I saw a recent reference to Chicken Paprikash but now I can't find it. (Cal: please fix that.) Anyway when I was in university in Toronto in the 1970's there was a substantial Hungarian population near the campus, dating back to the Hungarian diaspora of the 1950's when the Soviet Union invaded Hungary and many Hungarians fled to Canada. Anyway there were like 5 restaurants in a few blocks on Bloor St W which all served Goulash and Chicken Paprikash and Ragu Soup and things like Sour Lung, which I assume is sour and made from beef lung, but I will never find out what it tastes like.
Anyway tonight I made chicken paprikash. I still had some good Hungarian sweet paprika that I bought a couple of years ago from a Hungarian deli that has since closed. So I fried some chicken pieces in some oil until they were getting golden, then lifted them out, and fried some sliced onions in the same pan until they were soft. Added some minced garlic and sliced peppers and the good paprika powder, added chicken stock and white wine and put the chicken pieces back in the pan, simmered until the sauce thickened, added cream and sour cream and simmered for a few minutes. Served over egg noodles.
Anyway tonight I made chicken paprikash. I still had some good Hungarian sweet paprika that I bought a couple of years ago from a Hungarian deli that has since closed. So I fried some chicken pieces in some oil until they were getting golden, then lifted them out, and fried some sliced onions in the same pan until they were soft. Added some minced garlic and sliced peppers and the good paprika powder, added chicken stock and white wine and put the chicken pieces back in the pan, simmered until the sauce thickened, added cream and sour cream and simmered for a few minutes. Served over egg noodles.
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Tomorrow I am taking my nephew who is visiting Montreal for work, along with his wife and kids, to brunch. When you read the menu for the place I am taking them, the prices might seem a bit high, until you notice the text at the top of the brunch menu page which says "Tous nos plats du brunch sont servis avec champignons sautés au vin doux, pommes de terre aux fines herbes, fruits frais, bacon, jambon, saucisse,
pain , confiture, petit jus d'orange, café frais ou thé"
Which translates as "All our brunch plates are served with mushrooms sauteed with sweet wine, potatoes with fine herbs,
fresh fruit, bacon, ham, sausage, bread, jam, small orange juice, fresh coffee or tea". So when the menu says "2 crepes with 2 eggs cooked to your taste and maple syrup" you have to realize it also includes all of the above (as well as what it includes in a particular crepe, like apples and cinnamon or "Dates, figs, almonds, flambeed with cognac"), and same with omelettes or Benedicts. Plus live music after 11AM.
pain , confiture, petit jus d'orange, café frais ou thé"
Which translates as "All our brunch plates are served with mushrooms sauteed with sweet wine, potatoes with fine herbs,
fresh fruit, bacon, ham, sausage, bread, jam, small orange juice, fresh coffee or tea". So when the menu says "2 crepes with 2 eggs cooked to your taste and maple syrup" you have to realize it also includes all of the above (as well as what it includes in a particular crepe, like apples and cinnamon or "Dates, figs, almonds, flambeed with cognac"), and same with omelettes or Benedicts. Plus live music after 11AM.
Well different folks have different tastes. I have noted that Hershey’s dark chocolate has become much more popular. Their most recommended Halloween candies seem to be KitKat bars and Reese’s peanut butter cups.
On a stranger note, the deer in my backyard seem to enjoy eating the poison ivy! I do throw out apples for them, which I suspect is their favorite munchie. Unlike most states it is legal to feed deer here.
On a stranger note, the deer in my backyard seem to enjoy eating the poison ivy! I do throw out apples for them, which I suspect is their favorite munchie. Unlike most states it is legal to feed deer here.
Oh well, but my power supply has less ripple than yours. there... (*)
... and I had fresh croissant with a nice double shot in the dark for breakfast today.
(*) At least it did this week.... Had the flu, so no listening, stereos mostly shut off... hence, NO ripple.
Decided to make a hot and sour soup with one of those packages to start. I then added chicken stock, sugar, bonito flakes, dried onion, garlic and both chipotle and habanero hot sauces. I used roasted pig skin, shiitake mushrooms, black fungus, kelp, hard fried tofu, bamboo shoots
, bean curd stick and cornstarch. It was served over glass noodles.
Pictures after the F1 race, along with the Maki rolls.
, bean curd stick and cornstarch. It was served over glass noodles.
Pictures after the F1 race, along with the Maki rolls.
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My daughter has been making us dinner with those glass noodles lately... Korean style. Very similar to your recipe, but she uses the Korean hot sauces... and no meats. Toss some finely chopped green onions when serving.
She also adds, sometimes, matchstick cut fresh ginger.
Pretty good stuff. Very good when you are down and out with the flu...
Sad Honda exited F1 again.
She also adds, sometimes, matchstick cut fresh ginger.
Pretty good stuff. Very good when you are down and out with the flu...
Sad Honda exited F1 again.
Yes the slivered ginger and green onion is added as desired at serving time. I have edited the post to reflect it was a soup.
Soup.
Tony, I dare your daughter to make one this good, I know you can't.
Show her the picture and allow her to walk away and be alone for a while.
Tony, I dare your daughter to make one this good, I know you can't.
