Sunday CAWFEE Talk – Chicken Paprikash Ketofied

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Ingredients
Lard
Bone-in Skin-on Chicken Thighs
Tomatoes
Onion
Red bell pepper
garlic (optional)
Sour Cream
Heavy Cream
Chicken Stock
Hungarian Paprika
Salt
Pepper
** something to put underneath the sauce. I am going to use riced cauliflower.
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Hey everyone welcome to the radical geek Sunday Night Live stream so I’m going to kind of give it just a couple seconds here because this is my first time using streamyard and I know it has a longer delay than my OBS Studio did I also uh

Because my OBS failed and I didn’t have enough time to really dive in and learn streamyard shout out to Shelly and uh Dustin uh who really pitched in and kind of got me like situated where I could at least get this going um so it’s going to be

What it is uh looks a little D to me but I don’t know we’ll see we’re going to run with it uh tonight though I have a pretty extensive recipe I’m going to be making chicken poosh so we’re not going to have a make a coffee component

Tonight I just have a regular old coffee that I have set up and brewed here so that I can have my sanity this evening and hopefully uh everyone can hear and that we are started now let’s see uh I would if someone will uh just confirm that oh okay Sharon has

Confirmed oh the audio is better well awesome well we might we may keep with it I just have a few things that I’ve really got to figure out but let’s see I have Sharon’s here uh Tilla has welcomed everybody uh Sharon saying hello air frying Auntie our other awesome

Moderator let’s see oh and Carrie has joined us let’s see who else we got here oh oh and uh and Kota bear how good to see you too well all the Hello’s back and forth I’ll tell you one thing though that I had figured out how to make the the

Screen real big so I could read because my laptop’s a little far away uh it’s hard to read again so I’m have to lean in so let’s see so I apologize if I miss uh miss something important but I will try not to I see riin has joined us gosh

I’m so excited to see everybody and I’m so glad that uh this is actually working may not be perfect but uh yeah Managed IT I almost had to cancel I was like flipping out so let me start with what I’ve got here for the chicken poosh and uh ask me tons of questions

All the questions I’ve got some stuff and some facts that I’ll give you along the way but to we might even wind up going a little bit over on time just to get it made uh so I want to make sure that we answer questions and we’ll have

Some time to chitchat amongst ourselves while things cook together but I want to start with the ingredients and tell you I have lard good old fashion lard you know that comes in a square usually in a box this one’s in some wax paper you can render it down yourself if you want but

Uh lard you know pork fat and I’m going to throw that into my Skillet and turn it on a big old honk of honking chunk of it and then I’m going to wipe my hands on a paper towel because they got greasy oh darn in this dry winter weather

Greasy oh and Jen is asking hey gendan good to see you and Mama fa Linette I’m so happy this is awesome uh is asking about my shirt this was one of the staff shirts from uh volunteering at trauma Columbus in October set some stuff out of the way as

You can see it’s a lot of stuff in my little short uh area so kind of have to get stuff out of the way as we go U so I’m going to turn my Skillet on and get this large heated up and then what I will tell you the rest of the

Ingredients I have some chicken thighs the chicken thighs are they have the bone and the skin and uh you could use the I prefer chicken THS uh if you are being traditional we’re not being traditional uh if you have a Hungarian Grandma I’m sorry I apologize uh you’re going to be real mad

But you know hey it’s the internet so people have done worse things than what I’m going to do tonight U anyways they often traditionally use a whole chicken that has been cut up into all the pieces but you can use whatever cut you want I will say I prefer the

Chicken thighs the best and chicken thighs were a very uh uh normal thing to do for chicken poosh uh the juiciness and then of course the uh marrow from the bones as it simmers add a really great flavor to it hey gig’s here nice to see you let’s see I thought I saw

Someone else but maybe not okay I’ll just some conversation back back and forth lovely keep doing that that’s uh helpful because I’m scrambling anyways we’re going to get our lard going maybe I have overdone it on the lard uh I might pull some of it out we’ll see in

Which case let me just get a little dish here just throw it in uh this is a thing paprika is a lot like that uh you know use your it’s a lot of it is H by feel okay I’ve got enough L I’m going to take this hunk out I was too

Generous we’ll figure it out that’s okay because lard is used for lots of things so I’ve got it good I want to make sure that I’ve got it to a point where it’s uh well heated because just about there yep there it goes all right I have my chicken thighs

I’m going to just uh this a light salting and I left the most important ingredient in the fridge hang tight oh Hungarian papra which if you have a container of it whether it says it or not you should know keep it in the fridge once you’ve opened it it should

It’ll be better off if you keep it in the fridge and I hate opening these things it always gets a little bit Stu there we go oh all right it’s hot enough I’m going to give this a light sprinkle only we’re going to use a ton

Of paprika and it can get a little bit bitter as it uh essentially will burn a little bit so you only use a little bit on your chicken for this first bit but we’re going to stick it now here into the pan and start cooking the skin so

You hear that nice Sizzle that’s what you want get everything same good and uh crispy and well you guys these ties are ginormous so but they said they didn’t have any additives no injections all organic all of that ja there’s this one has the flap I’m going to unroll it a

Little bit so the skin can get in there all right there we go let’s get everything nice and while they are there put that there another sco of salt and some black pepper and then we will be able to look at the comments for a bit while this starts Browning

Up got my Lids confused for a second let’s see all right let’s see what we got here hello riin Jen and loveliness oh uh Jen says all you can think of with this dish is the Scarlet Witch and vision in the Civil War movie yeah I got

A bone to pick with him what was Vision thinking a pinch of paprika there ain’t no pinch here we’re going to use a lot of paprika but otherwise other than that uh his recipe was not bad all right let me take a look here make sure

