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Palóc Soup
Palóc soup ( Hungarian: ''palócleves'') is a soup similar to Hungarian goulash soup, but lighter and a bit sour in taste. Contrary to popular opinion, the soup was not named after the palóc people. History The exact history of the soup is not known, however, there are several legends surrounding its origins. The most prominent is the soup having been created by János Gundel, for a restaurant opening event, where well-known writer Kálmán Mikszáth was invited to. Gundel named the soup after Mikszáth's nickname, "the greatest of Palóc people". Elek Magyar's prominent cookbook, ''Az ínyesmester szakácskönyve'' recalls the soup being created for a food contest, where the jury liked it so much they ate two bowls of it. Recipes Palóc soup is usually made of mutton, pork or beef, rarely from turkey. Previous recipes called for the vegetables to be cooked separately. The soup is often made by mixing sour cream, but can be served with sour cream in a separate bowl. Newer rec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gundel
Gundel is a well-known restaurant located in the Budapest City Park, Hungary. History A previous restaurant in the spot, ''Wampetich'', opened in 1894. In 1910, Károly Gundel took over the Wampetich's lease and operated the restaurant. His son János Gundel, who had learned the hospitality trade at other hotels and restaurants, took over the restaurant's management. He created a dramatic and luxurious style that increased its popularity and created an international reputation. In 1939, the restaurant did the catering for the Hungarian contingent at 1939 World's Fair in New York City. In 1949, the restaurant was nationalized and operated by the state company of the Hungar Hotels, but it was reopened by Americans Ronald S. Lauder and George Lang in 1992. Consultants Adam Tihany and graphic artist Milton Glaser assisted in its design. Cuisine One of Gundel's signature dishes is the Gundel palacsinta, a crepe with a filling made from rum, raisin, walnuts, and lemon zest, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
János Gundel
János or Janos may refer to: * János, male Hungarian given name, a variant of John Places * Janos Municipality, a municipality of Chihuahua ** Janos, Chihuahua, town in Mexico ** Janos Biosphere Reserve, a nature reserve in Chihuahua * Janos Trail, trade route from New Mexico to Janos People * James Janos (born 1951), legal birth name of Jesse Ventura * János Aczél (mathematician) (1924–2020), Hungarian-Canadian mathematician * János Adorján (1938–1995), former Hungarian handball player * János Aknai (1908–1992), Hungarian footballer * János Arany (1817–1882), Hungarian writer, poet * János Balogh (biologist) (1913–2002), Hungarian zoologist, ecologist, and professor * János Balogh (chess player) (1892–1980), Hungarian–Romanian chess master * János Balogh (footballer) (born 1982), Hungarian football goalkeeper * Janos Bardi (1923–1990) * János Bartl (1878–1958), magic supply dealer * János Batsányi (1763–1845), Hungarian poet * János Bédl (19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dill
Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Growth Dill grows up to , with slender hollow stems and alternate, finely divided, softly delicate leaves long. The ultimate leaf divisions are broad, slightly broader than the similar leaves of fennel, which are threadlike, less than broad, but harder in texture. The flowers are white to yellow, in small umbels diameter. The seeds are long and thick, and straight to slightly curved with a longitudinally ridged surface. Etymology The word ''dill'' and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown. The generic name ''Anethum'' is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both 'dill' and 'anise'. The form ''anīsum'' came to be used fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. History The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Myanmar or China. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron. Lemons are supposed to have entered Europe near southern Italy no later tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Traditional Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Commercial varieties According to US (FDA) regulations, commercially produced sour cream contains no less than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003''s.v.'',_definition_1b_At_various_times_and_places,_"mutton"_or_"goat_mutton"_has_occasionally_been_used_to_mean_goat_meat. Lamb_is_the_most_expensive_of_the_three_types_and_in_recent_decades_sheep_meat_is_increasingly_only_retailed_as_"lamb",_sometimes_stretching_the_accepted_distinctions_given_above._The_stronger-tasting_mutton_is_now_hard_t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elek Magyar
Elek (, ) is a town in Békés County, in the Southern Great Plain region of south-east Hungary. Jews lived in the city as early as the 19th century and in 1944 many of them were murdered by the Nazis in the Holocaust. Geography The town covers an area of and had a population of 5,567 in 2002. History * 1232 : First mentioned * 1566-1696 : Ottoman rule (Ottoman wars in Europe) * 1724 : settling of German colonists (predominantly from Franconia) * 1739 : Bubonic plague * 1894 : Artesian aquifer * 1920 : Elek becomes border town (Treaty of Trianon) * 1946 : Expulsion of German inhabitants, about half the population * 1996 : Elek given town status Twin towns Elek is twinned with: * Gerolzhofen, Germany (1990) * Alerheim, Germany (1992) * Leimen, Germany (1992) * Sebiș (Borossebes), Romania (1992) * Gerlingen, Germany * Laudenbach, Germany (1994) * Veľké Kapušany (Nagykapocs), Slovakia (1996) * Grăniceri Grăniceri ( hu, Ottlaka, sr, Graničar) is a commune in Arad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kálmán Mikszáth
Kálmán Mikszáth de Kiscsoltó (16 January 1847 – 28 May 1910) was a widely reputed Hungarian novelist, journalist, and politician. His work remains in print in Hungarian and still appears from time to time in other languages. Biography Mikszáth was born in Szklabonya (also known as Sklabiná or Szlabonya),In parentheses are official names valid and used in 1808–1863 Upper Hungary (now Sklabiná, Slovakia) into a family of the lesser nobility. He studied law at the University of Budapest from 1866 to 1869, although he did not apply for any exam, and became involved in journalism, writing for many Hungarian newspapers including the '. Mikszáth's early short stories were based on the lives of peasants and artisans and had little appeal at the time. However, they demonstrated his skill in crafting humorous anecdotes, which would be developed in his later, more popular works. Many of his novels contained social commentary and satire, and towards the end of his life they b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palóc
The Palóc are a subgroup of Hungarians in Northern Hungary and southern Slovakia. While the Palóc have retained distinctive traditions, including a very apparent dialect of Hungarian, the Palóc are also ethnic Hungarians by general consensus. Although their origins are unclear, the Palóc seem to have some sort of connections with the Khazar, Kabar, Pechenegs, Cuman and especially with the Avar tribes. The writings of Kálmán Mikszáth gave new prominence to the people in 1882 with his work ''The Good People of Palóc''. The Palóc village of Hollókő was proclaimed a UNESCO World Heritage Site in 1987. Two branches of the Palócs can be distinguished based on their place of residence and customs: the western and the eastern (Barkó) Palócs, although the folk customs of both branches are mixed with remnants of ancient inner Asian beliefs and Christianity. They can be further grouped based on their dialect.The residence of the Palócs extends to the often-mentioned Palócf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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