In article >, "Peter A.
Nemenyi" > writes:

>Yeah, count me in! ;-)
>
>NPA.
>
>

Great! A couple of pinko die-hards, a woman who thinks pouring mustard all
over herself in public is art, a British Columbian version of the
Flim-Flam Man and now a man who promotes extreme right-wing,
conspiratorial views of 20th Century history! My money is on Nemenyi
turning out to be their leader. He's the only one of them besides Benke,
perhaps, who could find his rear end with both hands.
Sam Stowe

"If Rose don't like the city life,
I think I'll take her home..."
 -- The Flatlanders (Joe Ely, Jimmie Dale Gilmore and Butch Hancock)

In article >, Joe Szalai
> writes:

>Don't lose any sleep over the possibility of my world view crumbling.

I won't because I realize it's encrusted to you like a barnacle to a
ship's hull.
Sam Stowe

"If Rose don't like the city life,
I think I'll take her home..."
 -- The Flatlanders (Joe Ely, Jimmie Dale Gilmore and Butch Hancock)

In article >, Joe Szalai
> writes:

>C'mon Sam.  Stop acting as if someone peed into your corn flakes.
>
>Joe Szalai
>
>"I am ... what I am".
>   The Village People

I love the thread header. Don't let it die. Do not let it die. In the
meantime, I take it you approve of the fact that Benke is using his
mysterious condition to mulct you and other Canadian taxpayers? What, does
the smiling con man play some kind of major role in Hungarian folk
mythology?
Sam Stowe

"I yam what I yam..." -- Popeye the Heterosexual (Although, God Knows,
Olive Oil is Rather Androgynous, Isn't She?) Sailor Man

"If Rose don't like the city life,
I think I'll take her home..."
 -- The Flatlanders (Joe Ely, Jimmie Dale Gilmore and Butch Hancock)

Hi, George and All!

At 10:13 12/07/96 +1000, George Antony wrote:

<snipped Steven Scheer's comment>

>It all depends on how you want to get the dough/batter into the cooking
>pot.  To be able to dribble it, you do need a thinner, batter-like mix,
>with more water added than in the recipe.
>
>The way I do it is to force the paste through the big holes of a cheese
>grater.  This is just fine for the recipe in Lang.  My mother uses a
>chopping board and a knife  (the latter a mere blur when in operation),
>with an obviously drier dough.
>
>I suppose, Lang's fault is not to point this out.
>
>Also, take care not to overwork the mixture.  It needs just the minimal
>necessary amount of mixing, otherwise it becomes very rubbery.
>
>George Antony

OK, I got a nokedli recipe from Aniko Dunford (where *is* she, by the way? -
she was supposed to be back from *Magyar-land* on the 8th or 9th, but I
haven't heard or seen a peep from her) which has 4 cups of flour and 2 cups
of water, and the result is such a thin batter that it runs right through
the nokedli-maker. (I presume it is *supposed* to be like that!).

My next question is - exactly what is the difference between nokedli and
galuskas? My cookbooks that give galuska recipes don't seem to even mention
nokedli. Would it be that the nokedli are thinner in consistency than the
galuskas?

Ko:szo:no:m,

Johanne

Johanne L. Tournier
e-mail - 


>
>

Mr. Stowe wrote:

>Flim-Flam Man and now a man who promotes extreme right-wing,
>conspiratorial views of 20th Century history! My money is on Nemenyi
>turning out to be their leader. He's the only one of them besides Benke,
>perhaps, who could find his rear end with both hands.
>Sam Stowe

Whatever happened with your earlier opinion? :-)

Dear Mr. Nemenyi:
I'm sorry I'm so late in responding to the post you sent me over the
weekend. My work schedule at the office has kept me away from the 'Net for
a few days.

I wanted to thank you for taking the time to answer me personally and in
detail. I really appreciate you going to all that trouble and I certainly
enjoyed reading the results.

Thanks, once again. And you are, indeed, a pretty nice guy and a gentleman
to boot.                                   ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Sam Stowe
> ----------------------------------------------------------------------------
NPA.

I

**************To HUNGARY Subscribers in the New York City
area*******************

My installation  "Album", is still on view at The National Arts Club across
from Gramercy Park.

The album begins around the turn of the century through the thirties,
forties and fifties in Hungary, and ends around 1963 in  the US when I
became a citizen. I was  nine years old when I left Hungary in1956, and
returned there in 1990 as a  photojournalist.

