We used jowl bacon (which is pretty hard to find), patted it with paprika, then would drizzle the fat over rye bread with green peppers, radishes, red onions, and then as the bacon cooked, we would slice off some of the cooked bacon and put it on top of the bread. You don’t need to soak the bread – just enough to give it a little taste. The bacon itself is what gives it the flavor. If you put on too much, it can make you nauseous. Less is more.

But yes, I remember sutni as an integral part of a summer in a Hungarian neighborhood.

BTW – If you like sutni szolona – try paprika szolona. You don’t grill it. It’s a “meatier” version that you slice thinly and eat on pumpernickle bread – with salt and pepper. That is my guilty pleasure!

Either, I think you have great insight, or I agree with your insights and think they are great because they agree with mine.

Either way, thanks.

What prompted me to write is your piece on Rod MacKenzie, I agree he was a great guy.

Thanks

Thomas Lawlor

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