Hollosi Information eXchange /HIX/
HIX HUNGARY 1073
Copyright (C) HIX
1997-08-02
Új cikk beküldése (a cikk tartalma az író felelőssége)
Megrendelés Lemondás
1 Re: NATO ratification (mind)  12 sor     (cikkei)
2 Re: Turnip, rutabaga (mind)  10 sor     (cikkei)
3 Re: Turnip, rutabaga (mind)  16 sor     (cikkei)
4 Re: Turnip, rutabaga (mind)  30 sor     (cikkei)
5 Re: Turnip, rutabaga (mind)  29 sor     (cikkei)
6 Re: NATO ratification (mind)  20 sor     (cikkei)
7 To:k - Squash (mind)  19 sor     (cikkei)
8 Re: Turnip, rutabaga (mind)  36 sor     (cikkei)
9 Looking for volunteeropportunities (mind)  47 sor     (cikkei)
10 Re: Democracy in Slovakia and Gabcikovo (mind)  26 sor     (cikkei)
11 Re: Turnip, rutabaga (mind)  12 sor     (cikkei)
12 Re: Turnip, rutabaga (mind)  33 sor     (cikkei)
13 Re: Turnip, rutabaga (mind)  25 sor     (cikkei)
14 Re: To:k - Squash (mind)  17 sor     (cikkei)
15 Re: NATO ratification (mind)  10 sor     (cikkei)

+ - Re: NATO ratification (mind) VÁLASZ  Feladó: (cikkei)

>
>Oh Amos, you're hopeless.  I was just suggesting that Clinton first check
>with Congress or the Senate to see what he'd be able to do and not the
>other way around.
Any time the President sticks his neck out, he checks with Congressional
leadership. This being a treaty matter I am sure he discussed it with
Sen.Lott, who is majority leader and the most influential senator. Lott has
gone on record favoring the expansion. In fact he and some other senators
recently visited Hungary, where Lott + entourage again expressed  support- I
saw/heard on TV.

 Andy.
+ - Re: Turnip, rutabaga (mind) VÁLASZ  Feladó: (cikkei)

Bob Hosh wrote:
>
>
> It is a tasty stew of bacon, beef, potatos, carrots and rutabaga topped with
> parsley dumplings. Although not Hungarian, I will send you the recipe. :)
>
> Bob H.
> 
Thanks in advance!
Miklos H.
+ - Re: Turnip, rutabaga (mind) VÁLASZ  Feladó: (cikkei)

S or G Farkas wrote:
>
> At 06:47 AM 8/2/97 EDT, Hugh Agnew  wrote:
>
> >What, then, is the Hungarian term for "carrot"?
>
> Sa'rga re'pa (yellow carrot), also, in Transylvania  murok.
> >
> >And if it's "repa" (since "feher repa" is "white carrot"), then what
> >is the Hungarian term for "beet"?
>
> Ce'kla.
>
> Gabor D. Farkas
Prea bine!
Miklos K. Hoffmann
+ - Re: Turnip, rutabaga (mind) VÁLASZ  Feladó: (cikkei)

Hugh Agnew wrote:
>
> But I also have a question, based on selective ignorance:
>
> What, then, is the Hungarian term for "carrot"?
>
> And if it's "repa" (since "feher repa" is "white carrot"), then what
> is the Hungarian term for "beet"?
>
See the answer of GDF!

> Since most Slavic languages that I am familiar with call "beet" something
> similar to "repa" but carrot something different, I wondered...
>
> On the Canadian side of my family, rutabaga (called by my grandfather
> "turnip" as opposed to the "white turnip" that in the US is called
> "turnip") was a welcome addition to the table, and part of the big feasts of
> the winter, like Christmas dinner or New Year's.  My mother still
> includes it at Thanksgiving and Christmas, if she can get rutabagas
> in Oklahoma.
>
> I can offer you all a recipe for a rutabaga souffle that would be wasted
> on livestock!

