I thought that bitter paprika was a scary legend
promulgated by Pennzeys....

I made a giant batch of my favorite goulashsuppe.

Can o' beer, diced tomatoes, browned diced beef
shredded cabbage, a few diced potatoes,
and lots of paprika. ( from a new store-brand container )

Simmered all afternoon in the crock-pot, smelled good !
Ladled a big bowl at suppertime, and....BITTER !!
Not "bad" bitter, but almost "scorched bitter".....

???

How do you test paprika beforehand ?

Must I go to Pennzeys.... hat-in-hand ?

<rj>

<RJ> wrote:
> I thought that bitter paprika was a scary legend
> promulgated by Pennzeys....
>
> I made a giant batch of my favorite goulashsuppe.
>
> Can o' beer, diced tomatoes, browned diced beef
> shredded cabbage, a few diced potatoes,
> and lots of paprika. ( from a new store-brand container )
>
> Simmered all afternoon in the crock-pot, smelled good !
> Ladled a big bowl at suppertime, and....BITTER !!
> Not "bad" bitter, but almost "scorched bitter".....
>
> ???
>
> How do you test paprika beforehand ?
>
> Must I go to Pennzeys.... hat-in-hand ?

I think you need to ask for sweet paprika! I am so sorry about your wasted
food

wrote:

> How do you test paprika beforehand ?
>
> Must I go to Pennzeys.... hat-in-hand ?
>
> <rj>


Taste it? In my experience, paprika goes bad. It should have a use-by
date on it. It should be made and then frozen. (Though I'm not sure
that would preserve the flavor. I've had so much bad luck with paprika
that I stopped trying.) My guess is that the store-bought paprika had
been sitting on the shelf for months.


--Lia

<RJ> wrote:
> I thought that bitter paprika was a scary legend
> promulgated by Pennzeys....
>
> I made a giant batch of my favorite goulashsuppe.
>
> Can o' beer, diced tomatoes, browned diced beef
> shredded cabbage, a few diced potatoes,
> and lots of paprika. ( from a new store-brand container )

Hmmm. The goulashsuppe I learned to make in Germany had a lot of red
bell peppers in it too, but no cabbage or beer.
Sorry about the paprika. What a shame

On Jul 26, 10:27 am, "<RJ>" > wrote:
> I thought that bitter paprika was a scary legend
> promulgated by Pennzeys....
>
> I made a giant batch of my favorite goulashsuppe.
>
> Can o' beer, diced tomatoes, browned diced beef
> shredded cabbage, a few diced potatoes,
> and lots of paprika. ( from a new store-brand container )
>
> Simmered all afternoon in the crock-pot, smelled good !
> Ladled a big bowl at suppertime, and....BITTER !!
> Not "bad" bitter, but almost "scorched bitter".....
>
> ???
>
> How do you test paprika beforehand ?
>
> Must I go to Pennzeys.... hat-in-hand ?

Paprika burns very easily, I've found. Perhaps, adding it toward the
end of the cooking process would help,

Karen

"Julia Altshuler" > wrote in message
. ..
> wrote:
>
>> How do you test paprika beforehand ?
>>
>> Must I go to Pennzeys.... hat-in-hand ?
>>
>> <rj>
>
>
> Taste it? In my experience, paprika goes bad. It should have a use-by
> date on it. It should be made and then frozen. (Though I'm not sure that
> would preserve the flavor. I've had so much bad luck with paprika that I
> stopped trying.) My guess is that the store-bought paprika had been
> sitting on the shelf for months.
>
>
> --Lia
>
>
The paprika we bought in Hungary has been frozen for several years, and it
still tastes just as good as ever.
It is a bit fragile. I like the idea of putting it in near the end of
cooking.

Kent