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?
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment