Wolf
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Posts posted by Wolf
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If it's still of interest, I could write a few words on subject of chicken paprikash and goulash and post a recipe or two (modern version is quite convinient but traditional, posted in 1911 as old way of cooking paprikash is absolutely splendid).
As for skin, I'd remove it only after cooking- why give up on the goodies that make it better like collagen and a bit more chicken fat.
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This thread brought up a particular memory. Back in college days I invited a very dear high school frend for a dinner, picked her up, cooked baked creppes filled with smoked chicken breast and some hungarian cheese (the cheese was in red cling film with a picture of camel on it) in front of her. We had a most memorale evening incl. she suggesting they should be rolled like stuffed cabbage rolls, which I have never done in my life so she taught me to do it and helped me with it. Of course, the dessert was leftover creppes with whatever filling we found- we had both chocolate syrup bought for the occassion and homemade plum jam.
Did I mention that I had never cooked a single dish prior to that? Or that I have never tasted, or even heard of such a dish in my life (or since)? I had concocted is thinking it would be something she'd like (and she said she did- out of politeness or really I don't know, but I did like them and I'm fussy about food). And then I never cooked a single thing for almost a quarter of the century.
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This is terrible and very sad news- not only because she was respected any very helpful member whose posts I liked to read but we shared a connection, even accross the Big Pond, that we talked about (I knew her cousin who was assisstant professor at my University). She will be sorely missed. Rest in peace (laka ti zemljica).
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You think it's bad? In my country there was a corrupt, tax-evading bon-vivant food writer for a paper who dabbed in political writing/commenting. He then interviewed our prime minister by means of e-mail, no less, got it published in the paper... only for it to turn turn out to be (surprise, surprise) a prankster insted of PM. Of course, he retired and incognito opened a website on food & wine where he was publicly accussed by several restauters tha he extorted them for good reviews.
And that is the most influential and popular site on dining scene in my country. *facepalm*
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On 12/8/2023 at 12:52 AM, Rickbern said:
... When they say don’t crowd the meat, listen! I always brown in a carbon steel skillet or two and then transfer to a pot (often clay) to do the slow cooking part of the recipe. ...
Sorry, I believed it too for a long time but have seen a video that did Paul Bocuse's recipe for boef bourgignon who advises otherwise. Incidentally, in my neck of woods goulash is prepared in a similar manner so, after seeing the recommendation applied successfully (and I guess who am I to contradict Paul Bocuse), tried it out with great success. The key is patience, both as browning may take in excess of 30 minutes and in not giving up too early. (as a word of caution: if meat is of lower quality or was previously frozen it may release larger quantities of water- nevermind it, jusk keep at it and it will succeed all the same, as witnessed by me)
The video in question: https://www.youtube.com/watch?v=xARB2vlmEU .
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I may be asking something really stupid, but wouldn't you start with lamb and bitter greens, as the good Book suggests? (pardon me, I come from Catholic tradition, but I do honour our forefathers in faith)- for the lack of better proposal I would start the meal with the serving of black kale (tuscan variety) with white beans on a toast (IlboccaTV has video on the subject- as a sort of poor man's diet) A roast of lanb should round that off quite nicely.
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Minimum spices, maximum flavour- boeuf bourgignon... a bit of FXCuisine, a bit of Julia Child and a few of tricks I picked along the way. Smells and tastes far better than it looks. (A thing I should have done is either to thicken or reduce the sauce, but I left it as is to make reheating easier... it can always be done when reheating.)
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Tinga de pollo served on some arborio rice... I know, I know, wrong kind of rice, but I like it.
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Macedonian (hot) baked beans (gravče na tavče) with leftover pork roast.
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@chefmd That brisket looks absolutely amazing!
Could I trouble you for recipe (broad sketches) how it was prepared? TIA
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Today, I had to salvage some overcooked beans...
My first refried beans.
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Chicken adobo (recipe from FoodWishes.com):
I don't know how's it supposed to taste- but this is deee-licious.
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Yesterday mornig, as I went to the market, I decided to make 'pizza meatballs with a surprise'. So, I made meatballs (with grana padano added to the usual mix) wrapped around cubes of gouda (should've been about 1/2"- mine were bigger so the meatballs were rather on the large side), in pizza sauce* with sliced mushrooms. Served with spaghetti.
* made roux on meatball drippings, roasted some tomato paste when the roux was mid-brown, added tomato passata and finely chopped anchovy fillet, a bit of salt, majoram and oregano... Returned meatballs to the pot (played with sauce consistenchy while cooking by alternating passata and warm water to replenish liquid), and added sliced button mushrooms halfway through cooking
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Peposo with mashed potatoes (which were so creamy by themselves that no butter or cream needed to be added, just a bit of salt)
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Today was a late lunch...
Oven roasted potato stuffed peppers sounds quite unremarkable, but I was astounded how good it tastes.
There are several ways of preparing this dish, so I decided not to trouble myself too much with recipes I've seen and did my 'own thing', and I'm happy to say that it's the first dish I've prepared that I decided how it should taste (the filling, the potatoes baked in pepper juices, &c), instead of "I'll do this and that, and see how it turns out", or following a recipe... And I came quite close to what I had in mind- not better or worse, just a shade differently. But, I can say that two humble stars of the dish- peppers and potato* did shine in unexplicably tasty way.
* I relied not so much on potato, but on potato-peppercorn combination to boost the flavour
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'Fusion leftovers'...The last portion of paprika csirke with arborio rice cooked in and some grated grana padano. It's still de-li-cious.
