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You can't make it just as good

"I can make it just as good".

Can't count the number of times I've read a reply that contains the above phrase. It's always in response to someone who has posted a recipe that includes an ingredient, technique or an amount of time to simmer or stew. Someone will post they use a shortcut and it's just as good. I want to say, "No you can't." You can make something that's good enough for you, but it's not just as good as using the proper ingredient, technique or time.

I use short cuts all the time. I'm not complaining about those. They are sometimes necessary to get dinner on the table. But I know when I've made a quick spaghetti sauce it's not going to be as rich as a ragu that simmered all day.

jb

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  1. Many times I can make veggies better than the ones I get in almost any restaurant. Same with salads and salad dressings. But I get what you are saying.

    3 Replies
    1. re: sueatmo

      Your techniques are probably better than what the restaurants are using. :o) My comment really wasn't about the difference between what a restaurant will produce and what you can make at home. It's more about people who take the time and care to make something and someone else coming along and saying, "Oh, you don't have to go to all that trouble..."

      jb

      1. re: JuniorBalloon

        You know there are people who really can't tell the difference between a well prepared dish and a so so dish.

        This is maddening for those of us who take care with our cooking. But it is a fact of life, I think.

        1. re: sueatmo

          Actually, that lack comes in handy at times with my spouse. He's generous and genuine with his compliments so he knows good food when he tastes it. But he'll happily eat pretty much anything I serve and has told me more than once (when consulted regarded menu planning) that it REALLY does not matter to him.

    2. Being a pretty rigid recipe follower I totally get what you're saying.

      1. I can't make mayonnaise as good as Hellmans and I've stopped trying.

        1 Reply
        1. re: zackly

          Secret to that is a tsp/tbsp of dijon and the right amount of lemon juice.

          I've made mayo that was an exact copy of Hellman's, and I love Hellman's.

        2. I have that response to a lot of substitutions done for health or other dietary reasons - sometimes those substitutes are necessarily, but most of the time they make an inferior dish (although there are exceptions). That fake meat substitute is not the same as using beef, yes I can tell it's not butter, skim milk thickened with flour is not a good substitute for heavy cream, and noticed you left the salt out.

          For specific ingredients, I find that in many cases bottled lemon and lime juice cannot replace fresh, pre-ground pepper can't replace freshly ground, and Kraft Parmesan in the green jar can't replace freshly grated.

          For techniques, Bolognese sauce and gumbo are ones I find can't be messed with in terms of shortcuts. Bolognese takes at least 6 hours to make properly, and can't be vegetarian, gumbo needs that carefully browned lard and flour mix for the depth of flavour (and is similarly non vegetarian).

          18 Replies
          1. re: tastesgoodwhatisit

            this is why I tend to not read recipe reviews "I cut the sugar by half, added three times the cinnamon, substituted ground almonds for the flour, and used liquid tofu instead of milk and this recipe SUCKED".

            Yep, I'm sure it did. You didn't make this recipe.

            1. re: sunshine842

              I LOL when I read a review like that on epi.

              1. re: sunshine842

                This is also why I don't leave recipe reviews - I rarely cook the recipe exactly.

                1. re: tastesgoodwhatisit

                  if it's the first time, I'll at least stay fairly close to the recipe...but yes, for most recipes, I rarely follow it to the letter.

                  1. re: sunshine842

                    I'm exactly like you, sunshine, I stick pretty close the first time I try a recipe, then make it to my taste after than.

                  2. re: tastesgoodwhatisit

                    The exception for me is COTM. When they vary from the recipe they note that and give the reason. But I would guess those 'hounds are a notch up from the average epicurious reviewer :)

                    1. re: tastesgoodwhatisit

                      I usually look at a handful of recipes for the dish I'm looking for, and triangulate between them for what I want. I often have to substitute ingredients, due to local availability, as well.

                      1. re: tastesgoodwhatisit

                        I also do this.Recipes are just a guideline for me when cooking.I do follow them when I bake something.I always felt you could give two home cooks the same ingredients and recipe. They both would be different.

                        1. re: emglow101

                          Do you ever visit the COTM threads. I'd say most of them follow the recipes. And most of them are better cooks than I'll ever be. That's why I follow recipes :)

                          1. re: c oliver

                            Never. I'm sure they are much better cooks than me also. I don't usually stray to far from them. They are a guideline for me.

                    2. re: sunshine842

                      This is one of my ultimate pet peeves when it comes to recipe websites. I think I see it most often on Food Network.

