Mon, Nov-14-05, 15:30
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Forum Founder
Posts: 19,570
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Plan: Atkins/PP/BFL
Stats: 400/223/200
BF:37%/17%/12%
Progress: 89%
Location: Ottawa, ON
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Quote:
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Originally Posted by aji
I was just trying to explain that the kind of cheese we are talking about here has nothing to do with traditional hungarian food (that's paprika, goulash, perkelt and many others, not this "liptauer cheese"). Instead, in original version (without anchovies and mustard) it is slovak. s
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This recipes is made with anchovies, which, according to every recipe I could find is considered a Hungrarian tradition:
http://www.fitnessandfreebies.com/f.../anchovies.html
Quote:
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This is a classic Hungarian cheese spread made from Lipto, a sheep’s-milk cheese. In Austria, this cheese spread called Liptauer.
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So I respect your opinion and sense of nationalism about this recipe and how the rest of the world must be "confused" about it's origin, but hope you'd be able to respect all the resources listed by both of us (even your links), that the origin is Hungarian.
Wa'il |