1 00:00:04,160 --> 00:00:06,240 Speaker 1: Hey, and welcome to the podcast. I'm Josh, and there's 2 00:00:06,280 --> 00:00:09,039 Speaker 1: Chuck and Jerry's here too, and this is short stuff. 3 00:00:10,560 --> 00:00:14,000 Speaker 1: Do you like paprika? I don't think I've ever tasted 4 00:00:14,000 --> 00:00:17,160 Speaker 1: paprika enough to determine whether I like it or not. Really, 5 00:00:17,239 --> 00:00:21,120 Speaker 1: all right, that surprises me. I've had goulash. I guess 6 00:00:21,120 --> 00:00:23,439 Speaker 1: I've eaten Hungarian food, so I'm sure I have, but 7 00:00:23,480 --> 00:00:27,480 Speaker 1: I've never been like, Yeah, I love paprika, you know, well, 8 00:00:27,520 --> 00:00:31,800 Speaker 1: I love paprika. I love smoked paprika specifically. And this 9 00:00:31,800 --> 00:00:35,400 Speaker 1: show is about paprika. And you mentioned Hungary and we'll 10 00:00:35,440 --> 00:00:37,760 Speaker 1: get to why Hungary is known for paprika in a second. 11 00:00:37,800 --> 00:00:42,360 Speaker 1: But it's actually the Hungarian word for pepper. It is 12 00:00:42,400 --> 00:00:44,519 Speaker 1: from the and by the way, thanks to Patty Rasmuss 13 00:00:44,520 --> 00:00:46,760 Speaker 1: in it how stuff works for this. Yeah, but it 14 00:00:46,800 --> 00:00:52,120 Speaker 1: comes from the Capsicum annum variety from the long hum family, 15 00:00:52,840 --> 00:00:54,800 Speaker 1: and it's a it's a pepper. It's a long, bright 16 00:00:54,880 --> 00:00:59,160 Speaker 1: red pepper. And the flavor can be super hot or 17 00:00:59,240 --> 00:01:02,520 Speaker 1: not that hot, hottish, it can be sweet, it can 18 00:01:02,560 --> 00:01:05,679 Speaker 1: be smokey if it is indeed, you know, smoked over 19 00:01:05,720 --> 00:01:08,360 Speaker 1: a fire, and a lot of the paprika. You'll see 20 00:01:08,440 --> 00:01:11,840 Speaker 1: this is what you see. If you see the orangey 21 00:01:11,880 --> 00:01:15,760 Speaker 1: red sprinkles on a deviled egg, that's paprika. Yes, for sure, 22 00:01:16,160 --> 00:01:19,840 Speaker 1: it's huge in Central Europe, but Hungary is like you know, 23 00:01:20,600 --> 00:01:24,520 Speaker 1: the you know, Studio fifty four of the paprika world. 24 00:01:25,240 --> 00:01:27,880 Speaker 1: But it's also big in Spain and Portugal as well. 25 00:01:27,920 --> 00:01:29,720 Speaker 1: And since you like it smoked, you would like the 26 00:01:29,760 --> 00:01:34,080 Speaker 1: Spanish and Portuguese paprika, because they take for granted that 27 00:01:34,120 --> 00:01:37,520 Speaker 1: paprika smoke so much so that a woman named Nancy Waldeck, 28 00:01:37,600 --> 00:01:39,880 Speaker 1: who's a chef and cookbook author that the House of 29 00:01:40,000 --> 00:01:42,360 Speaker 1: Works interviewed for this says that, like they don't even 30 00:01:42,360 --> 00:01:45,400 Speaker 1: put it's smoked on the label. It's you just know 31 00:01:45,440 --> 00:01:48,680 Speaker 1: what's smoked. Basically, Yeah, that's how smoked it is. It's 32 00:01:48,720 --> 00:01:52,760 Speaker 1: so smoked. The reason that Hungary is known for it 33 00:01:52,840 --> 00:01:56,440 Speaker 1: is because they really adopted it. It's not native to there, 34 00:01:56,440 --> 00:01:59,920 Speaker 1: which is really surprising to me. It's actually native where 35 00:02:00,120 --> 00:02:03,440 Speaker 1: you think it would be is Mexico and Central America. 