"Michael Nielsen" > wrote in message
...
>
>>
>>
>> I usually buy it in the tube.
>
>
> I meant on the plate

I just slice it, put on tomato sauce and warm it.

On Sun, 8 Dec 2013 14:29:20 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 7 Dec 2013 23:19:57 -0800, "Julie Bove"
> > > wrote:
> >>
> >> Soft polenta often has dairy in it too
> >
> > Not mine!
>
> The Martha Stewart recipe you posted did.

Sorry. I don't consider butter "dairy". If it has cream, okay it has
dairy. But I'm not vegan or lactose intolerant so I don't split hairs
like that. Basically, I don't care and you need to be on a different
news group.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 8 Dec 2013 14:29:20 -0800, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sat, 7 Dec 2013 23:19:57 -0800, "Julie Bove"
>> > > wrote:
>> >>
>> >> Soft polenta often has dairy in it too
>> >
>> > Not mine!
>>
>> The Martha Stewart recipe you posted did.
>
> Sorry. I don't consider butter "dairy". If it has cream, okay it has
> dairy. But I'm not vegan or lactose intolerant so I don't split hairs
> like that. Basically, I don't care and you need to be on a different
> news group.

You don't consider butter to be dairy? And *I* need to be on a different
newsgroup? Why? I am not the only person here with dietary issues. I'm
not vegan or lactose intolerant either. But I have known since about age 3
when I saw butter being made that it is dairy. Pssst... It's made of
CREAM!!!!! So even by your own standards it is dairy.

"John J" > wrote in message
...
> On Sun, 08 Dec 2013 20:46:10 -0800, sf > wrote:
>
>>On Sun, 8 Dec 2013 14:29:20 -0800, "Julie Bove"
> wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>> > On Sat, 7 Dec 2013 23:19:57 -0800, "Julie Bove"
>>> > > wrote:
>>> >>
>>> >> Soft polenta often has dairy in it too
>>> >
>>> > Not mine!
>>>
>>> The Martha Stewart recipe you posted did.
>>
>>Sorry. I don't consider butter "dairy".
>
> Is butter dairy:
> http://answers.yahoo.com/question/in...6200704AA7Ut0C
>
> Is butter dairy: "Butter is a dairy product made by churning fresh or
> fermented cream or milk."
> http://en.wikipedia.org/wiki/Butter
>
> Next!

*Claps*

"Sqwertz" > wrote in message
...
> On Sun, 08 Dec 2013 20:46:10 -0800, sf wrote:
>
>> On Sun, 8 Dec 2013 14:29:20 -0800, "Julie Bove"
>> > wrote:
>>
>>> "sf" > wrote in message
>>> ...
>>>> On Sat, 7 Dec 2013 23:19:57 -0800, "Julie Bove"
>>>> > wrote:
>>>>>
>>>>> Soft polenta often has dairy in it too
>>>>
>>>> Not mine!
>>>
>>> The Martha Stewart recipe you posted did.
>>
>> Sorry. I don't consider butter "dairy".
>
> Of course not. Because then you'd have to admit you had another brain
> fart.
>
>> If it has cream, okay it has dairy.
>
> Uh, butter is made from cream.
>
> This is why I unkilfiled Barbara. Because you just never know what
> kind of kooky shit she's going to post. I REALLY wonder about her
> mental condition sometimes.
>
>> Basically, I don't care and you need to be on a different
>> news group.
>
> Are you going to take that, Julie?

I already smacked her down!

On Mon, 9 Dec 2013 01:08:32 -0800, "Julie Bove"
> wrote:

