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	<title>HunReal &#187; Hungarian Food</title>
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	<description>Living in Hungary: Expatriate Family Tips &#38; Culture Resources</description>
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		<title>Shepherd&#8217;s Food: Pörkölt and Gulyás</title>
		<link>http://www.hunreal.com/meet-stew-goulash/</link>
		<comments>http://www.hunreal.com/meet-stew-goulash/#comments</comments>
		<pubDate>Tue, 28 Jun 2011 20:57:52 +0000</pubDate>
		<dc:creator>Krisztina Brouwer</dc:creator>
				<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[food]]></category>

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		<description><![CDATA[The finest Hungarian food comes out of the shepherd’s cauldron. Shepherds are actually famous for several different dishes, of which probably the best are the Hungarian stew (pörkölt) and goulash (gulyás). HUNGARIAN STEW (Pörkölt) Meat stews are a very traditional Hungarian dish. They can be conjured up out of virtually any meat: pork, beef, veal, [...]]]></description>
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		<title>Paprika for Flavor</title>
		<link>http://www.hunreal.com/paprika-chile-peppers/</link>
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		<pubDate>Sat, 28 May 2011 13:57:57 +0000</pubDate>
		<dc:creator>Eric Jose Otero Villanueva</dc:creator>
				<category><![CDATA[Eating Well]]></category>
		<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[Hungarian Soul]]></category>
		<category><![CDATA[cuisine]]></category>

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		<description><![CDATA[I discovered something that was one of my first personal identifications with the Hungarian cuisine that I still hold today: Csípős Paprika (hot peppers). My greatest discovery was that of the Hegyes Paprika (peaky peppers) which is the only one that matches the flavor and intensity of the Hatch green chiles from my own region. [...]]]></description>
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		<title>Onions and Paprika</title>
		<link>http://www.hunreal.com/onion-paprika/</link>
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		<pubDate>Fri, 13 May 2011 08:57:51 +0000</pubDate>
		<dc:creator>Krisztina Brouwer</dc:creator>
				<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[food]]></category>

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		<description><![CDATA[Of the various vegetables and spices used in Hungarian dishes, Makó onions and ground red paprika from Kalocsa or Szeged must be listed as genuine hungaricum. Their inimitable flavors go a long way to making the taste of Hungarian dishes so unique, while the eye is drawn to the deep crimson, appetizing color of Hungarian [...]]]></description>
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		<title>Fish Soup</title>
		<link>http://www.hunreal.com/fish-soup/</link>
		<comments>http://www.hunreal.com/fish-soup/#comments</comments>
		<pubDate>Tue, 27 May 2008 15:36:57 +0000</pubDate>
		<dc:creator>Krisztina Brouwer</dc:creator>
				<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[food]]></category>

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		<description><![CDATA[Everyone coming to Hungary and finding themselves by the Danube, Tisza or Balaton shore will come across the local version of the Hungarian fish soup. Although every region has its own way of making fish soup, each is a memorable culinary experience. Hungarian fish soup really is special. True fish soup must be cooked in [...]]]></description>
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		<title>Szalámi: Hercz and Pick</title>
		<link>http://www.hunreal.com/salami/</link>
		<comments>http://www.hunreal.com/salami/#comments</comments>
		<pubDate>Fri, 02 May 2008 15:51:44 +0000</pubDate>
		<dc:creator>Krisztina Brouwer</dc:creator>
				<category><![CDATA[Hungarian Food]]></category>
		<category><![CDATA[food]]></category>

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		<description><![CDATA[Hungarian salami is another product consumed around the world. In Budapest Herz Szalámi, and in Szeged Pick Szalámi are made only from the finest pork, with the greatest care and on the basis of jealously guarded recipes. Salami meat is not ground but finely chopped, smoked over beech shavings and matured for 100 days under [...]]]></description>
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