Cindy,

I've never liked 'Bavarian' Sour Kraut. It is sweet. Same goes for
'Bavarian' buttermilk.

When I was a kid, and did not like anything strong... be it onions,
garlic... whatever... my maternal grandmother got me to try some sour kraut
that had fermented only about half the full term. That was perfect for me;
so, from then on, she would put up a few small jars and put my name on them.

Just as with my preference for some of the cheaper brands of red hot sauce
(as I was telling Rusty), I like some of the cheaper brands of sour kraut.
The less expensive hot sauce has more flavor. The less expensive sour kraut
has less.

But that's just one man's preference... not a judgment as to which is better
for anyone else.

One of my favorite dishes is country pork ribs, sautéed done and then
simmered in sour kraut and onions with a little white pepper. (Some sour
kraut brands already are salty, and no salt is needed. If they have little
salt, a little bit
is needed.

I like these over mashed Irish potatoes.

(Unlike my German friends, I do NOT like the cubed Irish potatoes cooked
with vinegar added. It toughens them.
But, once again, no judgment rendered. To each his own preferences.)

g

"Cindy" wrote in message
...
My gramma used one of those big old 5-gal. crocks, with a wooden lid. Oh,
the stench if you got too close....sauerkraut was darn good, though.

Cindy

I've never liked 'Bavarian' Sour Kraut. It is sweet. Same goes for
'Bavarian' buttermilk.

Yuk, I've never tasted SWEET sauerkraut!

When I was a kid, and did not like anything strong... be it onions,
garlic... whatever... my maternal grandmother got me to try some sour
kraut that had fermented only about half the full term. That was perfect
for me; so, from then on, she would put up a few small jars and put my
name on them.

Just as with my preference for some of the cheaper brands of red hot sauce
(as I was telling Rusty), I like some of the cheaper brands of sour kraut.
The less expensive hot sauce has more flavor. The less expensive sour
kraut has less.

I haven't tried that many kinds of kraut, but I agree about the hot sauce.
If I wanted to inflict pain on myself, I'd go get a tattoo or walk on hot
coals. I like mild sauces.

But that's just one man's preference... not a judgment as to which is
better for anyone else.

One of my favorite dishes is country pork ribs, sautéed done and then
simmered in sour kraut and onions with a little white pepper. (Some sour
kraut brands already are salty, and no salt is needed. If they have
little salt, a little bit
is needed.

I like that too! But I prefer spare ribs, and use half sauerkraut and half
cabbage, and add a sliced-up apple. No mashed potatoes though.

I like these over mashed Irish potatoes.

(Unlike my German friends, I do NOT like the cubed Irish potatoes cooked
with vinegar added. It toughens them.
But, once again, no judgment rendered. To each his own preferences.)

g

I haven't tried that many kinds of kraut, but I agree about the hot sauce.
If I wanted to inflict pain on myself, I'd go get a tattoo or walk on hot
coals. I like mild sauces.

Ditto. Japeno peppers have fantastic flavor. Most of the hot comes from
the seeds and the pulp the seeds are on. I have a friend who slices down
the side of each (while still raw) and cuts out the pulp part, leaving the
stem. He uses water with salt in it (no vinegar and no oil) and cooks them
just long enough to kill all baceria in them. They are delicious.

The canned kind that are put up whole, in vinegar water, with oil... you
can't taste the flavor.

Cayennes don't have a lot of flavor, but they can be put in with banana
peppers, to add just enough hotness and those can be cut up in some
purple hull peas and... super taste.


I like that too! But I prefer spare ribs, and use half sauerkraut and
half cabbage, and add a sliced-up apple. No mashed potatoes though.

Gotta try that. Sometimes I'll get frozen spinach and, to stretch a package
of it, I'll cut up some cabbage into about thumbnail size put it on top of
the spinach with just enough water that it will be most, but not much
runny juice when done. Then I make a sauce with lemon or lime juice
and just a little bit of butter and put over it after it's done. This
doubles
the spinach without detracting in the least. (Gotta watch carefully to
avoid getting dry and scorching.)

My sons played football and one has been a karate instructor, and they've
been cooking since before they can remember. They had to teach their
wives. The best place to start them out is on camping trips.

g

I like that too! But I prefer spare ribs, and use half sauerkraut and
half cabbage, and add a sliced-up apple. No mashed potatoes though.

Oh! And lots of onion! You can't leave out the onion....I think it would
be good with those big white radishes too.

"Cindy" wrote in message
...


I like that too! But I prefer spare ribs, and use half sauerkraut and
half cabbage, and add a sliced-up apple. No mashed potatoes though.

Oh! And lots of onion! You can't leave out the onion....I think it would
be good with those big white radishes too.

RADISHES ? Are you pulling our leg?