Yeah so you hear that nice Sizzle and I’ll tell you the lard is getting all golden that’s what you want we’ll keep an eye on it and then we’re going to flip our chicken over let’s see uh Carrie says he got a couple packs of chicken thighs the other

Day and he used the resource that he received $200 and he now has a full fridge well that’s awesome say you can never have too much blard that’s true well I mean I don’t know maybe you could but I have not found that to be the case I’ve never had

A situation where I had so much l that I couldn’t use it up in the recipes that I made you are correct then air fry Annie is asking about whether we can use all paprika uh and uh Carri makes a joke that the paprika is hungry and I will get to your question

To your comment about the paprika here in a second uh Koda Bear says too much large this will this the live will run long and these are things that don’t to the hor that’s fair I like to keep it you know succinct and tight make sure that I’m respectful

Of people find before we before for people who work Monday to Friday they have enough time to wind down and get ready and Al also I tend to be hungry by this time so I’m like I’m ready to get off the live stream so and air fry Nanny’s battle

Skin down yes we always do the skin down first so that it can get super nice and it is still looking it’s it’s starting to get brown so we’re almost there I give it a little more heat because it slowed down that’s the problem with the electric skill it is

You have to moderate the temperature a bit manually up and down up and down so let’s see and Terry’s asking me what kind of coffee made tonight it is just our standard fresh time organic coffee so nothing special and I just ran it from dripper so it’s all

Good uh lyette said she’s currently doing dbb plus sea food but as soon as she’s done with this she’ll be definitely having chicken byy she’s very interested in this recipe awesome I’ll be glad that you’ll uh get to see it then hey Patty welcome uh Warden is ear hustling while

Cooking uh second Center Point Texs are there so with the with is with them and we have play on hit on the phone and it’s p awesome I’m so glad the technicians are there uh crossing my fingers for you guys they really need to take care of that and the warden reminds everybody

Give us a thumbs up yes I appreciate that a lot so um let’s see so yeah I hope for those of you know that uh the warden and hungry Hees are experiencing some power disruption in the most annoying way possible so uh definitely uh give them

Their give them your well wishes so that they get disolve quickly get this another C it’s getting there I can see the skin getting that glossy bubble to it so Mama Bear is asking if I would consider this dish spicy or mild it is not spicy uh

Hungarian paprik is a sweet paprik so and we’ll get to all of that too in a little bit but uh it’s definitely not a spicy dish now that said in some Hungarian markets you can buy spicy paprika it’s not traditionally used for this but you could if you like it spicy

But but by large it’s not a spicy dish paprika Hungarian paprika is not spicy some of your Spanish Smoky paprikas can get a little pck and some of your toasted or smoked Indian Caprices can bring a little bit of a bite to it but Hungarian pepp by and large it’s

Sweet I Terry’s asking me what work is oh you you’re so funny you’ll get yours you will get another you’ll get a job so let’s see oh yeah that’s right Patty uh how is your dog I hope uh I peeling up uh but uh so let’s

See u e Annie is asking patty patty shared with us early in a in a private discussion there her dog had been unwell and I’ll give us the update that hasn’t been sick to stomach anymore but she’s still not herself lots of sleeping more than usual and no appetite oh poor baby

Uh yeah you know hopefully the vet sees her she doesn’t pick up by morning and take some food let’s see oh and some more advice coming regarding caty’s dog so yeah so let’s go back to the paprika while this finishes on the first side so I have a a Budapest

Best brand I’ll tell you a secret despite the fact that this being hung Hungarian paprika uh this paprika is actually from Connecticut but it is Hungarian owned and produced and they import from from Hungary so there’s that I would call this like middle tier pretty decent paprika uh pretty decent

Hungarian paprika but there are our uh better high-end but uh this is going to be perfect in this chicken paprika dish if you want to go be fancy find yourself a store that sells Hungarian items and they will sell you a container this size for uh 12 13 14 $15 so you

Know there there’s a you got to think about things and this is plenty tasty it’s very smooth it doesn’t get as bitter as uh your $2 bottles from uh kroger can get so yeah there’s all of that the chicken is still not quite ready for flipping but it is getting there so

I try not to be impatient even though I you know you really I really want to be but you can’t be impatient with chicken chicken just has to take what it’s going to take hey good evening Peto simple nice to see you so uh in the meantime that’s going

To continue uh so uh what I will tell you is that if you’re making a a paas dish whether it be chicken paas or the dish we’re going to take make in a couple weeks uh uh the p uh sweet if you can’t get Hungarian paprika then you

Want to get something that’s labeled sweet and organic uh while organic isn’t always mean a lot in terms of sweet paprika it does bring it into the right family of peppers so uh sweet paprika you want to make sure you’re not getting spicy you don’t want to get American or

Uh a latinum paprika you want to make sure you’re getting a sweet paprika that would be another substitute U so yeah there you go oh it’s spitting at me that’s a good sign we’re almost there at least it already smells good here I know that you can’t smell it but

Because I sliced onions so yeah that’s the next thing I keep saying I’m going to go through the ingredients but I have not all right so I have sliced onions and they are sliced super light and lovely very thin you don’t want diced a lot of people will use diced but uh

These slivers do great uh nice thin little slices because they tend to uh soak up the lard and and get nice and caramelized and that is what builds your chicken paprika as much as it is is about caprika the spice a chicken paposh is about the onions as well so that’s

Really important and you can use yellow onion Purple Onion Spanish onion whatever I have purple because that’s what I got so in this case the type of onion doesn’t work don’t use scallions they’ll burn too fast so this is a not a real ingredient for chicken paash but in modern times things changed

The recipe evolved and a lot of people include it so I’ve minced up a bunch of garlic about four clothes worth adjust it to your liking let’s see I’m checking the chats yep just more hello back and forth you guys are always so uh polite to each

