Jim in Pa

On Thu, 6 Apr 2006 01:57:06 -0400, Capt'n Jim wrote:

> Jim in Pa

Come back when you have a news reader with a kill file. Those of us
who have kill files see what we want and ignore the rest. I'm even
killing threads that aren't offensive, just not of interest to me.

LaTeDa, LaTeDa
(as Diane Keeton said in one of her Woody Allen flicks)
--

Practice safe eating. Always use condiments.

On Thu, 6 Apr 2006 01:57:06 -0400, (Capt'n
Jim) wrote:

>Jim in Pa

Who told you THAT???

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Soooo, what do ya' wanna cook Jimbo?

Capt'n Jim wrote:
> Jim in Pa

"RFC is dead. RFC remains dead. And we have killed it. How shall we,
murderers of all murderers, console ourselves?" kidding..

On Wed 05 Apr 2006 10:57:06p, Thus Spake Zarathustra, or was it Capt'n Jim?

> Jim in Pa

All recipes are blocked to selected readers in Pa.

--
Wayne Boatwright @¿@¬
_____________________

In article <4356491.3B0N3BYtfD@sqwertz>,
Steve Wertz > wrote:
>
> ObFood: Chicken paprikash made with [unsour] cream.
>
> -sw

Dude!!! Chicken Paprikash!! You just gave me tonight's supper idea!
Thanks. Oh, yeah, baby!

--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

In article >,
(Capt'n Jim) wrote:

> Jim in Pa

Hi, Jim --
It is and it gets distracted by other crap entirely too much. Mostly
you have to ignore the bozos who come back at you with a smartass reply
(unless you're acquainted, in which case you give as good as you get).

You want to cook? Good. Steve Wertz mentioned Chicken Paprikash. Have
you ever made it? Here's the recipe I'll mostly use for tonight's
supper:

{ Exported from MasterCook Mac }

Chicken Paprikas - Eva Kende's recipe

Recipe By: posted to rfcooking by Barb Schaller 4-6-06
Serving Size: 4
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
1 lg cooking onion finely diced
1 yellow sweet pepper
- chopped (optional)
1 tb shortening or cooking oil
1 frying chicken cut up
2 ts paprika Hungarian sweet
1 pinch cayenne or red pepper
- (optional)
1/2 t salt (to taste)
Sourcream optional

Tiny Hungarian Dumplings ---Nokkedli

2 lg eggs
1 c water
1 1/2 c flour, all purpose, unsifted
1/2 ts salt
Heat oil or shortening, add onion and pepper and saute on medium heat
until the onions are transparent. Make sure the heat is high enough
that the onions are gently frying and not steaming in their own juice.

Remove the pot from the stove, add paprika, mix well. Add the chicken
and salt. Coat the chicken thoroughly with the onion-paprika mixture.
Add 1/4 c of water or broth and check frequently to make sure it's not
burning. Simmer covered until the chicken is tender.
Add sourcream just before serving or let each person add it at the
table if they wish. (Don't let the sourcream come to a boil or it will
curdle). Serve with Tiny Hungarian Dumplings.

You can use cut up parts instead of whole chicken, but using white
meat only produces a rather insipid dish. I often make it from thighs
only.

For Nokkedli:
Prepare large pot of rapidly boiling water, making sure that the water
is no more than 2 inches from the lip of the pot.

Place flour in large mixing bowl, make a well add the other
ingredients and stir using a wooden spoon until mixed. (Do not "work
the dough").

The easiest way is to use a spaetzle maker. Looks like a grater with
dime size holes and a hopper on top, available in many kitchen shops.
Place this device on top of the pot with the boiling water. Fill the
hopper with dough and slide it back and forth as fast as you can. The
faster you do it the smaller, the dumplings. The dough should be thick
enough to offer resistance, but "grate" easily. When all the dumplings
are floating (about 2minutes), pour into a colander, drain and serve.

Alternatives to using a spaetzle maker:
1.Place dough on a small cutting board and using a knife to cut bean
size pieces of dough into the boiling water.

2. Use a collander with large holes, a chestnut roaster with holes or
a coarse grater and mush dough through with a wooden spoon.

Recipe by Eva Kende - posted to rec.food.cooking 9-16-1998
----------

Per serving (excluding unknown items): 36 Calories; 2g Fat (29% calories
from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Fat
_____



--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' wrote:
> In article <4356491.3B0N3BYtfD@sqwertz>,
> Steve Wertz > wrote:
> >
> > ObFood: Chicken paprikash made with [unsour] cream.
> >
> > -sw
>
> Dude!!! Chicken Paprikash!! You just gave me tonight's supper idea!
> Thanks. Oh, yeah, baby!


