On Fri, 08 Jan 2010 17:38:06 -0600, jay > wrote:

>In article >,
> PeterL1 > wrote:
>
>> The 'kraut'...... very mild, done in white wine. Cooking instructions were
>> "Add a cup of water/stock, and a good helping of butter/fat". I used stock
>> and butter.
>>
>> http://i49.tinypic.com/2ng64g5.jpg
>>
>>
>>
>> Goetzinger Brat's.
>>
>> http://i49.tinypic.com/2qw2a6a.jpg
>>
>>
>>
>> Browning the brats in the frypan, with baking paper under. Didn't need the
>> paper though, almost zero fat in the brat.
>>
>> http://i47.tinypic.com/j8fwv9.jpg
>>
>>
>>
>> After they were browned, put in the pan with the 'kraut to cook for about
>> another 6mins.
>>
>> http://i50.tinypic.com/fxux5t.jpg
>>
>>
>>
>> The finished product..... with a mix of french and Aussie whole seed
>> mustard, and a chunky mash with steamed garlic added
>>
>> http://i47.tinypic.com/o52gjo.jpg
>>
>> http://i45.tinypic.com/sqle37.jpg
>>
>> http://i49.tinypic.com/nvyws7.jpg
>
>I mean you really did some stuff and got a picture of it. Heated up
>prepackaged and opened a jar of mustard.
>
>jay

Agreed... not any different from fried spam.