Other but yeah you feel free to add to this chat and ask me a lots of questions and we’ll get to it this is another this one is another optional ingredient this ingredient got added after quite some time had passed hey Renee nice to see

You uh let’s see Renee has joined us and Sharon says for clo sounds good to her but this is a sweet uh sweet red pepper uh there are Hungarian red peppers uh and I I actually think that it’s a nice addition to the dish and like I said

It’s optional that uh originally in the early 18 and 1900s uh people could not afford these fresh Peppers that’s why they were using their dried and ground paprika so we we are not in the 1800s so we get the Delight of enjoying a fresh red pepper in

There so the other thing now that this is also not a traditional thing but is used a lot in modern times and uh mostly due to cost and because they would have had other uses back in that period but chicken stop you can totally use water I got to check the chicken

Again all right just a little bit more hope nice I I just pop it up just a little kinky bit more all right okay we’re good oh yes okay lovely these are coming up great you’ll flip them because the top has gotten nice and golden and so now it’s going to cook up

Again while this lovely fat starts to render on the bottom side all right all right so now we’ve got our crispy cat I can’t scrape it for you because there’s too much sizzling but once this happens and get a little bit of crisp on the bottom get some

Brown going there we’re going to take it out and start the Sa I got to make some space but yeah so that’s the chicken and it’s not cooked it’ll cook more in a little bit let’s see what we got here and Jen is asking if I’ve ever had this ditch in Hungary uh no I I travel lot so

I personally have not but I know this is going to be a real soccer but Atilla is Hungarian so I don’t know if he’s had this fish in Hungary but I know he’s had it from uh his mother’s made it but it was not his favorite so I’m hoping that

My learning more about the Hungarian cultures and their food flavors and dishes that I can make him love his dish again uh and uh get a little education all around we love learning about different cultures and their Foods let me know if the sizzle is too

Much not that I can do anything about it but I can elevate my voice if youed so but I no and in fact I’ve always wanted to visit H not right now I always wanted to visit there and uh see beest but uh I think that it’s the best time to

Travel to the region so maybe in the future so the other thing I have is fresh tomato uh you’ll see lots of recipes on the internet where they like dump in tomato paste uh that’s the wrong flavor don’t do that fresh tomato is the way to go it’s going to cook in the

Sauce but also still be chunky uh you that’s what you want fresh tomato not a tomato paste it’s the wrong flavor profile but if you’re looking for cheapy uh cheap and quick uh throw it together it will still be a tasty dish if that’s the route you want to go but we uh

Hybridizing so we’re going to keep many things authentic and then add in our modern twist to it so then I also have sour cream and that’s like a really important that’s what the next important thing that’s what makes the sauce come together and I also have heavy

Cream now here’s the trick here you get my uh handy dandy with this cream this the sour cream and this heavy cream gets mixed together we’re going to use it way later on but I want you to know that uh traditionally what would happen next is that a flour

Would be added in they would add like another two tablespoons of flour into this for thickening and while our sauce will not be as thick it’s still going to be pretty thick from the cream and the sour cream um I try I’ve tried a few other thickeners and quite frankly none

Of the textures work for me and in fact uh even having tried it before with the flour and I didn’t love it and I found that the sour cream especially if you get a good TI one like the daisy where the wave is not uh really uh immersed

Into the sour cream and it’s good an extra thick but the flour is unnecessary and it just goes with taste so I’m mixing my cream and my sour cream and then we can set it aside for quite some time let’s see what we got here hey just Jason keto nice to see

You so let’s see what did the cream do the WRA to me that I had to whip it a you know it’s just a hobby whipping things so let’s see anyway so we’ve got our our cream and our sour cream Incorporated and that sits to the side

For quite some time oh these chicken thighs look so lovely and they’ve got ways to go before they’re cooked but you know just checking the underneath you know the bottom always uh crisp up a little bit you can’t really see it with my Tong but look at that does that already look

Gorgeous or what I’m thrilled chicken fries are my favorite in case you didn’t know let’s see air fry Annie says wondering if she can use the sweet pepper she has left over a red bell pepper which has always given her heartburn sure you can go for it you

Must nice thing uh we’re not the food police so if you’re doing something that’s not 100% traditional who cares oh Perry says I’m buffering oh I’m sorry about that I unfortunately I can’t do anything about that let me see let me send a text upstairs and see if anybody is doing

Gaming or anything that might be impacting the Wi-Fi all you hang tight with me while I send this pet okay so air fry ay’s not getting buffering oh sorry Terri maybe it’s on your end but uh well we double check and that way just in case you never

Know all right sh this looking so good I all right so we’re going to take this out and this is just going to go set to the side get out of the way for a little bit while we put the sauce together well most of the sauce together you guys get

The that’s the one thing about this oh I’m going to need another plate so but that’s all right cuz we have to take these back in and then uh oh actually we’ll be fine yeah I might need to take them out one more time I got to think about my order of operations

Here set the chicken aside and now set these tongs over here get clean tongs so that we’re not touching raw chicken and I’m going to throw all these onions in here I know that seems like a lot of onions right but but remember how I said onions

Are a real key component to the paprika which sounds crazy since it’s a chicken paot you think of a paprika but the onions are just like so crucial and as you are aware uh they cook down as they caramelize now we can move it a little closer and we want these to start

Cooking down before we add any of the other things so we’ll give these a couple minutes just checking it out let’s see oh Cara you don’t got to be sorry for mentioning it it’s important so that we can check with everybody else uh look at that and aa oh

Wasn’t okay and then AA says that he had a little bit of grainy graininess and then it cleared up that’s probably the autofocus which I haven’t figured out how to adjust in streamyard like on my screen it’s looking weirdly dark but again you know what hey first time right Carrie

