Om wrote:

> I like cabbage steamed with a bit of lemon pepper and dill weed.

I like cabbage stir-fried with garlic, chiles, and spicy sausage.

Bob

"Sheldon" > wrote in message
...
On Feb 3, 7:38?pm, Gloria P > wrote:
> Victor Sack wrote:
> > Gloria P > wrote:
>
> >> After reading so many mentions of it here, I wonder if I am the last
> >> person on earth who doesn't like sauerkraut?
>
> > You may have never had tried good sauerkraut. ?Come to Germany,
> > Rhineland particularly, and try some good, fresh sauerkraut from a
> > barrell at a market or at a butcher's. ?Even some brands in sealed
> > plastic bags at supermarkets are very good here. ?Good, fresh sauerkraut
> > can be eaten "as is", with no cooking necessary.
>
> > Victor
>
> Perhaps it makes a difference.
> Some day I will be there and I will try barrel kraut.

>> You don't need to go to Germany, there is plenty of excellent
>> sauerkraut in the US
<snip>

Agree with Sheldon. There is a wonderful place right here in my community
where I can buy wonderful sauerkraut:
http://www.yelp.com/biz/morants-old-...hen-sacramento

They also have the best wurst(chen) around these here parts :-)

TammyM

Omelet wrote:
>
> In article >,
> (Victor Sack) wrote:
>
> > Mr. Bill > wrote:
> >
> > > (Victor Sack) wrote:
> > >
> > > >You may have never had tried good sauerkraut.
> > >
> > > OH PLEASSSSSSSSSSSSSSSSE!! This is like trying to say you never
> > > have had GOOD Lamb, Goose, Bear, Alligator, Squid............whatever.
> > > If ya don't like it...............being made out of gold will not
> > > change your tastebuds.
> >
> > Nonsense. There was a time when I did not like sauerkraut either -
> > until I tasted good one. This is particularly applicable to the USA,
> > where I had fairly nasty, sweetish sauerkraut at several locations in
> > New Jersey, Florida and Texas.
> >
> > Victor
>
> I use Boars Head brand or Claussen's.
> --


We recently bought (and ate) some Boar's Head. It shouldn't be called
sauerkraut! If it's fermented, that must be news to the lactobacilli
that are supposed to do that job. Clearly they were slacking off that
week. It tasted as though it was just cabbage salted lightly, left for a
couple of hours and then rinsed off.

Claussen's is a small step up. Hebrew National isn't bad. We used to get
a decent brand of bagged sauerkraut that came from Canada. That has
disappeared from the markets around here. Occasionally we do treat
ourselves to German sauerkraut in jars, bought at the German
deli/butcher. Also have a bag of Flanagan's (now there's a good German
name) sauerkraut but haven't eaten that yet.

Amuses me to no end that something salted and fermented needs
'preservatives' in it...

Arri London wrote:
>
> Omelet wrote:
>> In article >,
>> (Victor Sack) wrote:
>>
>>> Mr. Bill > wrote:
>>>
>>>> (Victor Sack) wrote:
>>>>
>>>>> You may have never had tried good sauerkraut.
>>>> OH PLEASSSSSSSSSSSSSSSSE!! This is like trying to say you never
>>>> have had GOOD Lamb, Goose, Bear, Alligator, Squid............whatever.
>>>> If ya don't like it...............being made out of gold will not
>>>> change your tastebuds.
>>> Nonsense. There was a time when I did not like sauerkraut either -
>>> until I tasted good one. This is particularly applicable to the USA,
>>> where I had fairly nasty, sweetish sauerkraut at several locations in
>>> New Jersey, Florida and Texas.
>>>
>>> Victor
>> I use Boars Head brand or Claussen's.
>> --
>
>
> We recently bought (and ate) some Boar's Head. It shouldn't be called
> sauerkraut! If it's fermented, that must be news to the lactobacilli
> that are supposed to do that job. Clearly they were slacking off that
> week. It tasted as though it was just cabbage salted lightly, left for a
> couple of hours and then rinsed off.
>
> Claussen's is a small step up. Hebrew National isn't bad. We used to get
> a decent brand of bagged sauerkraut that came from Canada. That has
> disappeared from the markets around here. Occasionally we do treat
> ourselves to German sauerkraut in jars, bought at the German
> deli/butcher. Also have a bag of Flanagan's (now there's a good German
> name) sauerkraut but haven't eaten that yet.
>
> Amuses me to no end that something salted and fermented needs
> 'preservatives' in it...

Hmmm. I wonder how Bubbie's ranks? That is probably the best I
can find in this area. Now I want some from a barrel!

--
Jean B.

