On Mon, 12 Sep 2005 08:00:46 +0200, "jacqui{JB}"
> wrote:

>"vega" > wrote in message
.. .
>
>> Chicken Paprika is normaly made using tomato sauce.
>
>I see we're having the "authentic-or-not" discussion up-thread, so I won't
>comment, other than to say I think your recipe sounds great. But I have one
>bone to pick with you:
>
>> 2 tbsp Hungarian paprika (sweet)
>> 2 Tbsp Hungarian paprika (hot)
>> Hot paprika is not HOT. It is TANGY. If you
>> perfer, substitute hot with sweet.
>
>Hot paprika is, indeed, hot. It comes in varying degrees of hot, but hot it
>is. I've got four or five large bags of paprika in the kitchen right now,
>varying in heat from mild (I don't know that I'd call it "sweet") to HOT.
>Good stuff, all of it, purchased in Budapest. Good, hot paprika is also
>available (albeit in smaller packages) in the Czech Republic. How available
>the good-and-hot stuff is in the US, I couldn't say; I never saw it in San
>Diego.
>
>Thanks for the recipe. I'll have to see if the American shop here in
>Copenhagen has V8.
>-j
>
OK, I can see I miss spoke. It is not hot for ME I guess. I do eat
foods much hotter I guess than most (like my wife).
I get it from a company named Bende http://www.bende.com/. In fact,
they also do international mail order.