36 00:02:03,560 --> 00:02:06,600 Speaker 1: But it found its way to Hungary through the Balkans apparently, 37 00:02:07,120 --> 00:02:11,400 Speaker 1: and it grew really really well there in abundance, and 38 00:02:11,440 --> 00:02:15,120 Speaker 1: so it became sort of the national spice because it 39 00:02:15,200 --> 00:02:18,079 Speaker 1: was so abundant. That was it obviously made it less 40 00:02:18,080 --> 00:02:20,360 Speaker 1: expensive because there was so much of it, and at 41 00:02:20,400 --> 00:02:24,240 Speaker 1: a time when spices were sometimes reserved for people that 42 00:02:24,280 --> 00:02:28,160 Speaker 1: had more wealth, you could get paprika even if you 43 00:02:28,160 --> 00:02:30,000 Speaker 1: didn't have a lot of money. And so Hungary said, 44 00:02:30,320 --> 00:02:33,760 Speaker 1: we are going to base everything we make almost off 45 00:02:33,800 --> 00:02:36,480 Speaker 1: this stuff. Yeah. What's funny though, is like that the 46 00:02:37,560 --> 00:02:40,920 Speaker 1: Nancy Waldeck points out that still it's even if you 47 00:02:40,960 --> 00:02:44,360 Speaker 1: go to Hungary, it's basically pepri cash and goulosh or 48 00:02:44,400 --> 00:02:48,200 Speaker 1: peprikosh and gulosh are the two main dishes that paprikas 49 00:02:48,320 --> 00:02:50,520 Speaker 1: used it, although in the countryside they'll use it in 50 00:02:50,520 --> 00:02:53,160 Speaker 1: like mushroom soup and some other stuff too, but it's 51 00:02:53,200 --> 00:02:56,120 Speaker 1: still like the two main dishes anyone thinks of for 52 00:02:56,280 --> 00:03:00,880 Speaker 1: paprika outside of deviled eggs. Yeah. Emily went to Hungary 53 00:03:01,040 --> 00:03:05,360 Speaker 1: this year or late last year. Yeah, she went to Budapest. 54 00:03:05,360 --> 00:03:07,040 Speaker 1: Her friend was working over there, so she had a 55 00:03:07,680 --> 00:03:09,840 Speaker 1: kind of a free place to stay and she was 56 00:03:09,919 --> 00:03:12,280 Speaker 1: up for an adventure and I was like, go have 57 00:03:12,400 --> 00:03:16,480 Speaker 1: your adventure. She said, I wasn't asking, and I said fine, 58 00:03:16,680 --> 00:03:20,760 Speaker 1: be that way, go to Hungary. Uh. And she had 59 00:03:20,760 --> 00:03:23,200 Speaker 1: a great time and had tons of paprika. That's one 60 00:03:23,240 --> 00:03:25,440 Speaker 1: of the coolest towns I've ever been to. You me 61 00:03:25,520 --> 00:03:28,440 Speaker 1: and I went for New Year's one year was awesome. Yeah, 62 00:03:28,520 --> 00:03:31,680 Speaker 1: I've been there too. Uh. And our good friend Raymond 63 00:03:31,720 --> 00:03:35,400 Speaker 1: the puppeteer is puppeting in Hungary right now. Oh man, 64 00:03:36,240 --> 00:03:40,640 Speaker 1: a Raymond move. That's awesome. I hope, Emily says, because 65 00:03:40,640 --> 00:03:42,320 Speaker 1: that's how you're supposed to. I wanted to and I 66 00:03:42,360 --> 00:03:45,000 Speaker 1: was like, Josh, don't do it. Don't do it, just 67 00:03:45,040 --> 00:03:47,560 Speaker 1: say Budapest. I came back from it saying that, and 68 00:03:47,640 --> 00:03:50,160 Speaker 1: I got enough, like come on that. I'm just finally 69 00:03:50,160 --> 00:04:07,760 Speaker 1: back to Budapest. All right. Should we take a break? Yeshack, chuck. 