What’s “Your” Dish?

[MoneyGuy]

Originally Posted by Cali Panthers Fan

I need a recipe for a really good goulash. I ####ing love goulash. Help me Hungarian CP!

My best friend is Hungarian. I’ll ask his wife.

[MoneyGuy]

Originally Posted by Cali Panthers Fan

I need a recipe for a really good goulash. I ####ing love goulash. Help me Hungarian CP!

I have your recipe. Please provide either a cell number or email address and I’ll send it.

[Mightyfire89]

Originally Posted by MoneyGuy

I have your recipe. Please provide either a cell number or email address and I’ll send it.

Are you aware of private messaging on CP?

[MoneyGuy]

Originally Posted by Mightyfire89

Are you aware of private messaging on CP?

Of course, why the question? I have hundreds.

[Mightyfire89]

Originally Posted by MoneyGuy

Of course, why the question? I have hundreds.

No reason

[jayswin]

lol

[puffnstuff]

Maybe just share it with all of us...

[activeStick]

Originally Posted by Monahammer

If you add Lemon you have Cacio Pepe, an infinitely better and tastier dish than alfredo.

The great thing about cooking is it allows everyone to adjust their recipe and tweak it to their taste. I've tried variations but always come back to the traditional, classic recipe for cacio e pepe - no oil, and certainly no butter or lemon, just high quality peppercorns (e.g. tellicherry or similar) and pecarino romano, pasta water and spaghetti. My favorite pasta when done right.

[Bend it like Bourgeois]

Risotto

In the fam some don’t eat meat and don’t eat wheat, beyond a little chicken and seafood. Use fresh ingredients. Take your time. Enjoy the wine. Everybody wins.

That and mean Christmas turkey and gravy. Let it rest.

[MoneyGuy]

Originally Posted by puffnstuff

Maybe just share it with all of us...

It’s a photo. Then lazy me would have to either upload it somewhere and post the link. Haven’t done that in years.

[fotze2]

Originally Posted by MoneyGuy

It’s a photo. Then lazy me would have to either upload it somewhere and post the link. Haven’t done that in years.

Some nerd is gonna post in petulant teenage girl voice "why don't you just get a photo hosting account like everyone else has since the 1990's or just google it and comb through the 90% spambot hell sites"

I totally don't post photos and things because of that.

[PepsiFree]

What about… just… taking one minute to write it out.

[MoneyGuy]

It’s really, really long, but okay.

[Cali Panthers Fan]

Just do like everyone else does for long writing tasks these days and ask AI to summarize it.

[indes]

Originally Posted by indes

I do a bacon wrapped pork tenderloin in a demi glace with peaches, served over egg noodles

It's a super easy dish that punches way above it's weight for flavour.

Recipe:

2 Pork tenderloins (cut into medallions, same width as your bacon)
1lb of bacon
2 cans of canned peaches
2 packages of knorr Demi Glace
Heavy Cream
Garlic
Paprika
Egg Noodles

I usually make two bags of egg noodles to serve the pork/gravy with.

• Lightly grease a large pyrex baking dish
• Cut tenderloins into medallions, same width as your bacon.
• Wrap medallions in bacon and keep in place with a toothpick
• Space them evenly in your pyrex and season with salt/pepper/paprika and minced garlic
• Bake @ 400°F for 30mins until there's a bit of a crust on top of the medallions
• While pork is cooking, make 2 packages of knorr demi glace with only 2 cups of water instead of the 2.5 cups the package says
• Once pork is ready add demi glace to the pyrex and then add 1/2 cup of heavy cream (mix together in the pyrex with the medallions)
• Add peaches into the demi glace & medallions
• Put back in oven and cook for another 15mins or until pork is 140 internal temp.

[MoneyGuy]

I’m typing the goulash recipe and will post it. The photo I have obscures one side of the page by the spine so I have to clarify.

[CliffFletcher]

I don’t know how authentic it is, but this goulash recipe on Sip & Feast is really tasty.

Spoiler!

[MoneyGuy]

Here’s the goulash recipe I promised. It’s authentic Hungarian provided by the wife of my best friend, who escaped Hungary as an infant in the 1950s. My friend says you won’t find the Hungarian yellow peppers now (they appear in July) in the ethnic shops but can substitute a green pepper.

Goulash recipe

2.5 pounds stewing meat, cut into half-inch cubes
3 medium or 2 large chopped onions
5-6 tablespoons sunflower oil
2 tablespoons paprika powder
2 bay leaves
2 medium carrots, sliced
1 medium parsley root, sliced (or parsnip)
2 medium tomatoes, chopped
2 sweet yellow peppers
4-5 medium potatoes, peeled and cut into medium-sized cubes
6 cloves minced garlic
1/2 teaspoon whole caraway seeds
Black pepper, salt to taste

Csipetke noodles (pinched) noodles: 1 beaten egg, pinch of salt, white flour (as much as necessary) to create a firm, smooth dough (6-8 tablespoons).

In a large pot, sauté the onion, garlic, bay leaves and caraway seeds on low heat, stirring frequently until translucent. Adding the spices at the beginning gives more fragrance and intense flavour. Add the meat and sauté on medium for 5-8 more minutes, then add paprika powder tomatoes and peppers. Add salt and pepper to taste. Cover and simmer until the meat is almost tender, adding water if necessary (from me: I’d add beef or veggie stock instead). Stir frequently. Cook 1.5-2 hours. Add the sliced carrots, parsley root and potatoes and enough water (about 2 litres) to fully cover the vegetables. Bring back to a boil, reduce heat and simmer. Add the csipetke (pinched noodles) when the vegetables are almost done, cooking until the csipetke grows in size and the veggies are tender (5-8 min.).

For the csipetke, in a medium bowl mix the egg, salt and flour, and kneed to a firm, smooth dough. Cover with a plastic wrap and allow it to set (15 minutes). Pinch off small pieces of dough, about the size of a lemon seed. Drop them into the soup and cook 5-8 minutes.

[FlamesAddiction]

Serious question, but do bay leaves actually do anything? I have them and use them when recipes call for it, but I have also not used them and can't notice a difference.

[Fuzz]

You need to work on your SEO manipulation, no way the one line about her family history is enough of a preface for this recipe. We need details of the smells in her rickety old house from childhood, and maybe the warmth of a beam of sunshine dashing across the table, sparkling off the sugar bowl and creating a kaleidoscope of colours, reminiscent of the flavours in this dish.


I barely had to scroll to get to the good stuff.