Q: Why do you have mostly Hungarian recipes?
A: I started off wanting to learn how to cook everything I ate growing up, and later I set myself the goal of giving a recipe for basically every traditional Hungarian recipe… It was a bad idea, because now I’m stuck doing dishes I may not even like. The “Hungarian section of my cookbook” is holding me back culinary-wise. ;-; I’d much rather do more experimental recipes, but I have to finish this damn bucket list…

Q: Where do you get all these recipes?
A: The Hungarian recipes I either learn from my mother or the internet, since she doesn’t know all of them. First I look up the dish, learn the way it’s traditionally made, then I read as many recipes written by Hungarians as I can taking bits and pieces from each and forming my own, making sure to preserve authenticity. Then I look up pictures of the dish, see how it’s commonly plated, take bits and pieces and pick which plating methods I like best, then adjust the portion sizes into a more modern one, make the dish (usually just one serving for myself, but sometimes more if I’m serving others), take pictures, and finally upload the recipe, if it’s good. If not, I try again until I it’s perfect. The dishes from other regions of the world are pretty much the same deal, and some dishes are purely original.

Q: Your portion sizes are tiny!!!
A: My apologies. I am a student of French cuisine, so my portion sizes assume you also plan on serving an appetizer and a dessert. Feel free to bump up the amount of starch in your dish, but in my opinion it gets in the way of the flavour of the delicious fat. Remember: No fat, no flavour.

Q: You don’t eat pork?!! What are you, muslim?!
A: No. I just think it’s a cheap meat which doesn’t taste particularly amazing. I’ll still eat it from time to time, it’s not bad on occasion.

Q: Don’t Hungarians eat a lot of pork though?
A: Yep. It’s the most common meat in the country, actually, but that doesn’t mean I have to like it. I only eat it when I’m making a recipe for a dish that “traditionally” uses pork meat, like Brassói Aprópecsenye, Székelykáposzta, etc. I do it all for the sake of getting this cookbook of mine together.

Q: What kind of milk do you use?
A: Unless otherwise specified, I use homemade almond milk for all recipes that call for milk. Whenever whole milk is absolutely necessary, it’ll be explicitly stated in the recipe.

Q: Wait, you don’t use cow milk?!! What are you, vegan?!
A: Geez are we going to do this all day? No, I am not. Thing is, generic grocery stores only sell skim, 1%, 2%, and homogenized cow milk, none of which I like. If I ever need real cow milk, I go to my local Whole Foods and pick up some 3.8% organic whole milk. Since I can’t always go to Whole Foods, almond milk is simply more economical for me, and I like the nutty flavour it has anyway. It might sound annoying to make all the time, but I typically make it only once every 2 weeks or so. It depends on what I’m making and whether or not it requires milk.

Q: How the hell can you write so much?!
A: Some call it obsession. (´・ω・`)

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