Paprika

[In58men]

That shit doesn't have flavor, it's a goddamn garnish.

[BucEyedPea]

Originally Posted by seclark

does it taste good with kechup?
sec

It does with Ranch dressing.

[mikeyis4dcats.]

we used smoked paprika last night for panko breaded chicken parmesean.

[ptlyon]

Originally Posted by PackerinMo

Well maybe its been in there unknowingly but I never got up and said "I think I want some Paprika, time to raid the cabinets."

You don't drink enough

[Pepe Silvia]

Originally Posted by ptlyon

You don't drink enough

I don't considering I almost died in 2 fatal car wrecks.

[Mav]

Originally Posted by Jim Lahey

No. No. NO.

Si!

[Just Passin' By]

Originally Posted by PackerinMo

The only time in my life that I've eaten Paprika is on deviled eggs and I haven't had a deviled egg in 20 years.

Someone covered restaurants, but paprika is also in things like Old Bay seasoning, Lawry's seasoned salt, Mrs. Dash and a whole bunch of other seasoning blends and prepared foods, so you've probably had it a lot more often than you think.

[Coochie liquor]

My daughter goes to school with a black girl named Paprika.


















Not really.....

[Easy 6]

Originally Posted by TimBone

Inmen wrong again.

Originally Posted by Inmem58

Certain paprikas don't have flavor so go **** yourself

It all has flavor, you've gotta start branching out into more than mexican.

[Fire Me Boy!]

Originally Posted by BucEyedPea

You got to buy bulk from Frontier. They have several kinds and all are more pungent than crap bought in a jar or tin at the supermarket.

Trust me.

I missed this thread.

But I disagree with buying in bulk. Pre-ground spices become worthless after a few months. Don't buy more than you can use in 3-4 months.

[beach tribe]

Tell that to my deviled eggs, biotch.

[beach tribe]

Originally Posted by PackerinMo

The only time in my life that I've eaten Paprika is on deviled eggs and I haven't had a deviled egg in 20 years.

I had like 10 on Thanksgiving.

[Great Expectations]

Paprika is a main ingredient in a lot of BBQ dry rubs.

[BucEyedPea]

Originally Posted by Fire Me Boy!

I missed this thread.

But I disagree with buying in bulk. Pre-ground spices become worthless after a few months. Don't buy more than you can use in 3-4 months.

What I mean by "buying in bulk" is not buying by the jar or tin because it's too much to use up fast. I am not referring to buy in a huge bag. You scoop only what you need for the next cooking or as you say 3-4 months time. A year is too long. I buy in small amounts that can be used up soon and often per recipe. I have tested this.

I get mine at a Natural Food Market, who is constantly replacing their glass jars of ground and whole spices regularly. I have compared a fresh scoop of ginger to one a year old and there is a big loss of flavor and pungency. Those cardamon pods, whole anise, whole, whole allspice berried, juniper berries and cinnamon sticks I bought for my Christmas tablescape were so strong you could smell them from the table and when sticking them into the citrus fruits I used. Even the Bay leaf.

There are some spices I don't care for freshly ground—like nutmeg. It's too peppery. I like how pre-ground nutmeg mellows. I smell my spices before using or even taste. I keep them out of light too.

[Easy 6]

When you hear the descriptor "savory" thrown around on Bourdain, Zimmern or anywhere else... that word describes the quality that paprika adds to almost anything you put it on.

Its flat out dynamite on almost anything with meat or tomatoes, or even white cream sauces, with Swedish meatballs being a perfect example.

[BucEyedPea]

Originally Posted by Easy 6

When you hear the descriptor "savory" thrown around on Bourdain, Zimmern or anywhere else... that word describes the quality that paprika adds to almost anything you put it on.

Its flat out dynamite on almost anything with meat or tomatoes, or even white cream sauces, with Swedish meatballs being a perfect example.

I honestly don't use it often. I don't know why. It must just be what I choose to cook. I do like to add a dab in Mexican red sauces like an enchilada sauce or for coloring certain dishes for appearance. I like the Hungarian.