                      If you are a vegan with celiac disease then why would you want to try making Paula Dean's flaky buttery pie crust? I'm sure that it just won't be the same made with gluten free flour and organic shortening.

                      1. re: jpc8015

                        If you are a vegan with celiac disease then why would you want to try making Paula Dean's flaky buttery pie crust? I'm sure that it just won't be the same made with gluten free flour and organic shortening.
                        ___________________________

                        I think if you are a vegan with celiac disease, just uttering the word "Paula" followed by "Dean" would cause you a medical episode.

                    3. re: tastesgoodwhatisit

                      to add to tastesgoodwhatisit's list:

                      fresh ginger and fresh garlic always tastes better than powdered
                      fresh or dried legumes always taste better than anything that comes out of a can.

                      1. re: westsidegal

                        I find that fresh ginger and powdered ginger are totally different ingredients that simply can't be substituted either way - fresh ginger can't substitute for dried when the recipe needs the powdered version.

                        1. re: tastesgoodwhatisit

                          just made a chickpea tangine for my new year's eve party.

                          made two versions which i served side by side.
                          the first used powdered ginger (as the recipe stated)
                          the second used an equivalent amount of freshly minced ginger.

                          both versions were served to the 10 guests at my new year's eve party without telling them what, exactly the difference was between the two, just that there was a difference in preparation methods.

                          the fresh ginger tangine, was completely consumed.
                          the powdered ginger tangine ended up with about 1/3 of the pot left over.

                          certainly this wasn't a scientific study, but every time i've done any sort of side by side comparison, the food made with powder has NEVER been the favorite.

                          1. re: westsidegal

                            Baking often uses powdered ginger, and I don't think fresh would substitute well - for something like ginger cookies even finely grated ginger would be clumpy, and not spread itself through the dough.

                            1. re: tastesgoodwhatisit

                              There's a triple ginger poundcake on epicurious that calls for fresh, dried and crystallized ginger, and it's really good. Fresh ginger isn't clumpy in baked goods when it's been grated with a rasp or a ceramic ginger grater. I use both dried and fresh, and in quite a few recipes I use both together.

                    4. You're absolutely right.

                      I can make it better.

                      1 Reply
                      1. re: ipsedixit

                        You are the exception that proves the rule. Not everyone is a ninja kitchen master. :0)

                        jb

                      2. AMEN! :)

                        Also... I hate when people post reviews of recipes saying things like:

                        "I hated this recipe! It was horrible. I only swapped out 6 of the 10 ingredients and also changed steps 4, 6 and 9, omitted step 8 and this recipe was the worst. I'm giving it zero stars because it ruined my life!"

                        1. <Someone will post they use a shortcut and it's just as good. I want to say, "No you can't.">

                          It depends on the "shortcut". I will use an extreme example. Let's say the traditional ancient method to make a pot of pasta is to boil the water using wood fire. You didn't use wood fire. You "short cut" it and used a gas stove. Needless to say, this shortcut has no adverse effort on your pasta.

                          On the other hand, there are plenty shortcuts which will make the new recipes to taste different or even worse. Using Uncle Ben instant rice is not the same as using regular rice. Using a spoonful of MSG is not the same as using real ingredients.

                          Great post, J Balloon.

                          6 Replies
                          1. re: Chemicalkinetics

                            MSG is a "real" ingredient, isn't it?

                            And I agree that this is a good post.

                            1. re: c oliver

                              <MSG is a "real" ingredient, isn't it?>

                              Not "real" enough to me. Just like margarine is not a real ingredient to me.

                              1. re: Chemicalkinetics

                                Why isn't it "real enough" for you? I ask this sincerely because I respect you.

                                1. re: c oliver

                                  I'm a big fan Escoffier fan. When I decide to make one of his dishes I will not start unless I can follow the recipe to the letter. I get great results and the taste nuance is always there.
                                  When friends and family hear I'm making an Escoffier dish for them they actually have been known to 'dress-up' a bit. LOL

                                  1. re: Puffin3

                                    That's a really cute story and high praise for your cooking also. And I think you point out something important. It's those nuances that can take a dish from good to great. The nuances that I count on other great cooks to tell me about. I'm really not into reinventing the wheel.