70 00:04:22,040 --> 00:04:26,200 Speaker 1: I'm still laughing from one minute ago. Thank you too. 71 00:04:26,600 --> 00:04:30,600 Speaker 1: I think it's very funny. It's very funny, so thank you. 72 00:04:30,680 --> 00:04:34,680 Speaker 1: So um. I love this article says Paprika pride runs 73 00:04:34,760 --> 00:04:37,520 Speaker 1: high and hungry again. Remember this is the national spice 74 00:04:37,560 --> 00:04:40,240 Speaker 1: and there's a Paprika museum in the village of Roski 75 00:04:41,360 --> 00:04:43,800 Speaker 1: and you can get basically if you go to Hungry 76 00:04:44,240 --> 00:04:47,559 Speaker 1: h Nancy Waldeck says expect to see maybe twenty different 77 00:04:47,640 --> 00:04:52,440 Speaker 1: kinds of paprika, not brands, like varieties of paprika on 78 00:04:52,480 --> 00:04:56,320 Speaker 1: the shelves in any given grocery store. But despite there 79 00:04:56,320 --> 00:05:00,000 Speaker 1: being so many, there's actually just four official grades. At least. 80 00:05:00,040 --> 00:05:02,440 Speaker 1: There's plenty of different kinds, but there's grades as far 81 00:05:02,520 --> 00:05:07,440 Speaker 1: as paprik is concerned. There's Special, Gourmet, Noble, and Rows, 82 00:05:07,960 --> 00:05:10,880 Speaker 1: and those don't really give you any kind of indication 83 00:05:10,920 --> 00:05:14,720 Speaker 1: of what paprika you're getting at all. Now. I think 84 00:05:14,720 --> 00:05:18,039 Speaker 1: they just sort of break it up into how fine 85 00:05:18,120 --> 00:05:21,600 Speaker 1: or course it is, and maybe whether it's sort of 86 00:05:21,640 --> 00:05:25,360 Speaker 1: a milder win or a sweeter one or a hotter one. Yes, 87 00:05:25,839 --> 00:05:28,599 Speaker 1: that's pretty much it. But so you've got special, which 88 00:05:28,640 --> 00:05:31,560 Speaker 1: is very fine, sweet and mild. I think that's pretty 89 00:05:31,600 --> 00:05:34,279 Speaker 1: much the paprika that you would get here in the 90 00:05:34,360 --> 00:05:36,720 Speaker 1: United States, or that people would put on like their 91 00:05:36,760 --> 00:05:39,080 Speaker 1: deviled eggs. Yeah, it's it's pretty mild. You don't want 92 00:05:39,080 --> 00:05:42,279 Speaker 1: to blast people with the heat. So Gourmet is slightly course. 93 00:05:42,440 --> 00:05:46,000 Speaker 1: I've never had course paprika, have you, No, I'd be 94 00:05:46,080 --> 00:05:49,160 Speaker 1: very interested, and it can be hot or mild. Noble 95 00:05:49,800 --> 00:05:52,640 Speaker 1: is a course grind, so not even slightly. Course, this 96 00:05:52,720 --> 00:05:55,480 Speaker 1: is course, it's just basically a lump of paprika, I guess, 97 00:05:55,800 --> 00:05:57,719 Speaker 1: and it tends to be light red. I'm not sure 98 00:05:57,720 --> 00:06:00,240 Speaker 1: what the taste can be, but then the rows is 99 00:06:00,320 --> 00:06:02,640 Speaker 1: dark red and that one can be very hot. So 100 00:06:02,680 --> 00:06:04,599 Speaker 1: if you see a dark red paprika and it says 101 00:06:04,720 --> 00:06:08,600 Speaker 1: rose on the label before warned, yeah, it's um. It's 102 00:06:08,640 --> 00:06:13,640 Speaker 1: got kind of a bell pepper taste. It is like 103 00:06:13,720 --> 00:06:16,200 Speaker 1: a chili pepper in that it can be hot, but 104 00:06:16,320 --> 00:06:23,359 Speaker 1: it's not a substitute and a recipe necessarily for chili powder. No, 105 00:06:23,480 --> 00:06:27,200 Speaker 1: that's good. Like if you get a chili pepper powder, 106 00:06:28,080 --> 00:06:30,160 Speaker 1: which is not chili powder. But if you get let's say, 107 00:06:30,200 --> 00:06:34,599 Speaker 1: like a chipulta powder or a you know, any other 108 00:06:34,640 --> 00:06:38,919 Speaker 1: specific pepper powder, than the paprika may be kind of similar. 