#paprikas csirke

[yourfaveishungarian]

hungarian win! paprikás csirke from real life is hungarian!

#paprikas csirke #real life #your fave is hungarian

[petermorwood]

“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”.

#food and drink #kitchen adventures #dracula's chicken #paprikahendl #paprika hendl #paprikas csirke #chicken paprikash

[carltonlassie]

#what kind of csirke paprikas is he having #dracula daily #though every time ive made csirke paprikas i did get very snoozy afterwards

[cicadabooks]

what is the best paprika hendl / Paprikás csirke recipe? I have the basic ingredients to make most versions. There’s just a lot of variations.

I’m subbing dairy cream with something non-dairy. I’m lost on the authentic paprika spicey discourse; I’m going to just add 4-5 tablespoons of the paprika I have on hand and call it a day.

#dracula daily #paprika hendl #Paprikás csirke #my eastern european ancestors: 'finally the kid is using that paprika huh and it only took two weeks of an internet meme'

[rhcp-source]

Cuisine - Hungarian Chicken Paprikash Recipe

In this traditional family recipe for Hungarian chicken paprikash, chicken breast is cooked in a tomato sauce with paprika flavor and served with tiny dumplings. Over rice or egg noodles, this is best.

#mom #csirke paprikas #budapest #recipe #family recipe #dish

[deusexautomobilis]

Recipe for Hungarian Chicken Paprikash This family recipe for Hungarian chicken paprikash features chicken breast in a paprika-flavored tomato sauce with little dumplings. This tastes best over rice or egg noodles. 1/2 cup sour cream, 4 skinless boneless chicken breasts, 1/2 cup water or more as needed, 1 teaspoon cold water, 1 egg lightly beaten, 1 can diced tomatoes, 1 teaspoon salt, 1 tablespoon all-purpose flour, 4 slices bacon diced, 1 cup water, 2.5 cups all-purpose flour, 1 onion chopped, 1 tablespoon paprika or more to taste, 1 teaspoon butter

#budapest #cafe #csirke paprikas #hungarian #heat

[dramatic-dolphin]

I love how you guys are discovering spicy Hungarian paprika, and yes it is super good! But as a Hungarian I feel like it's my duty to mention that paprika hendl is simply german for our national dish paprikás csirke and it is Not made with spicy paprika. It's got sweet paprika. Jonathan Harker is unfortunately just british.

#dracula daily #paprikás csirke my beloved 🥰🥰 #you can make it spicy i guess but i've never seen it. paprikás csirke is not rly a spicy kinda dish #even the spicy recipes i see make it mildly spicy at most

[algorizmi]

paprika hendl

This is the recipe I’ve been using for years for Paprikash. (a.k.a. Paprikás Csirke / paprika hendl) In respose to the current hype, I figured I’d share it with you all. Makes 6 servings.

Ingredients

Oil, butter or lard -- 2 tablespoons

Chicken thighs, deboned & skin-on -- 2 ½ to 3 pounds

Onions, thinly sliced -- 2 (or 3 if small)

Hungarian sweet paprika – ¼ cup

Korean chili flakes – 2 teaspoons

Pastry flour -- 2 tablespoons

Poultry stock, unsalted -- 1 ½ cups

Red bell peppers, diced -- 2

Salt and pepper -- to taste

Sour cream -- 1 cup

Lemon juice (optional) -- 1 tablespoon

Directions

Heat the oil over medium-high flame in a large cast iron skillet. Add the chicken skin-side down and brown until skin is crispy, about 7 minutes. Remove to a board, and cut into bite-size pieces.

Remove any excess oil leaving about 2 tablespoons and add the onions. Sauté the onions until wilted and beginning to brown. Stir in the paprika and flour and cook for 1 to 2 minutes.

Whisk in the stock in portions, breaking up any lumps. Add the browned chicken pieces, bell peppers. and the salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 25 to 30 minutes, or until the chicken is cooked through and tender.

Stir in the sour cream and lemon juice if using. Adjust seasoning, thin with stock if desired, and reheat over low flame. Serve hot with spaetzle, gnocchi, or egg noodles.

Variations

Mushrooms can be added with the stock.

Kosher version: Instead of sour cream, use 50% more flour, 33% more lemon juice, and some extra stock. For passover use potato starch instead of flour.

#The quality of the paprika makes the dish #If you use an average jar from the grocery store spice aisle you will be disappointed #food #words in the words part #dracula daily

[atundratoadstool]

Very important question, my friend visited Hungary and brought me some paprika (both sweet and hot). Obviously now I have to make the paprika chicken, but what would be the recipe closest to the one Stoker describes?

