So I'm working my way through "Culinaria: Hungary" and I see the
constant description of sauteeing onions, sometimes preceded by bacon
and other such stuff. Then I am instructed to "remove from heat and
sprinkle over (usually a tbs of) the paprika". They always word it like
that which is amusing enough.

In any case we later add this and that and simmer this long and so
forth with out mention of putting it back on the heat. But always we
*remove from heat* and sprinkle in the paprika.

Anyone have a guess as to why this is supposed to take place while
removed from heat?

Incidentally, I had no idea that a heaping helping of paprika had the
potential to make simple dishes so tasty.

On Sat, 11 Jul 2015 09:30:45 -0700, gtr > wrote:

> So I'm working my way through "Culinaria: Hungary" and I see the
> constant description of sauteeing onions, sometimes preceded by bacon
> and other such stuff. Then I am instructed to "remove from heat and
> sprinkle over (usually a tbs of) the paprika". They always word it like
> that which is amusing enough.
>
> In any case we later add this and that and simmer this long and so
> forth with out mention of putting it back on the heat. But always we
> *remove from heat* and sprinkle in the paprika.
>
> Anyone have a guess as to why this is supposed to take place while
> removed from heat?
>
> Incidentally, I had no idea that a heaping helping of paprika had the
> potential to make simple dishes so tasty.

It's probably so you don't burn the paprika. My ex-SIL is re-married
to a Hungarian and she says meals aren't complete (in his mind) unless
they contain peppers. I guess paprika counts as pepper although I
don't recall her mentioning it as part of her cooking. I should make
it a point to ask her about that sometime.

--

sf

On 7/11/2015 11:01 AM, Sqwertz wrote:
> My favorite series of culinary books.


No one cares.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
| Sqwerty | | | | |
| & | |____| | |
| Marty | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On 7/11/2015 12:30 PM, gtr wrote:
> In any case we later add this and that and simmer this long and so forth
> with out mention of putting it back on the heat. But always we *remove
> from heat* and sprinkle in the paprika.
>
> Anyone have a guess as to why this is supposed to take place while
> removed from heat?
>
> Incidentally, I had no idea that a heaping helping of paprika had the
> potential to make simple dishes so tasty.
>
Depends on the dish and depends on whether or not it is sweet or hot
paprika. Sounds like you're working your way through a Time-Life Series
from the 1970's. What dish were you actually trying to make?

Jill

On Sat, 11 Jul 2015 09:55:25 -0700, sf > wrote:

>On Sat, 11 Jul 2015 09:30:45 -0700, gtr > wrote:
>
>> So I'm working my way through "Culinaria: Hungary" and I see the
>> constant description of sauteeing onions, sometimes preceded by bacon
>> and other such stuff. Then I am instructed to "remove from heat and
>> sprinkle over (usually a tbs of) the paprika". They always word it like
>> that which is amusing enough.
>>
>> In any case we later add this and that and simmer this long and so
>> forth with out mention of putting it back on the heat. But always we
>> *remove from heat* and sprinkle in the paprika.
>>
>> Anyone have a guess as to why this is supposed to take place while
>> removed from heat?
>>
>> Incidentally, I had no idea that a heaping helping of paprika had the
>> potential to make simple dishes so tasty.
>
>It's probably so you don't burn the paprika. My ex-SIL is re-married
>to a Hungarian and she says meals aren't complete (in his mind) unless
>they contain peppers. I guess paprika counts as pepper although I
>don't recall her mentioning it as part of her cooking. I should make
>it a point to ask her about that sometime.

Paprika IS a pepper. Commonly dried and ground, and that's what WE
call "paprika", commonly.
l

John Kuthe...

"gtr" > wrote in message news:2015071109304579239-xxx@yyyzzz...
> So I'm working my way through "Culinaria: Hungary" and I see the constant
> description of sauteeing onions, sometimes preceded by bacon and other
> such stuff. Then I am instructed to "remove from heat and sprinkle over
> (usually a tbs of) the paprika". They always word it like that which is
> amusing enough.
>
> In any case we later add this and that and simmer this long and so forth
> with out mention of putting it back on the heat. But always we *remove
> from heat* and sprinkle in the paprika.
>
> Anyone have a guess as to why this is supposed to take place while removed
> from heat?
>
> Incidentally, I had no idea that a heaping helping of paprika had the
> potential to make simple dishes so tasty.