                                2. re: Chemicalkinetics

                                  do you not consider yogurt to be "real"? because MSG is made by fermenting with bacteria

                            2. Chems and Ipsedexit's comments as well as others made me think about techniques and changing them. I know him well enough to know Chem realizes that the difference in outcome between using a wood fire and an induction stove on the pasta would be negligible. But let's use BBQ as an example. Someone may think they can use liquid smoke and cook ribs in the oven and get something just as good. I would say no way and that if they think they can they are deluded or one of the people noted above that really can't tell the difference. You simply can't replace the low and slow 3 - 5 hours of cooking over actual charcoal fire.

                              But, and I think this is what Ips is alluding to, what if you alter the technique and use sous vide to get the ribs to a set temp and then finish them on the BBQ. I have never tried it, I'm sure they would be delicious, perhaps even better than low and slow over the fire, but they would still be different. As good? All of food taste is subjective to a certain degree and that can be hard to nail down. Like saying something is "Authentic". But in the second case you are altering the technique and not really using a shortcut like liquid smoke.

                              There is a difference between doing things differently and using a short cut. What shortcuts have you used that actually improved the dish?

                              jb

                              23 Replies
                              1. re: JuniorBalloon

                                I've got a recipe for ribs that I use where I wrap them in foil along with some honey, shallots, wine, and I can't remeber what else...and cook them low in the oven for 4 hours or so. The ribs are awesome but they are a completely different animal when compared to ribs smoked long and slow over hardwood charcoal. Are they just as good? Maybe, that depends on your preference, but I would never claim that my ribs are barbecue.

                                1. re: JuniorBalloon

                                  <But let's use BBQ as an example. Someone may think they can use liquid smoke and cook ribs in the oven and get something just as good.>

                                  I would say no way too.

                                  <You simply can't replace the low and slow 3 - 5 hours of cooking over actual charcoal fire.>

                                  You can, you just get very different results. :)

                                  1. re: Chemicalkinetics

                                    And to that I would say, in the spirit of Glinda's question to Dorothy in the Wizard of OZ, Are you good taste or a bad taste? :o)

                                    jb

                                  2. re: JuniorBalloon

                                    <What shortcuts have you used that actually improved the dish?>

                                    Well, I will say that if I ever "short cut" something and improved the dish, then I will no longer call it "short cutting". I will simply say this is a better way to do it.

                                    For example, I have recently (not that recent) used my pressure cooker to make many of my pork bone stocks/pork soups. It has certainly short cut the time by half or 2/3rd, and the results have been nearly the same if not slightly better. Now, I don't call it shortcut. I simply say that it is better to make these pork stocks/soups using a pressure cooker.

                                    P.S.: the pressure cooker only works for certain stocks. It does not do a very good job for other kind of stocks I do. Just want to be clear.

                                    1. re: Chemicalkinetics

                                      I have found that the pressure cooker does an amazing job with beans. I will never go back to cooking beans the conventional way again.

                                      1. re: jpc8015

                                        Right. Same here. Initially, I may have done it for the reason of saving time, but then I realized the final results are sometime (not always) better. It isn't just the time.

                                    2. re: JuniorBalloon

                                      Agreed. Though sometimes experience teaches you that a particular step is simply unnecessary so you're omitting it because of that, not because it's a shortcut.

                                      Rinsing poultry, for example.

                                      1. re: JetLaggedChef

                                        <Rinsing poultry, for example.>

                                        I still rinse my poultry, but I stopped talking to them.

                                        1. re: JetLaggedChef

                                          Rinsing poultry is a whole other subject. I personally don't find it an unnecessary step, but it depends on what kind of bird I'm cooking. If it's from the grocery store, in a plastic bag with blood and water, I rinse. Not to remove bacteria, just to remove the glop. If it's a bird from the butcher shop, sitting in the case high and dry, no rinsing.

                                          Talking? I guess I do that too. Nice little birdy. Come here now, lay in the little pan, there you go. Isn't that nice?

                                          jb

                                          1. re: JuniorBalloon

                                            I just read in Consumer Reports advice from FDA NOT to rinse poultry because rinsing can spray bacteria around the sink area. If you get it on your hands, and touch the faucet, you can spread salmonella and other bad stuff, or become sick yourself. The article was basically about salmonella in grocery store chicken.

                                            I realize some people really, really hate CR, and it is not a cooking mag, but I won't rinse chickens any more. I'm careful as it is about sanitation regarding poultry, and meat, but the idea of spreading salmonella (which CR says it found in about 50% of tested chicken) does not sound good to me.

                                            1. re: sueatmo

                                              It's not just CR. It's been all over the news.

