#hendl

[amadeusrecordmagazine]

今でもスタンダードな解釈★シェリング、ヘンデル指揮シカゴ響☆ラロ・スペイン交響曲

名手シェリングがステレオ初期に RCA に録音した若き日の名演。スペイン情緒はそんなにないにしても艶やかな音で楽しませてくれる。シェリングの演奏が厳しいとか精神性が高いと評されることがあるのは、音の美しさに浸りきった演奏をしないことに由来するのだと思う。和音の処理が見事なことである。随所に出てくる和音を、まるでオルガンで演奏しているかのように演奏することは生易しいことではないはずだ。この録音から聞き取ることができるのは、シェリングの技巧の完璧さと音のニュアンスの幅広さ、そして音楽の美しさである。

今でもスタンダードな解釈★シェリング、ヘンデル指揮シカゴ響☆ラロ・スペイン交響曲 IT RCA KV119 Szeryng, Hendl, Chicago Symphony. Lalo Symphonie Espagnole 清潔で芯の通った美しい音色と卓越した技巧を兼ね備え、作品の核心に肉薄しようとする深い精神性を感じさせるシェリングの演奏は今でもスタンダードな解釈として数多くの音楽ファンを魅了しています。RCA VICTROLAシリーズの初期プレス盤。 Store Site info. 通販レコードのご案内名手シェリングがステレオ初期に RCA に録音した若き日の名演。スペイン情緒はそんなにないにしても艶やかな音で楽しませてくれる。 《RCA VICTROLAシリーズの初期プレス盤》IT RCA KV119 シェリング…

[draculadrawalong]

May 3

My friend Jonathan Harker, food blogger sollicitor from London, is on a work trip in Transylvaina, and he is collecting a ton of recipes for his girlfriend.

[aranciu]

I made this last year when reading Dracula Daily, but I was too much of a coward to post it. Now I am no longer held back by earthly matters such as "reputation".

This is the original text from the book, but wildly misinterpreted. enjoy

[zanimljivaekonomija]

Mlada pijanistkinja Aleksandra Dovgan premijerno 6. marta na Kolarcu

Mlada ruska pijanistkinja Aleksandra Dovgan nastupiće 6. Marta u Velikoj dvorani Kolarčeve zadužbine u 20 časova. "Ovo je jedinstvena prilika i ovo se retko čuje! Pijanistkinja Aleksandra Dovgan se teško može nazvati čudom od deteta, jer iako je ovo što radi čudesno to nije dečja igra. Čuje se izvođenje odrasle osobe i samosvesti, posebnog personaliteta. Posebno mi je zadovoljstvo da pohvalim rad njene profesorke, Mire Marčenko. Ipak, postoje stvari koje ne mogu biti podučene I naučene. Talenat Aleksandre Dovgan je izuzetno harmoničan. Njeno sviranje je iskreno i koncentrisano. Predviđam joj sjajnu budućnost!", izjavio je Grigori Sokolov.

Nakon uspešno održanih koncerata prestižnih pijanista današnjice, Piano Land i Kolarčeva zadužbina predstavljaju nastavak koncertnog serijala u okviru STEINWAY & SONS KONCERTNE SEZONE 2022/2023. zadržavajući početni koncept da publici u Velikoj dvorani predstave eminentna imena svetskog pijanizma, kao i da promovišu Steinway & Sons instrument, jedinstven po svojoj izuzetnosti kvaliteta.

Predstojeći koncert STEINWAY & SONS KONCERTNE SEZONE  će beogradskoj publici predstaviti mladu pijaniskinju Aleksandru Dovgan, zvezdu u sponu koja će zasigurno u godinama koje nam dolaze sa velikim ponosom nositi naziv Kraljica klavira.

Aleksandra Dovgan će se premijerno predstaviti u Velikoj sali Kolarčeve zadužbine sa sledećim programom: W. A. Mozart, Sonata A mol, KV 310/300d; L. V. Beethoven, Sonata op. 81a, Les adieux; J. Brahms,  Tri Intermeca op.117, Hendl varijacije op. 24

Ulaznice su u prodaji na biletarnici Kolarčeve zadužbine.

