Rec: Hungarian Goulash

On Apr 10, 12:07?pm, "Michael Kuettner"
wrote:

In fact, the more I think about this the more idiotic it sounds.
Ethnic nationalism caused WW I, and all that had held the polyglot
Austrian Empire (renamed Austria-Hungary as a sop to Hungarian
nationalists) was Franz Josef, who had died in 1916. The Empire was
deader than the Ottoman Empire.

Years later the much smaller ethnic mashup fragment-of-the-lost-empire
we knew as Yugoslavia fell to little ethnic pieces once its leader
Tito had died. Wilson had been in his grave for decades -- beyond the
statute of limitations and thus not responsible.
 
On 10/04/2011 3:11 PM, spamtrap1888 wrote:

" Paris 1919: Six Months That Changed the Word" by Margaret MacMillan is
a very good account of the remapping of Europe following WWI.
 
Wayne wrote:


It is not a Hungarian recipe; it is a generic stew. Adding paprika does
not a Hungarian dish make. In Hungary, guly?s is a soup; dishes that
are somewhat stew-like are called p?rk?lt, paprik?s, or tok?ny - and are
made differently and with different ingredients.

Victor
 
On 10/04/2011 3:22 PM, spamtrap1888 wrote:



It was a complicated affair. The Austro Hungarian Empire was worried
about its control over the Balkans and wanted to exert itself but was
afraid of the Russians interferring. They got their buddies the Germans
to look after Russia, but the Germans were concerned about the French
honouring their mutual defence pact with Russia. Germany gave France an
ultimatum to remain neutral. When France removed the German plan was to
march on France where they planned to have a speedy victory. Meanwhile,
they thought, the Russians would be ineptly trying to mobilize their
army. Once the French had been defeated, they would turn and march on
Russia.

In order to skirt French defences, they invaded through Belgium.
Britain had a treaty to guaranty Belgium neutrality.They did not want
Germans across the channel from them. So Britain got dragged into the
conflict. When Britain went to war, so did the rest of the British
Commonwealth.

The US was not interested. They would have preferred to sit back and let
he European powers fight it out, and then they could go n and pick up
the pieces and hoped for a higher standing in the world order. It was
bad enough that a German UBoat sank the Lusitania, but then there was
the Zimmerman telegram, which uncovered a deal for Germany to help
Mexico restore the land that had been taken from it if they attacked the
US. So the US ended up joining in, though not until the war was all but
over. The infusion of fresh troops turned the balance. Germany had
already tried one last push before the Americans arrived, but that
failed, and by the time American soldiers were on the ground in Europe
the Germans were already starting to fold.



I think that the US had a much greater influence on the Treaty of
Versailles than it deserved, considering how late thy came into the war
and how little they contributed. As it turned out, the US never
ratified the treaty, making a separate peace with Germany.
 
On Apr 8, 6:15?pm, [email protected] (Victor Sack) wrote:

I think we had a debate about that a year or so ago. Some people say
that Gulyas is a main course, and some say it's a soup. Some sites
favour one over the other. Who's right? I don't know, but if it is
served as a soup, I think it should have the word leves in the
description. Gulyasleves = Goulash Soup.

http://en.wikipedia.org/wiki/Goulash
{
Guly?s is a food of Hungary (often called "Goulash"). Guly?sleves is
prepared as a soup (leves meaning soup). The dish Guly?s or
Bogr?csguly?s[2] was traditionally a thick stew made by cattle
stockmen; today, it is still prepared in both soup and stew form. The
traditional Hungarian stews Goulash, P?rk?lt, and Paprik?s all
originated as herdsmens stews and are considered to be the national
dishes of Hungary. It is best to keep them simple: they do not really
need anything other than the meat, onions and paprika (hot and/or
mild), although garlic, a little tomato for the colour, a small amount
of caraway seed, fresh green pepper when in season, and wine for game,
are always acceptable. Other herbs and spices should be avoided. Flour
is used only for paprik?s (see below), never for guly?sleves or
p?rk?lt.
}
 
On 4/8/2011 6:15 PM, Victor Sack wrote:
Sorry Victor! Those horrible English speakers have mangled the
Hungarian language. Perhaps, the stew should be called Paprikash but
it's Goulash to me and many others and the soup is hardly known tho' I
have had it in Germany. I understand your wanting to be precise and to
use the Hungarian spelling but I think we are stuck with Goulash. I have
to admit that I've never come across Porkolt or Tokany before but it
would be interesting to see recipes for them.

--


James Silverton, Potomac

I'm "not"
[email protected]
 
On Apr 10, 3:04?pm, "Michael Kuettner"
wrote:

Excuse me? They were from Hungary. Many of them left after WW2.


It depends upon your timeline.


duh. Who is disputing this?


You don't even know what Goulash is.


You're also an idiot. My ancestors are from Hungary. Whatever crap
you spew can't change that.
 
Melba's Jammin' wrote:


Both, actually. None of the recipes is for soup.


Yes, and I do not really like some of what she writes. I wish she were
posting, or at least reading, as I would rather take it up with her
directly. I particularly dislike her slow-cooker suggestion. She of
course knows exactly how to cook a p?rk?lt or a paprik?s - she says
enough to make it clear, but the slow-cooker suggestion appears to
negate it all. The method, the technique, is "dry-stewing" - and is at
the very least as important as the ingredients. The meat or poultry is
supposed to stew in its own and onion juices, with any additional liquid
(water usually) added just to prevent burning. The stew has to be
watched at all times, with a little more liquid added as needed - it
cannot be just forgotten in a slow cooker.

Victor
 
On Apr 8, 6:30?pm, James Silverton
wrote:

I think Porkolt is just a style of Gulyas (Goulash). I often thought
that they were very similar. I think that when I make Goulash, it's
more of a cross between Porkolt and Goulash. Here's a website:
http://www.beautifulwomendating.com/the-best-and-classic-goulash-recipe/
{
The main difference between P?rk?lt and the actual Goulash is that the
P?rk?lt doesn?t have potato or pasta in the stew ? It?s no problem as
you can add them later. I really recommend you to try it and amaze
your friends and girls!
}
I never add potato or past in Goulash, so I was making kind of a
Porkolt all along. And I add some tomato past sometimes. I
maintain that there is no one way to make these dishes.
 
"Portland" schrieb im Newsbeitrag
news:[email protected]...
On Apr 8, 6:15 pm, [email protected] (Victor Sack) wrote:


-------------------------------------

Gulyas means "soup" in Hungarian. Gulasch is a k.u.k. dish derived
from p?rk?lt, refined and wrongly labelled after the soup.
After the Gulasch was created in Vienna, it was re-imported by the
Hungarians.
There are only 5 spices in the classical Gulasch : Salt, paprika, majoram,
garlic and grind caraway seeds.
It's one of the classical Austrian dishes.

Cheers,

Michael Kuettner
 
On Apr 10, 1:31?pm, Portland wrote:

The Austrians took the name and adapted the dish to their own tastes,
producing another classic dish. This is not so unusual. Consider how
Eastern European Jews took the name of a blood sausage, kishka, and
turned it into their own bloodless sausage.
 
On Apr 8, 7:26?pm, "Michael Kuettner" wrote:

Leves means soup in Hungarian. As I've shown in previous posts.
Goulash is a Hungarian dish, although it is eaten all over now. It's
not Austrian.
 
In article
,
spamtrap1888 wrote:


But I don't think preventing evaporation is the goal?at least it doesn't
seem so to me after reading Victor's remark above bout "dry-stewing."


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
Back
Top