                                              http://www.nbcnews.com/business/stop-...

                                              I'm turning to non-factory farmed chickens. I'm no germophobe but those statistics get even my attention.

                                              1. re: sueatmo

                                                <I realize some people really, really hate CR>

                                                It isn't just CR. Did you know Julia Child and Jacques Pepin disagreed on this before on TV. :)

                                                "And then there was the matter of washing chickens.

                                                “I have washed this chicken with hot water,” Child says, manhandling a wet bird.

                                                “I don’t wash my chicken,” Pépin tells the camera.

                                                “He doesn’t wash his,” she says. “I think in France they’re not as worried about things as we are, are they?”

                                                “Well, I live in Connecticut,” he says."

                                                http://tmagazine.blogs.nytimes.com/20...

                                                1. re: Chemicalkinetics

                                                  Hey, I find the video exchange between Julia and Jacques on youtube.

                                                  http://www.youtube.com/watch?v=18kC4c...

                                                  Start at 3:38 min.

                                                  1. re: Chemicalkinetics

                                                    "I leev een Connetteecut." Hilarious.

                                                    Having read the recent scare stories I am aware they are afraid of splashing. It's not like I put it on spin cycle with debris flying all over. Sure a bit of care needs to be taken, but when I fix a chicken there is a lot of hand and utensil contact. Just watch what you're doing and take a modicum of care.

                                                    jb

                                                    1. re: JuniorBalloon

                                                      <Having read the recent scare stories I am aware they are afraid of splashing.>

                                                      On the other hand, we sort of did the control study. For decades (maybe centuries) Americans have been washing their chicken and did it in the "wrong way". Guess what? Vast majority of people survived.

                                                      <"I leev een Connetteecut.">

                                                      Must be a East Coast v West Coast thing (Julia - California, Jacques - Connecticut)

                                                      1. re: JuniorBalloon

                                                        Yeah. I'm a rinser, for the exact same reasons and in the exact same cases as you. We have a very deep sink, and I'm not playing bath day with whatever chicken parts I need to rinse. And lo and behold -- still alive to be typing this.

                                                        1. re: linguafood

                                                          Agreed; But if people are getting sick, it's not from the rinsed bird as it's from the lack of proper sanitation from not disinfecting the sink, faucet and surroundings afterward. Common sense is all it takes...

                                                          1. re: Cherylptw

                                                            I don't disinfect my sink, either.

                                                            1. re: linguafood

                                                              Nor do I. Nor anything else in the kitchen.

                                                              1. re: linguafood

                                                                I do; it's habit from previously cooking for others....I bleach everything

                                                                1. re: Cherylptw

                                                                  bleach residue isn't really doing you any favors, either.

                                                              2. re: Cherylptw

                                                                Yes. the problem as perceived by the powers that be is that bacteria is spattered on the faucet and sink. And it gets on one's hands too--particularly under the fingernails. I just decided it is easier to not wash. If I cook the chicken properly, any bacteria on its surface or inside should be killed. But bacteria splashed on the sink or faucet might be missed in the final cleanup. Or could contaminate, say salad greens.

                                                                But, I think the major salmonella problem is with the commercial producers of poultry.

                                                          2. re: Chemicalkinetics

                                                            Thanks. Cool video. I watched the rest.

                                                2. Lasagna is another one. When I make lasagna it's a two day process - a proper bolognese sauce the first day, and then fresh pasta, fresh grated parmesan, etc the second day for the lasagna itself.

                                                  There are lots of different preparations for lasagna that vary by region and preference. But a quick and easy lasagna with jarred sauce, low fat cottage cheese, pre-grated mozzarella etc. may be fast and easy, but it's not even in the same class of quality, taste wise.

                                                  12 Replies
                                                  1. re: tastesgoodwhatisit

                                                    One hundred percent agree with you! Once I made Hazan's green lasagna I've not eaten another version. I can make it in one day cause I make the Bolognese sauce in huge batches and freeze. There's not a single corner I cut or substitution that I make and if I gave the recipe to someone else I'd lecture a la M. Hazan :) to not muck around.

                                                    And to add to this thread, I'll include Joe H's "absolute best risotto you will ever eat:...."

                                                    http://chowhound.chow.com/topics/288918

                                                    1. re: c oliver

                                                      Thanks for the reminder about Joe H's risotto. I hope to try it sometime, but it terrifies me. It terrifies me because I'd probably eat two portions.

