Yet ANOTHER reason why no one would ever mistake me for a Food Network Star

My kids will tell you that I'm a pretty good cook -- pretty much because we really haven't been to many fancy-schmancy restaurants...as a family...like, as in all together...sitting at the same table...at the same time.

So, they just don't know any better...YET!

Until their grandmother got them hooked on cooking shows.  Okay, I lied. 

"Hi, my name is Liz and I am hooked on cooking shows."

I grew up watching masters like Julia Child (gosh, but I miss her!) and The Galloping Gourmet (what a whack-job HE was, eh?) and even today pretend I have my very own cooking show.

Oh, come ON...like you never pretended you had your very own cooking show...EVER...right?!?

[sound of crickets chirping]

Aaaaaanyway, where was I going with this? 

[blows bangs out of eyes, stares at toaster]

So, yeah, I know my way around a kitchen (sort of) and I've been preparing Sunday dinners since I was in single digits and...YES!...contrary to what my children would have you believe...we had electricity AND running water, back in those days, too.

 "You and Mama should open a restaurant!"

All economic and logistic (mostly economic) arguments aside, my youngest has watched way too much Restaurant Impossible.

[taking a moment to reflect on those guns that Anthony Irvine calls arms...sigh]

Besides, I love cooking for my family.

"What, you don't like tonight's dinner?"

Appeasing the picky palates of strangers, not so much.

"There's some peanut butter in the cabinet...GO FOR IT!"

Pasta RusticaBesides, I'm really, really, really, awesomely-awesome at cooking on the fly and, well, wouldn't THAT make a great cooking show title?!?

So, this is what it would look like, if I were the host:



I know, I know.  Just having a little fun wit-it, but I actually am planning on cooking up some Porkolt tonight -- once the meat defrosts and the bra comes off, of course!

Post-video notes:  liking the eye-baggage...eh?...had a wicked sinus headache last night and I just noticed nobody bothered to replace the empty paper towel-holder thingy...again...DAMMIT!

© 2003 - 2012 This Full House


© This Full House 2003-2019. All rights reserved.

A Hungarian's Recipe for Hungarian Gulash: You Say Goulash, I Say Gulyas - Let's Just Call it Soup!

Hungarian Gulyas (the real one!)

This is what Hungarian Gulyas (a.k.a. Gulash, Goulash) is supposed to look like (for real!)

You may or may not know that my twin brother Steve and I are first generation born Americans. 

Yep, we grew up in the kitchen, breathing in the delicious aromas of my mother's and grandmother's Hungarian cooking.

Feel free to trust me when I tell you that there is absolutely NOTHING better than a big old steaming bowl of happiness, served up with some crusty bread, on a cold, wet, gloomy, or slightly sad sort of day.

Hungarian comfort food, baby!

You know that reddish-brown-gravy-laden stew-type dish served over noodles and featured as "Hungarian Goulash" in cookbooks and cooking magazines?

Nope, that is actually called Pörkölt (purr-curlt) although, also filed under Hungarian comfort food, it is very versatile and can be prepared using beef, veal, lamb or chicken (a.k.a. chicken paprikash!)

Gulyas (ghoul-yah-sh) on the other hand, is a soup. 

Backstory:  Gulya in Hungarian means herdsman, or cowboy.  Gulyas (a.k.a. Gulash, Goulash) means "of the herdsman," who would have prepared this dish in a cast iron pot hitched over a stone fire pit while working the puszta (pooh-stuh) or the Hungarian prairie, if you will.

Although, they probably didn't include dumplings in their recipe (I don't think.)

I mentioned something on Facebook about making Hungarian Gulyas (et al) yesterday and then promised to share my family's recipe here with everyone, too!

So, to set the record straight:

Continue reading "A Hungarian's Recipe for Hungarian Gulash: You Say Goulash, I Say Gulyas - Let's Just Call it Soup!" »

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