March 1
...serving up your daily dish.
Attention fellow foodies: mark your calendars, and reserve now for a free Hungarian food and wine event Thursday, March 9 at Montclair State University. Meet chef Tibor Rosenstein, regarded by some as the foremost chef in Hungary, and owner of Rosenstein Restaurant in old town Budapest. During his lecture “Paprika as a Culinary and Cultural Statement” you'll be spending a couple of hours learning about - and sampling - the traditional foods and wines of Hungary...And it'll all take place in that room with a view. RSVP by March 3: Karen Segraves-Pender (973) 655-4499, [email protected].
This event, offered as part of the semester-long Hungarian Festival of the Arts and Humanities, is free and open to the public, but you have to reserve - seating is very limited!
Thursday March 9 from 7:00 - 9:00 p.m.
University Hall Room 4011 (in the new Food Management Department facilities)
March 1, 2006 in Happenings | Permalink
“Paprika as a Culinary and Cultural Statement”. That sounds like a skit on Saturday night live.
Posted by: The Iceman | Mar 1, 2006 11:59:34 AM
Yes, that title made me laugh out loud, too!
How about "The Cooking of Provincial New Jersey"? That was actually the title of a National Lampoon spoof years ago.
Posted by: Miss Martta | Mar 1, 2006 12:01:22 PM
Iceman and Miss Martta, please tread softly here since one of your fellow trolls is Hungarian-American. And Miss Martta, being that you're part Finnish, we are linguistic neighbors.
Ice, you'd love Hunky wines. (And the beers.) How can you not love a nation whose most beloved red wine translates as "Bull's Blood?" Corrado's sells several different versions.
And for some reason, saffron is very, very cheap in Hungary. Here it works out to $30-40 an ounce. In Budapest, it's about $5 an ounce. We brought back about a half-pound when we went, never even made the paella I'd intended it for.
But it's kind of odd to have a Hungarian food affair on a Friday in Lent given how much Hungarian cuisine is meat-based in this landlocked Catholic country. That is truly unfortunate scheduling. No matter how much paprika you bury anything under.
Posted by: cathar (8T) | Mar 1, 2006 12:17:42 PM
Oh, now I see I had the wrong date. I blame it on the Chianti with which I closed out Shrove Tuesday and today's ashes dripping into my eyes. Gee, now I might try and attend myself.
Posted by: cathar (8T) | Mar 1, 2006 12:26:41 PM
Paprika can be very flavorful when used properly: http://www.soupsong.com/fpaprika.html and it also figures into Bram Stoker's 'Dracula' from Jonathan Harker's journal.
Posted by: Krys O. | Mar 1, 2006 12:37:43 PM
cathar,
it was merely a commentary on the pretentiousness of the course name...not a critique of hungarians or their cuisine. I too am a bit tipsy as I closed out Shrove Tuesday with my Irish cold remedy of Jameson in my tea
Posted by: The Iceman | Mar 1, 2006 12:47:01 PM
Paprika is great, Krys O. I throw all the kinds available into all sorts of things when I cook, never worry about if I'm using it properly. It's even more fun to use if you open the first bottle of Bull's Blood to help you get through the cooking process.
The MSU event is filled already. Had to put my name on the waiting list. Drat.
Posted by: cathar (8T) | Mar 1, 2006 12:48:48 PM
Iceman, yes, it was a pretty lofty title for what'll probably be a lecture-demo on how to use what are basically dried peppers.
We do have our respective "cold remedies," though, don't we? You may wish to lay in more stock given tomorrow's weather forecast. The absolute prize, beyond your Jameson's and my Ben Nevis, would be a bottle of Michter's back from when it was still made in PA. I swear to you, it may well be the finest antidote for ANY ailment out there. And the story of how Michter's is no longer made in PA Dutch country will break your heart. One far too sad to relate when you're in a weakened condition. But there may be a few bottles out there still, and it remains my Grail-like quest to find one.
Posted by: cathar (8T) | Mar 1, 2006 1:00:44 PM
Yes, Cathar, no harm meant here as well. I was only poking fun at course, NOT Hungarians (my mom's stepmom was Hungarian).
Posted by: Miss Martta | Mar 1, 2006 1:04:02 PM
cathar,
I've done some cursory research on Michter's and it's a sad story. Have you tried the "A.H Hirsch Whiskey's distilled at the old Michter's?
Posted by: The Iceman | Mar 1, 2006 1:09:37 PM
Iceman, I did not know that Hirsch's is supposedly distilled in PA. But based on what a 25-year-old version costs at Shopper's Vineyard in Clifton, I also can't afford it. My impression was that after the idiots who bought the brand from the bank blew it with Michter's, the place where they made "the whiskey that warmed the Revolution" by the banks of the Cocalico Creek had been knocked down. If you know differently, please correct me ASAP.
Posted by: cathar (8T) | Mar 1, 2006 1:15:24 PM
