!st off, I can't spell or type worth a crap (product of a public
school education). 1st person to correct spelling or typing does not
get invited over for Rumaki !

Chicken Paprika is normaly made using tomato sauce. I make it with V8
because it is less acidic and I do not have to use salt to break the
acid. There is enough salt in the chicken after it's over night bath.


1 Chicken cut into pieces. I remove the skin, but you do not have to
(if you like rubber in your meal). Soak chicken in an air tight
container (freezer bag works well) in salted water over night in the
frige. This prevents the metalic "fowl" taste in your sauce.

2 large chopped onions (fine chop)

1 large can V8

4-5 Red pepper seeds

1/4 tsp corse or fresh ground black pepper

2 tbsp Hungarian paprika (sweet)

2 Tbsp Hungarian paprika (hot)

Sour Cream

Hot paprika is not HOT. It is TANGY. If you perfer, substitute hot
with sweet.

Chicken stock

2 Tbsp extra virgin olive oil

Drain chick and pat dry with paper towels

1 Tsp butter

1 Loaf crusty bread



Saute onions in 2 Tbsp extra virgin olive oil and one Tsp butter till
almost translucient. Do not carmalize!

Add chicken pieces and LIGHTLY brown till the onions finish getting
transluceint.

Add all seasonings and V8 juice.

Add chicken stock to cover.

Bring to a boil, reduce to a simmer.

Simmer till chicken is tender and pulls away from the bones, adding
chicken stock if needed (I really doubt you will have to). About 40-45
min..

Now the fun part.


Remove about 1/2 cup of the sauce and introduce it to 1/2 pint sour
cream SLOWLY. Mix well.


Take the sour cream/sauce mixture and readd it to the chicken and
sauce. If you do this any other way you WILL curdle the sour cream.

Mix will, serve with additional sprinkle of paprika on top and
additional sour cream on the side.

Place bib in shirt, sop up with crusty bread.

PIG OUT!

Also great over egg noodles or smashed potatos.

On Sun, 11 Sep 2005 17:00:22 -0500, vega > wrote:

>!st off, I can't spell or type worth a crap (product of a public
>school education). 1st person to correct spelling or typing does not
>get invited over for Rumaki !
>
>Chicken Paprika is normaly made using tomato sauce. I make it with V8
>because it is less acidic and I do not have to use salt to break the
>acid. There is enough salt in the chicken after it's over night bath.
>
>
>1 Chicken cut into pieces. I remove the skin, but you do not have to
>(if you like rubber in your meal). Soak chicken in an air tight
>container (freezer bag works well) in salted water over night in the
>frige. This prevents the metalic "fowl" taste in your sauce.
>
>2 large chopped onions (fine chop)
>
>1 large can V8
>
>4-5 Red pepper seeds
>
>1/4 tsp corse or fresh ground black pepper
>
>2 tbsp Hungarian paprika (sweet)
>
>2 Tbsp Hungarian paprika (hot)
>
>Sour Cream
>
>Hot paprika is not HOT. It is TANGY. If you perfer, substitute hot
>with sweet.
>
>Chicken stock
>
>2 Tbsp extra virgin olive oil
>
>Drain chick and pat dry with paper towels
>
>1 Tsp butter
>
>1 Loaf crusty bread
>
>
>
>Saute onions in 2 Tbsp extra virgin olive oil and one Tsp butter till
>almost translucient. Do not carmalize!
>
>Add chicken pieces and LIGHTLY brown till the onions finish getting
>transluceint.
>
>Add all seasonings and V8 juice.
>
>Add chicken stock to cover.
>
>Bring to a boil, reduce to a simmer.
>
>Simmer till chicken is tender and pulls away from the bones, adding
>chicken stock if needed (I really doubt you will have to). About 40-45
>min..
>
>Now the fun part.
>
>
>Remove about 1/2 cup of the sauce and introduce it to 1/2 pint sour
>cream SLOWLY. Mix well.
>
>
>Take the sour cream/sauce mixture and readd it to the chicken and
>sauce. If you do this any other way you WILL curdle the sour cream.
>
>Mix will, serve with additional sprinkle of paprika on top and
>additional sour cream on the side.
>
>Place bib in shirt, sop up with crusty bread.
>
>PIG OUT!
>
>Also great over egg noodles or smashed potatos.
>
>
>
>
>
Now that doesn't sound bad at all!

On Sun 11 Sep 2005 03:00:22p, vega wrote in rec.food.cooking:

> !st off, I can't spell or type worth a crap (product of a public
> school education). 1st person to correct spelling or typing does not
> get invited over for Rumaki !
>
> Chicken Paprika is normaly made using tomato sauce. I make it with V8
> because it is less acidic and I do not have to use salt to break the
> acid. There is enough salt in the chicken after it's over night bath.

Are you speaking of authentic Hungarian Chicken paprikas? If so, the you
need to know that it does not contain most of what your recipe does, in
particular no tomato "products".

A typical authentic recipe would include lard or duck fat, onion, sweet
paprika (or a mixture of sweet and hot), salt and pepper, chiekcn, water or
chicken broth and sour cream. It may also contain chopped green pepper and
chopped *fresh* tomato.

