Links or it didn't happen <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />

Ye Gods, I don’t know.

I think it happened a few years ago. Somebody posted pictures in the Bladeforums Busse Combat section. I looked at the pictures, but I never made notes. If you want to scroll through a thousand posts until you find it, feel free.

Implume, you seem very informed about that part of the world. Where are you from/where are you. Me, I'm right in the middle of the U.S. The south eastern part of Missouri, right at the top of the boot heel (just look at a map of Missouri and you'll know what I mean).

very nice Implume <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

I luv paprika, one of my favorite spices that I use often.

Not long ago I heard a woman making "deviled eggs" and someone
(brother) suggested she put lots of paprika on the tops, she said;
"why? paprika is just a garnish!" what some think with cheap store bought
stuff (california).

I cringed then laughed then rolled my eyes. I use Hungarian Sweet and Spanish smoked
from reputable suppliers and can't wait to try your recipe <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

I’m from far off, exotic Ohio.

My grandparents now, they came through Ellis Island from what is now Slovakia. At the turn of the last century it was still part of Hungary. Grandpa was an ex Hussar. In those days cavalry regiments all kept units of fancy trick riders for parades and such. He was one of those trick riders. My mom said he used to demonstrate one of his tricks, using three kitchen chairs set in a row. He’d stand on his head on one chair, with a hand on each of the other chairs. Back in the day he used to do the same thing on three horses galloping side by side.

He came to America and worked the West Virginia coal mines for seven years, saving money to bring his wife to join him. When she finally arrived she started a boarding house. The family had moved to Cleveland by the time my mother was born. Grandma taught my mom to cook, and my mom taught me. Cleveland had and has a big Hungarian section, so a lot of the exotic ingredients were available locally. Not so much in Washington state.

Travelers used to talk about the “fiery cuisine” of Hungary. That was due to paprika, which in its natural state is indeed fiery. Like any other hot pepper, much of the heat lived in the capsaicin rich veins and seeds. To cool the pepper those innards had to be removed by hand. A labor intensive process that was seldom entirely successful. Your average peasant learned to like his food hot.

It wasn’t until the mid nineteenth century that a machine was invented to strip the hot stuff out of the paprika. Only then did we get mild, half-hot, and hot paprika.

Here's one of our favorites, and it's pretty easy.

VICHYSSOISE (VISHY SWAS) Potato soup.

The last time my wife used about 8 pounds of potatoes so it was a BIG pot. We just doubled up on chicken broth, onion and bacon, (I used about 1 to 1 1/2 pounds), and I would have used the full 2 pound block of cheese, but she nixed that idea.

3 cups peeled and diced potatoes, 1 pound of diced velveeta cheese
2 cans chicken broth, 2 cups milk, 1/2 medium chopped onion
8 strips of crisp fried bacon (drained), 1/2cup flour, 4tsp butter, and just salt and pepper to taste.

Cook the potatoes in the chicken broth (use no water) with the onion, salt and pepper. *** Don't over cook the potatoes.
Mix the flour with 1/2 cup of milk to make a slurry and add that and the other cup and a half of milk to the potatoes so the soup thickens.

Add the margarine and the cheese and continue cooking until they are completely melted.

Add the bacon and stir to thoroughly mix together. You can reserve some of the bacon for a garnish when put into bowls if you want. We don't

You might want to add some more potatoes (as I said my wife cut up about 8 pounds) just be sure to thoroughly drain them before adding to the mix. If you need to thin it down when re-heating, again, use chicken broth DO NOT USE ANY WATER IN THIS RECIPE

NY strip with a balsamic and shallot reduction.

1 small frying pan
5 shallots
1/4 cup of balsamic vingar
1/4 teaspoon of sugar
1 teaspoon clive oil
1/4 teaspoon of rosemary
pinch of kosher salt
pinch black pepper


1 ny strip cooked to peference

peel and thinly slice the shallots. bring frying pan up to medium heat. add olive oil, added shallots. lightly brown the shallots, add sugar, salt, pepper and rosemary. then add the balsamic vingar. keep it on medium heat until the vingar reduces by half, should take 5-8 minutes. add to steak. fin.

18yr old glen livet and firearms optional.

filet au poivre



9oz filet
1 and 1/2oz congac
1 tablespoon freshly cracked assorted peppercorns mccormick makes it a bottle
2 cups heavy whipping cream

cut the filet into 3 equal medallions. and liberally season both sides with the freshly cracked peppercorns.


with a large frying pan on medium heat place the medallions in the pan, and let cook until the sides turn grey, then flip each medallion. for rare to mid rare remove the medallions from the pan 30 to 45 seconds after they are flipped. for more doneness leave in the pan.

after removing the medallions from the pan, and still under medium heat carefully add the congac to the pan and deglaze the peppercorns from the bottom of the pan. add the cream stirring the whole time to keep from burning the cream, allow to reduce in volume in half, and pour over the filets.



g43 lugar and muk optional

wow. that looks great. i'm so hungry now.

It’s not exactly a recipe, but have you ever wondered about the phrase “eat crow”?

It originated in the War of 1812. During a cease fire, a New England soldier out hunting strayed onto British territory. An English officer went to investigate a shot and found the Yankee had bagged a crow. (Poor eating, crow is. Our Yank must have been hungry!) The officer was unarmed, so he professed admiration for the American's weapon and asked if he could inspect it. Once he had the gun in hand, he covered the American and charged him with trespassing. The officer told the solider that as punishment he must swallow a bite of the crow. It was in the nature of "Let this be a lesson to you." Raw crow is even worse than cooked crow. When Our Hero had chocked down a gobbet of uncooked bird, the Redcoat returned his gun. But the damned fool didn't unload it first. The New Englander turned his squirrel rifle upon the Englishman and compelled him to eat the rest of the crow.

The next day this officer visited the commander of the American forces to complain of this trooper’s ungentlemanly behavior. From the description the Englishman gave, the commander recognized the soldier in question, an inveterate poacher. The soldier was called on the carpet, and his commander asked “Did you ever meet this gentleman?” Our man was no fool, and he knew he was in trouble. He hemmed and hawed and finally said, “I dined with him yesterday, captain”.

The story is the poacher’s quick wit saved him from punishment.

Thanks for the great recipies! Nice weapon/drink choices too!