Category Archives: Snacks & Sides

Why I stopped making recipes

A vegan version of shepherd's pie with mushrooms, chickpeas, lentils, veggies, and a crispy sweet potato topping.

A vegan version of shepherd’s pie with mushrooms, chickpeas, lentils, veggies, and a crispy sweet potato topping.

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.

-Christopher

Meggyleves (Sour Cherry Soup)

Sweet sour cherry soup.

(Pronunciation: “Medj Leh-vesh”)

A very light but sweet fruit soup, common in Hungary, usually served chilled as an appetizer or a quick dessert especially during the summer when fresh sour cherries are abound~! As such, it is “customary that the soup contain fresh sour cherries” according to Wikipedia… but if you live outside of Europe and/or simply don’t have access to fresh sour cherries, you can use canned or frozen sour cherries for this, no problem. (´・ω・`) (You can also use normal cherries, but then it wouldn’t be meggyleves, it’d be cseresznyeleves…)

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Pumpkin Soup

Pumpkin soup made from puréed roasted pumpkin and veggies topped with crème fraîche and scallions.

The last recipe of pumpkin season~!!!! ♪((└|o^▽^o|┐))♪

I still had some leftover pumpkin from this pumpkin season, so I decided to give this classic pumpkin soup a pumpkin try.

Well I suppose pumpkin soup is also something you can serve on the holidays as well, but here, fresh pie pumpkins aka sugar pumpkins are no longer in season (and neither are carving pumpkins now that I think about it), so I had to make do with the leftover pumpkin I had in the freezer. Of course, you can use standard canned pumpkin purée for this instead, but I like to make my own stuff.

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Fasírt (Meatballs)

Hungarian meatballs!

(Pronunciation: “Faw-Sheert”)

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! ⊂((・▽・))⊃

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Lángos (Fried Dough)

Fried dough topped with sour cream and cheese.

Fried dough topped with sour cream and cheese.

(Pronunciation: Lahn-goash)

I guess someone who worked in a bakery suddenly decided “Hey wait a minute… what if we took this dough, and fried it?!!! ༼ つ ◕_◕ ༽つ”

And that’s how I imagine this Hungarian fried dough recipe was invented.

So I never actually tasted lángos before today because mommy always cooked healthy Hungarian foods (a bit of an oxymoron, but the point is “fried dough” was not on our menu), and I only planned to make it once so I could get a picture, write a recipe, upload it, and maybe taste a piece. Surprisingly, it wasn’t too bad so I ended up having 2 pieces. (´・ω・`) It tasted a lot like eating soft, garlicky pizza crust. Nothing to write home about, but certainly an experience.

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Sweet Potato Mash

Mashed sweet potatoes.

Mashed sweet potatoes.

Sweet potatoes, mashed. One time at my local farmer’s market I asked if their sweet potatoes were ready, and I actually did this every week just to get on their nerves (not really, I was just really craving fresh sweet potatoes) but one time one of the guys working there asked me “What’s wrong with regular potatoes?”

Huh? I never said I hated regular potatoes, they’re a completely different ingredient and I like them both. Sure sweet potatoes are technically more nutritious, but I really couldn’t care less. I’m only interested in the taste, and I like the taste of both potatoes, but each has their own place in different dishes.

Yes, sweet potatoes are very different from regular potatoes. For one thing, with sweet potato mash you don’t want to use milk; it just doesn’t absorb as well. Another thing; with sweet potato mash, you’re going to want to roast the potato(es) in the oven wrapped in aluminum foil instead of boiling them. This article is very useful when discussing the science of getting the best out of your sweet potato mash. My recipe just builds upon the recipe the article links to, as I have done some experimenting with different seasonings and flavours and determined my personal favourite combinations. You should do your own experimenting to see what works for you, but I shall post my report below anyway:

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Tiropita

Cheese pie.

Cheese pie.

I actually gained a few pounds shortly after making this. You have been warned~!! \(^O^)/

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Töltött Káposzta (Stuffed Cabbage)

Hungarian cabbage rolls stuffed with ground meat and rice.

(Pronunciation: Tull-toet Kah-po-stuh)

This is a Hungarian stuffed cabbage dish with literally thousands of recipes and variations. Pretty much every Hungarian family has their own recipe which they keep secret and pass down to their offspring as if it were an heirloom. But guess what, my mother doesn’t have a recipe. My grandmother never gave it to her. So I pretty much had to figure out how to make this thing myself, and you know what? I only ever made this once, but I already believe I have the greatest recipe in the world, and I’m going to give it to you. (´・ω・`)

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Tomato Salad

Tomato and red onion slices marinated in white vinegar and seasoning.

Tomato and red onion slices marinated in white vinegar and seasoning.

I believe my mother came up with this recipe, which technically makes it “Hungarian” however I didn’t want to title it “Paradicsom Saláta” because 1. Nobody would know what it is and 2. It’s not really a traditional Hungarian recipe, so why give it a Hungarian name? I also don’t consider it special enough for it to merit having its own fancy name, anyway. It’s just a nice tomato salad to have as a side dish for rántott hús (schnitzel) or any other serving of meat you may have thrown on the barbecue that needs something on the side to be considered a full dinner! Because who the hell just eats schnitzel by itself? That’s no fun. You need some colour on your plate!!!

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Indian-Style Basmati Rice

Basmati rice spiced with traditional Indian spices.

Basmati rice spiced with traditional indian spices.

After cooking butter chicken, I still had some leftover Indian spices and basmati rice. The only logical thing to do was use them up!

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