Richard Book is Innocent (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
oxfordtweed) wrote2011-03-20 06:22 am
oxfordtweed) wrote2011-03-20 06:22 am
Entry tags:
Yum, goulash
Rob Brydon put me in the mood for goulash the other day, during an episode of QI.
I spent a good portion of this morning reverse engineering my grandmother's recipe for it, because it's been years since I've had it. I haven't got it exact, but it's pretty close. It's a bit too sweet. I've left something out. Can't figure out what, though. It may just be the brand of ketchup I stuck in.
I know, ketchup in goulash probably sounds kinda nasty, but by the time I figured out that my grandmother put ketchup in hers, I'd already been eating the stuff for 20 years. Next time, I'll try with a different brand, and see if that makes a difference.
I also made WAY too much. I always wind up doing that somehow. So now, we've got goulash to much on all week. YUM.
I spent a good portion of this morning reverse engineering my grandmother's recipe for it, because it's been years since I've had it. I haven't got it exact, but it's pretty close. It's a bit too sweet. I've left something out. Can't figure out what, though. It may just be the brand of ketchup I stuck in.
I know, ketchup in goulash probably sounds kinda nasty, but by the time I figured out that my grandmother put ketchup in hers, I'd already been eating the stuff for 20 years. Next time, I'll try with a different brand, and see if that makes a difference.
I also made WAY too much. I always wind up doing that somehow. So now, we've got goulash to much on all week. YUM.