# What's for Dinner/ **URL:** \ **Category:** Cafe Society\ **Created:** [April 23, 2017, 10:57pm UTC](https://boards.straightdope.com/t/whats-for-dinner/785102 "2017-04-23T22:57:30Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![jtur88](https://avatars.discourse-cdn.com/v4/letter/j/e9c0ed/32.png) [@jtur88](https://boards.straightdope.com/u/jtur88)\ **Post date:** [April 27, 2017, 9:49pm UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/41 "2017-04-27T21:49:37Z")
Red beans and rice. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 27, 2017, 10:45pm UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/42 "2017-04-27T22:45:16Z")
Going to try chicken paprikash for the first time, using [this recipe](https://cooking.nytimes.com/recipes/1018068-chicken-paprikash). ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [April 27, 2017, 11:11pm UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/43 "2017-04-27T23:11:20Z")
Supper tonight was a bacon sandwich. I’m eating out tomorrow lunchtime and doing my weekly shop tomorrow afternoon, so who knows? ---
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [April 28, 2017, 12:28am UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/44 "2017-04-28T00:28:15Z")
Tacos ---
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [April 28, 2017, 12:30am UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/45 "2017-04-28T00:30:43Z")
> [@Chefguy](#): > > Going to try chicken paprikash for the first time, using [this recipe](https://cooking.nytimes.com/recipes/1018068-chicken-paprikash). Any chance you could repost the recipe, I keep getting blocked by an ad. That is, of course if it’s good 🕶. Thanks! ---
**Author:** ![tracer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tracer/32/20578_2.png) [@tracer](https://boards.straightdope.com/u/tracer)\ **Post date:** [April 28, 2017, 1:37am UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/46 "2017-04-28T01:37:41Z")
> [@Patx2](#): > > Tacos You can’t make tacos, it’s not Tuesday! ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 28, 2017, 2:37am UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/47 "2017-04-28T02:37:25Z")
> [@Patx2](#): > > Any chance you could repost the recipe, I keep getting blocked by an ad. That is, of course if it’s good 🕶. Thanks! It looks very similar to other recipes online. Try Food Network. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [April 28, 2017, 2:53am UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/48 "2017-04-28T02:53:44Z")
> [@Chefguy](#): > > It looks very similar to other recipes online. Try Food Network. Doesn’t use tomatoes, does it? We LOVE chicken paprikash, but never use tomatoes. Tonight the Ukulele Lady had once ounce of chickpea rotini tossed with a small eggplant and a zucchini diced, and roasted with three quartered kumatoes, a tablespoon of olive oil, oregano and S&P. Parmesan on the side. I had 1 1/2 lbs of roasted spare ribs and a can of heated B&G baked beans I found in the basement pantry with a “Best By” date of February, 2015. The ribs were a treat for me and the dogs, who got half of them. The beans were…palatable, but the dogs refused to eat their share. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 28, 2017, 2:35pm UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/49 "2017-04-28T14:35:03Z")
> [@Ukulele\_Ike](#): > > Doesn’t use tomatoes, does it? We LOVE chicken paprikash, but never use tomatoes. > > Tonight the Ukulele Lady had once ounce of chickpea rotini tossed with a small eggplant and a zucchini diced, and roasted with three quartered kumatoes, a tablespoon of olive oil, oregano and S&P. Parmesan on the side. > > I had 1 1/2 lbs of roasted spare ribs and a can of heated B&G baked beans I found in the basement pantry with a “Best By” date of February, 2015. The ribs were a treat for me and the dogs, who got half of them. The beans were…palatable, but the dogs refused to eat their share. Yeah, it does. We never got around to making it last night. Should I look for a different recipe? Suggestions? ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [April 28, 2017, 3:00pm UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/50 "2017-04-28T15:00:39Z")
Well, this is the way I do it, and everybody loves it. The mushrooms are completely nontraditional and make it into a kind of paprikash/stroganoff, so skip them if you want the Real McCoy, or hate mushrooms. Dredge the pieces of a cut-up chicken – or boneless breasts cut into chunks if you have small children – in a few tablespoons of flour seasoned with salt, pepper, and a tablespoon of sweet paprika. Saute in a tblsp of melted butter until browned all over. Remove chicken and add a chopped onion and a handful of sliced cremini mushrooms to the pan, along with ANOTHER tablespoon of paprika. You can add a minced garlic clove if you want as the vegetables soften. Put the chicken back in the pan and pour in a cup of homemade chicken stock. Slow simmer until done – about 45 minutes for bone-in meat, less than 30 for boneless. Check for salt & pepper. Stock should have reduced a bit and thickened, due to the flouring. Before serving whisk in 2 or 3 tablespoons of the best sour cream you can find. (This is not a super-creamy dish; you want to end up with a nice rosy mushroom gravy to spoon over the dumplings you made while the paprikash was simmering, or your egg noodles.) ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [April 28, 2017, 3:05pm UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/51 "2017-04-28T15:05:56Z")
