Oh pshaw, on Tue 13 Jun 2006 01:06:28p, Michael "Dog3" Lonergan meant to
say...

> I was watching Tyler Florence on FoodTV's 911. He made goulash with
> spaetzle and it looked really good. I'm making it tonight. I hope it's
> as good as it looked on television.
>
> Beef Goulash/Spaetzle Recipes courtesy Tyler Florence
>
> Recipe Summary
> Difficulty: Easy
> Yield: 8 servings
>
> 4 slices bacon, chopped
> 3 pounds boneless beef shank, trimmed and cut into 2-inch cubes
> Kosher salt and freshly ground black pepper
> 3 tablespoons all-purpose flour
> 2 tablespoons olive oil
> 2 medium onions, chopped
> 3 garlic cloves, minced
> 2 roasted red bell peppers, peeled and sliced
> 3 tablespoons Hungarian sweet paprika
> 2 teaspoons caraway seeds, toasted and ground
> 2 tablespoons red wine vinegar
> 1 (15-ounce) can whole peeled tomatoes, hand crushed
> 6 cups low-sodium beef broth
> 4 russet potatoes, peeled and thickly sliced
> 1/2 cup sour cream
> Chopped flat-leaf parsley, for garnish
>
>
> Place a large heavy pot over medium heat and add the bacon. Fry for
> about 5 minutes until crisp and remove to a paper towel and reserve. Add
> the beef to the hot bacon fat and brown it evenly on all sides, turning
> with tongs; season generously with salt and pepper. While the beef is
> searing, sprinkle the flour evenly in the pot and continue to stir to
> dissolve any clumps. Add a little oil if necessary to keep the meat from
> sticking to the bottom of the pot. Toss in the onions, garlic, roasted
> peppers, paprika, and caraway; cook and stir for 2 minutes until
> fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil,
> then lower to a simmer and cook for 1 hour, covered, stirring
> occasionally.
>
> Add the potatoes. Crumble the reserved bacon into the stew and continue
> to simmer for 30 minutes, partially covered, until the potatoes are
> tender. Season with salt and pepper. Remove from heat and stir the sour
> cream into the goulash just before serving. Garnish with the chopped
> parsley.
>
> Spaetzle
>
> 1 cup all-purpose flour
> 1 teaspoon salt
> 1/2 teaspoon ground pepper
> 1/2 teaspoon ground nutmeg
> 2 large eggs
> 1/4 cup milk
> 3 tablespoons unsalted butter
> 2 tablespoons minced fresh chives
>
> In a large bowl, combine the flour, salt, pepper, and nutmeg. In another
> mixing bowl, whisk the eggs and milk together. Make a well in the center
> of the dry ingredients and pour in the egg-milk mixture. Gradually draw
> in the flour from the sides and combine well; the dough should be smooth
> and thick. Let the dough rest for 10 to 15 minutes.
> Bring 3 quarts of salted water to a boil in a large pot, then reduce to
> a simmer. To form the spaetzle, hold a large holed colander or slotted
> spoon over the simmering water and push the dough through the holes with
> a spatula or spoon. Do this in batches so you don't overcrowd the pot.
> Cook for 3 to 4 minutes or until the spaetzle floats to the surface,
> stirring gently to prevent sticking. Dump the spaetzle into a colander
> and give it a quick rinse with cool water.
>
> Melt the butter in a large skillet over medium heat and add the
> spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give
> the noodles some color, and then sprinkle with the chopped chives and
> season with salt and pepper before serving.

The recipe sounds really good, Michael, although not particularly authentic
for Hungarian Goulash.

Personally, I would leave the nutmeg out of the spaetzle.


--
Wayne Boatwright @¿@¬
_____________________

Michael wrote:

> I don't care that much for nutmeg anyway. Except for egg nog.

Ever had a Brandy Milk Punch, as made in New Orleans? That's my all-time
favorite use of nutmeg. I've also got a recipe for a chile-mango sambal in
which nutmeg adds a nice touch. Every now and then I like to add nutmeg to a
béchamel sauce, especially if it's going with spinach.

