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Sweet Hungarian paprika substitute?
There's a chicken dish I'd like to try, but can't find the sweet
Hungarian paprika recommended. Any ideas on what to substitute? By the by, while I stared at the spice section, I I saw something amazing --tiny bullets of a few spices on a cardboard card - geared for various cuisines. The unit price on one of em was 89 dollars a pound! I put this in the same category as shake and bake and other expensive convenience stuff one can whip up at home for a song. |
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Sweet Hungarian paprika substitute?
On Jul 6, 4:42*pm, Kalmia > wrote:
> There's a chicken dish I'd like to try, but can't find the sweet > Hungarian paprika recommended. *Any ideas on what to substitute? > > By the by, while I stared at the spice section, I I saw something > amazing --tiny bullets of a *few spices on a cardboard card - geared > for various cuisines. *The unit price on one of em was 89 dollars a > pound! *I put this in the same category as shake and bake and other > expensive convenience stuff one can whip up at home for a song. You can use regular mild paprika. |
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Sweet Hungarian paprika substitute?
On Tue, 6 Jul 2010 16:42:52 -0700 (PDT), Kalmia
> wrote: > There's a chicken dish I'd like to try, but can't find the sweet > Hungarian paprika recommended. Any ideas on what to substitute? > Regular paprika. > By the by, while I stared at the spice section, I I saw something > amazing --tiny bullets of a few spices on a cardboard card - geared > for various cuisines. The unit price on one of em was 89 dollars a > pound! I put this in the same category as shake and bake and other > expensive convenience stuff one can whip up at home for a song. Yeah, somebody (koko?) posted about that a few months ago. I never remember to look for them when I'm at the grocery store, so I haven't noticed them yet. -- Forget the health food. I need all the preservatives I can get. |
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Sweet Hungarian paprika substitute?
In article
>, Kalmia > wrote: > There's a chicken dish I'd like to try, but can't find the sweet > Hungarian paprika recommended. Any ideas on what to substitute? Spanish and generic paprika do *not* have the same flavor as Hungarian paprika. You can get it online but the shipping will double the cost at the least. But, it does come in 5oz. cans and that will last a while. The brand I'm talking about is Pride of Szeged Sweet Paprika from Hungary. (they also ship the hot variety) You can find it at some major supermarkets here in N.California, so you might search a little more. You should at least try it to see the difference. D.M. |
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Sweet Hungarian paprika substitute?
On 7/6/2010 7:42 PM, Kalmia wrote:
> There's a chicken dish I'd like to try, but can't find the sweet > Hungarian paprika recommended. Any ideas on what to substitute? > > By the by, while I stared at the spice section, I I saw something > amazing --tiny bullets of a few spices on a cardboard card - geared > for various cuisines. The unit price on one of em was 89 dollars a > pound! I put this in the same category as shake and bake and other > expensive convenience stuff one can whip up at home for a song. If you're in a place that they ship to, Penzeys has it. If you're in the US check their Web site and see if they have a store near you. |
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Sweet Hungarian paprika substitute?
J. Clarke > wrote:
>On 7/6/2010 7:42 PM, Kalmia wrote: >> There's a chicken dish I'd like to try, but can't find the sweet >> Hungarian paprika recommended. Any ideas on what to substitute? >> By the by, while I stared at the spice section, I I saw something >> amazing --tiny bullets of a few spices on a cardboard card - geared >> for various cuisines. The unit price on one of em was 89 dollars a >> pound! I put this in the same category as shake and bake and other >> expensive convenience stuff one can whip up at home for a song. >If you're in a place that they ship to, Penzeys has it. If you're in >the US check their Web site and see if they have a store near you. I only bought Hungarian paprika once and, while it was better than national-brand (e.g. Schilling) paprika, it was no better than paprika available at the nearby Mexican store for a lot less. Maybe I should give the stuff another try. Steve |
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Sweet Hungarian paprika substitute?
Subject
It makes a difference, BUT it has a shelf life, Try to buy smaller quantities for best results. Lew |
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Sweet Hungarian paprika substitute?
