Text 6432, 96 rader
Skriven 2006-10-11 19:23:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RE AIRLINE FOOD 35461009
================================
 Hi, Glen,

  JM> Fun, indeed!? Just for you (evil grin)...Eastern European dumplings!

 JM> Title: Csipetke (Hungarian Dumplings)

 GJ> Perlease, no more dumplings!

 Ha, ha, ha, ha!

 GJ> Gulasch was listed on menus in almost every restaurant I dined at in
 GJ> Austria, Czech Republic and Hungary, and even appeared occasionally in
 GJ> Italy.  Although some of these were very fine meat stews, most, to my
 GJ> taste, were deficient in paprika content.

 Meaning in "heat"? Most Hungarian stews
 and soups do include some paprika, but unless
 otherwise specified, the "noble sweet" is the
 type intended, and that adds flavor, but no
 significant "heat" The one I posted did call
 for some of the hot paprika, as long as the
 sweet, just called red paprika.

 JM> Title: Bogracs Goulash Great Plains Style (Alfoldi Bogracsgulyas

 JM> 1 1/2 lb Lean beef flank (700 g)
 JM> 2 ea Onions
 JM> 2 ea Carrots
 JM> 2 ea Parsnips
 JM> 1 1/2 lb Potatoes (700 g)
 JM> 1 ea Caraway seeds to taste
 JM> 1 ea Red paprika to taste
 JM> 1 ea Salt to taste
 JM> 1 ea Hot paprika to taste
 JM> 2 ea Green peppers, or 3
 JM> 1 ea Tomato

 GJ> Ummm, some odd quantities there...
 How so? I remember I was just learning to use
 MM at the time I typed that one, and didn't
 realize I could leave the Units field blank,
 so all the "ea"s could have been left out.
 Thus "1 ea Caraway seeds to taste" would better
 be written simply "Caraway seeds to taste".
 That was why I typed in the verbatim version
 of the instructions I had, from which I constructed
 the MM Ingredients list.

 JM> 1 ea recipe noodle dough for csipetke*

 JM> (Recipe given as typed, including spelling) "Cut 70 dkg of think
 JM> beef flank into cubes. Sautez 2 finely chopped onions, then add 2
 JM> sliced carrots and parsnips and 70 dkg of diced potatoes. Season with
 JM> caraway seeds, red paprika, salt and hot paprika to taste. Simmer
 JM> over a gentle flame with 2-3 green peppers, 1 tomato and a little
 JM> amount of water. When the meat is tender, cook csipetke noodles in
 JM> the goulash." By Mihaly Schmaus.

 JM> * Csipetke noodles are little dumplings made by pinching off little
 JM> bits of noodle dough and dropping them in a boiling stock or stew. I
 JM> cheat by using commercial egg noodles because I like them, but my
 JM> grandmother (not a Hungarian, BTW), taught me to make noodles from
 JM> "1 egg, 1 T cream, 1 t salt and as much flour as could be
 JM> incorporated", and this wouldn't be a bad way to try to make
 JM> csipetke, I guess! (Joan)

 GJ> The most solid variety of dumplings I found, in Prague, were made the
 GJ> size of a cricket ball, then sliced in an attempt to disguise their
 GJ> solidarity.  That didn't work.

 That does sound a bit gross! I think the
 csipetke are much smaller, around almond-sized.
 One Hungarian post-doc I met said they were
 a pain to make, but made a pan-ful to go with the
 pot of chicken paprikas I made for a big group
 Christmas luncheon. The older Hungarian ladies
 were complaining about having to do this dish
 every year for this party, so I volunteered to
 try, and they all liked mine! I was so proud!

 GJ> I finally managed to taste a Hungarian Tokaji, Szamorodni 2000, Szaraz
 GJ> (dry) which I found could best be described as an unfortified dry
 GJ> sherry.  Quite pleasant in its own way.

 I like Tokaji! Nice mouthfeel for a dessert wine.
 I have a bottle of Tokaji Aszu, 3 putt. set
 aside for an occasion, a gift from Dr. Aradi
 on his last visit. I haven't found any available
 here commercially, even at the super wine store.
 I wonder why they don't export more, or why
 we don't import more of this?

 Joan MacDiarmid
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