Prevents burning.



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On Saturday, July 11, 2015 at 6:49:54 PM UTC-5, Julie Bove wrote:
>
> I had an Italian roommate who always fried her spices in oil. She was also
> not a good cook. Her boyfriend would only stay for dinner if I was cooking.
>
>
He must have been starving and was too weak to seek
sustenance anywhere else.

On 2015-07-11 23:48:46 +0000, Paul M. Cook said:

> "gtr" > wrote in message news:2015071109304579239-xxx@yyyzzz...
>> So I'm working my way through "Culinaria: Hungary" and I see the
>> constant description of sauteeing onions, sometimes preceded by bacon
>> and other such stuff. Then I am instructed to "remove from heat and
>> sprinkle over (usually a tbs of) the paprika". They always word it like
>> that which is amusing enough.
>>
>> In any case we later add this and that and simmer this long and so
>> forth with out mention of putting it back on the heat. But always we
>> *remove from heat* and sprinkle in the paprika.
>>
>> Anyone have a guess as to why this is supposed to take place while
>> removed from heat?
>>
>> Incidentally, I had no idea that a heaping helping of paprika had the
>> potential to make simple dishes so tasty.
>
> Prevents burning.

The most succinct version. I'm guessing that's right. Among these
recipes they almost always had broth, water, wine, etc. during this
"off the burner" phase. So I this is the logical conclusion.

On 2015-07-11 17:26:49 +0000, jmcquown said:

> On 7/11/2015 12:30 PM, gtr wrote:
>> In any case we later add this and that and simmer this long and so forth
>> with out mention of putting it back on the heat. But always we *remove
>> from heat* and sprinkle in the paprika.
>>
>> Anyone have a guess as to why this is supposed to take place while
>> removed from heat?
>>
>> Incidentally, I had no idea that a heaping helping of paprika had the
>> potential to make simple dishes so tasty.
>>
> Depends on the dish and depends on whether or not it is sweet or hot
> paprika. Sounds like you're working your way through a Time-Life
> Series from the 1970's. What dish were you actually trying to make?

The book was mentioned in the part of the post you removed:

> So I'm working my way through "Culinaria: Hungary" and I see the
> constant description of sauteeing onions, sometimes preceded by bacon
> and other such stuff.

From 2006.

The only thing we've made was chicken paprika and I didn't take it off
the burner to add the paprika. Still tasted phenomenal. We're going
to be making a lot of dishes with paprika before we move on to
something else, and can see how a food culture could wrap itself all
around the ingredient.

On Sat, 11 Jul 2015 16:49:40 -0700, "Julie Bove"
> wrote:

>I had an Italian roommate who always fried her spices in oil. She was also
>not a good cook. Her boyfriend would only stay for dinner if I was cooking.

Poor guy. There is no effective cure for Munchausen syndrome.

On 7/11/2015 11:31 AM, Sqwertz wrote:
> Paprika will not burn

No one cares.

"Last of the Independents"

"Reliable bully control 24/7"

Call 1-666-GO2-HELL"


,--.--._
------" _, \___)__
|| / _/____) BAM!
|| \//(____)
------\ (__)
`-----"

GET OUT!

On 7/12/2015 3:03 AM, Troll Disposal Service wrote:
> On 7/11/2015 11:01 AM, Sqwertz wrote:
>> My favorite series of culinary books.
>
>
> No one cares.
>
> Get OUT!

FRAUD!


No one cares about you FRAUD.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
Casa| | | | |
| | |____| | |
|Lucy Arnez | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On 7/11/2015 9:01 PM, Troll Disposal Service wrote:
> On 7/12/2015 3:03 AM, Troll Disposal Service wrote:
>> On 7/11/2015 11:01 AM, Sqwertz wrote:
>>> My favorite series of culinary books.
>>
>>
>> No one cares.
>>
>> Get OUT!
>
> FRAUD!
>

BODINE FRAUD!

