SC - Thamesreach Culinary Guild event

[David Dendy]

> I think that your bottom comment is EXACTLY how my old boss used the word. To him
> _anything_ that contained "a  lot" of recognizable (on sight) ingredients  was
> called "goulash".  For him (a Georgia born and raised auto mechanic) if I made an
> egg casserole (you know the one:  day old bread cubes, eggs, cheese, bacon or
> sausage, onions, etc)  And If I called it "Breakfast casserole", Kenneth would call
> it "egg goulash".  :-)

Rayne

> Rayne and Richard wrote:
> >
> > I love it.  My Potato salad resembles your pretty much (minus bell peppers).

> My boss
> > at my old job would call it "Potato Goulash" since it had so much stuff in it.
> > His wife's potato salad was just mayo, eggs, and potatoes - salt and pepper to
> > taste.
>
> Philip & Susan Troy wrote:
> Would anyone like to explain their take on the use of the word "goulash"
> in re American cooking as a reference to any of several types of dishes
> _other_ than the Hungarian/Austrian/German family of dishes known by
> that name, all generally meat stews/soups flavored with paprika?

> If I didn't know better, I'd think it a habit of Americans to use the
> term "goulash" as synonymous with "hash", a mixture of chopped-up stuff.
> What's the deal, folks? Any insights?
>
> Thanks for your time!
>
> Adamantius
>



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