>
> "Sqwertz" > wrote in message
> ...
> > On Sun, 08 Dec 2013 20:46:10 -0800, sf wrote:
> >
> >> On Sun, 8 Dec 2013 14:29:20 -0800, "Julie Bove"
> >> > wrote:
> >>
> >>> "sf" > wrote in message
> >>> ...
> >>>> On Sat, 7 Dec 2013 23:19:57 -0800, "Julie Bove"
> >>>> > wrote:
> >>>>>
> >>>>> Soft polenta often has dairy in it too
> >>>>
> >>>> Not mine!
> >>>
> >>> The Martha Stewart recipe you posted did.
> >>
> >> Sorry. I don't consider butter "dairy".
> >
> > Of course not. Because then you'd have to admit you had another brain
> > fart.
> >
> >> If it has cream, okay it has dairy.
> >
> > Uh, butter is made from cream.
> >
> > This is why I unkilfiled Barbara. Because you just never know what
> > kind of kooky shit she's going to post. I REALLY wonder about her
> > mental condition sometimes.
> >
> >> Basically, I don't care and you need to be on a different
> >> news group.
> >
> > Are you going to take that, Julie?
>
> I already smacked her down!

I don't put butter in mine. Case closed.

--
Food is an important part of a balanced diet.

"John J" > wrote in message
...
> On Mon, 09 Dec 2013 02:52:38 -0800, sf > wrote:
>
>>On Mon, 9 Dec 2013 01:08:32 -0800, "Julie Bove"
> wrote:
>>
>>>
>>> "Sqwertz" > wrote in message
>>> ...
>>> > On Sun, 08 Dec 2013 20:46:10 -0800, sf wrote:
>>> >
>>> >> On Sun, 8 Dec 2013 14:29:20 -0800, "Julie Bove"
>>> >> > wrote:
>>> >>
>>> >>> "sf" > wrote in message
>>> >>> ...
>>> >>>> On Sat, 7 Dec 2013 23:19:57 -0800, "Julie Bove"
>>> >>>> > wrote:
>>> >>>>>
>>> >>>>> Soft polenta often has dairy in it too
>>> >>>>
>>> >>>> Not mine!
>>> >>>
>>> >>> The Martha Stewart recipe you posted did.
>>> >>
>>> >> Sorry. I don't consider butter "dairy".
>>> >
>>> > Of course not. Because then you'd have to admit you had another brain
>>> > fart.
>>> >
>>> >> If it has cream, okay it has dairy.
>>> >
>>> > Uh, butter is made from cream.
>>> >
>>> > This is why I unkilfiled Barbara. Because you just never know what
>>> > kind of kooky shit she's going to post. I REALLY wonder about her
>>> > mental condition sometimes.
>>> >
>>> >> Basically, I don't care and you need to be on a different
>>> >> news group.
>>> >
>>> > Are you going to take that, Julie?
>>>
>>> I already smacked her down!
>>
>>I don't put butter in mine. Case closed.
>
> When you're wrong, don't admit it. Just close the case.

Yeah. Ha! She posted a recipe with butter in it and said she was making
it. Hmmm...

In article >,
jmcquown > wrote:
>On 12/6/2013 6:30 PM, Janet Wilder wrote:
>> On 12/6/2013 5:03 PM, Julie Bove wrote:
>> And who puts sour
>>> cream in stew?
>>
>> Hungarian goulash?
>
>Absolutely! Don't forget beef stroganoff with sour cream added to the
>gravy. I think of stroganoff as a stew served over hot pasta or rice.

Odd. I think of stroganoff as a saute with a sour cream pan sauce.

>The subject is Bad polenta? I have no idea what that has to do sour
>cream in anything.

It's Julie. She rambled from polenta to sour cream.

Cindy Hamilton
--

Janet Wilder wrote:
> On 12/6/2013 5:03 PM, Julie Bove wrote:
> And who puts sour
>> cream in stew?
>
> Hungarian goulash?

Ah ! Anglo-Saxon "Hungarian goulash".
When will youse stop to call that stew goulash ?

Cheers,

Michael Kuettner

On Mon, 09 Dec 2013 22:26:31 +1100, John J > wrote:

