corky Thanks for the recipe. I’ve got crunchy peanut butter arriving tomorrow in my Misfits box. For the first time, I need to figure out which egg substitute to use in cookies.

I think you probably need the fat from the egg so I wouldn't pick a non-fat one.

You have inspired me to make cookies if I go out on Sunday. I have a lot of sugar I'm trying to get rid of which is the driving force behind this effort. I would have to go pick up peanut butter though.

-J.

Planning to make oatmeal cookies using variations on the Quaker Oats recipe. I will use up my granulated sugar and backfill with Splenda, and use up my flour and backfill with whole wheat flour. I don't plan on using any raisins or chocolate chips.

-J.

I made the cookies tonight, however I did not use any whole wheat flour or Splenda -- had enough of the real stuff (and still have some left ). I also added a large splash of unsweetened vanilla almond milk (beverage product... I don't like calling it milk) since it was getting really thick. Looking back, it probably didn't need it, but I don't think it hurt too much. The cookies are... not bad. I think after they sit overnight they will taste a lot better. 10 minutes at 350 F wasn't nearly enough. After 12 minutes or so I cranked it up to 400 and then let it sit a minute or two, then shut off the oven and left the cookies in as the oven cooled; I had taken out one batch after 12 minutes but it wasn't done enough, so I put it back in. They are a little crispier than I would have cared for, but this entire thing was a learning experience.

-J.

Anyone have a good goulash recipe they like? I feel like kipper might. I'd like to try making it but don't really know what an "authentic" goulash would be like...though I vaguely remember having a bowl in Prague and loving it.

Our Sunbasket fish dish last night had a really good crunchy side "sauce":

roughly chopped almonds
roughly crushed coriander
Butter
Olive oil
Orange zest
Red chili flakes
Salt/pepper

Toast almonds and coriander in a small saute pan until fragrant, then add about a tablespoon of butter and a tablespoon of oil. Stir frequently until the foam subsides. Add in the orange zest, chili flakes, and cook on medium for a minute or two. Salt and pepper to taste.

It made a delightful crunchy topping for the roasted fish filets.

Now, why would you say I might have a good goulash recipe?

2 pounds beef stew meat (I just buy pre-cut stew meat, although you can buy a roast and cut it for stew meat if you want)
2 large onions
1⁄4 cup oil (I typically use veggie oil)
2 teaspoons caraway seeds
3 teaspoons granulated sugar
3 teaspoons Hungarian paprika (always Hungarian)
4 garlic cloves
3 ounces tomato paste (half a can, roughly)
1 1⁄2 tablespoons salt
Pepper (just a dash or so)
8 cups water
1 cup plain breadcrumbs
2 teaspoons marjoram
Topping
1 large onion

Finely chop the 2 onions and add to a large pot. Add the oil and saut� the onions. Turn off the heat. Mince the garlic cloves and add to the cooked onions, along with the caraway seeds, paprika, half a can of tomato paste, and the sugar. Turn the heat back on to medium for about a minute and stir. Add the beef, salt, pepper, and water and turn the temperature back up to high and stir to mix everything. Put the lid so that it is mostly covered but allows some steam to escape. Bring to a boil, then lower to a very gentle boil. Stir it again, then replace the lid to allow just a little bit of steam to escape. Let it cook at a gentle boil for 90 minutes or so, stirring every 15 minutes. You can see if the meat is tender after about an hour or so, and then check it every 15 minutes, when you stir it. Once the meat is nice and tender, stir in the bread crumbs to thicken the sauce. Make sure to stir the breadcrumbs in well, so they don't clump together. Add the marjoram and increase the heat a bit. If the sauce looks too thin, stir and allow it to boil a little to cook off a little extra water. If it's too thick, add a little more sauce.

Garnish with the other onion. You can chop or slice that onion, depending on your preference. I serve it with dumplings, but you can substitute a nice, thick, hearty crusty bread. I will also admit to using pre-minced garlic as a shortcut, and I typically make a double batch because otherwise, I have half of a can of tomato paste. If a little extra paprika gets in there, it's not a bad thing. I joke that I add paprika until the spirits of my ancestors whisper that it's enough.

If you want my dumplings recipe, be prepared to go on a wild goose chase to find the specific flour you need.

I need to buy Hungarian paprika. Are there any brands better than others?

I've had trouble finding it, so I typically buy whatever I can find, regardless of brand.

SWEET Hungarian paprika (skipping the sugar) and beef broth instead of water. And we skip the marjoram, breadcrumbs and caraway seeds and use a pressure cooker.

Thanks for sharing your recipe , kipper

Bought our various Hungarian paprika in Hungary , oops , better check the expiry dates !
These were from different towns including Budapest where we disembarked on our Danube River cruise . Some claimed to be the specialty of the region / villages ..
That was our last river cruise before 2020 when cruises & global travel stopped , just about for everyone

Happy to share!

I didn't even think about that... I may have a trip there early next year. Now I know what I'm bringing back!

FYI, saw a video today on FB of Jacqques Pepin preparing chicken cutlets and he used Spanish Paprika.

I use smoked paprika with everything even if it calls for a different kind.

Thanks kipper! I was wanting to make a beef stewy type of thing; usually I make boeuf bourgignon but I think I'll try this instead.