, there are places where it is plain spicy... And there is also a version with horseradish leaves. This is best known near the eastern border.
The filling is minced meat, spices and rice.
Unfortunately, good sour cabbage is rare. The secret: if the cabbage is white, it is not sour yet. Sour cabbage is yellowish in color. If you happen to buy it at the market...
Similar to stuffed peppers. The same filling, in large peppers with thick flesh. Served with tomato sauce. It can be found in the markets under the name TV. TV It's short for fill. Not television. Its English name is Hungarian wax.
Pálinka. The basic fruits were well said by Brandon. There's even quince. Everything else is flavored.
These flavored quality pálinkas are traditionally sold under the name ágyas( bed). Here, a bed is prepared in the desired flavor and the approx. 50% alcohol is poured onto it.
The most commercial ones only have aroma. Of course, this can also be seen in the goods...
Drinks with less than 40% alcohol are usually called "horse spit" (a funny allusion to its strength). There is also a joke on the subject. The alcohol % is also called the degree of alcohol (as well as the tread part of the ladder and stairs, on which you can go up or down). This way you can understand the joke that 40 degrees is too much for heat and too little for palinka.
In Transylvania, it is also called loud water. Targeting under the influence of alcohol..
Budapest had 3 settlements. Pest, Buda and Óbuda. By the way, his first name was Pest-Buda.
14:22 the pronunciation was perfect! Indeed !
Try the Somlói galuska. This is guaranteed to be a Hungarian sweet.
And:
(I didn't invent it, but it's excellent for those who want to learn, so I'm sharing it.)
Quick guide for english speaker for hungarian pronounciation:
C= Ts in it's
CS = CH in chose
S = SH in shell
SZ = S in sand
Ö = EA in earth
E = First E in edge
É = A in age
A = A in Alway ( something like O but wider)
Á = U in under (same here)
J = Y in you
U = OU in you
Y = do not say E, this is (MOSTLY) paired with something else like N or T
In family names, I can also indicate noble origin.
NY = N in new
TY = T in Turing
GY = D in during
LY and J = Y in yes
Thanks for all of the information! We love getting insight from a local.
Horse spit..hahaha. Personally, we prefer the really strong stuff. The burn is the best part!
We're a bit jealous that our Hungarian food will always be limited to the restaurants we find. Everyone tells us that the best Hungarian food is made at home. We need to find ourselves a Hungarian grandmother! 😂
Are you from Budapest? Maybe you can recommend a very authentic restaurant with great food. We live here, so we are ALWAYS on the look out for great bars and restaurants. Thanks so much for watching, and taking the time to inform us! 😄
@@wherearewe-yt I'm happy to help if I can, even if only in this way.
The Hungarian grandmother is a good idea, they can still cook :)
You have to look for small restaurants, where the locals also eat. They won't be in the tourist zones, and there probably won't be any language skills.
In fact, the selection of food is also narrower, maybe only three types. But this changes daily. As a bonus, it's cheaper.
There should be no problem with such a good Hungarian pronunciation. ;)
I'm not from Budapest, but I work there, with a rather interesting work schedule. E.g. Monday daytime Tuesday nightime. Then Friday daytime Saturday nightime. But now Saturday will also be daytime, Sunday and nightime. I will transfer to another team, because there the leader will be on leave, and I will replace him.
Nem cumin a kömény! Caraway seed. (A cumin az ánizsos mellékízű római kömény, jól elrontana egy gulyáslevest.)
@@gergely_hajdu Köszi ,ma is tanultam valamit.
I don't know if you ever had a chance to check out these places while in Budapest, but I would recomend Kéhli Restaurant (tipical Óbuda), Bádoggundel in the XV. district and Daubner Cukrászda, for a proper Pogacsa
We'll have to check these places out! We love pogacsa, though we've never had them at a proper bakery before. We only ever get them at the grocery store! Haha. I'm sure they'd be even more amazing that way.
@@wherearewe-yt (go for Tepertős pogácsa - I think that is very difficult to make it gooood and at Dabner it is good) :)
Ha vegeterán kajákat szeretitek, mások által is ajánlom a Napfényes éttermet a belvárosban
Thanks for the recommendation! We do like vegetarian food and this one looks very good. We'll definitely check it out!
In Hungary, we always drink the whole palinka in one. So it was weird to me that you guys just sip on it. 😄
Hahaha. We have had palinka many times before at home, and it only really occurred to us in that moment that we have never asked a Hungarian how they would drink it. We typically like the taste, and burn, so we would drink it slow.
The rose palinka was quite nice, so I'm glad we took the time to sip- but in the future we will do as the Hungarians do and shoot it! 😜
Nice video guys :)
Thanks for watching!
Als ich noch englisch schrieb...
A little linguistic hint: with Hungarian words it is always (not just mostly but ALWAYS!) the first syllable, that is stressed (quite the opposite to French).