On Feb 5, 9:03*am, "Jean B." > wrote:
> Arri London wrote:
>
> > Omelet wrote:
> >> In article >,
> >> (Victor Sack) wrote:
>
> >>> Mr. Bill > wrote:
>
> >>>> (Victor Sack) wrote:
>
> >>>>> You may have never had tried good sauerkraut.
> >>>> OH PLEASSSSSSSSSSSSSSSSE!! * *This is like trying to say you never
> >>>> have had GOOD Lamb, Goose, Bear, Alligator, Squid............whatever.

On Wed, 4 Feb 2009 17:53:19 +0100, Michael Kuettner wrote:

> "blake murphy" schrieb :
> <snip>
>> nonsense. if you've only has certain vegetables after they've been boiled
>> for hours, having them properly prepared can be a revelation. or beef
>> always overdone, etc.
>>
> I was told that we wouldn't have to discuss British cooking in this
> chat-room.
>
> Cheers,
>
> Michael Kuettner

they (tint) lied to you, michael. watch your step.

your pal,
blake

On Thu, 5 Feb 2009 06:26:43 -0800 (PST), Cindy Hamilton wrote:

> On Feb 5, 9:03*am, "Jean B." > wrote:
>> Arri London wrote:
>>
>>
>> Hmmm. *I wonder how Bubbie's ranks? *That is probably the best I
>> can find in this area. *Now I want some from a barrel!
>
> I like it pretty well. My husband doesn't eat kraut, so the
> instructions
> on the Bubbie's jar that say "eat until last portion is consumed"
> works
> well for me. I can fish out a little and fix it for myself rather
> than having
> to deal with an entire bag.
>
> I used to freeze the remainder of the bag sometimes, until I found
> Bubbie's.
>
> Cindy Hamilton

so it lasts in the refrigerator pretty well? i sometimes have sauerkraut
cravings but a little would go a long way.

your pal,
blake

On Thu, 05 Feb 2009 16:49:03 GMT, blake murphy
> wrote:

>On Thu, 5 Feb 2009 06:26:43 -0800 (PST), Cindy Hamilton wrote:
>
>> On Feb 5, 9:03*am, "Jean B." > wrote:
>>> Arri London wrote:
>>>
>>>
>>> Hmmm. *I wonder how Bubbie's ranks? *That is probably the best I
>>> can find in this area. *Now I want some from a barrel!
>>
>> I like it pretty well. My husband doesn't eat kraut, so the
>> instructions
>> on the Bubbie's jar that say "eat until last portion is consumed"
>> works
>> well for me. I can fish out a little and fix it for myself rather
>> than having
>> to deal with an entire bag.
>>
>> I used to freeze the remainder of the bag sometimes, until I found
>> Bubbie's.
>>
>> Cindy Hamilton
>
>so it lasts in the refrigerator pretty well? i sometimes have sauerkraut
>cravings but a little would go a long way.
>
>your pal,
>blake

Yes it lasts quite awhile. I like it on a hot dog once in awhile.
Louise doesn't like it much so we can't use a whole jar at once.

Lou

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> >> I like cabbage stir-fried with garlic, chiles, and spicy sausage.
> >
> > I dare you to try some sliced or cubed spuds with that sometime.
>
> I'll do it if you'll try some cubed tofu with it sometime.
>
> Bob

No worries. I like tofu!
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal

In article >,
"Michael Kuettner" > wrote:

> "blake murphy" schrieb :
> <snip>
> > nonsense. if you've only has certain vegetables after they've been boiled
> > for hours, having them properly prepared can be a revelation. or beef
> > always overdone, etc.
> >
> I was told that we wouldn't have to discuss British cooking in this
> chat-room.
>
> Cheers,
>
> Michael Kuettner

This is not a "chat room".

It's usenet.

Totally different animal!
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal

I recently found a brand - Jack & Amos - of kraut that is very good.
Probably a regional item - made in the Amish country of Pennsylvania - sold
at an Amish bulk foods store in my area. (northern New York)

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

Cindy Hamilton > wrote:

> I used to freeze the remainder of the bag sometimes,

Why? Correctly made sauerkraut, with the process of lactic fermentation
completed, does not need to be refrigerated, let alone frozen. The
original idea was preservation of cabbage. Commercial brands are
usually also pasteurised, on top of that.

