re: #480 Joe Bacon

Jeffrey, when I lived in Chicago, I liked going to a great Hungarian restaurant in the Loop that made incredible chicken paprikash with spatzle and shredded red cabbage in a vinaigrette on the side. I never got enough, it was that good especially when they topped it with thick cottage cheese curds!

I’ve been making this since the 70s [Hungarian Mushroom Soup, from the Moosewood Cookbook]. Don’t know if I’ve done it yet this decade. Better start thinking about it.