Mordechai Housman wrote on 01 Aug 2006 in rec.food.cooking

> "Andy" <q> wrote in message ...
> > "RSHDiva" > wrote in
> > oups.com:
> >
> >> We call American Chop Suey "kuji". Dont ask why.
> >
> > I heard that chop suey translates into "beggar's hash".
> >
> > Or was that chow mein?
>
> I heard somewhere once that chop suey is not a traditional Chinese dish
> at all, but something invented in a California restaurant out of
> leftovers.
>
>
>

I heard it was from the railway camps...The chinese cooks invented it for
the chinese workers.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

In article <wQNzg.1667$nU1.1513@trndny03>,
"Mordechai Housman" > wrote:
....

> I have always used Hungarian Paprika, but it isn't very sharp at all.
> Maybe that's just the one or two kosher versions I can find. My local
> health food store might have more kosher versions.

Pardon my ignorance, but what in the world would make _any_ paprika
_non_kosher?

Mordechai Housman wrote on 01 Aug 2006 in rec.food.cooking

> Does your family have any
> > unusual
> > names for common household food items?
>

I found out early if you name your food ...it gets hard to eat it. We
called the turkey Jules one year...the kids almost wouldn't eat the
thanksgiving turkey. I try never to get close enough to my food to call it
by it's first name or give it a pet name.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Mordechai Housman > wrote:

> Whoa! There are TWO different types of paprika? I never knew this. Can
> you please explain?

There are no fewer than seven major kinds of Hungarian paprika and none
are really hot - even the hotter ones are not very much hotter than
ordinary black pepper: különleges ("special", only slightly hot),
csipösségmentes (not hot at all), csemege ("gastronomical", not hot),
édesnemes ("noble sweet"), fél-édes ("semi-sweet"), rózsa ("pink",
fairly hot), and erös (hot).

For cooking, only the sweeter varieties are supposed to be used, with
édesnemes often being preferred. The hotter varieties (rózsa and erös)
are normally added to the already cooked dishes. BTW, "sweet" means the
absence of heat, it doesn't indicate any actual sweetness.

Victor

Helen Harrand wrote:
> It's very easy to make, let's see how easy it is to explain or if it's akin
> to trying to explain how to tie your shoes.
>
> Chicken Paprikash
>
> Ooooooooh boy, I usually do this by feel. Let's see how close I can get to
> a "normal" recipe.
>
> 4 boneless skinless chicken breasts (about 1 1/2 - 2 #)
> Sliced onions (end to end cut, about 1/4- 1/2 ince wide) same weight as
> chicken
>
> Salt, pepper and sprinkle paprika on chicken. Lightly dust w/flour. Brown
> in a few tablespoons of oil of your choice (I typically use butter). Brown
> on both sides, remove from pan. Add onions to pan and 1/2 caramelize the
> onions (this will take a bit of time. Don't burn the bits that are left in
> the bottom of the pan from the browning chicken). When onions are brown add
> about two tablespoons of flour and about 1/4 c of paprika. Stir this
> thoughout the onions allowing the spices and flour to coat the onions. This
> takes some of the "raw" taste of the paprika out. By this time you'll have
> a bunch of spices, onions etc stuck to the bottom of the pan. Add some
> chicken broth (a cup should do I think) and stir to losen browned bits. Add
> 1 pint of sour cream and turn dish to LOW (may need to use simmer plate if
> you have one so that sour cream sauce doesn't split). Add chieken back into
> pan and simmer.
>
> This will be done in probably less than 20 mins or so but I simmer mine a
> longer time. It reheats well, it sits well in case people are late and the
> SAUCE is DIVINE over rice. I used to have to watch my waiters because they
> knew that I counted the chicken pieces for parties but they used to come up
> and take the sauce over rice, and take the sauce, and take the sauce. When
> I'd get ready for plating it I found that there was just BARELY enough sauce
> to make it work.
>
> Hints: I cut the breasts into cubes if Im doing it for a chafing
> dish/cocktail thing. That way people can eat it w/a toothpick. When I
> made it last week I cut it into good sized chunks just because the breasts
> were HUGE....they must have come from some May West chickens. 8oz or better
> each!
>
> I LOVE using boneless skinless thiighs in this recipe but then you typically
> need more than one per person.
>
> Sometimes if the sour cream doesn't have enough 'tang" to it I add a bit of
> lemon juice (fresh) and if my chicken stock isn't as strong as it could be I
> add some chicken base ( or bullion cubes if you can't find base - just don't
> salt it until after you've dissolved the bullion cubes and stirred it in)
>
> This dish should be REALLY orange when finished. Ergo the "ugly orange
> stuff" comment.
>
> helen

Hummm...no other spices or herbs? Interesting!