Victor

"Jean B." wrote:
>
> Arri London wrote:
> >
> > Omelet wrote:
> >> In article >,
> >> (Victor Sack) wrote:
> >>
> >>> Mr. Bill > wrote:
> >>>
> >>>> (Victor Sack) wrote:
> >>>>
> >>>>> You may have never had tried good sauerkraut.
> >>>> OH PLEASSSSSSSSSSSSSSSSE!! This is like trying to say you never
> >>>> have had GOOD Lamb, Goose, Bear, Alligator, Squid............whatever.
> >>>> If ya don't like it...............being made out of gold will not
> >>>> change your tastebuds.
> >>> Nonsense. There was a time when I did not like sauerkraut either -
> >>> until I tasted good one. This is particularly applicable to the USA,
> >>> where I had fairly nasty, sweetish sauerkraut at several locations in
> >>> New Jersey, Florida and Texas.
> >>>
> >>> Victor
> >> I use Boars Head brand or Claussen's.
> >> --
> >
> >
> > We recently bought (and ate) some Boar's Head. It shouldn't be called
> > sauerkraut! If it's fermented, that must be news to the lactobacilli
> > that are supposed to do that job. Clearly they were slacking off that
> > week. It tasted as though it was just cabbage salted lightly, left for a
> > couple of hours and then rinsed off.
> >
> > Claussen's is a small step up. Hebrew National isn't bad. We used to get
> > a decent brand of bagged sauerkraut that came from Canada. That has
> > disappeared from the markets around here. Occasionally we do treat
> > ourselves to German sauerkraut in jars, bought at the German
> > deli/butcher. Also have a bag of Flanagan's (now there's a good German
> > name) sauerkraut but haven't eaten that yet.
> >
> > Amuses me to no end that something salted and fermented needs
> > 'preservatives' in it...
>
> Hmmm. I wonder how Bubbie's ranks? That is probably the best I
> can find in this area. Now I want some from a barrel!
>
> --
> Jean B.

It's a matter of preference, as with any foodstuff. Having grown up on
German and Polish sauerkraut, all others are compared to that.

blake murphy wrote:
>
> On Thu, 5 Feb 2009 06:26:43 -0800 (PST), Cindy Hamilton wrote:
>
> > On Feb 5, 9:03 am, "Jean B." > wrote:
> >> Arri London wrote:
> >>
> >>
> >> Hmmm. I wonder how Bubbie's ranks? That is probably the best I
> >> can find in this area. Now I want some from a barrel!
> >
> > I like it pretty well. My husband doesn't eat kraut, so the
> > instructions
> > on the Bubbie's jar that say "eat until last portion is consumed"
> > works
> > well for me. I can fish out a little and fix it for myself rather
> > than having
> > to deal with an entire bag.
> >
> > I used to freeze the remainder of the bag sometimes, until I found
> > Bubbie's.
> >
> > Cindy Hamilton
>
> so it lasts in the refrigerator pretty well? i sometimes have sauerkraut
> cravings but a little would go a long way.
>
> your pal,
> blake

Can be frozen if needed, with no harm.
That Bubbie's name sounds familiar. Must have a look to see if there's
any around here.

On Feb 5, 5:40*pm, (Victor Sack) wrote:
> Cindy Hamilton > wrote:
> > I used to freeze the remainder of the bag sometimes,
>
> Why? *Correctly made sauerkraut, with the process of lactic fermentation
> completed, does not need to be refrigerated, let alone frozen. *The
> original idea was preservation of cabbage. *Commercial brands are
> usually also pasteurised, on top of that.
>
> Victor

It was something to do with it. Once the bag was open, it was just
as easy to put the unused portion in a ziploc and toss it in the
freezer.
Kept the clutter in the refrigerator down, and I really didn't have
anywhere
else to keep it.

I've made sauerkraut once before (and fermented pickles once), but the
result was not commensurate with the effort.

Cindy Hamilton

On Thu, 05 Feb 2009 18:49:04 -0700, Arri London wrote:

> blake murphy wrote:
>>
>> On Thu, 5 Feb 2009 06:26:43 -0800 (PST), Cindy Hamilton wrote:
>>
>>> On Feb 5, 9:03 am, "Jean B." > wrote:
>>>> Arri London wrote:
>>>>
>>>>
>>>> Hmmm. I wonder how Bubbie's ranks? That is probably the best I
>>>> can find in this area. Now I want some from a barrel!
>>>
>>> I like it pretty well. My husband doesn't eat kraut, so the
>>> instructions
>>> on the Bubbie's jar that say "eat until last portion is consumed"
>>> works
>>> well for me. I can fish out a little and fix it for myself rather
>>> than having
>>> to deal with an entire bag.
>>>
>>> I used to freeze the remainder of the bag sometimes, until I found
>>> Bubbie's.
>>>
>>> Cindy Hamilton
>>
>> so it lasts in the refrigerator pretty well? i sometimes have sauerkraut
>> cravings but a little would go a long way.
>>
>> your pal,
>> blake
>
> Can be frozen if needed, with no harm.
> That Bubbie's name sounds familiar. Must have a look to see if there's
> any around here.

i see it in my grocery in a small subsection of the refrigerated shelves,
along with pickled green tomatoes, half-sours, jarred horseradish and other
'jewish' foods.

