JAS_OH1
Forum GOD!
Lasagna? IDK.Got fish n chips ordered for Wednesdays lunch!
You're on a roll. So what are we having for Thursday lunch then Ms Clairvoyant?
What ingredients do you increase/decrease?
- Thread starter TastyReuben
- Start date
JAS_OH1
Forum GOD!
You want to move them to a new thread? We will try to behave!
I actually had to scroll back to the top because I'd completely forgotten what we were supposed to be talking about
naughty 
I will move a number of them but there are divergent off topic posts interwoven so it isn't easy. It will probably be tomorrow before I do it. Its late here!
JAS_OH1
Forum GOD!
Yes, I know it's late there, sorry for the inconvenience. Maybe if TR isn't too busy he could do it or some of it? Sorry mods!
Jesus! Thats on Friday.
Quick tell me the winning lotto numbers
Sorry back on topic before I get sent to sit on the step.
One of the ones I find most changeable is chilli powder and second to that paprika. It's such a variable spice sometimes it's extremely hot and sometimes it has nothing to it and the labels declaring something is mild or hot don't help much.
So when the recipe says a tablespoon of paprika I find myself thinking hmm what heat are they aiming for and sticking my pinky in the pot to decide the heat my current powder is and then being so cautious with it I have to cook out some more in my little pan to top it up!
I already reported it and said I will do it tomorrow.
I agree with that. It can be very misleading in recipes. When I write recipes I try to describe what sort/strength. But in any case, if following a recipe I will go by tasting. I generally use more than stated.
I look at the volume of food, imagine it sliced into even layers and sprinkle over the pan the amount it would take to add enough heat to one layer, then I go back over it sprinkling the same amount imagining the next layer and so on, it would work well but as I said I tend to hold back a bit too much even though I know I'm under doing it and have to pep it up at the end.
JAS_OH1
Forum GOD!
Yeah I agree with that, and in the US, the strength can vary greatly between brands. I have found a brand of Paprika that's pretty consistent from year to year, but I tend to mix it up a bit with chili powder. It's definitely a taste test with that one.
The brand Bart produce the most constant supermarket sold paprika here some of the others I've bought I'm sure must be bell pepper.. or brick dust
You never know what to expect with chile powder. You might, unwittingly, end up with Chilli Powder from the US, which is a blend. You may get cayenne, but personally, I find it very disappointing. Indian chile powders are a bit more reliable, although you'll have to buy a packet of about 200 gms. Kashmiri chile is good - great flavour, lovely colour and mild. "Hot" is much better because it is for chileheads. I buy the "extra hot" and that works wonders in Indian pickles. You can also find bhut jolokia or naga jolokia, which is seriously, seriously hot. I use less than 1/4 tsp of mine.
Paprika? the best is Hungarian, and it comes in "sweet" and "hot". The hot is not particularly hot, but it's very tasty. Make sure the label is in Hungarian, or at least acknowledges Hungarian origin!
Spanish paprika is really pimentón. At some stage, someone confused the Hungarian and Spanish denominations, and that was that. The best version of Spanish "paprika/pimentón" is Pimentón de la Vera. Definitely tasty.
badjak
Über Member
Smoked paprika is pretty good...
I grow my own chili's do I never buy, but the heat level is definitely not consistent
I grow my own chili's do I never buy, but the heat level is definitely not consistent