[privatetastebyanita]

Spät, aber doch … zeig‘ ich euch noch unser Wochenend-Gericht 😉 - mein mediterranes Grillhendl 😍 Wir essen es immer wieder gerne und kommt daher oftmals aufs Teller 👌 Das Rezept dazu findet ihr hier im Blog: - https://www.private-taste.at/post/hendl Das Hendl ist übrigens BIO-Qualität und kommt vom Mühlviertler Doppler Hof in Engerwitzdorf ❤️ - https://www.private-taste.at/post/doppler #privatetastebyanitamoser #huhn #privatetastebyanita #privatetaste #hendl #grillhuhn (hier: PrivateTaste) https://www.instagram.com/p/CoS4bLKt8Ia/?igshid=NGJjMDIxMWI=

[texas-gothic]

Dracula Daily Prep: Gather Your Paprikash!

It's that time of year again. Even as we speak, Jonathan Harker has departed for Transylvania, and the unhallowed halls of Castle Dracula. And as he makes his way towards that foreboding country, he will encounter a singular, most enticing of dishes: Paprika Hendl, or as we might know it better, Chicken Paprikash!

This traditional Central European dish explodes in popularity each May as we all gather around our virtual mess hall to enjoy the spirit of this most influential of gothic novels. Perhaps you yourself are considering throwing together a pot this year? Well, if you are, let this be your guide.

So, first, let's discuss the most important of the ingredients here: authentic hungarian paprika. Now, the recipe I first used last year called only for Sweet Paprika, but I personally found that version to be a little bland. I'm remedying this by adding some Hot Paprika as well. However, this is just my personal experimentation. Hungarian Hot Paprika can in fact be very hot, so if you're not comfortable with anything too spicy, feel free to opt only for the Sweet Paprika.

(Both of these I had to order online.)

Next, is another very important addition. As youre gathering your basic cornerstones of cooking (namely yellow onion, roma tomato, and garlic for this recipe) you may find yourself passing up on something that could vastly improve your dish. I'm talking, of course, about Hungarian Wax Peppers. These peppers range in heat, from meak and mild to slightly hotter than you'd average jalapeño. As per instruction, you should only use one. But on my end, I found the single pepper to be a little underwhelming, and I had trouble picking out it's flavor. So, this year, I'll be using two of them.

I got these from Central Market, an upmarket gorcer on Westheimer. They're a cousin of HEB, and you can find one or two in every major city in Texas. If you're elsewhere, try an alternative like Whole Foods, or try to find a European or International food market in your area.

Next, let's talk chicken. You can't have Chicken Paprkiash without the chicken, after all.

You're going to want to go with dark meat cuts for this. Traditionally the dish would use a mix of legs and thighs. Personally, I suggest using only the thighs, which you'll want to get bone-in and skin-on. The thigh provides a flater surface for browning than the leg, as well as more meat.

(A note on food safety, raw chicken will usually only last 2-3 days in the fridge. So you'll want to grab that fairly close to the day you're actually cooking this. If not, you can do what I'll be doing, and sticking it in the freezer until about 24 hours before I start cooking.)

So, as you gather your meat, produce, and spice you're probably asking yourself, "what on Earth am I going to be eating this with?" And the answer to that is spaetzle! A popular dumpling present in lots of Central European cooking, this is exactly what you need to tie this all together.

Now, while you should be able to find some in the international isle of most major grocers, you might also have to visit an international food store, or perhaps something more upmarket. If none of these options work, then there are a variety of other side dishes that work just as well. Egg noodles are a very popular choice, and in my very American attempt last year, I found that mashed potatoes work especially well.

Now that you've got all these things together, you're very nearly done. All that's left is the thickener. Paprikash is thickened using a blend of flour, heavy whipping cream, and sour cream. We'll get onto preparing this mixture in my post on actually cooking the paprikash, but until then, acquiring them should be a cake walk at any place food items are sold.

