Re: [CH] Kure Na Paprice (Chicken Paprika)
The NorthEast ChileMan (thenortheastchileman@attbi.com)
Tue, 29 Oct 2002 23:44:27 -0500
Marianne,
Can I assume from the below clips that your heritage is Hungarian? If so I
have a seed swapping friend in Hungary that I'm trying to decipher his
description of peppers ( & I'm sure some of then are "Hot" Paprika?). Here's
his list:
Boldogi red spice / heirloom /
Botond hot lightgreen chili
Budai chili 25-30 gramm chili
Hatvani eros /hot/
Macskapiros/catred/ hot chili 10-15 gramm
Macskasarga/catyellow/ hot chili 10-15 gramm
Can you help, TIA!!,
Paul
----- Original Message -----
From: "Marianne Meisels" <marandy@netvision.net.il>
To: "green" <green56@PioneerPlanet.infi.net>; <chile-heads@globalgarden.com>
Sent: Tuesday, 29 October, 2002 4:57 PM
Subject: RE: [CH] Kure Na Paprice (Chicken Paprika)
> I know that, it's just that I'm a tad sensitive when it comes to my
ethnicity. Actually, the
> Czech recipe isn't too bad for a country whose main, if not only, spice is
caraway seeds!
>
> The quotes I put around foreign were meant to point out that it wasn't an
"authentic"
> Hungarian recipe...
> I'm fortunate in that I always know people who are going to Hungary and
can get me the
> real thing and, in a pinch (ouch!) I can usually get authentic Hungarian
paprika over
> here.
> Thanks. Unfortunately, my mother was the only Hungarian cook I ever knew
who didn't
> like spicy food... her original recipe used bell peppers and the sweet
paprika! My niece
> and I put back the spice when we took over the kitchen!!!