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Made goulash last night, it was pretty good but I think the paprika wasn't super fresh, seemed a little flat compared to the stuff I got in Hungary a couple years back. I also only had navy beans on hand, not sure if that affected it.
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Nov 19, 2019 19:24
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| # ¿ May 15, 2024 08:14 |
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Hurt Whitey Maybe posted:buddy have you considered taking out the beans and paprika and adding chipotles in adobo and toasting your spices thats not chili
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Nov 20, 2019 04:43
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uh what? its neither of those its bay-gehl
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Dec 5, 2019 07:01
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sure but its not a beagle
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Dec 11, 2019 04:25
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both soak to soften, blitz to make paste this is easier than drying/toasting them enough to make a proper powder you can put leftover paste in the freezer
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Dec 12, 2019 05:11
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Neither. Just beans.
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Jan 4, 2020 22:44
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My work's annual cook off is cancelled. Won't be able to defend my 3-1 record. Probably quitting next year. Just adds to my overall mental ... sadness. gently caress this virus.
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Oct 2, 2020 05:48
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| # ¿ May 15, 2024 08:14 |
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I will insist that making a hearty beef stock at home elevates the whole thing. The collagen alone is adding a ton, let alone the flavor. It's a pita but you can get a huge fuckoff stock pot and freeze it in portions.
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Jan 11, 2024 08:20
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