Text 6615, 101 rader
Skriven 2006-10-16 18:42:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RE AIRLINE FOOD 35461014
================================
 Hi, Glen,

 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"

 GJ> I was referring to the distinctive paprika flavour, not the heat.  One
 GJ> of the very few things I brought back from those parts was a little
 GJ> pack containing 2 x 50 g bags of Hungarian paprika, one sweet and one
 GJ> hot, produced by Szab¢ K roly.  I declared them at Adelaide
 GJ> Quarantine, and they were passed.  So far I haven't used any of the
 GJ> powder, but I hope to establish whether the original Hungarian is as
 GJ> good as Ian Hoare claims.

 I can get real imported Hungarian paprika in my grocery
 stores. "Pride of Szeged" is the brand on both my sweet
 and hot ones right now, but I have had other brands.
 They cost more than the generic paprika, but not
 prohibitively so. I keep them refrigerated, and I think
 I am using them fast enough that they aren't aging into
 tastelessness. I certainly get a nice aroma when it goes
 into the hot fat when making paprikas csirke!

 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

 GJ> Isn't the "Aszu" the sweet variety?

 Yes, I haven't tried the dry, as you have. But you
 have sampled my Tokaji Aszu, I seem to remember,
 when you came to visit several years ago.

 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?

 GJ> Not enough Hungarians in USA?  Perhaps someone could begin a selling
 GJ> campaign to popularise it.

 There are several other Hungarian wines available
 routinely. I think Ian mentioned something about
 this some years back, that when the Communists
 were in charge of the Tokaji wineries they
 mismanaged things into the ground, and the
 product and vineyards are now being restored,
 slowly. Maybe the output of good quality stuff
 is still too low for major exporting (they are
 keeping the good stuff for themselves!)

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Goose Liver Hungarian Style (Magyaros Libamaj)
 Categories: Poultry, Liver, Main dish, Hungarian
      Yield: 6 Servings

  1 1/4 lb Goose liver [J: or other
           -poultry liver] (60 dkg)
    1/4 c  Flour (50 mL) or as needed
      2 ea Strips bacon, diced
      1 ea Onion, diced
     11 oz Green peppers, sliced
           -(30 dkg)
      5 oz Tomatoes (15 dkg)
      1 ea Salt & pepper to taste
      1 t  Paprika (5 mL)
      1 ea Clove garlic, minced
           -or crushed
      1 ds Marjoram, to taste

  I made rough conversions from metric (retaining the metrics where
  specified, and estimated several quantities based on my own
  experience in order to conform to Meal-Master format, so use your own
  judgement as based on the actual text of the recipe card:
     "Chop coarsely 60 dkg goose liver. Dip the pieces in flour and
  brown them. Make a stew with a little smoked bacon, 1 diced onion, 30
  dkg of sliced green peppers and 15 dkg of tomatoes. Season with salt,
  pepper, red paprika, a little garlic and marjoram. Add the browned
  liver to the stew and simmer until cooked. Serve with noodles or
  boiled potatoes with butter and parsley."

  By Mihaly Schmaus, on a recipe card in Hungarian with German and
  English translations, given me by a Hungarian friend. Typed for you
  by Joan MacDiarmid.

MMMMM
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