Food

Today my main subject is food. Actually my only subject is food and, primarily good Hungarian food.

As I mentioned it a few times at prior occasions I do love Hungarian food.

So anybody who cooks Hungarian food for me I am eternally grateful to.

My friend who I am eating with fairly frequently fortunately cooks good Hungarian stuff. Tonight I have beef marrow for appetizer and chicken paprikash for main course. Oh, and before matzo ball soup.

That last one I made. A twist of the wrist and pour it from the jar in the pot, warm it up and the "home made" matzo ball soup is ready. But the stuff is good.

The chicken paprikash was in my freezer from the other night. I warmed it up and, honestly the second day it is better than the first time.

Other stuff in my freezer are a large container of gooood Hungarian goulash soup, fantastic bean soup and a Hungarian dish called paprikash kroumpli with kielbasa.

I like each one so much it is very difficult for me to decide in the morning which one I want for dinner. I have to decide in the morning because I have to take it out of the freezer and let it thaw out. In addition to these I also have good American food there, too.

I have frozen cooked shrimp, fish sticks and steaks. Good old American staple. Unfortunately they are in the also ran category behind the Hungarian food.

Next time I'll write about the weird foods Hungarians eat. Not me necessarily but other Hungarians.

The problem with eating all these good foods that they are fattening. I really have to watch myself because putting it on is easy getting it off is the hard part. That's why I keep going to the gym. It doesn't do much to my waistline but it eases my conscience. And that's what counts

It is interesting that some foods taste better on their second day than on the first. Like stuffed cabbage, the Jewish cholent (solet), bean soup, Hungarian goulash and many more. This way I am getting the better part of the deal because I eat it on the second day. But for me Hungarian food tastes good on the first, second or even on the third day.

I have to tell you about a little delicacy called bone marrow. It is calf or cow leg bone cut to 1" slices and cooked well in beef stock. At least that's how I think it is done.

Then one takes the soft marrow out, place it on bite size pieces of toast add salt and eat it. It is fantastic, but it is an acquired taste. So what? I don't like whiskey. That is also an acquired taste.