<http://www.bubbies.com/bubbies_products.shtml>

(it says there they make

Pure Kosher Dill Relish is made with NO SUGAR, no vinegar or
preservatives!!!

for whoever was looking for that.)

your pal,
blake

"blake murphy" schrieb :
> On Wed, 4 Feb 2009 17:53:19 +0100, Michael Kuettner wrote:
>
>> "blake murphy" schrieb :
>> <snip>
>>> nonsense. if you've only has certain vegetables after they've been
>>> boiled
>>> for hours, having them properly prepared can be a revelation. or beef
>>> always overdone, etc.
>>>
>> I was told that we wouldn't have to discuss British cooking in this
>> chat-room.
>>
>> Cheers,
>>
>> Michael Kuettner
>
> they (tint) lied to you, michael. watch your step.
>
Oh ! UNSUBSCIRBE !

Cheers,

Michael Kuettner

"Omelet" schrieb :
> "Michael Kuettner" wrote:
>
>> "blake murphy" schrieb :
>> <snip>
>> > nonsense. if you've only has certain vegetables after they've been
>> > boiled
>> > for hours, having them properly prepared can be a revelation. or beef
>> > always overdone, etc.
>> >
>> I was told that we wouldn't have to discuss British cooking in this
>> chat-room.
>>
> This is not a "chat room".
>
> It's usenet.
>
> Totally different animal!

Usenet ? Isn't that the BBS where people use acronyms like "YHBT" ?

Cheers,

Michael Kuettner

On Thu, 05 Feb 2009 11:09:58 -0600, Lou Decruss wrote:

> On Thu, 05 Feb 2009 16:49:03 GMT, blake murphy
> > wrote:
>
>>On Thu, 5 Feb 2009 06:26:43 -0800 (PST), Cindy Hamilton wrote:
>>
>>> On Feb 5, 9:03*am, "Jean B." > wrote:
>>>> Arri London wrote:
>>>>
>>>>
>>>> Hmmm. *I wonder how Bubbie's ranks? *That is probably the best I
>>>> can find in this area. *Now I want some from a barrel!
>>>
>>> I like it pretty well. My husband doesn't eat kraut, so the
>>> instructions
>>> on the Bubbie's jar that say "eat until last portion is consumed"
>>> works
>>> well for me. I can fish out a little and fix it for myself rather
>>> than having
>>> to deal with an entire bag.
>>>
>>> I used to freeze the remainder of the bag sometimes, until I found
>>> Bubbie's.
>>>
>>> Cindy Hamilton
>>
>>so it lasts in the refrigerator pretty well? i sometimes have sauerkraut
>>cravings but a little would go a long way.
>>
>>your pal,
>>blake
>
> Yes it lasts quite awhile. I like it on a hot dog once in awhile.
> Louise doesn't like it much so we can't use a whole jar at once.
>
> Lou

cool. thanks.

your pal,
blake

Cindy Hamilton > wrote:

> I've made sauerkraut once before (and fermented pickles once), but the
> result was not commensurate with the effort.

Yes, people used to make sauerkraut and pickles by the barrel, to last
whole large families all winter and even longer. Besides, oak barrels
add their tannin, to help the pickles stay crispy.

Here in Germany, where I have access to very good commercial sauerkraut
and sour and half-sour pickles produced in Germany and Poland, I rarely
feel an urge to make anything like that myself.

Victor

blake murphy wrote:
>
> On Thu, 05 Feb 2009 18:49:04 -0700, Arri London wrote:
>
> > blake murphy wrote:
> >>
> >> On Thu, 5 Feb 2009 06:26:43 -0800 (PST), Cindy Hamilton wrote:
> >>
> >>> On Feb 5, 9:03 am, "Jean B." > wrote:
> >>>> Arri London wrote:
> >>>>
> >>>>
> >>>> Hmmm. I wonder how Bubbie's ranks? That is probably the best I
> >>>> can find in this area. Now I want some from a barrel!
> >>>
> >>> I like it pretty well. My husband doesn't eat kraut, so the
> >>> instructions
> >>> on the Bubbie's jar that say "eat until last portion is consumed"
> >>> works
> >>> well for me. I can fish out a little and fix it for myself rather
> >>> than having
> >>> to deal with an entire bag.
> >>>
> >>> I used to freeze the remainder of the bag sometimes, until I found
> >>> Bubbie's.
> >>>
> >>> Cindy Hamilton
> >>
> >> so it lasts in the refrigerator pretty well? i sometimes have sauerkraut
> >> cravings but a little would go a long way.
> >>
> >> your pal,
> >> blake
> >
> > Can be frozen if needed, with no harm.
> > That Bubbie's name sounds familiar. Must have a look to see if there's
> > any around here.
>
> i see it in my grocery in a small subsection of the refrigerated shelves,
> along with pickled green tomatoes, half-sours, jarred horseradish and other
> 'jewish' foods.
>
> <http://www.bubbies.com/bubbies_products.shtml>
>
> (it says there they make
>
> Pure Kosher Dill Relish is made with NO SUGAR, no vinegar or
> preservatives!!!
>
> for whoever was looking for that.)
>
> your pal,
> blake

Looking in the fridge, there is indeed a jar of 'Bubbie's' pickles
there. They aren't called half-sours, but that's what they are. Will get
the sauerkraut next time. We really like the stuff.

