-=> Quoting Dave Drum to Michael Loo <=-

DD> I usually source my paprika from HotPaella.com as it tends to be
DD> a bit zippier than the hot Hungarian stuff I have tried.

 ML> I like the hot Hungarian for its aroma and sweetness;
 ML> how does the Spanish (I presume) stuff compare

 DD> "This gourmet quality paprika is far superior to the bland Hungarian
 DD> or Domestic varieties available at your local supermarket.

Overall Hungarian paprika and Spanish pimenton are very similar.
Domestic paprika is bland and has no soul.

For Spanish I can highly recommend El Avion brand hot smoked
pimenton.

Hungarian paprika comes in five levels of heat. The #1 mild sweet
has no discernible heat but the most marvelous aroma and taste.
Domestic paprika is a 2. The hottest #5 is comparable to hot
Spanish pimenton.

My best Hungarian paprika has a back story that revolves around
Roslind's friend Liliannna. Lily's mom and aunt were Slovenian
immigrants who arrived in Edmonton when they were young and pretty.
The mom met and married an Italian; the aunt a Hungarian.  That
uncle became quite prosperous (among other things he owned a
successful restaurant) and was able to go home fairly frequently
(after the fall of the communist regime in 1989) whereas Lilli's
parents just got by. The uncle always brought back really fine
paprika (and also Tokay wine) as presents and Lilli always split
her paprika gifts with Roslind. It came in cloth bags and his suit
case would smell of paprika for weeks after a trip. Sadly the old
guy passed away a couple of years ago so the cloth bags of spice are
no more.  

Two other things I learned from that family:

Slovenia has good quality paprika too but it isn't famous globally
and seldom exported.  

Slovenian style pizza is delicious (thick crust, spicy ground beef
topping with lots of diced onion and generous tomato sauce).
 
Add some sliced mushrooms and lots of paprika to this and you're
close.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep Dish Hamburger Pizza
 Categories: Pizza, Beef, Groundmeat
      Yield: 16 Servings
 
      2 lb Lean Ground Beef; Browned
           And Drained
      1 qt Tomato Sauce
  2 2/3 tb Dried Oregano
  1 2/3 tb Salt
    1/2 ts Garlic Powder
    1/2 ts Pepper
      1 c  Parmesan Cheese
      4 md Onion; Chopped
      2 sm Green Pepper ;Chopped
      2 lb Mozzarella Cheese;
           Shredded
           PIZZA DOUGH:
  2 2/3 tb Active Dry Yeast
      1 qt Warm Water
  1 1/3 tb Sugar
  1 1/3 tb Salt
    1/2 c  Vegetable Oil
  2 1/2 qt All-Purpose Flour
 
  Cook and stir hamburger until light brown; drain.  Prepare Pizza
  Dough.

  Pizza Dough: Dissolve yeast in warm water. Stir in remaining
  ingredients; beat vigorously 20 strokes. Let rest about 5 minutes.

  Mix tomato sauce, oregano, salt, garlic, and pepper. Pat
  dough onto lightly greased cookie sheet with floured fingers.
  Spread sauce over dough. Sprinkle with Parmesan cheese, hamburger,
  onion, green pepper and mozzarella cheese.  Cook in 425 F oven
  until cheese is lightly brown, about 20 to 25 minutes.

  Recipe By: Betty Crocker
 
MMMMM

YK Jim


... Every pizza is a personal pan pizza if you try hard enough.

___ Blue Wave/QWK v2.20