Hungarians, what are your guilty pleasures in food

missustoad wrote:

And I love that bit of fat? ?  sometimes with a bit of scallion served on bread at some wine cellars.  What is that, exactly?

If you mean a fatty substance spread on bread like butter, that is most likely foie gras.

It wasn't foie gras.  If it was, it was very pale.  It has a very light flavor.  Lighter than the typical foie gras.  It was very delicious!

If it looked like, and had the same color as, mashed potatoes, it is the Hungarian version. It can be mixed with butter or other fats to make it look white. I guess you can call it more of a paté than traditional foie gras.

Yes, that was it! Yummy!

Hi,

Some traditional snacks are:
"túró rudi" (<- this one is actually good),
"győri édes keksz",
"vaníliás karika".

Jams (well, probably not the exact same thing but similar, it's called "lekvár") are made from most local fruit. Apricot (barack) is great for crepes (palacsinta), prune is cooked for days into an extremely thick consistency and very intense flavor.

Maybe not fancy vine cellar food, but "libazsír" (geese lard?) fits the description otherwise. It's served on white bread with onion rings, salt, and ground red pepper (pirospaprika)

Thank you. These are a great beginning. I think the geese lard sounds like what I remember.  I will try all.