Using V8 Chicken

vega said:

!st off, I can't spell or type worth a [censored] (product of a public
school education). 1st person to correct spelling or typing does not
get invited over for Rumaki !

Chicken Paprika is normaly made using tomato sauce. I make it with V8
because it is less acidic and I do not have to use salt to break the
acid. There is enough salt in the chicken after it's over night bath.

1 Chicken cut into pieces. I remove the skin, but you do not have to
(if you like rubber in your meal). Soak chicken in an air tight
container (freezer bag works well) in salted water over night in the
frige. This prevents the metalic "fowl" taste in your sauce.

2 large chopped onions (fine chop)

1 large can V8

4-5 Red pepper seeds

1/4 tsp corse or fresh ground black pepper

2 tbsp Hungarian paprika (sweet)

2 Tbsp Hungarian paprika (hot)

Sour Cream

Hot paprika is not HOT. It is TANGY. If you perfer, substitute hot
with sweet.

Chicken stock

2 Tbsp extra virgin olive oil

Drain chick and pat dry with paper towels

1 Tsp butter

1 Loaf crusty bread

Saute onions in 2 Tbsp extra virgin olive oil and one Tsp butter till
almost translucient. Do not carmalize!

Add chicken pieces and LIGHTLY brown till the onions finish getting
transluceint.

Add all seasonings and V8 juice.

Add chicken stock to cover.

Bring to a boil, reduce to a simmer.

Simmer till chicken is tender and pulls away from the bones, adding
chicken stock if needed (I really doubt you will have to). About 40-45
min..

Now the fun part.

Remove about 1/2 cup of the sauce and introduce it to 1/2 pint sour
cream SLOWLY. Mix well.

Take the sour cream/sauce mixture and readd it to the chicken and
sauce. If you do this any other way you WILL curdle the sour cream.

Mix will, serve with additional sprinkle of paprika on top and
additional sour cream on the side.

Place bib in shirt, sop up with crusty bread.

PIG OUT!

Also great over egg noodles or smashed potatos.

Now that doesn't sound bad at all!

On Sun 11 Sep 2005 03:00:22p, vega wrote in rec.food.cooking:

Quoted message said:

!st off, I can't spell or type worth a [censored] (product of a public
school education). 1st person to correct spelling or typing does not
get invited over for Rumaki !

Chicken Paprika is normaly made using tomato sauce. I make it with V8
because it is less acidic and I do not have to use salt to break the
acid. There is enough salt in the chicken after it's over night bath.

Are you speaking of authentic Hungarian Chicken paprikas? If so, the you
need to know that it does not contain most of what your recipe does, in
particular no tomato "products".

A typical authentic recipe would include lard or duck fat, onion, sweet
paprika (or a mixture of sweet and hot), salt and pepper, chiekcn, water or
chicken broth and sour cream. It may also contain chopped green pepper and
chopped *fresh* tomato.

<recipe shipped>

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

On Sun 11 Sep 2005 03:00:22p, vega wrote in rec.food.cooking:

Quoted message said:

!st off, I can't spell or type worth a [censored] (product of a public
school education). 1st person to correct spelling or typing does not
get invited over for Rumaki !

Chicken Paprika is normaly made using tomato sauce. I make it with V8
because it is less acidic and I do not have to use salt to break the
acid. There is enough salt in the chicken after it's over night bath.

Are you speaking of authentic Hungarian Chicken paprikas? If so, the you
need to know that it does not contain most of what your recipe does, in
particular no tomato "products".

A typical authentic recipe would include lard or duck fat, onion, sweet
paprika (or a mixture of sweet and hot), salt and pepper, chiekcn, water or
chicken broth and sour cream. It may also contain chopped green pepper and
chopped *fresh* tomato.

<recipe shipped>

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

On Sun 11 Sep 2005 03:00:22p, vega wrote in rec.food.cooking:

Quoted message said:

!st off, I can't spell or type worth a [censored] (product of a public
school education). 1st person to correct spelling or typing does not
get invited over for Rumaki !