On Jul 6, 7:42*pm, Kalmia > wrote:
> There's a chicken dish I'd like to try, but can't find the sweet > Hungarian paprika recommended. *Any ideas on what to substitute? > > By the by, while I stared at the spice section, I I saw something > amazing --tiny bullets of a *few spices on a cardboard card - geared > for various cuisines. *The unit price on one of em was 89 dollars a > pound! *I put this in the same category as shake and bake and other > expensive convenience stuff one can whip up at home for a song. I just looked at ebay - a lot of it there, but of course the shipping will exceed the price of the item. Still... There IS another market other side of town which might carry it - I'll look there for the real deal. |
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Sweet Hungarian paprika substitute?
Kalmia wrote:
> > There's a chicken dish I'd like to try, but can't find the sweet > Hungarian paprika recommended. *Any ideas on what to substitute? Sweet paprika is primarilly for color... any mild paprika will work... no one can tell where paprika peppers were grown in a cooked dish anyway... most paprika is a blend. |
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Sweet Hungarian paprika substitute?
Don Martinich wrote:
> Kalmia > wrote: > >> There's a chicken dish I'd like to try, but can't find the sweet >> Hungarian paprika recommended. Any ideas on what to substitute? > > Spanish and generic paprika do *not* have the same flavor as Hungarian > paprika. Some people are very sensative to differences in paprika and think it hot. Some people are very insensative to difference in paprika and think it a pretty red with a slight and subtle aroma. The first time I encountered someone senative to paprika I thought his head was going to explode when he tasted my stew. If the members of your family are insensative to the type of heat in paprika the exact type is not all that important. The fresh and smoked types have a nice richer aroma but any version works. The hot and sweet types aren't all that different to the unsensative folks but they are very different to the sensative folks. It also works to use a different type of dried ground red pepper. Definitely not the same but if you try a hot type you'll find out what it's like to be someone sensative to the heat of paprika. |
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Sweet Hungarian paprika substitute?
Clueless AOL newbie Sheldon "Pussy" Katz blathered:
> Sweet paprika is primarilly for color... any mild paprika will work... > no one can tell where paprika peppers were grown in a cooked dish > anyway... most paprika is a blend. YOU can't tell the difference. More discerning people (i.e., people with a functioning sense of smell) can. Bob |
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Sweet Hungarian paprika substitute?
In article >,
"Lew Hodgett" > wrote: > Subject > > It makes a difference, BUT it has a shelf life, > > Try to buy smaller quantities for best results. > > Lew Keeping dried capsicum products in the refrigerator will greatly extend their flavor. D.M. |
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Sweet Hungarian paprika substitute?
Don Martinich > wrote:
>Keeping dried capsicum products in the refrigerator will greatly extend >their flavor. Interesting, I have never tried that, although it seems obvious. Thanks. S. |
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Sweet Hungarian paprika substitute?
In article >,
"Bob Terwilliger" > wrote: > Clueless AOL newbie Sheldon "Pussy" Katz blathered: > > > Sweet paprika is primarilly for color... any mild paprika will work... > > no one can tell where paprika peppers were grown in a cooked dish > > anyway... most paprika is a blend. > > YOU can't tell the difference. More discerning people (i.e., people with a > functioning sense of smell) can. I would be interested to know the exact brand(s) for which you can tell a difference. I can distinguish between "sweet" (i.e. not much taste to speak of), "smoked", and "hot". If there are brands that are superior, I'd like to know about them; I've never been satisfied with the taste of my paprikashes. Isaac |
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Sweet Hungarian paprika substitute?
In article 7>,
Wayne Boatwright > wrote: > On Tue 06 Jul 2010 08:39:56p, Steve Pope told us... > > > J. Clarke > wrote: > > > >>On 7/6/2010 7:42 PM, Kalmia wrote: > > > >>> There's a chicken dish I'd like to try, but can't find the sweet > >>> Hungarian paprika recommended. Any ideas on what to substitute? > > > >>> By the by, while I stared at the spice section, I I saw > >>> something amazing --tiny bullets of a few spices on a cardboard > >>> card - geared for various cuisines. The unit price on one of em > >>> was 89 dollars a pound! I put this in the same category as > >>> shake and bake and other expensive convenience stuff one can > >>> whip up at home for a song. > > > >>If you're in a place that they ship to, Penzeys has it. If you're > >>in the US check their Web site and see if they have a store near > >>you. > > > > I only bought Hungarian paprika once and, while it was better > > than national-brand (e.g. Schilling) paprika, it was no better > > than paprika available at the nearby Mexican store for a lot less. > > > > Maybe I should give the stuff another try. > > > > Steve > > > > Steve, the difference is barely noticeable in dishes that only use a > very small amount of papr8ika. However, in dishes like chicken or > veal paprikas or Hungarian guylas, the amount used is significant and > the flavor is very evident. Ordinary paprika just doesn't give the > right flavor. Please share what brands or types you use that *do* give the "right" flavor. Isaac |
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Sweet Hungarian paprika substitute?