The theme of the show is:
"Home is where The Art is,
or,
'Hybryd Affairs"

Show times are daily, including Sundays 12pm - 6pm. It closes at the end of
July.

The National Arts Club
15 Gramercy Park South (20th between Irving Place & Park Ave. South)
New York, NY 10003

212-475-3424

Thanks for your attention,

Anna M. Mogyorosy

EFisher sounds very reasonable to me

Hungarians' attitude toward salads as "rabbit food" reminds me of a story
which, though dealing with New York Jews at the turn of the last century,
is a close relative:

A non-Jewish actress in those days was appearing in a Broadway production,
the cast of which was mostly Jewish.  They all became friends, and after
the show each evening, they'd take her with them down to the Lower East
Side for their standard Jewish deli repast of smoked meats and breads.

After several nights of this, and having a more genteel stomach, she asked
the waiter politely, "Have you any . . . vegetables?"

His sneering reply: "Vat's the matter, lady--pickle ain't a vegetable?
Sauerkraut ain't a vegetable?"

In Hungary in the '80s, if you were a vegetarian people tended to think
you were nuts, if you could actually afford meat and *chose* to eat
vegetables instead.  But all that's changing now, as Hungarians become
more health-conscious (and figure-conscious): there's at least a few
vegetarian restaurants there, and, I'm sure, more to come.  The *ultimate*
test will be when you can go into a restaurant  in Hungary and ask for the
no-smoking section.  Then you'll know the new world has arrived.

Burian

On Fri, 12 Jul 1996, Burian wrote:
SNIP
>
> His sneering reply: "Vat's the matter, lady--pickle ain't a vegetable?
> Sauerkraut ain't a vegetable?"
I got the same question once, in regards to only pickled beets, not that
I asked for otehr veggies, I just made a face about the beets :-)

>
> In Hungary in the '80s, if you were a vegetarian people tended to think
> you were nuts, if you could actually afford meat and *chose* to eat
> vegetables instead.  But all that's changing now, as Hungarians become
> more health-conscious (and figure-conscious):

Note that according to a friend who was a dorm director in Pecs, bulimia
is up amongst women now that the figure consciousness is up.

As for a non-smoking section, I only wish.

Darren

At 12:08 12/07/96 -0400, Burian told a Jewish joke:

<snip>

>A non-Jewish actress in those days was appearing in a Broadway production,
>the cast of which was mostly Jewish.  They all became friends, and after
>the show each evening, they'd take her with them down to the Lower East
>Side for their standard Jewish deli repast of smoked meats and breads.
>
>After several nights of this, and having a more genteel stomach, she asked
>the waiter politely, "Have you any . . . vegetables?"
>
>His sneering reply: "Vat's the matter, lady--pickle ain't a vegetable?
>Sauerkraut ain't a vegetable?"

<snipped the more-or-less serious stuff>
>Burian

I love it! I will always remember that line - "Vat's the matter, lady -
pickle ain't a vegetable?!"

That reminds me of the following, which, although not a joke about food, is
one of my favorite Jewish jokes:

There was a Jewish rabbi who lived across the street from a Catholic priest.
The priest got a new black car, and he went out with his vestments on and
sprinkled the car with holy water and blessed it, and so on. Some time
passed, and the rabbi also bought a new car. He walked s-l-o-w-l-y around
the car, somewhat bemused, trying to think of what he might be able to do to
properly inaugurate it. Finally, he got a hacksaw and cut two inches off the
tailpipe!

Hungarian content :-)) - I remember a joke from a long time ago - and I wish
I could remember where I read it -

This joke was told at the time Imre Nagy was in and then out again in 1956
in Hungary:

Three men were being held as political prisoners in Hungary.

The first prisoner asked the second prisoner why he was being held. He said,
"I opposed Imre Nagy."

The second prisoner then asked the first prisoner why *he* was being held.
The first prisoner said, "I supported Imre Nagy."

Both prisoners then turned to the third prisoner and asked him why *he* was
being held. And he said, "I'm Imre Nagy."

Hope you all avoid the ill effects of the hurricane! (What's it like in
Chapel Hill, Sam?) And hopefully have a wonderful, lazy Summer weekend!