-L.

As our oldest son got older he took a liking to steak. One day as we were
sitting down to the family dinner table he said "wait, we don't have Al's
sauce." Took a few seconds but we figured out he was missing the A-1 sauce.
Check out the bottle - it does look like it says Al's.




"Virginia Tadrzynski" > wrote in message
...
> New thread he we went over the list of bizarre food items and just
what
> they actually were. Now a new question: Does your family have any
unusual
> names for common household food items?
>
> My youngest daughter called ketchup 'whoa-whoa' when she was little. Her
> eldest brother looks at it as a separate food item and was promptly
emptying
> a large bottle of it on his plate. He was told to stop, to save some for
> someone else, etc. etc. Finally, his father grabs the bottle and says
> 'whoa, whoa, slow down, boy!' Jill in her mind sees Dad taking the
bottle
> and saying 'whoa whoa'......a couple of days later she wants 'whoa whoa'
on
> her french fries. Took her taking someone by the hand and showing them
the
> bottle of ketchup that we finally 'understood' what whoa whoa was.
>
> Your next.
> -ginny
>
>
>
>

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, On Tue 01 Aug 2006 11:44:40a, Mordechai Housman was muttering
> about...
>
> > "Helen Harrand" > wrote in message
> > . ..
> >
> >> I just wrote it a second ago and I have to say, I bought some Penzy's
> >> half sharp paprika while I was in Arizona and cut it half and half
> >> w/some that I
> >> had left over (paprika gets used up FAST around here w/that dish so
> >> it's always fresh) and that half sharp was SHARP!!! I'm glad I cut it.
> >> It gave a great SNAP on the tongue but I know know how sharp the
> >> half-sharp is! Add
> >> a tablespoon or so if you have it!
> >
> > Whoa! There are TWO different types of paprika? I never knew this. Can
> > you please explain?
>
> There are at least six classes or types of paprika ranging from delicate
> to hot, as well as smoked paprika. The degree of hotness is governed by
> the type of pepper used. In the US there are really only two major types
> available in most places, sweet and hot. Smoked is often available in
> specialty shops. Many consider that the best paprika comes from Hungary,
> although Spain and California also produce large quantites.
>
> --
>
> Wayne Boatwright
> __________________________________________________ ________________________
>

Penzey's carries the half sharp, smoked and at least one or two kinds of
"regular" stuff. It's good!

helen

Oh pshaw, on Tue 01 Aug 2006 04:25:45p, Helen Harrand meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, On Tue 01 Aug 2006 11:44:40a, Mordechai Housman was muttering
>> about...
>>
>> > "Helen Harrand" > wrote in message
>> > . ..
>> >
>> >> I just wrote it a second ago and I have to say, I bought some
>> >> Penzy's half sharp paprika while I was in Arizona and cut it half
>> >> and half w/some that I
>> >> had left over (paprika gets used up FAST around here w/that dish so
>> >> it's always fresh) and that half sharp was SHARP!!! I'm glad I cut
>> >> it.
>> >> It gave a great SNAP on the tongue but I know know how sharp the
>> >> half-sharp is! Add a tablespoon or so if you have it!
>> >
>> > Whoa! There are TWO different types of paprika? I never knew this.
>> > Can you please explain?
>>
>> There are at least six classes or types of paprika ranging from
>> delicate to hot, as well as smoked paprika. The degree of hotness is
>> governed by the type of pepper used. In the US there are really only
>> two major types available in most places, sweet and hot. Smoked is
>> often available in specialty shops. Many consider that the best
>> paprika comes from Hungary, although Spain and California also produce
>> large quantites.
>>
>> --
>>
>> Wayne Boatwright
>> __________________________________________________ ______________________
>> __
>>
>
> Penzey's carries the half sharp, smoked and at least one or two kinds of
> "regular" stuff. It's good!

Yes, Penzey's paprika *is* good. I have the sweet and the half sharp. I
don't care for smoked paprika, but then I don't care for too many smoked
spices.

I used a lot of sweet paprika and buy, locally, large containers of "Pride
of Szeged" brand Hungarian sweet paprika.

--
Wayne Boatwright
__________________________________________________

Outrageous! Does your cat put YOU out at night?

On 2 Aug 2006 01:50:05 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Yes, Penzey's paprika *is* good. I have the sweet and the half sharp. I
>don't care for smoked paprika, but then I don't care for too many smoked
>spices

I want to try the smoked paprika because I like chipotle so much, but
by the time I use enough to get the smokiness I want, it's too blazing
hot to eat! LOL!

