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"I'm Hungarian and I miss this...BUT I found out, that any puerto rican (real Puerto Rican, not cuban or other spanish) oxtail is just as good :)"
"Oh I miss this from my grandma :( She didn't use dill nor pepper, but as funny as it sounds we ate it with bacon and sugar! You put the sugar right when you serve it! Now if I could just get the BIG CHUNKS of bacon, how they sell it in Hungary, with the skin and everything! YUM"
"If you make it in a big baking pan, it should be only about an inch thick...then when it cooled down, you spread some jam on it (apricot the best) and roll it up with a help of a damp dishrag...slowly so it won't crack... dust top with powdered sugar and slice.... it's super easy I made it when I was like 12 :)"
"in Hungary we call it Kurtos kalacs... it's hard to translate, but I've seen it sold in NYC by the name Chimney Cake... Because of the shape..."