>On Mon, 09 Dec 2013 02:52:38 -0800, sf > wrote:
>
>>On Mon, 9 Dec 2013 01:08:32 -0800, "Julie Bove"
> wrote:
>>
>>>
>>> "Sqwertz" > wrote in message
>>> ...
>>> > On Sun, 08 Dec 2013 20:46:10 -0800, sf wrote:
>>> >
>>> >> On Sun, 8 Dec 2013 14:29:20 -0800, "Julie Bove"
>>> >> > wrote:
>>> >>
>>> >>> "sf" > wrote in message
>>> >>> ...
>>> >>>> On Sat, 7 Dec 2013 23:19:57 -0800, "Julie Bove"
>>> >>>> > wrote:
>>> >>>>>
>>> >>>>> Soft polenta often has dairy in it too
>>> >>>>
>>> >>>> Not mine!
>>> >>>
>>> >>> The Martha Stewart recipe you posted did.
>>> >>
>>> >> Sorry. I don't consider butter "dairy".
>>> >
>>> > Of course not. Because then you'd have to admit you had another brain
>>> > fart.
>>> >
>>> >> If it has cream, okay it has dairy.
>>> >
>>> > Uh, butter is made from cream.
>>> >
>>> > This is why I unkilfiled Barbara. Because you just never know what
>>> > kind of kooky shit she's going to post. I REALLY wonder about her
>>> > mental condition sometimes.
>>> >
>>> >> Basically, I don't care and you need to be on a different
>>> >> news group.
>>> >
>>> > Are you going to take that, Julie?
>>>
>>> I already smacked her down!
>>
>>I don't put butter in mine. Case closed.
>
>When you're wrong, don't admit it. Just close the case.

Butter isn't dairy now... lol

Goomba wrote:
> On 12/7/13 1:31 AM, Julie Bove wrote:
>
>> Because next to the polenta was what they called beef stew. And I was
>> told that it had sour cream in it. If if were goulash or strogonoff,
>> wouldn't they have just called it that?
>
> that's expecting a little sophistication from hospital cafeteria
> workers. They probably saw it as stew and said "stew" but the dietitian
> who planned the menu was thinking "goulash" or something else.

Or:
Since they knew that there's no sour cream in Gulasch, they called
the concoction "beef stew", which would be correct.
Rather sophisticated ...

Cheers,

Michael Kuettner

On Tue, 10 Dec 2013 07:19:47 +1100, Jeßus > wrote:

> Butter isn't dairy now... lol

It wasn't my recipe, I refer to it for the liquid to polenta
proportions. Anyone who can't change a recipe to suit their own
tastes shouldn't be cooking.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Tue, 10 Dec 2013 07:19:47 +1100, Jeßus > wrote:
>
>> Butter isn't dairy now... lol
>
> It wasn't my recipe, I refer to it for the liquid to polenta
> proportions. Anyone who can't change a recipe to suit their own
> tastes shouldn't be cooking.

Amen!!!


--
http://www.helpforheroes.org.uk/shop/

On Mon, 9 Dec 2013 21:22:04 -0000, "Ophelia"
> wrote:

>
>
>"sf" > wrote in message
.. .
>> On Tue, 10 Dec 2013 07:19:47 +1100, Jeßus > wrote:
>>
>>> Butter isn't dairy now... lol
>>
>> It wasn't my recipe, I refer to it for the liquid to polenta
>> proportions. Anyone who can't change a recipe to suit their own
>> tastes shouldn't be cooking.
>
>Amen!!!

Yeah? What has claiming butter isn't dairy have to do with
substituting an ingredient?

"Jeßus" > wrote in message
...
> On Mon, 9 Dec 2013 21:22:04 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"sf" > wrote in message
. ..
>>> On Tue, 10 Dec 2013 07:19:47 +1100, Jeßus > wrote:
>>>
>>>> Butter isn't dairy now... lol
>>>
>>> It wasn't my recipe, I refer to it for the liquid to polenta
>>> proportions. Anyone who can't change a recipe to suit their own
>>> tastes shouldn't be cooking.
>>
>>Amen!!!
>
> Yeah? What has claiming butter isn't dairy have to do with
> substituting an ingredient?

LOL

--
http://www.helpforheroes.org.uk/shop/

On Tue, 10 Dec 2013 08:37:41 +1100, Jeßus > wrote:

> On Mon, 9 Dec 2013 21:22:04 -0000, "Ophelia"
> > wrote:
>
> >
> >
> >"sf" > wrote in message
> .. .
> >> On Tue, 10 Dec 2013 07:19:47 +1100, Jeßus > wrote:
> >>
> >>> Butter isn't dairy now... lol
> >>
> >> It wasn't my recipe, I refer to it for the liquid to polenta
> >> proportions. Anyone who can't change a recipe to suit their own
> >> tastes shouldn't be cooking.
> >
> >Amen!!!
>
> Yeah? What has claiming butter isn't dairy have to do with
> substituting an ingredient?