"gtr" > wrote in message news:2015071117104273946-xxx@yyyzzz...
> On 2015-07-11 23:48:46 +0000, Paul M. Cook said:
>
>> "gtr" > wrote in message
>> news:2015071109304579239-xxx@yyyzzz...
>>> So I'm working my way through "Culinaria: Hungary" and I see the
>>> constant description of sauteeing onions, sometimes preceded by bacon
>>> and other such stuff. Then I am instructed to "remove from heat and
>>> sprinkle over (usually a tbs of) the paprika". They always word it like
>>> that which is amusing enough.
>>>
>>> In any case we later add this and that and simmer this long and so forth
>>> with out mention of putting it back on the heat. But always we *remove
>>> from heat* and sprinkle in the paprika.
>>>
>>> Anyone have a guess as to why this is supposed to take place while
>>> removed from heat?
>>>
>>> Incidentally, I had no idea that a heaping helping of paprika had the
>>> potential to make simple dishes so tasty.
>>
>> Prevents burning.
>
> The most succinct version. I'm guessing that's right. Among these
> recipes they almost always had broth, water, wine, etc. during this "off
> the burner" phase. So I this is the logical conclusion.
>

If you've ever watched the pros cook you'll see they frequently take the pan
off the heat before adding butter or spices. Then they'll swirl it around
to incorporate and then taste then adjust then back on the heat.



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On Saturday, July 11, 2015 at 9:55:51 PM UTC-7, Sqwertz wrote:
> On Sat, 11 Jul 2015 17:10:42 -0700, gtr wrote:
>
> >> Prevents burning.
> >
> > The most succinct version. I'm guessing that's right. Among these
> > recipes they almost always had broth, water, wine, etc. during this
> > "off the burner" phase. So I this is the logical conclusion.
>
> Really? <sigh>
>
> You can lead people to a Usenet cooking group, but they'll still not
> understand the answers.
>
> How is paprika on top of "Broth, water, wine, etc." going to burn? No
> spice powder is going to burn at 210F. Paprika would LOVE simmering
> at 212F for a couple-few minutes to an hour. Paprika aint' gonna
> burn.

I'm hoping that's not what she meant. The paprika is likely added to the
onions right after they are sauteed, so the pot is taken off the heat
to prevent scorching. Before any liquid is added to the pot.

I can't see a problem adding water to a really hot pan, though. But
adding wine to a really hot pan could cause the wine's flavor
compounds to change.

On 2015-07-12 04:55:49 +0000, Sqwertz said:

> On Sat, 11 Jul 2015 17:10:42 -0700, gtr wrote:
>
>>> Prevents burning.
>>
>> The most succinct version. I'm guessing that's right. Among these
>> recipes they almost always had broth, water, wine, etc. during this
>> "off the burner" phase. So I this is the logical conclusion.
>
> Really? <sigh>
>
> You can lead people to a Usenet cooking group, but they'll still not
> understand the answers.
>
> How is paprika on top of "Broth, water, wine, etc." going to burn?

In the recipe they add the paprika to the onions and oil/butter. Then
they add fluids, peppers, tomato etc. So paprika on top of fluids
wasn't indicated.

I didn't say "going to burn", but the implication is that they, for
whatever reason, what the paprika addition activity to be done off the
heat. Incidentally I disregarded this when I firs tried this. I put
the paprika on the onions/butter and it had some significant enough
heat that I felt inclined to really whip stuff around for fear it might
scorch. By any estimation my heat was too high. Nevertheless they
dish tasted great.

> No `spice powder is going to burn at 210F. Paprika would LOVE simmering
> at 212F for a couple-few minutes to an hour. Paprika aint' gonna
> burn.

And it did simmer for about 45 minutes once the chicken and broth and
all th rest was in.

On 2015-07-12 04:46:36 +0000, Sqwertz said:

> On Sat, 11 Jul 2015 17:14:21 -0700, gtr wrote:
>
>>> So I'm working my way through "Culinaria: Hungary" and I see the
>>> constant description of sauteeing onions, sometimes preceded by bacon
>>> and other such stuff.
>>
>> From 2006.
>>
>> The only thing we've made was chicken paprika and I didn't take it off
>> the burner to add the paprika. Still tasted phenomenal. We're going
>> to be making a lot of dishes with paprika before we move on to
>> something else, and can see how a food culture could wrap itself all
>> around the ingredient.
>
> The Konemann 'Culinaria' series are the most respected food literature
> series short of 'The Encyclopedia of Food and Culture'.
>
> They far surpass the Time-Life cooking half-inch classic hardbounds.

I have a few of the Culinaria books and I really like them. For
Swedish cooking, the Time-Life book, meager as it may be, is still my
go-to book for that cuisine. I'd be delighted if Konemann gave
Scandinavian food a volume.

