On Friday, July 24, 2015 at 11:43:31 AM UTC-4, notbob wrote:
> 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"!

I'll think of you the next time I have a chicken sandwich sprinkled
with powdered chipotle.

Cindy Hamilton

On 2015-07-24 15:43:24 +0000, notbob said:

> 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.

I suppose somebody feels that way about every spice. I've never had
much use for paprika before but when you whittle some onions, sautee in
butter and then drop a full tablespoon of that stuff in, magic seems to
happen.

> Of all the things (non-beer) from Hungary, I love "ajvar" the best.

It seems it's originally Serbian/Croatian. The brand I buy, Zergut
which comes out of Bulgaria. We running low on tomato-paste,
tomato-anythig when we were making a pizza. I used about half of a
pizza tomato sauce and half ajvar. I'll NEVER make it differently
again. It really makes a pizza a heck of a lot more fun.

We also put it out as a condiment for shmearing on sangak (big
middle-eastern bread) when we had a meal with kuku sabzi and some other
Persian food. No one had seen ajvar before and were tenuous. After the
meal was eaten I saw a couple of people continue to eat the break
larded with ajvar. They were converts! It's fun when that happens.
They got out a pen and wrote the name down.

> Wiki sez the main ingrediant is red bell peppers. The brand I
> preferred was primarily carrot based,

Are you sure it was actually called ajvar? Lutenika/Ljutenica? Some
configurations are similar to ajvar but carrots are also a major
ingredient. Also Bulgarian.

> but I do like the pepper based
> versions, also. No doubt ajvar contains a buncha paprika, but not
> "smoked" paprika. Thank goodness!

I can see the "ashtray" thing, in that all paprika has a burny thing
going on. It's said that the grinding of the peppers in the mill
builds up a little heat and that pops the oils a little bit in the
process. In any case I've always found the smoked paprika really
interesting to smell, and assume no difficulties with the taste, but
have yet to find a place to actually use it.

On Fri, 24 Jul 2015 10:14:37 -0700, gtr > wrote:

> In any case I've always found the smoked paprika really
> interesting to smell, and assume no difficulties with the taste, but
> have yet to find a place to actually use it.

I think of smoked paprika as being Spanish rather than Eastern
European. I've used it more than I ever thought I would and have
started to use it instead of regular paprika in rib rubs.

--

sf

On 2015-07-24 11:43 AM, notbob wrote:
> 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.


I think the trick to using paprika is to to use lots of it. A batch of
paprikash usually has at least three tablespoons of it.

On 2015-07-24 17:34:13 +0000, sf said:

> On Fri, 24 Jul 2015 10:14:37 -0700, gtr > wrote:
>
>> In any case I've always found the smoked paprika really
>> interesting to smell, and assume no difficulties with the taste, but
>> have yet to find a place to actually use it.
>
> I think of smoked paprika as being Spanish rather than Eastern
> European. I've used it more than I ever thought I would and have
> started to use it instead of regular paprika in rib rubs.

Interesting. In my recent pass at the local Savory Spice Shop, trying
to figure out the dimensions of the hallowed spice, I did in fact buy a
jar of Spanish Paprika based solely on it smell. I've yet to use it. I
got the Aleppo pepper that same day.

What else do you use the Spanish stuff on where it's a major player?

On Fri, 24 Jul 2015 10:58:13 -0700, gtr > wrote:

> I've yet to use it. I got the Aleppo pepper that same day.

Have you opened the Aleppo pepper yet? Isn't it one of those "OMG
amazing" peppers that you want to find excuses to use on everything?
The (unexpected) fruity flavor and subtleness of the heat are SO
addicting. Well, it is for me.
>
> What else do you use the Spanish stuff on where it's a major player?

I don't use it as a "major" player in terms of amount the way Korean
pepper would be. For me, it's an accent - best used in pinches (IMO).
When I want a smoky undertone to a dish, I'll switch out part or all
of the regular paprika for smoked. If you want the full unvarnished
impact of smoked paprika, you could start with this chicken recipe.
http://toriavey.com/toris-kitchen/20...prika-chicken/


--

sf

On 2015-07-24 22:10:11 +0000, sf said:

> On Fri, 24 Jul 2015 10:58:13 -0700, gtr > wrote:
>
>> I've yet to use it. I got the Aleppo pepper that same day.
>
> Have you opened the Aleppo pepper yet? Isn't it one of those "OMG
> amazing" peppers that you want to find excuses to use on everything?