Carol

Oh pshaw, on Tue 01 Aug 2006 04:52:16p, Damsel in dis Dress meant to say...

> On 2 Aug 2006 01:50:05 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Yes, Penzey's paprika *is* good. I have the sweet and the half sharp. I
>>don't care for smoked paprika, but then I don't care for too many smoked
>>spices
>
> I want to try the smoked paprika because I like chipotle so much, but
> by the time I use enough to get the smokiness I want, it's too blazing
> hot to eat! LOL!

Then you're sure to love it. I, OTOH, do not like chipotle either. Seems
like the only smokiness I like is from a real BBQ. I don't even like smoke
flavor in sauce. Guess I'm weird. :-)

--
Wayne Boatwright
__________________________________________________

Outrageous! Does your cat put YOU out at night?

On 2 Aug 2006 03:02:39 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Oh pshaw, on Tue 01 Aug 2006 04:52:16p, Damsel in dis Dress meant to say...
>
>> On 2 Aug 2006 01:50:05 +0200, Wayne Boatwright
>> <wayneboatwright_at_gmail.com> wrote:
>>
>>>Yes, Penzey's paprika *is* good. I have the sweet and the half sharp. I
>>>don't care for smoked paprika, but then I don't care for too many smoked
>>>spices
>>
>> I want to try the smoked paprika because I like chipotle so much, but
>> by the time I use enough to get the smokiness I want, it's too blazing
>> hot to eat! LOL!
>
>Then you're sure to love it. I, OTOH, do not like chipotle either. Seems
>like the only smokiness I like is from a real BBQ. I don't even like smoke
>flavor in sauce. Guess I'm weird. :-)

You certainly are. Without a doubt. Absolutely. Positively.

Takes one to know one,
Carol

Oh pshaw, on Tue 01 Aug 2006 06:12:10p, Damsel in dis Dress meant to
say...

> On 2 Aug 2006 03:02:39 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Oh pshaw, on Tue 01 Aug 2006 04:52:16p, Damsel in dis Dress meant to
>>say...
>>
>>> On 2 Aug 2006 01:50:05 +0200, Wayne Boatwright
>>> <wayneboatwright_at_gmail.com> wrote:
>>>
>>>>Yes, Penzey's paprika *is* good. I have the sweet and the half sharp.
>>>> I don't care for smoked paprika, but then I don't care for too many
>>>>smoked spices
>>>
>>> I want to try the smoked paprika because I like chipotle so much, but
>>> by the time I use enough to get the smokiness I want, it's too blazing
>>> hot to eat! LOL!
>>
>>Then you're sure to love it. I, OTOH, do not like chipotle either.
>>Seems like the only smokiness I like is from a real BBQ. I don't even
>>like smoke flavor in sauce. Guess I'm weird. :-)
>
> You certainly are. Without a doubt. Absolutely. Positively.
>
> Takes one to know one,
> Carol
>

lol! Hey, buddy!

--
Wayne Boatwright
__________________________________________________

Outrageous! Does your cat put YOU out at night?

"Michael Siemon" > wrote in message
...
> In article <wQNzg.1667$nU1.1513@trndny03>,
> "Mordechai Housman" > wrote:
>
>> I have always used Hungarian Paprika, but it isn't very sharp at all.
>> Maybe that's just the one or two kosher versions I can find. My local
>> health food store might have more kosher versions.
>
> Pardon my ignorance, but what in the world would make _any_ paprika
> _non_kosher?

Actually, I have no idea offhand, since I don't know how paprika is
produced. But you'd be amazed at how easily something can become
non-kosher in this modern era of mass production. In fact, sometimes,
though I imagine this is rare, even a means of storage can make
something non-kosher.

How is paprika processed/produced?

Incidentally, since it is so easy to make something non-kosher, in many
cases even where the possibility is slim of something becoming
non-kosher, many still consider it inadvisable to use any food
ingredient that has been processed without the supervision of a
knowledgeable overseer. But there are some exceptions. Beer, for
example, is usually not a problem. Sugar in the USA I am told is never a
problem. And there are probably a few others.

Mordechai

"Mr Libido Incognito" > wrote in message
...
> Mordechai Housman wrote on 01 Aug 2006 in rec.food.cooking
>
>> "Andy" <q> wrote in message
>> ...
>> > "RSHDiva" > wrote in
>> > oups.com:
>> >
>> >> We call American Chop Suey "kuji". Dont ask why.
>> >
>> > I heard that chop suey translates into "beggar's hash".
>> >
>> > Or was that chow mein?
>>
>> I heard somewhere once that chop suey is not a traditional Chinese
>> dish
>> at all, but something invented in a California restaurant out of
>> leftovers.
>
> I heard it was from the railway camps...The chinese cooks invented it
> for
> the chinese workers.