I think you should review exactly what was being discussed and why I
said that or butt out.


--
Food is an important part of a balanced diet.

>
> I just slice it, put on tomato sauce and warm it.

In north-eastern Italy/Slovenia where my wife is from, they serve it with redwine sauce and ham.

On 12/9/2013 3:14 PM, Michael Kuettner wrote:
> Janet Wilder wrote:
>> On 12/6/2013 5:03 PM, Julie Bove wrote:
>> And who puts sour
>>> cream in stew?
>>
>> Hungarian goulash?
>
> Ah ! Anglo-Saxon "Hungarian goulash".
> When will youse stop to call that stew goulash ?
>
> Cheers,
>
> Michael Kuettner
>

As an Anglo-Saxon and a Celt I still have to agree with you....no
paprika, no goulash!

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"Sqwertz" > wrote in message
...
> Polenta without butter is like ... well ... it's not even considered
> food IMO.

I eat it that way all the time.

On 12/9/2013 12:31 AM, Sqwertz wrote:
> Are you going to take that, Julie?
>
> -sw


Are you going to go all Omelet on her, Swerty stalker?

On 12/9/2013 12:31 AM, Sqwertz wrote:
> I REALLY wonder about her
> mental condition sometimes.

You'd best tend to your own...

On 12/9/2013 12:33 AM, Sqwertz wrote:
> She gets more
> ridiculous by the week.
>
> -sw

Are you going to dump her like you did Omelet?

On 12/9/2013 11:41 AM, Sqwertz wrote:
> Polenta without butter is like ... well ... it's not even considered
> food IMO.
>
> -sw

Like anyone cares what your opinion is...

On Friday, December 6, 2013 6:03:26 PM UTC-5, Julie Bove wrote:

> We ate dinner at the hospital last night. They had polenta.

Ah, there's that great second grade writing style we love to ponder.

On 12/9/2013 5:35 PM, Kalmia wrote:
> On Friday, December 6, 2013 6:03:26 PM UTC-5, Julie Bove wrote:
>
>> We ate dinner at the hospital last night. They had polenta.
>
> Ah, there's that great second grade writing style we love to ponder.
>
You were looking for JD Sallinger here???

On Mon, 09 Dec 2013 17:31:33 -0700, "Pearl F. Buck"
> wrote:

> On 12/9/2013 12:33 AM, Sqwertz wrote:
> > She gets more
> > ridiculous by the week.
> >
> > -sw
>
> Are you going to dump her like you did Omelet?

Surely you jest! He's in love with me.

--
Food is an important part of a balanced diet.

Brooklyn1 > wrote:
> On Sun, 8 Dec 2013 04:37:26 +0000 (UTC), gregz >
> wrote:
>
>> Brooklyn1 > wrote:
>>> On Sat, 07 Dec 2013 20:01:59 -0500, Goomba >
>>> wrote:
>>>
>>>> On 12/7/13 1:31 AM, Julie Bove wrote:
>>>>
>>>>> Because next to the polenta was what they called beef stew. And I was
>>>>> told that it had sour cream in it. If if were goulash or strogonoff,
>>>>> wouldn't they have just called it that?
>>>>
>>>> that's expecting a little sophistication from hospital cafeteria
>>>> workers. They probably saw it as stew and said "stew" but the dietitian
>>>> who planned the menu was thinking "goulash".
>>>
>>> Goulash is simply another name for stew. Hospital cafeteria food is a
>>> world apart from patient food... patient food is typically better. I
>>> can't imagine anyone dining at a hospital cafeteria except for reasons
>>> of the convenience of being a captive. At least stew is a baby step
>>> up from a dish with ground meat/mystery meat.
>>
>> Goulash can be a soup. Can a stew be a soup.
>>
>> Greg
>
> Soup IS a stew.
>
> M-W
> 2stew
> verb
>
> to cook (something) slowly in hot liquid

And you MUST use a soup bowl for soup.