Don4t offer, Hugh. Send!
( Please )

Sincerely,

Miklos Hoffmann
+ - Re: Turnip, rutabaga (mind) VÁLASZ  Feladó: (cikkei)

Dear fellow-listmembers,

I've been following the discussions around feher repa and its possible
equivalents with great interest (and hunger!--I keep expecting a spate
of recipies soon...)

But I also have a question, based on selective ignorance:

What, then, is the Hungarian term for "carrot"?

And if it's "repa" (since "feher repa" is "white carrot"), then what
is the Hungarian term for "beet"?

Since most Slavic languages that I am familiar with call "beet" something
similar to "repa" but carrot something different, I wondered...

On the Canadian side of my family, rutabaga (called by my grandfather
"turnip" as opposed to the "white turnip" that in the US is called
"turnip") was a welcome addition to the table, and part of the big feasts of
the winter, like Christmas dinner or New Year's.  My mother still
includes it at Thanksgiving and Christmas, if she can get rutabagas
in Oklahoma.

I can offer you all a recipe for a rutabaga souffle that would be wasted
on livestock!

Sincerely,

Hugh Agnew
+ - Re: NATO ratification (mind) VÁLASZ  Feladó: (cikkei)

At 09:56 PM 8/1/97 -0400, Eva Balogh wrote:

<snip>
>        No, there's no hidden message. Just a simple explanation of how the
>American system works. Unfortunately, you know very little about it, but
>unfortunately that doesn't prevent you from making pronouncements on the
>subject. ESB

We've all heard this refrain before.  It seems that everytime I criticize
the American political system, Eva Balogh pipes up to say that I don't know
what I'm talking about.  Meanwhile, her sidekick in Australia echos her
sentiments by saying that my analyses are half-baked.

This time around I think it's a different type of flea that's causing them
to scratch so much.  I may be wrong, but I believe they're afraid, or
perhaps just a bit apprehensive, that their beloved America is going to
slap Hungary in the face, again(!) by not expanding NATO.  The first slap
was in 1956.

Joe Szalai
+ - To:k - Squash (mind) VÁLASZ  Feladó: (cikkei)

For several years I've been growing Kabak (Turkish zucchini).  It has a
white/yellow skin and I find it milder and crispier than the black Italian
zucchini.  When cooked, or stewed, it keeps it's shape much better than the
Italian zucchini.  In short, I prefer it to the black zucchini.  However,
one day at the market, I saw some English vegetable marrow and it looked
exactly like the Kabak that I've been growing.  I asked my friend, who gave
me the seeds, if the two were the same thing and he said that they weren't.
 This spring he was in Turkey and brought me some more Kabak seeds as I
wasn't successful in growing a few big Kabaks last year.  Is anyone on this
list familiar with Kabak?  Is Kabak used/known in Hungary?

Also, my mother used to tell me that in pre-1965 Budapest (and maybe after
that, as well), during the fall and early winter months, street vendors
sold strips of hot, baked squash.  She was disappointed that she never saw
that kind of squash in Canada.  Is anyone familiar with the kind of baked
squash that was sold by those street vendors?  What was it's name, and is
it available in Canada?

Joe Szalai
+ - Re: Turnip, rutabaga (mind) VÁLASZ  Feladó: (cikkei)

On Thu, 31 Jul 1997 12:09:07 -0400, Barnabas Bozoki
> wrote:

