[Sca-cooks] Hungarian Torta

[Philip & Susan Troy]

Also sprach 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

Interesting point. Maybe the lard; it could also be something a cook
acquired while travelling, or an approximation thereof. Think of the
allegedly Jewish but clearly treif recipes found in some of the
Spanish and Islamic sources. For that matter, all the Spanish and
Mexican rice dishes that bear little resemblance to rice dishes from
Spain or Mexico...

Adamantius