Thanks for watching this week's video. We are excited to be back in Budapest and we hope that you'll be following along as we explore more of this super cool city in the future. Next week we'll be showing you more fun things you can do in Budapest - Brandon & Anja

we defenitely shoot palinka. In parties there are always some palinka and we do shots.Most of us vomits it out but the tough ones can handle😂 Good video!

Kőleves (stone soup) has a tale. There was a poor man, who said, "I have only this little stone, but i'll cook a soup from that for the whole village". The villagers laughing, and tought its impossible. The poor man started cooking the stones in water, and said the neighbour, give him a little salt. The neighbour gave, than go to another villagers, to ask some paprika. The next villager gave some potato, the next some carrot, etc. At least the clever poor man cooked a delicious soup. When the villagers taste it, he said, i made soup from my stone. The tale show, that the people are more stronger together. At least tbe poor villagers had go not being hungry, and everyone give just one little thing for it.

Thanks for the video, I enjoyed that. The traditional hungarian food was made from just a few and simple ingrediences - the people was poor. Fanfact: The gulyás (cowboy) who guarded the horde all day long made the gulyásleves (soup) originally without meat - the cows belonged to his master. Or there is an another countryside meal called Betyáros (kinda outlaw in the lawlands) that also was made without meat (fat, onion, potato, a special thin pasta - like a leaf - , black pepper, salt and at the end eggs). The original palacsinta was made from only eggs, milk (or water) and flour. The lángos was made in a little bit different way in my childhood: they formed the pasta like the middle of the ring was very thin and only its outer rim was thick. When the pasta was cooked in oil or fat the middle was white and crunchy the rim was goldenbrown and soft. The sourcream and cheese came later before that they ate without anything added or with garlic. Nowadays you can ask onto your lángos liquid garlic so they will put that in a smooth layer. After this layer you could ask the sourcream and cheese if you want. That would be the best if you could go out from the Capitol and try something home made meal. That would be a real experience: spicy pörkölt (stew), more different kind of pálinka (I like the kecskeméti barack pálinka - peach palinka of Kecskemét the most) but the Vilmos körte pálinka - william pear pálinka is also very good. Hint: The good home made pálinka has around 42 degree of alcohol but maximum 48. The best temperature of the pálinka is around 6-10 Celsius - in this way it will burn and cool you inside at the same time. You can drink flavoured pálinka but those are usually around 30 degree (too soft for pálinka if you ask me) or you can drink very strong home made pálinka (around 52-56 degree) but you wont feel the fruit taste because of the alcohol. I saw both of you like beer. I recommend you to try different hungarian vine from their origin places in cellars. The owners of these cellars could give tastetours where you can taste red, white and roses vines and get explonations about their process of making. Then you can spend the rest of the evening with meal and vine in that cellars while traditional hungarian songs fly into the night. For my blood the red wine of Villány and Villánykövesd is the best but there are more famous places like Badacsony, Tokaj or Eger. All of these are up to you, of course. Cheers

Palinka is an aperitif, to make easy to the stomach the food you eat. We shot the palinka. The good ones has flavor and aroma, the flavor of the original fruit. The rule is pour out the palinka, leave it for get air, and if its good one, then the smell of the aroma has to fill around the table.

Lovely video. Iam a local, who enjoys watching these kind of videos, and I can tell that you guys are authentic, and sincere.

Absolutely beautiful city ❤ that food looks so good too. Ahhh dumplings reminds me of granny and childhood ❤

Hungary has a lot of good food but since they cannot be kept for long in the fridge and they take too much time to make restaurants don`t like to keep them on their menu. But the good news is that if you are willing to sink deep into their atmosphere you can find local restaurants (not famous among foreigners) where you can try all kinds of their food starting with wild games, to boar, deer, lamb and so much more with a good wine of course.

Hey Brandon, definitely, palinka is a shot. The strong and clean ones are good, like yours about 54%. Our forefathers occasionally used it (some of us still do) as a medicine for throat infections. As it burns its way down, it kills a lot of germs :) And most importatntly, if its clean, though strong, it wont give you a headache or hangover the next day. Quality is important. The most popular in Hungary is usually made out of plum. Hoep you enjoyed, cheers, good channel :)

