Looking at the chicken paprikás, it's unusual that the sour cream was just dolloped on top. Usually, the chicken ragout (pörkölt) that is the base of the chicken paprikás is thickened with a mixture of sour cream and some flour, and cooked some more. Also, you're supposed to eat that cucumber salad along with the paprikás and noodles.
Chalk it down to a modern technique with sour cream on top? Don’t worry, cucumber was enjoyed with the paprikas! Thank you for teaching me a bit more about Hungarian food 🙌
Hello 10:04 The black sausage is called hurka .The difference between sausage and hurka is the filling. The sausage contains seasoned meat. The hurka contains has cooked spiced offal and spicy boiled rice. Blood or cooked liver can be added to this basic mixture. Fried or boiled sausage + bread + mustard was once a classic street food. Ruin bars. Correction: They were created after the communist period. About 100 years later..
@@JasonVaughan The hurka is not protected by origin, so the proportions of the ingredients vary depending on the manufacturer. You probably got a loop with more of the cheaper rice. The brand name is also a guarantee for the composition. You can buy such sausages in grocery stores (e.g. Gyulai Csabai). The other is similar to salami. This is similar to the sausage, but it is about 5 cm thick (2 inches). The meat/fat ratio of the mixture is also different. These are always aging. There are also some that are treated with special mushrooms. It's similar to cheese. It forms a white coating on the outside. Such is Rákóczi salami. There is a version with and without paprika. Look for the latter as a delicacy. The big brand is Pick. They also have many varieties.
Yep, and the other main difference is: the "hurka" made with black pepper - so it could be strong - while the sausage made with paprika - so it could be spicy. Two different taste. And of course there are more differencies by their add-ons like onion or other else.
Olaszrizling - translates to italian-riesling (a grape species), originates from Italy or France (first brought into Hungary from France). Today some regions in Hungary have better results cultivating this grape and its wine, then its originating terroirs.
Im gonna go to marlou in a few months. Great to see your review on them
Thank you. It’s a special place to try Hungarian wines. Opened my perspective from this region!
Looking at the chicken paprikás, it's unusual that the sour cream was just dolloped on top. Usually, the chicken ragout (pörkölt) that is the base of the chicken paprikás is thickened with a mixture of sour cream and some flour, and cooked some more. Also, you're supposed to eat that cucumber salad along with the paprikás and noodles.
Chalk it down to a modern technique with sour cream on top? Don’t worry, cucumber was enjoyed with the paprikas! Thank you for teaching me a bit more about Hungarian food 🙌
Perfect timing. I'm literally on a train to Budapest just as you posted this.
Love to hear it! How many days have you got there?
4:17 "Oh fuck..."
I'll try to watch the videos as much as I can as you've said 👀
Thank you!
Turist lángos :D Only garlic oil, sour cream, cheese
True but I needed the protein!
👍👍🤩🤩👌👌
Thanks for watching!
Hello
10:04 The black sausage is called hurka .The difference between sausage and hurka is the filling. The sausage contains seasoned meat. The hurka contains has cooked spiced offal and spicy boiled rice. Blood or cooked liver can be added to this basic mixture.
Fried or boiled sausage + bread + mustard was once a classic street food.
Ruin bars. Correction: They were created after the communist period. About 100 years later..
Thank you! I love comments like this that help fill in the gaps. I did think there was a rice texture.
@@JasonVaughan
The hurka is not protected by origin, so the proportions of the ingredients vary depending on the manufacturer. You probably got a loop with more of the cheaper rice.
The brand name is also a guarantee for the composition. You can buy such sausages in grocery stores (e.g. Gyulai Csabai).
The other is similar to salami. This is similar to the sausage, but it is about 5 cm thick (2 inches). The meat/fat ratio of the mixture is also different. These are always aging. There are also some that are treated with special mushrooms. It's similar to cheese. It forms a white coating on the outside. Such is Rákóczi salami. There is a version with and without paprika. Look for the latter as a delicacy.
The big brand is Pick. They also have many varieties.
Yep, and the other main difference is: the "hurka" made with black pepper - so it could be strong - while the sausage made with paprika - so it could be spicy. Two different taste. And of course there are more differencies by their add-ons like onion or other else.
Olaszrizling - translates to italian-riesling (a grape species), originates from Italy or France (first brought into Hungary from France). Today some regions in Hungary have better results cultivating this grape and its wine, then its originating terroirs.
Excellent! A new favourite of mine