Now that will conclude the actual grocery list for just the Paprikash itself, but I do have one more pointer on how to really liven up this meal. Now, if you're under 21 or if perhaps you take after our dear, depraved, beloathed Count

Then you can skip this next bit. As a wine professional myself, I find that a well paired glass can add a tremendous flare to nearly any already great dinner. In the case of something like Chicken Paprkiash, and keeping with the Central European theme, I could hardly think of a better match than a good German Pinot Noir, also known as a Spatburgunder. Pinot from Germany typically has a very light body and a refreshing acidity that plays very well with the rich and creamy sauce of Chicken Paprikash. The palate of earth and red fruit should always pair nicely with the smoke of the paprika, as well as being a general good partner for any chicken. I myself am going with this 2020 Rheingau from August Kesseler.

And with that, we are done! Hit those checkout isles and make sure to get home before dark. Terrible things have sway over the world once the sun has gone down. So if the crowd does keep you locked up until nightfall, make sure to graciously accept any crucifixes given to you by kindly, elderly grandmothers and inn keepers. But whatever you do, make sure to pop in on Friday, when I'll be sharing a step by step guide on taking these ingredients and turning them into a dinner that will make our good friend Jonathan go red as a fire truck!

Happy Dracula Week everybody!

[cake-apostate]

Years into the future. Yet another Dracula movie/tv adaptation is to be released. You see the first shot of the trailer.

It is a bowl of paprika hendl. Jonathan takes a bite. He chokes, downs a flask of water... and then takes another bite.

The director is one of us. You cheer, for the curse of bad Dracula adaptations is broken.

[theholmwoodfoundation]

PAPRIKA HENDL 🔥

Can’t wait for our queer dreams to come true.

[lauralot89]

If anyone wanted the recipes from today's entry:

Paprika Hendl

Mamaliga

Impletata

[skeletonsloverockcandy]

One thing I’m seeing on this re-read of Dracula Daily that I’m already really enjoying, it’s all the little details we didn’t catch before

When we first started we didn’t know who Jonathan Harker was and to us he was just a silly little British man who was ignoring the obvious warning signs, so there was a comedic element to the dramatic irony of him going to Castle Dracula

But now that we know who Jonathan is and we care about him, it hits much harder all the subtle horror elements we missed while focusing on this good friend telling us about his travels

From the first entry, people picking up on the dog barking under his window and being like “is that Dracula? Does it start this early?” Being skeeved out by Dracula’s overly familiar letter to Jonathan, which at first seemed perfectly reasonable except for the name attached at the end, and picking up on all the terrible foreshadowing for what will be Jonathan’s living hell over the next month in his Castle.

And people this time picking up on the bravery of the wife of the innkeeper who gave him a crucifix, begging him to stay or wait, to not go to the castle, of the terror of knowing that Dracula was in correspondence with her husband to get the letter to Jonathan and the sort of subtle threat they must be under at all times, of the significance of “for your mother’s sake” knowing what Dracula does to children. She is no longer perceived as a random background character, but an active player forced to be a bystander who is trying desperately to help this ignorant soul in any way she can even if she knows it might be useless.

I love people realizing Jonathan is skeptical and off-put, but not enough to deter his mission. He’s not oblivious, just making an effort to remain open-minded to the culture and superstitions and beliefs he is not familiar with, since he’s aware it will be wildly different from his own (to the best of his ability for being an Englishman from the 1890s) and pointedly dismissing the things that might be red flags as an attempt to rationalize because nothing truly concerning has happened yet to provoke him to leave, and he doesn’t want to be deterred by something he’s getting worked up for for no reason yet, he couldn’t do his job otherwise and people are depending on him

Idk, I just like this deeper analysis and thought now that people are already familiar and attached to his character, and now know what happens, so they can properly point out when something is foreshadowing later events or themes in the novel, and they can pick up on it quicker

Even something as simple as people noticing the other meals mentioned in the first entry because of all the focus on Paprika Hendl last year makes me happy :)

I like that they are giving our protagonist more credit now, knowing the character he turns into later in the novel (a badass)

It is satisfying :)))

[another-chaotic-bisexual-vampire]

In Leonard Wolf's Essential Dracula, there's a footnote with a recipe for Paprika Hendl as it would've been served to Jonathan Harker:

