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    I saw this article about paprika and thought some might enjoy:


    Interesting, thanks for sharing. I’m gonna have to make some goulash one of these days.


    • FireMan
      FireMan commented
      Editing a comment
      I once went to Penzy’s & requested a huge amount & the gal at the counter knew I was making goulash. It was some time ago, but I needed 3 or 4 cups. Made it with venison & nobody noticed.

    Nice share Ron, thanks. We grow our own every year, smoke, dry, and grind. Way better than plain old store bought.


      After reading that, and yes it was most informative, I can’t help focus on the one sentence, "If it doesn’t smell good & is brown, it’s dust." I think most of what we may buy at the stupor market is dust. Then I find out some are even growin it, well duh on me. Thanks Ron!
      Last edited by FireMan; December 27, 2020, 05:42 PM.


      • ItsAllGoneToTheDogs
        ItsAllGoneToTheDogs commented
        Editing a comment
        if you can't find the traditional paprika peppers, I use red bell peppers and smoke 'em a few hours until dry then grind 'em up in the coffee grinder. If they aren't dry enough after smoke (they should snap, not have any give before snapping) then put 'em in a dehydrator or the lowest your oven will go for a few hours longer.

      • Bkhuna
        Bkhuna commented
        Editing a comment
        I never thought much about paprika until I visited my daughter who lived in Spain. What an awakening.


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