You don’t have to apologize for something like that because it’s super important that we work together so that we can diagnose and especially on a night like tonight when I’m trying a new media so that’s not a sorry thing uh I promise if you uh say something that you

Need to apologize for that I will I will reach out to you in private and be like hey Carrie that wasn’t cool we have to have a chat and then we’ll work through it like adults but so no worries I’ll tell you if you’re if if we’ve got

Something off and right now we do not oh and the warden saying hello to everyone gosh so so what are you cooking I’m interested since you said you were cooking while uh the contractor was there I’m really curious you know your stuff is always super awesome all

Right so my onions have a ways to go before they get caramelized but I do want to throw the red pepper in because though that’s another piece that takes a little bit to cook and I know that you might be wondering but geez mraa you said we’re

Going to use a lot of paprika and it’s called poock when we’re using in a little bit we’ll get there it’s really uh fascinating the way that this comes together I kind of told you this dish has its Origins uh starting all the way back in the 1800s in Hungary it’s

Considered peasant food and the reasons it was popular because people who did hard manual labor needed a lot of fat and protein they didn’t know it was fat and protein but they know they needed good hearty food uh to to be able to do the work that

They needed to do plus you know they didn’t have money money always reserved for royalty but they did have chickens they were able to procure onions because that was a popular crop in the era so and they were able to preserve their peppers and of course back in that area

Era when Dairy was a questionable ingredient our for Fresh Dairy uh cultured creams and uh and and things like that were easier to get a hold of so you could have a cultured uh sour cream which maybe was not like the sour cream we have today but a similar look and feel to

It guys my coffee weighted a little bit but now it’s the perfect temperature and I’ve got it just to my liking man two Sundays in a row perfect coffee the apocalypse Li might be coming let’s see uh Kota Kota bear saying he just remembered he will have to try this dish

In February he has zero chicken thighs in his freezer and he’s determined uh to work through his freezer this month you know what I think would be awesome this is going to sound like a crazy idea but I already like a challenge and I like being creative and although I have uh recipes

Uh for the next couple weeks they don’t have to be set in stone I know a lot of people are uh trying to be conservative for uh the new year uh times are tough groceries are tough uh why don’t you throw out some uh ingredients in the comments after this

Has posted for the next couple days and if I see like some people who have some common ingredients amongst your uh fridges and freezers let me see if I can come up with a nice recipe for you something that might uh tantalize our taste buds so to speak I mean maybe

It’ll work out maybe not but you never know and like I said the nice thing about this is that basically this is a pretty hearty uh let’s see I’ve got six chicken th there let’s say a three or four meal the chicken pies and I have have extra chicken thighs that I wanted

To just do like some crispy uh uh Asian in uh Asian on in my air fryer let’s see oh uh Carrie said you just had a black screen of Doom but I’m back now well good I’m I’m sorry I hope that it’s that your internet flickers get resolved

Or if it’s something on my end uh we F we figure it out as we learn the new system learning is uh hard I guess I don’t know my dog would have choking from all of the uh onions in the air he can go and cough in the other

Room I guess sad dog a look at him he’s just like by the cabinet being like I can’t be there with all that cooking a so and and don’t worry guys unless there’s a big problem I’m just going to acknowledge that sometimes people have uh have issues and we want

To you know it’s polite to say something not you know so yeah oh and our friend Annie says quick hide the hide the leaves oh that poor baby he was losing his ever loving mind on keto simple you know keto simple was so nice having me as a guest and what

Happens I drop the f bomb on air whoops and then Dyson flips out like you know and goes goes like a Cojo after a leaf on the floor this is what happens yeah I’m sorry I’m not I’m not better so I just uh you know it happens but uh

Oh where was I see I lost complete track anyways now that these have gone a little bit longer I’m going to continue cooking but the next thing I’m going to add is the tomatoes oh it’s happing in right see this is why I said we’re going to run

Long so I need you guys to help up with conversation we haven’t even put the chicken back in yet we’re not even there and the chicken will need like 30 minutes so we’ll definitely have to entertain ourselves a little bit my my tongs were attacking me and why am I sparing with my

Tongs I don’t know too lazy to get my spatula I guess so right now by the way with what we’ve got here you could easily go and get like your Italian herbs chop up some basil and uh some fresh oregano and you could turn this right

Into a nice Italian sauce and throw it over some egg bread and then get some crispy brudo make yourself a fancy brushetta not a brushetta because that would be brush I don’t know but you could do something I don’t know that sounds nice too but this is a I’m

Excited you can do all kinds of stuff with his face hey good night Lynette Lynette says it’s time for her to go she’ll try and watch the rest of this on replay can’t wait to see the final result yeah uh all right well you all have a good night L I always appreciate

When you’re able to stop in and then an air and he says yeah we just got to love Dice and you know some days he’s he’s a little harder than others to love but yes he’s my little world my little dog he’s the best but uh gosh oh the smell you guys

Just man I can’t get past it and it’s getting all nice and lovely which is hard to convey in video but you can see it you can see it coming together and looking pretty nice here so all right let’s see now while we’re waiting I’m going to go ahead and add

Some seasonings here in the form of getting this salt and it’s very simple on salt by the way oh and my garlic you don’t want the garlic to burn and it can get crispy easy but you want to wait for the liquid to start developing from the

Tomatoes that’s why we didn’t add it in at the beginning because if we waited for the onion to go uh and you put the garlic right at first which a lot of recipes do uh chopped up so teeny tiny and mint like that it can burn and

Scorch and it’s so easy for it to go bitter and ruin your entire dish so that’s why we waited and we put it in now so we’ll just keep giving this a stir around you could also start with this base that we’re getting right now add your broth in and then add things

Like a ground beef and pumin and go Latin and make yourself a nice party little chili here that would also be nice so this is a nice fxo base it said nice like 20 times in a row so you know I love it so all right sot to your taste