Cindy Hamilton wrote:
> I like it pretty well. My husband doesn't eat kraut, so the
> instructions
> on the Bubbie's jar that say "eat until last portion is consumed"
> works
> well for me. I can fish out a little and fix it for myself rather
> than having
> to deal with an entire bag.
>
> I used to freeze the remainder of the bag sometimes, until I found
> Bubbie's.
>
> Cindy Hamilton

I had that Bubbie's jar in the fridge for a very long time and
didn't manage to kill myself off.

--
Jean B.

blake murphy wrote:

> so it lasts in the refrigerator pretty well? i sometimes have sauerkraut
> cravings but a little would go a long way.
>
> your pal,
> blake

My jar of Bubbie's sauerkraut might have been in the fridge for a
year. Or more. Opened.

--
Jean B.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> Omelet wrote:
>>>> In article >,
>>>> (Victor Sack) wrote:
>>>>
>>>>> Mr. Bill > wrote:
>>>>>
>>>>>> (Victor Sack) wrote:
>>>>>>
>>>>>>> You may have never had tried good sauerkraut.
>>>>>> OH PLEASSSSSSSSSSSSSSSSE!! This is like trying to say you never
>>>>>> have had GOOD Lamb, Goose, Bear, Alligator, Squid............whatever.
>>>>>> If ya don't like it...............being made out of gold will not
>>>>>> change your tastebuds.
>>>>> Nonsense. There was a time when I did not like sauerkraut either -
>>>>> until I tasted good one. This is particularly applicable to the USA,
>>>>> where I had fairly nasty, sweetish sauerkraut at several locations in
>>>>> New Jersey, Florida and Texas.
>>>>>
>>>>> Victor
>>>> I use Boars Head brand or Claussen's.
>>>> --
>>>
>>> We recently bought (and ate) some Boar's Head. It shouldn't be called
>>> sauerkraut! If it's fermented, that must be news to the lactobacilli
>>> that are supposed to do that job. Clearly they were slacking off that
>>> week. It tasted as though it was just cabbage salted lightly, left for a
>>> couple of hours and then rinsed off.
>>>
>>> Claussen's is a small step up. Hebrew National isn't bad. We used to get
>>> a decent brand of bagged sauerkraut that came from Canada. That has
>>> disappeared from the markets around here. Occasionally we do treat
>>> ourselves to German sauerkraut in jars, bought at the German
>>> deli/butcher. Also have a bag of Flanagan's (now there's a good German
>>> name) sauerkraut but haven't eaten that yet.
>>>
>>> Amuses me to no end that something salted and fermented needs
>>> 'preservatives' in it...
>> Hmmm. I wonder how Bubbie's ranks? That is probably the best I
>> can find in this area. Now I want some from a barrel!
>>
>> --
>> Jean B.
>
> It's a matter of preference, as with any foodstuff. Having grown up on
> German and Polish sauerkraut, all others are compared to that.

Yes, well... All we could get here was Silver Floss in cans, so
Bubbie's is a step up. I don't know how others may view it.

--
Jean B.

On Sun, 08 Feb 2009 20:41:18 -0500, Jean B. wrote:

> blake murphy wrote:
>
>> so it lasts in the refrigerator pretty well? i sometimes have sauerkraut
>> cravings but a little would go a long way.
>>
>> your pal,
>> blake
>
> My jar of Bubbie's sauerkraut might have been in the fridge for a
> year. Or more. Opened.

that would be about my speed. thanks, jean.

your pal,
blake

On Feb 10, 2:12*am, blake murphy > wrote:
> On Sun, 08 Feb 2009 20:41:18 -0500, Jean B. wrote:
> > blake murphy wrote:
>
> >> so it lasts in the refrigerator pretty well? *i sometimes have sauerkraut
> >> cravings but a little would go a long way.
>
> >> your pal,
> >> blake
>
> > My jar of Bubbie's sauerkraut might have been in the fridge for a
> > year. *Or more. *Opened.
>
> that would be about my speed. *thanks, jean.
>
> your pal,
> blake

I *hate* Krauts almost as much as Yanks.

