Porkolt

It's been half a year since I blogged, busy with work is my usual excuse. But a lot has happened, and I cannot say that I've been fulfilling my goals. I think I will make it a point to do something today-like blog about what I've accomplished.

Here is an international dish I have made-now many times. It is pretty freaking awesome, but none as good as the first time I made it. Which means I should follow the recipe more often. http://hungarystartshere.blogspot.com/2007/11/prklt-stew.html

The recipe is pretty simple, and I learned a couple of things from it:
caraway=fennel
marjoram=oregano
So you juuust might have those ingredients afterall. . . .














Speaking to the woman who taught me the recipe-who is in Hungary, by the way, I learned that the onions should be cut smaller (minced), and the dish should look more 'red.' I tried adding a ton of paprika to the dish, but it just seemed gritty. Maybe more oil would take the color from the Paprika that's already in the pot? Let me know if you find out.