Running Bear's August 2025 Coffee Shop

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Speaking of tanks...

A very small project I've been putting off for several years now got taken care of in about 5 minutes.

One of the bipod legs on my PRT91 has been bent since I bought it. It took me awhile to figure out why it would not lay flush on the hand guard when folded. The bend in the right leg was so slight it went un-noticed: I finally took the bipod from the rifle and examined it in detail.

A few whacks with a rubber mallet with the bipod leg on two pieces of wood fixed it right up. It actually took more than a few. That steel leg is pretty stout, which makes me wonder how it got bent in the first place. This was NOS when I bought it, probably a second or a blem because of the leg, but it wasn't mentioned in the ad. It was so many years ago I can't even remember where I bought it.

Fixed now.
 
mygalito said....I'm sure its not authentic Hungarian Goulash, but more an American style.

chadbag said....In Mass such a thing is or at least was called “American Choo Suey”.

When I was growing up (my preteen years) my mother made this dish. She always called it Hungarian Goulash. It was always one of my favorites.
I have never heard it called "American Choo-Suey". But I live in Texas, not Mass.
Think I'll make a big skillet full today. I need to use up some ground beef I have and I haven't had this dish in many years. I may use flat noodles instead of elbow macaroni........sounds good.

May work a bit in the train room, just not much in the mood for anything tedious.

Have a great day........John
 


migalyto said:
I can see that!

I'm sure my version isn't anywhere near the authentic version. Most American dishes take from the "Old World recipes" are watered down versions.
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When I moved to Mass from Arizona after 4th grade I had to learn a whole new culinary vocabulary. *

American Chop Suey was a regular in the school lunch rotation but also, I’m assured, a regular at home style restaurants.

* tonic, cokes, American Chop Suey, fried scallops in frankfurter rolls (the top split kind). And a lot of things I’ve forgotten about.
 
logandsawman said:
What do you call goulash? I have seen several preparations called by that name.
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A chef in Budapest told me, "There are as many variations of goulash as there are grandmothers who make it."
migalyto said:
I'm sure its not authentic Hungarian Goulash, but more an American style.

Others Im sure will chime in on how they make it.
Click to expand...
My Hungarian wife saw the photo of your goulash, she said, "who made that?" o_O
migalyto said:
I believe we have had this debate before!
Click to expand...
You are correct sir! I wouldn't use the word debate, more of a discussion. Dave missed our discussion; he was working full time then.

Mike, you will recognize much of the rest of my reply.

My mom made goulash with ground beef, Campbell's tomato soup, and elbow macaroni. Not what my wife would consider goulash, but it was good enough to eat. Mike's looks better and I'll bet it was great!

My wife's Hungarian family recipe does not call for pasta, but many others do. My wife's goulash is the best I have ever had! My wife makes goulash with beef. She uses cheap cuts of beef because goulash is slowly cooked. The beef is moist and tender like an expensive cut that has been perfectly roasted, it is fantastic! I don't know how she does it, I think it is some kind of witchcraft. I tease her saying "you are a beautiful white witch"

Real Hungarian goulash is like American stew, but not as thick, more like what we call a soup and with different seasonings.

Many Hungarians who do use pasta often add pinches of homemade egg noodle pasta as the goulash is boiling, just before serving. Some have hot cooked pasta on the table for each person to add to their bowl goulash or not.

Not even paprika was in the original goulash. Paprika didn't arrive in Europe until centuries after Hungarian Shepards created goulash. The original goulash was dried mutton and water made is a sheep's stomach. I'm glad they improved on that.

Paprika, potatoes, onions, carrots, garlic, and other ingredients were all later additions. I found it interesting that tomatoes are seldom used in goulash. The red color in what I now know as goulash comes from the paprika.

The ingredients and spices in goulash vary greatly. I've seen many recipes that use beef or lamb. Some use venison or pork. You could even use chicken as well. My wife makes her goulash with beef. She tells me American beef is the best for goulash.

Babgulyas is goulash made with beans. Hamisgulyas is meatless goulash. Goulash is food of the common people, use whatever you have!

Hungarians call goulash soup; We Americans might call it stew. Stew is something different to Hungarians. They have several words for stew depending on how the stew is made. That is another story.

How is that for more than you wanted to know @logandsawman 😁
 
Afternoon. It's 94F and 47% out here on the patio today. Occasionally there's a nice cool breeze to go with it, which makes it very comfortable.

Downside: my neighborhood is usually very quiet, but there's some kid on a little motorbike with very audible exhaust who's been driving around on the streets here for hours at a time, including today. He drives by my back yard every five minutes or less, repeatedly.

