Jose Cisneros wrote: > Thanks Jose...I use three different kinds of paprika, for different things. I use ordinary Hungarian paprika, Hot Hungarian paprika, and smoked Spanish paprika. I mix my own ground pepper powder with ordinary Hungarian and turn it into what we use on our poached eggs. mmmmm! I use Hot Hungarian for anything that I wish to have a real red pepper flavor but without too much heat. Then whatever it is gets Brother Jim's hab sauce added as well. Then the Spanish paprika with a smoky taste gets put on whatever, or mixed into a rub. eg: sprinkled it on pork pieces before layering in a crock pot today. Then added some vinegar, and one of Jim's dried chipotles and this is finishing in the crock pot as I type. I just fed a bit to my better half, my critic Marie, and she thought it tasted great! I will thicken it a bit, serve it with mash taters, and frozen corn with chiles! Cheers, Doug in BC....who sadly lost a niece in SoCal yesterday, a lot younger than me....life goes on. For some of us fortunate ones! Must be the chile peppers!!