-=> JIM WELLER wrote to DAVE DRUM <=-
 DD> "Style" notation on the front of the can. Makes me wonder where
 DD> the chilies are sourced.

 JW> I suspect if they were 100% Hungarian the company would proudly say
 JW> so on the label.

 DD> Small sample tastes reveal a decent product.

 JW> It's the best I can get without resorting to costly mail order now
 JW> that my Hungarian connection is no more.

Sometime in future do a side-by-side with my Spanish paprikas. Probably after
the new year turns.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli, Smoked Paprika & Maple Pork Chops
 Categories: Pork, Chilies, Citrus
      Yield: 2 Servings
 
      4    Pork loin chops
  1 1/2 ts (heaped) smoked paprika
    1/2 ts Chile flakes or powder
      3 tb Maple syrup.
           Squeeze of lemon juice
           Salt & pepper
           Veg to serve with
 
  Pre heat the oven to 160øC/325øF
  
  Mix the maple syrup, paprika and chile together then add
  salt, pepper and lemon juice to taste,
  
  Score the fat on the pork to stop it curling when you cook
  it.
  
  Add pork and leave to marinade for a few hours (if you
  haven't got time just leave it for a few minutes)
  
  Heat a little bit of olive oil in a pan and fry the pork
  for a couple of minutes on each side, then hold the pork
  with a pair of tongs and press the fat into the pan, this
  helps it get nice and crispy.
  
  Place the pork on a tray, cover with the remaining
  marinade and roast in the oven for 15/20 minutes
  
  Serve with veg of your choice!
  
  Serves two
  
  From: http://blog.chilliupnorth.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Tip: use real ingredients... Butter, Sugar, Salt.
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