In our family hungarian goulash is strictly a soup. You also must use a
spoon. About 50% liquid.


Greg

Victor Sack > wrote:
> Julie Bove > wrote:
>
>> "Victor Sack" > wrote:
>>> Janet Wilder > wrote:
>>>
>>>> Julie Bove wrote:
>>>>> And who puts sour
>>>>> cream in stew?
>>>>
>>>> Hungarian goulash?
>>>
>>> Never! However, sour cream does belong in a paprikás. Quoth George
>>> Lang (The Cuisine of Hungary):
>>> "The chief difference between pörkölt and paprikás is that paprikás is
>>> usually finished with sweet or sour cream, sometimes mixed with a little
>>> flour, but always stirred in just before serving. You may never use
>>> cream of any kind for gulyás or pörkölt! Also beef, mutton, game,
>>> goose, duck and pork are more popular for pörkölt; veal and chicken for
>>> paprikás."
>>
>> What is in goulash then? I had it many years ago.
>
> I've posted all about this many times before. "Goulash", "gulasch"
> etc., so-spelt, is a generic stew found in many countries, especially in
> Germany, Austria and Eastern-European countries. It is usually made
> with meat of some kind, there are few other commonalities across the
> board. The German and Austrian varieties usually contain a nominal
> amount of paprika.
>
> Now "gulyás", so-spelt and pronounced "gooyash", is one of the true
> Hungarian traditional dish-groups usually prepared with considerable
> amounts of paprika. Gulyás is a soup-like dish, eaten usually with a
> spoon, and prepared with meat (usually beef), onions and paprika, and
> often contains cubed potatoes and small bits of dough (csipetke).
> Traditionally, gulyás was cooked outside in a bogrács (cauldron) over an
> open fire. This still happens often enough even today. The other
> traditional and somewhat similar dish-groups of this kind are pörkölt,
> paprikás, and tokány, all stews, eaten with knife and fork. Some of the
> differences between them are described in the George Lang quotation
> above. One of the typical Hungarian dishes which does not fit in the
> above four categories is Székelygulyás or Székelykáposzta, a pork
> pörkölt with sauerkraut. Here is what George Lang writes about it, in
> The Cuisine of Hungary:
> "NOTE: Hungary, in my student days, was still called a kingdom, with an
> admiral as its governor, even though it ceased to be a kingdom
> generations before that and had no ocean. Székelygulyás was named with
> the same approach to logic. It is a cabbage dish that is not
> Transylvanian and was not created by the inhabitants there, the
> Székelys, and it is not even a gulyás. According to the letter in the
> magazine of the Hungarian restaurateurs guild, it happened this way: In
> 1846 the librarian of Pest County came to late to a little restaurant,
> Zenélö Óra (the musical clock), to choose from the menu. The librarian,
> whose name was Székely (a rather common Hungarian name), asked the owner
> to serve the leftover sauerkraut and pork pörkölt together on the very
> same plate.
> The improvisation was so good that the great poet Petöfi, who was nearby
> within hearing distance, the following day asked the restaurateur to
> give him Székely's gulyás, meaning the same mixture Mr. Székely got the
> previous day. This time the owner topped it with sour cream and the
> dish, together with its name, became part of the everyday repertoire.
> By now even the Transylvanians think the dish is their invention."
> In Germany, this dish is very popular and is always called "Szegediner
> Gulasch", even though it has nothing whatever to do with the city of
> Szeged, either.
>
> Victor

As if my last name was not Szekeres !

Greg

On Tue, 10 Dec 2013 04:42:34 +0000 (UTC), gregz >
wrote:

>
> And you MUST use a soup bowl for soup.
>
> In our family hungarian goulash is strictly a soup. You also must use a
> spoon. About 50% liquid.

That's how my SIL says it is in Hungary. You could call the other
stuff American style, but since we're Americans - we don't do that.

--
Food is an important part of a balanced diet.

