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Old 04-22-2006, 11:23 AM   #11
Master Chef
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Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
ah.. I just noticed the PM today... have a new popup-blocker..
is there anything you still need to know in German? ;o)
just ask or have a look yourself ;o)
and I'm sure you will improve your gastronomic vocabulary, so did I ;o)

btw: Kuemmel is not cumin, but caraway seeds...

LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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Old 04-22-2006, 03:14 PM   #12
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I love how cosmopolitan this site is! I'd use butter instead of the chicken fat (schmaltz in its many forms) if I didn't feel like rendering it myself. Which I wouldn't. Ganzenschmaltz is goose fat, Schwein is pig. Go for the goose over the pig, it will be closer in flavor. I'd use butter before I'd use pig. The flavor wouldn't be identical, but would be close enough. If you can't get cumin in Denmark, I'd skip it. I don't remember it being a really distinctive flavor in Hungarian food I've eaten (unlike Mexican, where if it isn't there, you really miss it). I keep two kinds of paprika on hand -- hot and sweet. Sometimes the hot can be really hot (sometimes not at all -- peppers of all kinds are hard to control), so make sure you know how much your guests can take and taste a lot while cooking if you use the hot. To me the ingredients that really make it Hungarian are sour cream and saurkraut. Good Luck!

I often thin dishes to turn them into soup. I prefer to use chicken stock, canned tomatoes or tomato juice to just water.

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Old 04-22-2006, 04:57 PM   #13
Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
If you want more sauce as you say, just add some beef broth if you add water you will lose alot of flavor.

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