Oh pshaw, on Tue 01 Aug 2006 04:25:45p, Helen Harrand meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, On Tue 01 Aug 2006 11:44:40a, Mordechai Housman was muttering
>> about...
>>
>> > "Helen Harrand" > wrote in message
>> > . ..
>> >
>> >> I just wrote it a second ago and I have to say, I bought some
>> >> Penzy's half sharp paprika while I was in Arizona and cut it half
>> >> and half w/some that I
>> >> had left over (paprika gets used up FAST around here w/that dish so
>> >> it's always fresh) and that half sharp was SHARP!!! I'm glad I cut
>> >> it.
>> >> It gave a great SNAP on the tongue but I know know how sharp the
>> >> half-sharp is! Add a tablespoon or so if you have it!
>> >
>> > Whoa! There are TWO different types of paprika? I never knew this.
>> > Can you please explain?
>>
>> There are at least six classes or types of paprika ranging from
>> delicate to hot, as well as smoked paprika. The degree of hotness is
>> governed by the type of pepper used. In the US there are really only
>> two major types available in most places, sweet and hot. Smoked is
>> often available in specialty shops. Many consider that the best
>> paprika comes from Hungary, although Spain and California also produce
>> large quantites.
>>
>> --
>>
>> Wayne Boatwright
>> __________________________________________________ ______________________
>> __
>>
>
> Penzey's carries the half sharp, smoked and at least one or two kinds of
> "regular" stuff. It's good!

Yes, Penzey's paprika *is* good. I have the sweet and the half sharp. I
don't care for smoked paprika, but then I don't care for too many smoked
spices.

I used a lot of sweet paprika and buy, locally, large containers of "Pride
of Szeged" brand Hungarian sweet paprika.

--
Wayne Boatwright
__________________________________________________

Outrageous! Does your cat put YOU out at night?