http://paganum.wordpress.com/

This person reveals items of gourmet interest I certainly never thought of. 
OTH, that stroganoff recipe sounds dire.  It's worth a look, however, since 
Yorkshire as a food empire has not had much to say internationally since the 
pudding.

On Tue, 6 Oct 2009 08:20:05 +0200, "Giusi"  wrote:

>http://paganum.wordpress.com/
>
>This person reveals items of gourmet interest I certainly never thought of. 
>OTH, that stroganoff recipe sounds dire.  It's worth a look, however, since 
>Yorkshire as a food empire has not had much to say internationally since the 
>pudding. 

Why don't you just fuck off?

On 6 Oct, 07:20, "Giusi"  wrote:
> http://paganum.wordpress.com/
>
> This person reveals items of gourmet interest I certainly never thought of.
> OTH, that stroganoff recipe sounds dire.  It's worth a look, however, since
> Yorkshire as a food empire has not had much to say internationally since the
> pudding.

Although the Yorkshire pudding with a well-made onion gravy is up
there with anything in world - in my humble opinion.

Richard

Following up to Giusi 

> that stroganoff recipe sounds dire

I use mace
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

"Mike.. . ."  ha scritto nel messaggio
> Following up to Giusi
>
>> that stroganoff recipe sounds dire
>
> I use mace

As repellent?  I use pepper spray.

"Richard Dixon"  ha scritto nel messaggio
 "Giusi"  wrote:
> http://paganum.wordpress.com/
>
>>since the pudding.

>Although the Yorkshire pudding with a well-made onion >gravy is up there 
>with anything in world - in my humble >opinion.

Richard

And so I indicated, as an inveterate pudding maker in its many guises.  I 
have never eaten nor made the onion gravy, however.

In message , Giusi 
 writes
>
>"Richard Dixon"  ha scritto nel messaggio
> "Giusi"  wrote:
>> http://paganum.wordpress.com/
>>
>>>since the pudding.
>
>>Although the Yorkshire pudding with a well-made onion >gravy is up there
>>with anything in world - in my humble >opinion.
>
>Richard
>
>And so I indicated, as an inveterate pudding maker in its many guises.  I
>have never eaten nor made the onion gravy, however.
>
>
You haven't lived :)
-- 
June Hughes

Following up to Giusi 

>> I use mace
> 
> As repellent?  I use pepper spray.

Ha bloody ha :-) We think its all-right but moving towards goulash with the
paprika. Its common in UK to get stroganoff/goulash mixed up, goulash with
cream etc
they used to do french onion soup followed by goulash in the Dog and Gun is
Keswick, used to have it every time we went, lovely with a pint or three of
Old Peculier


Mace the reddish fleshy outer covering of the nutmeg, dried as a spice.

-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
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Following up to Mike.. .  . 

> french onion soup

with cheese on toast floating in it!
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

In message <1s8nr3akbbx58$.15cgqndemlcol.dlg@40tude.net>, Mike.. .  . 
 writes
>Following up to Mike.. .  .
>
>> french onion soup
>
>with cheese on toast floating in it!

Ooh!  Lovely.
-- 
June Hughes

"Mike.. . ."  ha scritto nel messaggio > Following up to Giusi
>
>>> I use mace
>>
>> As repellent?  I use pepper spray.
>
> Ha bloody ha :-) We think its all-right but moving towards goulash with 
> the paprika. Its common in UK to get stroganoff/goulash mixed up, goulash 
> with
> cream etc

I used to make this often, sometimes with venison.  It shouldn't be made 
with cheap, tough meat and that was way too much sour cream.  Sour cream 
prevents me from making it again, since it is not available here at all.

On Tue, 6 Oct 2009 14:35:00 +0100, Mike.. .  . wrote in post :
<news:43rezuc2zjnu.1dyfk60hf2krh.dlg@40tude.net> :

> goulash with cream etc

Viennese potato goulash does have cream in it - sour cream anyway.

-- 
Tim C.