Uh often I don’t see salt added at all but I like and need salt so so we’re adding salt plus to an extent the salt comp helps compensate a little bit for the lack of of thickener I don’t know why but it boosts the flavor just

Right uh a FR Annie confirms that it’s a nice color on the camera all right yeah yeah so let’s see give me a little sprinkling with black pepper again that’s a flavor that I like not often in there but feel like it’s a very basic item to add and it

Really builds and highlights the garlic the tomatoes and all of that so just get it going let it build down so we’re getting closer everything is uh getting nice like I said unfortunately this takes more time to cook than a lot of things we do but I thought it doesn’t kill me

To hang around a little bit extra and have conversation with you all for us to have really nice food plus you can see how we meal one of the nice things is that because this has the lid we’ll cook everything in here I’ll take a little bit out to eat this evening but

I’m also going to be able to just put this right into the fridge got some stuff up here on the side that need to split back in there we go and yeah so this is it for the moment it’s just got to keep growing uh barely

Begun says his goal in uh 2024 is to make it to keto paloa but the drive from there from Oregon and then stop by to everybody’s house to let us cook all three dishes for me so I tell you what you don’t got to make it all the way to Ohio get to

Rouville and will take you some nice places to eat but also you should know that at kopa radical geek gets a sweet and host a shuty night and you know if if asked I’m pretty sure that I wouldn’t mind uh a small group of us getting together in the suite and uh cooking

Some foods I bet that if I’m just going to put some people on the spot here if I had some help from the the lovely people like Sharon and air frying auntie and a Bluegrass girl you know and you could come and do some suo Chef type stuff I bet we could

Make the best meal in Louisville right there in the suite I could bring my Skillet you name it I found the grocery store right across the bridge this year and went shopping on supervised fantastic there’s all kinds of great stuff there so I hope that you can make

It uh I did see that the dates released uh I believe it was like October 11th don’t quote me on that though uh someone who remembers the dates if you could pop them in there that’ll be awesome the website’s not updated yet so we’ll let you know when that happen but I’m with

Excited so all right this has cooked down quite a lot so here’s the other thing that has to happen now two very weird things we’re going to craziness shut off the heat and I need that to happen for a reason I need to keep stirring it’s still going to stay

Hot but we need this to uh cool down a little bit so that we don’t burn the paprika as we put it in we’re going to put the paprika and get it integrated and then me set these tongs aside you guys I’m getting my my counter dirty that’s all right that’s what

Bleach is for afterwards right we just wipe the counter take two seconds I can uh you know take the cork out I guess so let’s see but the reason we turn it off which you won’t see on every video recipe this is a good tip this is one of those cook

Things a paprika can burn really really fast and easy at a higher temperature so if you turn it off and let it come down a little bit you can mix your Paprika in there get all the flavors then turn the heat on back on low incorporate your broth add

Your chicken back in and no burning so that’s the that’s the thing for tonight let’s see oh and kod bear says he did check the website today and say it was about and it was outdated so he also wants to be a vendor but saw it List’s

$500 table fee uh we should chat about that offline I’m going to Loop you into a conversation on that and let’s see what we can talk about uh and see if we can help with that a little bit oh Sharon says she’s still not sure

If she’s going to vend at kpl this year uh she agrees the table fees are high yeah the table fee is kind of high for that conference but uh let’s all get together and and have a conversation about that how we might be able to get

Some uh value there let’s see okay I got a fight with my uh container I really wish that I could really get this in uh big but let’s see so now here we go remember how you know when you do seasoning you normally do small amounts

At a time but here we go check this out we’re going to do one and oops it’s spilling over heaping tablespoon one two and let it slop over that’s great two so when I say a lot of paprika I mean it’s a lot of paprika three and you remember we put a little

Dusting on the chicken to start with so when I say that I mean look at it now let’s see there you can see it yeah look at all that paprika that’s a lot of paprika so now we’re going to go ahead and use our scooper our my lovely spatula my

Favorite spatula cuz it’s slightly curved and we’re going to give this a mix in and get it all Incorporated so and you can see with that much paprika oh my gosh the flour is not necessary because that’s a lot of spice and so that’s going to contribute to

This thick sauce over here as well we’re good now I will say a lot of them say to use like two cups two and 1/2 cups of broth and we reduce that to one and A3 cup but it smells lovely already you get down in there it’s nice

Oh so now you can see it’s got that deep dark red I I feel like if I were able to brighten the light it would happen a little bit more but uh you could you could see it a little bit better but is what it is we’re good I think that

Actually looks better than sometimes let’s see oh yeah sh Sharon says she’s got creamy cons Koozies custom embroidery patches and miscellaneous woodwork stained and fused glass I think that’s amazing yeah like I said let’s check we all get together and chat let’s see so now I’m going to start mixing in my chicken

Broth get a little bit of that going and put my heat back on so I just do a little bit at a time to incorporate it so it’s not so that the pepper paprika doesn’t uh uh separate so but I want to make sure that I’m getting that nice uh gravy fication

Is that a word it’s a word now gravy fication plus it gets me if I do it a little bit at a time I ensure that I that it’s done to my satisfaction and I’m not getting so much you know too much or too little etc etc I mean I’m

Kind of screwed if it’s too little but it’s not it’s just right oh one and A3 cups seems like it’s going to be just right so let me get this Heat going back again and if you’re wondering I’ve got my Skillet at 375 so medium heat on your stove are on your

Dial so let me see working in nicely the last uh half cup of broth and my little stock bits from the bottom cuz that’s a good flavor right just give it a stir let’s see uh airri Annie says she’s not cooking tonight just made a hot keto Chow a

