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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Paprika v Ground Paprika
I have ordinary ground paprika and now my recipe asks for smoked ground
paprika. Is there much difference and will the former do the job? |
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Paprika v Ground Paprika
In article >,
"Emrys Davies" > wrote: > I have ordinary ground paprika and now my recipe asks for smoked ground > paprika. Is there much difference and will the former do the job? There is a difference -- the smoked paprika has the smokiness (as suggested by its name) and a depth of flavour the ordinary paprika doesn't have. You can substitute ordinary for smoked, but IMO it won't be as good. If you can, I suggest buying a small tin of smoked paprika. You won't regret it. Miche -- Electricians do it in three phases |
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Paprika v Ground Paprika
On Mon, 17 Jan 2011 10:09:19 -0500, Mr. Bill > wrote:
> On Mon, 17 Jan 2011 15:04:20 -0000, "Emrys Davies" > > wrote: > > >I have ordinary ground paprika and now my recipe asks for smoked ground > >paprika. Is there much difference and will the former do the job? > > There is a distinctive difference in flavor but I wouldn't consider it > the deal breaker. Smoked ground paprika is flavorful. > Agreed. Sometimes a smoky flavor is gratuitous and disappoints in recipes calling for smoked paprika. I'd rather add my own smoke with a drop or two of Liquid Smoke.... if it's appropriate for the dish. -- Carrot cake counts as a serving of vegetables. |
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Paprika v Ground Paprika
On Mon, 17 Jan 2011 23:17:15 GMT, "l, not -l" > wrote:
> I disagree; it should be a deal breaker. I've seen and made recipes where smoked pepper was a gratuitous and inappropriate ingredient. I don't know why they called for it. -- Carrot cake counts as a serving of vegetables. |
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Paprika v Ground Paprika
On 2011-01-17, Kswck > wrote:
> that's good'. What is it? Ashtray scrappings? nb |
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Paprika v Ground Paprika
"notbob" > wrote in message ... > On 2011-01-17, Kswck > wrote: > >> that's good'. What is it? > > Ashtray scrappings? > > nb Now, now. Most folks have never tried smoked paprika. So they react differently to the taste. |
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Paprika v Ground Paprika
On Mon, 17 Jan 2011 23:17:15 GMT, "l, not -l" > wrote:
> >On 17-Jan-2011, Mr. Bill > wrote: > >> On Mon, 17 Jan 2011 15:04:20 -0000, "Emrys Davies" > >> wrote: >> >> >I have ordinary ground paprika and now my recipe asks for smoked ground >> >paprika. Is there much difference and will the former do the job? >> >> There is a distinctive difference in flavor but I wouldn't consider it >> the deal breaker. Smoked ground paprika is flavorful. > >I disagree; it should be a deal breaker. >Regular ground paprika has very subtle flavor and is made from a sweet (not >hot) pimenton pepper - there is no smokiness. There is nothing subtle >about smoked paprika, which is made by smoking a hot pimenton pepper. For >the sake of an analogy, let's look at a couple of scenarios; would it be a >deal breaker if your recipe called for cherry Jello and all you had was >unflavored gelatine; what about if your recipe called for a jalapeno pepper >and you only had a red bell pepper on-hand? > >If you must substitute, then powdered chipotle would be a better choice than >plain-old ground paprika. It would at least be a smoked hot pepper. I agree! - Mark |
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Paprika v Ground Paprika
On Mon, 17 Jan 2011 15:04:20 -0000, "Emrys Davies" >
wrote: >I have ordinary ground paprika and now my recipe asks for smoked ground >paprika. Is there much difference and will the former do the job? There's a big difference. If the dish needs the smokiness, don't substitute. A little goes a long way, so don't buy a big tin. The stuff in my spice rack is La Chinata sweet. - Mark |
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Quote:
I respect SF, but can't use liquid smoke. Flashback to a bad Burger Kind sandwich that made me sick when I was a kid. |
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Paprika v Ground Paprika
Emrys Davies wrote:
> I have ordinary ground paprika and now my recipe asks for smoked ground > paprika. Is there much difference and will the former do the job? I think there is a HUGE difference. If you do this with the usual paprika, the taste will be totally different. -- Jean B. |
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Paprika v Ground Paprika
sf wrote:
> On Mon, 17 Jan 2011 23:17:15 GMT, "l, not -l" > wrote: > >> I disagree; it should be a deal breaker. > > I've seen and made recipes where smoked pepper was a gratuitous and > inappropriate ingredient. I don't know why they called for it. > What types of recipes are you alluding to? I don't know how I would make such a judgment unless it was a recipe for something I was already familiar with. -- Jean B. |
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Paprika v Ground Paprika
On Tue, 18 Jan 2011 17:07:59 -0500, "Jean B." > wrote:
> Emrys Davies wrote: > > I have ordinary ground paprika and now my recipe asks for smoked ground > > paprika. Is there much difference and will the former do the job? > > I think there is a HUGE difference. If you do this with the usual > paprika, the taste will be totally different. It's just a little smoky flavor that's missing and it's not the end of the world. Most of the time paprika isn't necessary, period. -- Today's mighty oak is just yesterday's nut that held its ground. |