Isaac wrote:
> I would be interested to know the exact brand(s) for which you can tell > a difference. I can distinguish between "sweet" (i.e. not much taste to > speak of), "smoked", and "hot". > > If there are brands that are superior, I'd like to know about them; I've > never been satisfied with the taste of my paprikashes. Penzeys sells two types of Hungarian paprika as well as California paprika. I (and most people) can tell the difference between all of them. For your paprikashes I'd recommend their Hungarian Sweet Kulonleges Paprika. Bob |
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Sweet Hungarian paprika substitute?
Wayne Boatwright > wrote:
>My first choice is Pride of Szeged Hungarian Paprika. They produce >both the sweet and hot varieties and I use both, depending on the >dish. This is easy to find all over the web if it's not available to >you locally. Thanks. I see that they have this at my local Androgynous Park & Shop. Steve |
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Sweet Hungarian paprika substitute?
On Wed, 07 Jul 2010 20:46:56 -0700, isw > wrote:
>> >> > Sweet paprika is primarilly for color... any mild paprika will work... >> > no one can tell where paprika peppers were grown in a cooked dish >> > anyway... most paprika is a blend. > >I would be interested to know the exact brand(s) for which you can tell >a difference. I can distinguish between "sweet" (i.e. not much taste to >speak of), "smoked", and "hot". > >If there are brands that are superior, I'd like to know about them; I've >never been satisfied with the taste of my paprikashes. Paprikas, including imports, are a blend of whatever is seasonally available. The way to tell one flavor from another is to taste the paprika straight from the container, and side by side, no ones taste perception memory can compare after time passes... ones sensory perception can remember smells but not taste, not anymore than remembering color tones. Yes, one can discern heat levels to a point (the heat is typically from a blending with a hotter pepper) but when cooked in a dish no one can tell one paprika from another. Paprika is a crop, it's never the same harvest to harvest, year to year. And once ground all capsicums deteriorate rapidly, so even if you're lucky enough to purchase freshly ground it won't taste nearly the same a couple months later. Those who claim to be able to distinguish different nuances in paprikas in cooked dishes are those who are most familiar with artificial flavorings... and even those differ lot to lot. Just like ground meat unless you grind it yourself there is no way to know what's in any ground spice. Paprika can be blended with lesser/cheaper peppers... a good way to use up the salvagable portions of red bells rotting in the field. Other than grow your own the best you can do is buy from a reputable source... and then taste as you go adding more as needed, same as cooking with any seasoning. I'd not buy any hot paprika, when I want heat I add a bit of cayenne... I can always add heat but I can't take it out... when I buy paprika I always buy sweet (same as I always buy mild chili powder) I want to be able to taste it before it's been contaminated. And just because it's imported doesn't make it better, that's only a way to justify higher price. There aren't many spices in the US that aren't imported but capsicums are native to the Americas so I'd choose those first. |
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Sweet Hungarian paprika substitute?
On Thu, 08 Jul 2010 04:25:12 GMT, Wayne Boatwright wrote:
> On Wed 07 Jul 2010 08:46:56p, isw told us... > >> In article >, >> "Bob Terwilliger" > wrote: >> >>> Clueless AOL newbie Sheldon "Pussy" Katz blathered: >>> >>> > Sweet paprika is primarilly for color... any mild paprika will >>> > work... no one can tell where paprika peppers were grown in a >>> > cooked dish anyway... most paprika is a blend. >>> >>> YOU can't tell the difference. More discerning people (i.e., >>> people with a functioning sense of smell) can. >> >> I would be interested to know the exact brand(s) for which you can >> tell a difference. I can distinguish between "sweet" (i.e. not >> much taste to speak of), "smoked", and "hot". >> >> If there are brands that are superior, I'd like to know about >> them; I've never been satisfied with the taste of my paprikashes. >> >> Isaac >> > > If you buy a good brand like Pride of Szeged Hungarian Paprika, > you'll find that the sweet variety does indeed have a lot of flavor. and a great-looking can: <http://www.amazon.com/Szeged-Premium-Quality-Hungarian-Paprika/dp/B001JAXI4K> your pal, blake |
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Sweet Hungarian paprika substitute?
