Paprika: Is It Over-Rated?

[saltpoint]

Poll question: Paprika: Is It Over-Rated?

[Rabrrrrrr]

1. How can it be over-rated? It's hardly used in this country.

In comparison with other spices.

[saltpoint]

4. Shhhhhhh! It's used mostly in SECRET!

[LynneSin]

2. I make a great friend chicken with paprika & bisquick

Seriously

[saltpoint]

5. Hell, I believe ya. Sounds pretty damned good to me.

[Gormy Cuss]

9. Friend chicken?

Seriously? I have some friends who are afraid of everything but I never thought to dip'em in Bisquik and paprika. :P


On topic, I love paprika.

[begin_within]

12. Whose friend do you use?

[huskerlaw]

3. Have you ever had it on

potato chips? Lays Paprika Chips (found in Europe) are FAB-ulous. I'm super-pissed that they aren't available here.

[saltpoint]

6. Never tried 'em but wonder if people could just sprinkle paprika on

to U.S. potato chips and get the same effect, or do they have to be baked in?

[huskerlaw]

7. I don't know...

I've never tried it. I'm guessing that the paprika flavor isn't just straight paprika though. :shrug:

[saltpoint]

11. What, you mean there's GAY paprika? Does Jim Dobson know about this?

[huskerlaw]

13. buahahah

well, that would explain why we don't have paprika chips...

[saltpoint]

15. I'm just thinking that Jim Dobson would to be fit to be tied over

news that seasoning could be engineered to influence sexual preference.

Imagine scores of self-righteous fundie nutcases protesting outside a paprika plant somewhere...

[huskerlaw]

16. I can see it already

especially since the paprika chip is particularly popular in Belgium...which, as we all know has French as one of their official languages.

So the fundies would go double nuts...French gay spices. It would be the new wedge issue.

[saltpoint]

17. Good lord, we probably shouldn't be giving the fools any ideas.

They're behind in the polls as it is!

There'd be instances of the Fred Phelps group hassling people in restaurants when they ordered dishes with paprika.

It would not be pretty.

[huskerlaw]

19. God Hates Paprika!!

God is killing soldiers in Iraq because this country condones the consumption of gay French spices! You're all going to HEEEEEEELL!

[saltpoint]

21. LOL! "God Hates Paprika!"

Too much. You're killin' me here.

[supernova]

8. You can't make Hungarian Goulash without it!!!

This is nearly idenitical to what my Viennese MiL taught me years ago, 'cept for the apple juice. :wtf:

Szeget Goulash
INGREDIENTS:

4 oz Lean bacon
cut into 1/2-inch pieces
2 lb Boneless pork trimmed of fat, and cut into 1-inch cubes
1 lg Red onion -- chopped coarsely
2 lg Garlic cloves -- minced
2 tbl Flour
2 tbl Sweet Hungarian paprika
2 tsp Caraway seed
1 tbl Chopped fresh sage
2 tsp Chopped fresh rosemary
1 tbl Chopped fresh sweet marjoram or mild oregano
2 tsp Chopped fresh thyme
1 tsp Salt
1/2 tsp Freshly ground black pepper
2 cup Apple juice or cider*
2 lb Sauerkraut -- drained & rinsed
2 Tart apples (or more) cored and sliced
1 cup Sour cream
Red potatoes or spaetzle or egg noodles
GARNISH:
Chopped fresh dill & parsley

*NOTE: Frozen apple juice concentrate, diluted with 2 parts water instead
of 3, may be substituted for apple juice or cider

In a large, deep roasting pan or Dutch oven, saute bacon until crisp. Remove with a slotted spoon and set aside. Remove with a slotted spoon and set aside, leaving 1 to 2 tablespoons of fat in the pan. Add pork cubes gradually, stirring to brown on all sides. Stir in onion and garlic, and cook until onion softens.

Sprinkle flour, paprika, and seasonings over vegetables and meat and stir to combine, letting mixture brown slightly. Add apple juice and sauerkraut; mix well. Reduce heat, cover, and cook about 45 minutes, or until meat is tender. Stir occasionally and add additional apple juice orwater if needed.

During the last 10 minutes of cooking, stir in apples and simmer, covered, until apples are just tender. Do not overcook. Dish can easily be prepared ahead up to this point and then reheated.

When ready to serve, stir in sour cream, adding a small amount of liquid if meat mixture is too dry. There should be plenty of sauce. Heat through but do not boil.

Serve with steamed (diced or sliced) red potatoes, spaetzle or noodles (tossed in a small amount of melted butter to moisten).

Garnish with dill, parsley, and reserved bacon, broken into pieces.

[saltpoint]

10. supernova, that sounds terrific. All 91,000 of us will be over for supper.

[supernova]

14. Ha! You just come on down...

:hi:

[HiFructosePronSyrup]

18. I was just going to mention...

If you haven't tried Hungarian food you haven't tried paprika.

[Nickster]

20. Heck, I can't make my bbq chicken without it! I loves me some paprika!

[Love Bug]

22. Well, it's overrated if you use that flavorless crap from the grocery

store. Buy your paprika from Penzeys and you'll know what paprika is supposed to taste like. I particularly like the smoked paprika.

www.penzeys.com

[saltpoint]

24. Yep. If pepper is strong, that's good. A lot of dishes taste great

with a little kick in them.

[saltpoint]

23. I wish Joni Mitchell were registered on DU. We could get her

insights on her composition, "Paprika Plains," about flying over her prairie homeland in Canada. The fields below evidently suggested the color of paprika.

_ _ _ _ _

Paprika plains.
Vast and bleak
and godforsaken...

from "Paprika Plains," by Joni Mitchell, from
DON JUAN'S RECKLESS DAUGHTER
_ _ _ _ _