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Everything posted by Violin_guy

  1. The northern german mustards (dusseldorf et al) vs the southern (Bavarian) are quite different, and I would really enjoy an in-depth introduction to the various styles.
  2. I find that in the mustard world, the german mustards are very under represented. I bought "The Complete Mustard" by Robin Weir, only to discover that there was no mention of any German mustard or mustard inspired dishes from Germany.
  3. Violin_guy

    Dinner 2021

    "Nice" Burgundy? Lol! That's a fantastic Burgundy from a great vintage. Well done you!
  4. Are those sour oranges like Seville oranges?
  5. Arbroath smokies are in no way related to Masgouf. Masgouf is a large freshwater fish (usually carp) that is grilled in front of a live fire, crisping the skin. Arbroath smokies are saltwater fish (haddock) that after gutting are salted whole, then hot smoked (indirectly) in an enclosed container (barrel or kiln) for a period of time.
  6. I use this method: https://www.youtube.com/watch?v=VjbmTxhX7qE
  7. 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?
  8. Violin_guy

    Dinner 2021

    Oh man, that's an excellent bottle of wine. Last time I had it was 2011 or so. Lucky you!
  9. @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!
  10. @BonVivant What does "Rose" refer to? I love the culinaria series, btw.
  11. @Nyleve Baar Thanks for your comments! Is there a way to PM you? M
  12. 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.
  13. 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
  14. 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) csípős csemege (even more pungent), édesnemes (“noble sweet”; slightly pungent and bright red) félédes (semi-sweet with medium pungency), rózsa(mildly pungent and pale red) erős (hottest and light brown to orange) Thank you! Matt aka Violin-guy
  15. @heidih....that would be SO nice of you! Yes, I have seen this, and it is excellent!
  16. 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!
  17. @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.
  18. Thanks for the response @chromedomeI really prefer the cookstove, you actually watch what happens to the food that you are cooking, rather than just setting temperature and a timer.
  19. For me I generally eat what I catch: Bass, Carp, Channel Catfish, Trout, Pike, Perch, Freshwater Drum Living in rural Ontario, the choice in stores is terrible, not very fresh and expensive. I also like to cook fish whole (esp. Bass, Trout, Carp and Perch/panfish) and 99% of the fish are already filleted. @Chris Amirault There is an excellent and informative book called Bottomfeeder by Taras Grescoe, it goes into detail about how to choose what fish and seafood to consume.
  20. Hi Everyone, I love my wood cookstove (it's an Elmira Oval) which I cook on and use to heat the house for about 7 months of the year. It is so versatile--I can boil, bake, can, fry, steam, grill over hardwood, and use the amazing warming oven to keep things warm(Coffee, tea, etc) and even mittens and socks. If you have ever cooked on one, let me know what you like and don't like. Also, I just restored this awesome waffle maker for the cookstove. Enjoy! Matt
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