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#chicken paprikash
supergringa · 8 months
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informing the gc of dracula’s recent activities
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brattylikestoeat · 2 months
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petermorwood · 7 months
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Further to its brief mention in this post, the Paprikaente (Duck Paprikash) was a great success! And quite perky, too.
Indeed, almost "thirsty" as Mr Harker calls it, so by coincidence, or possibly by crafty shopping, that wine, also Hungarian, complements the dish very nicely.
Our recipe was an amalgamation of The Best Bits from several others, so @dduane will have to write it up, which means it'll probably get posted here next week.
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Meanwhile, there's enough left for second helpings (it's VERY rich and servings were kept small), so...
I'm going to go have some more.
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writergeekrhw · 2 months
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Hi Robert, may I ask you about the references in DS9? Not the Shakespeare ones, those are quite common in the Trek universe but others that may not necessarily relate to the plot. Like in 'Paradise Lost', when O'Brien and Bashir tell direct quotes from a lesser-known Monty Python sketch, or in the same episode, Sisko is reading his friends' names from a manifest which are all characters in Catch-22 (one of the greatest books ever written btw). Have these been added for fun or to pay respect? (My guess is both.) Were there any copyright issues because of these (except for the James Bond thing)?
Also, very important :-) where did the chicken paprikash come from? It even looks perfectly authentic on screen - other than no one would eat it with the salad Sisko is making, it's usually served with a special kind of pasta due to its thick and rich sour cream based sauce. In the early 90's, you couldn't just type it into Google to find a million recipes. Was there maybe a Hungarian cook in the crew you took the inspiration/idea from?
Thank you!
REFERENCES:
You're right, those were done both out of respect and as a bit of fun. Like the names in "Past Tense" or "Little Green Men." We never got any pushback from legal that I know of.
CHICKEN PAPRIKASH
My summer job in college was working at Ghirardelli Square at home in San Francisco, and when I was there, there was a Hungarian restaurant on the top floor called Paprikás Fonó. I'd eat lunch there sometimes and their chicken paprikash was AMAZING. I have no idea why props decided to serve it with salad instead of nokedli. Madness.
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In honor of Dracula Daily, Hungarian Chicken Paprikash is on the menu!
Not shown: served with wild rice (and leftover Spanish rice since there wasn't enough of the wild stuff for everyone lol)
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The modern influence of Bram Stoker
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morethansalad · 10 months
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Vegan Hungarian "Chicken" Paprikash
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secondbeatsongs · 2 years
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this is the second time I've made chicken paprikash, and it was even better this time around!
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this time I added bell peppers, garlic, and cayenne pepper - and I used a non-stick pan, so it was both easier to make and tastier to eat! :D
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mickules · 2 years
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“I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem. get recipe for Mina.)”
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"My dear Count . . .what on earth distracted you?"
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Someone called Jonathan a Himbo and I was reminded that he had time to do a full double take before Dracula even made the decision to defenestrate his mirror.
(Everyone and their Mother has already made this joke but I am a simple man with a one tack mind.)
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I didn’t think I’d be looking up recipes vaguely alluded to in a 125 year old book in the year of our lord 2022, yet here I am, gleefully awaiting an e-mail update from my friend Jonathan, and ‘Paprika Hendl’ is delicious.
And though I, like Jonathan, am similarly afflicted with being British, I was not unduly ravished by thirst
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the-bug-geek · 5 months
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Guess which recipe made it to the WAPO's list of 30 reader favorites? Chicken Paprikash!
[The Washington Post]
https://www.washingtonpost.com/food/2023/10/26/reader-favorite-recipes-washington-post/
I am confident that my dear friend Jonathan would be so pleased, if he were only to stop sharpening that kukri knife of his.
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p1aguewitch · 2 years
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Friendly helpful PSA for the Dracula daily peoples:
I regularly make chicken paprikash/paprika hendl, and I’ve been seeing a lot of people making it since Dracula daily started circulating this year which is so awesome! But- quite a few people have also been saying paprika is either flavorless, or wayyyyy too hot and they will never eat the dish again.
So I’m here to help!
What you guys need to try, is using a mix of these together when you make it- not one or the other only. The recipe I always use requires around 3 tablespoons of paprika, and I use 2 1/2 tablespoons of the sweet, and then a half tablespoon of the hot. This ends up with a lot of the flavor, but only a small/mild bit of the spice! If you want more spice, just increase the ratio :)
I hope this helps some people out so they can enjoy the dish! I’ve made the mistake once of trying to make it with the hot only, and it was so spicy it physically hurt too much to eat, so I also want to save you guys from that lol. Have fun!!
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spaghetti-aldente · 10 months
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I did it guys I made the dish. It turned out really good
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brattylikestoeat · 11 months
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petermorwood · 2 years
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“We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (mem. get recipe for Mina.) I asked the waiter, and he said it was called “paprika hendl” and that, as it was a national dish, I should be able to get it anywhere along the Carpathians.”
What with all the recent discussion about the spicing of Paprika-Hendl / Paprikas Csirke / Chicken Paprikash as described in “Dracula”, @dduane and I wanted to try a modern version without going to Klausenburg (now Cluj in Romania).
Courtesy of the Austrian Supermarket, we’ll be able to do just that. And then I’m going to make my own version in the old style - with hot paprika - and find out why Mr Harker found it so “thirsty”.
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tmorriscode · 11 months
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Interesting that friend Johnathan calls Paprika Hendl thirsty. Dracula is about the English fear of an othered (eastern foreigner) colonizing England by consuming Englishman.
And here we have an Englishman consuming foreign cuisine as he heads east.
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honeylunches · 9 months
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Chicken paprikash, from scratch! Perhaps not the most authentic, as this was inspired by a 1986 Campbells Soup cookbook recipe I love, except this time made with my own rich mushroom cream sauce instead of the cream of mushroom soup (though that way is still very, very good); with paprika, a hint of cayenne, and sour cream, served with pasta shells.
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