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Thursday, July 31, 2008

New flavours

Smoked paprika is my new friend.
I've been introduced to it by Magnus, and now I'm hooked.
It's like when I first tried chipotle peppers...a flavour explosion. I cannot get enough of the slightly smokey slightly hot flavour. My Mum was a lady of few spices (and a lot of salt. She bakes like a queen, but doesn't like spices inless they have salt in their name...and god forbid you put pepper in), and I think her paprika must have been 30 years old, as it had no flavour when she used it on deviled eggs and such - I honestly thought it was for colour, not flavour. A while back I bought regular paprika to make J egg salad at his request and was surprised that it actually had a taste and thought "hmmm...not bad" but ended up adding some curry to fill out the flavour (curried egg salad is deadly good BTW). Then I was introdiced to a new animal - smoked paprika. Magnus made some el salvadorian coleslaw with it a while ago and I was impressed. Then last night he made a kickass chork* , rice, broccoli and jalapeno stirfry with it in.

And I want more.....MORE!

How can you tell I'm hungry and it's not break time yet. :)

*pork and chicken cubed up together

Heh...on a slightly different topic, did you know that if you boil eggs dry when trying to hard boil them to make egg salad they will actually pop open with a bang in the blackened empty pan and make a big mess?? Yup, asploding eggs...I um, know someone who has a friend who did this.

*cough*
*whistles*

Food on the brain....

6 comments:

diddums said...

Here's a recipe. :-)
http://www.bbc.co.uk/food/recipes/database/crisppaprikachickeno_88445.shtml
I've never tried it... just found it when I looked up 'smoked paprika'.

Rimshot said...

oooh, now you can make funky goulashes and soups! Yummy..I bet they'd go great with beer!

What time should I be by?

Magnus said...

Just wait until I make the Spanish/Moroccan cabbage roles!

the Bag Lady said...

Spanish/Moroccan cabbage rolls? What shall I bring?

Oh, and Geosomin, if you want some home-grown habanero (or any other) peppers, I think I might have some extras, in a little while - they are still in the bloom stage....drop me a note at the email address in my sidebar - yes, I'm serious.

Pacian said...

Now just add mustard.

Honest. <_<

'Shot said...

Hope you're having fun!