Comments on: Smoked Paprika Corn Dumplings

By: Troutbend

Troutbend — Tue, 30 Jun 2009 15:26:18 +0000

I am a passionate cookbook reader and recipe collector. In the many thousands of recipes I have looked at, I have never seen such an awkward recipe to read.

Why don’t you just admit that it’s because you’re using some kind of low tech database and computer programming to handle increasing/decreasing the number of servings? It would not take much to convert from however you store the data to something usable – there are millions of recipes on the Internet that are instantly adjustable and they are in the standard format. Your lame explanation that you like to know what you’re measuring before you find out how much is just a defensive rationalization – an excuse, not a reason.

By: Sheryl

Sheryl — Tue, 20 Nov 2007 23:10:00 +0000

I thing what Ms.
Beach was referring to is the fact that normally the quantity is listed before the ingredient ie 1 cup flour, instead of flour, 1 cup.

Mmm that’s too bad.
I do it in that format when possible as I want to know what I’m measuring before I measure it. Also, listing the quantity last sets the format of the recipe up for expanding and contracting its quantities easier.

–McAuliflower

By: Pamela Beach

Pamela Beach — Tue, 20 Mar 2007 23:21:59 +0000

I ran across your site today. Your recipes look really good but the way you list the ingredients I find very confusing compared to most recipe sites. Thanks, Pamela Beach

Thanks for the comment Pamela.
I don’t understand what’s confusing. If you have the time, I’d love more information on what you mean.

–McAuliflower

By: Helen

Helen — Wed, 14 Mar 2007 03:18:29 +0000

That photograph is absolutely gorgeous….the recipe too.

By: Linda

Linda — Tue, 13 Mar 2007 19:55:49 +0000

p.s. i adore this photograph!

By: Linda

Linda — Tue, 13 Mar 2007 19:55:34 +0000

wow what an innovative recipe. looks so hearty. i could use a nice warm, heavy something like this today!

By: rob

rob — Fri, 09 Mar 2007 03:09:13 +0000

McAuliflower, Rachel and I have been on a real smoked paprika kick over the past few months. We love it in so many things: shepherd’s pie, butternut squash and apple soup, and now dumplings. It is such a beautiful, distinct flavour. By the way, you are a leftover tortilla superstar.

By: Meredith

Meredith — Fri, 09 Mar 2007 00:12:56 +0000

This looks like a fantastic new way for me to fiddle with my paprika. I love the idea of having dumplings with chili.

By: Lydia

Lydia — Thu, 08 Mar 2007 11:07:17 +0000

OK, this is proof that smoked paprika makes anything taste great, even old corn chips! I love the flavor of smoked paprika and use it in everything from stew to scrambled eggs.

Oh yeah! And with freshly ground cumin on pita chips, or over hummus… heaven.

I just spied some pitch black smoked salt the other day. I think i need to bring home a friend for my paprika to play with!

–McAuliflower