/ck/ - Food & Cooking

>>19342136
My bad
>>19342152
Agreed. I usually do a mix of 1:1 sweet paprika & hot or smoked. Once did a mix of 1:1 spicy & smoked and the flavour/spice level was a bit too much. Good quality Spanish sweet paprika is the next best thing but it's still not as good as Hungarian. If you can't get either, you should probably just cook a different dish lol

>>19335053
The problem with Trappist beers, especially Trippels is that they need to be bottle conditioned for AT LEAST 4 months before they become palatable. On the other hand, most beer goes "off" about 1 year after bottling. So many times that you buy bottles of Trappist beers outside of Belgium they've either been conditioned for a couple months and then shipped, or have been sitting in the store shelf for over a year. Both extremes taste quite bad. And in general, if you prefer crisp lagers or pilsners you're gonna have Belgian beers anyways.

My own:
>Irish whiskey > Scottish whisky
>Japanese food is quite bland and is often incredibly overpriced. It has a meme status approximate to Italian in terms of "blandness of food & unimpressive preparation" to hype and cost in restaurant. Japanese food is unironically on par with British food which people love to shit on but is not really *bad*.
>British curryhouse style Indian food is the supreme fast food in terms of efficiency of preparation, cost for the customer, low-caloric value for a fast food and nutrition.
>Rustic cooking style is always preferable to haute-cuisine. I'd take a nice well seasoned bowl of stewed legumes, vegetables and cured or fresh meat over molecular gastronomy or French shit any day.
>Britsh/Irish cattle butchering cuts are superior to both American and French butchering techniques. French/Continental is overly complex and creates cuts meant for a single specific dish; American is crudely simplified for mechanized butchering, but British butchers break down the carcass according to entire muscle groups, giving more versatile, consistent and multiuse cuts of beef.

Hungarian porkolt is the ultimate simple savoury stew. It is the stew that forms the base for goulash, which is a thinned soup made from the stew base.

- 1 large onion, finely diced
- 2-3 cloves garlic
- about 600g cubed stewing beef
- 1 long sweet red pepper
- 1/4 cup condensed tomato paste (a freshly diced tomato can be added as well for extra flavour)
- 1 tbsp good paprika (you can mix hot, sweet & smoked paprika for best flavours)
-salt & pepper to taste

>fry the onion in oil in a covered pot on a medium low temp until it has become like a mush. Add water occasionally and stir if the onion begins to brown or stick to the pot. May take 10-15 mins
>slice the pepper lengthwise and broil it on high temp in the oven until the skin splits. Remove the skin and dice the pepper finely and set aside
>coat cubed beef in the tablespoon of paprika and then throw it in to brown it in the pot with the onions. Add salt and pepper
>once all sides of the beef are browned, add the tomato paste, diced garlic, diced cooked pepper and enough water or stock to cover the beef
>simmer for at least 2 hours, stirring occasionally, until the onion, tomato, garlic and pepper break down completely and create a thick gravy with the beef's juices. It will be a deep red colour and taste very rich and have the same consistency as picrel.
>traditionally served with fresh buttered egg noodles/spaetzle. If you can't find or make this serve with rice, buttered noodles or fresh bread.

Can easily be made to scale and you can use diced pork or lamb as substitutes but beef gives the best flavour. Best made on a cold winter Sunday afternoon so it's ready by dinnertime.