<recipe shipped>

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

"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

>Now that doesn't sound bad at all!
(SNIP)

It's great. Looks like vomit, smells and tastes wonderful.

On 12 Sep 2005 05:50:00 +0200, Wayne Boatwright
> wrote:

>On Sun 11 Sep 2005 03:00:22p, vega wrote in rec.food.cooking:
>
>> !st off, I can't spell or type worth a crap (product of a public
>> school education). 1st person to correct spelling or typing does not
>> get invited over for Rumaki !
>>
>> Chicken Paprika is normaly made using tomato sauce. I make it with V8
>> because it is less acidic and I do not have to use salt to break the
>> acid. There is enough salt in the chicken after it's over night bath.
>
>Are you speaking of authentic Hungarian Chicken paprikas? If so, the you
>need to know that it does not contain most of what your recipe does, in
>particular no tomato "products".
>
>A typical authentic recipe would include lard or duck fat, onion, sweet
>paprika (or a mixture of sweet and hot), salt and pepper, chiekcn, water or
>chicken broth and sour cream. It may also contain chopped green pepper and
>chopped *fresh* tomato.
>
><recipe shipped>

Authentic "Csirkepaprikas" is different in almost every kitchen and
village in Hungary. Iv'e even had it cooked in bacon fat with a dalop
of sour cream on top.

This is how my family has made it since before I was born, in fact,
over 100 years). The only change I made was from tomato sauce or
cruched tomatos to V8. Less acid.

But hey, make it the way you like it

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.

On Mon 12 Sep 2005 05:20:57a, vega wrote in rec.food.cooking:

> On 12 Sep 2005 05:50:00 +0200, Wayne Boatwright
> > wrote:
>
>>On Sun 11 Sep 2005 03:00:22p, vega wrote in rec.food.cooking:
>>
>>> !st off, I can't spell or type worth a crap (product of a public
>>> school education). 1st person to correct spelling or typing does not
>>> get invited over for Rumaki !
>>>
>>> Chicken Paprika is normaly made using tomato sauce. I make it with V8
>>> because it is less acidic and I do not have to use salt to break the
>>> acid. There is enough salt in the chicken after it's over night bath.
>>
>>Are you speaking of authentic Hungarian Chicken paprikas? If so, the
>>you need to know that it does not contain most of what your recipe does,
>>in particular no tomato "products".
>>
>>A typical authentic recipe would include lard or duck fat, onion, sweet
>>paprika (or a mixture of sweet and hot), salt and pepper, chiekcn, water
>>or chicken broth and sour cream. It may also contain chopped green
>>pepper and chopped *fresh* tomato.
>>
>><recipe shipped>
>
> Authentic "Csirkepaprikas" is different in almost every kitchen and
> village in Hungary. Iv'e even had it cooked in bacon fat with a dalop
> of sour cream on top.
>
> This is how my family has made it since before I was born, in fact,
> over 100 years). The only change I made was from tomato sauce or
> cruched tomatos to V8. Less acid.
>
> But hey, make it the way you like it

I do. :-)



--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

On Mon 12 Sep 2005 05:24:36a, vega wrote in rec.food.cooking:

> 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.

Thanks for posting this link! A lot of nice Hungarian products here. I will
soon be needing to replenish my paprika supply.

Cheers!

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

On 12 Sep 2005 15:21:16 +0200, Wayne Boatwright
> wrote:

>On Mon 12 Sep 2005 05:24:36a, vega wrote in rec.food.cooking:
>
>> 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.
>
>Thanks for posting this link! A lot of nice Hungarian products here. I will
>soon be needing to replenish my paprika supply.
>
>Cheers!

No prob!

I live in Wheaton Il.. Bende is located far north of Chicago and a
real long drive. They just opened up a store (only their 2nd) right
here in Wheaton! Took them a damn year to open it. Some things are
over priced and others VERY resenable.

Enjoy and good luck! If you have any probs. with them let me know.
They are right down the street. I will go and give them hell for ya!

vega wrote:
> 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.


Your wheel is definitely missing more than one spoke. hehe


Sheldon

On 12 Sep 2005 06:27:01 -0700, "Sheldon" > wrote:

>
>vega wrote:
>> 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.
>
>
>Your wheel is definitely missing more than one spoke. hehe
>
>
>Sheldon

Hell, thats a wheel nice comment for you to make ~

On Mon 12 Sep 2005 06:25:46a, vega wrote in rec.food.cooking:

> On 12 Sep 2005 15:21:16 +0200, Wayne Boatwright
> > wrote:
>
>>On Mon 12 Sep 2005 05:24:36a, vega wrote in rec.food.cooking:
>>
>>> 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.
>>
>>Thanks for posting this link! A lot of nice Hungarian products here. I
>>will soon be needing to replenish my paprika supply.
>>
>>Cheers!
>
> No prob!
>
> I live in Wheaton Il.. Bende is located far north of Chicago and a
> real long drive. They just opened up a store (only their 2nd) right
> here in Wheaton! Took them a damn year to open it. Some things are
> over priced and others VERY resenable.
>
> Enjoy and good luck! If you have any probs. with them let me know.
> They are right down the street. I will go and give them hell for ya!