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Sweet Hungarian paprika substitute?
On Thu, 8 Jul 2010 13:11:23 -0400, blake murphy
> wrote: >On Thu, 08 Jul 2010 04:25:12 GMT, Wayne Boatwright wrote: > >> On Wed 07 Jul 2010 08:46:56p, isw told us... >> >>> In article >, >>> "Bob Terwilliger" > wrote: >>> >>>> Clueless AOL newbie Sheldon "Pussy" Katz blathered: >>>> >>>> > Sweet paprika is primarilly for color... any mild paprika will >>>> > work... no one can tell where paprika peppers were grown in a >>>> > cooked dish anyway... most paprika is a blend. >>>> >>>> YOU can't tell the difference. More discerning people (i.e., >>>> people with a functioning sense of smell) can. >>> >>> I would be interested to know the exact brand(s) for which you can >>> tell a difference. I can distinguish between "sweet" (i.e. not >>> much taste to speak of), "smoked", and "hot". >>> >>> If there are brands that are superior, I'd like to know about >>> them; I've never been satisfied with the taste of my paprikashes. >>> >>> Isaac >>> >> >> If you buy a good brand like Pride of Szeged Hungarian Paprika, >> you'll find that the sweet variety does indeed have a lot of flavor. > >and a great-looking can: > ><http://www.amazon.com/Szeged-Premium-Quality-Hungarian-Paprika/dp/B001JAXI4K> Unless one runs a restaurant it's pretty dumb to buy 30 ounces of paprika at once. |
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Sweet Hungarian paprika substitute?
In article 7>,
Wayne Boatwright > wrote: > On Wed 07 Jul 2010 08:48:08p, isw told us... > > > In article 7>, > > Wayne Boatwright > wrote: > > > >> On Tue 06 Jul 2010 08:39:56p, Steve Pope told us... > >> > >> > J. Clarke > wrote: > >> > > >> >>On 7/6/2010 7:42 PM, Kalmia wrote: > >> > > >> >>> There's a chicken dish I'd like to try, but can't find the > >> >>> sweet Hungarian paprika recommended. Any ideas on what to > >> >>> substitute? > >> > > >> >>> By the by, while I stared at the spice section, I I saw > >> >>> something amazing --tiny bullets of a few spices on a > >> >>> cardboard card - geared for various cuisines. The unit price > >> >>> on one of em was 89 dollars a pound! I put this in the same > >> >>> category as shake and bake and other expensive convenience > >> >>> stuff one can whip up at home for a song. > >> > > >> >>If you're in a place that they ship to, Penzeys has it. If > >> >>you're in the US check their Web site and see if they have a > >> >>store near you. > >> > > >> > I only bought Hungarian paprika once and, while it was better > >> > than national-brand (e.g. Schilling) paprika, it was no better > >> > than paprika available at the nearby Mexican store for a lot > >> > less. > >> > > >> > Maybe I should give the stuff another try. > >> > > >> > Steve > >> > > >> > >> Steve, the difference is barely noticeable in dishes that only > >> use a very small amount of papr8ika. However, in dishes like > >> chicken or veal paprikas or Hungarian guylas, the amount used is > >> significant and the flavor is very evident. Ordinary paprika > >> just doesn't give the right flavor. > > > > Please share what brands or types you use that *do* give the > > "right" flavor. > > > > Isaac > > > > My first choice is Pride of Szeged Hungarian Paprika. Well oddly, that's what I've been using. It was recommended to me many years ago by a fellow I worked with named Nicholas Szegedi. He said the stuff from his home town was the best available, but I never knew whether to believe him. I've also had some nice Spanish paprikas. Isaac |
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Sweet Hungarian paprika substitute?