On 2013-12-09 11:42 PM, gregz wrote:
>
> And you MUST use a soup bowl for soup.
>
> In our family hungarian goulash is strictly a soup. You also must use a
> spoon. About 50% liquid.
>
>

I had it in a Czech restaurant recently. It was more like stew and
served in a plate.

On 12/9/2013 11:44 PM, gregz wrote:
> Victor Sack > wrote:
>> Julie Bove > wrote:
>>
>>> "Victor Sack" > wrote:
>>>> Janet Wilder > wrote:
>>>>
>>>>> Julie Bove wrote:
>>>>>> And who puts sour
>>>>>> cream in stew?
>>>>>
>>>>> Hungarian goulash?
>>>>
>>>> Never! However, sour cream does belong in a paprikás. Quoth George
>>>> Lang (The Cuisine of Hungary):
>>>> "The chief difference between pörkölt and paprikás is that paprikás is
>>>> usually finished with sweet or sour cream, sometimes mixed with a little
>>>> flour, but always stirred in just before serving. You may never use
>>>> cream of any kind for gulyás or pörkölt! Also beef, mutton, game,
>>>> goose, duck and pork are more popular for pörkölt; veal and chicken for
>>>> paprikás."
>>>
>>> What is in goulash then? I had it many years ago.
>>
>> I've posted all about this many times before. "Goulash", "gulasch"
>> etc., so-spelt, is a generic stew found in many countries, especially in
>> Germany, Austria and Eastern-European countries. It is usually made
>> with meat of some kind, there are few other commonalities across the
>> board. The German and Austrian varieties usually contain a nominal
>> amount of paprika.
>>
>> Now "gulyás", so-spelt and pronounced "gooyash", is one of the true
>> Hungarian traditional dish-groups usually prepared with considerable
>> amounts of paprika. Gulyás is a soup-like dish, eaten usually with a
>> spoon, and prepared with meat (usually beef), onions and paprika, and
>> often contains cubed potatoes and small bits of dough (csipetke).
>> Traditionally, gulyás was cooked outside in a bogrács (cauldron) over an
>> open fire. This still happens often enough even today. The other
>> traditional and somewhat similar dish-groups of this kind are pörkölt,
>> paprikás, and tokány, all stews, eaten with knife and fork. Some of the
>> differences between them are described in the George Lang quotation
>> above. One of the typical Hungarian dishes which does not fit in the
>> above four categories is Székelygulyás or Székelykáposzta, a pork
>> pörkölt with sauerkraut. Here is what George Lang writes about it, in
>> The Cuisine of Hungary:
>> "NOTE: Hungary, in my student days, was still called a kingdom, with an
>> admiral as its governor, even though it ceased to be a kingdom
>> generations before that and had no ocean. Székelygulyás was named with
>> the same approach to logic. It is a cabbage dish that is not
>> Transylvanian and was not created by the inhabitants there, the
>> Székelys, and it is not even a gulyás. According to the letter in the
>> magazine of the Hungarian restaurateurs guild, it happened this way: In
>> 1846 the librarian of Pest County came to late to a little restaurant,
>> Zenélö Óra (the musical clock), to choose from the menu. The librarian,
>> whose name was Székely (a rather common Hungarian name), asked the owner
>> to serve the leftover sauerkraut and pork pörkölt together on the very
>> same plate.
>> The improvisation was so good that the great poet Petöfi, who was nearby
>> within hearing distance, the following day asked the restaurateur to
>> give him Székely's gulyás, meaning the same mixture Mr. Székely got the
>> previous day. This time the owner topped it with sour cream and the
>> dish, together with its name, became part of the everyday repertoire.
>> By now even the Transylvanians think the dish is their invention."
>> In Germany, this dish is very popular and is always called "Szegediner
>> Gulasch", even though it has nothing whatever to do with the city of
>> Szeged, either.
>>
>> Victor
>

