Love your new nail polish, Lester!
Katerina doing the, er, donkey work again?
Last month, we ventured onto the streets of the Czech Republic to bring our wobbly dining fans smažený sýr – a deep-fried cheese delicacy entirely suitable for post-pub consumption. It didn't take long for a couple of Hungarian readers to flag up local classic flat bread-based lángos as an alternative nosh neckfiller, and …
I'm enjoying this series but I thought I'd pass along an easy nosh from my time, many decades ago, at the University of Virginia, once a major drinking and party school who's school song contained the refrain "I think we need another drink for the glory of the U V A."
It's called a Grills With. Take a glazed yeast donut, fry both sides in a pan, and serve with a scoop of vanilla ice cream in the hole. A simple nosh for simple cooks.
In the commercial district near where I went to University there was a diner that'd been there since forever and served a "T.H.B." -- toasted honey bun -- made by slicing a cinnamon sticky bun horizontally and grilling both sides (using "Gold'n Griddle" or similar brand of butter flavored oil) on the griddle. Add a bottomless cup of stand-a-fork-in-it strong coffee and it's yum, yum, gimme some. :^)
As a Hungarian I fully support your suggestion.
Btw, the same "langos" in South Africa is called VETKOEK (fat cake). Just google it, and they have all sort of interesting fillings for it, for example curried mince (the perfect English post-pub nosh with some Hungarian/South African addition).
For Health & Safety reasons alone, no post-pub culinary adventure should involve a recipe which requires waiting [not once, but twice in this case] for yeast to do it's thing.
That's just asking for the 'chef' to be hard at work snoring on the sofa, while the kitchen burns down.
Had a nice weekend in Budapest last year and thoroughly enjoyed one of these, really hit the spot first thing in the morning, after a few lagers :D...
the Hungarians are worse than the Scots for frying everything though, if I spent much time there I'm guaranteed a heart attack, think the best thing I ate there was described as steak and cheese on the menu, what actually came was a thin slab of beef, that had been smothered in cheese, then dipped in batter and deep fryed, on a mountain of chips... was awesome... but I could hear my arteries crying for help....
I made this last night; my wife was torn between excitement that I was cooking for once, and trepidation/mortal dread that I was cooking for once.
It went pretty well despite my sober state. The quantities given in the article made 6 pieces, although I suspect I could/should have made them thinner than I did. For what it's worth, I used grated Gruyère and lashings of sour cream. Delicious! And we both survived!
I note the suggestions above about adding garlic, or folding the cheese inside the dough - and will certainly give those a try.
Thanks Lester, another good recipe. Keep 'em coming.
Biting the hand that feeds IT © 1998–2020