For the gulyásleves. Here they say that there are as many varieties as there are houses (that is, everyone makes it differently). This is also true for lecsó, and so many other things.. :) The main spice is really paprika, but a little cumin just makes it better. Not everyone puts pasta (that little chewy dumpling) in it. I eat it with bread. Hortobágyi means from Hortobágy (it comes from there, or prepared using the local method)). It is also the name of a small river and a landscape. Here, the latter meaning is more likely, but this name and dish were invented by a chef. At that time, the Hortobágy csíkós goulash trio was the engine of tourism for Western tourists. Stuffed Cabbage . Like goulash soup.. It can be made from sweet and sour cabbage and even kale. There are places where it is cooked in tomato sauce, there are places where it is plain spicy... And there is also a version with horseradish leaves. This is best known near the eastern border. The filling is minced meat, spices and rice. Unfortunately, good sour cabbage is rare. The secret: if the cabbage is white, it is not sour yet. Sour cabbage is yellowish in color. If you happen to buy it at the market... Similar to stuffed peppers. The same filling, in large peppers with thick flesh. Served with tomato sauce. It can be found in the markets under the name TV. TV It's short for fill. Not television. Its English name is Hungarian wax. Pálinka. The basic fruits were well said by Brandon. There's even quince. Everything else is flavored. These flavored quality pálinkas are traditionally sold under the name ágyas( bed). Here, a bed is prepared in the desired flavor and the approx. 50% alcohol is poured onto it. The most commercial ones only have aroma. Of course, this can also be seen in the goods... Drinks with less than 40% alcohol are usually called "horse spit" (a funny allusion to its strength). There is also a joke on the subject. The alcohol % is also called the degree of alcohol (as well as the tread part of the ladder and stairs, on which you can go up or down). This way you can understand the joke that 40 degrees is too much for heat and too little for palinka. In Transylvania, it is also called loud water. Targeting under the influence of alcohol.. Budapest had 3 settlements. Pest, Buda and Óbuda. By the way, his first name was Pest-Buda. 14:22 the pronunciation was perfect! Indeed ! Try the Somlói galuska. This is guaranteed to be a Hungarian sweet. And: (I didn't invent it, but it's excellent for those who want to learn, so I'm sharing it.) Quick guide for english speaker for hungarian pronounciation: C= Ts in it's CS = CH in chose S = SH in shell SZ = S in sand Ö = EA in earth E = First E in edge É = A in age A = A in Alway ( something like O but wider) Á = U in under (same here) J = Y in you U = OU in you Y = do not say E, this is (MOSTLY) paired with something else like N or T In family names, I can also indicate noble origin. NY = N in new TY = T in Turing GY = D in during LY and J = Y in yes

12:09 Király utca!

🥰🥰❤❤👍👍👌👌

Ha vegeterán kajákat szeretitek, mások által is ajánlom a Napfényes éttermet a belvárosban

I don't know if you ever had a chance to check out these places while in Budapest, but I would recomend Kéhli Restaurant (tipical Óbuda), Bádoggundel in the XV. district and Daubner Cukrászda, for a proper Pogacsa

In Hungary, we always drink the whole palinka in one. So it was weird to me that you guys just sip on it. 😄

Tudtátok,hogy a Kőleves név egy kis meséből ered, ami nagyon vicces. kzfaq.info/get/bejne/ptaYiMl2lau2pGQ.html

Als ich noch englisch schrieb... A little linguistic hint: with Hungarian words it is always (not just mostly but ALWAYS!) the first syllable, that is stressed (quite the opposite to French). So "Pálinka" isn't pronounced "PaLINka" but "PAlinka", "Páprika" isn't "PaPRIIIka" but "PAprika" and so on. 🙂

Miért van az, hogy aki megkostolja a pálinkát, kicsit eltorzol az arca, de biztos, hogy mosolyogni fog utánna!?

I'm sad because you didn't eat a real lángos! You have to try the classic version (garlic, cheese and sour cream), not the one with everything on top!

Nice video guys :)

végre nem 3000 ft-ért esznek kürtős kalácsot. 600-700 ft a normál ára, csak a turista központokban tesznek mindenre 5x árat. és sajnos minden food tour videóban azt reklámozzák. Menjetek ki a belvárosból, ételek finomabbak és felébe fognak kerülni. a lángos sem 3000ft és 15 cm, hanem 800 ft és 30 cmes lesz, és még finomabb is, ami nem tocsog az olajban. Ami minden videóból kimarad az a "Tócsni". ezt is kostoljátok meg. hagymás krumli lángos, ezt is tejföllel kell enni. és a kürtős kalács magyar tradiciós étel. mindig is az volt, csak a románok miután elrabolták a fél országunkat, azt hiszik a 2000 éves kulturánkat is elrabolhatják.. finally they don't eat trumpet buns for HUF 3,000. HUF 600-700 is the normal price, only in tourist centers they charge 5x the price for everything. and unfortunately this is advertised in every food tour video. Go outside the city center, the food is better and costs half as much. the flame one will not be 3000 ft and 15 cm, but 800 ft and 30 cm, and even finer, which does not splash into the oil. What is left out of every video is "Tócsni". try this too. The onion krumli is fiery, and must be eaten with sour cream. and the horn cake has always been traditional in Hungary, only the Romanians, after stealing half of our country, think they can steal our 2000-year-old culture as well.

in Hungary it is disrespectful to eat in a hat.