She has a bossy demeanor so I was trying to jerk her chain when I said nothing is serious in here. There is room for all kinds of conversation, from the serious to the mundane to the often times ridiculous.

(10-29-2011, 04:38 PM)username Wrote:

(10-29-2011, 03:07 PM)IMaDick Wrote: For tax purposes chillis are classified as a vegetable, and for reasons that go beyond your and OP's understanding in the southwest chilis are considered a vegetable when served with a meal or as a meal.

I don't give a shit how they're classified for tax purposes you bed-wetting, ignoramus. If botanically they're a fruit, they're a fruit.

nope.

you're wrong as usual.

They are actully classified as both a fruit and a vegetable.

see what just a few minutes could have done for you?

by the way you will always get the wet side of the bed.

this thread has persuaded me that Dickie is also a fruit and a vegetable.

(10-29-2011, 05:07 PM)Lady Cop Wrote: this thread has persuaded me that Dickie is also a fruit and a vegetable.

You're just trying to help.

(10-29-2011, 04:53 PM)Duchess Wrote:

She has a bossy demeanor.

I noticed that, too. I try to like her, but then she says some stupid shit and I remember what a tard she is. It's okay, though, because I think she likes herself a little too much. Which means she's fat and let herself go...

Cracker knows these things.

(10-29-2011, 03:31 PM)Harvest Moon Wrote: I am very much into cooking and I'm pretty damn good at traditional US cooking, many US regional variations, and many international cuisines. I have also studied food history. So feel free to ask away if you have any questions about basic cooking or the history behind the food we eat.

Is there something we can feed you to shut you tf up?

You quote pre-school songs and think we all don't want to choke you. That's all I need to know for now.

It's very unfortunate that some people can't see the complexity in seemingly simple things.

I already have a source for food history: http://www.foodtimeline.org/

I took science and math in college instead.

You may not want to challenge what I know. I just know stuff without everyone else having to know that I know it, except when they pay me to tell people.

(10-29-2011, 07:00 PM)Harvest Moon Wrote: It's very unfortunate that some people can't see the complexity in seemingly simple things.

I can...that's why I don't do much cooking.

(10-29-2011, 07:13 PM)Cracker Wrote: I just know stuff without everyone else having to know that I know it, except when they pay me to tell people.

Same here...

(10-29-2011, 04:53 PM)Duchess Wrote:

She has a bossy demeanor so I was trying to jerk her chain when I said nothing is serious in here. There is room for all kinds of conversation, from the serious to the mundane to the often times ridiculous.

Who is She? Or are "we" just a little bit passive aggressive?

(10-29-2011, 05:07 PM)Lady Cop Wrote: this thread has persuaded me that Dickie is also a fruit and a vegetable.

A perfect quote! Can I make it part of my signature?

there will be royalties involved.



but OK.

Done! Thanks LC for the use of your words...

i think copyright may be more applicable than tm.

(10-29-2011, 03:31 PM)Harvest Moon Wrote:

(10-28-2011, 10:37 PM)sally Wrote: Real chili does not have tomatoes in it as I stated earlier in this thread. The color and texture is from combining the meat with chili powder, peppers and other seasonings with a liquid such as beer or broth and allowing it to reduce slowly and develop flavor. It's the same technique as a traditional Hungarian paprikash. Didn't you fuckers ever watch the great chili cook off on food network?

The peppers are technically a fruit though, so he was wrong about that. Now if you morons have any other questions about basic cooking, feel free to ask me.

I do know making chili is regional and people have strong opinions about it, that is why I started the thread. Sometimes I make "traditional" chili, without the tomatoes or beans and other times I make the more East Coast version that I posted above. Hell, sometimes I make green "chili", with chicken and green chili peppers or even "meatless" chili. To classify them all as "traditional chili" is about the same thing as comparing "frozen pizza" with freshly made pizza from either New York or Chicago.

I am very much into cooking and I'm pretty damn good at traditional US cooking, many US regional variations, and many international cuisines. I have also studied food history. So feel free to ask away if you have any questions about basic cooking or the history behind the food we eat.


So, with that said, what exactly is traditional Hungarian paprikash?
Do you mean Goulash made with beef (Bogracs Gulyas)? Or, Chicken Paprikach (Csirke Paprikas)? My grandparents were from Hungary. Goulash, which can also be made with pork, lamb or some other red meat, is similar in technique to traditional "chili".

A traditional Paprikash sauce is more delicately spiced and is usually made with chicken (and sometimes pork). Some modern renditions have appeared in recent years called Paprikash, but use other types of meat, these are typically the result of chefs taking a traditional concept into new territories. Either way it is not a true paprikash unless it is served with galuska as a side dish.

I hope at least one person here gets the sense that I take cooking seriously. The rest of you can just continue to eat shit...

Goulash is a spicy thin soup made with meat and vegetables and served with galuska which is pretty much the same as German spaetzle . It's not the thick stew served over noodles that most Americans associate it with, that is actually called perkot (sp) in Hungarian. Paprikash is also served with galuska, but it uses the same technique as chili in the way that you add powdered spices and liquid while reducing it.

I think I got it right anyway, I'd have to ask my dickhead Hungarian husband to make sure.

You don't have to be hungarian to cook goulash.

It's something we had as kids and I still make it once in awhile.

(10-29-2011, 07:47 PM)Harvest Moon Wrote:

(10-29-2011, 07:13 PM)Cracker Wrote: I just know stuff without everyone else having to know that I know it, except when they pay me to tell people.

Same here...

Uhhh, no. Not the same. I don't make serious offers to educate these GROWN PEOPLE I don't even know. Not Cracker: "I have a serious and relevant background in the sciences. Please feel free to ask if you have any questions about anything because I understand the complexities of the natural world in an historical and technological context."

You are an obnoxious female that quotes lines from emergent reader's texts who assumes we will all take you seriously because you are a pushy lady that takes an overt interest in food. NEWSFLASH: All chubbies do. Except the lazy ones that have an SUV full of empty McDonald's bags.

Who the fuck married you? I only have to deal with you on a limited basis and you get on my fucking Internet nerves. He must also be an expert on something (or everything).

You tried to be uppity about cooking, photography, people going to eat with their kids, and child molesters.

If you are elderly, I apologize. If you aren't, you are insufferable.

Basically, I wouldn't hump you.

(10-29-2011, 07:00 PM)Harvest Moon Wrote: It's very unfortunate that some people can't see the complexity in seemingly simple things.

Speaking of whack jobs.

I forgot she was the one who said we wouldn't have an appreciation for her daughter's photographs. Hmmmph.

(10-29-2011, 08:59 PM)IMaDick Wrote: You don't have to be hungarian to cook goulash.

Really, I didn't know that, and to think all these years I've been scared to cook goulash because I'm not Hungarian. I also never cook Chinese food because I'm not a China man.