Top products from r/AskRedditFood
We found 4 product mentions on r/AskRedditFood. We ranked the 4 resulting products by number of redditors who mentioned them. Here are the top 20.
1. Norpro Spaetzle Maker
Sentiment score: 1
Number of reviews: 1
Measures: 12.75" x 4.25" x 2.5" / 32.5cm x 11cm x 6cm, Care and Cleaning: Hand Wash OnlySpaetzle, traditional German dumplings, can be used in either savory or sweet dishes, or as a wonderful substitute for pasta, rice, or potatoes.Enjoy your favorite old world dish with this modern and functional S...
2. AccuSharp 001C Knife Sharpener
Sentiment score: 1
Number of reviews: 1
The sharpening blades are diamond-honed tungsten carbide and provide years of reliable use.The full length finger guard protects your fingers.The AccuSharp Knife Sharpener will not rust and can be cleaned with soap and water, or in the dishwasher.Sharpening blades are reversible so you get double th...
3. McCormick Grill Mates Special 12 VARIETY #2 (Marinades,Seasoning Mix & Rubs) (Variety #1)
Sentiment score: 1
Number of reviews: 1
1 - McCormick Grill Mates Mojito Lime - 1.06 Oz./1 - McCormick Grill Mates Baja Citrus - 1.0 Oz./1 - McCormick Grill Mates Korean BBQ Marinade- 1.06 Oz.
OP, I know I answered you already in the other thread, but just in case someone finds this thread in the future looking for the same, here's my extended answer:
Famous, traditional dishes
If you don't have either, all you need is a teaspoon dipped in hot water, a pot and a fair amount of patience to individually spoon each noodle into the boiling salted water. They are done when they float to the top (do it in small batches).
Lesser-known dishes
Cookbooks, recipes
For a general Hungarian cookbook, use Zsuzsa's Cookbook. Written by a Hungarian grandma living in Canada, her recipes are already adjusted for what's available in North America. Her site is antiquated, click on the names of the categories, not the images. She also cooks a fair amount of non-Hungarian food, you can spot which is traditional by the Hungarian name written after the English ones.
Zserbo.com's focus is lesser-known, but commonly eaten Hungarian dishes as well as regional specialties that even Hungarians can be unfamiliar with. Updates are infrequent, but there's a solid number of recipes up already.
Among cookbooks this and this are solid, English-language cookbooks with both classics and everyday recipes.
This one is a super and very traditional Jewish-Hungarian cookbook by a famous family of restaurateurs who also run the best traditional restaurant of the country. Also available as an e-book if you'd like to save on shipping fees.
Cooking tips, ingredients
Hungarian paprika is not the same as what's sold as that in North America (ground bell pepper). Ours is a much more flavorful pepper variety grown for exclusively spice use. You can order from here, they ship from Hungary and carry the real deal! Or if you'd prefer domestic shipping, this business with shops in Wisconsin and Illinois comes recommended.
Most of the recipes suggest using oil to fry the onions. If you do that, make sure you're not doing it with some harsh olive oil, but sunflower, canola or something equally neutral tasting. However it's lard that really brings out the best flavours from the paprika, you should go for that. Make sure to only mix in the paprika powder when the pot is off the flame, otherwise it'll burn within 10-15 seconds and becomes bitter.
Some of these recipes suggest bell pepper, which is odd as we never use it in Hungary. Use something mildly hot instead (Hungarian wax pepper or closest equivalent), it has moderate heat, so account for that and the guests' tastes as well.
Celery root (celeriac) and kohlrabi are somewhat important and widely used ingredients in Hungarian soups, not sure if you have them available. Their roles are similar to bay leaf, rounding the other flavors out. They are put in whole (well, a quarter or a half to be precise depending on the size, you need maybe 150-200g sized bit each) and are removed after cooking. You can omit them if you don't have them available, but it's best to include them.
these mix with water and sometimes oil and work WONDERS on chicken. So easy, so tasty. They sell them in most grocery stores stores but that amazon deal is awesome.
Don’t ever fucking use a blunt knife, always try to keep it sharpened.
Here’s a link to a very easy to use sharpener that I always use this cheap but very good knife sharpener