On Sat, 11 Jul 2015 09:55:25 -0700, sf > wrote:

>On Sat, 11 Jul 2015 09:30:45 -0700, gtr > wrote:
>
>> So I'm working my way through "Culinaria: Hungary" and I see the
>> constant description of sauteeing onions, sometimes preceded by bacon
>> and other such stuff. Then I am instructed to "remove from heat and
>> sprinkle over (usually a tbs of) the paprika". They always word it like
>> that which is amusing enough.
>>
>> In any case we later add this and that and simmer this long and so
>> forth with out mention of putting it back on the heat. But always we
>> *remove from heat* and sprinkle in the paprika.
>>
>> Anyone have a guess as to why this is supposed to take place while
>> removed from heat?
>>
>> Incidentally, I had no idea that a heaping helping of paprika had the
>> potential to make simple dishes so tasty.
>
>It's probably so you don't burn the paprika. My ex-SIL is re-married
>to a Hungarian and she says meals aren't complete (in his mind) unless
>they contain peppers. I guess paprika counts as pepper although I
>don't recall her mentioning it as part of her cooking. I should make
>it a point to ask her about that sometime.

Paprika IS a pepper. Commonly dried and ground, and that's what WE
call "paprika", commonly.
l

John Kuthe...