On Thu, 08 Jul 2010 16:28:11 -0400, brooklyn1 wrote:
> On Thu, 8 Jul 2010 13:11:23 -0400, blake murphy > > wrote: > >>On Thu, 08 Jul 2010 04:25:12 GMT, Wayne Boatwright wrote: >> >>> On Wed 07 Jul 2010 08:46:56p, isw told us... >>> >>>> In article >, >>>> "Bob Terwilliger" > wrote: >>>> >>>>> Clueless AOL newbie Sheldon "Pussy" Katz blathered: >>>>> >>>>> > Sweet paprika is primarilly for color... any mild paprika will >>>>> > work... no one can tell where paprika peppers were grown in a >>>>> > cooked dish anyway... most paprika is a blend. >>>>> >>>>> YOU can't tell the difference. More discerning people (i.e., >>>>> people with a functioning sense of smell) can. >>>> >>>> I would be interested to know the exact brand(s) for which you can >>>> tell a difference. I can distinguish between "sweet" (i.e. not >>>> much taste to speak of), "smoked", and "hot". >>>> >>>> If there are brands that are superior, I'd like to know about >>>> them; I've never been satisfied with the taste of my paprikashes. >>>> >>>> Isaac >>>> >>> >>> If you buy a good brand like Pride of Szeged Hungarian Paprika, >>> you'll find that the sweet variety does indeed have a lot of flavor. >> >>and a great-looking can: >> >><http://www.amazon.com/Szeged-Premium-Quality-Hungarian-Paprika/dp/B001JAXI4K> > > Unless one runs a restaurant it's pretty dumb to buy 30 ounces of > paprika at once. i guess i should have labeled that 'for purposes of illustration only' for the numbskulls in the audience. blake |
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Sweet Hungarian paprika substitute?
On Thu, 08 Jul 2010 23:51:56 -0700, isw wrote:
> In article 7>, > Wayne Boatwright > wrote: > >> On Wed 07 Jul 2010 08:48:08p, isw told us... >> >>> In article 7>, >>> Wayne Boatwright > wrote: >>> >>>> On Tue 06 Jul 2010 08:39:56p, Steve Pope told us... >>>> >>>> > J. Clarke > wrote: >>>> > >>>> >>On 7/6/2010 7:42 PM, Kalmia wrote: >>>> > >>>> >>> There's a chicken dish I'd like to try, but can't find the >>>> >>> sweet Hungarian paprika recommended. Any ideas on what to >>>> >>> substitute? >>>> > >>>> >>> By the by, while I stared at the spice section, I I saw >>>> >>> something amazing --tiny bullets of a few spices on a >>>> >>> cardboard card - geared for various cuisines. The unit price >>>> >>> on one of em was 89 dollars a pound! I put this in the same >>>> >>> category as shake and bake and other expensive convenience >>>> >>> stuff one can whip up at home for a song. >>>> > >>>> >>If you're in a place that they ship to, Penzeys has it. If >>>> >>you're in the US check their Web site and see if they have a >>>> >>store near you. >>>> > >>>> > I only bought Hungarian paprika once and, while it was better >>>> > than national-brand (e.g. Schilling) paprika, it was no better >>>> > than paprika available at the nearby Mexican store for a lot >>>> > less. >>>> > >>>> > Maybe I should give the stuff another try. >>>> > >>>> > Steve >>>> > >>>> >>>> Steve, the difference is barely noticeable in dishes that only >>>> use a very small amount of papr8ika. However, in dishes like >>>> chicken or veal paprikas or Hungarian guylas, the amount used is >>>> significant and the flavor is very evident. Ordinary paprika >>>> just doesn't give the right flavor. >>> >>> Please share what brands or types you use that *do* give the >>> "right" flavor. >>> >>> Isaac >>> >> >> My first choice is Pride of Szeged Hungarian Paprika. > > Well oddly, that's what I've been using. It was recommended to me many > years ago by a fellow I worked with named Nicholas Szegedi. He said the > stuff from his home town was the best available, but I never knew > whether to believe him. > > I've also had some nice Spanish paprikas. i like the smoked spanish paprika from penzeys. your pal, blake |
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Sweet Hungarian paprika substitute?
On Fri, 9 Jul 2010 14:54:06 -0400, blake murphy
> wrote: > i like the smoked spanish paprika from penzeys. The concept of smoked paprika is ok, but I end up adding liquid smoke to what I've used the smoked paprika in because I like a smokier flavor. How do you use it that it's fine on its own? -- Forget the health food. I need all the preservatives I can get. |
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Sweet Hungarian paprika substitute?