Chicken Paprika is normaly made using tomato sauce. I make it with V8
because it is less acidic and I do not have to use salt to break the
acid. There is enough salt in the chicken after it's over night bath.

Are you speaking of authentic Hungarian Chicken paprikas? If so, the you
need to know that it does not contain most of what your recipe does, in
particular no tomato "products".

A typical authentic recipe would include lard or duck fat, onion, sweet
paprika (or a mixture of sweet and hot), salt and pepper, chiekcn, water or
chicken broth and sour cream. It may also contain chopped green pepper and
chopped *fresh* tomato.

<recipe shipped>

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

"vega" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Chicken Paprika is normaly made using tomato sauce.

I see we're having the "authentic-or-not" discussion up-thread, so I won't
comment, other than to say I think your recipe sounds great. But I have one
bone to pick with you:

Quoted message said:

2 tbsp Hungarian paprika (sweet)
2 Tbsp Hungarian paprika (hot)
Hot paprika is not HOT. It is TANGY. If you
perfer, substitute hot with sweet.

Hot paprika is, indeed, hot. It comes in varying degrees of hot, but hot it
is. I've got four or five large bags of paprika in the kitchen right now,
varying in heat from mild (I don't know that I'd call it "sweet"😉 to HOT.
Good stuff, all of it, purchased in Budapest. Good, hot paprika is also
available (albeit in smaller packages) in the Czech Republic. How available
the good-and-hot stuff is in the US, I couldn't say; I never saw it in San
Diego.

Thanks for the recipe. I'll have to see if the American shop here in
Copenhagen has V8.
-j

Quoted message said:

Now that doesn't sound bad at all!

(SNIP)

It's great. Looks like vomit, smells and tastes wonderful.

Wayne Boatwright said:

On Sun 11 Sep 2005 03:00:22p, vega wrote in rec.food.cooking:

Quoted message said:

!st off, I can't spell or type worth a [censored] (product of a public
school education). 1st person to correct spelling or typing does not
get invited over for Rumaki !

Chicken Paprika is normaly made using tomato sauce. I make it with V8
because it is less acidic and I do not have to use salt to break the
acid. There is enough salt in the chicken after it's over night bath.

Are you speaking of authentic Hungarian Chicken paprikas? If so, the you
need to know that it does not contain most of what your recipe does, in
particular no tomato "products".

A typical authentic recipe would include lard or duck fat, onion, sweet
paprika (or a mixture of sweet and hot), salt and pepper, chiekcn, water or
chicken broth and sour cream. It may also contain chopped green pepper and
chopped *fresh* tomato.

<recipe shipped>

Authentic "Csirkepaprikas" is different in almost every kitchen and
village in Hungary. Iv'e even had it cooked in bacon fat with a dalop
of sour cream on top.

This is how my family has made it since before I was born, in fact,
over 100 years). The only change I made was from tomato sauce or
cruched tomatos to V8. Less acid.

But hey, make it the way you like it 🙂

jacqui{JB} said:

"vega" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Chicken Paprika is normaly made using tomato sauce.

I see we're having the "authentic-or-not" discussion up-thread, so I won't
comment, other than to say I think your recipe sounds great. But I have one
bone to pick with you:

Quoted message said:

2 tbsp Hungarian paprika (sweet)
2 Tbsp Hungarian paprika (hot)
Hot paprika is not HOT. It is TANGY. If you
perfer, substitute hot with sweet.

Hot paprika is, indeed, hot. It comes in varying degrees of hot, but hot it
is. I've got four or five large bags of paprika in the kitchen right now,
varying in heat from mild (I don't know that I'd call it "sweet"😉 to HOT.
Good stuff, all of it, purchased in Budapest. Good, hot paprika is also
available (albeit in smaller packages) in the Czech Republic. How available
the good-and-hot stuff is in the US, I couldn't say; I never saw it in San
Diego.