Absolutely! It seems to humans what the smell of milkbones is to a pup.

> The (unexpected) fruity flavor and subtleness of the heat are SO
> addicting. Well, it is for me.
>>
>> What else do you use the Spanish stuff on where it's a major player?
>
> I don't use it as a "major" player in terms of amount the way Korean
> pepper would be. For me, it's an accent - best used in pinches (IMO).
> When I want a smoky undertone to a dish, I'll switch out part or all
> of the regular paprika for smoked. If you want the full unvarnished
> impact of smoked paprika, you could start with this chicken recipe.
> http://toriavey.com/toris-kitchen/20...prika-chicken/

Generally the wife doesn't express emthusiasm for "smoked" tastes, for
example with cheese. On the other hand she likes smoked fish, which
doesn't usually have a lot of smoked flavor per se. I'm hoping to get
her there over time. We had such good luck with the paprika chicken,
that doing it with smoked paprika is undoubtedly her make-or-break gate
for "smoky".

On Friday, July 24, 2015 at 10:43:31 AM UTC-5, notbob wrote:
> 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"!
>
I agree about chipotle, and even smoked paprika, but there are some really
nice tasting non-smoked paprikas. The Penzey's Cali sweet is nice, and I
add heat with powdered arbol or cayenne.
>
> nb

--Bryan
"You live a dogs [sic] live [sic] with your nose planted in your
wife's crotch."
--Barbara Llorente in rec.food.cooking July 21, 2015

On Friday, July 24, 2015 at 5:10:22 PM UTC-5, sf wrote:
> On Fri, 24 Jul 2015 10:58:13 -0700, gtr > wrote:
>
> > I've yet to use it. I got the Aleppo pepper that same day.
>
> Have you opened the Aleppo pepper yet? Isn't it one of those "OMG
> amazing" peppers that you want to find excuses to use on everything?
> The (unexpected) fruity flavor and subtleness of the heat are SO
> addicting. Well, it is for me.
> >

I find the flavor so complex that I *don't* want it on most things.
The way that they process it with salt seems to bring out the flavors.
I like it by itself, and on meats as the only seasoning.
>
>
> sf

--Bryan
"You live a dogs [sic] live [sic] with your nose planted in your
wife's crotch."
--Barbara Llorente in rec.food.cooking July 21, 2015

On Fri, 24 Jul 2015 16:10:53 -0700, gtr > wrote:

> Generally the wife doesn't express emthusiasm for "smoked" tastes, for
> example with cheese. On the other hand she likes smoked fish, which
> doesn't usually have a lot of smoked flavor per se. I'm hoping to get
> her there over time. We had such good luck with the paprika chicken,
> that doing it with smoked paprika is undoubtedly her make-or-break gate
> for "smoky".

I have smoked peppercorns from Trader Joe's that impart way too much
smoke flavor for me. I never think about using it when I do "oven
bbq"... and that's the time I should. Oh, well.

--

sf

On 7/24/2015 12:14 PM, gtr wrote:

> . . .
> In any case I've always found the smoked paprika really interesting to
> smell, and assume no difficulties with the taste, but have yet to find a
> place to actually use it.
>


I saute fresh corn cut from the cob in butter until just heated through,
then season to taste and add a sprinkle of the smoked paprika. I have
also used it with great success in curried potato-based dishes. But I
use it in small amounts so that it is not overpowering.

On 2015-07-25 12:54:49 +0000, dejamos said:

> On 7/24/2015 12:14 PM, gtr wrote:
>
>> . . .
>> In any case I've always found the smoked paprika really interesting to
>> smell, and assume no difficulties with the taste, but have yet to find a
>> place to actually use it.
>>
>
>
> I saute fresh corn cut from the cob in butter until just heated
> through, then season to taste and add a sprinkle of the smoked paprika.
> I have also used it with great success in curried potato-based dishes.
> But I use it in small amounts so that it is not overpowering.

Thanks for the input.

