Comments on: Hungering for Home in Budapest

By: Wostry Ferenc

Wostry Ferenc — Wed, 04 May 2011 17:17:09 +0000

Glad you liked Kádár, I go there occasionally, love the atmosphere more than the food, never the less I think I’ll go this saturday for the sólet :)

By: rl reeves jr

rl reeves jr — Tue, 13 Jul 2010 21:23:44 +0000

Just stumbled upon your site. I put a hot link to one of your articles on chowhound. Follow it here if you’re of a mind

http://chowhound.chow.com/topics/718555?tag=boards;topic-718555

Great article about Hungarian soul food. Can’t wait to get to Budapest [[only 20 days]

By: James Boo

James Boo — Sun, 27 Jun 2010 14:48:30 +0000

Hello Edina! Thanks for sharing the basics here and correcting my terminology… I’m happy to see grits involved in anything – including császármorzsa, of course :)

By: Edina

Edina — Sat, 26 Jun 2010 21:07:11 +0000

Im from Hungary. Császármorzsa is one of my favorite dessert, it is made of grits, flour, eggs, baking powder, its very easy to make. Császármorzsa has nothing to do with the bread pudding.

By: Yvo

Yvo — Tue, 23 Jun 2009 16:19:17 +0000

The only goose anything I can find here is fat, which is lovely but overpriced. I’d like to find the whole goose! Duck leg, I’ve seen (D’artagnan in some specialty groceries) but it’s often confit’ed already… Mmm… damn it.

By: James Boo

James Boo — Mon, 22 Jun 2009 14:34:31 +0000

I’m not sure why goose/duck leg isn’t easier to come by here. We do have Popeye’s, though, so I won’t complain too much…

By: Yvo

Yvo — Mon, 22 Jun 2009 14:05:32 +0000

Hearing you wax poetic about these food items that are (probably?) difficult to obtain in NYC really makes me want Budapest to be my next stop in the world. Wow. That ish looks damn tasty.