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  1. June 15, 2009 at 8:07 AM

    Great post! Love it! Thanks for all the info. My favorite part of traveling to another country is always eating at the food stalls. I think you get a real slice of life that way. Cheers!

  2. June 15, 2009 at 10:08 AM

    I was an exchange student when I was 16 and my host country was Hungary. This post makes me miss my host family and friends there, and of coz, the Hungarian food. Apart from paprika, magyar sütemény (Hungarian pastries)& wine are extremely heavenly as well! Thank you very much for sharing!

  3. June 15, 2009 at 10:18 AM

    Hey Oyster – I was away for the weekend so not sure when you got your new digs but it looks great!

    I love smoky Hungarian paprika. So true about paprika and it being bland when its a little old – when you have it fresh its so vibrant and delicious.

  4. greg
    June 15, 2009 at 10:25 AM

    Love the new look and the same attention to great and informative posts. I feel like I went on vacation. GREG

  5. June 15, 2009 at 10:36 AM

    I love paprika! I didn’t know that you needed to add it to hot oil. And who knew there were so many varieties of goulash!? I want to try them all! I like your new site!

  6. June 15, 2009 at 12:22 PM

    We don’t use it as much as we should really, but paprika is great for flavor and color. Love it on our deviled eggs. 🙂

  7. June 15, 2009 at 12:28 PM

    I LOOOOOOVE paprika. It’s the one thing I have to have in my spice rack. I would love to try authentic Hungarian paprika. Know anyone from Hungry that can ship some over? =)

  8. June 15, 2009 at 4:55 PM

    When I was growing up, I remember paprika as just something added to deviled eggs and twice-baked potatoes for a dash of color. Your post is a good reminder that this valuable pepper actually does have a wonderful, complex taste when it’s fresh. We should all throw out our old containers that have been in our pantries for ages, and buy a new, fresh jar for endless inspiration.

  9. June 15, 2009 at 7:34 PM

    Wow, I had no idea paprika is so highly-esteemed! i don’t think I’ve ever had the pleasure of tasting real good paprika, though 🙁

  10. June 15, 2009 at 7:36 PM

    I love to use paprika in my cooking and been especially using the smoky one a lot lately. I love Hungarian goulash too, my mom makes a good one.

  11. admin
    June 15, 2009 at 8:19 PM

    Amber – thanks, and I agree trying the “street” food is a great way to get a feel for a country’s food and culture. One of my favorite ways to explore?

    Kenny T – how awesome that you spent a great amount of time there and got to explore the food and culture. I came away so impressed by my visit and hope to make it back soon.

    Gastro – totally agree, the smokey variety adds such a nice depth to the food, love it.

    GREG – Thanks, that’s what you’re suppose to feel like =) I do all the heavy lifting for you.

    Reni – there are far more goulashes than I mentioned here, I only touched on some of the Hungarian varieties. Its a bit overwhelming.

    Duo – with your creativity, I expect to see a post of some incredible food here soon.

    B+B – I totally expected you to say to took second place to some incredible spice from the Philippines. Don’t have a good source at the present, but am happy to share. My suggestion is to find an ethnic store, here’s one in Burbank: http://www.hungariandeli.com/ Let me know what you think. Oops just remembered about Penzy’s too.

    Carolyn – I sense a trip to Penzy’s in your future.

    Sophia – now’s a great opportunity. I can imagine the wonderful creative ways you’ll treat it. You gotta go for the good stuff, there is no comparison.

    Natasha – I can only imagine the treatment paprika receives in your house – its probably elevated to another level =)

  12. June 16, 2009 at 7:35 AM

    Ah, Lángos in the Great Market Hall … (sigh)

    I agree with the Hungarian proverb. I know I yearn for goulash all the time, especially in the winter. However, the best goulash I’ve ever had is the Czech version (ironically, the worst goulash I’ve ever had is also at restaurant in Czech Republic). It’s made by a Czech friend’s mother who later revealed she’d been using an instant goulash mix to make it. No family heirloom recipe or anything like that. There goes my romantic fantasy.

  13. June 16, 2009 at 7:38 AM

    Now I want to do a taste test to compare different paprikas! I’ve never seen the eros type, but I’d love to try that.

  14. June 16, 2009 at 7:45 AM

    Smokey paprika is delicious and complex… I use it but not all the time. When I do I’m reminded of how much I love the flavor!

  15. admin
    June 16, 2009 at 8:11 AM

    Leela – sounds like some fond memories for you. I was stunned at the varity of different goulashes, and I even have some of that instant goulash mix at home, I did an entire post of Knox bouillon cubes.

    Lisa – me too, some enterprising person should put together a sampler pack. Wait, maybe I’ll do that =)

    Lisa, nothing beats smokey paprika it adds an extra umph to foods.

  16. June 16, 2009 at 10:55 AM

    Anything that goes by the name “Pungent Exquisite Delicate” gets my attention! I have had plenty of bland/old paprika in my time, but I now have some fine smoked paprika gracing my cupboards and it’s lovely stuff indeed.

  17. June 16, 2009 at 1:02 PM

    Another brilliant post full of useful information! We use paprika a lot at home. And of course my favourite crisps (as in potato chips) are paprika flavoured, from Germany! That was the only flavour available there when I lived there as a child, and it’s the best…

  18. June 17, 2009 at 1:03 PM

    Great post! It explains why overseas I’ve had paprika flavored potato chips but was confused why they were spicy. I had no idea there were so many varieties. Is the hot variety also smokey? I’d love to get my hands on some =)

  19. admin
    June 17, 2009 at 4:45 PM

    Daily Spud – they cover a lot of territory with that name, and its hard to argue with that one.

    Helen – thanks for the compliment. I agree that some of the best chips I ever had were paprika flavored and surprisingly spicy. We’ve just been given inferior product all this time.

    Michele – Thanks funny how the best chips seem to be made from paprika?

  20. June 17, 2009 at 8:50 PM

    I never found the name ‘goulash’ very appealing – that is, until I made it and found it to be quite delicious. To be honest, every time I see or hear ‘paprika’, it reminds me of an early Rosie O’Donnell routine about bridal shower gifts of spice racks with individually-wrapped spices: “Ooooo – paapriiikaaa!”

  21. June 18, 2009 at 3:00 PM

    This is all great but I preder Pimentón de la Vera! It is the real stuf!! It comes in 2 variaties, the dulce ( sweet ) version & the picanté version.
    The paprika powder has an earthen & smoked flavour. You can buy them in Spain food shops. You must defenitly try it!

    You can’t compair it with ordinary Hongarian sweet papprika!

  22. admin
    June 19, 2009 at 4:23 PM

    TN – I remember my bridal shower gift from Pensey’s and I’m struggling to recall if I said “Ooooo – paapriiikaaa!” I knew I was thinking of all the wonderful goodies I could make.

    Sophie – I love the Spanish paprika as well, and intend to make it a subject of an upcoming post.

  23. July 1, 2009 at 8:09 AM

    Fabulous post! Thank you for sharing your wonderful trip to Budapest. I’m hoping hubby will want to connect with his heritage one day (he’s 1/4 Hungarian)so I can visit the Great Market Hall. And you’ve just reminded me that I need to replace my paprika 🙂

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