#nokedli

[writergeekrhw]

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.

#ask me anything #tv writing #ask me stuff #ds9 #star trek #star trek ds9 #deep space nine #star trek deep space nine #deep space 9 #star trek deep space 9 #chicken paprikash #nokedli

[flameintobeing]

my boyfriend and i visited Budapest a few months ago and LOVED it, and LOVED the food. so yesterday we decided to try and relive that experience a bit: we went for lunch at a local Hungarian restaurant in our neighborhood, and were absolutely not disappointed. the goulash was unsurprisingly the best dish, but it was all great. pictured here:

Hortobágyi palacsinta - meat-filled crepe

Rakott Krumpli - layered potatoes with sausage and egg

Goulash with Nokedli (Hungarian dumplings)

#food #hungarian food #goulash #Hortobágyi palacsinta #rakott krumpli #the restaurant is in tel aviv and called 'tulip' #nokedli #foodies #Hortobágyi #Hortobagyi #personal

[absakilit]

Spy and Sniper enjoying traditional Hungarian meals in Budapest

#tf2 #tf2 fanart #team fortress fanart #team fortress 2 #sniper fanart #spy fanart #tf2 sniper #tf2 spy #hungary #budapest #nokedlis pörkölt #gulyásleves #i wanted to combine tf2 with hungary somehow but all i could think of is food xp

[lizzieraindrops]

Paprika Hendl alternate recipe for if you can't eat onion or tomato like me

Hey DracDaily club! Thanks for making the past several months such a unique moment in time, I've had a blast.

I made the famous paprika hendl but mercilessly modified it so I could actually eat it. It's definitely not traditional, but it is tasty. Thanks to @imaginariumgeographica for providing this traditional recipe from Hungarian Classics by Chefparade Cooking School Budapest, edited by László Kócsa:

Since I can't eat onions, tomatoes, or peppers other than paprika (thank you SO much for introducing me to Hungarian paprika, everyone!!), I omitted them. I substituted celery for the onions. Instead of the tomato and yellow peppers, I added some pumpkin for extra veg/sauce texture.

Note!! If you can get a hold of it, hing (aka asafoetida) powder is a great substitute for aromatics like onions or garlic, but made from the fennel plant instead. You may be able to find it at an Asian grocer or somewhere that sells Indian spices. Personally, I find it very soothing on the stomach. It's a great option if you have acid reflux or something similar and need to avoid alliums. I sprinkled a moderate amount of hing powder (maybe 1/2 tablespoon) over the hot oil at the beginning before adding the celery. I highly recommend it to replace some of that lost oniony flavor, it's quite strong.

I followed the recipe for everything else, and it turned out great and very flavorful. Although I would recommend doubling the Hungarian paprika, it could easily take a lot more - this is a bit of a Jonathan version lol.

Happy Dead Drac Day!

#dracula daily #paprika hendl #jonathan harker #lizzie taking up space #recipes #also. don't forget to add the bit of oil to your nokedli batter. god. misery #also hmu if you want the recipe transcribed #anyway i can't tell you how excited i am to have a new and very flavorful recipe #it is SO HARD to find flavorful food without getting ingredients that upset my stomach #and listen to me. up the paprika. put three tablespoons/45mL. do it for jonathan.

[minyitheraccoon]

@suskamacska

#a hölgy szerény de váratlan összeghez juttathat #nokedli a gyönyörű buta nő

[littlegoldfinchh]

Putting szalonna in my lecsó was definitely one of my best decisions ever

#no i refuse to call it bacon it's not ''bacon'' shut up #wish we had nokedli :((( azzal az igazi #rambling

[damage-ko]

I wambt Paprikas..,,,

#brain puke #with nokedli #and sour cream

[resourcefulsatan]

I received my first letter from Jonathan Harker today, and I LOVE this! He recommended getting the recipe for Paprika Hendl, so here it is for anyone who wants to try it. (edited to add the other dishes mentioned) Paprika Hendl Chicken Dish Nokedli Pasta for the Hendl Basic Mamaliga Romanian Polenta Impletata Eggplant stuffed with forcemeat