                                                      1. re: bcc

                                                        I made it a few years ago...JUST LIKE HE SAID!!! It was terrific but insanely rich. Definitely a side dish with something else not rich.

                                                    2. re: tastesgoodwhatisit

                                                      I actually love both types of lasagna, but I think of them as completely different foods. Sort of like homemade mac and cheese vs. the blue box. Love both, but they are not the same and shouldn't be compared to one another. Apples and oranges.

                                                      1. re: biondanonima

                                                        I hear you but don't really like your comparison :) Blue box isn't just different but subpar, IMneverHO of course :)

                                                        1. re: c oliver

                                                          I know many people scorn the blue box, but with a handful of shredded sharp cheddar, extra (whole!) milk and lots of fresh cracked pepper added, I really love it. Eaten straight from the pot in which it was cooked, of course - there really is no other way.

                                                          1. re: biondanonima

                                                            Love the blue box. That neon orange cheese goop has a special place in my heart.

                                                            Maybe cuz it was such an exotic meal to this German gal '-)

                                                            1. re: biondanonima

                                                              :) But you've changed it! More (good) cheese, extra (whole!) milk and fresh cracked pepper.

                                                              And, lingua, I'm not disparaging it at all. Have eaten tons of it. But I wouldn't really call it a riff on 'real' mac n cheese.

                                                              1. re: c oliver

                                                                Neither would I, by all means. But sometimes, only the blue box hits the spot.

                                                              2. re: biondanonima

                                                                I love the blue box too (it's called "Kraft Dinner" in Canada), but I find it best when prepared as per directions and then stirring in a couple of big spoonfuls of salsa. Yum.

                                                            2. re: biondanonima

                                                              For me it is chili. I make tin can chili when I'm in a hurry, and take my time with it when I want the real stuff, cooked slow with deep flavor.

                                                              Two different dishes.

                                                              1. re: sueatmo

                                                                For me it's pizza - Yes, frozen basically sucks but sometimes I just need a quick fix.

                                                          2. Veggieburgers. "Tastes just like beef." Not even close. Or another favorite of mine is, "I substituted ground turkey for the hamburger in the chili. Can't tell the difference and is healthier for you." I wouldn't feed that to a dog. My daughter would run me in for cruelty to animals.

                                                            I can understand substitutions when health , budget, or availability become a problem. But don't start boasting about having discovered the recipe for oysters Rockefeller. You have to go to the source to truly know what they are about. As I have.

                                                            And my version isn't even close.

                                                            5 Replies
                                                            1. re: INDIANRIVERFL

                                                              Now, there is something for you.

                                                              What if you compare a nice home made crafted turkey burger to the frozen mass produced McDonald style hamburger?

                                                              1. re: Chemicalkinetics

                                                                I not only don't have a problem with turkey burgers, I like and have served them. But please don't say that it is "just as good" as a beef burger. It may even be better. But is not the same.

                                                                And I'll have you know I only go to McDs for the senior coffee. And I read that magazine for the articles. And I did not inhale.

                                                                1. re: INDIANRIVERFL

                                                                  That's the diff, IRF. It's different so it's not in the category of trying to be "as good." I have an incredible turkey burger recipe but it's not a beef burger one and I don't pretend that it is. It's wonderful and it's "as good" as anything but it isn't "the same."

                                                                  Love that senior coffee...and I DID inhale :)

                                                                  1. re: c oliver

                                                                    and I actually prefer veggie burgers to beef burgers, especially if they're served in a portobello mushroom cap (and they frequently are). Gardenburger used to actually have something on the box about them not *trying* to taste like a beef burger.

                                                                    I use ground turkey a lot -- none of us are particularly big beef fans, and in things like lasagna and chili, a lot of it is just texture, as the flavor of the rest of the meal overtakes it.

                                                                    But I use ground turkey -- not ground turkey breast, which to me is no better than using shredded damp cardboard.

                                                                    1. re: sunshine842

                                                                      We've been grinding our own beef for a few years now and then pork for bulk Italian sausage (thanks, Chef Batali). But a year or so ago we started fixing pork burgers and FAR prefer them to beef.

                                                                      Hopefully this will be allowed. Here's the turkey burger recipe I use:

                                                                      http://www.oprah.com/food/Mar-a-Lago-...