>On Thu, 31 Jul 1997, Bob Hosh wrote:
>
>>
>> Check in Orszagh under "marharepa" for rutabega. Was considered a livestock
>> feed not fit for human consumption.
>>
>> Hope this helps.
>
>Thank Bob, I did but in my Orszagh (8th Ed., 1979) marharepa is not
>listed. According to the "Magyar Ertelmezo szotar" the botanical name of
>the "marharepa" -> "takarmanyrepa" is "beta vulgaris". Beta vulgaris is
>"Swiss Chard". I agree that the rutabaga looks like "marharepa", but the
>dictionaries, encyclopedias really confused me.
>
>Barna Bozoki
I was not going to get involved in this since I can ill afford the
time, but broke down and scanned a few of my old cookbooks.
What I found may just add to the confusion.
Feher repa, petrezselyem gyoker (parseley root) and pasternak
(parsnip) are all different. Now comes the new problem: What is
kelrepa? It is also mentioned. BTW beets are called vorosrepa instead
of the now common cekla. All this is from: original
Kugler Geza: Budapesti Szakacskonyv. No date of publication.
Price 6 Korona. Maybe one of our many historians can give us an
approximate date of publication based on the price?
Now back to work :-)
Sincerely,
Eva
````````````````````````````````````````````````````````````````````````
Eva Kende B.Sc. Author of Eva's Hungarian Kitchen
look for it at: http://kinga.com/cook.html
email to: 
````````````````````````````````````````````````````````````````````````
+ - Looking for volunteeropportunities (mind) VÁLASZ  Feladó: (cikkei)

Dear Fellow listmembers,

I'm forwarding this message to the list at the request of the original
sender.  If you can help with his query, please write directly to his
e-mail address as well (or instead of?) replying to the list.

Sincerely,

Hugh Agnew

> ----------------------------------------------

Hi!

I am looking for organisations and projects in Hungary (and in other
countries as well) that offers volunteeropportunities.

Recently I discovered that there are no good books that lists
volunteeropportunities throughout the world. I think that students and
others would find such a listing very useful and therefor am I now
collecting addresses to volunteerplaces all around the world.

Please help me to make the list as complete as possible by sending me
names and if possibly addresses of organisations you know or might
think holds volunteerpositions. Reply to me by e-mail,
, or by snail-mail:

Tomas Wennstrom
Hallmansvagen 13
S-554 48 Jonkoping
SWEDEN

Take a look at the WEB-listing's page,
http://home2.swipnet.se/~w-22605/tomas/volunt/index.htm
and I think you will understand more.

Yours sincerely,
Tomas Wennstrom
> --------------------------------------------------
E-mail: 
Take a look at the following pages,
my volunteer hompage: htttp://home2.swipnet.se/~w-22605/tomas/volunt/index .htm
my chronicles in the local paper Jönköpings-Posten
http://home2.swipnet.se/~w-22605/tomas/jp/index.htm
> --------------------------------------------------
If you know any organization that offers, or might offer volunteeropportunities
, please send me a note.
+ - Re: Democracy in Slovakia and Gabcikovo (mind) VÁLASZ  Feladó: (cikkei)

Amos Danube wrote:

>I find bothersome  is that my mailbox is stuf-
>fed with messages I didn't ask for.And neither Bela Liptak nor the
>HL bothered to ask me whether I want to receive any of this stuff.
>On top of it,  Mr. Liptak is not around  to discuss the proposals.

I believe it would be better adhering to the charter of the Hungary
discussion list
if political activists posted, at most, monthly reminders of how one can
participate
in their activities rather than dumping all their notices on every subscriber o
f
this discussion list.

For it is getting rather tiresome how the originators of some activist
notices do
not bother joining the discussion that their notices occasionally trigger on
this
list.  Such behaviour indicates contempt for this list.

George Antony
> -------------------------------------------
Karen Pedley and George Antony
18 Darley St, Toowong Qld 4066, Australia
Phone/Fax: (+61-7)/(07) 3371-8734
+ - Re: Turnip, rutabaga (mind) VÁLASZ  Feladó: (cikkei)

At 06:47 AM 8/2/97 EDT, Hugh Agnew  wrote:

>What, then, is the Hungarian term for "carrot"?

Sa'rga re'pa (yellow carrot), also, in Transylvania  murok.
>
>And if it's "repa" (since "feher repa" is "white carrot"), then what
>is the Hungarian term for "beet"?

Ce'kla.

