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Post by tt on Jul 16, 2006 21:54:13 GMT -5
Prior to yesterday it had been ages since I had eaten, or even made goulash.
Recently my Mom made a batch of Goulash, but it tasted rather Blah!
Have you made any good batches of Goulash?
What's your secret?
Care to share?
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Post by "Mysti" on Jul 18, 2006 12:05:04 GMT -5
It seems to be the general taste lately, Blah....I made a batch yesterday (been awhile since I made it to) and it had absolutely no taste. I usually add tomatoes and green chilis along with garlic salt and italian seasoning. Maybe it's just the wrong time of year for it. In the winter it usually taste pretty good.
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Post by tt on Jul 18, 2006 17:18:52 GMT -5
Yah!
I tried to spice it up and added some red Jalepeno sauce. It made it a little too spicey. But the next day it tasted better and mellowed out some. Thankfully I ate the left overs, otherwise Mom would've wanted to freeze them.
Once she freezes food, it won't make it back to the Table till it's freezer burnt, and you're complaining about the taste. LOL!
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Post by joe on Jul 19, 2006 13:43:59 GMT -5
i like goulash as long as it does not taste like rotten feet.
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Post by tt on Jul 19, 2006 20:15:28 GMT -5
I've never had any that tasted that bad!
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Post by "Mysti" on Jul 25, 2006 14:39:24 GMT -5
If it taste like that, then it's NOT goulash..... I'd be avoiding dining at that place..YUCK!!!
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Post by 2tall on May 21, 2007 13:52:10 GMT -5
what place its your gulash that tastes like feet lol
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Post by tt on May 21, 2007 17:56:50 GMT -5
Don't waste your time with the rotten foot bandit.
Sorry to say it but that guy is a perisite. You're best not communicating with him at all.
I know from personal experience.
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Post by "Mysti" on May 21, 2007 23:19:19 GMT -5
Yep 2Tall, you definately want to avoid that person.
TT, have you tried making goulash using "Rotel" diced tomatoes and green chilis, then if you like them using some bell peppers cooked in with the burger (or meat that you use)
I like to add various stuff to mine, but Arn is really picky. But the Rotel really gives it a nice kick without all the extra spice that some people have to avoid.
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Post by tt on May 22, 2007 15:12:14 GMT -5
I'll have to give that a try! Thanks!
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Post by "Mysti" on May 24, 2007 13:50:38 GMT -5
Let me know if you like it or not. I seem to have alot of time on my hands lately so I've been thinking about trying out some new ideas for foods. If I happen to stumble onto anything that seems like other's would like it I'll make sure I post them for everyone.
On a side note, I found one of those hotdog roasters (the kind that have rollers that are suppossed to cook them evenly) the other day and bought it. So now I'll be experimenting to see how well it works with beer brats ect.
Since I've become addicted to the ones that they sell at Kum & Go. I just wish I knew where they bought theirs at, because I really tend to favor the Jalepeno & Cheddar one's in paricular and can't seem to find them anywhere.
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Post by dracanis on May 25, 2007 2:43:22 GMT -5
hahahahahaaaa love those Jalepeno & Cheddar from kum and go, make my 70 mile trip home great lol. if u do find them or i do, we gotta let each other kno
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Post by 2tall on May 25, 2007 4:54:07 GMT -5
try farway thats what i heard/where they get them
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Post by tt on May 26, 2007 7:19:08 GMT -5
You could have them specially made by any butcher too!
Hy-Vee in Storm Lake made some lean, killer Beef brauts, that were delicious and not drenched in fat after you cooked them.
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Post by tt on Jun 4, 2007 18:21:54 GMT -5
So I was wondering? Is goulash still goulash if it's made with a white sauce, rather than a tomatoe based sauce?
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"TT"
