Sauerkraut

The pork and sauerkraut is in the roaster for tomorrow. Happy new year to all BJH

SOUNDS YUM.

HAPPY NEW YEAR. = CHINESE for us on 01/01/18.


yours, satx

It’s work for me New yeas but it was burgers on the grill tonight for me and the missus.

Had some thick, well marbled ribeye steaks which were grilled to perfection by one of my sons. He coats the steaks w/ finely ground seasoned coffee which forms a somewhat hardened layer and prevents the juices from dropping on the coals. The coffee is tasteless after grilling.......Fred

Aren't we supposed to eat black-eyed peas on New Years for good luck? Not that there is anything wrong with sauerkraut!
By the way, here is another way to combine pork and kraut that is incredibly good. Serve over fresh spaetzl.
http://www.geniuskitchen.com/recipe/transylvanian-goulash-192599

In my family, black-eyed peas are a new years day tradition. Mrs Coot has a pot on as I post.

Well you can beat me with a bowl of grits, but I hate black eyed peas. Lentils and black eyed peas are about the only legume I can’t eat. They both have a musty flavor that to me taste like old moldy bread.
I have ship models, so I can slap the main stay, spin three times against the sun and spit in to the wind for my luck :haha:

Yep, in the pot a waiting on the dumplings, mashed potatoes and yeast Biscuits and butter.maybe a cold tall glass of cider. HAPPY NEW YEARS. R.C.

Like them with a few smoked ham hocks.

I like sauerkraut, but I must say I have never cooked with it. I've always eaten it raw, as a garnish or vegetable just like it is.

It seems like cooking it would do in all the good bugs that are growing in it. Those bugs are what made German people so healthy all winter without fresh vegetables. That and the good bugs in their mead/ale.

I like cooking with cabbage, though.

I will be eating blackeyed peas for luck and collard greens for money, later today.

Happy New Year to everyone that made it to 2018!!

Well try a qt of sour kraut, potatoes and a polish or German sausage, or cut up pork roast or chops. A little black pepper and caraway seeds. It’s rich in vit. C. And very tasty. A little rye bread on the side and a beer in the glassyou have your whole food pyramid.

Fwiw, the hot & sour soup, fried dumplings, ginger beef & orange duck with 3 "side dishes" were GREAT. = WEN WAH has ZERO "atmosphere" but the ingre3dients are good & their Chinese chef (He's a native of Malaysia) is a wizard with simple/FRESH ingredients.

yours, satx

Speaking of oriental food, on the sauerkraut thread, I will add that I just tried kimchee for the first time this week and I am hooked. Basically it is just a spicy Korean version of sauerkraut. I bought some at Whole Foods that was called "California style with spicy wakame ginger" and I will say it is nice and spicy and will make an ideal condiment for many foods. So far I have just used it on an egg scramble, but it should go nicely with beans, stews, and meat.

INDEED SO.

KIM-CHI is one of my favorite things, regardless of what its base is.

yours, satx

Since Alzheimer Disease runs in the family back in the 1990's my mother asked me to to tell her if I saw her doing something unusual thinking it might be an early sign. One day I was over to see her and she was in the kitchen making a beef roast. As I stood there interacting with mom I said, "Do you still want me to tell you if I see you doing something unusual?" She said yes. Then I said, "Do you realize you are spooning instant coffee on top of your beef roast? I find that rather unusual." She responds, "Oh Billy I have been doing this for 50 years." Well since she said that I have been doing the same thing and indeed it does flavor the beef roast. Be careful though as it can be overdone. 🥩

Made plenty of kraut over the years. Favorite around here was when I kicked it up a notch.
To the basic recipe made with the mandolin, I added sliced carrots, Brussels sprouts and garlic.
Caraway seed and red pepper flakes to taste. Aged it in the root cellar in jars marked XXX. Man, that was good eatin'.

When grandma made sauerkraut it was really a mass production operation. All the relatives would bring their galvanized wash tubs and three kraut cutters were in operation. Then it was placed in wooden barrels and hauled into the root cellar with a board with a rock on top of it placed on the barrel. Some time later, we would all meet up again and fill canning jars. Caraway was added and to this day I still have to buy kraut with caraway. On Saturday morning all the grand kids would be at grandma's house to watch cartoons and we would all get a fork and a quart jar of kraut to watch cartoons with. There were not many TVs in those days and it seemed rather fuzzy compared to HG LED TVs of today.

While I certainly ate/enjoyed a lot of homemade sauerkraut over 4 decades plus, that was made by my late Aunt Molly, I've never made a single cup-full.
(Her recipe for kraut was one of her secrets that she took with her when she "walked on".)

Several women in my mother's family had GREAT recipes for various dishes that they made for special occasions & that they wouldn't share with me or anyone else.

yours, satx

Native Arizonan said:

Speaking of oriental food, on the sauerkraut thread, I will add that I just tried kimchee for the first time this week and I am hooked. Basically it is just a spicy Korean version of sauerkraut.

Click to expand...

I find Kimchee superior to Sauerkraut in every way. Kimchee is savory in a nuanced way, while Sauerkraut is almost a monotone. The best Kimchee I had was made by the wife of a Korean Surgical Fellow we had - ginger and scallions were added.

I have the Korean Chili Powder bookmarked in Amazon for making my own. I'd like to replicate the delicious Kimchee I've had in the past. Needless to say, Kimchee is somewhat rare in MT, and what is available is commercially created.

I watch the Townsend cooking vids pretty often on you tube. You tube notes you watching something and brings up related vids. One fellow makes vids called’ Food wishes’ . He did a hunters stew. Braised beef with mushrooms. Good meal for sure. As a related topic I came on a French chief who made a pollin de chase... hunters chicken stew. Chicken with mushrooms.
From there I was taken to a Polish hunters stew. Mixed meats with cabbage and sauerkraut. Ithought it sounded pretty good. It would be just for me as my wife doesn’t care for kraut.
Then for Christmas my son and law got me the ”˜City Tavren’ cookbook, full of historic recipes from colonial America. In it was a hunters stew little different from Polish hunters stew I found on you tube. lt’s an ancestor to Brunswick stew and I have a few days off I think it will be on the menu.