#dracula #dracula daily #bram stoker #jonathan harker #food from fiction #bram stocker's dracula #Golden Krone Hotel #get recipe for Mina #forcemeat sounds so gross #i hate it #mina murray #paprika #paprika hendl #mamaliga #impletata

[teratocrat]

dragongirl who eats cumin lamb and shish tawook and cong you bing and cong you ban mian and nokedli and csirkepaprikás and pörkölt and akkawi fatayer and kalamata olives and hong shao rou and jasmine rice and sticky rice and fried rice and soba and buckwheat pancakes and gyoza and pizza and fried chicken sandwiches. and then falls asleep for ten days on a heap of gold and silver and copper and platinum and electrum and aluminum and bronze and shakudo and brass and iron, and diamonds and emeralds and sapphires and pearls and amber and jet and jade and peridot and demantoid and moissanite and opal and coral and rose quartz and smoky quartz and amethyst and citrine and lapis lazuli and carnelians and topaz and tigereye and agate and chrysoprase and chrysocolla, and enchanted swords and blessed swords and cursed swords and intelligent swords and hide-piercing lances and illusion-dispelling mirrors and seven-league boots and cauldrons that eternally dispense nourishing food and tablets that allow communication across great distances and other wondrous things besides. and then when she wakes up everyone loves her and is pleased to see that she is awake

[zoeeozzoeeoz]

[anyadisszeretne]

Tesó, felnőtt nők oktatnak kislányokat arról, hogy hogyan táncolnak, öltöznek és mit csinálnak s közben ők pár évvel ezelőtt ennél gázabb dolgokat leműveltek. Felnőtt férfiak oktatják a fiúcskákat, hogy jaj becsüld meg lányokat aztán haza megy és agyon veri az asszonyt majd a gyereket is mert nincs nokedli az asztalon vagy éppenséggel nem áll fel neki mert annyit verte a faszát azokra a kislányokra... Tehát tekerd meg azt a cigit mert ez egy komédia 2023-ban ami megy

#Mi a fasz #magyar #idézetek #gondolatok #saját #magyar idézetek #Magyar emberek #2023

[forestcrittervillains]

old art but I was thinking of it so I wanted to post it @abbeykitchenmouse and I making Paprikás csirke. Recipe under the cut.

To make Paprikás csirke you will need:

-large package of chicken thighs (I like bone-in-skin-on). You can also use an 8 piece chicken dinner cut, or a whole chicken you part out, or whole chicken legs, whatever you want. -3 roma tomatoes -Half a head of garlic -1 large yellow onion or 2 small yellow onions -2-3 tablespoons of hungarian paprika (1 tablespoon hungarian hot paprika, or even cayenne if you like it with a bit of a spicy kick) -salt and pepper to taste -1/2 cup water or chicken broth for the Paprikás itself. -8oz Sour Cream, 3 tablespoons flour, and 4oz heavy whipping cream for the cold roux. -1/3 a stick of butter (Or about 3 tablespoons) Serves 6-8.

Start by chopping all your vegetables. Cut the onion(s), and put them in one bowl, then cut the tomatoes and cut or crush the garlic into a separate bowl together. This is because they will be added together in stages.

In a large heavy bottom pot with a lid, like a dutch oven, melt the butter over medium heat. Salt and pepper the chicken. Brown it for a few minutes on each side, in batches as the size of your pot allows, and set it in another dish aside once it's done. Don't worry about any bits that stick to your pot, they'll come up when the veggies get added in.

Once the chicken is all browned and put aside, throw the chopped onions in and cook until translucent. Then, add the tomato and garlic, and cook until this comes together into a lovely thick soupy kind of mixture.

Take the pot OFF the burner, add the paprika and stir it in! You don't want to scorch it by leaving it on the burner while you do this, it can become bitter! Put it back on the burner and put the chicken back in and stir it around to coat.

