-=> mark lewis wrote to Dave Drum <=-

 DD>>> There are six unopened cans in my cupboard - both Hungarian and
 DD>>> Spanish varieties - I think one is a duplicate, though.

 MP>> What is the difference between the two?

 ml>> soil and water are the first two things that come to mind... those
 ml>> definitely affect how fruits and vegetables taste...

 DD> As I told him - it's a lot like growing wine grapes - climate and
 DD> stress (drought, etc.) also affect taste. I'm just glad that chilies
 DD> (of which paprika is one) escaped Peru after haveing been brought here
 DD> (with tomatoes) on the chariots of the gods.   Bv)=

 ml> i made a hungarian dish of meat, onions and paprika one time... it
 ml> wasn't goulash, for sure... i can't remember what it was called but
 ml> basically you slow-cook it and the onions break down so much that you
 ml> can't tell they're in there... the meat falls apart and there's a huge
 ml> amount of paprika in it... i'm thinking like 1/4 cup or more for maybe
 ml> a pound or so of meat... i'm thinking it was two large onions, as
 ml> well... [time passes] i think it was porkolt or more properly
 ml> pörkölt...

I used to think that porkolt had to be pork. Not so, says June Meyer - my go to
for Hungarian stuff. "P÷rk÷lt is a meat stew which originates from Hungary, but
is eaten throughout Central Europe and the Balkans. P÷rk÷lt is a Hungarian stew
with boneless meat, paprika, and some vegetables. It should not be confused
with Goulash, a stew with more gravy or a soup, or Paprikßs."

 DD> If you do this with lamb/mutton it's Shepherd's Pie. Paprika is one of
 DD> the "seasonings of choice" I sprinkle over the top before popping into
 DD> the oven --- mostly for colour - bur a bit for the zing.

 ml> yeah, we do that for color, too... never had any with "zing" even
 ml> though we've had several variaties... will add chili powder for a bit
 ml> of zing if we want or possibility cayenne but not very often... plus we
 ml> call all of those types of dishes shepard's pie... my great uncle was a
 ml> shepard in tennessee and it was all shepards pie no matter if beef
 ml> chunks, hamburger, sheep, goat or pork... he's been gone from this

Shepherd's Pie has come (in common usage) to be as you say. But, the pedant in
me insists that only those dishes made with ovine flesh qualify. Boof or pork
are, correctly, cottage pie. But, WTH, no one is grading this.   Bv)=

 ml> world since some time in the '80s and was in his 90s the last time i
 ml> saw him in the '70s... i still remember the huge iron stove in the
 ml> kitchen that we had to load with wood... this wasn't no goofy little
 ml> wood stove you find in someone's living room, either... this was the
 ml> actual stove and oven for the house... it had two ovens and the one
 ml> firebox... it was at least as big on top as today's six burner
 ml> stoves... maybe even larger... he kept a large cast iron skillet on it

I have cooked in such. Black with nickle trim. And made the kitchen the best
place to stay warm in the winter. Such stoves were the proximate cause for many
rural homes having a "summer kitchen" a few steps from the "real" kitchen.

 ml> that was always loaded with bacon grease... wnt some bacon? drop it in
 ml> the pan for a few minutes after the firebox got the whole thing all hot
 ml> and ready to use... it was almost like deep fried bacon... need some

It was deep-fried bacon. Oe of my favourite cafes - Jungle Jim's - drops bacon
into the deep frier if a customer (me) orders it "crispy". Others do the same,
I suspect.

 ml> grease for some bread or to oil up a cake pan, dip it from that
 ml> skillet... got a bike with a squeaky wheel, get some of that bacon
 ml> grease off the stove and dribble it in there... ya got a cut? get the
 ml> kerosene... castrating sheeps, boars or cows? put some kerosene in that
 ml> cut sack but don't get any on those 'nads in the bowl... they're for
 ml> eating in a little bit after they're breaded and fried in that skillet
 ml> ;)

I didn't get in on the neutering operations - although I often enjoyed the
"fruits" afterward.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Porkolt (Hungarian Stew) Made With Pork
 Categories: Pork, Vegetables, Pasta, Chilies, Dairy
      Yield: 14 servings

      5 sl Thick-cut bacon; diced
      2 lh Onions; diced
    1/4 c  Hungarian paprika
  1 1/2 ts Garlic powder
    1/4 ts Ground black pepper
      5 ln Boneless pork; trimmed
      1 lg Yellow bell pepper; seeded,
           - diced
     28 oz Can diced tomatoes; w/liquid
    2/3 c  Beef broth
      2 c  Dairy sour cream
     12 oz (2 pkg) wide egg noodles *

  *  We prefer to serve it with noodles, but galuska
  (Hungarian dumplings) or rice are good, too.

  Place the bacon in a large, deep skillet, and cook over
  medium-high heat until evenly browned, about 10 minutes.
  Drain, and reserve the drippings. Add the onions to the
  bacon and cook together until the onion is translucent.
  Remove skillet from heat and stir the paprika, garlic
  powder, and pepper into the bacon mixture. Transfer the
  mixture into a large stockpot.

  Heat a small amount of the reserved bacon drippings in the
  skillet again over medium-high heat. Cook the pork chops
  in batches in the hot drippings until evenly browned on
  both sides. Use additional bacon drippings for each batch
  as needed. Remove the pork chops to a cutting board and
  blot excess fat off the surface of the chops with a paper
  towel; cut into bite-sized cubes and stir into the bacon
  mixture.

  Heat a small amount of the bacon drippings in the skillet;
  cook and stir the bell pepper in the hot drippings until
  softened and fragrant; drain on a plate lined with paper
  towels. Stir the cooked pepper into the bacon mixture.

  Pour the tomatoes with liquid and beef broth into a
  stockpot and place the pot over medium-high heat. Bring to
  a simmer and reduce heat to medium-low. Cook until the
  stew begins to thicken, stirring occasionally, about 90
  minutes. Stir the sour cream into the stew just before
  serving.

  Bring a pot with lightly-salted water and bring to a
  rolling boil; add the egg noodles to the water and return
  to a boil. Cook uncovered, stirring occasionally, until
  the pasta has cooked through, but is still firm to the
  bite, about 5 minutes. Drain well in a colander set in the
  sink. Ladle the stew over the drained noodles to serve.

  FROM: Debra Finck (Soups and Stews)

  RECIPE FROM: http://allrecipes.com

  Uncle Dirty Dave's Kitchen

MMMMM

... Drink Canada Dry!  Maybe you can't, but it's fun trying!

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