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Paprika v Ground Paprika
On Tue, 18 Jan 2011 17:09:28 -0500, "Jean B." > wrote:
> sf wrote: > > On Mon, 17 Jan 2011 23:17:15 GMT, "l, not -l" > wrote: > > > >> I disagree; it should be a deal breaker. > > > > I've seen and made recipes where smoked pepper was a gratuitous and > > inappropriate ingredient. I don't know why they called for it. > > > > What types of recipes are you alluding to? I don't know how I > would make such a judgment unless it was a recipe for something I > was already familiar with. Take cholent, for instance. What's the point? -- Today's mighty oak is just yesterday's nut that held its ground. |
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Paprika v Ground Paprika
On 2011-01-18, l, not -l > wrote:
> You are correct about plain paprika not being necessary in most recipes that > call for it; it is often used primarily for color. However, if you have > had smoked paprika and hold the opinion that it is the same a regular old > paprika, you tasted some very bad, most likely very old, smoked > paprika. I just opened a fresh jar of smoked paprika. I also just tossed it! Whoever said it is similar to chipotle is correct. Too similar, in fact, and chipotle, in any form, I do not like. That's strictly personal taste and my own problem. If anyone else, here, likes it, I'm happy for them. nb |
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Paprika v Ground Paprika
On Tue, 18 Jan 2011 23:46:25 GMT, "l, not -l" > wrote:
> > You are correct about plain paprika not being necessary in most recipes that > call for it; it is often used primarily for color. However, if you have > had smoked paprika and hold the opinion that it is the same a regular old > paprika, you tasted some very bad, most likely very old, smoked paprika. It > is smokey and it is hot, not sweet; it is made from a different variety of > pimenton than garden variety paprika. Any recipe that calls for it, needs > the smokey pimenton flavor and probably the heat (though you could get that > from cayenne). > -- Yes, paprika is for color and smoked paprika is for... smoke, which I find inappropriate in most recipes. I don't get any heat from it and I've tasted it plain. If I wanted heat, there are other ways to add it - but the recipes I'm thinking of aren't going off in that direction. -- Today's mighty oak is just yesterday's nut that held its ground. |
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Paprika v Ground Paprika
"Jean B." > wrote in message ... > sf wrote: >> On Mon, 17 Jan 2011 23:17:15 GMT, "l, not -l" > wrote: >> >>> I disagree; it should be a deal breaker. >> >> I've seen and made recipes where smoked pepper was a gratuitous and >> inappropriate ingredient. I don't know why they called for it. >> > > What types of recipes are you alluding to? I don't know how I would make > such a judgment unless it was a recipe for something I was already > familiar with. > > -- > Jean B. 'Griddled Lamb with a Mediterranean vegetable stew'. It is a recipe from the Daily Telegraph dated 15th Jan. 2011. I am fairly new to cooking and I try something which appeals to me, a sort of challenge. If it does not work, so what? We will have had six meals, 3x2, and I will have had the fun of getting the ingredients together and doing the cooking. I always have my stew, http://www.cookingjunkies.com/rec-fo...tew-15092.html, to fall back on and my wife and I really like that. |
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Paprika v Ground Paprika
"Jean B." > wrote in message ... > sf wrote: >> On Mon, 17 Jan 2011 23:17:15 GMT, "l, not -l" > wrote: >> >>> I disagree; it should be a deal breaker. >> >> I've seen and made recipes where smoked pepper was a gratuitous and >> inappropriate ingredient. I don't know why they called for it. >> > > What types of recipes are you alluding to? I don't know how I would make > such a judgment unless it was a recipe for something I was already > familiar with. > > -- > Jean B. Jean, See my post of 19\01\2011 @ 00.52, which slipped into the wrong slot. |
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Paprika v Ground Paprika
On Wed, 19 Jan 2011 00:52:29 -0000, "Emrys Davies" >
wrote: > Griddled Lamb with a Mediterranean vegetable stew'. > > It is a recipe from the Daily Telegraph dated 15th Jan. 2011 I am not finding it. If anyone does, please post the link! TIA -- Today's mighty oak is just yesterday's nut that held its ground. |
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Paprika v Ground Paprika
l, not -l > wrote:
>You are correct about plain paprika not being necessary in most recipes that >call for it; it is often used primarily for color. However, if you have >had smoked paprika and hold the opinion that it is the same a regular old >paprika, you tasted some very bad, most likely very old, smoked paprika. It >is smokey and it is hot, not sweet; it is made from a different variety of >pimenton than garden variety paprika. Any recipe that calls for it, needs >the smokey pimenton flavor and probably the heat (though you could get that >from cayenne). The local Spanish store sells both hot and non-hot smoked paprika from Spain. If you haven't encountered this ingredient being overused, you are fortunate. Some restaurants have taken to putting it in about 1/3 of what they serve, and it then becomes too prominent. Steve |
