Soups and Chowders
- Thread starter #juan
- Start date
"I'll look you up next time I am in the mood for sand, empty clamshell, seawater soup."
This quote should be in the dictionary as an illustration for synonym of "ignorance", "stupidity", "idiocy", etc.
Ignorant woman, nect time you cook any GOULASH, think about a new way to insult Hungarians.
This quote should be in the dictionary as an illustration for synonym of "ignorance", "stupidity", "idiocy", etc.
Ignorant woman, nect time you cook any GOULASH, think about a new way to insult Hungarians.
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"It was a joke Yukon. Get over it.
Maybe you could comment on the Hungarian Goulash recipe I posted on Beef Recipes."
With AnnaG it is hard to see when she means joke. Based on her set-to's with SirJosephPorter one can not help but conclude that she has the capacity, will and the wherewithal to be can be quite caustic.
I did not feel that I had earned her scowl in any way, so when I read her post, I may have taken her post the wrong way. I apologize, to her and all her many friends.
juan, your recipe for Hungarian Goulash is very similar to the way I would make mine. I usually omit tomatoes, though. Just personal taste.
If you tell me your method of making dumplings to serve with the Goulash, I will tell you mine. Guaranteed you will NOT find it in any cook book.
Maybe you could comment on the Hungarian Goulash recipe I posted on Beef Recipes."
With AnnaG it is hard to see when she means joke. Based on her set-to's with SirJosephPorter one can not help but conclude that she has the capacity, will and the wherewithal to be can be quite caustic.
I did not feel that I had earned her scowl in any way, so when I read her post, I may have taken her post the wrong way. I apologize, to her and all her many friends.
juan, your recipe for Hungarian Goulash is very similar to the way I would make mine. I usually omit tomatoes, though. Just personal taste.
If you tell me your method of making dumplings to serve with the Goulash, I will tell you mine. Guaranteed you will NOT find it in any cook book.
The dumplings I make are very simple.
- 2 cups all purpose flour
- 21/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 2 tablespoons finely chopped parsely
Oh, lighten up, Jack, I was kidding you. Getting humor out of you is about like plucking horse-feathers, but you do have humor in your bod somewhere, I just know it.
I never could get into the dumbling bit. Mum loves the chicken and dumpling thing. I love her chicken and dumplings, too, except the slimy balls of flour are prodded off to the side or onto someone else's plate. lol Since I left home, people have tried to feed me soybean curd, too. I can't tell much difference. That stuff gets the same treatment.
Now that Russian fried bread stuff is tasty, though.
What are you some kind of commie....;-):lol:
Made right, dumplings are a light and fluffy treat...:smile:
Maybe if you get them before the juices of the gravy or whatever gets to them and turns them into slimy bits of paste. lol
I guess we will have to agree to disagree on dumplings. When done properly they are almost dry on top and just a little sticky on the bottom. Never slimy. Slimy bits of paste are not dumplings. I remove the dumplings from the pot as soon as they are done and put them on a warmed plate. My kids always ate them with butter just like bread.
perhaps I will have to attempt dumplings soon. I suspect that a lot of dumplings get cooked 'incorrectly' though. lol.
There are people who will butter a pan and bake the cooked dumplings in a 350 degree oven for fifteen minutes. In my estimation this ruins the dumplings....Why not just make biscuits and be done with it....;-):lol:
Good morning juan!
Agree with your dumpling recipe for most part, but I would use more eggs and less milk.
The unique part of my dumplings is not the contents, but the preparation.
I do not cut dumpling dough into the soup itself. I pour the dough onto a plate and with the back of a knife I cut pieces, about the size of my pinkie into rapidly boiling water. Strain when all are floating on top.
Add to soup/stew.
Agree with your dumpling recipe for most part, but I would use more eggs and less milk.
The unique part of my dumplings is not the contents, but the preparation.
I do not cut dumpling dough into the soup itself. I pour the dough onto a plate and with the back of a knife I cut pieces, about the size of my pinkie into rapidly boiling water. Strain when all are floating on top.
Add to soup/stew.
I made a bean soup the other day.
1 cup of white Navy beans
1 cup of black beans
8 cups of water
Vegeta to taste
2 carrots cooked whole, diced when cooked
1 onion finely chopped
1 tablespoon of EVOO
1 tablespoon of flour
1 teaspoon of sweet Hungarian paprika
Simmer beans until they are still a bit crunchty. Add carrots.
Once carrots are tender,diced them, put them back in soup. A bit more time and beans will be cooked as well.
Preapare roux, by slowly browing flour in EVOO. Add Paprika. Add a few ladle-fulls of soup to roux, mix well, pour it all in soup. Once thickened, season to taste. White pepper, touch of vinegar and a dollop of sour cream might be welcome additions.
Based on the two main ingredients I call this creation the OBAMA BEAN SOUP.
1 cup of white Navy beans
1 cup of black beans
8 cups of water
Vegeta to taste
2 carrots cooked whole, diced when cooked
1 onion finely chopped
1 tablespoon of EVOO
1 tablespoon of flour
1 teaspoon of sweet Hungarian paprika
Simmer beans until they are still a bit crunchty. Add carrots.
Once carrots are tender,diced them, put them back in soup. A bit more time and beans will be cooked as well.
Preapare roux, by slowly browing flour in EVOO. Add Paprika. Add a few ladle-fulls of soup to roux, mix well, pour it all in soup. Once thickened, season to taste. White pepper, touch of vinegar and a dollop of sour cream might be welcome additions.
Based on the two main ingredients I call this creation the OBAMA BEAN SOUP.
"Sounds interesting Yukon. Let's see the recipe. I'm always willing to learn."
Juan, I have never followed a recipe in my life. I take recipes as GUIDELINES, and I make my own arbitrary changes to them. I would like to think that I make tasty (at least my family and guests think so) dishes by the same method my grandmother and mother always did: taste and feelings.
I found that the only time you MUST follow a recipe to the letter is baking. That is why all my efforts in the oven turned out to be dismal failures.
On stove-top, though, I think I am not too bad.
So, for recipe the best I can do is like my OBAMA soup.
Juan, I have never followed a recipe in my life. I take recipes as GUIDELINES, and I make my own arbitrary changes to them. I would like to think that I make tasty (at least my family and guests think so) dishes by the same method my grandmother and mother always did: taste and feelings.
I found that the only time you MUST follow a recipe to the letter is baking. That is why all my efforts in the oven turned out to be dismal failures.
On stove-top, though, I think I am not too bad.
So, for recipe the best I can do is like my OBAMA soup.