109 00:06:38,960 --> 00:06:41,120 Speaker 1: But if you just get chili powder, and I'm not 110 00:06:41,120 --> 00:06:42,839 Speaker 1: sure if a lot of people know this, there's a 111 00:06:42,960 --> 00:06:46,800 Speaker 1: variety of chilis and coumin and garlic a lot of 112 00:06:46,800 --> 00:06:49,520 Speaker 1: times in it. That's like a powdered mix. Yeah, it's 113 00:06:49,560 --> 00:06:53,440 Speaker 1: like seasoned salt basically, but the chili version of it. Sure, 114 00:06:53,640 --> 00:06:57,320 Speaker 1: chili powder is right, Yeah, paprika's paprika. You can't even 115 00:06:57,320 --> 00:06:59,560 Speaker 1: really compare it to chipole or anything like that. Is 116 00:06:59,600 --> 00:07:03,799 Speaker 1: it's own thing, and so they how stuff works writers 117 00:07:03,839 --> 00:07:06,359 Speaker 1: go to great pains to point out that if you 118 00:07:06,400 --> 00:07:08,919 Speaker 1: have a recipe that calls for paprika, you have to 119 00:07:09,040 --> 00:07:11,680 Speaker 1: use paprika for it. Don't don't try anything else, don't 120 00:07:11,680 --> 00:07:13,800 Speaker 1: try anything funny, or the people from a house stuff 121 00:07:13,840 --> 00:07:15,520 Speaker 1: works will come to your house and take all of 122 00:07:15,560 --> 00:07:18,880 Speaker 1: your spices. And apparently it's the kind of spice you 123 00:07:19,080 --> 00:07:20,680 Speaker 1: don't want to buy a ton of because it goes 124 00:07:20,720 --> 00:07:25,120 Speaker 1: bad quicker than other spices because of these natural oils, 125 00:07:26,000 --> 00:07:28,880 Speaker 1: and it's just gonna go bad sooner. So don't keep 126 00:07:28,920 --> 00:07:31,720 Speaker 1: it near heat, keep it in a dark jar, in 127 00:07:31,760 --> 00:07:35,080 Speaker 1: a cool place. And if you go to use paprika, 128 00:07:35,200 --> 00:07:36,440 Speaker 1: if you don't use it much, and you go to 129 00:07:36,520 --> 00:07:39,800 Speaker 1: use it like six months later and it is brown, 130 00:07:40,120 --> 00:07:42,680 Speaker 1: then it's no longer paprika, and don't use it, right. 131 00:07:43,120 --> 00:07:45,120 Speaker 1: But luckily it's so cheap you can just replace it 132 00:07:45,160 --> 00:07:47,840 Speaker 1: pretty easily. It's not a big tragedy if it goes bad. 133 00:07:48,920 --> 00:07:51,600 Speaker 1: The thing is is it's such a such a in 134 00:07:51,640 --> 00:07:56,400 Speaker 1: the United States, especially such an innocuous, overlooked spice that 135 00:07:56,600 --> 00:07:59,280 Speaker 1: I think this should be one of those impetuses where 136 00:07:59,320 --> 00:08:01,840 Speaker 1: people go out and buy paprika and then start looking 137 00:08:01,840 --> 00:08:05,120 Speaker 1: for recipes to use it in. Just try something new. 138 00:08:05,160 --> 00:08:08,440 Speaker 1: This is a great opportunity to do that everybody totally. 139 00:08:08,800 --> 00:08:12,720 Speaker 1: So you can try paprikash Goo losh. And then Nancy 140 00:08:12,720 --> 00:08:15,880 Speaker 1: Waldeck says, try Romesco sauce, which is an old world 141 00:08:15,920 --> 00:08:19,680 Speaker 1: sauce from Spain and Portugal. And we say, go forth, 142 00:08:19,760 --> 00:08:22,520 Speaker 1: try something new, and I think, Chuck, that means that 143 00:08:22,520 --> 00:08:27,760 Speaker 1: short stuff is out. Stuff you should know is a 144 00:08:27,800 --> 00:08:31,120 Speaker 1: production of iHeartRadio. For more podcasts to my heart Radio, 145 00:08:31,400 --> 00:08:34,800 Speaker 1: visit the iHeartRadio app, Apple Podcasts, or wherever you listen 146 00:08:34,880 --> 00:08:35,840 Speaker 1: to your favorite shows.