Hey, you, who's reading this in the future: you can find out who I am today at https://rarf.zone/about/. 💙

E-mail me at:

info@rarf.zone

Mastodon/Fediverse

yiff.life/@katja

Bluesky

bsky.app/profile/rarf.zone/

Tumblr

www.tumblr.com/kxantares

www.furaffinity.net/user/ktdrg

🌌🐈🐉@kda5/10/2023, 5:28 PM

gravis again @cathoderaydude

gravis again @cathoderaydude5/10/2023, 3:03 AM

Paprikash Update 2023

I have crafted chicken paprikash for the second time.

The quip I made last time was: my favorite part of making paprikash is when you begin by putting $9 of paprika into a cup. well, that's still the case (a quarter cup of paprika is so much) but for $15, I got a pound and two ounces of Hungarian Style at US Foods, so, that's less pain at the pump, America!

anyway, paprikash is basically "what if hungary made butter chicken": it's chicken cooked in an extremely paprika-rich sauce (in this case, incorporating a tomato roux,) then you mix in sour cream. absolutely delicious and not terribly hard to make.

so, this time around, i decided to Flex. as butter chicken is to naan, paprikash is to nokedli - essentially little fresh cooked egg noodles made by dropping dough (egg flour water salt) into boiling water. there are Techniques for forming the noodles but a lot of people online suggest pushing the dough through a cheese grater; I opted for this, but did not realize we only had the triangular sort. it was a lot of work and a huge mess but i basically nailed it!

the one thing i messed up: i used chicken breast. i knew that was the wrong choice, thighs are recommended, and these ended up way too tough, but they're what I had on hand. still, it's tasty!

some people say the stuff they had back home in hungary didn't have any tomato. others say it did! so it seems to be regional.

#food

gravis again @cathoderaydude5/10/2023, 5:12 PM

would like to emphasize: a quarter cup of paprika is so much

You must log in to comment.

in reply to @cathoderaydude's post:

Sherliz Holmes @JhoiraArtificer5/10/2023, 3:20 AM

This looks incredibly delicious. Do you have a favorite recipe and/or approximate framework?

gravis again @cathoderaydude5/10/2023, 3:33 AM

absolutely! i have both times used this for the chicken: https://www.allrecipes.com/recipe/283950/chef-johns-chicken-paprikash/

And I used this for the nokedli: https://www.food.com/recipe/hungarian-nokedli-dumplings-54823

Tips if you go for the nokedli: It's HARD WORK to form the noodles. You're going to be holding a cheese grater over boiling water (put a mitt on!) and forcing dough through the holes, but you're basically waiting for the dough to drip from the backside even after you push it through, and if you don't police the dough blob, it'll run off the sides and drip into the pan. not the end of the world, but the point is, it is a full time job, you will not be doing this AND working on anything else

it doesn't take all that long, just, if you try to time it to line up with finishing the chicken, you're going to find yourself breathlessly pushing on noodle slop when you should be pulling the meat out and finishing the sauce, so i recommend a team lift if possible.

if not, i would start the nokedli 15 minutes after you have the chicken simmering in the stock, then toss it with a little oil to keep it from clumping while you have it on hold. tbh though, i think i held it for 10 minutes, maybe more, and had no trouble.

oh also a deep frying strainer ladle is extremely useful for extracting the nokedli

Sherliz Holmes @JhoiraArtificer5/10/2023, 3:38 AM

oh heck yeah, I'm really excited to try this! I love a homemade noodle and not needing to knead/roll/cut seems like some amount of strict upgrade

gravis again @cathoderaydude5/10/2023, 3:43 AM

this is the first time i've ever made noodles and imo it was really easy! recommend watching a couple videos though I Would Not Have Gotten It from just reading. it is a strange technique

Sherliz Holmes @JhoiraArtificer5/10/2023, 3:45 AM

ooh okay, good to know. sometimes noodles can be touchy for Obscure Reasons

cassie @porglezomp5/12/2023, 7:49 AM

Are you making this because of Dracula. Last time I made this it was because of Dracula and it was a good decision.

gravis again @cathoderaydude5/12/2023, 4:01 PM

deep space nine

cassie @porglezomp5/12/2023, 8:59 PM

💭 same thing

in reply to @cathoderaydude's post:

Nadia Rain Chassis @softchassis5/10/2023, 5:28 PM

I need the biggest serving of paprika you have.

No that's too biiiig.

noah @noahtheduke5/10/2023, 5:43 PM

I'm not rich enough to put 1/4 cup of paprika into a dish.

gravis again @cathoderaydude5/10/2023, 5:47 PM

look for a local food service supply store!!!! i got over a pound of hungarian style paprika for $15 and i could have gone with the half size for $6

noah @noahtheduke5/10/2023, 5:49 PM

:eggbug-shocked: holy shit! thanks for the tip, i'm out here buying 2.5 oz for $6

gravis again @cathoderaydude5/10/2023, 5:50 PM

supermarket spice markup is absolutely out of this world and i keep kicking myself for not going to the US Foods for stuff like this. "it's out of the way" i tell myself but you know what, for the $80 i'm gonna save on spices i can damn afford a gallon of gas