On 7/11/2015 10:27 PM, Sqwertz wrote:
> I rally appreciate a few of you
No one cares.

"Last of the Independents"

"Reliable bully control 24/7"

Call 1-666-GO2-HELL"


,--.--._
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|| / _/____) BAM!
|| \//(____)
------\ (__)
`-----"

GET OUT!

On 7/11/2015 10:46 PM, Sqwertz wrote:
> They far surpass the Time-Life cooking
No one cares.

"Last of the Independents"

"Reliable bully control 24/7"

Call 1-666-GO2-HELL"


,--.--._
------" _, \___)__
|| / _/____) BAM!
|| \//(____)
------\ (__)
`-----"

GET OUT!

On 7/11/2015 10:55 PM, Sqwertz wrote:
> You can lead people to a Usenet cooking group, but they'll still not
> understand the answers.
No one cares.

"Last of the Independents"

"Reliable bully control 24/7"

Call 1-666-GO2-HELL"


,--.--._
------" _, \___)__
|| / _/____) BAM!
|| \//(____)
------\ (__)
`-----"

GET OUT!

On 7/11/2015 10:57 PM, Sqwertz wrote:
> That's kinda like I deal with you, Paul.
>
> -sw
No one cares.

"Last of the Independents"

"Reliable bully control 24/7"

Call 1-666-GO2-HELL"


,--.--._
------" _, \___)__
|| / _/____) BAM!
|| \//(____)
------\ (__)
`-----"

GET OUT!

"Sqwertz" > wrote in message
...
> On Sat, 11 Jul 2015 20:35:33 -0700, Paul M. Cook wrote:
>
>> If you've ever watched the pros cook you'll see they frequently take the
>> pan
>> off the heat before adding butter or spices. Then they'll swirl it
>> around
>> to incorporate and then taste then adjust then back on the heat.
>
>
> That's kinda like I deal with you, Paul.


Whatever the **** that means, squishie.



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Sqwertz wrote in rec.food.cooking:

> On Sat, 11 Jul 2015 17:01:13 -0700 (PDT),
> wrote:
>
> > On Saturday, July 11, 2015 at 6:49:54 PM UTC-5, Julie Bove wrote:
> > >
> >> I had an Italian roommate who always fried her spices in oil. She
> was also >> not a good cook. Her boyfriend would only stay for
> dinner if I was cooking.
> > >
> > >
> > He must have been starving and was too weak to seek
> > sustenance anywhere else.
>
> I rally appreciate a few of you that can quote Julie's better gems :-)
>
> -sw

It's possible the room mate was doing some of the indian variety of
cookery where that is done. It's also possible there is a mistake in
that is a spice and what is an aromatic that gets lightly cooked in
oils.

Carol


--

On 7/12/2015 12:44 PM, Acme Bully Control wrote:
> On 7/11/2015 11:31 AM, Sqwertz wrote:
>> Paprika will not burn
>
> No one cares.
FRAUD!



"Last of the Independents"

"Reliable bully control 24/7"

Call 1-666-GO2-HELL"


,--.--._
------" _, \___)
|| / _/____) BAM!
|| \//(____)
------\ (__)
`-----"

On 2015-07-12 16:39:14 +0000, cshenk said:

> It's possible the room mate was doing some of the indian variety of
> cookery where that is done.

She said "in oil"/ I had the impression that in Indian cooking spice
concoctions were usually done in a dry pan; toasting more or less.

> It's also possible there is a mistake in that is a spice and what is an
> aromatic that gets lightly cooked in oils.

There are myriad opportunities for mistakes in the characterization.

"Sqwertz" > wrote in message
...
> On Sat, 11 Jul 2015 17:01:13 -0700 (PDT),
> wrote:
>
>> On Saturday, July 11, 2015 at 6:49:54 PM UTC-5, Julie Bove wrote:
>>>
>>> I had an Italian roommate who always fried her spices in oil. She was
>>> also
>>> not a good cook. Her boyfriend would only stay for dinner if I was
>>> cooking.
>>>
>>>
>> He must have been starving and was too weak to seek
>> sustenance anywhere else.
>
> I rally appreciate a few of you that can quote Julie's better gems :-)


Rally? You rally bad speller.



