Text 6512, 97 rader
Skriven 2006-10-13 21:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: RE AIRLINE FOOD 411
===========================
 -=> Joan Macdiarmid said to Glen Jamieson <=-

 JM> Fun, indeed!? Just for you (evil grin)...Eastern European dumplings!
 JM> Title: Csipetke (Hungarian Dumplings)
 GJ> Perlease, no more dumplings!
 JM> Ha, ha, ha, ha!

 ML> heh heh (see below)
 ML> SVESTKOVE KNEDLIKY (Plum Dumplings)

Looks like we had the same twisted sense of humor.
Except I think my recipe is for heavier nastier dumplings.

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

I've often had goulash that hadn't got enough paprika flavor.
The cook was too parsimonious, likely, either not using edes
nemes (I seem to recall that being the right kind of paprika),
or not using enough of it, or using stale stuff that should
have been tossed years before. Goulash in my experience has
no discernible pepper heat at all.

 JM> How so? I remember I was just learning to use
 JM> MM at the time I typed that one, and didn't
 JM> realize I could leave the Units field blank,
 JM> so all the "ea"s could have been left out.

Perhaps in early versions that field couldn't be left blank,
because I find lots of old recipes that have that peculiarity.

[the main reason I posted to the thread]

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

It's relatively costly and not a mass appeal product.
The puttonyos refers to the percentage of noble rot
grapes put into each vat: definitely an acquired taste,
although one I acquired at an early age, drinking the
famous Sauternes La Tour Blanche since the early '60s
(had, if I recall, '57, '59, and '61 well before they
were ready to use).

Corridor Wine down near Dale and Gail offers one or two
Tokajis and a few Sauternes, so you can pick some up at
the next picnic, but be forewarned, it is Not Cheap.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Philadelphia Pepper Pot
 Categories: Penndutch, Soups/stews
      Yield: 1 servings

      2 lb Honeycomb tripe                     2 lb Tripe, plain
      1 ea Veal knuckle                        1 ea Pot herbs
      4 ea Med Potato                          1 ea Onion
      1 ea Bay leaf                            1 x  Salt
      1 x  Cayenne                             1 c  Beef suet
      2 c  Flour                               1 x  Water
      1 x  Salt                                1 x  Parsley, chopped

  Cook the tripe the day before using. Wash thoroughly, place in kettle and
  cover with water. Boil 8 hours. Remove the tripe. When cooled, cut into
  pieces about 1/2 inch square. The next day wash the veal knuckle, cover
  with 3 quarts of cold water and simmer about 3 hours, removing scum as it
  rises. Remove meat from bones and cut into small pieces. Strain the broth
  and return to kettle. Add the bay leaf and onion and simmer about 1 hour.
  Then add the potatoes, which have been cut in squares, and the pot herbs.
  Add the meat and tripe and season with salt and cayenne pepper (if
  desired). Make dumplings by combining the finely chopped suet, flour, salt
  and enough water to permit rolling the dough into dumplings, about the size
  of marbles. Flour well to prevent sticking and drop into the hot soup. Cook
  10 minutes, add some chopped parsley and serve at once. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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