I've not been to Hungary but I've had Goulash both as soup and stew in
Europe. I must admit I've seen it specifically labelled Goulashsuppe
(spelling in doubt) in Germany.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2013-12-10 9:37 AM, James Silverton wrote:
> On 12/9/2013 11:44 PM, gregz wrote:
>> Victor Sack > wrote:
>>> Julie Bove > wrote:
>>>
>>>> "Victor Sack" > wrote:
>>>>> Janet Wilder > wrote:
>>>>>
>>>>>> Julie Bove wrote:
>>>>>>> And who puts sour
>>>>>>> cream in stew?
>>>>>>
>>>>>> Hungarian goulash?
>>>>>
>>>>> Never! However, sour cream does belong in a paprikás. Quoth George
>>>>> Lang (The Cuisine of Hungary):
>>>>> "The chief difference between pörkölt and paprikás is that paprikás is
>>>>> usually finished with sweet or sour cream, sometimes mixed with a
>>>>> little
>>>>> flour, but always stirred in just before serving. You may never use
>>>>> cream of any kind for gulyás or pörkölt! Also beef, mutton, game,
>>>>> goose, duck and pork are more popular for pörkölt; veal and chicken
>>>>> for
>>>>> paprikás."
>>>>
>>>> What is in goulash then? I had it many years ago.
>>>
>>> I've posted all about this many times before. "Goulash", "gulasch"
>>> etc., so-spelt, is a generic stew found in many countries, especially in
>>> Germany, Austria and Eastern-European countries. It is usually made
>>> with meat of some kind, there are few other commonalities across the
>>> board. The German and Austrian varieties usually contain a nominal
>>> amount of paprika.
>>>
>>> Now "gulyás", so-spelt and pronounced "gooyash", is one of the true
>>> Hungarian traditional dish-groups usually prepared with considerable
>>> amounts of paprika. Gulyás is a soup-like dish, eaten usually with a
>>> spoon, and prepared with meat (usually beef), onions and paprika, and
>>> often contains cubed potatoes and small bits of dough (csipetke).
>>> Traditionally, gulyás was cooked outside in a bogrács (cauldron) over an
>>> open fire. This still happens often enough even today. The other
>>> traditional and somewhat similar dish-groups of this kind are pörkölt,
>>> paprikás, and tokány, all stews, eaten with knife and fork. Some of the
>>> differences between them are described in the George Lang quotation
>>> above. One of the typical Hungarian dishes which does not fit in the
>>> above four categories is Székelygulyás or Székelykáposzta, a pork
>>> pörkölt with sauerkraut. Here is what George Lang writes about it, in
>>> The Cuisine of Hungary:
>>> "NOTE: Hungary, in my student days, was still called a kingdom, with an
>>> admiral as its governor, even though it ceased to be a kingdom
>>> generations before that and had no ocean. Székelygulyás was named with
>>> the same approach to logic. It is a cabbage dish that is not
>>> Transylvanian and was not created by the inhabitants there, the
>>> Székelys, and it is not even a gulyás. According to the letter in the
>>> magazine of the Hungarian restaurateurs guild, it happened this way: In
>>> 1846 the librarian of Pest County came to late to a little restaurant,
>>> Zenélö Óra (the musical clock), to choose from the menu. The librarian,
>>> whose name was Székely (a rather common Hungarian name), asked the owner
>>> to serve the leftover sauerkraut and pork pörkölt together on the very
>>> same plate.
>>> The improvisation was so good that the great poet Petöfi, who was nearby
>>> within hearing distance, the following day asked the restaurateur to
>>> give him Székely's gulyás, meaning the same mixture Mr. Székely got the
>>> previous day. This time the owner topped it with sour cream and the
>>> dish, together with its name, became part of the everyday repertoire.
>>> By now even the Transylvanians think the dish is their invention."
>>> In Germany, this dish is very popular and is always called "Szegediner
>>> Gulasch", even though it has nothing whatever to do with the city of
>>> Szeged, either.
>>>
>>> Victor
>>
>
> I've not been to Hungary but I've had Goulash both as soup and stew in
> Europe. I must admit I've seen it specifically labelled Goulashsuppe
> (spelling in doubt) in Germany.
>

Don't worry about the spelling. The first time I was in Germany the
English version of the menu tended to have soap rather than soup. It
surprised me because they tended to speak excellent English over there.

On 12/10/2013 12:35 AM, Sqwertz wrote:
> Oh shit, I gotta bow out of this one.
>
> -sw

Forever, please?

