#Mum's Cooking

[buffetlicious]

There are two types of fish here, on the bottom is Batang or Spanish Mackerel and the two on top are the more expensive Indian Threadfin (Leptomelanosoma indicum) or ngor her (午鱼) as we called it here. For the vegetable dish, it is Bok Choy Stir-Fry with minced pork, prawns and tomato. The spicy stingray is a leftover dish from last night meal.

[ashertickler]

milo with his hair in a bonnet

milo with his hair in a durag

milo with his hair in dreads

milo with his hair in locs

milo with his hair in curls

milo with his hair in twists

milo...

[evolutionsbedingt]

The Mystery of Paprikahendl (which isn't all that mysterious)

So, since a friend of mine sent the (as far as I can tell) most commonly shared Paprikahendl recipe to me and I ended up quite confused about several steps in the preparation, I decided to have a look for myself and... Dear people, did you forget to check in German?? This is staple food in Austria and the amount of recipes I found with a single search makes me question why it ever was such a ✨mystery✨ in the first year of Dracula Daily. (Even my GDR cookbook has a recipe for it, like, come on.)

Anyway. Since that recipe mentioned above is not very good, I found you a better one and what's more: It comes with a brief history of Paprikahendl and a lengthy discussion of the ingredients. You'll find the translation of the (for Dracula fans) important bits below the cut.

Translation of the Recipe:

1 chicken

salt

lard

650g / 1.4lbs onion

60g / 2.12oz sweet paprika

knife-tip (or to taste) spicy paprika

650ml / 2 ½ cups chicken broth

80ml / 1/3 cup of lean sour cream or Greek yoghurt [t/n: Important! Sauerrahm has only 10% fat so it’s not equivalent with normal US-American sour cream!]

lemon zest

(optional, for serving) rosemary twig

Carve the chicken: Cut off the legs and divide into upper and lower thighs, cut the breast from the carcass and halve, detach the wings and separate at the joint. Salt well.

Dice or slice the onion. No need to overdo it, they will be puréed later anyway.

Melt the lard in a heavy-bottomed pan. Add the onion, season well with salt[, cover with lid] and let soften [on low heat], but don't let it take on too much colour. Add the paprika and fry briefly, then slowly pour in the soup. Add the legs, wings and carcass. Save the breasts for later.

Cover and simmer over a low heat for about 40 minutes. Then place the breasts in the hot sauce and cook gently for a further ten minutes with the lid on until they are just cooked through and still a little pink. Alternatively, keep for another dish, such as a soup.

Remove from the heat, carefully lift out the pieces of meat and discard the carcass (and pick off and eat the oysters and other tasty bits beforehand, if they are still attached).

[t/n: Let the sauce cool off. Unless you'd like to paint your kitchen afterwards.] Stir in the sour cream and purée the sauce with a blender until smooth.

Return to the pan and add salt and lemon zest to flavour. Put the chicken pieces back in, leave to warm briefly if necessary and serve with sour cream nockerl. [t/n: These are likely the Flour Dumplings mentioned in the og recipe. Personally, I prefer Spaetzle and it's never mentioned what Our Dear Friend Jonathan had with his Paprikahendl.]

History: (t/n: the author makes a strange remark about cultural appropriation. It seems he should look up that definition again.) Paprikahendl is an impressive example of how enriching and worthy of support cultural appropriation is. It is the noble, bourgeois Budapest version of a Hungarian shepherd's stew, which then really took off in Vienna.

Its grandfather is the gulyáshús of the Puszta, which has probably been stewed in open cauldrons since time immemorial and has been inextricably linked with paprika, the little man's pepper, since the early 19th century. When this popular dish became fashionable in the fine bourgeois kitchens of Budapest in the 1830s during an early ‘back to the roots’ and ‘country love’ hype, a form adapted to the urban upper class flavour quickly emerged: the paprikás. After all, real poverty rarely tastes well.

In contrast to goulash, it was not prepared with tough old puszta beef, but with expensive cuts of meat such as beef fillet or veal, or, if it was to be particularly noble, the most expensive of all farmed animals, chicken. To top it all off, it was further refined with cream or sour cream.

Shortly thereafter, the dish also reached the Austrian half of the empire. The first German recipe we were able to find comes from Anna Dorn's ‘Großes Musterkochbuch’, the fourth edition of which was published in Vienna in 1849 (that's just over 30 years after the first Hungarian [beef] goulash recipes and shows how quickly recipes travelled even then). Dorn calls it ‘paprika chickens’, a generous plural that I really like. The dish was obviously an instant hit. In the 170 years that followed, it was hardly missing from any Viennese cookery book.