--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Arri London wrote:
> >>> Omelet wrote:
> >>>> In article >,
> >>>> (Victor Sack) wrote:
> >>>>
> >>>>> Mr. Bill > wrote:
> >>>>>
> >>>>>> (Victor Sack) wrote:
> >>>>>>
> >>>>>>> You may have never had tried good sauerkraut.
> >>>>>> OH PLEASSSSSSSSSSSSSSSSE!! This is like trying to say you never
> >>>>>> have had GOOD Lamb, Goose, Bear, Alligator, Squid............whatever.
> >>>>>> If ya don't like it...............being made out of gold will not
> >>>>>> change your tastebuds.
> >>>>> Nonsense. There was a time when I did not like sauerkraut either -
> >>>>> until I tasted good one. This is particularly applicable to the USA,
> >>>>> where I had fairly nasty, sweetish sauerkraut at several locations in
> >>>>> New Jersey, Florida and Texas.
> >>>>>
> >>>>> Victor
> >>>> I use Boars Head brand or Claussen's.
> >>>> --
> >>>
> >>> We recently bought (and ate) some Boar's Head. It shouldn't be called
> >>> sauerkraut! If it's fermented, that must be news to the lactobacilli
> >>> that are supposed to do that job. Clearly they were slacking off that
> >>> week. It tasted as though it was just cabbage salted lightly, left for a
> >>> couple of hours and then rinsed off.
> >>>
> >>> Claussen's is a small step up. Hebrew National isn't bad. We used to get
> >>> a decent brand of bagged sauerkraut that came from Canada. That has
> >>> disappeared from the markets around here. Occasionally we do treat
> >>> ourselves to German sauerkraut in jars, bought at the German
> >>> deli/butcher. Also have a bag of Flanagan's (now there's a good German
> >>> name) sauerkraut but haven't eaten that yet.
> >>>
> >>> Amuses me to no end that something salted and fermented needs
> >>> 'preservatives' in it...
> >> Hmmm. I wonder how Bubbie's ranks? That is probably the best I
> >> can find in this area. Now I want some from a barrel!
> >>
> >> --
> >> Jean B.
> >
> > It's a matter of preference, as with any foodstuff. Having grown up on
> > German and Polish sauerkraut, all others are compared to that.
>
> Yes, well... All we could get here was Silver Floss in cans, so
> Bubbie's is a step up. I don't know how others may view it.
>
> --
> Jean B.

Will try to get some on our next shopping trip this week. The place that
had the Bubbie's pickles should have the sauerkraut. Sauerkraut in a tin
is a travesty LOL.

blake murphy wrote:
> On Sun, 08 Feb 2009 20:41:18 -0500, Jean B. wrote:
>
>> blake murphy wrote:
>>
>>> so it lasts in the refrigerator pretty well? i sometimes have sauerkraut
>>> cravings but a little would go a long way.
>>>
>>> your pal,
>>> blake
>> My jar of Bubbie's sauerkraut might have been in the fridge for a
>> year. Or more. Opened.
>
> that would be about my speed. thanks, jean.
>
> your pal,
> blake

Your welcome. BTW, just last week I saw individual packets of
sauerkraut. For a nanosecond, I thought that was a great idea,
but then I realized the price per package would be very high!
Those manufacturers are not so stupid.

--
Jean B.

"Arri London" ha scritto nel messaggio > Will try to get some on our next
shopping trip this week. The place that
> had the Bubbie's pickles should have the sauerkraut. Sauerkraut in a tin>
> is a travesty LOL.

It's better than driving to Munich from Umbria to buy fresh.

"Jean B." ha scritto nel messaggio > blake murphy wrote:
just last week I saw individual packets of > sauerkraut. For a nanosecond,
I thought that was a great idea,
> but then I realized the price per package would be very high! Those
> manufacturers are not so stupid.

