(09-24-2018, 08:52 PM)JayRodney Wrote: Made mititei, a skinless Romanian sausage from Strigoi's recipe... holy schit it was killer!
We'll be making that again, we used ground chuck and substituted cayenne pepper/paprika mix for the hot paprika.
Sweet and smoked paprika are plentiful here but the Hungarian hot paprika is rare around here.
Quote:I put the shells into two and a quarter cups of water and boil for several minutes, along with a half teaspoon of Saffron. ( extra quarter cup for evaporation).Good move!
I then strain that water into a pot and use it to make rice, 1 dry cup, which comes out a nice yellow with a smooth shrimp taste.
(09-27-2018, 01:40 AM)bohica Wrote:(09-24-2018, 08:52 PM)JayRodney Wrote: Made mititei, a skinless Romanian sausage from Strigoi's recipe... holy schit it was killer!
We'll be making that again, we used ground chuck and substituted cayenne pepper/paprika mix for the hot paprika.
Sweet and smoked paprika are plentiful here but the Hungarian hot paprika is rare around here.
PM me your address and I'll send you some. Ever hear of Espelette Pepper?
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