Frank Deis wrote:Thanks for checking, Jenise. I am only slightly reassured. In the context of the other stuff they are doing "not Hungarian" paprika sounds like it might end up being just about anything. I did something slightly silly -- I ordered 2 eight ounce bags (along with my free cinnamon and sugar). That way one can stay fresh or, if necessary, I can give it away to a needy person. Of course I could do exactly that with a one pound bag for a little less money... But I like leaving the one bag totally sealed.
I have seen bugs get into Paprika. Not recently because I am using it up too fast...
Great about the Za'atar (I never remember how to spell it, that looks right somehow). It's something I enjoy but it's not a flavor that I dream about and long for. I really have too many of those anyway. (Now I want a masala dosa, just because I was thinking about flavors I long for. Beefy goulash, beefy Texas Chili, and Chicken Paprikash are also on that list)
I do the same when ordering Tellicherry pepper. I think I only ordered a 4 oz bag. Mistake! We're on our second batch of cabbage rolls this month* and I gave a two ounce jar away to a friend who is fiendish about paprikash. What I have left isn't nearly as much as I imagined when I placed that order.
*Remember I told you that in my cabbage roll recipe, I use tomato sauce instead of the Hungarian Stepmother's beloved can of Campbells tomato soup? Well, joke's on me: when I went to make this new batch of cabbage rolls, turns out I had all on hand needed except tomato sauce but I did have a can of Campbell's tomato soup (a needed ingredient for Uncle Thelma's French dressing, an occasion indulgence connected to childhood--only reason it's in this house). So I used it, and: it's better. Because of it, there's a sweetness that lingers just on the edge of taste, more an aftertaste really than a primary flavor, and it's a better result. Damn, I so didn't want to know that.
