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

 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"!

 DD> talking about different products. The picture on the web page says
 DD> "Hungarian Hot Paprika"  and the product description blurb says
 DD> "Product of Hungary" -- web address

 JW> By the time you read this here you will have received the photo of
 JW> my can. Yep. Your label is different than mine. So yours may be 100%
 JW> pure Hungarian peppers and mine may not be (although the quality is
 JW> still good in any event.)

I'll let you know. They should be here RSN. 

 JW> BTW I looked around for your two favourite Spanish brands and, as is
 JW> so often the case, they are not available here.

Next time you come to a picnic I'll bring some that youcantake home with you. 
Sort of like I did the Chilli Man Chilli Spice at the Canadian Caper picnic.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef w/Caper Sauce
 Categories: Beef, Vegetables
      Yield: 12 servings
 
      4 lb Eye Of round roast
    1/2 c  Oil
    1/2 c  Tomato paste
    1/4 c  Soy sauce
    1/4 c  Red wine vinegar
      2 tb Crushed rosemary
      2 ts Salt
           Pepper

MMMMM--------------------GARNISHES-------------------------
           Caper sauce
           Paprika
           Tomato roses
           Green Onions
           Parsley
           Rye Bread
 
  Place roast in utility dish. Combine oil, tomato paste,
  soy sauce, vinegar, rosemary, salt and pepper; pour over
  roast, cover and marinate in the refrigerator for 2 hours
  or overnight. Remove roast from marinade; wipe with
  absorbent paper.

  Place roast, fat side up, on rack in open roasting pan.
  Roast in moderate oven (350oF/175oC) 18 to 20 minutes per
  pound for medium-rare.

  Chill roast and slice. Arrange slices of cold roast beef
  in an overlapping pattern on a serving platter; spoon
  caper sauce down center. Sprinkle with paprika and garnish
  with tomato roses, green onions and parsley.

  Serve with rye bread.

  NOTE: To serve as appetizer, cut cooked roast beef into
  cubes and serve on small wooden picks inserted in cabbage
  head or fruit. Dip beef cubes in Caper Sauce.
 
  RECIPE FROM: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... And so the gods said, 'E=«mvý+2P/r' and there was popcorn!
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