On Fri, 9 Jul 2010 14:54:06 -0400, blake murphy
> wrote: >On Thu, 08 Jul 2010 23:51:56 -0700, isw wrote: > >> In article 7>, >> Wayne Boatwright > wrote: >> >>> On Wed 07 Jul 2010 08:48:08p, isw told us... >>> >>>> In article 7>, >>>> Wayne Boatwright > wrote: >>>> >>>>> On Tue 06 Jul 2010 08:39:56p, Steve Pope told us... >>>>> >>>>> > J. Clarke > wrote: >>>>> > >>>>> >>On 7/6/2010 7:42 PM, Kalmia wrote: >>>>> > >>>>> >>> There's a chicken dish I'd like to try, but can't find the >>>>> >>> sweet Hungarian paprika recommended. Any ideas on what to >>>>> >>> substitute? >>>>> > >>>>> >>> By the by, while I stared at the spice section, I I saw >>>>> >>> something amazing --tiny bullets of a few spices on a >>>>> >>> cardboard card - geared for various cuisines. The unit price >>>>> >>> on one of em was 89 dollars a pound! I put this in the same >>>>> >>> category as shake and bake and other expensive convenience >>>>> >>> stuff one can whip up at home for a song. >>>>> > >>>>> >>If you're in a place that they ship to, Penzeys has it. If >>>>> >>you're in the US check their Web site and see if they have a >>>>> >>store near you. >>>>> > >>>>> > I only bought Hungarian paprika once and, while it was better >>>>> > than national-brand (e.g. Schilling) paprika, it was no better >>>>> > than paprika available at the nearby Mexican store for a lot >>>>> > less. >>>>> > >>>>> > Maybe I should give the stuff another try. >>>>> > >>>>> > Steve >>>>> > >>>>> >>>>> Steve, the difference is barely noticeable in dishes that only >>>>> use a very small amount of papr8ika. However, in dishes like >>>>> chicken or veal paprikas or Hungarian guylas, the amount used is >>>>> significant and the flavor is very evident. Ordinary paprika >>>>> just doesn't give the right flavor. >>>> >>>> Please share what brands or types you use that *do* give the >>>> "right" flavor. >>>> >>>> Isaac >>>> >>> >>> My first choice is Pride of Szeged Hungarian Paprika. >> >> Well oddly, that's what I've been using. It was recommended to me many >> years ago by a fellow I worked with named Nicholas Szegedi. He said the >> stuff from his home town was the best available, but I never knew >> whether to believe him. >> >> I've also had some nice Spanish paprikas. > >i like the smoked spanish paprika from penzeys. And of course you can taste exactly which paprika it is. |
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Sweet Hungarian paprika substitute?
Isaac wrote:
> 14 oz. boneless skinless chicken breasts > 2 tsp. smoked Spanish paprika (Picante Pimenton) > 1/4 tsp. salt > On a plate mix smoked paprika with salt; slice chicken breast into thin > slivers and place into paprika mix. Cover chicken completely in spice and > pat off excess. 14 oz. of chicken breasts works out to about two fairly-large breasts. It doesn't look like you'd have enough of the paprika-salt mixture to completely coat that much sliced chicken (considering that slicing will drastically increase the surface area). Do the quantities work out right for you? Bob |
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Sweet Hungarian paprika substitute?
sf > wrote:
>On Thu, 8 Jul 2010 06:51:37 +0000 (UTC), (Steve >> Thanks. I see that they have this at my local Androgynous >> Park & Shop. >Do they have the hot version too, Steve? Yes, they had the "Sweet delicacy" version and a hot version. Steve |
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Sweet Hungarian paprika substitute?
On Fri, 09 Jul 2010 12:23:06 -0700, sf wrote:
> On Fri, 9 Jul 2010 14:54:06 -0400, blake murphy > > wrote: > >> i like the smoked spanish paprika from penzeys. > > The concept of smoked paprika is ok, but I end up adding liquid smoke > to what I've used the smoked paprika in because I like a smokier > flavor. How do you use it that it's fine on its own? actually, i'm just a bum who uses it pretty much any time paprika is called for. your pal, blake |
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Sweet Hungarian paprika substitute?