Thinking of Paprikash always makes me reply "When Harry Met Sally"
inside my head. Wonder how Tofu Paprikash would turn out? =)

"Capt'n Jim" > wrote in message
...
> Jim in Pa

It could be a hell of a lot worse -- have you visited some of those yahoo
groups?
--
Lefty

Life is for learning
The worst I ever had was wonderful
>

"Melba's Jammin'" wrote:

> Steve Wertz wrote:
>>
>> ObFood: Chicken paprikash made with [unsour] cream.
>>
>> -sw
>
> Dude!!! Chicken Paprikash!! You just gave me tonight's supper idea!
> Thanks. Oh, yeah, baby!
>
> -Barb

Recipe please, Barb?

Dora

Wayne Boatwright wrote:
> On Wed 05 Apr 2006 10:57:06p, Thus Spake Zarathustra, or was it Capt'n Jim?
>
> > Jim in Pa
>
> All recipes are blocked to selected readers in Pa.
>
> --
> Wayne Boatwright @¿@¬
> _____________________


All your recipes are belong to us!

;-)

Rusty

"limey" > wrote in message
...
>
> "Melba's Jammin'" wrote:
>
>> Steve Wertz wrote:
>>>
>>> ObFood: Chicken paprikash made with [unsour] cream.
>>>
>>> -sw
>>
>> Dude!!! Chicken Paprikash!! You just gave me tonight's supper idea!
>> Thanks. Oh, yeah, baby!
>>
>> -Barb
>
> Recipe please, Barb?
>
> Dora

Oops - didn't read down the thread far enough. Thanks, Barb.

Dora

On Thu, 6 Apr 2006 01:57:06 -0400, (Capt'n
Jim) wrote:

>Jim in Pa

Here we go again.....

Christine

On Thu 06 Apr 2006 09:30:06a, Thus Spake Zarathustra, or was it Christine
Dabney?

> On Thu, 6 Apr 2006 01:57:06 -0400, (Capt'n
> Jim) wrote:
>
>>Jim in Pa
>
> Here we go again.....
>
> Christine
>

And again and again.....

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

In article >,
(Capt'n Jim) wrote:

> Jim in Pa

Nope, your mistake. The whole purpose of this newsgroup is a ruse to
lure unsuspecting webtv subscribers to post here. Once you make a post,
our secret spy software can enter your webtv account and steal your
personal info.

After we clean out your bank accounts, max out your credit cards, sell
your house and cars out from under you, sell your children into slavery
and steal your wife for [censored], you'll be cast out into the street
penniless and without a shirt on your back.

Bet you're sorry you posted now, aren't you?

And if this *was* a cooking newsgroup, where's *your* recipe?

--
Dan Abel

Petaluma, California, USA

"Steve Wertz" > wrote in message
news
> On Thu, 06 Apr 2006 07:50:11 -0500, Melba's Jammin'
It was supposed to be gnocci,
> but the potatoes I used were too moist to make a dough, so I added
> some more flour and squeezed it out into spaetzle, then fried
> lightly in butter with a little more paprika - really brings out
> the paprika flavor.
>
> -sw

Today I baked 3 medium-large (more large than medium) potatoes & 3 medium
beets convection 350 for 1 hour 15 minutes. Beets weren't done at 1 hour 30
minutes. The potatoes were too moist.
Wonder if the beets cooking at the same time made the potatoes too moist.
One thing I found out was that beets not cooked until done do not have the
earthy taste (at least these didn't). They were almost tasteless.
Dee Dee

Dee Randall wrote:
>
> Today I baked 3 medium-large (more large than medium) potatoes & 3 medium
> beets convection 350 for 1 hour 15 minutes. Beets weren't done at 1 hour 30
> minutes. The potatoes were too moist.
> Wonder if the beets cooking at the same time made the potatoes too moist.
> One thing I found out was that beets not cooked until done do not have the
> earthy taste (at least these didn't). They were almost tasteless.

Try wrapping the beets well in foil to bake them. I find that keeps
the flavor and moisture in with the older, larger ones I've left in the
ground too long. Don't really know if that caused your moist potatoes,
but it sounds reasonable. -aem

In article >,
"Dee Randall" > wrote:

> One thing I found out was that beets not cooked until done do not have the
> earthy taste (at least these didn't).

Boiled dirt.

> They were almost tasteless.