Thanks! I live in AZ, so I'll be ordering online.


--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

> On 12 Sep 2005 06:27:01 -0700, "Sheldon" > wrote:
>
>>
>>vega wrote:
>>> 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.
>>
>>
>>Your wheel is definitely missing more than one spoke. hehe
>>
>>
>>Sheldon

Better to be missing one spoke than to have no spokes at all. But then
you've got noodles for brains.

MoM

In article >,
wrote:
(snip)
> Chicken Paprika is normaly made using tomato sauce. I make it with V8
> because it is less acidic and I do not have to use salt to break the
> acid. There is enough salt in the chicken after it's over night bath.
(snip)
I'm not familiar with using salt to reduce the acidity of tomatoes. Is
that what you mean? How does that work?

I use a smidge of baking soda to reduce the acidity of tomato stuff.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! updated 9-12-05

On Mon, 12 Sep 2005 10:06:59 -0500, Melba's Jammin'
> wrote:

>In article >,
>wrote:
>(snip)
>> Chicken Paprika is normaly made using tomato sauce. I make it with V8
>> because it is less acidic and I do not have to use salt to break the
>> acid. There is enough salt in the chicken after it's over night bath.
>(snip)
>I'm not familiar with using salt to reduce the acidity of tomatoes. Is
>that what you mean? How does that work?
>
>I use a smidge of baking soda to reduce the acidity of tomato stuff.


I guess I should say that the salt makes the tomato taste less acidic.

I do not know HOW it works. It is an old trick I learned in the Army.
Army coffee is very strong and often very acidic tasting. Sugar did
nothing to aleave it. A ranger told me to try a pinch of salt to "cut"
the acid. It worked!

Tried the same thing in tomato sauce and juice. Worked there too

On Mon, 12 Sep 2005 10:27:32 -0500, vega > wrote:

>On Mon, 12 Sep 2005 10:06:59 -0500, Melba's Jammin'
> wrote:
>
>>In article >,
>>wrote:
>>(snip)
>>> Chicken Paprika is normaly made using tomato sauce. I make it with V8
>>> because it is less acidic and I do not have to use salt to break the
>>> acid. There is enough salt in the chicken after it's over night bath.
>>(snip)
>>I'm not familiar with using salt to reduce the acidity of tomatoes. Is
>>that what you mean? How does that work?
>>
>>I use a smidge of baking soda to reduce the acidity of tomato stuff.
>
>
>I guess I should say that the salt makes the tomato taste less acidic.
>
>I do not know HOW it works. It is an old trick I learned in the Army.
>Army coffee is very strong and often very acidic tasting. Sugar did
>nothing to aleave it. A ranger told me to try a pinch of salt to "cut"
>the acid. It worked!
>
>Tried the same thing in tomato sauce and juice. Worked there too


You got me wondering HOW this works.

So far I found this http://www.saltinstitute.org/29.html it says:

"Improving coffee - A pinch of salt in coffee will enhance the flavor
and remove the bitterness of over-cooked coffee"

Found this also http://www.dennyq.com/salt.htm

Says:

Add a pinch of Salt to the
coffee in the basket of your coffeemaker. This will improve the
coffee's flavor by helping to remove some of the acid taste."

vega wrote:
> On Mon, 12 Sep 2005 10:27:32 -0500, vega > wrote:
>
>> On Mon, 12 Sep 2005 10:06:59 -0500, Melba's Jammin'
>> > wrote:
>>
>>> In article >,
>>> wrote:
>>> (snip)
>>>> Chicken Paprika is normaly made using tomato sauce. I make it with
>>>> V8 because it is less acidic and I do not have to use salt to
>>>> break the acid. There is enough salt in the chicken after it's
>>>> over night bath.
>>> (snip)
>>> I'm not familiar with using salt to reduce the acidity of tomatoes.
>>> Is that what you mean? How does that work?
>>>
>>> I use a smidge of baking soda to reduce the acidity of tomato stuff.
>>
>>
>> I guess I should say that the salt makes the tomato taste less
>> acidic.
>>
>> I do not know HOW it works. It is an old trick I learned in the Army.
>> Army coffee is very strong and often very acidic tasting. Sugar did
>> nothing to aleave it. A ranger told me to try a pinch of salt to
>> "cut" the acid. It worked!
>>
>> Tried the same thing in tomato sauce and juice. Worked there too
>
>
> You got me wondering HOW this works.
>
> So far I found this http://www.saltinstitute.org/29.html it says:
>
> "Improving coffee - A pinch of salt in coffee will enhance the flavor
> and remove the bitterness of over-cooked coffee"
>
> Found this also http://www.dennyq.com/salt.htm
>
> Says:
>
> Add a pinch of Salt to the
> coffee in the basket of your coffeemaker. This will improve the
> coffee's flavor by helping to remove some of the acid taste."

That's because the Army uses extremely cheap (like the cheapest) coffee
(unless you were an officer, maybe) just to get the troops on their feet at
4AM I was given the salt-in-the-basket tip 23 years ago by my former MIL
who only ever bought cheap "Cost-Cutter" coffee. When I could afford no
better coffee, it helped but I'm not sure it removed the acid taste so much
as just made the coffee taste different.