On Sat, 10 Jul 2010 15:38:56 +0000 (UTC),
(Steve Pope) wrote: > sf > wrote: > > >On Thu, 8 Jul 2010 06:51:37 +0000 (UTC), (Steve > > >> Thanks. I see that they have this at my local Androgynous > >> Park & Shop. > > >Do they have the hot version too, Steve? > > Yes, they had the "Sweet delicacy" version and a hot version. > I found the sweet version at Safeway yesterday, but neglected to look at the size other than to notice it was twice as much as I'd conceive of using in a lifetime. -- Forget the health food. I need all the preservatives I can get. |
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Sweet Hungarian paprika substitute?
On Sat, 10 Jul 2010 12:05:43 -0400, blake murphy
> wrote: > On Fri, 09 Jul 2010 12:23:06 -0700, sf wrote: > > > On Fri, 9 Jul 2010 14:54:06 -0400, blake murphy > > > wrote: > > > >> i like the smoked spanish paprika from penzeys. > > > > The concept of smoked paprika is ok, but I end up adding liquid smoke > > to what I've used the smoked paprika in because I like a smokier > > flavor. How do you use it that it's fine on its own? > > actually, i'm just a bum who uses it pretty much any time paprika is called > for. > OK, I see. -- Forget the health food. I need all the preservatives I can get. |
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Sweet Hungarian paprika substitute?
In article >,
"Bob Terwilliger" > wrote: > Isaac wrote: > > > 14 oz. boneless skinless chicken breasts > > 2 tsp. smoked Spanish paprika (Picante Pimenton) > > 1/4 tsp. salt > > > On a plate mix smoked paprika with salt; slice chicken breast into thin > > slivers and place into paprika mix. Cover chicken completely in spice and > > pat off excess. > > 14 oz. of chicken breasts works out to about two fairly-large breasts. It > doesn't look like you'd have enough of the paprika-salt mixture to > completely coat that much sliced chicken (considering that slicing will > drastically increase the surface area). > > Do the quantities work out right for you? Honestly, I don't recall; it was last winter when we last prepared it. If the paprika came out a little shy, I'd just add some... Isaac |
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Sweet Hungarian paprika substitute?
"Bob Terwilliger" > wrote:
> Isaac wrote: >> 14 oz. boneless skinless chicken breasts >> 2 tsp. smoked Spanish paprika (Picante Pimenton) > 14 oz. of chicken breasts works out to about two fairly-large > breasts. It doesn't look like you'd have enough of the > paprika-salt mixture to completely coat that much sliced chicken > (considering that slicing will drastically increase the surface > area). Smoked Spanish paprika is very strong stuff; I would not use the macro quantities of it that I might use of other chili powders (including conventional paprika, Hungarian paprika from what I remember of it, or New Mexico Chili). It can easily overwhelm a dish. The above amount sounds sensible. Steve |
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Sweet Hungarian paprika substitute?
brooklyn1 wrote:
> >All this gave me a yen, got a nice >wedge of New York's Artisan Cheese... Yancy's Fancy Smoked Gouda... >gnna dive into right now: www.yanceyfancy.com Sorry, it's: www.yanceysfancy.com Mo http://en.wikipedia.org/wiki/Yancey's_Fancy |
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Sweet Hungarian paprika substitute?
In article
>, Kalmia > wrote: > There's a chicken dish I'd like to try, but can't find the sweet > Hungarian paprika recommended. Any ideas on what to substitute? > > By the by, while I stared at the spice section, I I saw something > amazing --tiny bullets of a few spices on a cardboard card - geared > for various cuisines. The unit price on one of em was 89 dollars a > pound! I put this in the same category as shake and bake and other > expensive convenience stuff one can whip up at home for a song. Were those, perchance, the McCormick "Recipe Inspirations"? Koko spotted those a couple months ago and they've been discussed here. I like the Rosemary Roasted Chicken with Potatoes ‹ seasonings were fragrant and fresh. Perfect for the likes of my kids. -- Barb, Mother Superior, HOSSSPoJ Holy Order of the Sacred Sisters of St. Pectina of Jella "Always in a jam, never in a stew; sometimes in a pickle." Where are my pearls, Honey? |
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