So "Pálinka" isn't pronounced "PaLINka" but "PAlinka", "Páprika" isn't "PaPRIIIka" but "PAprika" and so on. 🙂
Oh, interesting! Hungarian is super hard. I'm sure our pronunciation is terrible 😂. We'll try to get better.
Tudtátok,hogy a Kőleves név egy kis meséből ered, ami nagyon vicces. ua-cam.com/video/pphUfE0ERt0/v-deo.html
So cute :)
I'm sad because you didn't eat a real lángos! You have to try the classic version (garlic, cheese and sour cream), not the one with everything on top!
We actually live in Budapest, and plan on making a top ten foods to try video- so we will definitely include it there. We LOVE lángos!
@@wherearewe-yt What's wrong with you guys?! Why did they live in Hungary? :D
@@Nood1977 Tudod ha éltél volna külföldön és nem csak a balliberális propagandát tolnád mint egy birka akkor lehet másképp gondolnál magyarországa.
@@P.B0209 Te se nezel ki okosabbnak ezzel 🫤
Miért van az, hogy aki megkostolja a pálinkát, kicsit eltorzol az arca, de biztos, hogy mosolyogni fog utánna!?
Hahaha. Because it's strong- but satisfying!
végre nem 3000 ft-ért esznek kürtős kalácsot. 600-700 ft a normál ára, csak a turista központokban tesznek mindenre 5x árat. és sajnos minden food tour videóban azt reklámozzák. Menjetek ki a belvárosból, ételek finomabbak és felébe fognak kerülni. a lángos sem 3000ft és 15 cm, hanem 800 ft és 30 cmes lesz, és még finomabb is, ami nem tocsog az olajban. Ami minden videóból kimarad az a "Tócsni". ezt is kostoljátok meg. hagymás krumli lángos, ezt is tejföllel kell enni. és a kürtős kalács magyar tradiciós étel. mindig is az volt, csak a románok miután elrabolták a fél országunkat, azt hiszik a 2000 éves kulturánkat is elrabolhatják..
finally they don't eat trumpet buns for HUF 3,000. HUF 600-700 is the normal price, only in tourist centers they charge 5x the price for everything. and unfortunately this is advertised in every food tour video. Go outside the city center, the food is better and costs half as much. the flame one will not be 3000 ft and 15 cm, but 800 ft and 30 cm, and even finer, which does not splash into the oil. What is left out of every video is "Tócsni". try this too. The onion krumli is fiery, and must be eaten with sour cream. and the horn cake has always been traditional in Hungary, only the Romanians, after stealing half of our country, think they can steal our 2000-year-old culture as well.
We are on a budget so we always have to try and find cheaper options when we travel. When we lived in Budapest last time we noticed that there is a huge price difference between different chimney cake stalls. Tourists probably would not find the cheaper versions that easily. They also taste much better when they don't cost as much! haha We will definitely try "Tócsni", thanks for the suggestion. We will have a video about Hungarian food in the future and we are hoping to showcase some rather unknown dishes and treats :)
A kürtöskalács eredetileg Erdélyből származik Székelyek csinálták először. Amúgy egyetértek veled, de hát ez ilyen mindnen városban meg vannak a túristák álltal fekapott helyekm nyilván sokkal drágább mint a kevésbé frekventát helyek, de hát ez ilyen.
Szerintem a tócsniban alapvetően nincs hagyma, hanem a dödölle az amiben zsíron pirított hagyma van.
erdély magyarország része volt a trianoni diktátum aláírásáig. szóval magyar étel.. ahogy a székely káposzta, a gőzgombóc, vagy a tócsni is. persze az utóbbi 100 évben már van cseheknél, van németországban, gulyás.. persze ott a marhahús pörköltet hívják annak, ami leves eredetileg..
@@nemka_muzik felénk, reszelt krumpli, piros paprika, só bors, és vörös hagyma és persze liszt.. ez a tócsni. és tejföllel esszük mint a lángost.
in Hungary it is disrespectful to eat in a hat.
Those views are based on old-school constructs created by society which are out-dated. In fact, one of the reasons hats at the table apparently became viewed as "rude" in different places in the world, is because during medieval times knights were supposed to not cover themselves inside some establishments, because they were supposed to be recognizable and to show they are not a threat. That's totally irrelevant to today's times. There's no difference if someone wears a hat or gloves or glasses while eating. There's nothing disrespectful or rude about it because it doesn't actually affect the people around. There're also many reasons why someone could choose to wear a hat or any other item of clothing. Although the reason shouldn't matter, since you don't know the reason, you're basically saying even someone who's wearing a hat or anything like that due to medical reasons is being disrespectful or shouldn't eat in a restaurant because of it.
In possible cant fit in the hat 🤦♂️
Na puff, ez nem valami előkelő estély.