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The Kitchen Revolution

Posted on 08 December 2009 by admin

By Michael J. Jordan

LAKE BALATON AND PRAGUE | Laszlo Takacs sweats over a bubbling fryer, deftly wielding his tongs to pull out another Frisbee-shaped langos. One swimsuit-clad customer after another requests Takacs’ deep-fried dough disks, especially the classic: slathered with sour cream, sprinkled with grated Trappist cheese, and drizzled with garlic sauce for good measure.

“Hungarians have always loved langos, and they always will,” Takacs says. “It’s a national specialty, like goulash.”

This was Hungary’s communist-era version of fast food – oily, cheap, tasty, and reliably belly-filling. Today it’s a relative rarity, overwhelmed by Western staples like pizza, hamburgers, hotdogs, even shwarma and Chinese food. Continue reading …

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