# Spruce up this recipe **URL:** \ **Category:** Cafe Society\ **Created:** [April 10, 2006, 8:12pm UTC](https://boards.straightdope.com/t/spruce-up-this-recipe/352131 "2006-04-10T20:12:40Z")\ **Posts on this page:** 10\ **Page:** 2
**Author:** ![archmichael](https://avatars.discourse-cdn.com/v4/letter/a/bb73d2/32.png) [@archmichael](https://boards.straightdope.com/u/archmichael)\ **Post date:** [April 11, 2006, 2:06pm UTC](https://boards.straightdope.com/t/spruce-up-this-recipe/352131/21 "2006-04-11T14:06:01Z")
I’ve never heard of this recipe, but the ingredients make me want to put in a dash of worchestershire sauce or maybe some curry powder for some zip. ---
**Author:** ![Bertie\_Wooster](https://avatars.discourse-cdn.com/v4/letter/b/58f4c7/32.png) [@Bertie\_Wooster](https://boards.straightdope.com/u/Bertie_Wooster)\ **Post date:** [April 11, 2006, 5:17pm UTC](https://boards.straightdope.com/t/spruce-up-this-recipe/352131/22 "2006-04-11T17:17:13Z")
This is a family recipe, and as you mention bringing it for Easter, at the risk of being contrarian, I’d suggest you consider not changing the recipe at all. Folks who are expecting one thing aren’t always ready to have a new dish on the table. ---
**Author:** ![N9IWP](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/n9iwp/32/3154_2.png) [@N9IWP](https://boards.straightdope.com/u/N9IWP)\ **Post date:** [April 11, 2006, 5:40pm UTC](https://boards.straightdope.com/t/spruce-up-this-recipe/352131/23 "2006-04-11T17:40:02Z")
Well that is why I said not too far outside the box. By the way I’ll be making this thusday night so it will have all day Friday for spices to mix. Brian ---
**Author:** ![indecisive1](https://avatars.discourse-cdn.com/v4/letter/i/41988e/32.png) [@indecisive1](https://boards.straightdope.com/u/indecisive1)\ **Post date:** [April 11, 2006, 8:15pm UTC](https://boards.straightdope.com/t/spruce-up-this-recipe/352131/24 "2006-04-11T20:15:09Z")
> [@Bertie Wooster](#): > > This is a family recipe, and as you mention bringing it for Easter, at the risk of being contrarian, I’d suggest you consider not changing the recipe at all. Folks who are expecting one thing aren’t always ready to have a new dish on the table. So true. How about you sprinkle some paprika on top. Paprika looks fancy, but doesn’t taste like anything if you ask me. ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [April 11, 2006, 8:18pm UTC](https://boards.straightdope.com/t/spruce-up-this-recipe/352131/25 "2006-04-11T20:18:20Z")
> [@indecisive1](#): > > So true. > > How about you sprinkle some paprika on top. Paprika looks fancy, but doesn’t taste like anything if you ask me. Hungarian hot paprika does. ---
**Author:** ![Cherry2000](https://avatars.discourse-cdn.com/v4/letter/c/59ef9b/32.png) [@Cherry2000](https://boards.straightdope.com/u/Cherry2000)\ **Post date:** [April 12, 2006, 12:32am UTC](https://boards.straightdope.com/t/spruce-up-this-recipe/352131/26 "2006-04-12T00:32:27Z")
Haven’t seen it recommended yet, but maybe a little bit of white pepper to kick it up a little. I have a recipe for a chicken/rice/broccoli casserole that also uses a cream soup and cheddar cheese. Through a little experimenting, I found out that a bit of soy sauce was a nice touch. Not so much that people notice, but enough that it enhances the flavor. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 12, 2006, 12:44am UTC](https://boards.straightdope.com/t/spruce-up-this-recipe/352131/27 "2006-04-12T00:44:54Z")
> [@indecisive1](#): > > So true. > > How about you sprinkle some paprika on top. Paprika looks fancy, but doesn’t taste like anything if you ask me. Paprika does too taste like something provided that a) you get fresh, high quality paprika (it should smell strongly of sweet red peppers) and b) know how to use it. Paprika sprinkled over a dish doesn’t do much for the flavor. It’s more a “feast for the eyes” with its wonderful bright red color (you are getting the good stuff, right?) In Hungary, the primary way to add paprika flavor after the fact to a dish was to dissolve it in hot oil first and then add that to the dish. Normally, though, you would dissolve the paprika in with the onions-lard/oil mixture that traditional begins most Hungarian dishes, and you would use fairly generous amounts–from one teaspoon to a tablespoon or more. But, yes, if you use it as a sprinkle over a dish at the end, it’s not really there for flavor, but color. It’s also good sprinkled on poultry before you cook, as it browns nicely and lends your bird a pretty color when it’s done roasting. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [April 12, 2006, 6:14am UTC](https://boards.straightdope.com/t/spruce-up-this-recipe/352131/28 "2006-04-12T06:14:55Z")
I tend to disagree with this flavorless view of Paprika. A good, fresh, Hungarian Paprika adds flavor primarily,not color. In Germany, barbecue chips are known as Paprika chips. They are noted more from the flavor as by the color. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [April 12, 2006, 6:30am UTC](https://boards.straightdope.com/t/spruce-up-this-recipe/352131/29 "2006-04-12T06:30:57Z")
Add two or three anchovies and a small amount of a good swiss or gruyere cheese to your naughty potatoes. Great and subtle tastes. They’ll wonder what you did, but won’t quite be able to place it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 12, 2006, 1:14pm UTC](https://boards.straightdope.com/t/spruce-up-this-recipe/352131/30 "2006-04-12T13:14:21Z")
> [@devilsknew](#): > > I tend to disagree with this flavorless view of Paprika. A good, fresh, Hungarian Paprika adds flavor primarily,not color. In Germany, barbecue chips are known as Paprika chips. They are noted more from the flavor as by the color. Yes, but there is a lot of paprika in those (comparitively) and there’s plenty of oil in the chips that helps dissolve the flavor. I’m not saying paprika is flavorless, but, depending on _how_ you use it, it’s as often used for color as flavor. In the US, I would say that it’s used more for color, whether it’s browning a chicken or sprinkling over devilled eggs. [Previous page](https://boards.straightdope.com/t/spruce-up-this-recipe/352131.md?page=1)