                                                            2. I gotta say sometimes this "can't make it" stance has stopped me from trying. Take baklava. I adore the stuff. Even with a sweet tooth that has changed dramatically over the last decade, a piece of well made baklava still makes me happy. So this past year, after years of avoiding it, I started to make my own. Batches and batches of trial and error. Focus on the syrup, focus on the nuts, and of course the pastry.

                                                              Well, I nailed it! Took me a solid year to focus on it but now I wouldn't hesitate to "make it just as good."

                                                              3 Replies
                                                              1. re: HillJ

                                                                You may have a slight misunderstanding about what I meant. You can certainly make Baklava as good as anyone on the planet. That only requires time and experience. What I'm referring to is someone who says I use margarine instead of butter when I make baklava and it's still just as good. No, it's not.

                                                                My comment was in no way intended to tell people they can't make a dish because they lack the competence. Only as an appreciation for making things with the proper ingredients and technique and time.

                                                                jb

                                                                1. re: JuniorBalloon

                                                                  Well maybe I didn't fully understand what you meant but the explanation sort of does play into what I meant.

                                                                  You gotta crawl before you can run sometimes. And while I wouldn't have gone off and used margarine in place of butter to make baklava, I did learn that some of my short cuts weren't helping me make spectacular baklava. Acing it wasn't entirely about practice, practice, practice. Stellar meant patience, following key elements to the letter and using the best ingredients I could find. And as it turns out some of the baklava I was buying was pretty crappy after all.

                                                                  1. re: HillJ

                                                                    And this is the main reason I'm usually a recipe follower.

                                                                1. re: fldhkybnva

                                                                  I love caramelized onions. You just can't hurry them. Takes patience. Yum.

                                                                  jb

                                                                  1. re: JuniorBalloon

                                                                    I've read many approaches to speed them up but low and slow on the stove seems to work best for me.

                                                                        1. re: JuniorBalloon

                                                                          When JoanN recommends something, you can count on it.

                                                                2. love ragu! called gravy in yonkers and sicilian gravy in bosto n

                                                                  1. Hungarian goulash and paprikash- my versions are decent, but never taste as good as what I order at Hungarian restaurants.(Realized after posting that I'm off-topic. I was responding to the title of the thread, rather than content in the Original Post).

                                                                    10 Replies
                                                                    1. re: prima

                                                                      prima, I'm curious. Do you use recipes from "reputable" sources?

                                                                      1. re: c oliver

                                                                        Hi c oliver- I've used Wolfgang Puck's beef goulash recipe, which is quite good for an Austrian/German-style goulash, and I've used various Home Cooking Board threads' recipes (thanks to JungMann for his suggestions). I have the Szeged hot and regular paprika. A few years ago, I did try some goulash recipes posted by a Hungarian food blogger (guesss that's not so reputable!) who was posting recipes in English. I've made some good goulashes and decent paprikashes, but they still don't taste as delicious as what I've ordered at Hungarian restaurants in Toronto (haven't had an opportunity to visit Hungary!). Whereas, I prefer my borscht and cabbage rolls to any restaurant versions I've tried!

                                                                        1. re: prima

                                                                          Thanks, kiddo. But that's not what the OP is talking about (I think!) You're doing "research" and still not reaching goulash-nirvana. But you're not winging it or changing critical ingredients. In other words, you get an A :)

                                                                          1. re: c oliver

                                                                            Exactly. Still trying to find goulash-nirvana at home. And I'm hoping I find it sooner than later, because good goulash is getting harder and harder to find in Toronto as Hungarian restaurants close and Hungarian chefs/kitchen staff retire!

                                                                            1. re: prima

                                                                              I'm going to be in Budapest in the spring. I'll check around :)
                                                                              PS: here in Reno/Tahoe there are NO Hungarian restaurants :)

                                                                                1. re: prima

                                                                                  Back in the day, a truism was that the best Vienner schnitzel was to be found in Budapest, while the best goulash was in Vienna. Please let us know if true if you have the opportunity to visit both!!

                                                                                  1. re: INDIANRIVERFL

                                                                                    Will let you know, should I ever revisit Vienna or find myself in Budapest. :)

                                                                                    1. re: INDIANRIVERFL

                                                                                      I've had goulash in Vienna but not in Hungary. My understanding though was that they were slightly different stylistically with the Vienna style goulash being thicker. I certainly loved the various goulashes I had in Vienna and was never able to replicate it quite right, sadly.

                                                                                      1. re: INDIANRIVERFL

                                                                                        We'll be in both, as well as Prague, so perhaps we'll go on a goulash search. Or not :) So much food, so little time :)