Sunday, June 9, 2013

Paprika Problem Probably Solved

Our paprika was "just paprika."  At the supermarket, I went straight to the spice section and there, amid several containers of  regular (?) paprika, I found a red tin of 100% sweet Hungarian paprika.  So I winced ($5.95 a tin) and bought it.

I complained to a friend in Texas and she wrote back that cooking wih red wine is probematical for her.  She found a "luscious" recipe for braised short ribs that called for red wine and the dish turned out bitter, just like our Hungarian goulash.  Anyone have a good go-to cooking red wine? 

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