What are some other favorite uses of nutmeg?

Bob

"Bob Terwilliger" > wrote in message
...
> Michael wrote:
>
>> I don't care that much for nutmeg anyway. Except for egg nog.
>
> Ever had a Brandy Milk Punch, as made in New Orleans? That's my all-time
> favorite use of nutmeg. I've also got a recipe for a chile-mango sambal
> in which nutmeg adds a nice touch. Every now and then I like to add nutmeg
> to a béchamel sauce, especially if it's going with spinach.
>
> What are some other favorite uses of nutmeg?
>
> Bob
Yum Brandy Milk Punch... do you like yours hot or cold?

I like nutmeg on the Latte' I fix every morning. I also like nutmeg on the
occasional custards I make. I have a couple cookie recipes that call for
nutmeg, which reminds me of something I thought was funny, but my daughter
thought I was torturing her. My daughter said, "Mom I didn't know there
were almonds in this recipe as she popped the cookie into her mouth." She
quickly spat it out and the "almond" was only bit in 2. I didn't know what
it was myself. I knew I didn't use almonds. Gave it a sniff and then
chuckle when I realized it was the last sliver of nutmeg. Unknown to me the
last sliver of nutmeg fell into the cookie dough and rested perfectly on top
of a cookie and went through the oven.

Lynne

On 2006-06-14, Bob Terwilliger > wrote:

> What are some other favorite uses of nutmeg?

Notbob Hangover Remedy

1 part Cuervo Gold
2 parts half n' half
1 pinch fresh ground nutmeg*
Serve on the rocks
*anything other than nutmeg ground fresh from the nut is crap!

nb

notbob wrote:
> On 2006-06-14, Bob Terwilliger > wrote:
>
> > What are some other favorite uses of nutmeg?
>
> Notbob Hangover Remedy
>
> 1 part Cuervo Gold
> 2 parts half n' half
> 1 pinch fresh ground nutmeg*
> Serve on the rocks
> *anything other than nutmeg ground fresh from the nut is crap!
>
> nb

Someone told me that nutmeg can prevent the aftertaste of recotta
cheese and are often added to the recotta when making ravioli by the
Italians. - yes or no?

Bob Terwilliger wrote:
> Michael wrote:
>
> > I don't care that much for nutmeg anyway. Except for egg nog.
>
> Ever had a Brandy Milk Punch, as made in New Orleans? That's my all-time
> favorite use of nutmeg. I've also got a recipe for a chile-mango sambal in
> which nutmeg adds a nice touch. Every now and then I like to add nutmeg to a
> béchamel sauce, especially if it's going with spinach.
>
> What are some other favorite uses of nutmeg?
>
> Bob

I always put a grating of nutmeg in plain mashed potato. We were in
Malaysia in 2004, and went to a nutmeg plantation, where I got some
nutmeg oil for massage, a nutmeg soft drink and a *huge* bag of
unshelled nutmegs, which we're cracking open as the necessity arises.
You can also get candied, soft nutmeg; it's called manisan pala and is
made from the pod the nut lives in. It's delicious.

--
www.gastronomydomine.com

Bob Terwilliger wrote:

> Ever had a Brandy Milk Punch, as made in New Orleans? That's my all-time
> favorite use of nutmeg. I've also got a recipe for a chile-mango sambal in
> which nutmeg adds a nice touch. Every now and then I like to add nutmeg to a
> béchamel sauce, especially if it's going with spinach.
>
> What are some other favorite uses of nutmeg?
>

I don't know what brand mine is. I buy whole nutmeg from the bulk bin and use it
freshly grated. A little bit of nutmeg on green beans is very tasty.

> On 2006-06-14, Bob Terwilliger > wrote:
>
>> What are some other favorite uses of nutmeg?
>


I always grate a bit into sauteed mushrooms and
"faux-tatoes" (pureed cauliflower).

gloria p

Lynne wrote:

> Yum Brandy Milk Punch... do you like yours hot or cold?