Bye for now,

Johanne

Johanne L. Tournier
e-mail - 

In article >,  says...
>
>OK, I got a nokedli recipe from Aniko Dunford (where *is* she, by the way? -
>she was supposed to be back from *Magyar-land* on the 8th or 9th, but I
>haven't heard or seen a peep from her) which has 4 cups of flour and 2 cups
>of water, and the result is such a thin batter that it runs right through
>the nokedli-maker. (I presume it is *supposed* to be like that!).
>
>My next question is - exactly what is the difference between nokedli and
>galuskas? My cookbooks that give galuska recipes don't seem to even mention
>nokedli. Would it be that the nokedli are thinner in consistency than the
>galuskas?
>
>Ko:szo:no:m,
>
>Johanne
>
>Johanne L. Tournier
>e-mail - 
>

"Nokedli" is just another name for "galuska." And no, it's not
supposed to run through anything. Here's the modified recipe
from Lang, it's tried and true:

1 egg
3 tablesoons lard
2/3 cup water

1 teaspoon and 1 tablspoon salt
1 1/2 cups flour

I suppose I don't have to copy the whole procedure here.
Some notes, though: I use Extra Virgin Olive Oil for all
my cooking now, including Hungarian . . . for health
reasons. One certainly doesn't need lard. In America,
lard doesn't taste all that good anyway. Too many
preservatives, I suppose. Also, please remember that
certain of the ingredients above are used more than once.
The mixture itself requires ONE tablespoon of "lard"
and the boiling water gets the one tablespoon of salt.
The rest of the fat goes into the frying pan in which
the cooked and drained galuska is tossed a bit prior
to serving.

People who have lots of experience with galuska/nokedli
don't measure anything. They just mix the ingredients
required until they reach the consistency that's "just right."
For a novice to be told, "just add enough until it's just
right" is like a veritable nightmare, though . . . :-)

Good luck,

Steven C. Scheer

Could someone please send *ef* a keyboard that has capital letters on it?

Thank you.

Gabor D. Farkas>

At 08:03 PM 7/12/96 -0300, Johanne  wrote:

>Hope you all avoid the ill effects of the hurricane! (What's it like in
>Chapel Hill, Sam?) And hopefully have a wonderful, lazy Summer weekend!

I just spoke with my son, who lives in Greenville, NC and they have no
electricity.

Gabor D. Farkas

At 04:42 PM 7/11/96 -0700, Eva Balogh wrote:

>        I would like to call your attention that Hitler said many things
>which were "critical of capitalism," in fact, he called his ideology,
>"national socialism," not to be mixed up with the international kind.

Thank you for this rudimentary history lesson.  I feel enriched already.

>>Well, I'm not like that.  I've read her writings and I know that
>>she's not part of the 'hetkoznapi fasizmus' group.  The only reason I bring
>>it up is to remind her that they too are on the political right.
>
>        Oh, really. But, you see, I don't consider myself belonging to any
>kind of right. And, by the way, you ought to distinguish between "right" and
>"conservativism." But, I am not even a conservative.

You've written before that politically you're on the moderate right.  It's
not necessarily a question of 'belonging'.  And you're right about not being
a conservative.

Joe Szalai

At 12:08 PM 7/12/96 -0400, Burian wrote:

>The *ultimate* test will be when you can go into a restaurant in Hungary
>and ask for the no-smoking section.  Then you'll know the new world has
>arrived.

At 04:09 PM 7/12/96 -0400, Darren Purcell wrote:

>As for a non-smoking section, I only wish.

I would suggest to Hungarian policy makers, politicians, and restauranteurs
to by-pass the 'no-smoking section' phase and go directly to a no smoking
policy.  It should be obvious that having a smoking section in a restaurant
is like having a urinating section in a swimming pool.

Joe Szalai

P.S.  Are 'Munkas' (trans. 'Worker') cigarettes still available in Hungary?
And are they still dirt cheap?

At 04:42 PM 7/11/96 -0700, Eva Balogh wrote:

>        You personally may not have but Eva Durant was raving about the
>contents of Tibor Benke's piece. I think she used the word "excellent." I
>must admit I lumped the two of you together because normally you two agree
>one hundred percent. I have never heared the two of you argue about
>anything. And I bet that although you didn't openly "applaud," but on the
>whole you agreed with Tibor Benke's analysis of the origins of "communism."

As I said in my previous post, your comment was a fabrication.

>No, the problem is that you people refuse to contemplate the
>possibility that "capitalism" and "communism" are not linked in any
>substantial way.

I had trouble reading beyond the "you people" quip.  During the 1992
American Presidential campaign, Ross Perot, while attempting to gain the
support of African Americans, appealed to a large audience of them by saying
"you people".  It didn't go over very well.  It's very bad form.