On 7/25/2015 8:54 AM, dejamos wrote:
> On 7/24/2015 12:14 PM, gtr wrote:
>
>> . . .
>> In any case I've always found the smoked paprika really interesting to
>> smell, and assume no difficulties with the taste, but have yet to find a
>> place to actually use it.
>>
>
>
> I saute fresh corn cut from the cob in butter until just heated through,
> then season to taste and add a sprinkle of the smoked paprika. I have
> also used it with great success in curried potato-based dishes. But I
> use it in small amounts so that it is not overpowering.

I'm not a huge fan of paprika but some dishes are definitely accented by
a small amount. I agree, don't over-do it. Use sparingly. When
possible, taste (if you use it in a sauce or soup) to see if you need to
add a little more.

Jill

On 2015-07-25 11:38 AM, jmcquown wrote:

> I'm not a huge fan of paprika but some dishes are definitely accented by
> a small amount. I agree, don't over-do it. Use sparingly. When
> possible, taste (if you use it in a sauce or soup) to see if you need to
> add a little more.
>

My wife uses it often on things like chicken and pork jobs. I don't like
it that way. One devilled eggs it is little more than garnish for visual
appeal. I really like Paprikash, and that is really heavy on paprika.

On Saturday, July 25, 2015 at 11:47:10 AM UTC-4, Dave Smith wrote:

> My wife uses it often on things like chicken and pork jobs. I don't like
> it that way. One devilled eggs it is little more than garnish for visual
> appeal.

That's why I use cayenne instead of paprika on deviled eggs. Looks
good and tastes good, too.

Cindy Hamilton

On 7/25/2015 10:47 AM, Dave Smith wrote:
> On 2015-07-25 11:38 AM, jmcquown wrote:
>
>> I'm not a huge fan of paprika but some dishes are definitely accented by
>> a small amount. I agree, don't over-do it. Use sparingly. When
>> possible, taste (if you use it in a sauce or soup) to see if you need to
>> add a little more.
>>
>
> My wife uses it often on things like chicken and pork jobs. I don't like
> it that way. One devilled eggs it is little more than garnish for visual
> appeal. I really like Paprikash, and that is really heavy on paprika.
>

I was speaking specifically about smoked paprika when I said I use it
sparingly. I use regular paprika more liberally.

On 7/25/2015 8:10 AM, sf wrote:
As Jeb Bush prepares for his imminent presidential campaign, the
American people must keep in mind just who this man is and the crimes he
committed rigging the 2000 presidential election, which put his brother
George W. in the Oval Office, set us on the road to the Iraq War, the
Great Recession, destroyed America’s standing in the world, altered
American history forever.

Jeb Bush just so happened to be the Governor of Florida during that
election, and as you may recall, the Florida vote was so close that
recounts were requested and eventually declared his brother the winner.
Katherine Harris, Jeb’s secretary of state and the co-chair of the
George W. campaign, organized the election system that somehow ended up
losing or spoiling the ballots of hundreds of thousands of
African-American voters, who just so coincidentally tend to vote
Democratic. During the recount period, it is documented that the
Governor’s office made 95 calls to the Bush campaign- calls which Jeb
somehow “cannot remember” the reason for. That answer is unacceptable
for allegations of such importance. Why can’t you remember, Jeb?

On 7/24/2015 11:16 AM, Don Martinich wrote:
Fourteen hundred years ago Islam gave women rights; rights that could
not have been imagined by European counterparts. Bold words! Words
that have been spoken repeatedly, especially in the last two or three
decades by Muslim converts, and Islamic writers, academics and educators
across the globe. Women’s rights, responsibilities, and choices have
been the subject of books, articles, essays, and lectures. Sadly
however, convincing the world that Muslim women are not oppressed by
Islam is a message that is just not getting through. Media headlines
scream oppression and the words Muslim, women, and oppression seem to
have become inextricably linked.

No matter what Muslim women do or say to try to convince the world
otherwise, words like hijab, burka, polygamy, and Sharia seem to do
little but convince people that Islam oppresses women. Even educated,
articulate women fulfilling the modest conditions of hijab can do little
to dispel the myths. Women who conduct themselves with decorum and
grace and function effortlessly in the modern world have their
achievements and successes celebrated. However, if a woman wears a
scarf, covers her hair or puts her religion above worldly pursuits she
is immediately labelled oppressed. One wonders if this is the case for
women of other religious persuasions.