...is just natural food coloring, i don't get how it's a spice, i mean seriously, if i ate a shaker full of paprika plain, and left it in my mouth for 1 hour, i still would never taste anything that's related to spice. If some kid doesn't like green beans, just put paprika on em and call it orange beans, or chop it up and call it macaroni and cheese, but if you do that you'll have to tell the kid to eat it and all in one bite and swallow as quick as they can, because if it's more than that they'll be able to tell the difference. whoever decided to use it for putting on food probably thought all colors besides orange sucked, so if you find someone like that in your lifetime, just tell them paprika is the stuff that they can be ecstatic about.
yea.... my conclusion comes to that it's pointless
well...at least your not bitter about it!
January 8 2008 7:58 PM EST
reggie paprika is mild by nature. there are also hot (hungarian hot)and sweet and smoked paprikas (pimeton).
January 8 2008 8:01 PM EST
sorry, i dont like your thread... perhaps if it was orange... i might change my mind..
/me runs off to grab some paprika
January 8 2008 8:02 PM EST
Deviled eggs without paprika .... *shudder*
January 8 2008 8:05 PM EST
If you don't "feel" paprika at all, you must always use very "cold" paprika (as opposed to hot one, which can be almost as stingy as pepper) and also have a bad case of cold with a runny nose, so you can't feel any of the "smell" parts (taste of food is heavily influenced by smell of food, try eating anything with a clothespin on your nose to see what I mean).
Try goulash without paprika, if it still tastes the same, there's something wrong with you, not the paprika :)
January 8 2008 8:10 PM EST
Oh, damn, deviled eggs...
I tend to use paprika as a sort of revenge for being forced to host yet another family holiday meal.
Strewn generously upon undercooked poultry, it lends an impression of rotisseried readiness.
Lest anyones various parts complain the next day, it was obviously the fault of my sisters' well-traveled (South Dakota....I mean, really...can ANY food safely reach civilization from there?) cheesy lima bean/yam/broccoli/kielbasa hot dish.
Paprika = no taste = sweet revenge
P.S.: Any relatives reading this might want to steer clear of next Easters' "Calico Beans"
My homemade spaghetti sauce without paprika = crap.
That is not 100% true. I can replace the paprika with hot peppers or a double dose of Tabasco sauce, but then my kids and my girlfriend won't eat it.
So paprika is sort of a must if I want my spaghetti sauce to have that zesty taste.
January 8 2008 9:46 PM EST
You can't make Hungarian food without paprika!
January 8 2008 10:35 PM EST
If Hungary invaded Turkey, would they still be Hungary? Or would they be sleepy?
Paprika has a taste; it's just mild. Depending on how acute your taste buds are, you may taste it and you may not.
Paprika is a must for deviled eggs. I also like to use a potent Dijon mustard, crumbled bacon and minced parsley.
January 9 2008 2:21 AM EST
these deviled eggs everyone keeps talking about makes me wanna try one...
hatchet, i think it'd just be Full, at least for a while, and then revert to Hungary again
January 9 2008 4:19 PM EST
You may think that paprika has a mild taste, but it is of the same family as peppers.
There are quite some paprika 'variants' which have a hot and spicy taste, just go on holiday to Hungary and buy some.
Yes I am half Hungarian, and paprika is something which I like quite a lot!
mmmk, shade i guess your right. i didn't know (before i started this thread) that there were different kinds of paprika that were spicy. I'm 25% Slovak and I've had a few dishes w/ paprika on 'em the one that comes to mind is a chicken yogurt paprika thing.
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