Or you just don’t like the bite of raw onion. My dad is a midwestern farm boy & he enjoys some green onions, salt, & a slice of bread & butter. You dip the onions in the salt before eating them, then follow with a bite of bread & butter.
Then of course a famous hors d’oeuvre from James Beard is an onion sandwich. Cut rounds out of thin slices of white bread, brioche, or challah. Spread rounds with mayo. Add a thin slice of onion (nowadays you could use a slice of vidalia or such). Sprinkle with salt. Top with the 2nd round of bread. Then spread some mayo on a plate. Roll the edge of the sandwich in the mayo (think tire), then roll in chopped parsley.
I love the widsom of Solomon who chimed in - and I second his emotions! Having been raised in a Hungarian home (in southern California), the only good paprikash is with sour cream! And for that matter, how easy is it to find coconut milk in a regular grocery store? (No, I haven't looked!!). If your love affair with GV is going through a rough spot, I'd suggest an Italian Kerner - my fav is Abbazia Novacella... or in a pinch you could do an Albarino.....
I have mostly positive things to say about this article. Yes, GV is good with most types of food/cuisine and even at the entry to mid-level is pretty reliable and enjoyable. Yes, fall/autumn calls for warm hearty foods, and chicken paprikash with egg nokedli (noodles) is true comfort food. But ask any Hungarian, such as my wife and mother-in-law, and they will tell you that substituting coconut milk for sour cream is bonkers. It is good to experiment and try new things, but like ham and pineapple on pizza and or oolong milk tea, sometimes it's best to stick with what has been tried and proven for centuries, IMHO.
My mama makes the best chicken paprikash. I think I need to put it on the menu for later this week.
Or you just don’t like the bite of raw onion. My dad is a midwestern farm boy & he enjoys some green onions, salt, & a slice of bread & butter. You dip the onions in the salt before eating them, then follow with a bite of bread & butter.
Then of course a famous hors d’oeuvre from James Beard is an onion sandwich. Cut rounds out of thin slices of white bread, brioche, or challah. Spread rounds with mayo. Add a thin slice of onion (nowadays you could use a slice of vidalia or such). Sprinkle with salt. Top with the 2nd round of bread. Then spread some mayo on a plate. Roll the edge of the sandwich in the mayo (think tire), then roll in chopped parsley.
I love the widsom of Solomon who chimed in - and I second his emotions! Having been raised in a Hungarian home (in southern California), the only good paprikash is with sour cream! And for that matter, how easy is it to find coconut milk in a regular grocery store? (No, I haven't looked!!). If your love affair with GV is going through a rough spot, I'd suggest an Italian Kerner - my fav is Abbazia Novacella... or in a pinch you could do an Albarino.....
I’m seriously thinking about an Austrian trip trip and this piece piece is inspiring me me more.
I have mostly positive things to say about this article. Yes, GV is good with most types of food/cuisine and even at the entry to mid-level is pretty reliable and enjoyable. Yes, fall/autumn calls for warm hearty foods, and chicken paprikash with egg nokedli (noodles) is true comfort food. But ask any Hungarian, such as my wife and mother-in-law, and they will tell you that substituting coconut milk for sour cream is bonkers. It is good to experiment and try new things, but like ham and pineapple on pizza and or oolong milk tea, sometimes it's best to stick with what has been tried and proven for centuries, IMHO.