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When I saw this recipe, hungarian dish called paprika csirke, I knew I had to prepare it... It took me a while, but I finally made it and loved it. Tastes even better than it looks.
It takes some effort and is a bit finnicky, so I trebled the quantities, and froze the better part of it before finishing the dish. 
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Last night I was having supper rather late, so here's the pic... A local speciality very similar to Presswurst- we call it tlačenica, prezvuršt (obviously
) ili švargla (probably hungarian origin). Originally, it's stuffed into stomach, but this one was in plastic casing...
Admiteddy, later I sliced half a loaf of bread, so those two were only for the photo opportunity.
But, I still call this light supper.
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@heidih Glad to hear it!
Give him best regards and best wishes from homeland. .
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Yesterday was a nice day for a visit to local farmers' market...
Edited to add a great shot from google maps..
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Haven't been cooking in a while... This is Salisbury I made last night.
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Actually, in my neck of woods the widepread use of forks is attributted to 15th century Croatian mercenaries carrying it to the French royal court (similar to what is now considered to be a necktie)... But spaghetti, on the other hand, have gained popularity in industrialization era (mid 18-hundreds)- nothing to do with forks, but with means to mass produce. i.e. extrude, wheat pasta.
Completely off the topic, I like spaghetti broken in half- that way they get rolled around the fork perfectly in a bite sized piece.
As for usual "dos" and "don'ts", I've learned to ignore all advice that seems contradictory to my common sense... except when it comes to using wine/alcohol to tenderize or braise meat. I've learned it the hard way that the proper way is to burn off alcohol prior to using it beecause it will, otherwise, hinder the meat getting tender.
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I think buckwheat flour is also very good for gluten-free breads, but there are few things to bear in mind- e.g. I just learned today that buckwheat flour made from roasted (instead of more commonly just dried) buckwheat is great for baking and polenta. It's the way it's made in Austrian cuisine.
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On 5/17/2019 at 5:22 PM, btbyrd said:
The same thing is true of slicing meat, but "doing it wrong" is usually much less obvious. Unless you do something like cut flank steak or tri tip (or something similar) with the grain and make a potentially tender cut stringy and chewy.
And then you get recipes like ropa vieja which make you look at flank steak and make you think 'how can I make this cut-o-meat more stringy"....
Cutting meat, is like many things in life, common sense- but with clear goal in mind, one can throw even common sense out of the window.
I'm about to start cooking tonight- got m'self 5 lb of beef shank, part of it is going in tonight's goulash but majority is going into beef carrot daube tomorrow (I run into gournet friend of mine when grocery shopping and forgot to buy shallots- he got hold of russian kale and had to share recipe that makes it shine, then we discussed differences between 'regular' and 'golden' hake, then one thing lead to another and pints of stout were consumed and many things discussed while market sort of got closed on me
). Digression aside, is there a better way to cut it into 'stew meat' than cut into 1/2" steaks and then cube them (fror goulash part- for daube, I'd go for 3/4" steaks and cubes)?
Chicken Paprikash: Don't Laugh!
in Elsewhere in Europe: Cooking & Baking
Posted · Edited by Wolf
adding a missing part of the sentence and added info on serving (log)
Here's my take on hungarian stews and how they relate... Goulash is rather thin stew and is not thickened with anything other than stewed onions, paprikash is considerably thicker with emphasis on paprika (and sometimes peppers) and can be thickened either with cream or flour (sometimes both) and pörkölt (perkelt in neighbouring slavic countries) is even thicker and can be thickened. All of them can be prepared with a variety of main ingredients, but mostly goulash is made out of meat and poultry, paprikash is made with virtually anything (meat, poultry, fish, even mushrooms) and pörkölt is as far as I know made with meat and fish. All of them have a base of stewed onions onto which main ingredient is added (caveat, the example of old-timey paprikash is the only example I've seen with browning step of the main ingredient*), stewed and then are spices and liquid added, and simmered. At the end stew is thickened (interesting method is mixing in the flour in cream before adding). Usual additions to those stews are either cubed potatoes or nokerdli (small hand torn pasta, not unlike spätzle). Interestingly, I think if starch component is added the thickness gets reduced (stew gets more 'soupy'). The liquid traditionally being added is almost always water. If wine is added along it becomes something new- e.g. Weingulasch or vinski gulaš, and becomes thinner (but this maybe belongs into the next paragraph about 'exported versions').
As they moved abroad (particularly to neighbouring countries from which they launched their expansion) funny things happened- while their nature (how they're prepared) stayed the same the thickness changed dramatically. Original goulash is as thin as something called goulash soup (Gulaschsuppe, gulaš juha) outside of Hungary, and when moving abraod it became as thick as paprikash if not even thicker. What most people outside of Hungary think as goulash (the 'exported version') is much closer to pörkölt than to original goulash. Paprikash stayed much the same since it is quite versatile and can be made in variety of 'thicknesses' (from quite thick to quite thin). Sometimes paprikash is served with pasta (tagliatelle would be close enough) that was covered in cream before serving.
* mind you, a good and attentive cook will prolong stewing the main ingredient and onions until all, literally all, water has evaporated and then proceed to brown them- this step is vital with pörkölt, but benefits all of them so it best not be omitted
P.S. sorry for longish post and please take everything I wrote with a grain of salt- I'm no expert on Hungarian cuisine, but my parents lived for a while in a part of Croatia close enough to Hungary. Recipes to follow.