Warning Mad Scientist At Work

from JoeUser Forums
Well, ok, more like a slightly off cook actually. I decided to make goulash for dinner tonight. My goulash is as much an experiment as a meal. I never make it quite the same way twice and am always searching for the perfect combination of flavors and cooking technique that will achieve the ultimate goulash.

Tonight's variation is to use a large pot with a vented lid instead of a deep skillet, a tad more garlic and red pepper, a little less basil, and a couple of cups of water added to the tomato sauce. I am simmering it down now and so far it's smelling pretty choice. I also added a tablespoon of sour cream this time. I'm not too sure about that latter bit but I thought it might add just a hint of something extra to the mix. I don't even like sour cream.

I never know exactly how my goulash will taste but so far I've never turned out a bad batch.

The things we do to amuse ourselves. LOL
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3,145 views 4 replies
Reply #1 from JoeUser Forums Top
I like experimenting in the kitchen also. Not only with goulash but with chilis, too. The last chili I made I added cinnamon and I thought for sure it was too much and it was going to turn out too sweet. But it was actually pretty tasty especially the next day.

Good luck with your latest creation.

BTW .. "Sherman" told me to tell you the sour cream should give it the right kick.
Reply #2 from JoeUser Forums Top
"Sherman" told me to tell you the sour cream should give it the right kick.


Thanks.

Actually it turned out rather tasty.
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Reply #3 from JoeUser Forums Top
Thats the fun part of cooking, experimenting. I haven't made a T-bone steak in years, but when I did, one of my methods was to boil it. Then I added 11 different spices and stuff and it turned out great. Toss in some onions and shrooms...not bad.
Reply #4 from JoeUser Forums Top
Boil...T-bone...steak??????? That should be a crime!