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Pat-B
Chicken Paprikash...
"When I get up from reading all my favorites here, I'm going to make crockpot chicken paprikash. It's a new recipe for me -- something I spotted in one of those free magazines they give you at the grocery store so you'll buy all the ingredients. I'd never stocked my spice rack with cayanne pepper -- but I needed 1/8 tsp for this recipe."
Bad recipe! What you need for this dish is not cayenne but Hungarian Paprika! (The hot variety, not the sweet.)
As for your question re bay leaves in recent stock - well, I have a new, larger stock pot. It takes more water. I haven't yet got the proper measure of how much more spices etc. I need to add with the new volume. I never measure anything, just go by what I think is 'right'. What I think is right is sometimes 'wrong' 
. So I'm still learning and experimenting.
.
posted by
Pannonian
on August 11, 2012 at 3:05 PM
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I can remember spoiling a huge pot of spaghetti sauce by using too much of that stuff. I'm much more careful in the measuring now. The right amount does wonders for the taste!
posted by
adnohr
on September 19, 2009 at 7:34 AM
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Pat
I think I'll add this to my recipe collection...
posted by
Nautikos
on September 18, 2009 at 8:52 AM
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I love spicy food!
At one time I used to use mustard oil for frying fish; that was the next best thing to tear gas. The taste of the fish though was fantastic. If you put natural yoghurt on peppery food it helps.
posted by
elinjo
on September 17, 2009 at 12:46 PM
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Hot stuff, indeed. Use with care.
posted by
Greenfields
on September 17, 2009 at 10:33 AM
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I put that much of it in everything I cook, LOL. Where I run into trouble is not in the eating of the food but in inhaling the steam when I sprinkle it in something already hot. I don't do it on purpose, I just forget to be careful and it just about strangles me. I think that my bronchioles swell on contact or something. The same thing happens to me when I chop fresh jalopeno peppers. I have to do that without breathing or else.
posted by
TAPS.
on September 17, 2009 at 8:05 AM
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