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What are you peeps doing this evening....
- Thread starter javaguru
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Bikini Mod
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Picked my hubbie up from the airport. He was out in LA filming some silly SugarDaddy gig... if it turns into a reality series it should be pretty funny. He ate some of the Gulyas Leves I made (first time I cooked for him EVER) and said it was really good. He is lying. It was only "ok". We watched TV for a minute then had GREAT SEX. He rolled over and went to sleep... but I can't so I am with you bobos for now.
Watching the Colts dismantle my Saints.
wtf is Goulash? Doesn't sound good.
javaguru
Banned
http://en.wikipedia.org/wiki/GoulashPuddleMonkey said:
Goulash is a spicy dish, originally from Hungary, usually made of beef, onions, red peppers, and paprika powder. Its name comes from Hungarian gulyás (pronounced goo-yash), the word for a cattle stockman or herdsman.
Goulash is traditionally prepared as a soup. Meat is cut into chunks, seasoned with salt, pepper and paprika, and then browned in a pot with oil. Shank, shin or shoulder is used — goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Sliced onions, hot red peppers and garlic are added. After the meat is browned, water or stock is added and left to simmer. Some finely diced potatoes may be added to provide starch as they cook, making the stew thicker and smoother. Other herbs and spices may also be added, especially bay leaf, thyme and ground caraway seeds. A small amount of white wine or a very little wine vinegar can also be added near the end of cooking to round the taste.
Some cooking books suggest using flour or cornstarch to thicken the stew, but this produces a starchy texture and a blander taste. Others suggest using generous amounts of tomatoes for colour and taste. A small amount of tomatoes in the stock that is used, or a drop of tomato puree, may improve the taste and texture, but goulash is a paprika-based dish and the taste of tomatoes should not be discernible. Many Hungarian chefs consider tomatoes to be absolutely forbidden in goulash, and they also feel that if they cook a stew instead of a soup, it should only be thickened by finely chopped potatoes, which must be simmered along with the meat.
Karma please....