I've made mixed greens out of all sorts of tops -- beet tops, spinach,
cabbage
(even the big non-head leaves), and a few radish tops. But only once have I
thrown in a few radishes (these were the small red and white kind). While
not
nasty, they were not very tasty, either.

While we are crazy about fresh, tender, home-grown mustard greens, and
RAW turnips, we don't care for cooked turnip green turnips. HOWEVER,
we like those raw. (If they are late in the season and are hot, we cut them
up
and soak them in cold water for a few minutes and it takes some of the
excess hot out.)

But -- hold on, now -- I DO put turnips in to cook with mustard greens...
RUDABAGA turnips. Deeeeeeelishious !

But, getting back to your comment above... ditto on the onions (especially
the
mild ones, such as Vidalias) but cooked white RADISHES?

Tell me you are not kidding, and I'll try it one more time before deciding
whether to avoid it for life.


g

But, getting back to your comment above... ditto on the onions (especially
the
mild ones, such as Vidalias) but cooked white RADISHES?

Tell me you are not kidding, and I'll try it one more time before deciding
whether to avoid it for life.


g

Nope, not kidding at all. I've had a pork and radish soup at a Japanese
restaurant that was great, and a Filipino friend makes Sinagang (sp) Soup
with pork, sweet potato leaves and radishes, among other things, that is
WONDERFUL. The radishes get tender and have a light radishy taste, not
strong.

Cindy

"Cindy" wrote in message
...

Nope, not kidding at all. I've had a pork and radish soup at a Japanese
restaurant that was great, and a Filipino friend makes Sinagang (sp) Soup
with pork, sweet potato leaves and radishes, among other things, that is
WONDERFUL. The radishes get tender and have a light radishy taste, not
strong.

Cindy

Ooooooookay. You tell me a recipe and I'll try it.

If you are conning me, laughter will be heard around the world.


g

On Thu, 14 Apr 2005 21:28:40 -0500, Cindy wrote:

I've never liked 'Bavarian' Sour Kraut. It is sweet. Same goes for
'Bavarian' buttermilk.

Yuk, I've never tasted SWEET sauerkraut!

I moved to Texas from Norway a few years ago. The Norwegian version of
sauerkraut "Surkaal" is sweet. I have to special order it since all I can
get around here is the traditional German kind which is too sour for my
taste. Now I have learnt there's a "Bavarian" kind that probably resembles
the Scandinavian one. Come to think of it, the same goes for pickles: I
only purchase the "Bread and Butter" type since that's the only kind we
use in Norway. My wife who is a Texan do not understand how I can put
sweet pickles on my burgers. Guess it's all about what you're used to...

--
//ceed

Ceed,

Glad you like the sweet. Good for you. Everybody has a right to
like what tastes good to himself.

As to the small crunchy sweet pickles, I'm right there with you on
those. One day -- being out of dill pickle relish -- I made potato
salad for about twenty people using the sweet pickles and they
raved about it so much I've used the sweet ones ever since. But
the big, soft kind of bread and butter pickles don't do it for me.

Again, each has a right to like what suits him.

At Thanksgiving, if we have lots of guests, we put out lots of
'condiment' trays, with those little crunchy sweet pickles, ripe
olives, green olives, carrot sticks and celery sticks to give guests
something to nibble on that won't kill their appetite.

Chick laughs at me for being the only person who does not eat
any condiments nor any turkey, during the meal. (This is because
I sample the turkey as I slice it beforehand, and eat so many of the
condiments along with it, that all I want to eat when I set down is
vegetables.)

I've never tried out my Louisiana seafood gumbo on a Norwegian
before. (Mine's been described as a life-enhancing experience, by
quite a few people (no brag, just fact... (:))


g






"ceed"
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
wrote in message newsp.so9cwqj721xk10@bob...
On Thu, 14 Apr 2005 21:28:40 -0500, Cindy wrote:

I've never liked 'Bavarian' Sour Kraut. It is sweet. Same goes for
'Bavarian' buttermilk.

Yuk, I've never tasted SWEET sauerkraut!

I moved to Texas from Norway a few years ago. The Norwegian version of
sauerkraut "Surkaal" is sweet. I have to special order it since all I can
get around here is the traditional German kind which is too sour for my
taste. Now I have learnt there's a "Bavarian" kind that probably resembles
the Scandinavian one. Come to think of it, the same goes for pickles: I
only purchase the "Bread and Butter" type since that's the only kind we
use in Norway. My wife who is a Texan do not understand how I can put
sweet pickles on my burgers. Guess it's all about what you're used to...


--
//ceed

On Fri, 15 Apr 2005 11:19:01 -0500, g wrote:

I've never tried out my Louisiana seafood gumbo on a Norwegian
before. (Mine's been described as a life-enhancing experience, by
quite a few people (no brag, just fact... (:))

Sounds tempting. I am picky about seafood though being a Norwegian!



--
//ceed