This has been sitting around in my inbox forever, and I hope you've managed to find a recipe to your liking in the meantime--particularly as my advice on the topic probably isn't all that stellar.

Stoker's knowledge of paprika chicken came from his sources on the topic (all of which should be noted tend to be inaccurate and condescending as regards the regions they describe), and we can get a rough idea of what he was envisioning pretty readily. Of the sources he listed that mention the dish, he took his notes for the novel from Andrew Crosse's Round About the Carpathians (cw: slur on linked page), but Crosse doesn't give us much more information than "chicken with red pepper." Nina Mazuchelli's Maygarland elaborates a little more by telling us how "a fowl that, in blissful unconsciousness of the immediate future, has been picking up the crumbs that fell from the traveller's table as he partook his first course, may, at his last, appear in the form of a hasty stew, thickened with red pepper." E. C. Johnson's On the Track of the Crescent probably gives us the most description of any of the books we know Stoker accessed, stating that paprikas csirke "is prepared by giving some ancient chanticleer the 'happy despatch,' cutting his remains to small pieces, and putting them into water, in company with flour, cream, butter, and a great deal of paprika or red pepper." Consistently, we can see that writers with whom Stoker was familiar are describing a chicken dish featuring some manner of thick paprika-based sauce, which is in keeping with most paprikash recipes I've encountered.

I, however, have always used variants on Leonard Wolf's recipe, which he included amidst his various other incredibly zany footnotes in the 1975 Essential Dracula (I tend to omit the tomato and add a touch more sour cream though).

PAPRIKA CHICKEN (Paprika Hendl) 1 young fowl (about 4 pounds); 2 tablespoons fat; 2 large onions, chopped; 2 tablespoons Hungarian sweet paprika; 1/2 cup tomato juice; 2 tablespoons flour; 1/2 cup sour cream. Cut chicken into service pieces, and salt. Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer, covered, 1 hour or until tender. Remove chicken. Add remaining paprika to sauce, then add the flour beaten into sour cream. Simmer, stirring, 5 minutes or until well blended. Put sauce through sieve, food mill, or blender. Heat chicken and pureed sauce together over a low flame. Arrange chicken on warm platter. Pour half the sauce over; pass the rest separately in a sauceboat.

I will in no way vouch for its authenticity, but I feel that even were it not terribly Stoker-accurate it meshes pretty well with Dracula fandom in spirit, having been connected to the novel by the annotator who also tried to recreate the vampiresses blood sucking noises with his own mouth and had an undergraduate student pretend to be Seward and demo cutting through an iron bar with a medical saw.

#Bram Stoker #Dracula #Dracula Daily #Dracula Daily asks

[r3mlato]

mindig elfelejtek egy csomo kajat kiposztolni, de most eszembe jutott vacsi kozben. legutobb tavasszal volt ilyen kajas omlesztett poszt, azota az extrabbakat kitettem, de akkor itt van minden mas. klasszul belaktuk a konyhat, bar meg egy nagy szekreny hianyzik hogy ne egy salgo polcon taroljuk a szarazarut, remelhetoleg meg iden sikerul valamit szerezni.

tovabbra is nagyon szeretunk fozni, gyakran van ramen, mindig varialjuk valahogy, volt mar tonkatsuval is, csinaltunk grillezett sajtot salival, mert bitang olcso volt a brie a costcoban. mivel mire odaertem augusztusban a csirke csibeszbe mar elfogyott a rantott majas zsomle es talaltunk itt meglepoen jo minosegu csirkemajat, volt az is franciasalival. meg nyaralas elottrol volt egy csomo zsalyank, igy csinaltunk zsalyas pork chop-pot zsalyas-feherboros gombamartassal es feherrepa purevel. kiserletezunk uj pizzateszta receptekkel is, az egyik pl ontottvas serpenyoben keszult, de volt csodaszep tonhal steak is ugyanabban. meg regebben talaltunk a turiban egy konyvet (the kitchen garden cookbook) amiben evszak szerint vannak receptek, mindig az epp aktualis zoldsegekkel-gyumolcsokkel. csinaltunk is parat, talan a legjobban a roasted red pepper and chickpea soup sikerult, nagyon izgalmas izvilaga van, fokhagyma, gyomber, romai komeny, fahej, piros paprika, tahini, mez kakukkfu. biztos hogy meg sok receptet ki fogunk probalni belole. de volt ami nem sikerult mint peldaul a spicy garlic sausage vindaloo dried plum chutney-val, tanulsag, hogy erdemes gondolkodni es vegig olvasni egy receptet, mielott magaval ragadna. ma meg egy portobellos-brie sajtos burger volt, tormas mayo-val es banana pepperrel.

enni jo. talalni tovabbra sem tudok.

