Violin_guy

I'm afraid this is getting off topic. Sorry to be so specific, but I was referring to only the grades of Hungarian paprika. I still don't have an answer to my question in general, though I appreciate the input. Under what circumstances would I use one grade or another? Different dishes? Is one grade better for fish, one for poultry, one for game etc? Or is it just personal choice?

Oh man, that's an excellent bottle of wine. Last time I had it was 2011 or so. Lucky you!

@Duvel Thanks, can you go into detail? Do you mean that this is the paprika to use with carp, or any fish? Can you tell me why, or if rózsa paprika applies to any region of hungary, or is associated with a type of cooking? Also, is rózsa a particular variety of pepper, or more of grading system? I'm keen to learn! Vielen dank!

@BonVivant What does "Rose" refer to? I love the culinaria series, btw.

Hahahah...I really need to get that book! Lol

@Nyleve Baar Thanks for your comments! Is there a way to PM you? M

What I am really after is someone with a really in-depth knowledge of hungarian paprika, that can explain the grades as listed above, and their individual uses.

Carp.

I grow and dry my own https://www.reneesgarden.com/products/hungarian-magyar and have had good success, but I want to delve much deeper into the classifications. M

In my reading, there are 8 grades of Hungarian paprika (this is cut and pasted from the Kitchn. Under what circumstances would I use one grade or another? Different dishes? Is one grade better for fish, one for poultry, one for game etc? Or is it just personal choice? Specifically, I would like to know which is best for fish, but overall I would like to gain an understanding in general. Any help is appreciated! különleges (“special quality”; mild and most vibrant red) csípősmentes csemege (delicate and mild) csemege paprika(similar to the previous but more pungent) c

@heidih....that would be SO nice of you! Yes, I have seen this, and it is excellent!

Hi All, I own all of the time like foods of the world series EXCEPT the Cooking of Vienna's empire. I am interested in the carp recipes. Would anyone be so kind as to send them to me? Thanks in advance. Matt aka ViolinGuy!

@Shel_B I've made a blueberry sauce with duck, and it would be great with venison. Put a few handfuls of wild blueberries in a pan, when they burst, deglaze with balsamic vinegar. Season with salt and quite a bit of black pepper.

or dry ice?

Any thoughts?