Things to avoid – Chilion Jolokia

There are certain booms in the beginning part of a market when products or services have already entered users wallets, the market is in an ascending path, the number of users and buyers are growing – and somewhere around this point turn up providers who are creating products or producing services to with lower quality for the same amount of selling price.

A jar of Chilion Jolokia on a table
The cap of Chilion Jolokia

Now, this is what happened in the Hungarian chilli and chilli sauce primary producers market. I have been following this market since 2005 or so, buying products from lots of producers, visiting farmers’ markets and, chilli festivals – I even became a member of the jury of a chilli sauce contest. Continue reading

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Journey to Belgium – 1st cheese

So, I spent a couple of days in Brussels, I had a workshop there – and obviously, I brought a couple of thing home. The package included waffles, chocolates, macarons, mustards, hams, and cheeses.

And the first cheese turns out to be French originally. Anyway, my wife wasn’t that happy as most of the cheeses are those smelly ones, so I am told to finish them off as soon as I can. And I’m on it, ’cause I have to admit, when I open the fridge, you can feel it, really, and you can feel that immediately in the other end of the flat, too.

But so it goes – I have to get used to seeing my two-year-old with nose plugged.

Rouy in the box
The first cheese from the trip

So, it is a smelly one, but I like them very much and this is nowhere near to the worst ones. Once I bought something I opened at my office in the kitchen – my colleagues spent the whole day with open windows on the whole corridor. And I mean it!

And anyway, one of my friends says that you don’t smell it when you eat it, so problem solved.

And if you taste it, you will love it. It is not the richest of flavors but still, gives you the idea of eating something proper. This not the best of the cheeses, not even the front row, but a decent one. Soft but can be sliced and cut with a sharp knife, and the slices are really nice on a good slice of bread.

As you can find on the internet it is made from the cow’s milk, and Rouy is the name of the family company that produces it. They originally lived in Dijon, France, but now I think they are acquired by a subsidiary of Lactalys Besnier.

Anyway, don’t be afraid to try, you won’t be disappointed though one can be sure to be able to find something better.

 

First meeting with Wilkinson’s sausage

And the second meeting with the stuff of primecuts.hu and Robert, its owner, but we’ll get back to it later.

So this time I’d decided to order sausages, the ones called Wilkinson’s Irish sausage. Those are made fresh on every Thursday so we had them delivered on a Friday – 1 kg, 9 pieces of spicy Irish meat.

I tried three different ways of cooking them.

The Hungarian way

Sausages and blood pudding is fried in a skillet after pig slaughtering, with a bit of oil or butter and water in it. I used a little bit of butter and nothing else in the oven, on 180 °C. I didn’t make a photo, but it was nicely fried and remained juicy inside with a bit crunchy on the outside.

Fried in a non-stick pan without butter

Sausage and scrambled eggs
Sausage and scrambled eggs

Continue reading

How to use 10-minute-burn

After 3 years, it's half full
After 3 years, it’s half full

It’s been really a long time until I managed to figure it out. Really.

I bought a bottle of it back in 2010 I think, and I still have half of that. And although I do have something like 30 different chilli sauces around in the house at a given time – it is still a shame. But, to tell the truth, I don’t really like it. Continue reading

Horseradish at its best

I already wrote a post about it in Hungarian and that was quite a success. Readers liked that and the Hungarian dealer found me after.

But anyway, the real success is the product itself. And I mean it.

First I saw a Facebook post and a photo about “the best horseradish of the world”. My friend posted it and nothing more about it – except that it’s sold in Metros. It took a couple of months for me to visit that shop, so first I tried to find by its name, or at least what I remembered about its name.

I went to the mustard and ketchup shelves, spent a couple of minutes there, without finding anything. Found something like ten different jars of horseradish, but none of them looked like the one I remembered. I thought the product’s name’d been Streier Kren but found nothing. Nothing like that at all.

And as I was with my daughter, Luca, then two and a half year old, well, the shopping was about to turn a nightmare, ’cause obviously she wasn’t that keen on the project. So, finally I found someone in the shop, who figured out that product is at the fresh vegetables.

horseradish
The bug buckle of horseradish

And then I got it. Continue reading

Good old habaneros

Now this is something for the future. Seems like I’m not that big a loser and there really are a couple of chilis that can flourish in my hands.

I harvested this yesterday evening from the garden. (The coin there is the Hungarian 100 Ft coin which is quite the same as the 1 euro coin.) Under the low light I thought all of them was brown but in the kitchen I noticed that there are green areas, though those are not too wide.

first habanero
Habaneros from the garden – first harvest

Continue reading