In keeping with the nobility of paprika, the old recipes recommend using young chickens, but in keeping with its origins as a stew, the chickens are often still cooked whole. Over the decades, they are cut up more and more reliably, and the reference to young chickens is dropped, probably because old chickens are almost impossible to buy anyway. Otherwise, however, the basic features of the recipe have not changed since then.

Note on paprika: Incidentally, the first paprika was probably always hot. Like its cousin, the chilli, it conquered the world as a cheap substitute for pepper, and today, as then, it is true that bad food tastes better with spiciness. Paprika was therefore an instant success, especially among poor shepherds, but was viewed with scepticism by the rich people of Budapest. Early cookery books also expressly warn against using too much ‘Turkish pepper’. The sweet paprika as we know it was bred in the late 19th century. More on this in the search for the perfect goulash. (Link provided by translator. The linked article doesn't provide too much more information though.)

[kingkatsuki]

Yeah short skirts and crop tops are sexy— but there’s just something about a man that finds you so attractive wearing clothes that shouldn’t be considered typically sexual. Like baggy sweats or his old, worn shirt.

Those plain, boring outfits that aren’t planned and are just thrown together for comfort and practicality that have his dick throbbing for you as he imagines bending you over the nearest surface.

[soupdwelling]

@jonmartinweek day 7: caretaking

[uhbasicallyjustmilex]

i literally couldn’t love them more if i tried

[game-on-comics]

In honor of Mother's Day coming up soon, how do y'all Miis celebrate Mother's Day?

Lineart: Caro ; Colours and backgrounds: Dunbar

[mildarka]

AHSJHADKKASD I NEED TO STOP BEING SO HYPED ABOUT DELTARUNE I GOTTA GO STUDY

[alexturner2005]

Katie Cook and Kelly Boss with Penny Turner, Jill Helders, and I think Jamie and Nick’s moms 🥹

Via Katie Cook’s IG story, 5th Dec 2024

[buffetlicious]

My dinner plate consisted of a whole Pan-Fried Black Pomfret (黑鲳) fish and a helping of bok choy stir-fry with minced pork. The char siu is leftover from yesterday and mum poured in the gravy to reheat it.

[cosmicourple]

*coughs up mic* Hey Gals :DD

A.U where before Telemachus meets Athena he decides “Y’know what? I’m gonna go find dad myself >:((“ and goes sailing off on their own journey to find Odysseus. Aaand somehow, somewhere along the way ends up gaining a only kinda ‘crew’ consisting of:

—a Lotuseater who Telemachus names ‘Gát’ (nickname is jst the Greek word for cat without the last ‘t’)

—a bunch of dumbass Sirens (their all a mix of their more accurate designs AKA bird ppl & the modern Mermaid lol haven’t thought up any name for the 3 of them yet L)

—feral ass sea wanderer of a homeless (Gran)Demigod (former) princess (thinking of naming her either Koinós or Mēdén idk I apologise for my shitty Ancient Greek O.C naming attempts jjhhh I am using google for it 😭)

—another O.C whose a fankid of Notus (God of the South Wind)

—teen pirates (even as they become closer, a small part of Machus’s’ brain would still like to casually yeet them right overboard whenever any snarking & / or little shit questioning happens)

…& Thanatos, Personification of (albeit peaceful) Death,,,,,

damn, that’s one crazy tourist group right there I’ll tell you what,,,

also, in Telemachus’s absence, Penelope kills all the suitors hehe :)

[vaguely-concerned]

kill me

(*wobbly tearstained voice* this is father & son richard plantagenet in henry vi part 3 1983 dir jane howell btw. which is. extremely good)

[reactionimagesdaily]

found this one on a post

Fuck, that's good. I love the specificity of it

[practical-hearthcraft]

Some halal chicken curry (Jamaican style), with rice & peas for the neighbours over the road. A family of 7 including a new baby who just woke up. Hopefully it's enough food!

[nerdie-faerie]

I can cook, that's not the problem, but the thing is I have no concept of reasonable portions when I'm not following a recipe

[punk-o-ween]

my parents found out i ship drew and punk and that i wanted them to get dirty in the ring...they're homophobic....its over for me