#foodporn

[viking84chef]

Mai ebéd. Homemade 🍔

Húspogácsa: darált csirke, bacon, sajt, füstölt arab paprika, arab csirke fűszerso, só, mustár, füstölt sajt

Szósz :mustár, majonéz, bbq szósz, chilli's ketchup

Össze tétel

Ez a poszt sokadik próbálkozás mert mindig visszadobta a képeket. Pedig van pár. Próbálok csatolni a folyamatról

Az enyémbe volt karamelizalt hagyma, bacon 🥓 és Tükörtojás is

[petermorwood]

Follow-up, as promised...

Further to this post, I went rummaging.

My stars, it turns out we've got some serious goodies at the back of the cupboard.

They've all been here long enough that @dduane and I will eat well this next week or so, but the first of them, mentioned often by Dracula Daily...

...“We left in pretty good time, and came after nightfall to Klausenburgh. (Cluj) Here I stopped for the night at the Hotel Royale (AFAIK, fictional) 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.”

...is this one.

This is a standard bung-it-in-the-microwave ready meal (3 mins / 700w, wait 3 mins, eat) but there's no reason why it can't be prettied up a bit.

Taste report: the flavour was creamy, buttery, paprika-y, and entirely pleasant (if there were more of these I would scoff them) and the Nockerl (mini dumplings) were properly al dente and excellent, but it was by no means "thirsty", by which I assume spicy-hot. Okay, it wasn't labelled as such, but it was even milder than any Paprikahendl I've eaten in a restaurant.

I suspect that, like most ready-meals of this kind, including curries and chili-con-carne, its spice level has been dialled down to Avoid Shocking The Customers, though TBH most German / Austrian dishes labelled Scharf, Feurig or Würzig (all meaning spicy or hot) have been lacking in the oomph department, at least for me. (Some haven't, which is always a pleasant surprise.)

I'm going to make my own Paprikahendl in the next while because I got some sweet and hot paprikas from Polonez in Dublin, and right now, DD is in the process of making Paprikaente, based on several Paprikahendl recipes and a couple of duck breasts found at the back of the freezer. I don't know if that's authentic or not, but it smells great and I don't care. :->

*****

I've suggested in another post why Jonathan Harker found this dish "thirsty".

It wasn't because he he had a wimpy English palate unaccustomed to spicy food - the Edwardian era was familiar with fiery curries from Raj India, and even featured cayenne pepper as a table condiment, complete with its own caddy and (often devil-topped) spoon...

My opinion was that Paprikahendl (Austrian) / Paprikás csirke (Hungarian) was a peasant dish, with the main part of the meal a big dish of noodles or dumplings. Those would be perked up with a sauce based on some elderly chicken which had stopped laying, well-spiced so a little could flavour a lot.

Those noodles have lots of names - nockerln on the packet I posted, also nokoldel, csipetke, spaetzle, tarhhonya and so on - and were what filled people up, with the meat accompaniment more of a relish or seasoning. In the same way, for instance, Yorkshire Pudding used to be served with gravy as a first course, so the second course of meat would go further.

Rice / bread / couscous/ pasta / mian / potatoes / fufu / polenta etc. did the same; many of these are served alongside rich, spicy, buttery etc. dishes and are now suggested as fire extinguishers for "over-hot" foods because the proportions of bland vs rich / spicy have shifted.

Back when, dinner would have been lots of name-the-regional-bland carbohydrate, along with a little bit of over-hot (or -garlicked or -herby or -smoked-bacon / sausagey) protein, which might have tasted excessive alone but would have given flavour to all that bland.

*****

Side-note: it's another possible reason, besides conspicuous consumption, for lots of spice in (rich people's) medieval dishes; in winter and spring, all that spice would have made smoked / salted / dried meat more interesting.

The business of "spices masked bad meat" is rubbish, and originated as recently as 1939 thanks to historian J.C. Drummond, who didn't know what "green" meant in food context. Green cheese = fresh cheese, green meat = un-aged meat.

Drummond assumed a recipe to change the flavour of "green venison" was to cover that it had gone off. It was in fact meant to tenderise it as if hung a few days in the cold store, but "medieval people were primitive" has always been more acceptable pop history than "medieval people were pretty smart".