Plus leftover saurkraut is good when added to tomato based soups.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> "Jean B." wrote:
>>>> Arri London wrote:
>>>>> Omelet wrote:
>>>>>> In article >,
>>>>>> (Victor Sack) wrote:
>>>>>>
>>>>>>> Mr. Bill > wrote:
>>>>>>>
>>>>>>>> (Victor Sack) wrote:
>>>>>>>>
>>>>>>>>> You may have never had tried good sauerkraut.
>>>>>>>> OH PLEASSSSSSSSSSSSSSSSE!! This is like trying to say you never
>>>>>>>> have had GOOD Lamb, Goose, Bear, Alligator, Squid............whatever.
>>>>>>>> If ya don't like it...............being made out of gold will not
>>>>>>>> change your tastebuds.
>>>>>>> Nonsense. There was a time when I did not like sauerkraut either -
>>>>>>> until I tasted good one. This is particularly applicable to the USA,
>>>>>>> where I had fairly nasty, sweetish sauerkraut at several locations in
>>>>>>> New Jersey, Florida and Texas.
>>>>>>>
>>>>>>> Victor
>>>>>> I use Boars Head brand or Claussen's.
>>>>>> --
>>>>> We recently bought (and ate) some Boar's Head. It shouldn't be called
>>>>> sauerkraut! If it's fermented, that must be news to the lactobacilli
>>>>> that are supposed to do that job. Clearly they were slacking off that
>>>>> week. It tasted as though it was just cabbage salted lightly, left for a
>>>>> couple of hours and then rinsed off.
>>>>>
>>>>> Claussen's is a small step up. Hebrew National isn't bad. We used to get
>>>>> a decent brand of bagged sauerkraut that came from Canada. That has
>>>>> disappeared from the markets around here. Occasionally we do treat
>>>>> ourselves to German sauerkraut in jars, bought at the German
>>>>> deli/butcher. Also have a bag of Flanagan's (now there's a good German
>>>>> name) sauerkraut but haven't eaten that yet.
>>>>>
>>>>> Amuses me to no end that something salted and fermented needs
>>>>> 'preservatives' in it...
>>>> Hmmm. I wonder how Bubbie's ranks? That is probably the best I
>>>> can find in this area. Now I want some from a barrel!
>>>>
>>>> --
>>>> Jean B.
>>> It's a matter of preference, as with any foodstuff. Having grown up on
>>> German and Polish sauerkraut, all others are compared to that.
>> Yes, well... All we could get here was Silver Floss in cans, so
>> Bubbie's is a step up. I don't know how others may view it.
>>
>> --
>> Jean B.
>
> Will try to get some on our next shopping trip this week. The place that
> had the Bubbie's pickles should have the sauerkraut. Sauerkraut in a tin
> is a travesty LOL.

Yes, well, then you see why I ask. I started out at a very low
level on the sauerkraut scale.

--
Jean B.

Giusi wrote:
> "Jean B." ha scritto nel messaggio > blake murphy wrote:
> just last week I saw individual packets of > sauerkraut. For a nanosecond,
> I thought that was a great idea,
>> but then I realized the price per package would be very high! Those
>> manufacturers are not so stupid.
>
> Plus leftover saurkraut is good when added to tomato based soups.
>
>
I have never heard of, let alone tried, that idea. Speaking of
sauerkraut, I was gazing at Bubbie's today and noticed two other
brands right next to it--presumably all better than the norm here.
I refrained from getting a jar because my fridge is packed.

--
Jean B.

"Jean B." > wrote in :

> Giusi wrote:
>> "Jean B." ha scritto nel messaggio > blake murphy wrote:
>> just last week I saw individual packets of > sauerkraut. For a
>> nanosecond,
>> I thought that was a great idea,
>>> but then I realized the price per package would be very high! Those
>>> manufacturers are not so stupid.
>>
>> Plus leftover saurkraut is good when added to tomato based soups.
>>
>>
> I have never heard of, let alone tried, that idea. Speaking of
> sauerkraut, I was gazing at Bubbie's today and noticed two other
> brands right next to it--presumably all better than the norm here.
> I refrained from getting a jar because my fridge is packed.
>


I actually picked up a packet of 'kraut the other day at the shops. Now I
just have to figger out a way to use it for dinner either tonight, or
tomorrow.

It's going to be a first for both of us!!

--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin

Nice try but your headers betray you as a stalker ~ troll!
NNTP-Posting-Host: c-61-69-202-122.for.connect.net.au


On Tue, 10 Feb 2009 00:20:55 +0000, Fake PeterLucas wrote:

> "Jean B." > wrote in
> :
>
>> Giusi wrote:
>>> "Jean B." ha scritto nel messaggio > blake murphy wrote:
>>> just last week I saw individual packets of > sauerkraut. For a
>>> nanosecond,
>>> I thought that was a great idea,
>>>> but then I realized the price per package would be very high! Those
>>>> manufacturers are not so stupid.
>>>
>>> Plus leftover saurkraut is good when added to tomato based soups.
>>>
>>>
>> I have never heard of, let alone tried, that idea. Speaking of
>> sauerkraut, I was gazing at Bubbie's today and noticed two other brands
>> right next to it--presumably all better than the norm here.
>> I refrained from getting a jar because my fridge is packed.
>>
>>
>
> I actually picked up a packet of 'kraut the other day at the shops. Now
> I just have to figger out a way to use it for dinner either tonight, or
> tomorrow.
>
> It's going to be a first for both of us!!

