Text 33871, 100 rader
Skriven 2015-12-01 09:12:49 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: paprika 582
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 > I've not sought out high quality Hungarian product.

 ML> I'm thinking ... there's no reason why the U.S. or
 ML> any other pepper-producing country can't make a
 ML> decent paprika.

True dat. In my process of educating myself about "paprika" I found that it is 
simply Hungarian for pepper. The condiment/spice called paprika may be made 
from any of a range of the capsicum family - from the mild/sweet tomato pepper 
to something that looks awfully similar to a ripe Anaheim/NuMex/Big Jim chile.

 > Most of my previous
 > experience of paprika has been of the McCormick et al variety .....
 > seek out some good Eastern European product so as to have a comparison.

 ML> When I was a wee one, I noticed that paprika was
 ML> pretty tasteless - kind of like my father's cayenne
 ML> only not hot. I asked my mother about this and was
 ML> informed that it was used just for show. It wasn't
 ML> until I encountered that Pride of Szeged stuff in
 ML> maybe the 1980s that I had any inkling that paprika
 ML> could have a taste, and a good one at that. I've
 ML> since had various kinds, including the pimenton,
 ML> which can be above average but not as luscious as
 ML> what Ian has fed me.

When my shipment of Pride of Szeged shows up I will examine the packaging very 
closely to see if it's the same as Weller's. His is from New Jersey - my says 
"Product of Hungary" on the web site. We'll see what eventuates.

 > If I owned a saloon I'd probably not do very well with the millenials.

 ML> I don't see any of us with the possible exception of
 ML> Weller being particularly commerce-minded.

I have thought from time to time about doing a restaurant/cafe/diner or a 
saloon. And each time once I get into the realities of the time and effort 
required I take a nap and the urge disappears.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Toltott Paprika
 Categories: Pork, Chilies, Vegetables
      Yield: 4 servings

      8 lg Tolteni valo paprika; cored*
      1 md Onion
      4 ts Oil
     60 g  Rice (1/2 cup)
           Salt & pepper
    600 g  Ground pork (5 1/2 cups)
            
MMMMM--------------------------SAUCE--------------------------------
      1 l  Tomato juice (4 1/2 cups)
           Celery leaves
      3 tb Flour
      1 ts (to 2 ts) white sugar
	  
  * banana peppers  

  Stem and core the peppers. Finely chop a quarter of the
  onion and saute in hot oil. Add the rice with a little
  salt, and cover with water. When almost cooked,set aside
  to cool.

  Add the ground pork to the rice then season with salt and
  pepper. Fill the peppers with the meat mixture to about
  1.25cm/1/2" below the edge as the filling expands during
  cooking. Bring the tomato juice to a boil and pour around
  the stuffed peppers. Add the remaining chopped onion and
  celery leaves. Cover and finish cooking over a medium heat
  for about 50 minutes.

  Remove the peppers from the tomato liquid and discard the
  celery leaves and onion. Add flour to the hot butter,
  stirring constantly until it turns golden. (Make a roux -
  UDD) Use to thicken the tomato juice. Season with sugar.
  
  Finally, return the stuffed peppers to the sauce and let
  set for 10 minutes. Serve with a generous dollop of sour
  cream.

  UDD NOTES: I would strain the juice to get the onion and
  celery leaves and add them with a bit of the juice and
  puree them. Added back to the juice they should both help
  thicken and add flavour.

  Recipe courtesy Phil Done

  Recipe from: http://anamericaninbudapest.com

  Uncle Dirty Dave's Archives

MMMMM

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