*****

Harker, eating the chicken-and-sauce as The Meal (Stoker doesn't mention accompaniments or Bulk Carbs like noodles, spaetzle, etc. so you'll have to trust me), would have been like someone taking a swig of hot sauce or chomp of chilli pickle and then declaring the entire meal over-spiced or "thirsty", unaware of the proper proportions of What Goes With What.

A hotter, spicier, "thirstier" Paprikahendl would definitely go with a big mound of these little noodles, so I plan to see - and taste - how it'll work.

And how it'll look, too. :->

#food and drink #paprika hendl #paprikahendl #jonathan harker #dracula daily

[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

[canary0]

May 3, Bistrita - Dracula 2023

The train left Munich at 8:35 pm on May 1st, arriving in Vienna early the next morning.

We would have been there sooner, but the train was an hour late. Really unfortunate, because once I arrived from Vienna to Budapest, the place is beautiful. The fact that the railways wanted to get back on schedule meant that didn’t get much of a chance to explore, but I managed to get a few pictures.

Train station interior: Photo by Thomas Choi on Unsplash (https://unsplash.com/photos/DdBEYd4hZ5k)

Train station exterior: Photo by Gabriel Miklós on Unsplash (https://unsplash.com/photos/asIEq0NrNNE)

Budapest: Photo by Klaudia Olejnik from Pixabay (https://pixabay.com/photos/budapest-hungary-river-city-bridge-7810815/)

You can feel the history, moving into the area that the Ottoman Empire once ruled. The influences are so different, between the oldest architecture in England and here. Like a gateway into Eastern Europe, something like that. I would love too travel here some time when I’m not on business with Mina. She could probably tell me the history of half the buildings here.

Sadly, I left shortly after I took the picture of the bridge. I almost ran late for the train taking off again! I can’t complain, though, as we left in good time and weren’t too late getting into Cluj-Napoca. Even the rail station was lovely.

Train station: Public Domain image at Wikipedia.com (https://en.wikipedia.org/wiki/Cluj-Napoca_railway_station)

I stayed for the night at a small hotel about ten minutes walk from the station, Villa Escala. I always thought that if you’re going to travel, you should go places where you can absorb the atmosphere more, and this place was lovely in that regard. The atmosphere warmed the soul, and the furniture wore its history on its sleeve without looking worn out.

Hotel (Villa Escala): Photo at Booking.com (https://www.booking.com/hotel/ro/villa-escala.html)

Once I checked in, I inquired after the staff where I might find some local fare, and they directed me to a nearby restaurant where I had a lovely dish they called “ paprikás csirke”, chicken paprikash. While apparently not commonly made this way these days, this particular place used an old recipe that included hot paprika, and it was quite a thirsty dish. I finished my carafe and water and needed more. It was interesting in how the burn was more at the back of the mouth and going down than at the front.

Mina: I think you would love this dish. Creamy, spicy, a little tart from the sour cream, and a subtle sweetness. I found a recipe for it you might want to try. (link)

Chicken Paprikash (paprikás csirke): Photo by Istvan Szabo at Pexels (https://www.pexels.com/photo/a-close-up-shot-of-a-chicken-paprikash-dish-10338434/)

While the cell reception has grown increasingly spotty during my trip, I’ve done some research on the area as I went. The place I’m going is right on the border of Transilvania, Bucovina, and Moldova (that’s the Romanian state, not the country – that’s farther east yet), in the eastern half of the country, tucked up in the Carpathian Mountains. I won’t be quite heading into the latter two states, I gather. I think the castle must not be on any official roads, because I couldn’t find where it’s supposed to be on any roads. I think I can see an impression on Google Earth, but it’s surprisingly blurry. I can’t tell if what I’m seeing is a castle or a strange craggy outcropping. I suppose I’ll see.

Anyway, there are a few different ethnic groups in the area: Saxons (yes, the same ones King Arthur was supposed to have fought – they occupied a really wide swath of Europe), Vlachs (speakers of Eastern Romance languages, possibly descended from the Romans who once occupied the region; indeed, they simply called themselves Romans), Magyars (Hungarians), and Szekelys (who regard themselves as descendants of Huns, and served as the vanguard of Romanian armies in the past). Supposedly, when the Magyas conquered the Carpathian Basin, they found the Huns already there, so it’s possible.

Supposedly the Carpathian Mountains are rich in folklore and stories of all sorts of strange beings out there in the night. I think I must have been thinking about it that night, because my sleep was interrupted by odd dreams. It likely wasn’t helped by a dog howling beneath my window, the paprika, or the picturesque, if rather spooky, graveyard I had to pass between the hotel, train station, and restaurant. Despite that, I must have been sleeping very deeply by morning – it took a couple of wake up calls for me to actually get up.