That could be only an improvement.
--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

In article >,
"limey" > wrote:
(snip)
> >>
> >> Dude!!! Chicken Paprikash!! You just gave me tonight's supper idea!
> >> Thanks. Oh, yeah, baby!
> >>
> >> -Barb
> >
> > Recipe please, Barb?
> >
> > Dora
>
> Oops - didn't read down the thread far enough. Thanks, Barb.
>
> Dora

Hey, thank Eva. Actually, Bubba Vic. I had a recipe that purported to
be Eva's but I figured hell would freeze over before she'd use canned
mushrooms as that recipe called for -- Bubba Vic (I'm pretty sure it was
he) pointed me to Eva's recipe.

And in about 10 minutes I need to get off my duff and get to suppah.
--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

On Thu, 06 Apr 2006 17:06:57 -0500, Melba's Jammin' wrote:

>> One thing I found out was that beets not cooked until done do not have the
>> earthy taste (at least these didn't).
>
> Boiled dirt.

I meant to tell you this a long time ago...

I was in a grocery store with my mom and we were talking about the
different foods family members liked and disliked. I asked if anyone in
the family liked beets and she mentioned my older sister. Than she
opined that eating beets was exactly like eating dirt. I immediately
thought of you.

--

-Jeff B.
zoomie at fastmail dot fm

In article >,
Yeff > wrote:

> On Thu, 06 Apr 2006 17:06:57 -0500, Melba's Jammin' wrote:
>
> >> One thing I found out was that beets not cooked until done do not have the
> >> earthy taste (at least these didn't).
> >
> > Boiled dirt.
>
> I meant to tell you this a long time ago...
>
> I was in a grocery store with my mom and we were talking about the
> different foods family members liked and disliked. I asked if anyone in
> the family liked beets and she mentioned my older sister. Than she
> opined that eating beets was exactly like eating dirt. I immediately
> thought of you.

See? Validation. Like I needed it. "-)
--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

(Capt'n Jim) writes:

>Jim in Pa

They still make WebTVs?

Stacia
why?

Steve Wertz wrote:
> This is a decoy group. We've been trying to explain that to all these
> folks blabbering about cooking this, and cooking that, but they still
> keep posting here. They just don't get it.
>
> <shrug>
>
> ObFood: Chicken paprikash made with [unsour] cream.
>
> -sw

_UN_ sour cream? Next you'll tell us you make "Smoked Sausage" and
saurkraut because Kielbassa is a bore.

Well, you at least served it over Kreplach, right?

Oh. Well, Nodelki's OK too I suppose.

Greg Zywicki
Saw some of them State Fair pickles at a local (Detroitish) store
recently.

"Steve Wertz" > wrote in message
...
> On Fri, 07 Apr 2006 22:17:58 -0500, Damsel in dis Dress
> > wrote:
>
>>I don't order coffee. Problem solved! LOL! But on the rare
>>occasions when I make some at home, it's heavy cream.
>
> On the rare occasions I drink coffee, it's iced. With milk (since
> I don't usually have cream).
>
> 2%.
>
> -sw

Yuk, I'd do without first. ;-<
It's heavy cream or nothin'.
Dee Dee

Steve Wertz wrote:
>> >>On 7 Apr 2006 07:46:38 -0700, "Zywicki" >
> >>wrote:
> >>
> >>>_UN_ sour cream?
> >>
>
> I just think he had this thumb up his ass and wanted to get anal
> about my addition of "unsour" as opposed to just saying "cream".
>
> -sw

Think again, Larry. I missed an attribution and thought Barb had used
_Un_sour cream. The notion that the enlightened blessed lady of the
Pierogi would be as unorthodox as to use anything but the proper cream
was shocking. You I don't know. You're welcome to whatever
abomination you like.

I'm not aware of Armour even making Kielbassa. Mostly I've only seen
Eckrich and Hillshire Farms (both yuck.)

Default position in Detroit is Kowalski's, but serious folk have their
own favorite source. Like, for example, Village Butcher in Milford,
MI. Fresh and smoked are both fabulous, and the bratwurst? I need not
say.

Greg Zywicki

Steve Wertz wrote:

> This wasn't pierogi, though. We were talking about paprikash.
> "Proper" cream is heavy cream.

Only if you define proper other than "How my Grandma and lots of
Hungarian Ladies make it." Which you may well do, but you can't make
me like it.

> Sour cream is the default for
> pierogi, but is usually the abomination in other recipes, seeing
> as most of them have additives.
>
> -sw

I'll accept a few additives. All this sour cream talk has me thinking
of potato pancakes. I was amazed when my wife's German descended
relatives were amazed by my use of sour cream and applesauce on them.

Greg Zywicki