Making Segedin Goulash: Ten Years Ago

[Pink Pig Time Machine by Wilfrid: March 21, 2016]

A quiet mid-March ten years ago, and I set myself to figuring out how to replicate the Ukrainian National Home's spectacular segedin goulash.  Not too much too it, of course: tender pork, lashings of sauerkraut, some sour cream.

Look, ten years on, I don't know if I followed a recipe.  But I did eat it several consecutive nights.

I also went back to the wonderful Munch show at MoMA, and began attending a seminar on Robert Musil's The Man Without Qualities, led by Burton Pike--author of the only book on Musil I'd been able to find in  English back in the 1980s when I first read the titanic novel.

Eating out?  Yes, at Tintol, a tapas bar in the Theater District (long gone): pork belly, chorizo al diablo, tripas al modo Porto, ensalada de bonita, lomo de cordero, croquetas de bacalao, cheese with membrillo, olive bread.  And at Casimir, a humble French joint on Avenue B: duck pâté, steak frites.

Oh, I made duck gizzard confit at home too.  Next week: intriguing Ureña.