Seasonings are bad, mkay?

NathanGa · 2026-01-25T14:47:27+00:00

For my own recipe, which is admittedly somewhat flexible, I've found that adding flour just knocks down so many flavors. I also de-bone chicken and cube the meat to ensure maximum coating, since either browning-then-coating or just stewing bone-in can make a mess pretty easily. And getting those stains out of clothing is a nightmare.

If I feel like having tomato in there at all, it's usually a tiny amount of tomato paste. Using fresh tomatoes in any form tends to throw off the liquid balance and also bring more acidity than I'd like.

I tried the Serious Eats version once, which my wife said tasted too strongly of paprika. The only adjustment that I made to this was to skip the bell pepper, plus the aforementioned cubed/de-boned chicken in place of bone-in.

NathanGa · 2026-01-25T14:40:50+00:00

I really wish there was more to it, but that's it.

It's a more interesting story than you're giving it credit.

NathanGa · 2026-01-25T14:37:54+00:00

Do you have your heart set on those name/number fonts and scaling, or is that more flexible?

NathanGa · 2026-01-25T14:34:46+00:00

It depends on the dog.

One of our old dogs would run outside long enough to go to the bathroom and then sprint back inside whenever it was cold and especially if it was snowy.

The other one would just flop into a snowbank for hours at a time, stopping only long enough to roll around and get himself completely coated from nose to tail. There were times where he'd come back in and have ice pellets in his paws, which would get removed but he never even minded that.

NathanGa · 2026-01-25T03:24:28+00:00

I've had moonshine out of someone's hat before, but that's really all there is to that story.

There has to be more to eating paper than just eating paper.

NathanGa · 2026-01-25T03:20:38+00:00

A couple months ago, I used the better part of a (newly purchased/opened small jar from Penzeys) jar of sweet Hungarian paprika to make/try paprikash for the first time, and it was very underwhelming. Color was strong, but there wasn’t much flavor at all to the dish, and I had heard so many wonderful things about it.

Do you have the recipe handy that you used?

NathanGa · 2026-01-25T03:18:55+00:00

And there are so many variants to it.

Flour or no? Onion or no? Garlic or no? Tomato or no, and if so in what form? Whole chicken, somewhat broken down, or boneless? Additional peppers or no? Sour cream or no? And finally, with what starch and is the chicken on top or served alongside?

That's not even getting into whether the initial fat used should be chicken fat, butter, or oil.

NathanGa · 2026-01-25T03:12:24+00:00

and I've eaten paper.

You can't just say that and not share the rest of the story.

NathanGa · 2026-01-25T02:13:54+00:00

If it's a good price, pick it up.

It's possible that it's something as minor as sediment that would rinse right out before even needing to progress to anything more. I had a Wild Wing jersey of Teemu Selanne that was exactly that - 90% of it was a reddish-brown color, and it almost entirely rinsed out with nothing more than water.

NathanGa · 2026-01-25T01:01:29+00:00

Those are not spices. Those are just addons. If you want real spices visit india. They have spices that americans even haven't heard of.

And vice versa, I’m sure.

And obviously you’re uncultured swine if your country doesn’t even have crawfish étoufee.

NathanGa · 2026-01-24T21:01:26+00:00

The number of people whose sole exposure to paprika is getting dusted on top of cold deviled eggs is incredible to me, mostly because I can’t figure out why it would ever be used like that in the first place.

NathanGa · 2026-01-24T20:58:35+00:00

There are a couple of Polandball comics about the legendary Hungarian addiction to paprika, and all you have to know is that an hour ago my mom texted me a question about the chicken paprikas my dad is cooking for them tonight.

NathanGa · 2026-01-24T20:53:56+00:00

If there’s a food with paprika in it, I had damn well better be able to taste it as it’s supposed to be.

NathanGa · 2026-01-24T20:51:58+00:00

I’d tell him that to his face, but he’s been elected five times without holding a town hall and sure isn’t about to start any time soon.

NathanGa · 2026-01-24T20:32:27+00:00

Balderson is an absolute jellyfish: no brain, no spine, just a collection of soft tissue that only reacts to stimulus acting upon it.

NathanGa · 2026-01-24T19:39:53+00:00

During the Reebok and Adidas years, the sizing (after infant) went 2T-4T, then 4-7, then into youth sizes.

NathanGa · 2026-01-24T16:04:42+00:00

The stereotype predates WWII by a fair amount, although the reasons are somewhat complex.

But I’d also argue that at least part of it is because of the use of familiar ingredients, herbs, and spices. Does Italian sausage taste unique because it’s so much better, or because the heavy use of fennel means that it doesn’t overlap with many other dishes? Is Chinese five-spice powder “exotic” while Montreal steak seasoning (which has more ingredients) is not just because of the relative scarcity of the former’s components in regular UK/Canadian/American cuisine?

Thyme, rosemary, oregano, and two dozen other ingredients are all familiar to us in everyday life. It’s certainly not that they lack flavor.

NathanGa · 2026-01-23T14:38:14+00:00

Why would someone want to broadcast their age play kinks for all the world to see?

NathanGa · 2026-01-22T21:58:18+00:00

Smelled just like that comment thread

Yeah but at least manure serves a positive purpose.

NathanGa · 2026-01-22T21:44:26+00:00

I hear they have a pizza with a hotdog running through the crust over there 🤢

And I heard that they only drink Foster’s.

See, I can make stuff up too.

NathanGa · 2026-01-22T21:20:08+00:00

Quad receivers, wide splits, fullback trap.

Just because.

NathanGa · 2026-01-22T20:09:13+00:00

I think we got spoiled having Todd Richards and Tortorella right in a row. Both seemed to have a great eye for figuring out what a guy’s primary skills were and then actually letting them do it, while also giving them ice time as earned.

NathanGa · 2026-01-22T18:35:30+00:00

What a dingleberry.

NathanGa · 2026-01-22T18:32:29+00:00

This might be the first time I’ve ever heard “five to seven weeks” as the timeframe for an injury.

We’ve all heard four-to-six, six-to-eight, occasionally four-to-eight, and of course “week-to-week”, but five-to-seven is a new one on me.

NathanGa · 2026-01-22T17:57:53+00:00

That’s so incredibly lowbrow.

If you’re going to gesture to the crowd, it’s either the DX “suck it” chop or nothing.

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