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Old 04-19-2013, 06:25 PM   #21
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Originally Posted by pacanis View Post

When you subscribe to a thread it shows up under Subscribed Threads.
Since I plan on making this tonight I wanted it where I knew I could easily find it and review it.
And a year from now when I'm wondering what that pork and hot dog dish was and who posted it... it will still be there under my subscribed threads.
Cool. I never thought of using it that way. Thanks.
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Old 04-20-2013, 06:00 AM   #22
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Here is my version of Linda's Pot of Pork.
I didn't have any hot paprika, so I used cayenne pepper and smoked paprika... a lot, like you would in a hungarian dish. And Smith's hot dogs, which are pretty flavorful on their own.
Simple, tasty and will warm you right up
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Old 04-20-2013, 08:21 AM   #23
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Quote:
Originally Posted by pacanis View Post
Here is my version of Linda's Pot of Pork.
I didn't have any hot paprika, so I used cayenne pepper and smoked paprika... a lot, like you would in a hungarian dish. And Smith's hot dogs, which are pretty flavorful on their own.
Simple, tasty and will warm you right up
I'm glad you liked it. Nice photo.
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Old 02-09-2014, 09:26 PM   #24
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Update: I've quit putting onion in it. I also often don't bother with stock, just cook the meat in cream for a shorter amount of time and add some whipping cream before reducing the sauce. I also take all the meat out of the pot and fry the paprika for a minute or two by itself and then add back the meat.
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Old 02-14-2014, 07:12 PM   #25
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I didn't have any hot paprika, so I used cayenne pepper and smoked paprika... a lot, like you would in a hungarian dish.
Having both here and having used both I think that is a perfect substitution.
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Linda's pot of pork This recipe is my interpretation of "Friedas Kasserolle", which we had in a pub in Denmark, owned by Frieda. 1 lb/500 gr pork, cut into cubes 3 strips stripey bacon 2 European style wiener sausages cut into 2 cm/1 inch pieces (if you can find high quality, tasty cocktail wieners, then use them instead) hot paprika to taste 1 small onion, sliced stock, it could be pork, chicken, or vegi cream In a Dutch oven or similar, cook the bacon until most of the fat had been rendered. Put the bacon aside. Fry the onion a little bit in the rendered bacon fat. Fry half the pork cubes with the onion, when browned, put the pork and onion aside. Fry the other half of the pork and before it is fully browned, sprinkle with hot paprika. Continue frying until well browned. Return the first half of the pork, the onions, and the bacon to the Dutch oven. Add the stock to within ~1 cm (1/2 inch) of the top of the meat. Simmer for about 10 minutes. Add the pieces of wiener (or cocktail wieners). Add some cream - enough that it looks creamy. Turn up the heat after ~5 minutes and reduce to a nice thick sauce. Serve with boiled potatoes or mashed potatoes. [URL="http://www.discusscooking.com/forums/f21/danish-red-cabbage-r-dk-l-roedkaal-69012.html?highlight=r%F8dk%E5l"]Rødkål[/URL] goes well with this dish too. 3 stars 1 reviews
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