That's probably it.

"Mr Libido Incognito" > wrote in message
...
> Mordechai Housman wrote on 01 Aug 2006 in rec.food.cooking
>
>> Does your family have any
>> > unusual
>> > names for common household food items?
>>
>
> I found out early if you name your food ...it gets hard to eat it. We
> called the turkey Jules one year...the kids almost wouldn't eat the
> thanksgiving turkey. I try never to get close enough to my food to
> call it
> by it's first name or give it a pet name.

Um, that's not what we meant by that question!

LOL!

"Christine Dabney" > ha scritto nel messaggio
...
> On Tue, 1 Aug 2006 23:56:16 +0200, (Victor Sack)
> wrote:
>
>>Mordechai Housman > wrote:
>>
>>> Whoa! There are TWO different types of paprika? I never knew this. Can
>>> you please explain?
>>
>>There are no fewer than seven major kinds of Hungarian paprika and none
>>are really hot - even the hotter ones are not very much hotter than
>>ordinary black pepper: különleges ("special", only slightly hot),
>>csipösségmentes (not hot at all), csemege ("gastronomical", not hot),
>>édesnemes ("noble sweet"), fél-édes ("semi-sweet"), rózsa ("pink",
>>fairly hot), and erös (hot).
>>
>>For cooking, only the sweeter varieties are supposed to be used, with
>>édesnemes often being preferred. The hotter varieties (rózsa and erös)
>>are normally added to the already cooked dishes. BTW, "sweet" means the
>>absence of heat, it doesn't indicate any actual sweetness.
>>
>>Victor
>
> And then there are the Spanish paprikas.....which are also marvelous.
> Some of those are smoked...
>
> I am addicted to those...
>
> Christine

Smoked paprikas???? I must try them!
BTW some months ago I went in an arabian shop here in Turin to buy some
spices. I have found a very very hot paprika. It seems hot chili pepper !

--
Kisses
Pandora

"-L." > wrote in message
ps.com...
>
> Helen Harrand wrote:
> > It's very easy to make, let's see how easy it is to explain or if it's
akin
> > to trying to explain how to tie your shoes.
> >
> > Chicken Paprikash
> >
> > Ooooooooh boy, I usually do this by feel. Let's see how close I can get
to
> > a "normal" recipe.
> >
> > 4 boneless skinless chicken breasts (about 1 1/2 - 2 #)
> > Sliced onions (end to end cut, about 1/4- 1/2 ince wide) same weight as
> > chicken
> >
> > Salt, pepper and sprinkle paprika on chicken. Lightly dust w/flour.
Brown
> > in a few tablespoons of oil of your choice (I typically use butter).
Brown
> > on both sides, remove from pan. Add onions to pan and 1/2 caramelize
the
> > onions (this will take a bit of time. Don't burn the bits that are left
in
> > the bottom of the pan from the browning chicken). When onions are brown
add
> > about two tablespoons of flour and about 1/4 c of paprika. Stir this
> > thoughout the onions allowing the spices and flour to coat the onions.
This
> > takes some of the "raw" taste of the paprika out. By this time you'll
have
> > a bunch of spices, onions etc stuck to the bottom of the pan. Add some
> > chicken broth (a cup should do I think) and stir to losen browned bits.
Add
> > 1 pint of sour cream and turn dish to LOW (may need to use simmer plate
if
> > you have one so that sour cream sauce doesn't split). Add chieken back
into
> > pan and simmer.
> >
> > This will be done in probably less than 20 mins or so but I simmer mine
a
> > longer time. It reheats well, it sits well in case people are late and
the
> > SAUCE is DIVINE over rice. I used to have to watch my waiters because
they
> > knew that I counted the chicken pieces for parties but they used to come
up
> > and take the sauce over rice, and take the sauce, and take the sauce.
When
> > I'd get ready for plating it I found that there was just BARELY enough
sauce
> > to make it work.
> >
> > Hints: I cut the breasts into cubes if Im doing it for a chafing
> > dish/cocktail thing. That way people can eat it w/a toothpick. When I
> > made it last week I cut it into good sized chunks just because the
breasts
> > were HUGE....they must have come from some May West chickens. 8oz or
better
> > each!
> >
> > I LOVE using boneless skinless thiighs in this recipe but then you
typically
> > need more than one per person.
> >
> > Sometimes if the sour cream doesn't have enough 'tang" to it I add a bit
of
> > lemon juice (fresh) and if my chicken stock isn't as strong as it could
be I
> > add some chicken base ( or bullion cubes if you can't find base - just
don't
> > salt it until after you've dissolved the bullion cubes and stirred it
in)
> >
> > This dish should be REALLY orange when finished. Ergo the "ugly orange
> > stuff" comment.
> >
> > helen
>
> Hummm...no other spices or herbs? Interesting!
>
> -L.
>

Maybe some salt and some pepper but that's all folks. I usually don't add
salt at all because I add chicken base to my stock when adding to the
onions. Then sometimes pepper, sometimes no.

