![]() Once you put the above flashback, they can awake. What a irony scene here.įor this ep, the failure are not the cream attack and that flashback.KKPC is the actual failure.įirst of all, when KKPC sees their transformation device, they are ready to awake. No one will put a disaster scene as the good memorial moment.ĭo you think earthquake is a memorial scene? As I had said in ep 1, this scene is problematic but people in Strawberry town react the same way as here. There is an inappropiate resemble flashback.they explode the creams to the town as the memorial. Ironically, their best moment of fight are ep 37 and Parfait's fight (+ a running scene in ep 27), and I don't see any cream attack in the flashback.as if Toei admit that cream attack is a failure. Like sketch from the character designer.Īnd flashback of the best moment. However, as the important ep, they can't just let Pekorin to promote like this. Pekorin is the child, she only tells you what she loves and promote what she loves throughout the ep. ![]() You won't find the detailed explanation or touching phrases from KKPC and Pekorin. Grave: You two have hatre, which means you will have love, it must be eliminated. They keep Grave to here is to explain this world, such as. The concept of Light and Darkness changes to Like, dislike and null. I think the color of the sausage is better, too, when using fresh paprika.I think this review can write faster than last few eps because there is not much thing to say about this ep. The fresher it is, the more aromatic it is, and it makes a huge difference to the final taste. Using fresh, good-quality Hungarian paprika in this sausage is crucial. More hot paprika begins to turn some people off. My personal preference is to use about 18%-20% of hot paprika and 80% of sweet paprika, which gives me a pleasant mild heat. Typically, you will find hot paprika constituting anywhere from 20% to 30% of the total amount of paprika. The proportions of hot and sweet paprika vary to suit a butcher's/customer's personal taste, there is no standard here. My recipe does, too, as I find that it improves the overall taste of any pork sausage, and it certainly does in this one. Sugar is not a common ingredient in this sausage though I did find a couple of recipes using it. Some recipes I found used cumin, but I am not a fan, so I use freshly ground caraway seeds. I went with what I personally like, so 'yes' to pepper and garlic. I've seen recipes with black pepper and without and with and without garlic. The spices are true to what you'd find in a traditional Hungarian kolbász - hot and sweet paprika, caraway, and garlic. You'd also want to bump the salt up to 2.8% - 3.25% for safety. If you want to make your Hungarian sausage more like the traditional 'smoked and dried' version, substitute Cure #1 with Cure #2, add a starter culture, and add more sugar or dextrose, depending on what starter culture you will be using. If you want to make a 'fresh' version of this sausage, substitute Cure #1 with an equal amount of salt. I adjusted the level of salt to be in line with my smoked sausage recipes as traditional Hungarian sausage that is cured is saltier. That said, this Hungarian sausage recipe is for a fully cooked, smoked type of sausage, made following the current USDA safety guidelines. I also like the comfort of knowing that with nitrites/nitrates my sausages are 100% safe to eat. I like the color and the flavor that sausages acquire when using nitrites/nitrates. I've made several sausages like that but did it only with heritage pork purchased from a small trusted farm, and I did all the butchering myself with sterilized knives and kept the pork as clean and cold as possible. ![]() Regardless, all this is done without the help of nitrates, nitrites, or bacterial starter cultures. I'd say spoilage should be as much of a concern as contamination with harmful bacteria. This type of 'smoked and dried' sausage making would typically take place in cold weather, mostly in winter, to keep the sausages cold at all times to 'prevent spoilage'. There, this sausage would be cold-smoked for at least 12 hours, then hung to dry in a 'cool, airy' place. Mind you, this recipe is not exactly how they'd typically make kolbász in rural Hungary. How traditional Hungarian sausage is made I was able to find several recipes and references to how this sausage is made by locals that put me on the right track, and here it is - a really, really good traditional Hungarian sausage recipe. I've been on the hunt for a really good, rustic Hungarian sausage called kolbász seasoned with paprika, the peasant kind of sausage that you'd find still made in villages.
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