On 3/19/2023 at 7:53 PM, KennethT said:My wife brought this back from Tokaji in Hungary:
Too bad she couldn't bring back a bottle of Oremus!!
But what are you making with the paprika? "édes" means sweet paprika. Only add, generous amounts, paprika to hot fat and briefly to prevent bitterness and turning brown.
I spent the last 2 weeks of December 2016 in Hungary. The final days of the year were in Tokay ("Toe-Koi", like French "moi". At least it sounded like that when I ask Hungarians to pronounce the word so I could hear it).
Train station
Road block, Tokaj style.
It was so cold in Hungary that winter. -7C to -10C every day. We ate warming gouyash a few times, both beef and fish versions. The following photos of gouyash were taken in Tokaj.
The fish gouyash were for the partner. I only had a tity taste each time (most freshwater fish taste swampy to me 🤢).
Tokaj is a small wine producing town. We were probably the only 2 (non Hungarian/Eastern) tourists round that time of year. It's so dead in the winter.
Only a handful of wine tasting places were open and we made the most of it. Excellent Furmint and other Hungarian native grape varietals you almost never see outside Hungary.
Would love to return to Hungary. Good wines and hearty food.