Seriously, all those onions flavor it so well that I'm not sure you could
tell if you needed more seasonings. If you decide to add some let me know
how it turns out!

helen

<snip>

> >> >
> >> > Whoa! There are TWO different types of paprika? I never knew this.
> >> > Can you please explain?
> >>
> >> There are at least six classes or types of paprika ranging from
> >> delicate to hot, as well as smoked paprika. The degree of hotness is
> >> governed by the type of pepper used. In the US there are really only
> >> two major types available in most places, sweet and hot. Smoked is
> >> often available in specialty shops. Many consider that the best
> >> paprika comes from Hungary, although Spain and California also produce
> >> large quantites.
> >>
> >> --
> >>
> >> Wayne Boatwright
> >>
__________________________________________________ ______________________
> >> __
> >>
> >
> > Penzey's carries the half sharp, smoked and at least one or two kinds of
> > "regular" stuff. It's good!
>
> Yes, Penzey's paprika *is* good. I have the sweet and the half sharp. I
> don't care for smoked paprika, but then I don't care for too many smoked
> spices.
>
> I used a lot of sweet paprika and buy, locally, large containers of "Pride
> of Szeged" brand Hungarian sweet paprika.
>
> --
> Wayne Boatwright
> __________________________________________________
>


I went to add the container of Szeged that I had (for not too long of a
time; a month or two tops) and it was full of cobwebs..........

EWwwwwwwwwwwwwww....makes my skin crawl. Needless to say I threw it out and
got some more.

bleah,
helen

In article >,
says...
> There are no fewer than seven major kinds of Hungarian paprika and none
> are really hot - even the hotter ones are not very much hotter than
> ordinary black pepper: különleges ("special", only slightly hot),
> csipösségmentes (not hot at all), csemege ("gastronomical", not hot),
> édesnemes ("noble sweet"), fél-édes ("semi-sweet"), rózsa ("pink",
> fairly hot), and erös (hot).
>
> For cooking, only the sweeter varieties are supposed to be used, with
> édesnemes often being preferred. The hotter varieties (rózsa and erös)
> are normally added to the already cooked dishes. BTW, "sweet" means the
> absence of heat, it doesn't indicate any actual sweetness.
>
>

If you are interested in paprika I highly recommend investigating the
Spanish varieties as well as the Hungarian. www.tienda.com has a good
selection. They have smoked paprika which is great - adds a different
flavor.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

On Wed, 2 Aug 2006 00:32:16 -0700, "Helen Harrand" >
wrote:

>
>I went to add the container of Szeged that I had (for not too long of a
>time; a month or two tops) and it was full of cobwebs..........
>
>EWwwwwwwwwwwwwww....makes my skin crawl. Needless to say I threw it out and
>got some more.
>
>bleah,
>helen
>

I had a similar experience with Hungarian Paprika;
Opened the can and the contents were "moving".....
( maybe it was old ?? )



<rj>

Oh pshaw, on Wed 02 Aug 2006 04:24:45p, <RJ> meant to say...

> On Wed, 2 Aug 2006 00:32:16 -0700, "Helen Harrand"
> > wrote:
>
>>
>>I went to add the container of Szeged that I had (for not too long of a
>>time; a month or two tops) and it was full of cobwebs..........
>>
>>EWwwwwwwwwwwwwww....makes my skin crawl. Needless to say I threw it out
>>and got some more.
>>
>>bleah,
>>helen
>>
>
> I had a similar experience with Hungarian Paprika;
> Opened the can and the contents were "moving".....
> ( maybe it was old ?? )

I've never had this happen with paprika, but I did have it happen years ago
with a container of whole coriander seed purchased at an Amish farm market.
When I first bought the coriander it seemed fine. A few months later when
I went to use it, I discovered the wiggling things inside. UGH!

When I buy containers of spices larger than the usual spice jar (usually in
packets, tins, or boxes), I immediately examine the contents, then transfer
them to tightly sealed glass jars. I've never had a problem since.