On 12/10/2013 1:52 AM, Sqwertz wrote:
> Why resist?
>
> -sw

Why make death threats like you have?

On 12/10/2013 2:01 AM, Sqwertz wrote:
> We do tend to get carried away sometimes.


You're ****ing insane.

Dave Smith wrote:
> On 2013-12-09 11:42 PM, gregz wrote:
>>
>> And you MUST use a soup bowl for soup.
>>
>> In our family hungarian goulash is strictly a soup. You also must use a
>> spoon. About 50% liquid.
>>
>>
>
> I had it in a Czech restaurant recently. It was more like stew and
> served in a plate.

I had it at Gmoa Keller in Wien this summer

http://www.gmoakeller.at/

http://www.ftupet.com/upload/gmoa_goulash0.png
http://www.ftupet.com/upload/gmoa_goulash1.png

(note drizzles of sour cream)

compare to Geschmortes Weisses Scherzel -- a stewed beef by another name:

http://www.ftupet.com/upload/mittagessen.png

this was at Oberlaa cafe somewhere in the middle of the city center

(sour cream, again)

On 12/9/2013 9:03 PM, sf wrote:
> On Mon, 09 Dec 2013 17:31:33 -0700, "Pearl F. Buck"
> > wrote:
>
>> On 12/9/2013 12:33 AM, Sqwertz wrote:
>>> She gets more
>>> ridiculous by the week.
>>>
>>> -sw
>>
>> Are you going to dump her like you did Omelet?
>
> Surely you jest! He's in love with me.
>
Oh do be careful...dwarf romance is so compact and tempestuous...;-)

On Tuesday, December 10, 2013 1:57:38 PM UTC-7, Pearl F. Buck wrote:
> On 12/9/2013 9:03 PM, sf wrote:
>
> > On Mon, 09 Dec 2013 17:31:33 -0700, "Pearl F. Buck"
>
> > > wrote:
>
> >
>
> >> On 12/9/2013 12:33 AM, Sqwertz wrote:
>
> >>> She gets more
>
> >>> ridiculous by the week.
>
> >>>
>
> >>> -sw
>
> >>
>
> >> Are you going to dump her like you did Omelet?
>
> >
>
> > Surely you jest! He's in love with me.
>
> >
>
> Oh do be careful...dwarf romance is so compact and tempestuous...;-)

It probably has its "ups" and "downs" alright.
===

On 12/10/2013 2:04 PM, Roy wrote:
> On Tuesday, December 10, 2013 1:57:38 PM UTC-7, Pearl F. Buck wrote:
>> On 12/9/2013 9:03 PM, sf wrote:
>>
>>> On Mon, 09 Dec 2013 17:31:33 -0700, "Pearl F. Buck"
>>
>>> > wrote:
>>
>>>
>>
>>>> On 12/9/2013 12:33 AM, Sqwertz wrote:
>>
>>>>> She gets more
>>
>>>>> ridiculous by the week.
>>
>>>>>
>>
>>>>> -sw
>>
>>>>
>>
>>>> Are you going to dump her like you did Omelet?
>>
>>>
>>
>>> Surely you jest! He's in love with me.
>>
>>>
>>
>> Oh do be careful...dwarf romance is so compact and tempestuous...;-)
>
> It probably has its "ups" and "downs" alright.
> ===
>
ROFLOL.

A "little" dance music, maestro please..

On Tue, 10 Dec 2013 14:14:27 -0700, "Pearl F. Buck"
> wrote:

> On 12/10/2013 2:04 PM, Roy wrote:
> > On Tuesday, December 10, 2013 1:57:38 PM UTC-7, Pearl F. Buck wrote:
> >> On 12/9/2013 9:03 PM, sf wrote:
> >>
>
> >>
> >>> Surely you jest! He's in love with me.
> >>
> >>>
> >>
> >> Oh do be careful...dwarf romance is so compact and tempestuous...;-)
> >
> > It probably has its "ups" and "downs" alright.
> > ===
> >
> ROFLOL.
>
> A "little" dance music, maestro please..

Just no mud wrestling, please.

--
Food is an important part of a balanced diet.