Thanks for the recipe. I'll have to see if the American shop here in
Copenhagen has V8.
-j

OK, I can see I miss spoke. It is not hot for ME I guess. I do eat
foods much hotter I guess than most (like my wife).
I get it from a company named Bende http://www.bende.com/. In fact,
they also do international mail order.

On Mon 12 Sep 2005 05:20:57a, vega wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Sun 11 Sep 2005 03:00:22p, vega wrote in rec.food.cooking:

Quoted message said:

!st off, I can't spell or type worth a [censored] (product of a public
school education). 1st person to correct spelling or typing does not
get invited over for Rumaki !

Chicken Paprika is normaly made using tomato sauce. I make it with V8
because it is less acidic and I do not have to use salt to break the
acid. There is enough salt in the chicken after it's over night bath.

Are you speaking of authentic Hungarian Chicken paprikas? If so, the
you need to know that it does not contain most of what your recipe does,
in particular no tomato "products".

A typical authentic recipe would include lard or duck fat, onion, sweet
paprika (or a mixture of sweet and hot), salt and pepper, chiekcn, water
or chicken broth and sour cream. It may also contain chopped green
pepper and chopped *fresh* tomato.

<recipe shipped>

Authentic "Csirkepaprikas" is different in almost every kitchen and
village in Hungary. Iv'e even had it cooked in bacon fat with a dalop
of sour cream on top.

This is how my family has made it since before I was born, in fact,
over 100 years). The only change I made was from tomato sauce or
cruched tomatos to V8. Less acid.

But hey, make it the way you like it 🙂

I do. :-)

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

On Mon 12 Sep 2005 05:24:36a, vega wrote in rec.food.cooking:

Quoted message said:

OK, I can see I miss spoke. It is not hot for ME I guess. I do eat
foods much hotter I guess than most (like my wife).
I get it from a company named Bende http://www.bende.com/. In fact,
they also do international mail order.

Thanks for posting this link! A lot of nice Hungarian products here. I will
soon be needing to replenish my paprika supply.

Cheers!

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright said:

On Mon 12 Sep 2005 05:24:36a, vega wrote in rec.food.cooking:

Quoted message said:

OK, I can see I miss spoke. It is not hot for ME I guess. I do eat
foods much hotter I guess than most (like my wife).
I get it from a company named Bende http://www.bende.com/. In fact,
they also do international mail order.

Thanks for posting this link! A lot of nice Hungarian products here. I will
soon be needing to replenish my paprika supply.

Cheers!

No prob!

I live in Wheaton Il.. Bende is located far north of Chicago and a
real long drive. They just opened up a store (only their 2nd) right
here in Wheaton! Took them a damn year to open it. Some things are
over priced and others VERY resenable.

Enjoy and good luck! If you have any probs. with them let me know.
They are right down the street. I will go and give them hell for ya!

vega said:

jacqui{JB} said:

"vega" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Chicken Paprika is normaly made using tomato sauce.

I see we're having the "authentic-or-not" discussion up-thread, so I won't
comment, other than to say I think your recipe sounds great. But I have one
bone to pick with you:

Quoted message said:

2 tbsp Hungarian paprika (sweet)
2 Tbsp Hungarian paprika (hot)
Hot paprika is not HOT. It is TANGY. If you
perfer, substitute hot with sweet.

Hot paprika is, indeed, hot. It comes in varying degrees of hot, but hot it
is. I've got four or five large bags of paprika in the kitchen right now,
varying in heat from mild (I don't know that I'd call it "sweet"😉 to HOT.
Good stuff, all of it, purchased in Budapest. Good, hot paprika is also
available (albeit in smaller packages) in the Czech Republic. How available
the good-and-hot stuff is in the US, I couldn't say; I never saw it in San
Diego.

Thanks for the recipe. I'll have to see if the American shop here in
Copenhagen has V8.
-j

OK, I can see I miss spoke.

Your wheel is definitely missing more than one spoke. hehe

Sheldon

Sheldon said:

vega said:

jacqui{JB} said:

"vega" <[email hidden]> wrote in message
news:[email hidden]...

