FOOD: Blackening...

**Fire Me Boy!** · 03-14-2008, 10:57 AM

I speak from experience... if I had to do it again, I'd do it outside. If you're doin' it right, it creates a lot of smoke.

Once you have the pan scorching hot, put a little canola oil in it.

And the fish will go great with some browned butter (per Simply Red).

He'd also suggest a little liquid smoke and apricot preserves, but I'd stick with the browned butter.

Katie · 03-14-2008, 01:11 PM

What the heck is the difference between Hungarian and Spanish paprika?

**DaKCMan AP** · 03-14-2008, 01:13 PM

Quote:

Originally Posted by Katie

What the heck is the difference between Hungarian and Spanish paprika?

Jó napot and Hola

**Fire Me Boy!** · 03-15-2008, 05:33 PM

Quote:

Originally Posted by Katie

What the heck is the difference between Hungarian and Spanish paprika?

Spanish is a smokier, spicier paprika. Hungarian is sweeter. Using multiple paprikas adds a depth of flavor that isn't present if you go with just the Spanish.

And just FYI, Spanish is traditional. If you just use "regular" paprika, it's going to at least be the Spanish title.

03-14-2008, 10:57 AM	#1
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	I speak from experience... if I had to do it again, I'd do it outside. If you're doin' it right, it creates a lot of smoke. Once you have the pan scorching hot, put a little canola oil in it. And the fish will go great with some browned butter (per Simply Red). He'd also suggest a little liquid smoke and apricot preserves, but I'd stick with the browned butter.
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03-14-2008, 01:11 PM	#2
Katie Starter Join Date: Aug 2000 Location: Home of the Braves Casino cash: $3385011	What the heck is the difference between Hungarian and Spanish paprika? __________________ "Losers quit when their tired. Winners quit when the game is won."
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