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Foods, Drinks and general Cooking thread Bernd 04/27/2018 (Fri) 15:54:52 [Preview] No. 16110
While one can read recipes pictures of meals for example very important. The looks of a food will beat how it sounds.

I will repost my gulyás cooking for this purpose, maybe someone hasn't checked it out yet, and it looks good and contains some pictures. So here it goes.

Cooking with Bernd: gulyás

I was planning to post a good gulyás cooking since day one but somehow the occasion eluded me until now. I know a Hungarobernd did this on KC main but it was regular "cooking in the kitchen" type of thread and not "over open fire in bogrács" (traditional Hungarian pot).
I couldn't do this live for technical reasons but it will be fine this way too.

Pic #1
Ingredients: meat (little bit over half a kilo, it's pork, not beef), taters (by volume I used about the double of the meat dunno their weight), onions, tomato, paprikas, black pepper in the mill, dried ground paprika in the jar with the red lid, salt in the middle, and the white wax paper on the right covers the salo (fatback).
You can also see my Mora for cutting needs and a bearly visible peace from a wooden spoon behind the meat and the potato, the masterpiece of my carving art, used for stir the food in the bogrács.
The taters are leftovers from winter, wizened but fine for our purpose. Some of the onions and the paprikas are also leftovers I utilized.

Pic #2
The initial setup. Two quarter logs at the sides and a nest in the middle for the fire itself also aligned toward the usual main direction of the wind. The rocks are there for a little draft control. Tripod to hang the bogrács.

Bernd 04/27/2018 (Fri) 15:55:47 [Preview] No.16111 del
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Pic #3
Lighted a handful of dry grass, placed in the middle of the nest, then a large handful of dry twigs above, and sticks across the log above all. As these sticks burn in the middle they broke after a while and fall into the nest. The heat from the nest lights up the inside faces of the logs. The heat is very concentrated toward the nest. The cooking is going above the nest, and it really doesn't need much flames. The smoldering logs pumping up lotsa heat, only some sticks are needed to be placed inside the nest time to times. Also when a log burns through, a new can be placed there. I had several prepared.

Pic #4
First I chopped the salo, and dumped into the bogrács. I left it hang quite high because there still were much flames, and I didn't want it to burn fast. Burnt salo isn't a big problem tho if there are just a few chunks of it, even maybe adds to the flavor. Also for the flavor I sliced some skin of the salo into there.

Bernd 04/27/2018 (Fri) 15:58:16 [Preview] No.16112 del
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Pic #5
The fat melted out of the salo which fried crisp. You can notice the bogrács is now lowered close to the embers. The bottom were almost between the logs. While the salo was frying I chopped the onions.

Pic #6
Dumped the onion into the bogrács. I kept the sticks at minimum to give myself enough time to chop the meat. Too many sticks would mean lots of flames. Still managed to burn the onions a bit. No worries, not too much.

Pic #7
The meat was lean, fine by me. I had to cut away very little from it.

Pic #8
I fried the pink out of it fast with lots of stirring. It also let some fluids out.

Bernd 04/27/2018 (Fri) 16:00:56 [Preview] No.16113 del
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Pic #9
Added the spices. Fried some more.

Pic #10
Poured water just to cover the meat. Left the stuff alone for a few moments to chop the tomato and the paprikas fast. The green paprika is hot, it puts a little fire into the dish as well. I didn't bothered to chop things up fine as I'm not fond of the peel when it curls into unchewable threads and this way I could just pick them out later. I let the stuff cook, stirred it occasionally and added water when it evaporated much.

Pic #11
Meanwhile I chopped up the potato, a handful to quite small pieces, in the hopes they'll cook away and help thicken the soup even more. Dumped the potato there, and mixed the thing well before added more water, just to cover the thing. The meat wasn't ready yet at that time.
I ran into a little problem as I was too occupied with the meal. The logs burnt away and new ones had to be placed there (on the left side it was the second log by then) but the nest didn't have enough heat to light them. But for a handful a twigs it was enough, and from then it was straightforward: three more sticks for the flames and the logs were back in business.

Pic #12
Let it cook. Stirred, watered, seasoned more. It needed more salt especially, the taters can take a lot. Still I left it unsalty on purpose as it's impossible to take salt out if one oversalts it, but one can always add more if needed. Relaxed pace from here, mostly sitting around and waiting. A beer can fill the time.

Bernd 04/27/2018 (Fri) 16:01:51 [Preview] No.16114 del
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Pic #13
The finished product. You can see how the soup looks creamy. All the onions, tomato slices, paprikas are dissolved, with some potatoes as well. It could endured a little more dried paprika for more redness (and maybe more salo and onions) but it's all right.

Pic #14
A portion. With bread, a slice or two per person, the whole thing can feed four people. It was simple but tasty. Some people like to add other veggies and different seasoning, it's all fine, but I've seen people put general soup spice mix into it which I think is a sacrilege.

