Display cabinet
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Bruce hi, the marble goes on the unit in the attached jpeg.
Thanks a bunch, Bruce .
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Oooops! I'm sorry! I was sure that I'd posted the file of the entier shop and I see now that I haven't.
So here is the file. All the pieces are there and only the one in the previous post has the marble on it. The top work surface is the marble slab.
Download Model -
Hungary is such a small country, but there seem to be so many expatriots. What that fabulous cabinet needs, Gidon, is some Zserbo.
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@sorgesu said:
Hungary is such a small country, but there seem to be so many expatriots. What that fabulous cabinet needs, Gidon, is some Zserbo.
Uh, sorry. I don't know what Zserbo is.
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Zserbo (as pronounced in Hungarian) but originally spellt as Gerbeaud. Try this link and their website.
The cake named after one of the later owners is made of thin layers of Linzer cake filled with apricot jam and ground wallnuts finally topped with some (black) chocolate sauce. Mostly served about 1 inch x 4 inch slices (but my mum makes much bigger pieces!
)One of my favourite pastries.
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yes yes. that!
the most famous cafe in Budapest, very old and still there, is the Zserbo. I made a point of seeing it when I was backpacking through Europe too many years ago to count.
Okay, how about this, if you like szilva gombocs then you must of course like the dish that it accompanies: krumplis nudli. Long ago I wanted to surprise my parents and make all of that for dinner. My mother had a real Hungarian cookbook given to her and I searched in vain for the recipe. In fact it occured to me that there was not a single recipe for potatoes(krumpli) in the entire cookbook.
My mother informed me of just what a peasant I am, since everyone knows that the elegant name for potatoes is bourgonya
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More exactly (just simply, "peasantly" burgonya - not with a "snobbish", French spelling...
)So if you can make szilvásgombóc, you can make krumplis nudli, too. The same dough. Just don't fill it with anything and make it small, longish pieces simply rolling them between your palms. I like them salty though (with sour cream - which you do not really have) and not sweet but they eat both ways here.
But they aren't going well with Gidon's cabinet...
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Rolled in fried bread crumbs and yes with salt. No sour cream. I personally add black pepper.
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Ah, yes, the bread crums. Obviously (like with the gombóc-es). Yes, and pepper. I eat everything with pepper, too. Cream is not bad with it because it can be a bit dry sometimes.
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Jo etvagyat!
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Ah, thanks...
I had "juhtúrós nokedli" (sztrapacska - "strapačka" - in Slovakian or what) today. How about that? Have you ever tried?
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I don't think so. Just boring turos teszta. Which is still delicious. All Hungarian food is unbelievable. Not great for the arteries though.
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Well, this is a bit similar to túróstészta but is made with a softer dough and you mix cow and sheep "cottage cheese" (lacking a better expression for túró) into it. Then use cream mixed with sheep cheese again on top and served with fried bacon.
I think the "Sketchup Fit Club" should not read these posts...
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I'm going to start a recepeis thread in the Corner Bar.
I made (and here you'll excuse the spelling) nockedli yesterday. Lots of pepper of course. And could you please remind me what you call noodles with poppy seeds and sugar? -
Mákos nudli.
Seriously, I'm worried about the others getting fed up with the topic meandering into a very offtopic way - although I think that's the nature of things...OK, Gidon, go ahead and let's start some recepies thread over there!
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That's beautiful, Bruce!
I can only qoute my late grandmother:
"When you're getting the best, you can't ask for more"
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Bruce, besides all those "praises" (it really looks good) please mind that the lower glasses on the two sides do not have faces. There still must something wrong (say a "backface"?) going on there...
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That's what a forum is for, I guess - to share and to collect...
"What goes around, comes around." -
Wow! I have really enjoyed the collaboration on this project. Such a nice community has developed here
Bruce, you are doing a great job and so generous of your time. Thank you Gidon, Bruce and all other who have shared in this.
Eric... if I had been drinking milk when I saw that, I would have spit my milk too! That has hilarious.... -
Bruce hi,
We started work on the chocolate shop today.
I'll pictures when we've completed the project.All the best,
Gidon
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