How does the soy sauce compare to tamari? Sorry for hijacking.
Crock pot stuff a goose in there with some veggies, dinner time.
Actually you got that backwards. Astall is table and flasha is the bottle. In order to get food, I had to speak Serbian - in order to play with the kids I had to speak English. So I have the proper accent for either language. I’m just really bad on the cyrilic. Basically I know about half the letters, recognize a handful of words and can piece together the wedding invite or whatever comes our way written like that. I wouldn’t even try a newspaper - they write both cyrilic and latin alphabet so I can still claim fluency even though my cyrilic sucks.
So, “cheap” means aluminum? No worries there? I’m paranoid - I avoid aluminum, microwaves, and artificial sweeteners as much as possible.
Totally relevant. And, probably NOT: why would soysauce feature in Slovakian cuisine? Is the Slovakian sojova omacka any different than Asian?
Hilarious ;D
I’m a big fan of smoked paprika, and use it in a few crock pot dishes. It gets me smokiness in my chili without the heat from using chipotles, so the family is still able to eat it.
One of my favorite crock pot dishes is red cooked chicken. You mix equal parts of soy sauce, Chinese cooking wine, and water or broth. Add some sliced ginger, green onions, and some star anise. I like to throw in some Szechuan peppercorns too. You can boil all of that for a few minutes and strain it, or just throw it all into the slow cooker. Make sure it’s enough to cover the chicken, then cook it on low until it’s done. Serve it with some of the sauce and some minced green onion for dipping.
Take the remaining sauce and boil it for a few minutes, then chill it and freeze it. Use the sauce over and over again, it picks up flavor and gets more complex the more you use it. You can freshen it now and then with more herbs/spices, and you’ll have to top it up periodically with more soy/water/cooking wine.
You can also do this on the stovetop - bring the liquid to a boil, add the chicken, return to boiling. Boil 10 minutes, then cover and remove from heat. Let it sit in the liquid another 15 minutes and it’s ready to serve. Delicious.
The Indian pressure cookers are SS. Good quality too.
How the soy sauce got to Slovakia I dont know, wife does not either. But I know there are several brands that are brewed in Slovakia. They grow lots of soy beans there. The Slovakian soy sauce is a little maltier, light and less salty then the Asian soy sauce.
Get a pressure cooker. Loose the crock pot.
Takes six hours or more to cook beans in a crock pot. and thats after you soak them over night.
Put dry un-soaked beans into a pressure cooker and they are done to perfection in 15 -20mins. Its a no brainier.
Sounds alot like tamari. At least the brand we get.
Once you try this stuff you will never go with out it again. You will find yourself putting in in all kinds of stuff. And lots of chefs do the same.
Why not have both? ;D
takes up to much valuable room.
I have one collecting dust in the basement. Still thinking of trying it for this.
One the best paprikas you can buy IMHO is Pimenton, or smoked Spanish paprika. Seconding what another guy said, it’s fantastic for adding a smokey slightly spicy note without knocking the pants off your guests. I end up using it a lot here because most French (well, ile-de-France) people can’t handle anything remotely spicy.
These are great! Your supermarket probably has them or similar. Dump one or two in the CP w/water and go hunting. What the hey- throw a pack of sausage and an onion in there too. 
How do you cook your beans? Every time I’ve tried to cook beans in the crockpot they never get soft. Last time I soaked them for 24 hours and then cooked them for 12, they were still crunchy. I’d love to try it again but I’m getting pretty frustrated.
Well if you’re asking…
Try turning up the crock-pot a bit to cook the dry beans at a harder simmer.
Otherwise.
I’m of the soak school. Rinse and soak for at least 16 hours. Even for the pressure cooker. Then everything goes in for 30 minutes for regular beans like pinto or garbanzo. For a softer bean like Navy or Great Northern then 7-10 minutes is just fine. Saute onions and garlic first if you like I don’t bother any more. I find it takes at least 45 minutes in the PC if the beans are dry. However, that’s pretty good compared to traditional simmer methods.
Chumley might want to soak his beans at home first. Then a ziplock bag for the hydrated beans. That’s his preparation LOL. However, his goulash looks pretty tasty too.
Which brings to mind pork butt, sliced onion and apple topped off with a can or two of Campbell’s Golden Mushroom soup can be done in a crock-pot. It’s fork tender in eight hours. Salt and pepper baby. 
On rice or potatoes… OMG!
I’ve found it helps to have fresh dried beans instead of old dried beans. And to soak them on the counter instead of in the fridge. I also heard somewhere, maybe on Good Eats or it could have been ATK, that you don’t want to try to cook the beans in acidic liquid, it takes a lot longer. So cook them to get them soft, then add them to things like chili. They may have even cooked them with some baking soda added, although whether or not that affects the cooking seems to be disputed and might depend on your water. As always, YYMV
This:
Is probably why I’m having troubles. I’ll go to a better market this weekend.
Hey, thanks for the recipe adjustments, Cap! I think sour cream sounds better.
I had that dish in Kosice in 2002 and the version I posted was off some website that no longer exists.
The chinese red chicken sounds pretty good. That got me thinking, maybe a filipino adobo with pork and chicken, boil up some minute rice, and viola! Dinner.
Sounds great - except for the minute rice. :) Some brown or wild rice sounds better. ;D
Chumley, got to make CZ dumplings to go with the segadin.
And my wife made an interesting discovery this very day that may help. She steamed Pillsbury country style biscuits from the can and got a very close imitation CZ dumpling. Just set up a little steamer and steam the biscuits for 15 mins. instead of baking them. Works really well and would be more authentic than the noodles.
I would ordinarily suggest making homemade because they are better but given the measure of your expedition this as well as the use of the crock pot are acceptable.
It’s approaching that time of year to make some Hungarian Goulash with CZ dumplings. 8)
I made your recipe last year and it went over really well at the house of bluesman.
Maybe I can find that recipe and pics “on the other forum” to post here.
Isnt it in this thread? Its hard to search some of these threads. Past recipes get lost, like tears in the rain. :
Ill find it. They are pretty easy to make, basically bread dough steamed instead of baked.
Did I do perogies in this thread? Ill get them both over here.