I've never been in New Orleans when the weather was cold enough for a hot
Brandy Milk Punch to be appealing.


> My daughter said, "Mom I didn't know there were almonds in this recipe as
> she popped the cookie into her mouth." She quickly spat it out and the
> "almond" was only bit in 2. I didn't know what it was myself. I knew I
> didn't use almonds. Gave it a sniff and then chuckle when I realized it
> was the last sliver of nutmeg. Unknown to me the last sliver of nutmeg
> fell into the cookie dough and rested perfectly on top of a cookie and
> went through the oven.

Gotta be careful: A nutmeg dose as small as 5 grams can cause
hallucinations.

Bob

On 2006-06-14, Bob Terwilliger > wrote:

> Gotta be careful: A nutmeg dose as small as 5 grams can cause
> hallucinations.

I would imagine 5g of nutmeg would also cause barfing!

"Bob Terwilliger" > wrote in message
...
> Lynne wrote:
>
>> Yum Brandy Milk Punch... do you like yours hot or cold?
>
> I've never been in New Orleans when the weather was cold enough for a hot
> Brandy Milk Punch to be appealing.
>
>
>> My daughter said, "Mom I didn't know there were almonds in this recipe as
>> she popped the cookie into her mouth." She quickly spat it out and the
>> "almond" was only bit in 2. I didn't know what it was myself. I knew I
>> didn't use almonds. Gave it a sniff and then chuckle when I realized it
>> was the last sliver of nutmeg. Unknown to me the last sliver of nutmeg
>> fell into the cookie dough and rested perfectly on top of a cookie and
>> went through the oven.
>
> Gotta be careful: A nutmeg dose as small as 5 grams can cause
> hallucinations.
>
> Bob
Ahhh so that's what her problem is... thought it was PMS.

Lynne

Bob Terwilliger wrote:
>
> Gotta be careful: A nutmeg dose as small as 5 grams can cause
> hallucinations.
>
And the problem is ...? -aem

Dave Smith wrote:
> Bob Terwilliger wrote:
>
>
>> Ever had a Brandy Milk Punch, as made in New Orleans? That's my all-time
>> favorite use of nutmeg. I've also got a recipe for a chile-mango sambal in
>> which nutmeg adds a nice touch. Every now and then I like to add nutmeg to a
>> béchamel sauce, especially if it's going with spinach.
>>
>> What are some other favorite uses of nutmeg?
>>
>>
>
> I don't know what brand mine is. I buy whole nutmeg from the bulk bin and use it
> freshly grated. A little bit of nutmeg on green beans is very tasty.
>
>
I use it in spinach, and of course in apple pie. And it is good in the
cheese sauce for cauliflower. I also usually add some to my spag bol sauce.

I grate whole nutmegs when only a little is called for, but I use ready
grated when the recipe requires a larger quantity.

I believe that in large doses it is hallucinogenic.

Christine

Oh pshaw, on Wed 14 Jun 2006 02:14:54p, projectile vomit chick meant to
say...

> On Wed, 14 Jun 2006 11:54:16 GMT, in rec.food.cooking, "Michael
> \"Dog3\" Lonergan" > hit the crackpipe and
> declared:
>>notbob >
m:
>>
>>> On 2006-06-14, Bob Terwilliger > wrote:
>>>
>>>> What are some other favorite uses of nutmeg?
>>>
>>> Notbob Hangover Remedy
>>>
>>> 1 part Cuervo Gold
>>> 2 parts half n' half
>>> 1 pinch fresh ground nutmeg*
>>> Serve on the rocks
>>> *anything other than nutmeg ground fresh from the nut is crap!
>>>
>>> nb
>>
>>Okay, this sounds really disgusting but I bet it'll do the trick.
>>Personally I would prefer a bloody bull (without nutmeg of course)with
>>horseradish to cure "the morning after."
>
> What is a bloody bull? I *love* a bloody mary (with
> horseradish!)....there is no better hangover cure.

Like a bloody mary, but using tomato juice and beef broth as the liquids.

--
Wayne Boatwright @¿@¬
_____________________