April 17, 2012 in Uncategorized
It’s April 5th and we’re in Hungary: in Budapest, at an Easter Market, staring down wooden kiosks laden with painted Easter Eggs, bottles of elderflower syrup and strawberry wine; giant cast iron skillets heaped with fat red sausages, rainbow-colored root vegetables, and spicy potatoes.
One kiosk attendant stirs a black cauldron full of porky, savory gulyás. Another rolls out floury potato dough to shape into dödölle.
There are glass tanks of fresh lemonade, teeming with thin slices of lemon, limes, and oranges. Side dish stations overflowing with tangy sauerkraut, plump beans, and sour cream. Grills sizzling with juicy sides of pork. Artisan Hungarian beers. Pots of pork-and-rice-stuffed cabbage. Chicken on the bone!
It is in this wonderland of traditional Hungarian deliciousness that I opt to try the rooster testicle stew.