Gabor D. Farkas
+ - Re: Turnip, rutabaga (mind) VÁLASZ  Feladó: (cikkei)

On Fri, 1 Aug 1997, S or G Farkas wrote:

> At 10:24 AM 7/31/97 -0400, Bozoki Barna  wrote:
>
> >Can anybody clarify this "white carrot" mystery for me?
>
> I can try. I think it is "petrezselyem". And the other one is "retek".

Good try, the parsley root (petrezselyem gyoker) is definitely called white
carrot by some people, but I don't think that anyone calls the radish
(retek) white carrot.

After some further checking I am convinced that parsley is also called
white carrot. For example, in the Hungarian Heritage review, I found a
recipe for chicken soup by the recently deceased Louis Szathmary, cook
extraordinary. He lists among the ingredients "parsley root or parsnip",
implying that this two vegetables are interchangable, i.e. both are white
carrots.

However, one of my Hungarian friend insists that they are different. He
says that one should only use parsley roots in chicken soup, and parsnips
in the bean soup. He also claims that the parsnip is know in Hungary as
"babgyoker" or "paszternak". So according to this fellow only the parsley
root can be called white carrot.

But if you check in the Orszagh's dictionary "feher repa" is translated as
turnip into English. This does not sound right to me, since the turnip is
like the rutabaga, it looks and tastes quite different than the parsley
root, the classic ingredient of many Hungarian soups. I don't think that
Hungarians use turnip at all.

Barna Bozoki
Still confused.
+ - Re: Turnip, rutabaga (mind) VÁLASZ  Feladó: (cikkei)

On Sat, 2 Aug 1997, eva kende wrote:

> Feher repa, petrezselyem gyoker (parseley root) and pasternak
> (parsnip) are all different. Now comes the new problem: What is
> kelrepa? It is also mentioned. BTW beets are called vorosrepa instead
> of the now common cekla. All this is from: original
> Kugler Geza: Budapesti Szakacskonyv. No date of publication.
> Price 6 Korona. Maybe one of our many historians can give us an
> approximate date of publication based on the price?

I think Eva found a Hungarian name of turnip: "kelre'pa". I guess this
based on the botanical name of the turnip, which is brassica rapa, while
the botanical name of the "kelka'poszta" is brassica oleracea sabuada.

My Hungarian plant identifier confirms that the beet (ce'kla) is also
a "re'pa". Under the name "re'pa" (beta vulgaris) it lists the following
three plants:
   "cukor re'pa" (b.v. altissima) -- sugar beet
   "ce'kla" (b.v. conditiva) -- beet
   "burgondi-" or "takarma'nyre'pa" (b.v. crassa) -- ?

The carrots, parsley roots, and the parsnips are in different botanical
families.

Barna Bozoki
+ - Re: To:k - Squash (mind) VÁLASZ  Feladó: (cikkei)

On Sat, 2 Aug 1997, Joe Szalai wrote:

> Also, my mother used to tell me that in pre-1965 Budapest (and maybe after
> that, as well), during the fall and early winter months, street vendors
> sold strips of hot, baked squash.  She was disappointed that she never saw
> that kind of squash in Canada.  Is anyone familiar with the kind of baked
> squash that was sold by those street vendors?  What was it's name, and is
> it available in Canada?

The "su:tnivalo' to:k" is similar to the pumkin, but it has light grey
skin. Yes, you can buy it in Canada. I buy it at the Kensington market in
Toronto. It is available only during the fall. But you can buy buttercup
squash anytime in supermakets, and it tastes the same when baked, provided
that you are lucky and get a sweat one. The "su:lt to:k" (baked squash)
was considered to be a great delicacy after the war, and I still love it.

Barna Bozoki
+ - Re: NATO ratification (mind) VÁLASZ  Feladó: (cikkei)

At 07:43 PM 8/1/97 -0400, Joe Szalai wrote:

>>   PS - please read Gabor's message carefully.
>
>Why, is there a hidden message in it?

        No, there's no hidden message. Just a simple explanation of how the
American system works. Unfortunately, you know very little about it, but
unfortunately that doesn't prevent you from making pronouncements on the
subject. ESB

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