In message , Giusi 
 writes
>
>"Mike.. . ."  ha scritto nel messaggio > Following up to Giusi
>>
>>>> I use mace
>>>
>>> As repellent?  I use pepper spray.
>>
>> Ha bloody ha :-) We think its all-right but moving towards goulash with
>> the paprika. Its common in UK to get stroganoff/goulash mixed up, goulash
>> with
>> cream etc
>
>I used to make this often, sometimes with venison.  It shouldn't be made
>with cheap, tough meat and that was way too much sour cream.  Sour cream
>prevents me from making it again, since it is not available here at all.
>
>
Try adding a few drops of lemon juice to whole cream.  It makes a 
satisfactory substitute.  I use good quality steak for stroganoff (on 
the rare occasions that I make it).  Very quick and easy.
-- 
June Hughes

Following up to Tim C. 

>> goulash with cream etc
> 
> Viennese potato goulash does have cream in it - sour cream anyway.

thats it, make it more complicated! I'm expecting goulash to equal paprika
and stroganoff to equal sour cream, sometimes i've been given confusions.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On Wed, 7 Oct 2009 10:23:02 +0100, Mike.. .  . wrote in post :
<news:hezc4u7gtcd0$.1aqa8ef9hxnv5$.dlg@40tude.net> :

> Following up to Tim C. 
> 
>>> goulash with cream etc
>> 
>> Viennese potato goulash does have cream in it - sour cream anyway.
> 
> thats it, make it more complicated! I'm expecting goulash to equal paprika
> and stroganoff to equal sour cream, sometimes i've been given confusions.

  :-) Sorry.
 The potato goulash has (ground) paprika /and/ sour cream. 

-- 
Tim C.

"Giusi"  wrote in message 
news:7j2vhkF33civkU1@mid.individual.net...
>
> "Mike.. . ."  ha scritto nel messaggio > Following up to Giusi
>>
>>>> I use mace
>>>
>>> As repellent?  I use pepper spray.
>>
>> Ha bloody ha :-) We think its all-right but moving towards goulash with 
>> the paprika. Its common in UK to get stroganoff/goulash mixed up, goulash 
>> with
>> cream etc
>
> I used to make this often, sometimes with venison.  It shouldn't be made 
> with cheap, tough meat and that was way too much sour cream.  Sour cream 
> prevents me from making it again, since it is not available here at all.

Cream with a splash of lemon juice....?
>
>

On Wed, 7 Oct 2009 11:28:22 +0200, Tim C. wrote in post :
<news:djw1ydbesl2m$.364loek4iur4$.dlg@40tude.net> :

> On Wed, 7 Oct 2009 10:23:02 +0100, Mike.. .  . wrote in post :
> <news:hezc4u7gtcd0$.1aqa8ef9hxnv5$.dlg@40tude.net> :
> 
>> Following up to Tim C. 
>> 
>>>> goulash with cream etc
>>> 
>>> Viennese potato goulash does have cream in it - sour cream anyway.
>> 
>> thats it, make it more complicated! I'm expecting goulash to equal paprika
>> and stroganoff to equal sour cream, sometimes i've been given confusions.
> 
>   :-) Sorry.
>  The potato goulash has (ground) paprika /and/ sour cream.


800 g potatoes  - cut into quarters (starchy if possible)
20 g sweet Paprika powder
40 g Butter 
(100g smoked bacon - optional)
200 g onions - chopped
1 Tbsp vinegar (any will do but wine or apple is good)
1 Tbsp Caraway seeds 
2 gloves garlic (or more to taste) crushed
1 tsp Marjoram 
1/4 Liter beef stock
Salt & black Pepper
2 Tbsp sour cream - leave it out if you want, but add as much as you like

Usually - but not always - it also has sliced spicy wurst in it as well, a
debreziner or chorizo would do fine. Even just a frankfurter if you don't
have anything else. Add with the potatoes


In a pan fry the onions (and bacon if used) in the butter until golden
brown, add the paprika powder fry for a minute and add the vinegar. 
Add the beef stock, caraway, marjoram, garlic and potatoes - salt& pepper
to taste. Stir often until the potatoes are cooked and the sauce has become
creamy with the potato starch. Add the sour cream and serve with a salad
and or bread rolls.  Drink beer.


-- 
Tim C.

"Tim C."  ha scritto nel messaggio

>>  The potato goulash has (ground) paprika /and/ sour cream.

