Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> Bob Muncie > wrote:
>>>
>>>> Omelet wrote:
>>>>> In article >,
>>>>> "brooklyn1" > wrote:
>>>>>
>>>>>> This is too funny... what a crock.
>>>>>>
>>>>>> Speaking of crocks, for thousands of years folks have been preserving
>>>>>> cabbage for months, even years, and with no refrigeration... pickle it!
>>>>>>
>>>>>> Mr. Kimchee Kraut
>>>>> I love saurkraut and yes, it keeps for a very long time under
>>>>> refrigeration. I generally buy the jarred stuff at the store and eat it
>>>>> with sausage.
>>>> LoL... I have a bag of it aging (three weeks so far) in the bottom of
>>>> the fridge, awaiting the time they will join the potatoes and sausage
>>>> and become a trio of happiness.
>>>>
>>>> Bob
>>> Don't forget the onion... ;-d
>> I won't.. but somehow the "trio" thing felt right vs. the quad thing
>> verbally ;-)

I was thinking a "quadatey, but I thought better of it as someone might
want t0 spark a debate ;-)

>
> <giggles>
>
>> I will spice it well also. The only thing I haven't decided on yet is
>> what will be the base.
>>
>> Bob
>
> Some sort of cooking oil I'd think?
> I'd start with the onions in that to get them to carmelize a bit.
> Then the sausage, then the spuds (always pre-cooked!), then the kraut to
> just warm it.
>
> Any number of oils. For that dish, I'd use coconut or grapeseed, not
> olive.
>
> Garlic would work ok too in small amounts and I'd start that right after
> the onions.
>
> Pepper would be last if I chose to add it.

I was thinking maybe some of the bacon grease I keep in the fridge...
it's hard to go wrong with bacon flavor'd :-)

Bob