Jill

: !st off, I can't spell or type worth a crap (product of a public
: school education). 1st person to correct spelling or typing does not
: get invited over for Rumaki !

: Chicken Paprika is normaly made using tomato sauce. I make it with V8
: because it is less acidic and I do not have to use salt to break the
: acid. There is enough salt in the chicken after it's over night bath.


: 1 Chicken cut into pieces. I remove the skin, but you do not have to
: (if you like rubber in your meal). Soak chicken in an air tight
: container (freezer bag works well) in salted water over night in the
: frige. This prevents the metalic "fowl" taste in your sauce.

: 2 large chopped onions (fine chop)

: 1 large can V8

: 4-5 Red pepper seeds

What is the point of the "Red pepper seeds"? Chile pepper seeds are quite
tasteless and contain little capsaicin so won't add any flavor or heat. This
"ingredient" is a waste of time. Now, 4-5 Red pepper PODS is a different
story and would probably be good in this recipe.

jmcquown wrote:
> vega wrote:
> > On Mon, 12 Sep 2005 10:27:32 -0500, vega > wrote:
> >
> >> On Mon, 12 Sep 2005 10:06:59 -0500, Melba's Jammin'
> >> > wrote:
> >>
> >>> In article >,
> >>> wrote:
> >>> (snip)
> >>>> Chicken Paprika is normaly made using tomato sauce. I make it with
> >>>> V8 because it is less acidic and I do not have to use salt to
> >>>> break the acid. There is enough salt in the chicken after it's
> >>>> over night bath.
> >>> (snip)
> >>> I'm not familiar with using salt to reduce the acidity of tomatoes.
> >>> Is that what you mean? How does that work?
> >>>
> >>> I use a smidge of baking soda to reduce the acidity of tomato stuff.
> >>
> >>
> >> I guess I should say that the salt makes the tomato taste less
> >> acidic.
> >>
> >> I do not know HOW it works. It is an old trick I learned in the Army.
> >> Army coffee is very strong and often very acidic tasting. Sugar did
> >> nothing to aleave it. A ranger told me to try a pinch of salt to
> >> "cut" the acid. It worked!
> >>
> >> Tried the same thing in tomato sauce and juice. Worked there too
> >
> >
> > You got me wondering HOW this works.
> >
> > So far I found this http://www.saltinstitute.org/29.html it says:
> >
> > "Improving coffee - A pinch of salt in coffee will enhance the flavor
> > and remove the bitterness of over-cooked coffee"
> >
> > Found this also http://www.dennyq.com/salt.htm
> >
> > Says:
> >
> > Add a pinch of Salt to the
> > coffee in the basket of your coffeemaker. This will improve the
> > coffee's flavor by helping to remove some of the acid taste."
>
> That's because the Army uses extremely cheap (like the cheapest) coffee

Which fercocktah army you talkin', french, italian, which?

Fact is the US military (all branches) uses the very best coffee, and
yes, it is the least expensive, because no other single entity on the
planet buys in such great volume, not even close. The US military gets
first pick before any coffee becomes available to the general civilian
public, and that goes the same for each and every ingredient they serve
in mess halls. In fact not only is all their beef steak USDA Prime,
it's the very best of the USDA Prime, the finest restaurants can't get
such fine beef... again the US military gets first pick. Fact is the
US military scoffs up so much of the USDA Prime there really isn't any
of the good stuff left for anyone else, what's available to restaurants
is actually a coin toss from USDA Choice, really no different from what
the stupidmarket butchers glom for themselves. The louder the military
personal complains about the chow the better they like it... the truth
is hardly anyone in the military ever ate so well previously nor will
they ever eat so well again. Every item the US military uses is the
best of the best , whether it's their clothing, personal hygiene
products, whatever items... whatever manufacturer they fill their
military contracts first and they get top priority... and every item is
is scutinized far more closely than any rabbi inspects for kosher. I
only wish I could buy such high quality coffee as I had in the
military. You watched too many military sit-coms.

Sheldon

vega wrote:
>
> 1 large can V8
>

I that large, as in 48 US oz? I don't think I've seen V8 in cans that
large - only bottles.

Or do you mean large as in the 300 ml/12 oz vs the 150ml/6 oz size?

On 12 Sep 2005 12:58:01 -0700, "Sheldon" > wrote:

>
>jmcquown wrote:
>> vega wrote:
>> > On Mon, 12 Sep 2005 10:27:32 -0500, vega > wrote:
>> >
>> >> On Mon, 12 Sep 2005 10:06:59 -0500, Melba's Jammin'
>> >> > wrote:
>> >>
>> >>> In article >,
>> >>> wrote:
>> >>> (snip)
>> >>>> Chicken Paprika is normaly made using tomato sauce. I make it with
>> >>>> V8 because it is less acidic and I do not have to use salt to
>> >>>> break the acid. There is enough salt in the chicken after it's
>> >>>> over night bath.
>> >>> (snip)
>> >>> I'm not familiar with using salt to reduce the acidity of tomatoes.
>> >>> Is that what you mean? How does that work?
>> >>>
>> >>> I use a smidge of baking soda to reduce the acidity of tomato stuff.
>> >>
>> >>
>> >> I guess I should say that the salt makes the tomato taste less
>> >> acidic.
>> >>
>> >> I do not know HOW it works. It is an old trick I learned in the Army.
>> >> Army coffee is very strong and often very acidic tasting. Sugar did
>> >> nothing to aleave it. A ranger told me to try a pinch of salt to
>> >> "cut" the acid. It worked!
>> >>
>> >> Tried the same thing in tomato sauce and juice. Worked there too
>> >
>> >
>> > You got me wondering HOW this works.
>> >
>> > So far I found this http://www.saltinstitute.org/29.html it says:
>> >
>> > "Improving coffee - A pinch of salt in coffee will enhance the flavor
>> > and remove the bitterness of over-cooked coffee"
>> >
>> > Found this also http://www.dennyq.com/salt.htm
>> >
>> > Says:
>> >
>> > Add a pinch of Salt to the
>> > coffee in the basket of your coffeemaker. This will improve the
>> > coffee's flavor by helping to remove some of the acid taste."
>>
>> That's because the Army uses extremely cheap (like the cheapest) coffee
>
>Which fercocktah army you talkin', french, italian, which?
>
>Fact is the US military (all branches) uses the very best coffee, and
>yes, it is the least expensive, because no other single entity on the
>planet buys in such great volume, not even close. The US military gets
>first pick before any coffee becomes available to the general civilian
>public, and that goes the same for each and every ingredient they serve
>in mess halls. In fact not only is all their beef steak USDA Prime,
>it's the very best of the USDA Prime, the finest restaurants can't get
>such fine beef... again the US military gets first pick. Fact is the
>US military scoffs up so much of the USDA Prime there really isn't any
>of the good stuff left for anyone else, what's available to restaurants
>is actually a coin toss from USDA Choice, really no different from what
>the stupidmarket butchers glom for themselves. The louder the military
>personal complains about the chow the better they like it... the truth
>is hardly anyone in the military ever ate so well previously nor will
>they ever eat so well again. Every item the US military uses is the
>best of the best , whether it's their clothing, personal hygiene
>products, whatever items... whatever manufacturer they fill their
>military contracts first and they get top priority... and every item is
>is scutinized far more closely than any rabbi inspects for kosher. I
>only wish I could buy such high quality coffee as I had in the
>military. You watched too many military sit-coms.
>
>Sheldon


OK, now I gotta throw out the B.S. card.

Maybe the Generals got the steak you discribe, but the rank and file
sure as hell didn't. In fact, the only steak I ever got in the mess
hall was salsbury.

And don't even get me started on the toilet paper. Sand paper more
like it.

I will say one thing for em, they never ever once failed to make my
eggs just the way I liked em.

vega wrote:
> On 12 Sep 2005 12:58:01 -0700, "Sheldon" > wrote:
>
>>
>> jmcquown wrote:
>>> vega wrote:
>>>> On Mon, 12 Sep 2005 10:27:32 -0500, vega > wrote:
>>>>
>>>>> On Mon, 12 Sep 2005 10:06:59 -0500, Melba's Jammin'
>>>>> > wrote:
>>>>>
>>>>>> In article >,
>>>>>> wrote:
>>>>>> (snip)
>>>>>>> Chicken Paprika is normaly made using tomato sauce. I make it
>>>>>>> with V8 because it is less acidic and I do not have to use salt
>>>>>>> to break the acid. There is enough salt in the chicken after
>>>>>>> it's over night bath.
>>>>>> (snip)
>>>>>> I'm not familiar with using salt to reduce the acidity of
>>>>>> tomatoes. Is that what you mean? How does that work?
>>>>>>
>>>>>> I use a smidge of baking soda to reduce the acidity of tomato
>>>>>> stuff.
>>>>>
>>>>>
>>>>> I guess I should say that the salt makes the tomato taste less
>>>>> acidic.
>>>>>
>>>>> I do not know HOW it works. It is an old trick I learned in the
>>>>> Army. Army coffee is very strong and often very acidic tasting.
>>>>> Sugar did nothing to aleave it. A ranger told me to try a pinch
>>>>> of salt to "cut" the acid. It worked!
>>>>>
>>>>> Tried the same thing in tomato sauce and juice. Worked there too
>>>>>
>>>>
>>>>
>>>> You got me wondering HOW this works.
>>>>
>>>> So far I found this http://www.saltinstitute.org/29.html it says:
>>>>
>>>> "Improving coffee - A pinch of salt in coffee will enhance the
>>>> flavor and remove the bitterness of over-cooked coffee"
>>>>
>>>> Found this also http://www.dennyq.com/salt.htm
>>>>
>>>> Says:
>>>>
>>>> Add a pinch of Salt to the
>>>> coffee in the basket of your coffeemaker. This will improve the
>>>> coffee's flavor by helping to remove some of the acid taste."
>>>
>>> That's because the Army uses extremely cheap (like the cheapest)
>>> coffee
>>
>> Which fercocktah army you talkin', french, italian, which?
>>
>> Fact is the US military (all branches) uses the very best coffee, and
>> yes, it is the least expensive, because no other single entity on the
>> planet buys in such great volume, not even close. The US military
>> gets first pick before any coffee becomes available to the general
>> civilian public, and that goes the same for each and every
>> ingredient they serve in mess halls. In fact not only is all their
>> beef steak USDA Prime,
>> it's the very best of the USDA Prime, the finest restaurants can't
>> get such fine beef... again the US military gets first pick. Fact
>>
>> Sheldon
>
>
> OK, now I gotta throw out the B.S. card.
>
> Maybe the Generals got the steak you discribe, but the rank and file
> sure as hell didn't. In fact, the only steak I ever got in the mess
> hall was salsbury.
>
Sheldon forgets, my dad is a retired full bird Colonel from the USMC. I
wasn't in the service but Dad talks about it. Of course, Sheldon also
thinks there were no Marines on the Naval destroyers in WWII when I know for
a fact my dad was deployed on one in the South Pacific. He also thinks they
had tons of fresh beef on said Naval ships, as if they were cruise ships out
to sea for a week rather than for months at a time.

