-=> JIM WELLER wrote to DAVE DRUM <=-

 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.

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

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

As I can the Chiquilin brand and de La Vera (with both of which I have been 
*very* satisfied).

 JW> Hungarian paprika comes in five levels of heat. The #1 mild sweet
 JW> has no discernible heat but the most marvelous aroma and taste.
 JW> Domestic paprika is a 2. The hottest #5 is comparable to hot
 JW> Spanish pimenton.
 
Thanks for the information. I have ordered one each of hot and sweet Pride of 
Szeged from farawayfoods.com. I'll try small batches of Firehouse Chilli Spice 
Mix with each. If one is superior to the Spanish stuff I have been getting - 
I'm not married to them, I'll switch.

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

 JW> Two other things I learned from that family:

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

I can't find a source using either Bing or Google -- that's lost, bud.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paprikás Csirke (Chicken Paprikash)
 Categories: Poultry, Vegetables, Herbs, Dairy
      Yield: 5 servings
 
    1/4 c  Lard or canola oil
      4 lb Chicken; in 8 pieces
           Salt & fresh ground pepper
      1 lg Yellow onion; minced
      3 tb Hungarian sweet paprika; +
           - more for garnish
      2 c  Chicken stock
      2    Plum tomatoes; cored, seeded
           - in 1" pieces
      1    Italian frying pepper;
           - stemmed, seeded, in 1"
           - pieces
    1/2 c  Sour cream; for serving
 
  Melt lard in a 6 qt. saucepan over medium-high heat.
  Season chicken with salt and pepper. Working in batches,
  cook, flipping once, until browned, 8-10 minutes. Transfer
  chicken to a plate; set aside. Add onion to pan; cook,
  stirring occasionally, until soft, about 8 minutes. Add
  paprika; cook, stirring, for 2 minutes. Return chicken and
  its juices to the pan. Add stock, tomatoes, and Italian
  frying pepper; bring to a boil. Reduce heat to medium-low
  and simmer, partially covered, until chicken is fully
  cooked, about 30 minutes. Transfer chicken and sauce to a
  serving platter; spoon sour cream over top and garnish
  with more paprika.
  
  Serves 4-6
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 02 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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