Cigánypecsenye (“TZEE-GAHGNE-PAEH-CHAEH-GNAEH”) is a traditional Hungarian dish usually based around several slices of well-browned pork. While every Hungarian cook seems to have their own method of making it, it is most commonly made with tarja (rib) or karaj (loin), and served with potatoes and crowned with a roast slice of slab bacon.
Cigánypecsenye
Gypsy Roast
What about the garlic? You can’t make that roast without it. ‘Tis just as important as the slice of pork.
Spot on Tom.
Me thinks Tom should write his own cookbook… He seems very bitter about all the “wrong” recipes!
I alway thought-in fact I was sure that a “karaj” was a chop and not a steak…Never bothered to look it up though.
Now something totally unrelated to ” Ciganypecs- enye” : I’d love to start with: what is the consensus about starting a South-East Asian (not Vietnamese,nor any other country from the Mekong Delta,nor,Japan,nor China)Cuisine.My partner(in the Resto Bus.(Chef) comes from that particular country)and we are just curious as to what kind of reception we could expect both from the locals (esp) and tourists-even with this downturn.If (after a long and ardous investigation) we were to go ahead it would not be opening before mid 2010 or later? Any responses?All kindly appreciated.
Ps.I do not wish to reveal the country of whose cuisine I am talking about as someone-else might jump the gun and without the exceptional knowledge of my partner they might come up with ” crap” and spoil any chances we might have (if any).
I think Budapest would welcome Cambodian food.
Ok,jokes aside. As much as I would love to have another ethnic restaurant here, the most important question is can you get the non-adventurous Hungarian tongue to give you repeat business? How much do you have to corrupt the original dish (see Chinese food)? Can you actually get the ingredients necessary to prepare original dishes?
“C’est moi”: Thank you for your commment and you are absolutely right about the fickle non-adventurous Hungarian taste-buds in Hungary.It is not Cambodian cuisine that i/we had in mind.None of the dishes would be under no circumstance corrupted.All ingredients that would not be available would be imported.In some ways the cuisine in the country in question has some similarities to Hungarian “Peasant”food with the exception of being adapted to the Tropics and of course the abundant use of Soy sauce,sweet potatoes.I do worry a lot about the patronage of the locals.
It seems kind of strange/paranoid to ask for people’s opinion without including the name of the cuisine. Who could possibly say? New York has any number of Thai restaurants, but when I left, just one Cambodian (which, by the way, was exceptional – don’t knock Cambodian until you have tried it). Who could possibly say?
No way am I knocking Cambodian food.I too have had it before and like it.Here in Melbourne with a pop. of about 3 mill. we have at least 5 Cambodian Restaurants. I know it sounds paranoid but for (very) good reasons I’ve already explained why I don’t want to publish the particular cuisine (at this stage).Suffice it is to know (for the Locals) that it is a South-East Asian.I know for a fact from my Hungarian wife,Hungarian friends ant etc that they( the ones here-anyway) don’t give a fruit what particular South-East Asian Cuisine they are munching on- until they either really like or really despise it-then they ask “what country’s food was hat?”As I also mentioned before this is only the my/our “baby-steps” into the venture.Eventually we will be using extensive demographics, surveys and a lot of local personal research by ourselves my relos, friends,aqaintances and hired proffesionals.I repeat this excersise on this site was was purely and only for the prelim “feel-out”.Sorry if I have difficulties making myself understood.At first I thought that a lot of Locals use this site.Cheers.