--
Wayne Boatwright
__________________________________________________

I fed some lemon to my cat and now I have a sour puss.

Pandora > wrote:
>Smoked paprikas???? I must try them!

They're the European version of chipotle'.

And they're almost as good.

--Blair

<RJ> wrote:
> On Wed, 2 Aug 2006 00:32:16 -0700, "Helen Harrand" >
> wrote:
>
>> I went to add the container of Szeged that I had (for not too long of a
>> time; a month or two tops) and it was full of cobwebs..........
>>
>> EWwwwwwwwwwwwwww....makes my skin crawl. Needless to say I threw it out and
>> got some more.
>>
>> bleah,
>> helen
>>
>
> I had a similar experience with Hungarian Paprika;
> Opened the can and the contents were "moving".....
> ( maybe it was old ?? )
>


It won't happen if you store it in the freezer. All ground red pepper
tends to get buggy if it's stored at room temp.

gloria p

"Puester" > wrote in message
...
> <RJ> wrote:
> > On Wed, 2 Aug 2006 00:32:16 -0700, "Helen Harrand"
>
> > wrote:
> >
> >> I went to add the container of Szeged that I had (for not too long of a
> >> time; a month or two tops) and it was full of cobwebs..........
> >>
> >> EWwwwwwwwwwwwwww....makes my skin crawl. Needless to say I threw it
out and
> >> got some more.
> >>
> >> bleah,
> >> helen
> >>
> >
> > I had a similar experience with Hungarian Paprika;
> > Opened the can and the contents were "moving".....
> > ( maybe it was old ?? )
> >
>
>
> It won't happen if you store it in the freezer. All ground red pepper
> tends to get buggy if it's stored at room temp.
>
> gloria p


I guess I've never let it hang around that long before. All I know is that
it still makes me shudder.

helen

"Peter A" > ha scritto nel messaggio
...
In article >,
says...
> There are no fewer than seven major kinds of Hungarian paprika and none
> are really hot - even the hotter ones are not very much hotter than
> ordinary black pepper: különleges ("special", only slightly hot),
> csipösségmentes (not hot at all), csemege ("gastronomical", not hot),
> édesnemes ("noble sweet"), fél-édes ("semi-sweet"), rózsa ("pink",
> fairly hot), and erös (hot).
>
> For cooking, only the sweeter varieties are supposed to be used, with
> édesnemes often being preferred. The hotter varieties (rózsa and erös)
> are normally added to the already cooked dishes. BTW, "sweet" means the
> absence of heat, it doesn't indicate any actual sweetness.
>
>

If you are interested in paprika I highly recommend investigating the
Spanish varieties as well as the Hungarian. www.tienda.com has a good
selection. They have smoked paprika which is great - adds a different
flavor.

Are you saying that hungarian paprika has a smoked taste? A friend of mine ,
one month ago, brought me from hungay a package of sweet paprika. It was
very tasty but not smoked...I don't know.

--
Kisses
Pandora

On 3 Aug 2006 03:01:24 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote in
. 228.19>
(by way of a tagline):

> I fed some lemon to my cat and now I have a sour puss.

Just don't show your corncobs any pornography...



--
Die dulci fruere,
Nicolaas.



.... We are born naked, wet and hungry, and get slapped on our butt. After
that, things just get worse.

Pandora wrote:
> "Peter A" > ha scritto nel messaggio
> ...
> In article >,
> says...
>
>> There are no fewer than seven major kinds of Hungarian paprika and none
>> are really hot - even the hotter ones are not very much hotter than
>> ordinary black pepper: különleges ("special", only slightly hot),
>> csipösségmentes (not hot at all), csemege ("gastronomical", not hot),
>> édesnemes ("noble sweet"), fél-édes ("semi-sweet"), rózsa ("pink",
>> fairly hot), and erös (hot).
>>
>> For cooking, only the sweeter varieties are supposed to be used, with
>> édesnemes often being preferred. The hotter varieties (rózsa and erös)
>> are normally added to the already cooked dishes. BTW, "sweet" means the
>> absence of heat, it doesn't indicate any actual sweetness.
>>
>>
>>
>
> If you are interested in paprika I highly recommend investigating the
> Spanish varieties as well as the Hungarian. www.tienda.com has a good
> selection. They have smoked paprika which is great - adds a different
> flavor.
>
> Are you saying that hungarian paprika has a smoked taste? A friend of mine ,
> one month ago, brought me from hungay a package of sweet paprika. It was
> very tasty but not smoked...I don't know.
>
>
I think you and Peter are having slight linguistic difficulties, you
have your wires crossed to use an English colloquialism. He is just
talking about Hungarian paprika, noe of which as far as I know is
smoked. You are not disagreeing with him when you say that there is a
Spanish smoked variety which tastes quite different.

