Recent content by Jokjaer

Ok, I managed to cook Szegediner Gullasch - it was really delicious. I used Schweineschmalz since the other type made from goose only is available during Christmas. But the I with the hard ingredients (Sauerkraut, paprika), I doubt that there really is a difference. I also used cumin, those...

Nice. I found this restaurant situated in Munich as well. It specialises in cuisine from the the Austro-Hungarian Empire. Their hp is in German, but the menu is in English as well. http://www.k-u-k-monarchie-restaurant.de/

Thanks a bunch, but despite my initial ignorance, I think I managed to sort out everything - except for my last questions about schweineschmalz" vs "Gänseschmalz. A big thanks to Robo and Goodweed of the North as well.

Thanks both of you. I think I'm gonna go for the Gullasch since that is the least complicated one to make from what I know. I don't think that I can find that particular pork meat for the Koloszvar dish here in Copenhagen, Denmark; it's ironic: Denmark is one of the biggest exporters of pork yet...

Hi, my names is Joe, and I'm from Denmark. I'm new here, and was told that people here possess an impressive amount of gastronomic knowledge. I hope someone can help me... I have always been a huge fan of Hungarian cuisine, but since I'm not that big a chef myself, it is really frustrating...