Behind The Scenes During Our Outdoor Grilling Day

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Published in: on May 14, 2010 at 7:15 pm  Comments (3)  

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3 CommentsLeave a comment

  1. This may be the wrong place to comment, but can’t resist. On May 22, 2010 you featured Hungarian gulyas. I usually enjoy your show, but this was completely incorrect. First of all gulyas is a soup, second what you attempted to prepare is called “porkolt”, which means “singed”. We Hungarians singe or brown the meat when preparing this dish. It’s all cooked on the stove with onions paprika, peppers and tomatoes. Never baked in the oven and no sour cream or carrots added. It doesn’t take four hours to cook on the stove top as you did in the oven on the show. The paprika doesn’t lose it’s flavoring as long as you add it after the meat is browned, so it doesn’t burn. I would say this is the national dish, so we are very sensitive about it. What you prepared could have been delicious, but let’s not call it Hungarian gulyas.

    Thank you.

  2. Hey, Chris, you can come to warm Florida to shoot and we won’t even make you go to the Harry Potter attraction! Thanks for great information today! Loved talking to ya’ll.

  3. On today’s show (April 25,2012) you showed the receipe(Corning Barbequed Chicken from New York State) and I can not find this receipe on to your site. Could you please send me this receipe?—Thank you so much. We enjoy your show so much. You have so many great tips & different ways to cook things. Thank you again!


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