It got a little wacky here, with work and a bunch of dance events and other miscellaneous whatnot. Sorry for not posting, but when it gets like this the LAST thing I want to be doing is sitting at the computer even longer. Cannot be helped.
I just made a batch of chili that kind of wasn’t so hot — i think that unsweetened chocolate is not the way to go. Also needed more tomato. But it was definitely a chili sort of weather we’ve been having, so at least there’s that.
Also a rather nice hungarian sauce of sauteed cubanelles with paprika, tomato and Turkish hot pepper paste. Had it on pasta with pork chops, and again with some sauteed kale and potatoes.
And I need to remember to make more cooked carrot and celery dishes. Braising the two together with chicken broth is a delicious thing, and I am continually forgetting that I can and should cook these vegetables on their own.
What variety of pepper is used in the Turkish hot pepper paste? I’ve been looking at foods from Eastern Europe and the east side of the Mediterranean and having been hearing more and more the importance of Paprika (a spice I rarely use for lack of flavor). Dried/ground paprika of the McCormick variety has to be used in huge quantities to taste it. I’ve seriously been wondering what the magic of Paprika is and am looking for my opinion of it to change.
my suggestion would be to buy paprika from Penzey’s or The Spice House. Or try the Szeged brands imported from Hungary, but I do prefer the Penzey’s. Half-sharp or sweet, you will get universes more flavor than you will from domestic supermarket paprika, which tastes like dust. I buy all spices from Penzey’s or a local Indian market, because the stock is MUCH fresher. Not to mention cheaper.
and the red pepper paste in question is Sera brand hot pepper paste, purchased from a Turkish/Armenian market. Just used it tonight mixed with mayo as a marinade for chicken thigh and it was delicious.