Category Archives: Pork & Sausage
So as you probably know, this entire blog went silent after its last post published on February 10th. Why? Several reasons.
First of all, I got fat and lazy, literally. Shortly after Christmas I went from 135 pounds back up to 180, and it literally took less than 4 months. I know this because I was recording my weight near the end of March, and I was exactly 167.2 on the 19th of March and 179.6 on the 6th of April. This was after I had went from 210 to 140 within a year and couldn’t maintain my weight as I kept dropping all the way to 135 in 3 months. You can call it metabolic damage, but I’m honestly not too sure what happened… One day, the same day I took the test to become a certified food handler, I started to feel incredibly shaky, and at the time I was speculating that I was developing diabetes since I exhibited a lot of the symptoms. Along with the shakiness, I felt hunger. Insatiable hunger. I have never experienced a hunger so fierce before in my life. I was strongly compelled to shovel every nearby calorie source I could find into my mouth and keep eating until I was ready to explode. I ate lunch at 3 different restaurants that day, and I couldn’t even taste the food at the first two. I had to drown my pho noodles in some weird sauce I found on the table before I could even begin to taste anything. It was unreal, I was out of control, and I couldn’t figure out why I was doing what I was doing. Also my mother came back with lots of sweets from Hungary and some pastries that my grandmother baked on that day as well, and I ate pretty much all of that stuff too. Ever since this bizarre day I’ve been stuffing myself until I couldn’t even move, and one time I actually did end up vomiting. I also went vegan some time in April, but that didn’t stop me from eating bread. My sudden change in weight brought on depression, insecurities, apathy, and my energy levels also completely dropped putting me in no mood to cook, let alone take pictures and write a recipe that no one would ever use.
Second of all, I got a job at a restaurant on the 19th of February. I’m now a full-time Chef de Partie and working my way up. This blog never made me any money, all it did for me was give me something to do besides playing video games and watching Star Trek. I had passion, and I was ready to throw some money at this site, but that passion is 100% GONE. I have better things to do with my life than be a fucking food-blogger. I get paid to cook now, this site is a waste of time, and it finally started feeling like a waste of time.
Thirdly, as stated earlier, I have adopted a vegan diet. I was tired of pretending that I was okay with animals having to die so we can eat their cooked corpses especially if it doesn’t benefit us in any logical way besides satiating our cravings to eat dead animals. Our culture is absolutely fucking disgusting. What about eggs? You mean hen’s periods marketed by an industry that grinds up the male chicks alive because they are of no use to the industry? No, this is not okay. It is FUCKED UP. And dairy? As much as I love sour cream, butter and cheese, what I don’t love is an industry that takes newborn calves away from their mothers (who are literally being milked dry by the way) and sending them off to the veal industry. I’d rather leave the sour cream off of my mushroom paprikash than give my money to these psychopaths.
And lastly, it dawned on me that nobody really cares. Nobody’s really interested in authenticity when it comes to another culture’s cuisine besides the people who belong to said culture. I am fed up with the push to remain true to a culture’s roots rather than experimenting and seeing what works better; it goes against our instinctual nature to evolve and better ourselves, and I don’t want to be part of the group that holds humanity back. This is another one of the reasons I’ve adopted a vegan diet; it seems most vegans nowadays are thriving, significantly more so than health-conscious meat eaters. Humans have the potential to be so much more than stationary obese fatties who on the inside know it’s wrong to kill and eat animals for pure pleasure but still do because they think it’s funny to die a pre-mature gluttonous death of cancer or a heart attack in their 70s. Vegans have a much lower risk of all-cause mortality, and the amount of energy high-carb vegans seem to have is incredible. I have admittedly struggled in my own transition, but I know it’s the right then to do and I’m going to keep doing my best to stay on track. I really don’t care if meat would help me lose weight, I cannot bring myself to eat another animal ever again.
Look at you. You probably follow a bunch of blogs, leave nice comments such as “Wow these look amazing! I plan to try them!” but do you ever actually try them? Of course you don’t. You’re not helping anybody. Your kindness means nothing to me. I don’t care about compliments, all I care about are results, and this website did not provide me with results.
I may start some other projects in the future, but this site is done, and my passion for cooking has reached an end. I will continue to work as a chef until I find my new calling. I’ve always had a thing for marine biology…
Also, go vegan. I don’t want to hear SHIT about how you “need” your meat. There is NO reason to have meat in your mouth unless you’re gay. Just shut the fuck up and carb the fuck up.
(Pronunciation: “Yo-kaw-ee Bob-leh-vesh”)
Well actually the translation for Jókai bableves is “Jókai’s bean soup” as it was named after Jókai Mór, a Hungarian writer whose favourite soup included beans, egg noodles, smoked ham hock and smoked sausage, and topped off with a heaping spoonful of sour cream. Whoever this guy was, he certainly had good taste. This dish can also be called “csülkös bableves” which literally means ham hock bean soup.