I wholeheartedly recommend modifying this recipe as it's very "grandma cooking" in the sense that it automatically assumes you know how to do certain Common Kitchen Techniques For Victorian Cooks (like, you know, just make flour dumplings with zero instructions) - so here's my best take on the recipe, below the cut:

PAPRIKA HENDL À LA ESSENTIAL DRACULA (makes 6 servings)

4 lbs young chicken

2 tablespoons fat (substitute: oil)

2 large onions, chopped

2 tablespoons Hungarian Paprika (I went with Sweet)

1/2 cup tomato juice

2 tablespoons flour

1/2 cup sour cream

Cut chicken into serving sized portions

In a skillet, lightly brown onions in fat/oil

Blend in HALF the Hungarian Paprika into the skillet of sizzling oil & onions

To the skillet of spiced & browned onions, add the tomato juice and chicken, cover the skillet, and let simmer for ONE (1) WHOLE HOUR

Meanwhile, in a large bowl, beat flour into sour cream

After that 1 hour, remove chicken from skillet and set it aside on a plate, wrap in tin foil, and contain in oven/microwave to keep warm

In the still simmering sauce in the skillet, add the flour & sour cream mixture and add to the sauce with the remaining Paprika. Let simmer, stirring occasionally, for 5 minutes or until well-blended

Pour half the skillet's sauce through a sieve or colander into a sauce boat - set aside sauce boat for serving later

Return chicken to skillet with still simmering sauce until fully warmed back up

Serve chicken on a warm platter, pouring the skillet's sauce over it and with the sauce boat on the side

Serve with flour dumplings

NOTES

1) Simmering 4 lbs of store-bought chicken breast in only 1/2 a cup of tomato juice for 1 WHOLE HOUR had me panicking and adding water and whatever canned tomatoes I could find just so I didn't burn the chicken (and the kitchen) as that was not nearly enough tomato juice to keep 4 lbs of chicken simmering for 60 solid minutes - so please modify at will, comparing with other recipes, etc.

2) The recipe calls for taking out the finished sauce and putting it through a "food mill" so I tried putting the sauce in a blender to try and turn the onions into sauce as well. DO NOT DO THAT. LEARN FROM MY MISTAKES. It was a disastrous mess. That's why I modified the recipe above to just pour half the sauce through a colander into a sauce boat.

3) Oh, I'm just supposed to make flour dumplings from scratch?? I cobbled together a recipe off the internet in that long hour of simmering, the source of which has since strayed from thought and time (apologies) - so I would heartily recommend either buying store-bought flour dumplings or looking up a flour dumpling recipe ahead of time, as making them from scratch for the first time with a simmering skillet beside you is Quite Tricky

4) I added more Paprika than the recipe called for (gasp!) and honestly... I would recommend DOUBLING the Paprika in this recipe. My partner and I wanted more Paprika!! But we are fans of spiced meat actually tasting like spices and not a subtle "oh yeah I guess there's Paprika in there"

Even with all that improvising on an 125+ year old recipe with missing steps, it made for the most delicious comfort food. 14/10, would eat again with queer dreams

[catpriciousmarjara]

Conversation between a reddit user who migrated to tumblr and a tumblr user I saw on discord just yesterday.

Him: Why are people so obsessed with Dracula? Is it like a collective vampire fetish or....?

Her: Oh no it's not the Count we like! It's everyone else!

Him: ....like this Jonathan you go on about in #babygurl?

Her: Yeah! Our good friend Jonathan Harker who sends us the most delightful emails... Though he's been having a rough time of it recently...

Her: You should check out our cowboy too! He's wonderful!

Him: ........

Him: okay.

Him(about 20 mins later): What exactly is a Paprika Hendl?

[thatrandomblogsays]

Dracula Daily first email:

Vs Whale Weekly Second Email

**edit! It seems some of you would like to follow whale weekly without having to read Moby dick (understandable, Ishmael never shuts the fuck up) I will be making an abridged version a La memes for those friends! Follow #whale weekly memenotes & #moby dick memenotes get it? Like spark notes? to stay updated!

