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No. 6 posted:This is more or less what I do. I just kind of wing it and sometimes throw in stuff like a couple tablespoons for sricacha and maybe some sambal olek. You're a purist about tomatoes but in go the dijon mustard, cinnamon and ginger. Got it. I also hope no one thinks I was seriously saying goulash is an italian thing. I make real porkolt/gulyas more often than I make chili or WI-style hot dish. From what I can tell, calling mixed casseroles with pasta and tomato in them goulash comes from Irish-American midwest tradition. I don't know why they called it that. I do know they probably all owned a little tiny bottle of cheap paprika that sat unused in the spice cupboard for the lifetime of the lady of the house (Hi Mom).
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Sep 21, 2014 23:34
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Myron Baloney posted:You're a purist about tomatoes but in go the dijon mustard, cinnamon and ginger. Got it. Better unused paprika than an enormous assortment of alum. I still don't know what that was all about.
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Sep 21, 2014 23:57
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dump beans on the floor and cry uncontrollabnly
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Sep 22, 2014 00:49
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Big Beef City posted:why the gently caress would you saute your vegetables before the meat? Use grease and browned bits from making the meat to cook the vegetables in. Also don't put garlic in 'halfway through' cooking the veg, it's an aromatic. You start with aromatics first. God. loving REPULSIVE. it's easy to burn garlic which gives it a gross acrid taste and also the less you saute it the more garlicky it is so most people throw it in at the very end of cooking the aromatics.
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Sep 22, 2014 01:25
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