>        But I am returning to my original question. "If the evils of
>capitalism are responsible for the outbreak of the Bolshevik Revolution, how
>is it possible that the predicted proletarian revolution broke out only in
>countries which lost the war.

Proletarian revolutions broke out only in countries which lost the war?
Really?  Was Lenin a worker?  Was Bela Kun a worker?  I would have thought
that most workers in the first decades of this century could hardly read or
write, let alone run a government.  Politicians and 'revolutionary leaders'
acting on behalf of, or in the interest of, the working class, do not a
proletarian revolution make.  Sorry to disillusion you.

Eva Balogh:
>>>        The last intriguing question: what is Barna Bozoki doing in the
>>>company of Elizabeth Fischer, Joe Szalai, Tibor Benke, and Eva Durant?

Joe Szalai:
>>The list is growing.  Scary.

Eva Balogh:
>        I fired off a quick, sarcarstic little note this morning but I think
>that I wasn't accurate enough. It is not so much the caliber of Mr. Nemenyi
>which matters--it is his political philosophy which is not exactly your cup
>of tea. I am not sure whether you really would like to have him as your
>comrade-in-arms. But, of course, if you are that desperate, please enlist
>him in the group.

And at 06:02 AM 7/11/96 -0700, Eva Balogh wrote:

>        I think the socialist group ought to be pleased to have a man of Mr.
>Nemenyi's caliber among them.

The above is an excellent example of how Eva Balogh fabricates her reality.
First, she identifies some people as being in each others "company".  Then
she says that I may not want Mr. Nemenyi as a "comrade-in-arm".  She ends by
saying that if I'm that desperate, I should enlist him (Mr. Nemeny) in the
"group", which magically became "the socialist group".  Until this week I
didn't realize that I was in anyone's "company", that I had
"comrads-in-arms", or that I belonged to a "group", "socialist" or
otherwise.  But what the hell, eh?  Take away our individuality and our
unique experiences and our voices will follow.

Joe Szalai

I really enjoyed Frank A. Aycocks letter. Im new subscriber of the
HUNGARY list. Some of the personalized proxy battles on the list are
really horrifying. However I was not surprised because of the stile,
since I know the writings of some contributors from other lists. I
would prefer discussing problems of science and education in Hungary
and the analysis of the current economical problems too. As hobby Im
also interested  in the history (may favoured writers are Arnold
Toynbee and Gordon Childe), and in greek philosophy (first of all I
prefer Socrates of Athen). Formerly I was water polo player, so Im
also interested in the water polo. Since my children are acrobatic
divers, the diving is also favoured.
My professional activity is concerned to mitochondria and gen
transfer. If anybody is interested in these later topics, I would be
happy.

dr Gyorgy Bathori M.D.
assitant prof.
Dept. Physilology
Semmelweis Medical University, Budapest

Frank A. Aycock > wrote in HUNGARY #725:

>You know, I joined the HUNGARY list because three years ago I had my
>first opportunity to visit Budapest, one of the most beautiful cities in
>the world in my opinion...
        As well as in mine. Thanks.

>(...)
>I am, though, really tired of people spending days attacking each other
>personally.
        So am I.

>(...)
>Please, though, let's stick to ISSUES not personalities.  It is the
>issues, not the individual personalities that are important.
        ABSOLUTELY true.

>I truly
>believe most if not all of those on the list are literate, mature,
>well-educated adults, (...)
        [here I am not absolutely sure...]

>
>As those of you who have been on this list awhile know, I write seldom,
>preferring to carry on personal discussions, disagreements, etc., with
>the individual writer, rather than over the list.  Further, I'm on this
>list to learn.  I need the information, history, cultural information, I
>can get from this list.  It's important to me as I continue my travels
>and work in Central Europe.  I can't get this information, though, if I
>have to continually spend lots of time deleting personal attacks that are
>labelled something else.
        AGREED!
>
>Some of you enjoy attacking everything someone says, so I expect to have
>several people attack me and what I have said today.  Go ahead.
        Don't count on me, Frank... :-)

>However,
>please don't bore everyone by putting it on the list.  Send it to me
>personally.  My e-mail is .  Don't bother the rest
>of the people when what you want to do is attack me.
        I feel: disagreement may be private, agreement should be public.

Sincerely,

George Jalsovszky Ph.D.
Senior research chemist
Central Research Institute for Chemistry
Hungarian Academy of Sciences
BUDAPEST, BUDAPEST, TE CSODA'S!