Here we can only really get the two kinds, Hungaran sweet and Spanish
smoked (and that only recently). No doubt people of Hungarian extraction
are able to get supplies of the various varieties, but if I wanted them
I'd have to go on a hunt!

Christine

Mordechai Housman wrote:
> "Michael Siemon" > wrote in message
> ...
>> In article <wQNzg.1667$nU1.1513@trndny03>,
>> "Mordechai Housman" > wrote:
>>
>>> I have always used Hungarian Paprika, but it isn't very sharp at all.
>>> Maybe that's just the one or two kosher versions I can find. My local
>>> health food store might have more kosher versions.
>>
>> Pardon my ignorance, but what in the world would make _any_ paprika
>> _non_kosher?
>
> Actually, I have no idea offhand, since I don't know how paprika is
> produced. But you'd be amazed at how easily something can become
> non-kosher in this modern era of mass production. In fact, sometimes,
> though I imagine this is rare, even a means of storage can make
> something non-kosher.
>
> How is paprika processed/produced?
>
> Incidentally, since it is so easy to make something non-kosher, in
> many cases even where the possibility is slim of something becoming
> non-kosher, many still consider it inadvisable to use any food
> ingredient that has been processed without the supervision of a
> knowledgeable overseer. But there are some exceptions. Beer, for
> example, is usually not a problem. Sugar in the USA I am told is never
> a problem. And there are probably a few others.
>
> Mordechai
I suppose you know that in Australia you can get kosher Vegemite? And
all hell broke loose a while ago when Kraft threatened to stop making
it! They backed down, needless to say.

Christine

Craig Welch wrote:
> Old Mother Ashby wrote:
>
>> I suppose you know that in Australia you can get kosher Vegemite? And
>> all hell broke loose a while ago when Kraft threatened to stop making
>> it! They backed down, needless to say.
>
> I didn't know, and I've been eating Vegemite all these years!
>
> It doesn't taste kosher, I must say ...
>
You obviously don't buy your Vegemite from Jewish supermarkets!
Apparently Kraft has one machine which is certified by the appropriate
authorities, and it supplies the whole of Oz, NZ and South East Asia.
The customers were all going to boycott Kraft products.

I must say that if there had been a petition I would have signed. I'm
not Jewish, but I don't see why any Australian should be deprived of a
fundamental entitlement, not to mention an essential dietary component,
just because some American multinational wants to save a few bucks.

Christine

Old Mother Ashby wrote:

> I must say that if there had been a petition I would have signed. I'm
> not Jewish, but I don't see why any Australian should be deprived of a
> fundamental entitlement, not to mention an essential dietary component,
> just because some American multinational wants to save a few bucks.
>
> Christine

Which "fundemeental entitlement" is that again?? I don't understand. Are
you saying a business HAS to produce an item just because people demand it?

Goomba38 wrote:
> Old Mother Ashby wrote:
>
>> I must say that if there had been a petition I would have signed. I'm
>> not Jewish, but I don't see why any Australian should be deprived of
>> a fundamental entitlement, not to mention an essential dietary
>> component, just because some American multinational wants to save a
>> few bucks.
>>
>> Christine
>
> Which "fundemeental entitlement" is that again?? I don't understand.
> Are you saying a business HAS to produce an item just because people
> demand it?
In the case of Vegemite, absolutely.

Christine

Alan wrote:
> On Tue, 01 Aug 2006 18:48:26 GMT, "Mordechai Housman"
> > wrote:
>
>> "Andy" <q> wrote in message
>> ...
>>> "RSHDiva" > wrote in
>>> oups.com:
>>>
>>>> We call American Chop Suey "kuji". Dont ask why.
>>>
>>> I heard that chop suey translates into "beggar's hash".
>>>
>>> Or was that chow mein?
>>
>> I heard somewhere once that chop suey is not a traditional Chinese
>> dish at all, but something invented in a California restaurant out of
>> leftovers.
>>
> What my mom called "chop suey" was mainly ground pork with chopped
> celery (and some other 'oriental' stuff) in a thick, brown
> soy-flavored gravy -- all served over chow mien noodles.
>
> How exotic!
>
> I loved it!