Strawberry cream man I like the strawberry cream because it makes me feel like I’m drinking uh uh strawberry milk back in like elementary school again it’s so nostalgic and so I’m big on Nostalgia as some of you may recall it’s now move this uh to the front and center because we can

Right and so you can see we’re good this nice lovely you know it’s actually a really good uh uh thickness right now as we look at it this is nice you could serve this you know if you chiled it up you could you could easily serve this

And not feel like it’s like watery or anything like that so don’t feel any concern about not having the flour or thick in there we’re awesome it’s it’s just right so let me get my spoon thing that’s what I need I going stop making my counter dirty and use the appropriate uh

Spoon so now we take our chicken and we put that in here and we make sure not to drop it which feels precariously like I might do so squish it about in here throw in our extra chicken uh juice it’s okay it’s going to cook for a half hour don’t flip out it’s

Not it’s fine all right so this aside just kind of give this a little bit of a squish about to get the sauce in there and you want your chicken to have sauce about halfways up it so halfways up the chicken and and so we’ve done it exactly

Perfect and so the next step is we get the cover and we let it go I turned it down to 350 because it has the cover just going to grab a little bit and uh get some of this mess off know it’s not uh sanitized but at

Least it’s not messy all right so I can lean on it so now we have like half an hour to converse like I said normally we’d be like oh 10 minutes and I’m out of here but this has to go for half an hour so now we have to

Chitchat so let’s see yeah air fry Annie confirm star Strawberry Quick Vibes and then car says looks like it was his end after after a reset the uh modem and router oh okay so everything’s working better good that’s nice to that’s good to know sometimes everybody

Needs that uh reset and uh Renee says a lot of the Hungarian food reminds her of the Polish dishes that her mom used to make uh she guesses they’re kind of similar yeah well you know they’re not that far apart uh so yeah and actually uh Hungarian dishes and Turkish dishes have

A lot in common in fact in Hungary you can get some really excellent Turkish coffees so it it does have a lot of crossover let’s see then F Annie says all her mom all her mom made was weed brownies hey you know what I’m just saying there’s a

Bonus everywhere you look so all right and now we can put this back in the fridge so I’m just going to duck off for just one second because that’s that’s just one more thing to get out of the way I can tell that I wish that I had

Turned autofocus off because I keep seeing the screen get dark and then not as dark I hate that that annoys the B Jesus out of me I don’t know if it lets me change that here or not let’s let’s see does does it no it does not I would

Have to shut the camera off so we we won’t do that that would be going too far we’ll just deal with it let me tell you I’m warm from cooking so now I’m gonna open a Selzer this is the polar premium Selzer cranberry lime so Carrie says the chickens in the hot

Tub now it is kind of like that so let’s see what do we got 720 730 740 745 or so will’ll be good to get the chicken out I just needed something uh cold and refreshing to go with my coffee I don’t know that’s a maybe that’s a weird thing

But I often like a cold beverage as well so let me talk to you about the other thing was worried I was going to burn my hands but it’s uh come to like a it’s just warm now traditionally your chicken paicos would be served over uh a type of egg noodle

So uh and that or your mashed potatoes or rice and those none of those things are things that we would eat if you follow a ketogenic food plan or if you have Celiac you might eat rice if you have Celiac only but all of those are

Not on my radar so uh some things that really taste wonderful under this is a a cabbage just cut up sauteed and in fact actually I have cabbage with bacon in my fridge right now that’s already all cooked up but um I went the rice route and I made myself some cauliflower rice

So I will be able to have a little bit of that CA rice underneath with my chicken and my sauce this evening so that’s my go-to and of course it just put water all over the counter CU that’s from the steam it is what it is what is life you

Know what sometimes when you’re cooking things get a little bit messy here and there let’s see um barely begun said it was uh glad to hear on the keto simple live that I have some job security in New Year even if not ideal yes I’m very

Grateful for that like I am uh just crossing my fingers that nothing else changes and we are good to go so let’s see oh hey Brenda good to see you you were decluttering and time got away from you you know what though decluttering is so awesome we’re slowly trying to do

That it just it got impeded by all of the Katan tournament stuff showing up uh my my front game room and where I sit and do like all of my socializing and relaxing and video gaming and everything uh it looks like the Katan Factory threw

Up in there so we’re we’ve got two 27 totes all situated and ready to go and maybe like one one and one and a half to go and a vending machine to put together and then store so hopefully we get that done by like uh I’m hoping by

Wednesday and then I’ll have my room back again so also I’m so excited because uh after things fell apart with Ohio Con in the not good way I was able to uh get the take the tournament and we’ll be doing that at uh who’s your Con in

Indianapolis and they could not be more excited and so supportive so I’m excited and it’s just going to be amazing so and I think that because uh hakon while it’s smaller than Ohio con the sum total of its convention is specifically tabletop board gamers and it’s a little bit bigger than my

Department uh in attendees so uh you know whereas at Ohio con tabletop would regularly get about 4,000 attendees over the course of the three days uh hakan has about 4,000 attendees in total but all of them are board gamers and uh it won’t be like you know an anomaly

There’s going to be some serious Katan fans there so the tournament is going to be amazing and so I’m excited for that I think that even if uh if even when we start a new anime convention I might keep the Katan tournament qualifier uh and make hakan it’s

Long-term home is as long as Katan Studios is cool with that I think it’s a really great place for it I think that the atmosphere is beautiful uh Indianapolis not only does it have huaron but it’s home to Gen Con it feels like a good fit so that’s one thing I’m super excited

About okay err Annie doesn’t know what Katan is so let’s see uh Sharon’s asking if this once the sauce is ready if you could put it in the instant pot you know what I don’t know I’ve never tried it boy like I said someone’s Hungarian grandma is watching this live stream and

Just giving me that look like so but you know what that’s all right because it’s going to work work out great for me so Katan Settlers of Katan uh is a more modern B board game but it’s been around for a while and we often joke and call it the Gateway board