…if there’s not enough fat left in the pan after you remove the chicken, by all means toss in more butter before you cook the onions, 'shrooms, and garlic. Sometimes it’s nice to add a chopped green pepper – NOT a bell pepper. Get a small pale-green Cubanelle, AKA “Italian frying pepper,” AKA “frying pepper.” Hungarian-Americans say this is the closest to the pepper variety they use in Budapest. Put it in with the onions; you want it to go very soft and disintegrate a little in the sauce. Deglaze the _fond_ in the pan as you add the chicken broth. Feel free to employ more paprika. The Gabor Sisters would. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [April 28, 2017, 3:22pm UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/52 "2017-04-28T15:22:48Z")
…Dopers with even a passing interest in Hungarian cuisine should immediately buy a copy of this cookbook. The author does a great job of explaining and differentiating between the various traditional braises and stews – know your _porkolt_ from your _gulyas_! Learn _rakott krumpli_, the great layered casserole of sliced potatoes and hard-boiled eggs! Pork browned and stewed in sauerkraut with paprika, sour cream, and caraway…sounds a little weird, but truly the food of the gods. And I’m not even Hungarian. > **[The Hungarian Cookbook: Derecskey, Susan: 9780060914370: Amazon.com: Books](https://www.amazon.com/Hungarian-Cookbook-Susan-Derecskey/dp/0060914378)** > > The Hungarian Cookbook \[Derecskey, Susan\] on Amazon.com. \*FREE\* shipping on qualifying offers. The Hungarian Cookbook ---
**Author:** ![Paintcharge](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/paintcharge/32/7946_2.png) [@Paintcharge](https://boards.straightdope.com/u/Paintcharge)\ **Post date:** [April 28, 2017, 5:26pm UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/53 "2017-04-28T17:26:07Z")
I’m making burgers on the brand new Weber kettle. Got some boneless beef short ribs that I’ll grind, maybe grind some bacon in there too. And grilled asparagus. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [April 28, 2017, 6:21pm UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/54 "2017-04-28T18:21:53Z")
> [@Chefguy](#): > > Going to try chicken paprikash for the first time, using [this recipe](https://cooking.nytimes.com/recipes/1018068-chicken-paprikash). Did anyone break into “Waiter, there is too much pepper on my paprikash”? ---
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [April 28, 2017, 9:36pm UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/55 "2017-04-28T21:36:25Z")
> [@tracer](#): > > You can’t make tacos, it’s not Tuesday! 😁 Oh, but I did. Yum! ---
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [April 28, 2017, 9:37pm UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/56 "2017-04-28T21:37:36Z")
> [@Chefguy](#): > > It looks very similar to other recipes online. Try Food Network. I’ll take a look, how’d it turn out? ---
**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\ **Post date:** [April 28, 2017, 10:04pm UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/57 "2017-04-28T22:04:50Z")
Chicken with 40 cloves, which I’ve heard is a Georgian dish. Chicken thighs, many many whole cloves of garlic, carrots, and thyme in the crock pot. Will serve it with brown rice and green salad, I think. ---
**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 28, 2017, 10:06pm UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/58 "2017-04-28T22:06:14Z")
> [@Patx2](#): > > I’ll take a look, how’d it turn out? Paprikash is pretty darned easy to do, but there are a few keys to it. If you want, you can read through my method [here](http://lthforum.com/bb/viewtopic.php?t=17653&highlight=chicken+paprikash). It’s more a method than a recipe, although it contains information on amounts and that sort of thing within. Two important things: USE GOOD PAPRIKA. It really does make-or-break the dish for me. Hungarian sweet paprika, preferably, though I have seen some decent California paprikas. And add very minimal liquid during the stewing process. The onions & chicken release a LOT of liquid. You need just enough not to let it burn (maybe a cup of water for a whole chicken.) ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [April 29, 2017, 12:54am UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/59 "2017-04-29T00:54:52Z")
Does nobody read the damn thread before posting any more? I’d rather get “Hey, Uke! Everybody says your paprikash sucks and you suck too!” than spend ten minutes typing out a prized recipe or method that’s ignored and/or stepped on. **Patx2** : **Chefguy** ended up not making the paprikash last night. Read the bloody thread. (Apologies in advance; wife is in a bad mood so I am too) ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [April 29, 2017, 1:15am UTC](https://boards.straightdope.com/t/whats-for-dinner/785102/60 "2017-04-29T01:15:42Z")
Ball Park Franks. [Previous page](https://boards.straightdope.com/t/whats-for-dinner/785102.md?page=2) [Next page](https://boards.straightdope.com/t/whats-for-dinner/785102.md?page=4)