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On 7/12/2015 6:12 PM, Sqwertz wrote:
> <yawn> This coming from the guy who posted
No one cares.

Get OUT!

"Last of the Independents"

"Reliable bully control 24/7"

Call 1-666-GO2-HELL"
,--.--._
------" _, \___)
|| / _/____) BAM!
|| \//(____)
------\ (__)
`-----"

Sqwertz wrote:
> The Konemann 'Culinaria' series are the most respected food literature
> series short of 'The Encyclopedia of Food and Culture'.
>
> They far surpass the Time-Life cooking half-inch classic hardbounds.
>
> -sw
>

How many of those do you have now? I have surprisingly few. I think I
need to make a more-concerted effort to find them instead of waiting for
copies to show up locally at very low prices.

On 7/12/2015 9:31 PM, Sqwertz wrote:
> started collecting the hardbacks

After you started stalking women?

You VERMIN!

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

On 7/12/2015 9:37 PM, Sqwertz wrote:
> Correction: I will have them all

You sick woman-stalking fat dwarf!@

DIE SOON!


>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

Sqwertz wrote:
> On Sun, 12 Jul 2015 22:46:57 -0400, Jean B. wrote:
>
>> Sqwertz wrote:
>>> The Konemann 'Culinaria' series are the most respected food literature
>>> series short of 'The Encyclopedia of Food and Culture'.
>>>
>>> They far surpass the Time-Life cooking half-inch classic hardbounds.
>>
>> How many of those do you have now? I have surprisingly few. I think I
>> need to make a more-concerted effort to find them instead of waiting for
>> copies to show up locally at very low prices.
>
> I started collecting the hardbacks back in 1997 when Costco would
> sometimes have one featured in the store. But then I had to sell them
> for quick cash in 2003. I started replacing them with the softbacks
> as they were reprinted (usually by H.F. Ullman) from 2004-2010. I
> have them all except for USA and China. I don't think USA was ever
> reprinted in soft-bound. And I have the hard-bound of the original
> European Specialties as a single volume rather than the original 2
> volume set.
>
> Culinaria series:
> http://www.amazon.com/s/ref=nb_sb_no...ords=culinaria
>
> I also have most of the Eurodelicies series, also by Konemann in
> hardback. I couldn't justify buying the Pastries or Desserts volumes.
> These are just cookbooks without the rich commentary found in the
> Culinaria books.
>
> Eurodelices series:
> http://www.amazon.com/s/ref=a9_sc_1?...ds=eurodelices
>
> -sw
>
Thanks, Steve. I believe we discussed Könemann's volume on China back
when it came out and that we were both very disappointed in it. (Or was
that another series?) I occasionally see volumes from the Mediterranean
area at a deep discount, but I am more interested in the cuisines of
Asia. (BTW, I see in my catalog that the Mediterranean books are
actually published by Könemann/Tandem Verlag GmbH... unless that has
changed within the last decade or so).

I forget whether I mentioned here that I am doing volunteer work for a
library and also for the Friends of that same library. This group of
Friends does let us buy books when we see any that we like. Almost no
cookbooks come in that I don't have (but want), but I have filled a few
tiny gaps in my collection. I have not seen ANY Könemann books.

Sqwertz wrote:
> Correction: I will have them all except for China.
>
> Amazon Order Number: 110-8513372-1234567
>
> Culinaria: The United States - A Culinary Discovery
> will be shipped to Steve Wertz by Preston Village Book Company.
> Estimated delivery: July 17, 2015 - Aug. 3, 2015
>
> -sw
>
Aha! Did you look at it before ordering it? Do give a report on it. I
am VERY picky about the books that I deign to buy/shelve when it comes
to US cookery or to regional, state, etc. cookery.

Back to China, so to speak, I rearranged my Asian cookbooks a month or
so ago and BARELY managed to not expand to the shelves around the
corner. And that was because it put many of the really huge books on
top of the bookshelves. Thoughts of shelving MIGHT deter me a bit
longer from thoughts of buying that Chinese volume.

