The Halászlé I grew up eating — memory as a review

I grew up eating Halászlé and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the hearty and warming was right, onion was handled the way it should be.

paprika only entered Hungarian cooking in the 17th century but now defines the cuisine. Growing up it was always a lakeside restaurant on the Balaton, which shaped my reference point entirely. Pálinka fruit brandy alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.