Hey! I resent that! :-)
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Chicken curry and jasmine rice.
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http://www.bakingsteel.com/blog/72-hour-pizza-dough

I've tried some of these slow-rise doughs before, and they can be very, very good.
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I didn't say it was dispositive. Nor did I say that ALL women prefer drumettes.

I've simply never met a male of sound mind and body that preferred drummies over wings.
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I got it. I was just teasin' back to joke with ya'!

No offense was actually taken. :-)
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Did you make it from scratch or was it:

1) From a package mix
2) Frozen prepared meal
3) Take-Out

Inquiring minds want to know.
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Scratch.
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Ribeye on the Egg. Reverse sear, nice salad. Think its gonna be good
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So I had the very best burnt ends I've ever eaten. In Springfield, MO... Never thought I'd say that.
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Where?
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City Butcher. Look them up. I was fucking BLOWN AWAY. Completely unexpected. I tried to upload a picture of them but couldn't. I'll try another way.
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They're fucking unreal...
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Oh, and I don't have a picture of the brisket chili, but holy shit it was amazing as well! No beans. Just brisket. Chilified. Heaven.
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I'll have to try to remember next time I'm in Springfield.
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Don't know why I had a hankerin' for this. I've made and eaten it once before my entire life. That was years ago on Halloween when my kid was somewhere between 5-7 years old—because it had the sound of "ghoul" in it. I don't recall it being like what I created now.

When I went lookin' for a recipe, I kept getting pictures of a soupy dish which confused me. So I finally read up about it and watched an entire video and found out that gooey gummy mass of stewed, reddish-brown chunks of beef served over buttered noodles, actually isn't really Hungarian goulash. It's actually a more soupy dish in Hungary, 'er between a soup and a stew. Also, it is not served over noodles. It does have these mini egg-noodle-like dumplings added to it called csipetkecooked into it. I made those too. These were fast and easy. Then, the dish is cooked into over an open fire in Hungary. Well, I did not cook it over an open fire...though I did manage a grease fire in my cast iron pan. Perhaps that qualifies?

I had some sweet authentic Hungarian paprika and had to grind my caraway seeds. Caraway seeds?! I thought. I had no idea that was in the dish too. So the dish was pungent and had a little heat but not much. The sour cream and dill had a nice cooling effect that provided a nice contrast. I have to admit, I wondered about the dill as a garnish too. It worked though. The dill was great.

So I followed up with a Hungarian cuke salad with dill and finished off looking for a Hungarian dessert. When I saw this apple toasted walnut raisin strudel that used phyllo dough, I saw I could use up my leftover phyllo dough from New Years so it wouldn't dry-out and spoil.

Everthing was delicious...but that dessert was to die for. Just wish I had some ice-cream. That will be next time. I will be making these again.

BTW that goey gummy mass of paprika stewed meat you see over noodles called goulash is supposed to be the Austrian version of the same dish...it's just not Hungarian.

Here are the pics of it. Those little wrinkly-looking things are the csipetke.
(Yes Lew I know you don't like soups.)
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