On 2015-07-14 02:42:15 +0000, Jean B. said:

> Sqwertz wrote:
>> Correction: I will have them all except for China.
>>
>> Amazon Order Number: 110-8513372-1234567
>>
>> Culinaria: The United States - A Culinary Discovery
>> will be shipped to Steve Wertz by Preston Village Book Company.
>> Estimated delivery: July 17, 2015 - Aug. 3, 2015
>>
>> -sw
>>
> Aha! Did you look at it before ordering it? Do give a report on it.
> I am VERY picky about the books that I deign to buy/shelve when it
> comes to US cookery or to regional, state, etc. cookery.
>
> Back to China, so to speak, I rearranged my Asian cookbooks a month or
> so ago and BARELY managed to not expand to the shelves around the
> corner. And that was because it put many of the really huge books on
> top of the bookshelves. Thoughts of shelving MIGHT deter me a bit
> longer from thoughts of buying that Chinese volume.

So what's your recommended tome on Vietnamese food?

On 7/14/2015 10:18 AM, Sqwertz wrote:
> I had it before -
You stalk women, you subhuman virus!

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

On 7/14/2015 10:20 AM, Sqwertz wrote:
> I actually can't recommend a book.
You stalk women, you subhuman virus!

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

On Saturday, July 11, 2015 at 12:30:48 PM UTC-4, gtr wrote:
> So I'm working my way through "Culinaria: Hungary" and I see the
> constant description of sauteeing onions, sometimes preceded by bacon
> and other such stuff. Then I am instructed to "remove from heat and
> sprinkle over (usually a tbs of) the paprika". They always word it like
> that which is amusing enough.
>
> In any case we later add this and that and simmer this long and so
> forth with out mention of putting it back on the heat. But always we
> *remove from heat* and sprinkle in the paprika.
>
> Anyone have a guess as to why this is supposed to take place while
> removed from heat?
>
> Incidentally, I had no idea that a heaping helping of paprika had the
> potential to make simple dishes so tasty.

It's to bloom the spice. Rather like so many Indian recipes sautee freshly ground other spices just before adding them to the rest of the food.

For most of my life I never met anyone with a large amount of Hungarian blood. We're at most 1/32th in our family from the branch that came through Vienna a century ago (to dodge the draft as the region geared up for WWI). So I never met anyone who thought paprika is hot.

Then I included another friend in one of our group social dinners and he was 3/4ths Hungarian blood. He took one spoon of the stew and turned red reaching for his beer. He explained that people with 1/2 or more Hungarian blood often find paprika hot. Okay, I know reaction to avocados (I don't) and asparagus (I do) is genetic, so why not detecting the hotness in paprika? I react just fine to the chemical in other forms of peppers so I take it paprika produces some other chemical that I am not sensitive to.

On Thu, 23 Jul 2015 11:54:33 -0700 (PDT), Doug Freyburger
> wrote:
>
> Then I included another friend in one of our group social dinners and he was 3/4ths Hungarian blood. He took one spoon of the stew and turned red reaching for his beer. He explained that people with 1/2 or more Hungarian blood often find paprika hot. Okay, I know reaction to avocados (I don't) and asparagus (I do) is genetic, so why not detecting the hotness in paprika? I react just fine to the chemical in other forms of peppers so I take it paprika produces some other chemical that I am not sensitive to.

Did you use Hungarian "hot" paprika (which I find barely warm)? I
know about asparagus and cilantro, but have never heard of anything
related to avocado.

--

sf

On 2015-07-24 01:16:56 +0000, Don Martinich said:

> I asked a Hungarian friend/restaurant owner about this and he said it
> was to prevent the paprika from burning which would create a bitter
> taste.

That may be the intent, but in my first use I threw it in the pan, over
the onions in butter, at a pretty significant heat and went on about my
busiess. Nothing bitter about it--in fact it really sold me on the
stuff and I'll be making some more paprika-significant dishes in the
future.

On 2015-07-11 8:14 PM, gtr wrote:

> The only thing we've made was chicken paprika and I didn't take it off
> the burner to add the paprika. Still tasted phenomenal. We're going to
> be making a lot of dishes with paprika before we move on to something
> else, and can see how a food culture could wrap itself all around the
> ingredient.
>

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

A couple years ago we were on a short vacation and stopped in town in
the 1,000 Islands area for the night. We were out looking for a place
to eat and came across a place called the Maple Leaf Restaurant, which
lead me to assume that it was a greasy spoon diner, but when we got
closer we saw Germanic decor and the posted special.... beef paprikash,
and the draft beer special was Urquell Pilsner. It turned out to be a
German-Czech restaurant and we had a great meal.

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