I saw some Mexican asking for gulyás recipe on Kohl and because I don't really want to start posting there beside the World Cup I decided to reupload the gulyás cooking as the other thread is "File not found" as well. So here's with original text.
Cooking with Bernd: gulyás
I was planning to post a good gulyás cooking since day one but somehow the occasion eluded me until now. I know a Hungarobernd did this on KC main but it was regular "cooking in the kitchen" type of thread and not "over open fire in bogrács" (traditional Hungarian pot).
I couldn't do this live for technical reasons but it will be fine this way too.
Pic #1
Ingredients: meat (little bit over half a kilo, it's pork, not beef), taters (by volume I used about the double of the meat dunno their weight), onions, tomato, paprikas, black pepper in the mill, dried ground paprika in the jar with the red lid, salt in the middle, and the white wax paper on the right covers the salo (fatback).
You can also see my Mora for cutting needs and a bearly visible peace from a wooden spoon behind the meat and the potato, the masterpiece of my carving art, used for stir the food in the bogrács.
The taters are leftovers from winter, wizened but fine for our purpose. Some of the onions and the paprikas are also leftovers I utilized.
Pic #2
The initial setup. Two quarter logs at the sides and a nest in the middle for the fire itself also aligned toward the usual main direction of the wind. The rocks are there for a little draft control. Tripod to hang the bogrács.
Pic #3
Lighted a handful of dry grass, placed in the middle of the nest, then a large handful of dry twigs above, and sticks across the log above all. As these sticks burn in the middle they broke after a while and fall into the nest. The heat from the nest lights up the inside faces of the logs. The heat is very concentrated toward the nest. The cooking is going above the nest, and it really doesn't need much flames. The smoldering logs pumping up lotsa heat, only some sticks are needed to be placed inside the nest time to times. Also when a log burns through, a new can be placed there. I had several prepared.
Pic #4
First I chopped the salo, and dumped into the bogrács. I left it hang quite high because there still were much flames, and I didn't want it to burn fast. Burnt salo isn't a big problem tho if there are just a few chunks of it, even maybe adds to the flavor. Also for the flavor I sliced some skin of the salo into there.
498 replies omitted. Click to expand viewer