[akasanata]

A List of Dracula holidays, edited

Dracula manga masterpost

I tried to keep it vague, but if you haven't read Dracula and don't want spoilers, look away

Also, some of these aren't holidays but I say they deserve to be

May 3. Paprika hendl

May 8. A foul bauble of man's vanity

May 9. Return of the Queen

May 11. Lucy Westenra Day and Sad Wet Cat Man Day!

May 12. Lizard fashion

May 15. Lizard fashion part 2 & feeling like a lady day

May 16. The three weed smoking girlfriends roommates

May 24. The three suitors & Cowboy Day

June 30. Shovel day

Aug 8. Arrival of the Demeter

Aug 12. Return of the King

Aug 24. Jon/Mina day

Sep 2. Gangrene succ, aka Van Helsing day

Sep 7. Corn day

Sep 20/21. RIP Lucy

Sep 25. Meeting of the nerds and Bloofer Lady day

Sep 28. The would be wedding

Sep 29. RIP Lucy, part 2

Sep 30. The Crew of Light

Oct 1. Arthur's dogs

Oct 3. The Attack(tm) & Holiest Love & Kukri knife day

Oct 5. Straw hat day

Oct 11. Burial service

Oct 28. The Train Fiend

Oct 30. Gun day

Nov 6. See you, space cowboy

[love-liberty21]

In honor of Dracula Daily starting again, I thought I'd share with you ...

What you need:

6 chicken drumsticks (or an entire chicken)

3 onions

4 garlic cloves

3 paprika peppers (of any color)

2 tablespoons of tomato paste

800g (1,6 lbs) peeled tomatoes

Chili powder (as you like)

100 ml (a little less than 1/2 cup of) cream

3 tea spoons of sweet paprika powder

3 tea spoons of hot paprika powder

2 tea spoons of (corn)starch

a pinch of sugar

salt & pepper

What to do:

preheat the stove to 150°C (302°F)

meanwhile, peel the onions and garlic cloves, and cut them into cubes.

Wash the paprika peppers, remove the pips and cut them into cubes as well.

Wash and dry the chicken, then sear it. Add the onions and paprika peppers, then the garlic and roast them for two minutes.

Add tomato paste and peeled tomatoes.

Add paprika powder, salt, pepper and sugar.

Add chili powder (a little, a lot ... depends on whether or not you want to have the Jonathan Harker experience of chugging water all night)

Put it in the stove in a closed pan for 2h and let it simmer.

Then take it out, add cream and make it boil while stirring.

Bind with starch.

If necessary, flavor with salt, pepper and chili powder.

Goes well with:

rice

potatoes

a salad

Have fun trying it out! Oh, and please note: the garlic used in this dish could be effective against vampiric attacks, so it's better to use too much than too little. For your safety.

(source)

[adaginy]

I'm doing Dracula Daily for the first time this year after watching excitedly in previous years and I would like to share my recipe for chicken hendl/paprikash, somewhat based on my (slovak) grandmother-in-law's recipe. And for a slow cooker and a big batch.

The best part of this recipe, for me, is the memory of my mom copying it down for another family member and stopping to say "Excuse me does this say a quarter CUP of paprika??"

3+ lbs boneless chicken (we usually use thighs, obviously if you want to use something with bones just account for the weight. Recipe also works with rabbit.) 1.5 cup chicken broth black pepper 1 Tbsp butter 1/4 cup paprika (we use spanish because we can get that in bulk, please report back on results of what you use. Caution against using smoked because it gets to be Too Much very quickly.) 1 tsp marjoram, or thyme if you don't have marjoram on hand because who does 1 red bell pepper, in strips 1 shallot, in thin slices, or an onion, we just use shallot because I hate the texture and this way there's less of it 3 Tbsp tomato paste (~50g) . 1/2 cup sour cream, light is fine 1 Tbsp flour 3/4 tsp salt . carb to serve over (noodles/dumplings are probably most traditional, we like mashed potatoes)

Everything in the first section, into the slow cooker, about 3-4 hours on low or until stuff falls apart. (chicken breast doesn't always fall apart as well until you start stirring and poking at it.)

Mix the last 3 ingredients together and add to the pot, let heat through with the lid off while you prepare your carbs.

Grab yourself a plate/bowl of carbs and pour your delicious chicken sludge on top. Enjoy!