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Paprika v Ground Paprika
sf wrote:
> On Tue, 18 Jan 2011 17:07:59 -0500, "Jean B." > wrote: > >> Emrys Davies wrote: >>> I have ordinary ground paprika and now my recipe asks for smoked ground >>> paprika. Is there much difference and will the former do the job? >> I think there is a HUGE difference. If you do this with the usual >> paprika, the taste will be totally different. > > It's just a little smoky flavor that's missing and it's not the end of > the world. Most of the time paprika isn't necessary, period. > That depends on the dish. But we don't have to agree about it. -- Jean B. |
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Paprika v Ground Paprika
sf wrote:
> On Tue, 18 Jan 2011 17:09:28 -0500, "Jean B." > wrote: > >> sf wrote: >>> On Mon, 17 Jan 2011 23:17:15 GMT, "l, not -l" > wrote: >>> >>>> I disagree; it should be a deal breaker. >>> I've seen and made recipes where smoked pepper was a gratuitous and >>> inappropriate ingredient. I don't know why they called for it. >>> >> What types of recipes are you alluding to? I don't know how I >> would make such a judgment unless it was a recipe for something I >> was already familiar with. > > Take cholent, for instance. What's the point? > I am not that familiar with cholent--and whether paprika is a normal thing in it. -- Jean B. |
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Paprika v Ground Paprika
Steve Pope wrote:
> l, not -l > wrote: > >> You are correct about plain paprika not being necessary in most recipes that >> call for it; it is often used primarily for color. However, if you have >> had smoked paprika and hold the opinion that it is the same a regular old >> paprika, you tasted some very bad, most likely very old, smoked paprika. It >> is smokey and it is hot, not sweet; it is made from a different variety of >> pimenton than garden variety paprika. Any recipe that calls for it, needs >> the smokey pimenton flavor and probably the heat (though you could get that >>from cayenne). > > The local Spanish store sells both hot and non-hot smoked paprika > from Spain. > > If you haven't encountered this ingredient being overused, you > are fortunate. Some restaurants have taken to putting it in > about 1/3 of what they serve, and it then becomes too prominent. > > > Steve Ah. Well, I do disagree with that practice. I think there are recipes where it belongs, or enhances, and recipes where it is totally unnecessary and wrong. -- Jean B. |
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Paprika v Ground Paprika
Wayne Boatwright wrote:
> On Tue 18 Jan 2011 10:00:37p, Jean B. told us... > >> sf wrote: >>> On Tue, 18 Jan 2011 17:07:59 -0500, "Jean B." > >>> wrote: >>> >>>> Emrys Davies wrote: >>>>> I have ordinary ground paprika and now my recipe asks for >>>>> smoked ground paprika. Is there much difference and will the >>>>> former do the job? >>>> I think there is a HUGE difference. If you do this with the >>>> usual paprika, the taste will be totally different. >>> It's just a little smoky flavor that's missing and it's not the >>> end of the world. Most of the time paprika isn't necessary, >>> period. >>> >> That depends on the dish. But we don't have to agree about it. >> > > I don't like smoked paprika in anything, but that's probagbly because > I don't much care for a smokey flavor in most things. A good BBQ, > yes, but in almost evereything else, no. I find it a distraction. > That could be the case for some dishes (and is the case for you), but if a recipe evolved using this ingredient, I would deem it necessary. -- Jean B. |
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Paprika v Ground Paprika
Ranée at Arabian Knits wrote:
> "l, not -l" > wrote: > >> If you must substitute, then powdered chipotle would be a better choice than >> plain-old ground paprika. It would at least be a smoked hot pepper. > > No pimenton I've ever had was hot. That seems to be one of those genetic things. A remember a friend visiting for dinner and it was like his head exploded when he had a bite of my goulash but I couldn't tell the heat at all. |
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Paprika v Ground Paprika
On Jan 20, 5:32*pm, Ranée at Arabian Knits >
wrote: > In article >, > *Doug Freyburger > wrote: > > > Ranée at Arabian Knits wrote: > > > *"l, not -l" > wrote: > > > >> If you must substitute, then powdered chipotle would be a better choice > > >> than > > >> plain-old ground paprika. *It would at least be a smoked hot pepper. |
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Paprika v Ground Paprika
On Fri, 21 Jan 2011 06:32:41 -0800 (PST), Cindy Hamilton
> arranged random neurons and opined: >I just came from a web site that rated "U.S. paprika" at zero >Scovilles, >and "hot Hungarian paprika" at 100-500 Scovilles (along with Anaheims >and pepperoncini). A lot probably depends on what kind of paprika >you buy (and how sensitive you are to chiles). I found some smoked Spanish paprika that kicks *ss. Could you source your website or have a look at their scoring of Spanish paprika? I really, really love the stuff, so I probably would discount a low score, but I am curious (we like what we like, yes?). Terry "Squeaks" Pulliam Burd -- "If the soup had been as warm as the wine,if the wine had been as old as the turkey,and if the turkey had had a breast like the maid, it would have been a swell dinner." Duncan Hines To reply, remove "spambot" and replace it with "cox" |
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