> And don't even get me started on the toilet paper. Sand paper more
> like it.
>
LOL!

> I will say one thing for em, they never ever once failed to make my
> eggs just the way I liked em.

I guess it depends on where you were and when you served. My dad grew to
like powdered eggs and c-rats but when that's all you have available... well


Jill

In article >,
"jmcquown" > wrote:

> vega wrote:


> > OK, now I gotta throw out the B.S. card.
> >
> > Maybe the Generals got the steak you discribe, but the rank and file
> > sure as hell didn't. In fact, the only steak I ever got in the mess
> > hall was salsbury.
> >
> Sheldon forgets, my dad is a retired full bird Colonel from the USMC. I
> wasn't in the service but Dad talks about it.


A bird colonel is a very high rank. If their food wasn't always the
best, imagine what the lower ranking soldiers got.


My wife worked for an Army food testing lab for seven years. The
military tried its very best, and food is a high priority, but the
government has no choice but to buy from the low bidder.

Dan Abel wrote:
> In article >,
> "jmcquown" > wrote:
>
>> vega wrote:
>
>
>>> OK, now I gotta throw out the B.S. card.
>>>
>>> Maybe the Generals got the steak you discribe, but the rank and file
>>> sure as hell didn't. In fact, the only steak I ever got in the mess
>>> hall was salsbury.
>>>
>> Sheldon forgets, my dad is a retired full bird Colonel from the
>> USMC. I wasn't in the service but Dad talks about it.
>
>
> A bird colonel is a very high rank. If their food wasn't always the
> best, imagine what the lower ranking soldiers got.
>
Except he wasn't a Colonel *during* WWII... he was only 17
>
> My wife worked for an Army food testing lab for seven years. The
> military tried its very best, and food is a high priority, but the
> government has no choice but to buy from the low bidder.

Exactly. I'm sure after Dad he reenlisted and went through OTS the food in
the officers mess was somewhat better as long as he was *stateside*. But
not when he was serving in Korea or Viet Nam. I can attest to having some
pretty good meals at the O'Club on Parris Island shortly before he retired.

Jill

In article >,
"jmcquown" > wrote:

> Dan Abel wrote:


> > A bird colonel is a very high rank. If their food wasn't always the
> > best, imagine what the lower ranking soldiers got.
> >
> Except he wasn't a Colonel *during* WWII... he was only 17


Who's talking about WWII? I thought this was about Sheldon? I think
WWI is more like it!

Sheldon wrote:
>
> Fact is the US military (all branches) uses the very best coffee, and
> yes, it is the least expensive, because no other single entity on the
> planet buys in such great volume, not even close. The US military gets
> first pick before any coffee becomes available to the general civilian
> public, and that goes the same for each and every ingredient they serve
> in mess halls. In fact not only is all their beef steak USDA Prime,
> it's the very best of the USDA Prime, the finest restaurants can't get
> such fine beef... again the US military gets first pick. [snip]

And if any of youse believe this, I got some beachfront property in
Louisiana to sell you.... -aem

Dan wrote:

>> Except he wasn't a Colonel *during* WWII... he was only 17
>
>
> Who's talking about WWII? I thought this was about Sheldon? I think
> WWI is more like it!

Sheldon? A *COLONEL*? HAHAHAHAHAHAHA! No, Sheldon was merely a slack-jawed
mess cook; pot-stirring was pretty much the upper limit of his abilities and
responsibilities.

Moreover, Sheldon was born right at the end of WWII. He served during the
Vietnam conflict, but never actually went to Vietnam; he spent his overseas
duty in Europe. That's why he spews so much hatred toward Europe, especially
Italy. He couldn't get a discount from the Italian prostitutes, even with
the argument that his penis was only a quarter the size of a normal one.

Bob

Dan Abel wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Dan Abel wrote:
>
>
>>> A bird colonel is a very high rank. If their food wasn't always the
>>> best, imagine what the lower ranking soldiers got.
>>>
>> Except he wasn't a Colonel *during* WWII... he was only 17
>
>
> Who's talking about WWII? I thought this was about Sheldon? I think
> WWI is more like it!

> Sheldon forgets, my dad is a retired full bird Colonel from the USMC. I
> wasn't in the service but Dad talks about it.

