Comments on: All About Bogrács – Hungarian Cooking Pot

By: The Hungarian Girl

The Hungarian Girl — Sat, 08 Aug 2009 14:57:01 +0000

Thanks for the suggestion! I’ll be buying a few shortly.

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By: Kekszemu

Kekszemu — Sat, 08 Aug 2009 14:30:32 +0000

In Toronto, you can purchase a bogracs (and tripod) from the Mezes Macko Hungarian Deli:

http://www.mezesmacko.com/

Szep napot!

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By: t3Ch

t3Ch — Tue, 21 Jul 2009 11:21:52 +0000

Hi there! I’m from Hungary. Bogrács is not only used to cook gulyás, but all sors of food as well. Its main characteristic is, that after cooking, you don’t need to wash it perfectly clean. So this way a little scent from previous dishes remain

The other interesting food prepared in it is the “pörkölt” (translated: stew)The best ones are made out of cattle but pork doeas it as well. Its thicker than a soup and best with potatos cooked within or with “nokedli” a kind of a pasta.

Here you can find more info http://hu.wikipedia.org/wiki/P%C3%B6rk%C3%B6lt its in Hungarian, but use google translate, that would give you a small picture

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By: The Hungarian Girl

The Hungarian Girl — Sun, 12 Jul 2009 12:13:49 +0000

Oh yes, I plan to use ornamental bogarcs when serving goulash with a lit candle underneath.

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By: The Hungarian Girl

The Hungarian Girl — Sun, 12 Jul 2009 12:00:49 +0000

That’s neat. Was that your first introduction to goulash?

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By: John

John — Sun, 12 Jul 2009 07:09:20 +0000

Interesting! I think in your restaurant you should have an outdoor pit fire with a bogarcs!

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By: Matt

Matt — Sat, 11 Jul 2009 22:38:10 +0000

There used to be a Hungarian restaurant in Barrie called The Gulyás Pot, and they served gulyás in a cast-iron bogrács (though at the time I didn’t know what it was called). It’s since become a pub, but their gulyás was ridiculously good…and they had Warsteiner on tap

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