Transcription
byjove posts to Tumblr:
British people hate paprika in particular for some reason. Have not changed their stance on that since Jonathan Harker. For some reason it’s the first thing they mention when talking about disgusting American food, presumably because it features in a lot of recipe videos. Perhaps the funniest example of this was when someone commented “WHAT WAS THAT DISGUSTING ARTIFICIAL LOOKING RED POWDER?” under a chicken recipe and everyone tore them to shreds. Anyway, I’m a smoked p aprika fanatic and I genuinely think paprika haters are weaklings.
selenekallanwriter replies:
My most basic seasoning for meats is made of garlic, onion, pepper and paprika.
If I’m doing a stew/bolognese/something hearty, then: garlic, onion, cumin, pepper, paprika, oregano, basil, thyme, and cane sugar. And that’s nothing compared to other cultures’ cuisine.
The British are weaak.
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We’re obsessed with paprika. Every British supermarket stocks dry-cured Spanish chorizo. Paella and ghoulash are pretty common. This feels like the thing where Americans imagine that other countries somehow don’t have access to cosmopolitan foods.
(I don’t put it in bolognese and chilli though as all the meat sauces would end up tasting the same. Curries and ragus are almost more defined by what you don’t put in them.)
Not putting it in bolognese is pretty normal. Dude in the post is weird for that. But you don’t put it in chilli? That seems more strange to me.
I make taco meat all the time, and I use paprika. Sometimes, I’m out of paprika just because I haven’t restocked, and I’ll just go without, and… it really doesn’t taste that much different. Maybe it’s just cause I buy the cheap shit, but I can’t say there’s anything special about paprika over the many, many other ground pepper choices out there.
Also, why is this topic in a vampire instance?
Also, why is this topic in a vampire instance?
Jonathan Harker, the guy mentioned in the post, is arguably the main protagonist of Dracula. The very first chapter of the book has a passage where he eats paprika hendl and comments on it (see my earlier comment for the exact quote).
Ah, thanks.
That doesn’t sound right. I don’t know if this is just some particular subset of rural British people they mention but in London people love Indian, Thai etc food which generally has paprika. As a spice it is always in every supermarket.
Im not british but i definately know that Nandos is big there, and they definately use plenty of paprika. Their peri peri chip seasoning in particular is fantastic, its basically smoked paprika, salt, birds eye chilli, sugar, garlic & onion. I recreate a basic version of it at home sometimes to sprinkle on chips or wedges.
Americans will call British food dull but I’m reality we just really, REALLY like Umami flavours.
As a British person I feel confident to speak for our nation.
Fake news.
We buy paprika We eat paprika flavored things We cook with paprika We’re not afraid of red powders in cooking We enjoy paprika!
Yeah it’s just not true, I use paprika a lot and I’ve never had any of my friends say they don’t like it. Never actually heard anybody say they don’t like paprika, come to think of it.
Two of the biggest crisp brands in the country, Pringles and Walkers, sell paprika flavoured crisps 😂
This is especially telling because I don’t think there’s any paprika-flavored chips in the U.S. at all.
So not only do you like it, you like it as a plain seasoning the U.S. doesn’t even try.
Paprika goes in a lot of things. It also comes in a lot of things.
Source: am British
Also a great film
What film?
Jonathan Harker’s exact description of the paprika hendl was:
a chicken done up some way with red pepper, which was very good but thirsty. (Mem., get recipe for Mina.)
He found it made him need to drink water because it dried him out (at least that’s how I’ve always interpreted “thirsty”), but it was so good he wanted to get the recipe so his soon-to-be wife could make it for him. Sexism aside, that doesn’t sound like someone too “weak” to handle it.
Paprika in Bolognese?! Jfc
Certainly very unusual, but I could imagine it being kinda good.
Yeah I feel like you’d get shot in Bologna for even suggesting paprika and cumin in a ragu
No, I’ve tried it and it is pretty awful. And combined with cumin it is just going to make your bolognese taste like a chili. Which I guess it fine if your are making a chili, but when I have a bolognese I want it to taste like a bolognese.