Jill

Bob wrote:
>
> Moreover, Sheldon was born right at the end of WWII. He served during the
> Vietnam conflict, but never actually went to Vietnam; he spent his overseas
> duty in Europe.

Sheesh, you know more about my bio than I do. I was born prior to
WWII. I served well before Nam and was finished with my service right
after the Bay Of Pigs blockade and invasion, which I happened to be a
major part of both. I was honorably discharged well before Nam ever
began. My younger brother served in the navy during the Nam era, not
me. I served a small part of my time in Europe, but enough to learn
that European's personal hygiene habits are on par with those in North
Africa (filthy *******s), where (unfortunately) I happened to serve
about half of my time, the other half in the Caribbean (fortunately),
where people are exceptionally clean... what the hey, they rarely wore
clothes, bathed in the sea about 3-4 times every day... only thing took
some getting used to is how they were so slippery as their skin
literally glistened from coconut oil... but I got very used to them
*extremely* well endowed coal black women regardless they were
slippery... I paid for a lot of goat belly soup. <G>

Again, anyone telling you the food served in US military mess halls was
bad is a ****ing liar.

Btw, during the period I served all officers paid for their own chow,
and officers are notoriously cheap... their food came from the same
stores as the enlisted men ate from but they chose the least expensive
items. The officers also made up their menu in advance for an entire
month, their choices cost about 1/2 that of the enlisted men's but
still they ate well... in fact each month an officer was assigned to
eat with the enlisted men for every meal (a navy tradition), they would
fight amongst themselves for the opportunity. Aboard ship the officers
had their own galley, where their food was prepared (and served) by
"Pineapples" (Filipino stewards), who for all intents and purposes were
slave labor (a whole nother story). I ain't gonna try to convince
yoose ignorant putzes... but I will say to Jill, any jarhead ate aboard
ship never ate so well in his life, not before and not after... if he
said the chow sucked your old man died a ****ING LIAR... and based on
your comments I don't believe a word you say about him being any kind
of Colonel... if he said the food sucked then he spent his entire
military time a buck private in a Leavenworth brig... and if you're
lying just to be the big **** on rfc campus you're doing him a horrible
disservice. I served honorably and am proud of my service, I ain't
gonna take any crap from of yoose UNFIT to serve draft dodger shits
without smacking yoose back, and hard. You bunch of ****ing LOSER
COWARDS, I masturbate in your mouths, especially yours, Jill... SWALLOW
you filthy dirty LYING *UNAMERICAN* dumb ****.

http://www.epilipinas.com/IamFil-Am.htm

Sheldon

In article >,
"Bob" > wrote:

> Dan wrote:
>
> >> Except he wasn't a Colonel *during* WWII... he was only 17
> >
> >
> > Who's talking about WWII? I thought this was about Sheldon? I think
> > WWI is more like it!
>
> Sheldon? A *COLONEL*? HAHAHAHAHAHAHA! No, Sheldon was merely a slack-jawed
> mess cook; pot-stirring was pretty much the upper limit of his abilities and
> responsibilities.


There's some serious errors in the attributions here. Jill's *father*
was a colonel, not Sheldon. Sheldon has stated that he was a cook in
the Navy.

Sheldon wrote:

> I masturbate in your mouths

Someone's been buying Viagra again, I see...

Bob

>Sheldon

(SNIP)

You have alot of balls calling anyone a ****in lier.

Can no one have a different point of view?

Some mees halls suck. I arrived in Germany on Christmas eve. As we
were pulling in an meat wagon was pulling out. 4th guy who killed
himself in 6 months.

Commander was releaved. They brought in a full bird to replace him.
!st thing he did was export the mess staff and bring in new people.
Chow got way better. He did other things of course to improve moral.
But the thing he realized is that an army fights on it's belly.

State side the officers ate at an Officers mess. Served at the table,
and only the best food.

Over seas they ate in a private section and they were fed the same
thing we were.

Lunch might be chilli. Dinner would be the Spagetti with meat sauce.
The same meat sauce left over from the chill. Next day's lunch was
sloppy joes. You guessed it, the same meat sauce.

You are entitled to your POV. But I wouldn't be throwing the "****ing
lier" card around if I were you. All that does is **** people off and
give people the impresson (deserved) that you are a narrow minded
prick.

vega wrote:
>> Sheldon
>
> (SNIP)
>
> You are entitled to your POV. But I wouldn't be throwing the "****ing
> lier" card around if I were you. All that does is **** people off and
> give people the impresson (deserved) that you are a narrow minded
> prick.

vega, you haven't been around long enough to realize this is Sheldon's modus
operendi. Challenging his assertions will only net you a personal vitriolic
response.

Jill

On Wed, 14 Sep 2005 09:33:15 -0500, "jmcquown"
> wrote:

>vega wrote:
>>> Sheldon
>>
>> (SNIP)
>>
>> You are entitled to your POV. But I wouldn't be throwing the "****ing
>> lier" card around if I were you. All that does is **** people off and
>> give people the impresson (deserved) that you are a narrow minded
>> prick.
>
>vega, you haven't been around long enough to realize this is Sheldon's modus
>operendi. Challenging his assertions will only net you a personal vitriolic
>response.
>
>Jill
>
Jill,

Thanks for the warning. While I have not been around here very long, I
have been in the newsgroups for well over 10 years and know the type
well.

