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

 DD> I have ordered one each of hot and sweet Pride of Szeged
 DD> from farawayfoods.com.

 JW> Not that far away. Pride of Szeged is made by Spice Co of New
 JW> Jersey. But to give them credit the founders are Hungarian Americans
 JW> and they do import their paprika from Hungary. It's not as
 JW> mystically wonderful as the Bencivenga family's legendary cloth bags
 JW> but it's pretty good and it's my go to supermarket brand. I
 JW> currently have their Exquisite Delicate and their chicken rub, which
 JW> I use in all sorts of dishes not just chicken, including tonight's
 JW> cream of squash soup. My third can is El Avion smoked hot Spanish
 JW> pimenton.

 JW> I just noticed something: on my Szeged can, squeezed in between the
 JW> words "Hungarian" and "Paprika" (in large bold print) is some small
 JW> highly stylized cursive. I got out my magnifying glass and the
 JW> little squiggle says "style"! So it may not in fact be pure
 JW> Hungarian paprika after all but it still beats McCormick's, Club
 JW> House and Venetian Gold.
 
Mine hasn't arrived yet. Just ordered Saturday - but, we may be talking about 
different products. The picture on the web page says "Hungarian Hot Paprika" 
and the product description blurb says "Product of Hungary" -- web address 
http://www.farawayfoods.com/paprika.html

 JW> Is your "hot" Szeged "Eros" strong? That is the hottest. The five
 JW> heat levels are: Delicate, Exquisite, Pungent, Noble and Eros, That
 JW> last one is brown, not red in colour.

I was offered sweet or hot. Period. No gradations of heat.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gulyasleves (June Meyer's Authentic Hungarian Goulash)
 Categories: Beef, Vegetables, Herbs, Potatoes
      Yield: 6 Servings
 
      2 lb (1 kg) beef chuck
      1 ts Salt
      2 lg Onions; white or yellow
      2 tb (60 g) lard
      2 tb Hungarian paprika
      2    Turkish bay leaves
      1 l  (33 fl oz) water
      4 lg Peeled, diced potatoes
    1/4 ts Black pepper

MMMMM-------------------------DUMPLINGS------------------------------
      1 lg Egg
      6 tb Flour
    1/8 ts Salt
 
  MAKE THE GOULASH: Cut beef into 1" (2.54 cm) squares, add
  1/2 tsp. salt. Chop onions and brown in shortening, add
  beef and paprika. Let beef simmer in its own juice along
  with salt and paprika for 1 hr. on low heat. Add water,
  diced potatoes and remaining salt. Cover and simmer until
  potatoes are done and meat is tender.
  
  PREPARE EGG DUMPLING BATTER: Add flour to unbeaten egg and
  salt. Mix well. Let stand for 1/2 hour to allow flour to
  mellow. Drop by teaspoonful into Goulash. Cover and simmer
  5 minutes after dumplings rise to surface.
  
  Serve hot with dollops of sour cream.
  
  Serves 6
  
  Slow cooking is the secret and you can never use too much
  paprika. I like to use 3 tablespoons. Hope you enjoy this
  dish, I have been raised on it. Regards, June Meyer.
  
  Recipe from: http://www.junemeyer.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I don't like composers who think. It gets in the way of their plagiarism.
--- MultiMail/Win32