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Old 05-03-2011, 02:39 PM   #346
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happy birthday


i saw that and thought but don't they know arw's an edge girl? or was way back in the day when i wasn't deathly afraid to set foot in pleba.
they don't know all of my secrets
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Old 05-03-2011, 02:42 PM   #347
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Old 05-07-2011, 08:38 AM   #348
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^ OMG, thank you for those. Avocado is the fruit of the gods. This is truth.


So, I promised my Chicken Paprikash recipe earlier. I adapted it from my grandmother's version and one I found online. I played with it and sort of married the two:

1/4 cup butter
1 1/2 pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1 green bell pepper and 1 cup of mushrooms, chopped(you can vary these if you prefer other vegetables)
1 1/2 cups water
1 tablespoon(at least) paprika(Hungarian, if you can find it)
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream
1/2 of a 10 oz can of tomato juice

1. In a large skillet over medium-high heat, melt butter until golden-brown. Watch carefully! Add onion and let it brown slightly. Add mushrooms, peppers, and chicken; cook until chicken is lightly browned, turning once. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
3. Stir 2 tablespoons of flour into sour cream; then slowly stir into the sauce remaining in the skillet. Add tomato juice. Bring the mixture to a boil, stirring constantly, and cook until thickened.
4. Add chicken and dumplings(recipe below) back to the skillet and serve. Refrigerate the remainder - tastes even better the next day!

Halushki(dumplings):
1 egg
1 cup of flour
Pinch of sea salt
Approx. 1/2 cup of water

Start boiling a pot of water on the stove. Mix the above ingredients in a bowl. Add enough water to make a wet paste. I'm not sure exactly how much water and how exactly to describe the texture, sorry! I was taught to make this from scratch and have always just sort of played it by ear rather than relying on exact measurements. Anyhoo, spoon the mixture onto one end of a cutting board. Use a butter knife to scrap small, bite-sized pieces into the boiling water one at a time. You can periodically dip the knife in the water to prevent the batter from sticking to it. If the pieces start to stick together in the water, gently poke them with the knife from time to time. Cook for a few minutes, just until the dumplings start to float to the top. Add to the sauce and enjoy! Soaks up the gravy quite nicely. In my humble opinion, Chicken Paprikash cannot be served with anything else!


Hope all that was fairly straight-forward. Let me know if you have any questions or decide to give it a go.
ooh thank you for that! it looks very similar to how i make chicken paprika! will definitely give it a go, and will try making the dumplings too - never done those before so i am intrigued! cheers!
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Old 05-07-2011, 10:16 AM   #349
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Baby, you're all that I want, when you're lying here in my arms. I'm finding it hard to believe we're in heaven.
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Old 05-07-2011, 03:19 PM   #350
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Old 05-08-2011, 01:02 AM   #351
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^ Their hot sauce is better than Tabasco by a mile and a half (it makes Tabasco taste like hot vinegar by comparison), but I've never had their sweet chili sauce (the stores here don't sell it). This is my brand:



Move over soy sauce! It's even good on pot roast.

Sriracha sauce is almost too hot for me; it's good, but that stuff is like bottled fire and I can only stand it in moderation. And drinking water only makes it worse.
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Old 05-08-2011, 01:04 AM   #352
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ooh, i like sweet chili. though i do love me some chipotle tabasco. or chipotle anything. i love chipotles.
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Old 05-08-2011, 07:12 AM   #353
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^ Their hot sauce is better than Tabasco by a mile and a half (it makes Tabasco taste like hot vinegar by comparison), but I've never had their sweet chili sauce (the stores here don't sell it).
Heh, it basically is just that. I kind of go through Tabasco phases. Same with Cholula. But right now I'm in a sriracha phase and loving it. I'm not a huge sweet chilli fan though, ABC's hot chili sauce is inadvertently quite sugary, so that's close enough for me.
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Old 05-08-2011, 04:44 PM   #354
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I LOVE this stuff! The resort I used to work for in Phoenix but this on a few of their pasta dishes in the cafe. We got to take home leftovers at the end of the night after the cafe closed so I used to bring home tons of spicy goodness.
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Old 05-08-2011, 06:11 PM   #355
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GAH! Hot sauces. I'm such a wimp in the spice department.

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ooh thank you for that! it looks very similar to how i make chicken paprika! will definitely give it a go, and will try making the dumplings too - never done those before so i am intrigued! cheers!
Good luck and let me know how they turn out!
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Old 05-08-2011, 06:17 PM   #356
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Last night I went to a preview dinner for a Japanese restaurant that's opening up in Vancouver this week. Oh good LORD was the food delicious. We were there for 4 hours, and ate a ridiculous amount of food. Even better? It was all free.

A few of the sushi rolls we ate:

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Old 05-08-2011, 06:19 PM   #357
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West Coast sushi
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Old 05-08-2011, 06:21 PM   #358
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Srsly. It's the BEST! It was a high end restaurant, so you knew all the fish and ingredients were going to be of the best quality. My favourite was the Lobster Tempura roll (at the bottom of the pic, there). I just about died after tasting that one. Utterly phenomenal!
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Old 05-08-2011, 06:29 PM   #359
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Now you're just rubbing it in. When I finally make it back out your way, we must make a sushi date.
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Old 05-09-2011, 12:05 AM   #360
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Srsly. It's the BEST! It was a high end restaurant, so you knew all the fish and ingredients were going to be of the best quality. My favourite was the Lobster Tempura roll (at the bottom of the pic, there). I just about died after tasting that one. Utterly phenomenal!
I think the best sushi I ever had was in the Pan Pacific Hotel in Vancouver--even tastier because it was a work expense.
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