I
Isaac Wingfield
Guest
I've seen several recipes for some-kind-of-meat paprikash. I've cooked
several of them, even. Every one of them calls for "sweet" paprika.
Now, I have a can of that, but I also have a can of "hot" paprika, so I
know that both kinds exist. I have never seen a single recipe that calls
for even a partial amount of hot paprika, however.
So the question is, what would be *authentic* for seasoning a paprikash?
Is the emphasis on sweet only some kind of "tweak" for the wimpy
sensibilities of modern Americans?
Pulled some pork paprikash out of the freezer tonight. Dumped it on a
batch of home-made from scratch spaetzle. Yum! Better than noodles by a
country mile. (I put some of that hot paprika on mine; double yum.)
Isaac
several of them, even. Every one of them calls for "sweet" paprika.
Now, I have a can of that, but I also have a can of "hot" paprika, so I
know that both kinds exist. I have never seen a single recipe that calls
for even a partial amount of hot paprika, however.
So the question is, what would be *authentic* for seasoning a paprikash?
Is the emphasis on sweet only some kind of "tweak" for the wimpy
sensibilities of modern Americans?
Pulled some pork paprikash out of the freezer tonight. Dumped it on a
batch of home-made from scratch spaetzle. Yum! Better than noodles by a
country mile. (I put some of that hot paprika on mine; double yum.)
Isaac