Add your water or broth, it should just come short of covering the chicken. Allow to come to a simmer, then place the lid on, and turn the heat to Medium-Low.

Let this simmer for 45 minutes. While it does, combine the Sour Cream, Flour, and Whipping Cream to make the cold roux. Mix it together with a whisk or fork in a bowl that is larger than you'd need, because later you will be Tempering it with the broth from the Paprikás and that will need some room, and then cover it and set it aside on the countertop to come to temp.

After 45 minutes has passed, uncover the Paprikás, and take the chicken out and put aside in a dish (This makes it easier to mix the cold roux into the sauce). Take a ladel of the hot broth and put it in the cold roux, and mix it in to temper it. Then you can pour the whole mixture into the pot and stir.

Turn the heat back up to medium and cook until it's as thick as you'd like. It should at least coat the back of a spoon. If it's not thick or creamy enough you can thicken it with one of your favorite cheater thickeners (Cowboy roux, corn starch in water, etc) or you can cook it down.

Add the chicken back in and stir to coat.

It's done! Now you can serve it over rice, barley, spaetzle, rutabaga, or csipetke or nokedli for the most traditional twist! Goes great with sides like seared brussels sprouts or asparagus.

#my art #mouse spouse #forest critter things #recipe #Paprikás csirke #paprikash #furry #furry art #cooking talk

[mothmonologue]

Made a new post because the old one was too long, thanks for tagging me @dramaticwriter !

Make yourself challenge! Link for the picrew is here (hope it works, this is all I can do on mobile)

https://href.li/?https://picrew.me/ja/image_maker/1322863

Actual picture of me from october to march

I tag @nokedli-power @holdvilagos @jellogram @littlegoldfinchh ^^

[g0om]

can i eat nokedli w curry or will i be sniped down

[jlilycorbie]

Paprika Hendl from Dracula

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. I found my smattering of German very useful here; indeed, I don’t know how I should be able to get on without it.

In honor of Dracula Daily and my friend Johnathan’s journey, I made paprika hendl and nokedli.

It’s lovely, and definitely something I’ll be making again. I used this recipe for the chicken paprikash and this one for the nokedli.

Don’t forget to serve it with a big glass of water for our friend Johnathan.

#Dracula #cooking the book #paprika hendl #our friend Johnathan #Dracula Daily

[flintandpyrite]

I had the day off on monday dinner 7/17/2023

Main: Fried Chicken Cutlets from Smitten Kitchen. Original recipe calls for boneless skinless chicken thighs but I only keep bone-in skin-on around so I deboned and deskinned them before pounding them very very thin. This worked really well, plus I had all that skin so I diced it and rendered it down into gribenes. This gave me about 1/4 cup of schmaltz so I added the vegetable oil to it and fried the chicken in it. Honestly, it tasted way better than plain vegetable oil which always tastes subtly off to me (maybe bc I don’t have a deep fryer so I’m probably overheating the oil). I fried these in my cast iron dutch oven (non-enameled) and it was very neat! Barely had to clean the stove after because this recipe uses so little oil by comparison to most fried chicken. I want to try this recipe again at some point with a marinade on the chicken cutlets ahead of time. We ate these with hot sauce and lemon juice and dumplings (see below)

Side: Nokedli. Fine, you can call them spatzle but I am very loyal to the recipe I learned at a cooking class in Budapest when I lived there briefly >10 years ago now. The recipe is: for one serving, whisk an egg with a pinch of salt. Add flour until it is thick enough to drip but not so thick you can roll it. If you fuck up you can add sour cream or yogurt to thin it. Drip the batter into boiling salted water and cook until it floats to the top. Strain them out and quickly toss with butter so they don’t stick.

Side: Collard greens, cooked with garlic and onion and garlic scapes and duck broth from a duck carcass I saved and boiled down over 2 days last week. Really good and hearty. Great with the rich chicken.

#10/10 dinner actually #been some real bangers recently I should write more of this down #flintandpyrite recipe blog