On 2015-07-11 8:14 PM, gtr wrote:

> The only thing we've made was chicken paprika and I didn't take it off
> the burner to add the paprika. Still tasted phenomenal. We're going to
> be making a lot of dishes with paprika before we move on to something
> else, and can see how a food culture could wrap itself all around the
> ingredient.
>

Paprikash is good stuff. Chicken seems to be the most common, but it
also works well with beef or pork.

A couple years ago we were on a short vacation and stopped in town in
the 1,000 Islands area for the night. We were out looking for a place
to eat and came across a place called the Maple Leaf Restaurant, which
lead me to assume that it was a greasy spoon diner, but when we got
closer we saw Germanic decor and the posted special.... beef paprikash,
and the draft beer special was Urquell Pilsner. It turned out to be a
German-Czech restaurant and we had a great meal.