Yes two_MN_kids.
Parsnip is a little sweeter. That's about it. When I get time I'll write another one for open fire just like when you hunt in the woods. You can use other things in it too, it will be changed a little bit, but it will be fine.
Search found 459 matches
- Wed Aug 22, 2012 21:21
- Forum: Recipes from around the world
- Topic: [HUN] Hungarian goulash.
- Replies: 16
- Views: 13913
- Wed Aug 22, 2012 15:41
- Forum: Recipes from around the world
- Topic: [HUN] Hungarian goulash.
- Replies: 16
- Views: 13913
- Wed Aug 22, 2012 15:18
- Forum: Recipes from around the world
- Topic: [HUN] Hungarian goulash.
- Replies: 16
- Views: 13913
- Wed Aug 22, 2012 14:32
- Forum: Recipes from around the world
- Topic: [HUN] Hungarian goulash.
- Replies: 16
- Views: 13913
[HUN] Hungarian goulash.
Goulash soup for city dwellers, the only ingredients you won't get is little smoke, and a little ash, depending on wind conditions. *You can make better soup, if you use meat with bones in it. Traditional goulash was the basic fare of the ancient shepherds. It is a very simple dish of beef, onion, p...
- Wed Aug 22, 2012 12:26
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 327681
My opinion is, that the more fat, or spice like hot paprika takes more salt to balance taste. My favorite is hungarian sausage cold out of the refrigerator, because taste better cold the next day. I bake my sausages in the oven. _____________________________________________ Just a note I just discov...
- Wed Aug 22, 2012 12:16
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 327681
The legal limit is 50 % fat for fresh italian sausage in the United States. The white you see in sausage is not all fat, just white, but let me tell you, not everything you see white color is fat. Sinews, tendons, are also white, did I mention it yet, that duck feathers are also white ? Ground meat ...
- Wed Aug 22, 2012 04:35
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 327681
- Tue Aug 21, 2012 14:01
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 191970
- Tue Aug 21, 2012 13:38
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 327681
Mr. Chuckwagon ! SUPER.......and because I'm very busy, only one joke today. A lady was selling mushrooms on the market, somebody walked by, and said......"My lady, those are poisonous", "don't worry my son", replied the lady, "I didn't pick them for myself, I picked them for sale." And I started to...
- Tue Aug 21, 2012 05:39
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 511798
- Tue Aug 21, 2012 05:28
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 191970
- Tue Aug 21, 2012 05:14
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 511798
- Tue Aug 21, 2012 05:11
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 511798
- Tue Aug 21, 2012 05:09
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 511798
Hmmm...... I'm a gardener too. I have pictures of some very beautiful peppers, but I don't know how to load them up here. I have some time now, but on Saturday I'll have lots of my friends for company, starting tomorrow I'll be very busy. A have some, the one they make the famous Hungarian one too. ...
- Tue Aug 21, 2012 03:19
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 511798
Mr. C.W. I really, but really like your idea. And now I let you know why I was told "more days then sausage". After WW2, we were very poor. At the beginning of winter, finally we had sausage. When it was ready to eat, I could take some to school. I went to the place it was kept, and cut off 2 pieces...