ha ha! the latter is what my roommate thought, too. but i think his taste of the final result has convinced him otherwise.
you're right about the salting -- but normally it takes me about 3-6 hours of cooking to get beans right, and putting the salt in several hours in is exactly what i usually do. in fact i've heard that adding it TOO late creates other problems -- from what i remember of a long-ago read of the advice in laurel's kitchen. but anyway, happily, they weren't a disaster. they just took five days.
i found your journal through the failed_recipe journal. i wanted to ask you a hungarian food question, but know that's off-topic in failed_recipe, so here i am!
while you said you were a vegetarian, but starting to cook some meats, i wondered if you knew the name of the hungarian paprika sausage that seemed to be everywhere (when i was there back in '87 w/my dad). it was so delicious and RED! here in boston, the hungarian food situation is pretty dismal, and since i don't even know the real name of that sausage, i've no idea where to start looking for it here (or in nyc).
i think it came in both sweet and hot varieties. (it looked about as round as the pepperoni you get to put on pizza in the states, but it wasn't sliced.)
hmmmmmmm. well, '87 was a long time ago. things change here really rapidly since '89. but pick from szeged is really popular now. could that be the one?
as far as getting hungarian foods in the states, with the large hungarian community in the new york area, i'd imagine you could find your way to some places by asking around, but there aren't so many hungarians i know of in boston.
a little googling around yielded the following for me:
and then of course there's the Hungarian Pastry Shop up by Columbia, which does have a few Hungarian pastries and even had a Hungarian waitress working there when I visited last year, but it's kind of merged with other
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Or maybe those were the beans you were supposed to plant for the whole beanstalk/giant adventure.
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you're right about the salting -- but normally it takes me about 3-6 hours of cooking to get beans right, and putting the salt in several hours in is exactly what i usually do. in fact i've heard that adding it TOO late creates other problems -- from what i remember of a long-ago read of the advice in laurel's kitchen. but anyway, happily, they weren't a disaster. they just took five days.
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while you said you were a vegetarian, but starting to cook some meats, i wondered if you knew the name of the hungarian paprika sausage that seemed to be everywhere (when i was there back in '87 w/my dad). it was so delicious and RED! here in boston, the hungarian food situation is pretty dismal, and since i don't even know the real name of that sausage, i've no idea where to start looking for it here (or in nyc).
i think it came in both sweet and hot varieties. (it looked about as round as the pepperoni you get to put on pizza in the states, but it wasn't sliced.)
thanks for your help!
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as far as getting hungarian foods in the states, with the large hungarian community in the new york area, i'd imagine you could find your way to some places by asking around, but there aren't so many hungarians i know of in boston.
a little googling around yielded the following for me:
a hungarian meat-shop in new jersey
this list of restaurants
and a few restaurants in New York . . .
Hungarian Kosher Cuisine
(718) 851-0400
5009 16th Ave
Brooklyn, NY 11204
http://www.restaurantrow.com/MoreInfo.cfm?Code=849262
Caterina's Restaurant
(212) 355-5360
316 E 53rd St
New York, NY 10022
and then of course there's the Hungarian Pastry Shop up by Columbia, which does have a few Hungarian pastries and even had a Hungarian waitress working there when I visited last year, but it's kind of merged with other ( ... )
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