It's disturbing my personal peace, and thus is annoying as hell. I wish he'd get bored and go home, or go ride somewhere else. Spread out the passes, at least!

Decided not to go back to the show today; there was little benefit to it when compared to the two hour round trip, the $10 parking fee (which was more than the $8 two-day admission!), and the general lack of desire to spend more money today. I spent way too much yesterday as it is.

I'm also just about peopled out for a while...

On the goulash discussion: I wouldn't know a goulash from a casserole. That said, two days ago I picked up some ground beef and cheddar cheese for "onion beef macaroni casserole", which sounds vaguely similar to the stuff most are discussing here. I'm going to make it for dinner tonight.

It's basically cooked ground beef sautéed with tomato sauce and Lipton onion soup mix, and combined with partially cooked macaroni elbows. Sprinkle shredded cheddar over the top, and bake for half an hour. Very easy, and very yummy. And even better reheated the next day!

I also have an artichoke to steam and eat. That might be lunch; we'll see.

Hmm. Might be time to eat everything in my fridge and start over... I think I still have some asparagus in there too!

Anyway, I'm off to work on track planning today. Have no desire to do much else.

Hope you're having a fine Sunday, folks!
 
Been without internet for the last 24 hours. Fiber company came out and upgraded our 23 year old boxes to direct FIOS and replaced the router(s).
Stuff is fast now! We had to drop our land line, but that was just there in case cell service went down.

TomO - You're traveling through the middle of WA, OR, and CA until you get a little north of Santa Barbara. Speaking of SB....were you able to detrain for a few minutes there or earlier in San Jose?
 
Bruette said:
Mike's looks better and I'll bet it was great!
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That picture is not mine, I pulled it off the web to show Dave what it looked like since he asked.

Mine wont be made for another couple hours 😀 Mine looks very similar to the picture.

The recipe your Mom used is very similar to mine except I use tomato juice and not soup. I also
add a couple TBS of sugar to sweeten it just a tad.
 
Goulash and Chili have something in common. They are both vastly different today from when they first appeared and there are many variations.

The origin of goulash. Not even paprika was in the original goulash. Paprika didn't arrive in Europe from the Americas until centuries after Hungarian Shepards created goulash. The original goulash was dried mutton and water made is a sheep's stomach. I'm glad they improved on that.

The idea of Chili originated with meat stewed with chili peppers and goes back centuries. In 1529, Spanish Friar Bernardino de Sahagún described chili‑pepper‑seasoned stews eaten in the Aztec capital, Tenochtitlan. Beef entered the picture after the Spanish introduced cattle to the Americas. Rancheros in northern Mexico often ate dried beef (tasajo) simmered in chili sauce. By the 19th century, settlers in Texas were making a slow‑simmered mix of beef, chili peppers, onions, garlic, and spices. This became known as chili con carne ("chili with meat" in Spanish) and is now the official state dish of Texas

Bottom line: make your goulash or chili any way you like it, enjoy!
 
Marlin39 said:
Stuff is fast now
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1756060951400.png
 


migalyto said:
This is what ours looks like. Its fried up hamburger with green pepper, and onion. A can of Garlic and Oregano tomato's and a can of Tomato Juice mixed together.
Boil up a box of elbow Macaroni and mix it all together in a big pot. We let ours sit for about 15 or so minutes after cooking to soak let the elbow's soak everything up. It makes a huge batch and is one of those thing like Chili and Spaghetti that are better the next day as leftovers (IMO). we make a loaf of Garlic Bread with it.

I'm sure its not authentic Hungarian Goulash, but more an American style.

Others Im sure will chime in on how they make it. I believe we have had this debate before! ;)

View attachment 236148
Click to expand...
Looks good. In minnesota we call that a hot dish.
 
Bruette said:
A chef in Budapest told me, "There are as many variations of goulash as there are grandmothers who make it."

My Hungarian wife saw the photo of your goulash, she said, "who made that?" o_O

You are correct sir! I wouldn't use the word debate, more of a discussion. Dave missed our discussion; he was working full time then.

Mike, you will recognize much of the rest of my reply.

My mom made goulash with ground beef, Campbell's tomato soup, and elbow macaroni. Not what my wife would consider goulash, but it was good enough to eat. Mike's looks better and I'll bet it was great!

My wife's Hungarian family recipe does not call for pasta, but many others do. My wife's goulash is the best I have ever had! My wife makes goulash with beef. She uses cheap cuts of beef because goulash is slowly cooked. The beef is moist and tender like an expensive cut that has been perfectly roasted, it is fantastic! I don't know how she does it, I think it is some kind of witchcraft. I tease her saying "you are a beautiful white witch"

Real Hungarian goulash is like American stew, but not as thick, more like what we call a soup and with different seasonings.

