On 2015-07-24, Dave Smith > wrote:


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


I've never understood the spice, paprika. It's OK, but nothing to
write home about. If I use it, at all, I'll use regular or hot
paprika. Don't even speak to me of "smoked" paprika. That stuff is
like chipotle. Tastes of "eau de ashtray"!

Of all the things (non-beer) from Hungary, I love "ajvar" the best.
Wiki sez the main ingrediant is red bell peppers. The brand I
preferred was primarily carrot based, but I do like the pepper based
versions, also. No doubt ajvar contains a buncha paprika, but not
"smoked" paprika. Thank goodness!

nb