He is sure to be one of the following:

A young lonely boy with no friends or adult supervision pertending to
be an adult who gets his kicks ****ing off people who unlike the kids
in school can not get their hands on him to kick his ass.

An older lonely man with no friends who gets his kicks ****ing off
people who unlike in the real world can not get their hands on him to
kick his ass.

A sociopath who believes his bull shit to the degree that to him it is
reality, also with no friends who gets his kicks ****ing off people
who do not believe his bull shit who unlike in the real world can not
get their hands on him to kick his ass.

Any way you look at it, it is pathedic.

He prob. also burns water, is adept at food poisoning children and old
people, and often catched the clap from wet dreams.

Of course I would never ever type out any of the above and post it
here as I would not want to sink to his level


:b

vega wrote:
> On Wed, 14 Sep 2005 09:33:15 -0500, "jmcquown"
> > wrote:
>
>> vega wrote:
>>>> Sheldon
>>>
>>> (SNIP)
>>>
>>> You are entitled to your POV. But I wouldn't be throwing the
>>> "****ing lier" card around if I were you.
>>
>> vega, you haven't been around long enough to realize this is
>> Sheldon's modus operendi. Challenging his assertions will only net
>> you a personal vitriolic response.
>>
>> Jill
>>
> Thanks for the warning. While I have not been around here very long, I
> have been in the newsgroups for well over 10 years and know the type
> well.
>
(snippage)
> He prob. also burns water, is adept at food poisoning children and old
> people, and often catched the clap from wet dreams.
>
I won't comment on the wet dreams thing, but he has quite a lovely vegetable
garden! And while I haven't tasted his food I've seen some photos of lovely
lasagna, etc. he's prepared.

> Of course I would never ever type out any of the above and post it
> here as I would not want to sink to his level
>
LOL The thing about Sheldon is, either killfile him, ignore his posts, or
enjoy what insightful commentary and information he *is* able to offer. It
happens

Jill

SNIP

>>
>LOL The thing about Sheldon is, either killfile him, ignore his posts, or
>enjoy what insightful commentary and information he *is* able to offer. It
>happens
>
>Jill
>

Oh I'm not gonna killfile him. He's way too funny for that.

I'm sure he has some wonderful insight. Hell, I have learned alot from
ppl that I thought were full of beans. Sometimes I learned how NOT to
be an ass. But truth be told, I really do look for the good in ppl.

In article >,
vega > wrote:

> On Wed, 14 Sep 2005 09:33:15 -0500, "jmcquown"
> > wrote:
>
> >vega wrote:
> >>> Sheldon
> >>
> >> (SNIP)
> >>
> >> You are entitled to your POV. But I wouldn't be throwing the "****ing
> >> lier" card around if I were you. All that does is **** people off and
> >> give people the impresson (deserved) that you are a narrow minded
> >> prick.
> >
> >vega, you haven't been around long enough to realize this is Sheldon's modus
> >operendi. Challenging his assertions will only net you a personal vitriolic
> >response.
> >
> >Jill
> >
> Jill,
>
> Thanks for the warning. While I have not been around here very long, I
> have been in the newsgroups for well over 10 years and know the type
> well.
>
> He is sure to be one of the following:
>
> A young lonely boy with no friends or adult supervision pertending to
> be an adult who gets his kicks ****ing off people who unlike the kids
> in school can not get their hands on him to kick his ass.
>
> An older lonely man with no friends who gets his kicks ****ing off
> people who unlike in the real world can not get their hands on him to
> kick his ass.
>
> A sociopath who believes his bull shit to the degree that to him it is
> reality, also with no friends who gets his kicks ****ing off people
> who do not believe his bull shit who unlike in the real world can not
> get their hands on him to kick his ass.
>
> Any way you look at it, it is pathedic.
>
> He prob. also burns water, is adept at food poisoning children and old
> people, and often catched the clap from wet dreams.
>
> Of course I would never ever type out any of the above and post it
> here as I would not want to sink to his level
>
>
> :b

<snork>
Funny. ;-)

He's actually pretty cool by private e-mails...
Keep this up. He enjoys a good challenge!

Of all the trolls I've met, he's been the most fun to play with.

And I've noted that, on this list, when it comes to downright troll
bashing, most of the list ends up defending him!

He may be a troll, but he's OUR troll! <lol>

And he's good for a laugh which to me anyhoo gives him good value!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

SNIP!

>
><snork>
>Funny. ;-)
>
>He's actually pretty cool by private e-mails...
>Keep this up. He enjoys a good challenge!
>
>Of all the trolls I've met, he's been the most fun to play with.
>
>And I've noted that, on this list, when it comes to downright troll
>bashing, most of the list ends up defending him!
>
>He may be a troll, but he's OUR troll! <lol>
>
>And he's good for a laugh which to me anyhoo gives him good value!
>
>Cheers!

Oh I really am having fun !

Glad you enjoied my lil poke

SNIP

>And if nothing else, he became the first of very few permanent residents in
>my killfile.

Awww Wayne, You just ruined the image I was developing of you as a fun
lonin kinda guy !