Many Hungarians who do use pasta often add pinches of homemade egg noodle pasta as the goulash is boiling, just before serving. Some have hot cooked pasta on the table for each person to add to their bowl goulash or not.

Not even paprika was in the original goulash. Paprika didn't arrive in Europe until centuries after Hungarian Shepards created goulash. The original goulash was dried mutton and water made is a sheep's stomach. I'm glad they improved on that.

Paprika, potatoes, onions, carrots, garlic, and other ingredients were all later additions. I found it interesting that tomatoes are seldom used in goulash. The red color in what I now know as goulash comes from the paprika.

The ingredients and spices in goulash vary greatly. I've seen many recipes that use beef or lamb. Some use venison or pork. You could even use chicken as well. My wife makes her goulash with beef. She tells me American beef is the best for goulash.

Babgulyas is goulash made with beans. Hamisgulyas is meatless goulash. Goulash is food of the common people, use whatever you have!

Hungarians call goulash soup; We Americans might call it stew. Stew is something different to Hungarians. They have several words for stew depending on how the stew is made. That is another story.

How is that for more than you wanted to know @logandsawman 😁
Click to expand...
The Goulash my dad made was nearly all tomatoes. I think he used an army recipe.
 
Good afternoon. Still raining and 81.
A couple of months ago, I mentioned a Lifelike/Walthers GP20 that was going to be scrapped, since the frame was cracked/broken, and it had killed the decoder in the process. I was looking at it today, and realized there was no law that said it had to have a decoder.
So, I channeled my inner Jeffery, and used the circuit board from the analog RSC2 I got yesterday, removed the headlights that made it too long to fit in the body, and soldered connections to that from the parts of the frame that remained.
It runs.
It will never be DCC again, but it runs just as well on straight DC, as long as I flip the switch over to my DC powerpack before use. It is now the only analog engine I have, and hopefully will be able to pull my DC-powered track cleaning car around the layout when needed.
 
migalyto said:
This is what ours looks like. Its fried up hamburger with green pepper, and onion. A can of Garlic and Oregano tomato's and a can of Tomato Juice mixed together.
Boil up a box of elbow Macaroni and mix it all together in a big pot. We let ours sit for about 15 or so minutes after cooking to soak let the elbow's soak everything up. It makes a huge batch and is one of those thing like Chili and Spaghetti that are better the next day as leftovers (IMO). we make a loaf of Garlic Bread with it.
Click to expand...
That's pretty close to my recipe, except I add a couple of cups of shredded Sharp Cheddar to the top and bake it for 30 minutes. My wife's mother's recipe.
 
I posted this morning that I was going to smoke a brisket flat today. I've hit the "stall" point, internal temperature of 160°. Time to wrap it in the foil and finish it off in the oven. No need to be in the smoker when it's tightly wrapped in the foil.
1756063950320.png

It was dry-brined overnight and coated with "Rudy's Rub", available at Rudy's BBQ restaurants here in Texas. Bark looks just right. I use the old fashioned cooking method using a mixture of charcoal chunks and home-grown oak and pecan wood; and a stick it in when you want to know temperature probe. My son uses all of the fancy gadgets including a self-feed pellet stove and a remote temperature sensor, all read and controlled through an app on his iPhone. Probably somewhat similar to what Troy uses, temperature probe that is.
Oh! The wood is sawed by hand so I don't have the chain oil residue.
 
I just checked Intercity Trains and Hobbies in Vancouver. This is what they posted:

The US goverment will eliminate the 'de minimus' tariff-free exemption on imports into the USA as of August 29th. While there is some confusion about how this will be applied, it may lead to shipping delays and you may be charged additional tariffs and fees when your parcel arrives in the USA. We have no control over these additional costs and we are not responsible for them. Please contact us before purchase if you have any questions about the country of origin of a product.

So it looks like business as usual until people start doing the stupid thing and start refusing delivery, then Intercity shuts it down.
 


I always thought of Goulash as macaroni, meat and left overs. Never the same twice. But that's the limit on my experience and knowledge.

insomniville said:
some kid on a little motorbike with very audible exhaust
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Same goes on here but they're not kids. Some are in their 40-50's. Japan calls them bosozoku. I call them bozo the clowns. Just a-holes looking for attention. Japan shut down the errant ones a while ago but they're back again. During New Year's, they shutdown highways by lying on the road. An errant M-1 Abrams doing donuts would fix that quickly.
 
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