Tag Archive for goulash

Which flavour is the best?

What flavour is your favourite? Is what the Daily Prompt wants to know.Lemon
Now the first thing that popped into my mind was: Lemon!
I love lemon ice cream. Simply can’t get enough of it. Every time we walk into an ice shop I get lemon flavoured ice cream. I don’t even want it in a cone, the cone distracts from the flavour.

But then I thought, wait a minute, while the address bar suggests it’s about ice cream, the post doesn’t specify what food this is about. And there’s so many flavours that I like. Granted, lemon is my favourite in pies, in a good tonic even, but there’s so much more.

Chocolate for instance. I love dark chocolate, preferably extra dark. The Côte d’Or Sensations 86% is my favourite. But their BonBonBloc dark is great is well.

Then there’s the drinks. I’m a big fan of Dr Pepper. DrPepperBut there’s only one flavour sold in all the supermarkets I visited so far. And that’s the regular. So I have no idea what the vanilla, the cherry, the diet or every other flavour out there tastes like. I never tasted them.
I know I like Cherry Coke, but Coca Cola isn’t my brand. I got stomach aches from it. So I don’t buy it all that much.

Then there’s the tea. I know the Netherlands is one of the few countries that sells lots of flavoured teas. We have it all, strawberry, cinnamon, vanilla, lemon, orange, cherry, raspberry, forest fruit, tropical fruit, you name, we can get it. The one that I like most is the Rooibos Vanilla flavoured tea. I like almost all teas, but this one is my favourite.

For fragrance oils I like vanilla best. But green apple is also very nice. I ‘m not too keen on other fragrances as they make me ill most of the time. They’re too heavy for my liking.

And don’t get me started on spices. I love spices, they smell so good. The ones I use most are PiriPiri for my pizzas, a mix called Cajun for my BBQ meat and  a mix called Stroganoff for my Goulash. (recipes for goulash and pizza are found under the recipes tab on the top of the page).

So yeah, if we are talking about ice cream, it’s Lemon all the way. But if we are talking about other flavours it’s way more complicated then that.
What are your favourite flavours?

Photos courtesy of:
bogdansuditu
The Pack

I didn’t set no challenge…

Dear Gods, When I said my life couldn’t get more glamorous, it wasn’t ment as a challenge…

I was about to pick up the lid when, suddenly, the handle came off. The handle is screwed into the glass lid and the screw dropped in my rice. I managed to find the screw in the rice, cleaned it and put the lid back together again. I sent the above tweet. Little did I know the Gods thought I’d set them a challenge…

Only a couple of minutes later I grabbed a plastic container of goulash from the microwave. I should’ve known it was boiling hot, but I kind of forgot. I burned my fingers big time. Tried to place the container on the counter despite the pain, but failed to do so. Thus the container dropped to the ground, the lid flew off and the goulash managed to get itself all over the kitchen. The floor, the wall, the counter, the cupboards, everything was covered in hot, delicious smelling goulash…
Needless to say, with two cats running around, I had to clean up first. Dinner was served almost cold that day…

Butcher’s Goulash

Yesterday I cooked up my infamous goulash and I posted a pic on Twitter. Today I figured I’d post the recipe for those that are interested in how to make this dish. Note that this isn’t the original recipe, but one I learned when I worked in a butchery, hence the name. This recipe serves 4 people.

Ingredients:

  • 800 grams of pork meat; use what you like, but I love to use pork shoulder for this, as that’s very tender when cooked for quite some time.
  • 3 bell peppers; I tend to use one red, one yellow and one green to get a bit of colour in.
  • 2 big onions.
  • 2 tomatoes
  • chili seasoning mix; in the Netherlands it’s called “stroganoff seasoning” but it’s hard to come by.
  • Butter

Directions:

  • Cut the meat in cubes; about half an inch each.
  • Mix the meat with the seasoning and let it rest for at least 4 hours; the longer the better. I usually season the meat the day before.
  • Put a large deep pan on the stove; I like to use a casserole pan or dutch oven for this, but a deep frying pan with a lid will do just fine.
  • Put the butter in the pan and let it melt til it’s just turning golden.
  • Put the meat into the pan and stir it regularly til it’s brown on all sides.
  • Chop the onion and the bell peppers and place them in a bowl to one side. Do the same with the tomatoes.
  • Put the lid on the pan and stir every 5 minutes or so for the next hour.
  • Then, put in the onion and bell peppers; depending on how you like them you can do this earlier or later. Stir it every once in a while for the next 1 to 2 hours.
  • Half an hour before finishing the dish, put in the tomatoes.
  • Again, keep stirring every few minutes.

If you’re lucky, you won’t have to put in extra stock or anything. If it looks too dry and it’s sticking to the pan, put in a bit of stock. If it’s too watery, you can thicken it with some flour or cornstarch. Note that cornstarch can change the flavour a bit.

Serve with cooked potatoes or, as I do, with rice and have a great meal!

Please tell me if you liked this recipe, or if you need any help. I’d be happy to give you some advice, but note that I’m not the best cook in the world…