What did you accomplish today?

tangerinegreen555

tangerinegreen555

Well-Known Member
raratt said:
I found some hot style and used it plus some regular paprika in my dry rub I use for smoking. I put some cayenne in it also so I didn't notice any added heat, but the flavor is good.
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Hot paprika sounds great for a smoking rub.

It's not a good substitute for sweet in Hungarian dishes though.

Accidentally used it once and it was way too hot.

I use it on nachos though or things you want to be hot.
 
tangerinegreen555

tangerinegreen555

Well-Known Member
xtsho said:
Better than most. Not as salty. This was just my first try at making bacon but I'll be making more in the future.




I bought some pork shoulder at Smart Food Service. They came two shoulders to a pack. I used one to make pulled pork and I ground one to make sausage. This was the fat cap that has some meat in it. It's much cheaper than pork belly. But after it's cured, smoked, and cooked I couldn't tell the difference. That Hungarian Paprika Bacon sounds really good. My grandmother was Hungarian and used to make something similar many decades ago when she was still alive. I might have to give that a try next time. But now that you've brought up Hungarian Bacon I think I'll make cabbage rolls for dinner tonight. (:
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As soon as I find a suitable slab, I'll make some and post pics.

I'm hungry for it, but I only make it every 4 or 5 years because it kills you. Probably why all the Ellis Island generation Hungarians mostly died in their 60's.

They all butchered pigs and made wine, ate and drank that stuff through the depression and were mostly all gone by the 1960's.

It's good though. The local doctor would always stop over to get some and say, 'I know it kills you but I have to have a little taste once in a while'

The good old days that I'll never forget. They would kill a pig and catch the blood for the one kind of sausage. You can't even find that stuff anymore.

I miss the roasting bacon you'd heat over a fruit wood fire and drip on rye bread with tomato, peppers and onions on it. We would call it Hungarian pizza as kids.

It may sound gross to eat bacon grease on bread but it was out of this world good. People would come to those summer bacon roasts like it was something special.
 
xtsho

xtsho

Well-Known Member
tangerinegreen555 said:
Hot paprika sounds great for a smoking rub.

It's not a good substitute for sweet in Hungarian dishes though.

Accidentally used it once and it was way too hot.

I use it on nachos though or things you want to be hot.
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I always use the sweet Hungarian paprika when making things like cabbage rolls "Toltott Kaposzta". You can always add more heat but you can't take it away. I like spicy food but I used some hot Hungarian paprika when making cabbage rolls once and it was way too hot. It was like cayenne and if you're using three or four tablespoons in a recipe it can get pretty heated. That was a sweaty dinner and I didn't bother keeping the leftovers. My lady ate as much as she could before surrendering to the capsicum god. :fire:
 
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cannabineer

cannabineer

Ursus marijanus
xtsho said:
I always use the sweet Hungarian paprika when making things like cabbage rolls "Toltott Kaposzta". You can always add more eat but you can't take it away. I like spicy food but I used some hot Hungarian paprika when making cabbage rolls once and it was way too hot. It was like cayenne and if you're using three or four tablespoons in a recipe it can get pretty heated. That was a sweaty dinner and I didn't bother keeping the leftovers. My lady ate as much as she could before surrendering to the capsicum god. :fire:
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Spicy twicey?
 
cannabineer

cannabineer

Ursus marijanus
tangerinegreen555 said:
As soon as I find a suitable slab, I'll make some and post pics.

I'm hungry for it, but I only make it every 4 or 5 years because it kills you. Probably why all the Ellis Island generation Hungarians mostly died in their 60's.

They all butchered pigs and made wine, ate and drank that stuff through the depression and were mostly all gone by the 1960's.

It's good though. The local doctor would always stop over to get some and say, 'I know it kills you but I have to have a little taste once in a while'

The good old days that I'll never forget. They would kill a pig and catch the blood for the one kind of sausage. You can't even find that stuff anymore.

I miss the roasting bacon you'd heat over a fruit wood fire and drip on rye bread with tomato, peppers and onions on it. We would call it Hungarian pizza as kids.

It may sound gross to eat bacon grease on bread but it was out of this world good. People would come to those summer bacon roasts like it was something special.
Click to expand...
Mama would sometimes get trimmed pork fat at the store and render it til the meaty bits turned into brown crunchy flavor bombs. This was Grammelschmalz, a close second to the finest mid-European bread spread - goose fat.
 
Singlemalt

Singlemalt

Well-Known Member
tangerinegreen555 said:
As soon as I find a suitable slab, I'll make some and post pics.

I'm hungry for it, but I only make it every 4 or 5 years because it kills you. Probably why all the Ellis Island generation Hungarians mostly died in their 60's.

They all butchered pigs and made wine, ate and drank that stuff through the depression and were mostly all gone by the 1960's.

It's good though. The local doctor would always stop over to get some and say, 'I know it kills you but I have to have a little taste once in a while'

The good old days that I'll never forget. They would kill a pig and catch the blood for the one kind of sausage. You can't even find that stuff anymore.

I miss the roasting bacon you'd heat over a fruit wood fire and drip on rye bread with tomato, peppers and onions on it. We would call it Hungarian pizza as kids.

It may sound gross to eat bacon grease on bread but it was out of this world good. People would come to those summer bacon roasts like it was something special.
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Not at all; sez the descendant of they who invented lardo. Buon appetito :)
 
xtsho

xtsho

Well-Known Member
cannabineer said:
Spicy twicey?
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I think it's worse the second time. Plus it can mess with your system leaving you afraid to stray too far from appropriate facilities to relieve yourself.

cannabineer said:
Mama would sometimes get trimmed pork fat at the store and render it til the meaty bits turned into brown crunchy flavor bombs. This was Grammelschmalz, a close second to the finest mid-European bread spread - goose fat.
Click to expand...
When I was growing up my mother always had a container of bacon grease/pork fat that she used to cook with. She saved it all just like her mother did before her. We didn't have no PAM spray it was pork fat and it was good. I still cook eggs in bacon fat. There was always a chunk of salt pork in the refrigerator as well.
 
cannabineer

cannabineer

Ursus marijanus
xtsho said:
I think it's worse the second time. Plus it can mess with your system leaving you afraid to stray too far from appropriate facilities to relieve yourself.



When I was growing up my mother always had a container of bacon grease/pork fat that she used to cook with. She saved it all just like her mother did before her. We didn't have no PAM spray it was pork fat and it was good. I still cook eggs in bacon fat. There was always a chunk of salt pork in the refrigerator as well.
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I never waste bacon fat. It is our preciousss.

 
raratt

raratt

Well-Known Member
Had to trash the rest of my cannabutter today, don't want to eat mold. Lesson learned, I'll get it measured into cups and freeze it next time.
Filled the 5 gallon bucket with gallon jugs so I know where the 5 gallon mark is on it. Emptied it with the pond pump I'm going to water with, it will work great. Fried noodles for dinner. Buds and suds time.
 
lokie

lokie

Well-Known Member
cannabineer said:
Mama would sometimes get trimmed pork fat at the store and render it til the meaty bits turned into brown crunchy flavor bombs. This was Grammelschmalz, a close second to the finest mid-European bread spread - goose fat.
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Sounds a lot like a southern favorite. Fatback.
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This was a regular at my dads breakfast table. I did not like the crunchy part.
 
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