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