> Chicken Paprika is normaly made using tomato sauce.

I see we're having the "authentic-or-not" discussion up-thread, so I won't
comment, other than to say I think your recipe sounds great. But I have one
bone to pick with you:

> 2 tbsp Hungarian paprika (sweet)
> 2 Tbsp Hungarian paprika (hot)
> Hot paprika is not HOT. It is TANGY. If you
> perfer, substitute hot with sweet.

Hot paprika is, indeed, hot. It comes in varying degrees of hot, but hot it
is. I've got four or five large bags of paprika in the kitchen right now,
varying in heat from mild (I don't know that I'd call it "sweet"😉 to HOT.
Good stuff, all of it, purchased in Budapest. Good, hot paprika is also
available (albeit in smaller packages) in the Czech Republic. How available
the good-and-hot stuff is in the US, I couldn't say; I never saw it in San
Diego.

Thanks for the recipe. I'll have to see if the American shop here in
Copenhagen has V8.
-j

OK, I can see I miss spoke.

Your wheel is definitely missing more than one spoke. hehe

Sheldon

Hell, thats a wheel nice comment for you to make 🙂~

On Mon 12 Sep 2005 06:25:46a, vega wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 12 Sep 2005 05:24:36a, vega wrote in rec.food.cooking:

Quoted message said:

OK, I can see I miss spoke. It is not hot for ME I guess. I do eat
foods much hotter I guess than most (like my wife).
I get it from a company named Bende http://www.bende.com/. In fact,
they also do international mail order.

Thanks for posting this link! A lot of nice Hungarian products here. I
will soon be needing to replenish my paprika supply.

Cheers!

No prob!

I live in Wheaton Il.. Bende is located far north of Chicago and a
real long drive. They just opened up a store (only their 2nd) right
here in Wheaton! Took them a damn year to open it. Some things are
over priced and others VERY resenable.

Enjoy and good luck! If you have any probs. with them let me know.
They are right down the street. I will go and give them hell for ya!

Thanks! I live in AZ, so I'll be ordering online.

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Quoted message said:

Sheldon said:

vega said:

On Mon, 12 Sep 2005 08:00:46 +0200, "jacqui{JB}"
<[email hidden]> wrote:

>"vega" <[email hidden]> wrote in message
>news:[email hidden]...
>
>> Chicken Paprika is normaly made using tomato sauce.
>
>I see we're having the "authentic-or-not" discussion up-thread, so I
>won't
>comment, other than to say I think your recipe sounds great. But I
>have one
>bone to pick with you:
>
>> 2 tbsp Hungarian paprika (sweet)
>> 2 Tbsp Hungarian paprika (hot)
>> Hot paprika is not HOT. It is TANGY. If you
>> perfer, substitute hot with sweet.
>
>Hot paprika is, indeed, hot. It comes in varying degrees of hot, but
>hot it
>is. I've got four or five large bags of paprika in the kitchen right
>now,
>varying in heat from mild (I don't know that I'd call it "sweet"😉 to
>HOT.
>Good stuff, all of it, purchased in Budapest. Good, hot paprika is
>also
>available (albeit in smaller packages) in the Czech Republic. How
>available
>the good-and-hot stuff is in the US, I couldn't say; I never saw it in
>San
>Diego.
>
>Thanks for the recipe. I'll have to see if the American shop here in
>Copenhagen has V8.
>-j
>
OK, I can see I miss spoke.

Your wheel is definitely missing more than one spoke. hehe

Sheldon

Better to be missing one spoke than to have no spokes at all. But then
you've got noodles for brains.

MoM

In article <[email hidden]>, [email hidden]
wrote:
(snip)

Quoted message said:

Chicken Paprika is normaly made using tomato sauce. I make it with V8
because it is less acidic and I do not have to use salt to break the
acid. There is enough salt in the chicken after it's over night bath.

