ME and Ophelia

Friday, April 16, 2004

Chicken Paprikash, Hungarian Goulash and Spaetzle -
Infrastructure Session at BloggerCon

Andrew Grumet's recipe for Chicken Paprikash, sounds like a sort of goulash, using chicken instead of beef shin. In my view, authentic Hungarian paprika (King Red) is key to a great goulash.

According to an experienced Hungarian chef, born and bred in Hungary, there are certain unchangeable rules for making goulash, (1) no flour, (2) no tomatoes. Real Hungarian Goulash, gets its savour and colour from paprika - Hungarian Pepper from Szeged in Southern Hungary - in generous amounts, and is thickened only by the potatoes cooked with the meat. Note this other recipe for spaetzle.

Andrew Grumet works at MIT and is leading the Infrastructure Session at BloggerCon. Here's the registrant list. Everyone with an asterisk (*) next to their name has RSVP'd for the Dutch treat BloggerCon dinner being held 7pm tonight at Durgin Park in Boston, USA.

# posted by Ingrid J. Jones @ 4/16/2004
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