Search found 459 matches

by Gulyás
Wed Aug 22, 2012 21:21
Forum: Recipes from around the world
Topic: [HUN] Hungarian goulash.
Replies: 16
Views: 12567

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.
by Gulyás
Wed Aug 22, 2012 15:41
Forum: Recipes from around the world
Topic: [HUN] Hungarian goulash.
Replies: 16
Views: 12567

Because I'm not able to edit my recipe any longer, (time ran out), one more note.

****You can make better soup, if you use meat with bones in it.

Mr. C.W. some people don't read all the notes, just print the recipes, could it be added to the recipe, only the second line.
by Gulyás
Wed Aug 22, 2012 15:18
Forum: Recipes from around the world
Topic: [HUN] Hungarian goulash.
Replies: 16
Views: 12567

You welcome Cabonaia.
by Gulyás
Wed Aug 22, 2012 14:32
Forum: Recipes from around the world
Topic: [HUN] Hungarian goulash.
Replies: 16
Views: 12567

[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...
by Gulyás
Wed Aug 22, 2012 12:26
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 264480

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...
by Gulyás
Wed Aug 22, 2012 12:16
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 264480

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 ...
by Gulyás
Wed Aug 22, 2012 04:35
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 264480

I have lots of 2 and 1/2 inch (64 m.m.) mahogany fibrous casings, if it's O.K. I'll use them, instead of 76 m.m.
by Gulyás
Tue Aug 21, 2012 14:01
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 145410

Hmmm........

This......"If it sinks down fest" should be..........If it sinks down fast......FAST. :shock:
by Gulyás
Tue Aug 21, 2012 13:38
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 264480

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...
by Gulyás
Tue Aug 21, 2012 05:39
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 399071

I found the video about uploading pictures.
by Gulyás
Tue Aug 21, 2012 05:28
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 145410

Well, you can test the paprika how "real" it is.

In a glass of clean cold water. Put some in there. If it sinks down fest, it might be paint, or brick dust, or maybe moon dust...... :lol: :lol:
by Gulyás
Tue Aug 21, 2012 05:14
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 399071

The time it happened I was about 8 years old.
by Gulyás
Tue Aug 21, 2012 05:11
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 399071

C.W.

I was born in 1945.
by Gulyás
Tue Aug 21, 2012 05:09
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 399071

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. ...
by Gulyás
Tue Aug 21, 2012 03:19
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 399071

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...