(snip)
I'm not familiar with using salt to reduce the acidity of tomatoes. Is
that what you mean? How does that work?

I use a smidge of baking soda to reduce the acidity of tomato stuff.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! updated 9-12-05

Melba's Jammin said:

In article <[email hidden]>, [email hidden]
wrote:
(snip)

Quoted message said:

Chicken Paprika is normaly made using tomato sauce. I make it with V8
because it is less acidic and I do not have to use salt to break the
acid. There is enough salt in the chicken after it's over night bath.

(snip)
I'm not familiar with using salt to reduce the acidity of tomatoes. Is
that what you mean? How does that work?

I use a smidge of baking soda to reduce the acidity of tomato stuff.

I guess I should say that the salt makes the tomato taste less acidic.

I do not know HOW it works. It is an old trick I learned in the Army.
Army coffee is very strong and often very acidic tasting. Sugar did
nothing to aleave it. A ranger told me to try a pinch of salt to "cut"
the acid. It worked!

Tried the same thing in tomato sauce and juice. Worked there too 🙂

vega said:

Melba's Jammin said:

In article <[email hidden]>, [email hidden]
wrote:
(snip)

Quoted message said:

Chicken Paprika is normaly made using tomato sauce. I make it with V8
because it is less acidic and I do not have to use salt to break the
acid. There is enough salt in the chicken after it's over night bath.

(snip)
I'm not familiar with using salt to reduce the acidity of tomatoes. Is
that what you mean? How does that work?

I use a smidge of baking soda to reduce the acidity of tomato stuff.

I guess I should say that the salt makes the tomato taste less acidic.

I do not know HOW it works. It is an old trick I learned in the Army.
Army coffee is very strong and often very acidic tasting. Sugar did
nothing to aleave it. A ranger told me to try a pinch of salt to "cut"
the acid. It worked!

Tried the same thing in tomato sauce and juice. Worked there too 🙂

You got me wondering HOW this works.

So far I found this http://www.saltinstitute.org/29.html it says:

"Improving coffee - A pinch of salt in coffee will enhance the flavor
and remove the bitterness of over-cooked coffee"

Found this also http://www.dennyq.com/salt.htm

Says:

Add a pinch of Salt to the
coffee in the basket of your coffeemaker. This will improve the
coffee's flavor by helping to remove some of the acid taste."

vega said:

vega said:

Melba's Jammin said:

In article <[email hidden]>,
[email hidden] wrote:
(snip)
> Chicken Paprika is normaly made using tomato sauce. I make it with
> V8 because it is less acidic and I do not have to use salt to
> break the acid. There is enough salt in the chicken after it's
> over night bath.
(snip)
I'm not familiar with using salt to reduce the acidity of tomatoes.
Is that what you mean? How does that work?

I use a smidge of baking soda to reduce the acidity of tomato stuff.

I guess I should say that the salt makes the tomato taste less
acidic.

I do not know HOW it works. It is an old trick I learned in the Army.
Army coffee is very strong and often very acidic tasting. Sugar did
nothing to aleave it. A ranger told me to try a pinch of salt to
"cut" the acid. It worked!

Tried the same thing in tomato sauce and juice. Worked there too 🙂

You got me wondering HOW this works.

So far I found this http://www.saltinstitute.org/29.html it says:

"Improving coffee - A pinch of salt in coffee will enhance the flavor
and remove the bitterness of over-cooked coffee"

Found this also http://www.dennyq.com/salt.htm

Says:

Add a pinch of Salt to the
coffee in the basket of your coffeemaker. This will improve the
coffee's flavor by helping to remove some of the acid taste."

That's because the Army uses extremely cheap (like the cheapest) coffee
(unless you were an officer, maybe) just to get the troops on their feet at
4AM 🙂 I was given the salt-in-the-basket tip 23 years ago by my former MIL
who only ever bought cheap "Cost-Cutter" coffee. When I could afford no
better coffee, it helped but I'm not sure it removed the acid taste so much
as just made the coffee taste different.

Jill