But we always loved the wierd stuff our Mothers made)

On Sun, 06 Aug 2006 08:08:32 GMT, "Ophelia" >
rummaged among random neurons and opined:

>But we always loved the wierd stuff our Mothers made)
>
Not my mother's green tuna casserole. It was the bane of my childhood.
Gawdawful stuff and we had it at least twice a week during Lent.
Blecchhh!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On Wed, 2 Aug 2006 09:16:32 +0200, "Pandora" >
wrote:

>Smoked paprikas???? I must try them!
>BTW some months ago I went in an arabian shop here in Turin to buy some
>spices. I have found a very very hot paprika. It seems hot chili pepper !

I adore smoked paprika... it lends a definite sweet smoky taste to
whatever you put it in - great for chilli.

On Sun, 06 Aug 2006 21:19:00 -0500, Alan rummaged
among random neurons and opined:

>Tell us more! More!
>
>Green Tuna????????????????????

Green tuna casserole - she used spinach noodles, which made the
casserole *green* on top of tasting nasty. Outside of vegetables,
there are very few things I can think of that I'd want to eat that are
green and her green tuna casserole was right up there. Even the dog
wouldn't eat it, even though I tried repeatedly to feed it to him
under the table.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

"Karen AKA Kajikit" > ha scritto nel messaggio
...
> On Wed, 2 Aug 2006 09:16:32 +0200, "Pandora" >
> wrote:
>
>>Smoked paprikas???? I must try them!
>>BTW some months ago I went in an arabian shop here in Turin to buy some
>>spices. I have found a very very hot paprika. It seems hot chili pepper !
>
> I adore smoked paprika... it lends a definite sweet smoky taste to
> whatever you put it in - great for chilli.

I Am becoming curious. I wonder where I could find it. We haven't spanish
shops her

--
Kisses
Pandora

On Wed, 9 Aug 2006 02:20:49 -0700, "Helen Harrand"
> wrote:

>DAmn, I wish I could find that friggin cookbook.

Boy, we're both just cussin' up a storm tonight. Must be the
barometric pressure or something, dammit.

Carol

"Ophelia" > wrote in message
k...
> Alan wrote:
> > On Tue, 01 Aug 2006 18:48:26 GMT, "Mordechai Housman"
> > > wrote:
> >
> >> "Andy" <q> wrote in message
> >> ...
> >>> "RSHDiva" > wrote in
> >>> oups.com:
> >>>
> >>>> We call American Chop Suey "kuji". Dont ask why.
> >>>
> >>> I heard that chop suey translates into "beggar's hash".
> >>>
> >>> Or was that chow mein?
> >>
> >> I heard somewhere once that chop suey is not a traditional Chinese
> >> dish at all, but something invented in a California restaurant out of
> >> leftovers.
> >>
> > What my mom called "chop suey" was mainly ground pork with chopped
> > celery (and some other 'oriental' stuff) in a thick, brown
> > soy-flavored gravy -- all served over chow mien noodles.
> >
> > How exotic!
> >
> > I loved it!
>
> But we always loved the wierd stuff our Mothers made)
>
>

My mom used to make this KILLER eggplant casserole that came from (I think)
her 1936 cookbook. It went something like this

Fry something like a pound of bacon until crisp, take it out and crumble and
set aside. Fry a large onion in the resulting bacon grease. Add sharp
cheddar and one can of TOMATO SOUP (I remember thinking that I didn't know
they had that then. Add a large eggplant or two that had been cubed and
blanched in boiling water for 4 minutes or so then drained. Mix all
together and top w/buttered crumbs and bake. God, I LOVED that stuff. I
was the only kid in the world who would ask for eggplant casserole for my
b'day dinner.

DAmn, I wish I could find that friggin cookbook. It's somewhere here.

helen

"Damsel in dis Dress" > wrote in message
...
> On Wed, 9 Aug 2006 02:20:49 -0700, "Helen Harrand"
> > wrote:
>
> >DAmn, I wish I could find that friggin cookbook.
>
> Boy, we're both just cussin' up a storm tonight. Must be the
> barometric pressure or something, dammit.
>
> Carol



Shit yeah!

helen (wishing she could sleep)

On Wed, 9 Aug 2006 03:24:48 -0700, "Helen Harrand"
> wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Wed, 9 Aug 2006 02:20:49 -0700, "Helen Harrand"
>> > wrote:
>>
>> >DAmn, I wish I could find that friggin cookbook.
>>
>> Boy, we're both just cussin' up a storm tonight. Must be the
>> barometric pressure or something, dammit.
>
>Shit yeah!
>
>helen (wishing she could sleep)

Dang! It *was* the barometric pressure, and I just made that up at
the time! I got about three hours of sleep before being awakened by a
very loud, rude, and wet thunderstorm.

Carol, too sleepy to cuss