[Sca-cooks] Hungarian Torta

[Randy Goldberg MD]

> Well, apart from the fact that lard is _the_ main cooking fat of
> Hungary, sort of like ghee in India, and it probably detracts from
> the innate Hungarian-ness of the dish to use anything else, you can
> certainly use something else. I guess it's a situation where, if your
> guests aren't expecting lard, what they don't know won't hurt them.
> And in this case, it may actually save them.

And, by the way, Redon comments in the book that both of the recipes she
found for this are Italian, and she doesn't know why it's called
"Hungarian". Maybe because of the lard? :-)

Avraham

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Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)