And that's it.
Maybe I'll make some other stuff in the future. I can't promise anything but May 1 is close now it could give another occasion. I might cook lecsó (lecho).

Bernd 04/27/2018 (Fri) 20:38:12 [Preview] No.16127 del
>I might cook lecsó (lecho).

Lecho is pretty known thing here, never knew that it is Hungarian thing. I thought it is Georgian or something like this.

Bernd 04/28/2018 (Sat) 05:42:18 [Preview] No.16130 del
There are a number of Hungarian type of food which follows these steps:
- fry onion on some fat
- put powdered paprika (and salt and pepper) and stuff into it
Basically they all the same without much variation of the ingredients (the stuff from the above).
If you use only potato than it's potato paprikash (''paprikáskrumpli').
If you use meat only, than it's a pörkölt (sometimes translated to stew, sometimes called goulash by foreigners).
If you make a pörkölt and put potato into it with more water, than it's a gulyás.
You could observe I put fresh paprika and tomato into the gulyás. If I only use those without the meat and the potato I get lecsó (lecho).
If I use bits of chicken (upper wing, drumsticks etc) to make a pörkölt and add sour cream (smetana) then I get chicken paprikash (paprikás csirke).
If I use fish and nothing else (actually it's a bit more complex than that) and maybe some pasta then I get fisherman's soup (halászlé).
Etc. there are some other combinations, and a number of variety of the above.
Basically the core idea is poverty/plebeian food. What people always had in the pantry was fat/lard, onions and potato (I'm not sure how rare was the paprika - and we are talking about the late Hungarian middle, also early modern and modern ages - but even poorest peasants had a small strip of garden where they could grow those, drying and grinding was trivial after that). All the other ingredients was added if they had those. The herdsmen of cattle (cowboys, gulyások) always had meat. Those living along the Danube and the Tisza rivers always had fish (the two main centre of fisherman's soup is Baja at the Danube and Szeged at the Tisza, latter is close to the "citadel" of paprika production: Makó).

Bernd 04/28/2018 (Sat) 15:35:35 [Preview] No.16134 del
Most likely there won't be any cooking on May 1 from my part. Well, sometimes later we'll see.

Bernd 04/29/2018 (Sun) 09:28:48 [Preview] No.16164 del
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bbqing with my dad, free range krškopoljski pork

Bernd 04/29/2018 (Sun) 09:30:20 [Preview] No.16165 del
Is that fennel seed on there?

Bernd 04/29/2018 (Sun) 11:41:12 [Preview] No.16171 del
Nice. Pretty big chunks tho. Make sure the get a picture when it's ready but before you start to eat it. Or maybe take a pic after a cross cut.
Do you fry anything beside it? Some veggies, potato?

Bernd 04/29/2018 (Sun) 12:48:56 [Preview] No.16172 del
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They're gonna take a while before they're finished. I just started preparing the veggies. Garlic and onion for the sauce (final roast will be in foil with the sauce), baby onions, asparagus.

Bernd 04/29/2018 (Sun) 13:14:08 [Preview] No.16174 del
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Bernd 04/29/2018 (Sun) 13:51:06 [Preview] No.16176 del
It's more healthy to consume aspergers outside /kc/. More vitamins, minerals and fibre.
Sounds good btw.

Bernd 04/29/2018 (Sun) 14:31:47 [Preview] No.16177 del
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asparagus syndrome

Bernd 04/29/2018 (Sun) 15:57:40 [Preview] No.16178 del
Good job.
According to the Art of Manliness from the hundred skills every man should know one is Cooking with Charcoal.

Bernd 09/06/2018 (Thu) 14:50:07 [Preview] No.19015 del
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If you've seen that guy Bingin' with Babish on youtube he's taken to cooking stuff from teevee and movies. Mostly stupid stuff, ridiculous sandwiches from sitcoms and the like, even some cartoon stuff.

He did a full sort of English breakfast today, and plays the scene where the guy orders and he seems to say Welsh Rabbit, but apparently it is spelled Rarebit when referring to the recipe. Lo and behold, now with the scene set I present to you:

Bernd 09/06/2018 (Thu) 15:57:50 [Preview] No.19017 del
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Dat post.
If you check same youtuber's chicken paprikash video half the comments is about how paprika is pronounced.
Btw I didn't know about this channel.

Bernd 09/06/2018 (Thu) 17:28:28 [Preview] No.19023 del
I believe "rabbit" was used because it compares rabbit, a staple for English people, to cheese which was a staple for the Welsh. "Rarebit" on the other hand I think was probably just invented to stop people from being confused with restaurant menus or something.

Bernd 09/06/2018 (Thu) 19:42:24 [Preview] No.19027 del
Wait, why these posts have Slovene ball? I remember them having Pole.

Bernd 09/06/2018 (Thu) 19:49:45 [Preview] No.19029 del
The older one has polanball too, just classic endchan again I guess.

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