Fasírt! The Hungarian meatball! It doubles as both a main course and as a side for főzelék (vegetable stew), particularly krumplifőzelék (the vegetable stew of potato variety). It can also be served alongside rice, sautéed vegetables, lecsó, mashed potatoes, or pretty much anything you’d serve with schnitzel, as they’re pretty similar. (´･ω･`)
What separates this from other meatballs is the fact that… uh, I actually don’t know. But they’re tasty and that’s all I care about! ⊂((・▽・))⊃
Yes, sauerkraut stew… with pork meat.
Sometimes called “székelygulyás” (Transylvanian Goulash), this is a bit of an unusual Hungarian dish; a type of pork pörkölt with some recipes even calling for kolbász. What separates it from the usual pörkölt is not the type of meat, however, it’s that fact that a shit-ton of sauerkraut is being thrown in, and that this is generally served as is without an accompanying starch. Although many Hungarians would eat this at home with a nice thick slice of white bread, it’s not part of the recipe. However, we will be stirring in a bit of sour cream to give it some body, then top it off with more sour cream to serve. (´･ω･`)
Growing up, my sister and I always mashed up the potatoes in our stewy paprikás krumpli with our forks. To date I still do it, so I figured I’d turn it into a dish. (´･ω･`)
This is a much more forgiving (and faster) method of preparing the traditional Hungarian paprikás krumpli, and while the taste is pretty much the same, the texture of mashed potatoes may be more palatable to some people. It’s basically the same recipe, but without tomatoes and with an addition of chopped scallions as a garnish. You can also top this with sour cream… (¬‿¬)
(Pronunciation: “Pah-pree-kash Kroom-plee”)
For some reason this is classified as a type of goulash but with kolbász (smoked Hungarian sausage) instead of beef. I’m honestly not too sure about that; goulash is a soup, this is more similar to pörkölt, a stew with meat, vegetables, paprika, served with a starch, which is usually nokedli/spätzle.
I guess it’s basically goulash with sausage, but with the inclusion of bell peppers and less water that of goulash. Probably more similar to pörkölt than goulash because pörkölt usually includes tomatoes and a serving of egg noodles (nokedli). Goulash is typically not served with nokedli, but rather potatoes or csipetke, which are basically denser versions of nokedli…
Go to the delicatessen… pick up some kolbász… get recommended some krainers and buy them… make bangers & mash.
That’s basically what happened. So here we go, sausages & potatoes, or in Brit-language, bangers & mash. (´･ω･`)
This is another case of me having a recipe that I was no longer happy with, improving it, and feeling the need to reupload it.
So here we go… Rántotta, Hungarian for scrambled eggs, the Hungarian way. (´･ω･`)
(Pronunciation: Too-roash Chu-ssah)
On the subject of comfort food, it really doesn’t get any simpler than this. This is a quick-fix, semi-tasty Hungarian dish which consists of egg noodles, túró (quark cheese, but dry cottage cheese works too), and szalonna (Hungarian back bacon, but you can use regular bacon). This can also be served sweet like a dessert if you choose to sprinkle on sugar instead of bacon. I like sweet stuff, so I prefer sugar. ＼(＾O＾)／
The fact that my tummy aches when attempting to process bacon is also a contributing factor as to why I’d prefer sugar as a topping over bacon, but I suffered through the pain just to bring you another dish from the motherland~!! ＼(^ω^＼) On the bright side bacon is tasty, so it wasn’t all that bad. (´･ω･`)
(Pronunciation: Raw-coat Kroom-plee)
A very nostalgia-packed potato casserole dish that I used to love as a child. Since a lot of time and effort goes into making it, it is typically produced in large quantities and can hold its shape in the fridge for quite some time, so depending on how much you make, it could probably sustain a household of 4 for about 2 days. (´･ω･`)
So one weekend my mother finally decided to teach me how to make this, and once this baby was out of the oven we celebrated by eating and downing it with a shot of unicum! And that’s how I discovered that I don’t like unicum! ヽ(*・ω・)ﾉ
So I’d like to talk more about this dish and give out a really good recipe for it, but unfortunately, this dish isn’t really one of my favourites. Casseroles, in general, just aren’t really my thing. Its flavour is sub par in comparison with other traditional Hungarian dishes. Although I do find it particularly useful when I know I’m going to be doing a lot of physical labour in the upcoming days; it truly is calorie-packed and needs to be consumed in large amounts to achieve satiety. Just one portion was enough to give me the energy I needed to do some field work, and by field work I mean I mowed the lawn. Now having said that, this dish is fairly heavy and contains a large amount of carbs, fat, and protein, so it shouldn’t be eaten by somebody on a diet, however somebody trying to bulk up a little might find it useful. (´･ω･`)