I had a breakfast of more paprika, a polenta-ish cornmeal porridge called “mămăligă”, and a stuffed eggplant dish they called “impletata”… but since that word just means “stuffed” according the the online translator that has been a lifeline this leg of the trip, I think they might have been having me on a little. Very tasty, though, so I can’t complain too much.

I hurried through the food to get to the train on time, since it was supposed to leave before late, but… Well, the phrase “hurry up and wait” comes to mind. We didn’t get started until at least 8:30. Such is life.

The train took a moderate pace through the countryside, which suited me just fine. I mentioned that Budapest was beautiful, but the countryside of Transilvania has a completely different sort of beauty. Little picturesque towns in the midst of rolling fields and little rivers in the distance, castles settled atop steep hills, watching over the surrounding area like lone sentinels. The streams and rivers had wide, stony margins that made me wonder if they were prone to sudden floods. Every once in a while, we would pass a small village and town close and see people going about their daily lives that made me think of some of those cottage/back to nature sort of aesthetics you see online. It reminds me of a cottagecore mood board Lucy once showed me when we visited, and traveling through this region, I can feel the appeal.

Romanian Countryside: Photo by Fotografu on Unsplash (https://unsplash.com/photos/8h-yUi_l2Jw)

I arrived in Bistrita iwhile it was still somewhat bright, sadly too late to do much in the way of sightseeing, though a little bit of hurry let me take a photo of the church that dominates the central square of the town.

Bistrița Evangelical Church: Photo by Mian Bulacu (https://backpackglobetrotter.com/2018/09/17/postcards-romania/)

The Count directly me to The Coronana de Aur hotel. It’s a modern business hotel like many others, but it’s hard to find a hotel that’s historic these days. While it’s a little disappointing, as I was hoping to take in a little more of the local feel, it was nice to have a comfortable place to stay before I head off to the Tihuta Pass tomorrow. Having good reception to call Mina before I go is a comfort, too.

When I arrived, the front desk staff passed me a letter from the Count: “My Friend.--Welcome to the Carpathians. I am anxiously expecting you. Sleep well to-night. At three tomorrow a bus will start for Bucovina; a place on it is kept for you. At the Tihuta Pass my carriage will await you and will bring you to me. I trust that your journey from London has been a happy one, and that you will enjoy your stay in my beautiful land.

Your friend,

DRACULA.”

(A/N: Hopefully you enjoyed the first foray into this silly endeavor to rewrite the book as if it was happening as of May 3, 2023. This is absolutely not meant to be serious.

I am trying to make it a little more accurate to real world Romania as much as I can (and as much as can be reasonable from an Englishman's perspective). We're part of a connected, small world these days. I think that's going to make the horror of the isolation even stronger.

Anyway. Have fun with the dumb, silly thing I'm making at DD goes. If it's not your cup of tea, you are welcome to move on.

Obviously, this is not mine, Dracula being public domain in the US aside. It's basically fanfic. Some of it will be direct quotes. Probably not much, as having characters in a modern context will change them, and that'll be filtered through my own lens of how I perceive them as well.

Enough excuses, I suppose. It'll be what it'll be.)

#dracula daily #dracula #modern rewrite #everything that's happened now is happening now #just for fun #I stayed up way too late writing this #dracula 2023

[hamletteprinceofdenmark]

A new player enters the Paprika Discourse!!

Okay so Jonathan never actually says “spicy”, he says “thirsty”.

I just made Paprikàs Csirke for dinner tonight (what Jonathan refers to as Paprika Hendl) because I thought it would be fun what with everything coming up Dracula at the moment.

And maybe it was just the recipe I tried, but although it isn’t very spicy, it is very salty, which has to be said, has left me quite thirsty.

I propose that we have all been blind-sighted by making fun of English people’s lack of spice tolerance (a laudable goal) and failing our basic reading comprehension (less good).

The dish isn’t spicy! It’s salty! It’s thirsty!

(It’s also bloody delicious, Jonathan does not lie, I highly recommend whipping it up and trying it for yourself)

#Dracula daily #Dracula #Jonathan Harker #paprika hendl #paprika discourse #< can’t believe that’s an actual tag 😆 #my Dracula daily

[overlord-n]

Decided to make paprika hendl/chicken paprikash to celebrate Dracula Daily starting up again (there is chicken in mine I just forgot to take a photo before putting it tubberware for work). Its super good, 100% recommend to everyone. And our good friend Jonathan is just incredibly British and doesn’t know what spices are. Cuz its not that “thirsty”. Recipe I used if anyone wants it:

#dracula daily