Game because a lot of the problems or things that make a monopoly unpleasant to play have been sort of fixed with Katan so it’s more plural plate not that it has zero issues but uh but it’s slightly more streamlined plus the theme is really cute uh you are

You’re a settling a settler and you are gathering resources wood uh sheep uh you know water uh you know your basic resources and and then you and you’re trading to kind of get your ideal situation so that you own the most territory on the board uh and I’ll just

Tell you the sheet for Katan uh their branding is just completely totally adorable and the Sheep Man that they’re they’re the bomb and yeah yeah they’re on par with them sleep number sheep I’m just saying so uh it’s just it’s wildly popular oh no no you’re you everybody dies on Oregon Trail that’s

Normal uh Oregon Trail is not in the same level and everybody I mean like hardly anybody finishes Oregon Trail yet you die a dissenter that’s a thing so that’s just the way Oregon Trail plays so let’s see uh but yeah and uh and rickin says

Yes you can cook the chicken paash in an insta pot so there you go yes you can uh at this point though I’m good to go because if I changed it to the an pot now it would come to pressure and then have to depressurize and it’d be the

Same amount of time as just letting it simmer away here in the pot but can I just say I can see on my screen on the camera and I love seeing that bubbling in there that’s that’s a happy happy thing for me so let’s see did I forget anything

About the H the paprikash oh the the whole chicken the chicken thighs the 1800s was when it was a peasant food uh I talked to you about using sweet paprika or specifically Hungarian paprika uh yeah I think they we good on on it so and I did tell you about the flour and

How we’re strictly just going to skip that step and go with our sour cream and heavy cream so I think we’re good so now we can just shoot the breeze and talk about whatever the heck we want to until it’s time to eat I will tell you that

When it comes time to eat I’m going to take a taste and then we’re going to be off this live stream because watching me eat the rest of this meal is not going to be an attractive thing I’m hungry and it smells good I’m G eat like a wild

Animal so let’s see oh air fry Annie says I was talking about games and she still wants to see the inside oh the to yes we definitely need to see we definitely need to share the taido for you uh it’s so beautiful and actually it’s so beautiful that I was uh talking

To a Tilla and uh we think that it’s going to be worth investing in it a little bit more and getting specialty metal coins that they make for it oh because it is gorgeous I’m going to set it all up and and play it again and show

To show to you it’s fantastic I couldn’t I I can’t thank you enough for that so I I know I know what you meant though I know the tatoo it was awesome so uh yeah and speaking of it why don’t I st here and uh oh barely begun says he needs a

Till’s reaction and scorecard on the papash if it redeems the dish I don’t know if he’ll be I don’t think he’s ready for that tonight but I’m sure we can have him posting the comments after the fact but uh yeah I’m hoping so but like I said it

Also I can see why it’s not a favorite because one of the things a Tilla doesn’t like chicken on the bone and tomato is not his favorite flavor so I can see how those two things uh might contribute to this not being a favorite dish so but I don’t know who

Knows I thought I just saw a weird flash but I don’t know what that was it could just be my imagination like it was like a lightning flash very weird so let’s see oh Sharon hallway is a someone oh someone has one of our slow

Cookers that he can take we got as a wedding gift in 1984 it’s an antique now you know what though my old slow cooker is awesome it was it was amazing when it first came out it was like the six qu one and it has the little latches for

The lid and that like blew people away but it’s really ancient now and you know it still looks great and it works Fant fantastic let’s see uh rickin says one of her slow cookers is about that old uh I do have a newer one but it’s too big

For most things yeah uh for us the large size I have we have the large size and then I have the teeny tiny one for dips I need to put something together for Thursday night game you guys do you think it’s crazy I think I might make

Buffalo chicken dip it’s like so I don’t know I’m might have to look up and see if that was a thing in the 70s I like to make stuff that was popular in the 70s because that’s the era that we’re playing in oh yeah so I got distracted because I

Was looking at my chicken cooking away and getting very excited let me get another plate because I got to take the chicken out one more time while we uh work on the sauce but uh and then we then I can put it back in again whatever so let’s

See oh but air fry n says not jello with things floating in it oh man but that’s a classic uh do you ever watch the that woman on both the reals or Tik Tok the Minnesota uh a Midwestern Mom that’s who she is and she makes Minnesota salads

That aren’t really salads and it’s a lot of uh Jell-O and stuff but uh yeah she I love that because she makes it sing s Minnesota salads that aren’t really salads but some of them are atrocious and some of them look pretty tasty so I

Find that funny um I will tell you that I like uh chicken soup aspect I don’t know what it’s actually called but they make it in an egg shape and it’s just like basically jeis and I chicken soup and I don’t know I I assume that they

Mean for you to eat it in jalis and form but I don’t I take them chicken egg bombs of aspic and I then I and I heat it up and melt it and eat it as it melts and it’s just like super super silky and

Warming and I love that I also will say that I am fond of salmon mousse uh which is a type of aspic and it’s the one that you make in the big fish or the lobster which I will politely not say the N what I call it in public or on

YouTube but if you saw it you would know you would know and I will share those with you maybe a little bit later in the in the week or something so let’s see oh and uh Airy 0 says yes she’s seen her and her mom put too many things on Jello

Growing up hey but was it hot dogs because that’s nasty I’ve seen those and I’m just telling you I’m going to say right now green olives and hot dogs in jello is a hard no don’t do that but yeah so anyways I will say that growing

Up I wonder if I could I I think that this could be ketofied but I don’t know if it’s a little bit to 1970s weird jelly things for people but I used to really like it and it is one of those salads that shouldn’t be salads it’s lime Jell-O U

