Re: [CH] Paprika Comparisons
Doug Irvine (dougandmarie@shaw.ca)
Fri, 15 Jan 2010 17:12:40 -0800
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!!