You're welcome! Now I need to make it again because I'm craving it. :D

Thanks Kipper! I will definitely give this a try, perhaps this weekend! I was fortunate to experience a great goulash while on a business trip to Budapest. A colleague took me to this restaurant that was tucked away in an alley. I was sick as a dog (turned out to be pneumonia), and it was freezing outside. That goulash was so good, it remains on my “last meal list”. Looking forward to trying your recipe!

Care to share the name of the restaurant?

Unfortunately, I can’t. I’m no longer with that organization, and neither is my colleague. I wish that I had noted the name.

Darn! I guess I'll just have to try to find something like it if I'm there. :D

It's not a hole in the wall place, but the first time I was in Budapest many years ago, we went to Restaurant Rosenstein. I think it's somewhat well known. My brother in law got the goulash. It was quite authentic and I recall they asked if he wanted hot pepper with it. Thinking he can handle spicy food he ma mistake of shoveling some onto the goulash before sampling it :). Fortunately I tried a bite before that and it was delicious. I can also recommend the roast goose there, it made me love goose.

I've also found that I really like the "goulash soup" that is served in Hungary, but I've also found in the Czech Republic, Slovakia, and Austria. Basically all the same flavors, but in soup form. I assume cheaper and less labor intensive to make, but not as heavy and quite good. It's not goulash, but that doesn't mean we can't like it for what it is. May only be available in the more tourist-friendly restaurants.

Contact me before you next go and I'll look up our 'hole in the wall' but only under pains of death swearing that you won't share online - it's already getting too popular for our liking. When we first found it we could just show up for a good authentic meal but last time we had to call for a reservation.

National Margarita Day Recipe Share
 

At the 20th Drunk DO last Friday, we had a margarita recipe share in honor of National Margarita Day! I am posting them here so that you too many enjoy them.

Siete-Seis-Siete Margarita (jrl767)

• 2 parts Dos Hombres Mezcal (brand started by “Breaking Bad” co-stars Bryan Cranston and Aaron Paul)
• 1 partCazadores reposado tequila
• 1 part Grand Marnier or Orange Curaçao
• Juice of 1 small blood orange
• Juice of 2 limes
• Juice of ½ lemon

Fill a large shaker with ice; add all ingredients and shake well for ≈30 seconds. Strain into a large glass (salted rim optional), add ice if desired, and garnish with a lime wedge (sprig of rosemary also optional).

MSP Margarita (MSPeconomist)

• "Tip Top" Margarita Cocktail
• Glass or plastic cup, filled with ice
• Delta Air Lines flight attendant (optional)

Acquire canned Margarita on a Delta-marketed flight.Open can and pour over ice into a pretty glass (or let FA pour over ice in a plastic glass). Enjoy!

Margarita Norteña (CoffeeTraveler)

• 1 oz. Tequila blanco
• 1 oz. Sotol (plata)
• ¾ oz. Orange Curaçao (or triple sec)
• ¾ oz. Lime juice
• ¼ oz. Agave syrup
• 5 drops of saline solution (or tiny pinch of salt)
• 1 twist of lime

Pour all ingredients into a shaker with ice.Shake well and strain into a cocktail glass. Garnish with a lime twist.

Susan's Saturday Margarita (GW McLintock)

• 2 shots Tequila
• ½-1 shot Triple Sec
• Lime juice
• Sour Mix
• Splash of Orange Juice

Combine tequila, triple sec, lime juice, and sour mix in a shaker with ice. Shake to combine and strain into a glass filled with ice. Add a splash of orange juice as a float. Curse out the recipient and serve.

-J.

From the 20th Drunk DO: https://www.flyertalk.com/forum/dini...ipe-share.html

-J.

Thanks. I may try that.
I'll send you a PM. I promise not to share online. :D

The best margarita that I have ever had; it is very easy to make.

Rick Bayless' Topolo Margarita

1 1/2 oz. reposado tequila
1/2 oz. Combier Orange Liqueur
1/2 oz. agave nectar
1 oz. fresh squeezed lime juice

Combine in a large cocktail shaker with 3/4 cup ice cubes. Shake vigorously until frothy and cold, and tiny ice crystals form in the drink, about 30-45 seconds. Strain in to a large salt rimmed martini glass.

I have a seemingly never ending supply of spinach right now, probably 5+ lbs, and am not a big fan of it cooked, but eating too much raw can be bad because of the high oxalic acid content. Anyone have any favorite [edit to add: egg-free] low-effort recipes besides making a dip, with pasta, or sauteed with garlic?

Omelet! One of my favorite health food restaurants makes a spinach and baked egg white wrap that's pretty tasty, and you can use whatever sauce or dip you like.

-J.

Oops, I forgot to say egg-free. Great idea though!

Ack, guess that won't work.

You could make a sandwich with turkey, spinach, and cheese... or even a BST (bacon, spinach, tomato... like a BLT but with spinach instead of lettuce) or a BAST (with avocado).

-J.