Mixed together with uh with your uh your your whip your uh your whipped cream or your Dream Whip or Cool Whip or whatever it was that they were using at the time but it also had finally like really teeny tiny chopped up Celery and chopped up pecans in it and for whatever reason

It didn’t taste disgusting it should have tasted disgusting because celery but it didn’t and uh Renee says she kind of liked aspic and air frine an an auntie agrees no hot dogs are always in Jello-O uh barely begun says Lobster molds are obscene it’s known yes exactly

And that’s what I call it so it’s hilarious and I still love it though and I do like to make s Mose in it it’s been a long time since we’ve done that though and air FR says that that sounds like something she’s made but she also

Adds shredded carrots yeah I don’t like carrots though so you know I’ll eat them but honestly like I’d rather have zucchini cake instead of carrot cake even though Prieto carrot cake was my favorite honestly I would have to say it was because it was spice cake and the

Carrots had to be in there uh because it was carrot cake but uh I loved if you mushed it up so that you barely didn’t notice carrots and it was just there for the moisture Factor really I like the heavy spice part of the cake with the

Icing let’s see what else what else we got here uh oh and Rene says Watergate salad was uh her mom’s favorite as far as Green Jello stuffs yep so let me take a moment though to to talk about some nerdery because uh I feel like for someone who

Is very big into anime and was Staffing in an Anime Con we hardly ever talk about anime and I think that I should recruit you guys to watching some but I don’t I want to throw you into the deep end and instead of giving you something

That maybe you won’t love as a grownup you know which would be like your Narutos which get very repetitive and boring uh but uh if I throw you into something I want you to know that on Netflix uh for a couple months now they’ve had a show called blueeyed

Samurai and that is a prime example of a really nice quality anime and I think that but I need you to be aware that it’s a very uh it’s not a funny anime it’s very serious it’s about the Ido period in Japan when Japan was isolationist uh and uh it’s very so

There is a lot of H Gore to it uh it’s a very sexy film there’s a lot our our series each episode has a lot of nudity so there’s nudity and violence so be aware but I think that uh if you want to see some kind of anime and not feel

Confused or put off by by being a childish and card throwing or things like that and where I think this is a nice way to see why there are a lot of adults who love anime because there are so many very serious things in fact uh that’s how I tricked uh Atilla into

Starting to enjoy anime and we started with a really hardcore very serious difficult subject adult uh anime and then we’ve worked our way into some of the more slap Dash silly stuff and now it’s more entertaining not all the time but uh yeah sometimes and then

When we see these really great ones uh you know we’ve watched an anime that’s about the big earthquake in Japan we’ve watched the anime uh you know gosh I will tell you though that I did uh I was a I was really mean to Atilla and the

First anime that I forced him to watch because I felt insulted because he like edly told me that uh uh anime was uh for children and no good and I was like oh okay you know what what kind of no and and so I made him I made him watch a

Graveyard of the Firefly which I’m sorry if that movie I I have to say don’t watch it unless you are prepared to like cry your eyes out uh it is Hardcore hard to watch so let’s see oh Sharon says releasing the pressure from the IP cabinets getting a broccoli sauna oh

Yeah man that broccoli soup was good though it was perfect timing for it I’m going to give my chicken a little check here oh that was nice all the oh it’s looking so so nice all right I got to turn it down because it started to uh get on the bottom a little

Bit time to take the chicken out I know put the chicken in take the chicken out etc etc brought me an onion there oh there’s a piece where it it over paralyzed we’ll just take it out there we go it’s a couple hot spots in the

Skillet so I got to watch that there’s a let me just pull that out you don’t want that yucky part there we go all right so I’m going to give this a light little stir get it all going and now you want to incorporate this Slowly by where I need a spoon

Fortunately I have a spoon we’re going to take some of the sauce and bring it right in here to our cream mixture and now we whisk this all together and you do that to kind of bring the cream up to temperature you don’t want to put the cold uh uh sour

Cream and stuff right directly into there because you want to sort of uh cuddle it and that’s going to help uh help it uh incorporate without uh curdling anyways uh let’s see we’re going to go here and basically now we’re just uh whisking it in checking it

Out I’m just going to go ahead and put the sauce in there so I may I may put a little more sour cream than than is necessarily warranted but uh we all really love sour cream here so uh yeah and mixy mixy mix get any front from the

Bottom this is basically it so you guys we’re almost there just getting it mixed in So yeah so I would say and also I will tell you that blueeyed Samurai was the a a book series before Netflix brought it to uh to TV and so uh but but I will

Tell you that uh watching through it it was pretty realistic now like I said you might nor you might put a little less sour cream and you’ll get more of that red factor to it but I like a lot of sour cream sour cream is my jam so there we we

Go let’s get my dinner together and some cauliflower rice and I’ll be put away ah my spoon get me a chicken thigh and now I’ll spoon me some sauce on here I’ll bring it up to the camera so you can see there is our chicken poosh all right and uh

I can throw these back in there to put away I guess I don’t have to do that on the camera I’ll fix this afterwards let’s let’s eat like I said the nice thing about my SK Skillet is that with the lid I can I have enough room right now it’s

Perfect it’s hot I don’t want to burn my mouth give me a second delicious so even if Atilla doesn’t like it we’re all set but uh so anyways everyone there you go there is our finished dish it’s fantastic I’m ravenous the live stream work yay some things to figure out like

I don’t know how to get the comments on here like the other channels do but in case you didn’t notice I did get a logo onto my cabinet so I’m learning we’ll get it and uh I hope that you guys have an amazing week and I cannot wait to see you guys uh

Throughout the week on the other live streams have some conversation uh make sure you hit the thumbs up button on your way out and leave me some comments below uh especially if you have ingredients that you want me to work into a recipe to uh help us along

Through uh this tight times you guys have a wonderful day and I will see you soon bye bye