Show her the picture and allow her to walk away and be alone for a while.
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Maki rolls. (Is that a redundancy?)
This one is cooked prawn, avocado and scallion.
The other was prawn, egg, bacon and scallion.
They are easy to roll if you smoke marijuana like Cheech and Chong.
The rice is the part you have to pay attention to. Mr. Rice Cooker will not get you to where you wanna go.
This one is cooked prawn, avocado and scallion.
The other was prawn, egg, bacon and scallion.
They are easy to roll if you smoke marijuana like Cheech and Chong.
The rice is the part you have to pay attention to. Mr. Rice Cooker will not get you to where you wanna go.
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Chikki again, this time I added spice powders generally used for Paani Puri water (Tamarind, mint, coriander, chilli, lemon juice), and onother sweet and sour powder to the mix at the last (spreading) stage.
Interesting taste, it is for a friend's daughter who likes spicy junk food rather than normal food, she is 20, anemic, and seems to run on nervous energy rather than food.
I hope she will like it.
Interesting taste, it is for a friend's daughter who likes spicy junk food rather than normal food, she is 20, anemic, and seems to run on nervous energy rather than food.
I hope she will like it.
Suits you!
Question for those who gorge on lactobaccilus. With live yoghurt as long as it's not grown fur what's the tell for when it's a bit more live that can be safely consumed? We normally cook with ours once the taste starts to change(on the rare occasion it lasts that long), but wondered if we were missing out on maximal microbial goodness?
Question for those who gorge on lactobaccilus. With live yoghurt as long as it's not grown fur what's the tell for when it's a bit more live that can be safely consumed? We normally cook with ours once the taste starts to change(on the rare occasion it lasts that long), but wondered if we were missing out on maximal microbial goodness?
Ask your wife to make 'dahi', home made curds.
Quite different from the market made stuff.
If you already do that, stick to it.
Comercial yogurt can have all sorts of additives, including gelling and binding agents, for example agar (!).
Shrikhand is sweetened hung curd, many flavours are sold, there are shops selling artisanally made stuff, and the big dairies use presses, the texture is coarser and overall mouth feel better in the locally / home made material.
Lactobacillus supplement is for people who are temporarily or permanently with a gut flora problem, should not use for people who are in good health.
Curds have different benefits, including some nutrition, and helps in digestion.
If you haven't, please post pictures of dishes made with a curd gravy, like 'Pakode ki Kdhi' or 'Gatte ki Sabji'...yummy.
Quite different from the market made stuff.
If you already do that, stick to it.
Comercial yogurt can have all sorts of additives, including gelling and binding agents, for example agar (!).
Shrikhand is sweetened hung curd, many flavours are sold, there are shops selling artisanally made stuff, and the big dairies use presses, the texture is coarser and overall mouth feel better in the locally / home made material.
Lactobacillus supplement is for people who are temporarily or permanently with a gut flora problem, should not use for people who are in good health.
Curds have different benefits, including some nutrition, and helps in digestion.
If you haven't, please post pictures of dishes made with a curd gravy, like 'Pakode ki Kdhi' or 'Gatte ki Sabji'...yummy.
Bill, to make it as simple as I can... (so I will understand what I typed)
Once the lacto fermentation starts, you basically have a safe product. The good bugs do a heck of a job protecting the fort. It really never goes harmful except to your eyes. That said, it can become contaminated by you. If you see anything pink or black, throw it out. If it greenish blue like cheese mold, scoop off the uglies and you're good to go. The more 'live' it gets, the better. I'm not sure at what point that would be but I would guess that would be about 10 hours into the fermentation. (only a guess)
Cooking kills any value of the bugs but the lactic acid remains so it's not all bad, but safe to say, considerably better for you if eaten raw.
Once the lacto fermentation starts, you basically have a safe product. The good bugs do a heck of a job protecting the fort. It really never goes harmful except to your eyes. That said, it can become contaminated by you. If you see anything pink or black, throw it out. If it greenish blue like cheese mold, scoop off the uglies and you're good to go. The more 'live' it gets, the better. I'm not sure at what point that would be but I would guess that would be about 10 hours into the fermentation. (only a guess)
Cooking kills any value of the bugs but the lactic acid remains so it's not all bad, but safe to say, considerably better for you if eaten raw.
This pot had no growths, but had just taken on a 'cheesy tang'. As SWMBO puts yog in her roti dough we used it for that, although I ate the remainder as you cannot waste any. I figured it had just matured a bit in the fridge and was still good (if not better) than a fresh pot.
Temperature has dropped a bit so sitting next to the cooker whilst beetroot roasts and soup bubbles. Managed to get 2 butternut squash this year that ripened, which is 2 more than last year 🙂, so making squash, parsnip and sweet potato soup. If kids weren't eating it would heave in some chilli powder at this stage, but I add chilli flakes on serving these days to prevent complaints.
Temperature has dropped a bit so sitting next to the cooker whilst beetroot roasts and soup bubbles. Managed to get 2 butternut squash this year that ripened, which is 2 more than last year 🙂, so making squash, parsnip and sweet potato soup. If kids weren't eating it would heave in some chilli powder at this stage, but I add chilli flakes on serving these days to prevent complaints.