 > Drink beer.

Is that an order?  I love the recipe but I hate beer.

On Wed, 7 Oct 2009 12:01:42 +0200, Giusi wrote in post :
<news:7j378iF330gldU1@mid.individual.net> :

> "Tim C."  ha scritto nel messaggio
> 
>>>  The potato goulash has (ground) paprika /and/ sour cream.
> 
>  > Drink beer.
> 
> Is that an order?  I love the recipe but I hate beer.

Nah, drink what you like. :-) 

-- 
Tim C.

Following up to Giusi 

> I hate beer.

theres a very wide variety, its not all budweiser style crud. Begian fruit
beers, english beer is neither freezing or fizzy, theres stouts and
porters........
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

Following up to Tim C. 

> Even just a frankfurter if you don't
> have anything else

frankfurters here are usually pretty grim.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On Wed, 7 Oct 2009 15:12:25 +0100, Mike.. .  . wrote in post :
<news:l8jii16foati.1we5xgoomzf3m$.dlg@40tude.net> :

> Following up to Tim C. 
> 
>> Even just a frankfurter if you don't
>> have anything else
> 
> frankfurters here are usually pretty grim.

Just leave them out. F'furters are a last resort if you're desperate for
"meat". Anything else will do, or nothing at all. 

You can do the same sort of dish with wild mushrooms: esp. chantrelles
http://www.wildmushroomsonline.co.uk/Identifying-Edible-Mushrooms-The-Chanterelle/index.php
 
 and King Bolete 

add a little more vinegar to the above recipe for these.

-- 
Tim C.

The message 
from "Giusi"  contains these words:

> I used to make this often, sometimes with venison.  It shouldn't be made 
> with cheap, tough meat and that was way too much sour cream.  

   If you're referring to the recipe you quoted, thin-cut rump beef
("minute steak")
is not cheap tough meat. 

   Janet

On Oct 7, 9:05 am, "Tim C."  wrote:
> On Tue, 6 Oct 2009 14:35:00 퍝, Mike.. .  . wrote in post :
> <news:43rezuc2zjnu.1dyfk60hf2krh.dlg@40tude.net> :
>
> > goulash with cream etc
>
> Viennese potato goulash does have cream in it - sour cream anyway.

That sounds brill - do you have a recipe?

On Thu, 8 Oct 2009 09:22:20 -0700 (PDT), CPT wrote in post :
<news:054723b6-5911-45d4-9aac-21caa44d101c@p15g2000vbl.googlegroups.com> :

> On Oct 7, 9:05 am, "Tim C."  wrote:
>> On Tue, 6 Oct 2009 14:35:00 +0100, Mike.. .  . wrote in post :
>> <news:43rezuc2zjnu.1dyfk60hf2krh.dlg@40tude.net> :
>>
>>> goulash with cream etc
>>
>> Viennese potato goulash does have cream in it - sour cream anyway.
> 
> That sounds brill - do you have a recipe?

I posted it in a side thread but here it is again: it's not a hard and fast
recipe, adjust to taste, every family has their own recipe but this is a
good starter. Add chilli if you want but traditionally it's not very hot,
just a bit spicy. 

800 g potatoes  - cut into quarters (starchy if possible)
20 g sweet Paprika powder
40 g Butter 
(100g smoked bacon - optional)
200 g onions - chopped
1 Tbsp vinegar (any will do but wine or apple is good)
1 Tbsp Caraway seeds 
2 gloves garlic (or more to taste) crushed
1 tsp Marjoram 
1/4 Liter beef stock
Salt & black Pepper
2 Tbsp sour cream - leave it out if you want, but add as much as you like

Usually - but not always - it also has sliced spicy wurst in it as well, a
debreziner or chorizo would do fine. Even just a frankfurter if you don't
have anything else. Add with the potatoes


In a pan fry the onions (and bacon if used) in the butter until golden
brown, add the paprika powder fry for a minute and add the vinegar. 
Add the beef stock, caraway, marjoram, garlic and potatoes - salt& pepper
to taste. Stir often until the potatoes are cooked and the sauce has become
creamy with the potato starch. Add the sour cream and serve with a salad
and or bread rolls.  
-- 
Tim C.