In article > ,
PeterLucas > wrote:

> "Jean B." > wrote in :
>
> > Giusi wrote:
> >> "Jean B." ha scritto nel messaggio > blake murphy wrote:
> >> just last week I saw individual packets of > sauerkraut. For a
> >> nanosecond,
> >> I thought that was a great idea,
> >>> but then I realized the price per package would be very high! Those
> >>> manufacturers are not so stupid.
> >>
> >> Plus leftover saurkraut is good when added to tomato based soups.
> >>
> >>
> > I have never heard of, let alone tried, that idea. Speaking of
> > sauerkraut, I was gazing at Bubbie's today and noticed two other
> > brands right next to it--presumably all better than the norm here.
> > I refrained from getting a jar because my fridge is packed.
> >
>
>
> I actually picked up a packet of 'kraut the other day at the shops. Now I
> just have to figger out a way to use it for dinner either tonight, or
> tomorrow.
>
> It's going to be a first for both of us!!

I just steam it with sausages and a bit of swiss cheese.

It's good as is or served on rye toast with mustard.
--
Peace! Om

"Criminals thrive on the indulgence of societies understanding."

-- From "Batman Begins"

Omelet > wrote in newsmpomelet-4C3C37.10494010022009
@news-wc.giganews.com:

> In article > ,
> PeterLucas > wrote:
>
>> "Jean B." > wrote in news:6vbucoFj5ls4U4
@mid.individual.net:
>>
>> > Giusi wrote:
>> >> "Jean B." ha scritto nel messaggio > blake murphy wrote:
>> >> just last week I saw individual packets of > sauerkraut. For a
>> >> nanosecond,
>> >> I thought that was a great idea,
>> >>> but then I realized the price per package would be very high! Those
>> >>> manufacturers are not so stupid.
>> >>
>> >> Plus leftover saurkraut is good when added to tomato based soups.
>> >>
>> >>
>> > I have never heard of, let alone tried, that idea. Speaking of
>> > sauerkraut, I was gazing at Bubbie's today and noticed two other
>> > brands right next to it--presumably all better than the norm here.
>> > I refrained from getting a jar because my fridge is packed.
>> >
>>
>>
>> I actually picked up a packet of 'kraut the other day at the shops. Now
I
>> just have to figger out a way to use it for dinner either tonight, or
>> tomorrow.
>>
>> It's going to be a first for both of us!!
>
> I just steam it with sausages and a bit of swiss cheese.
>
> It's good as is or served on rye toast with mustard.



Well, we tried it last night. Had a trial run with 'American Smoked' hot
dogs.

The 'kraut packet I bought originates in Holland, and the instructions
were to "add a cup of broth, or water, and cook for 20mins".

So I did. Tried a bit of the stuff straight out of the packet, (as you
do!!) and wondered how the hell it was going to get any better in the
taste department!!

But it did. It ended up actually tasting a little sweet on the HD's, but
the SO said it was OK, and went back for a second helping. Still have a
heap left over, so will have to try it with mash etc.


--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin

In article > ,
PeterLucas > wrote:

> > I just steam it with sausages and a bit of swiss cheese.
> >
> > It's good as is or served on rye toast with mustard.
>
>
>
> Well, we tried it last night. Had a trial run with 'American Smoked' hot
> dogs.
>
> The 'kraut packet I bought originates in Holland, and the instructions
> were to "add a cup of broth, or water, and cook for 20mins".
>
> So I did. Tried a bit of the stuff straight out of the packet, (as you
> do!!) and wondered how the hell it was going to get any better in the
> taste department!!
>
> But it did. It ended up actually tasting a little sweet on the HD's, but
> the SO said it was OK, and went back for a second helping. Still have a
> heap left over, so will have to try it with mash etc.

Kraut is excellent with chunky steamed potatoes.
Takes a bit of the saltiness out of it. :-)
--
Peace! Om

"Criminals thrive on the indulgence of societies understanding."

-- From "Batman Begins"

Omelet > wrote in newsmpomelet-1D96F9.16280310022009
@news-wc.giganews.com:

> In article > ,
> PeterLucas > wrote:
>
>> > I just steam it with sausages and a bit of swiss cheese.
>> >
>> > It's good as is or served on rye toast with mustard.
>>
>>
>>
>> Well, we tried it last night. Had a trial run with 'American Smoked'
hot
>> dogs.
>>
>> The 'kraut packet I bought originates in Holland, and the instructions
>> were to "add a cup of broth, or water, and cook for 20mins".
>>
>> So I did. Tried a bit of the stuff straight out of the packet, (as you
>> do!!) and wondered how the hell it was going to get any better in the
>> taste department!!
>>
>> But it did. It ended up actually tasting a little sweet on the HD's,
but
>> the SO said it was OK, and went back for a second helping. Still have a
>> heap left over, so will have to try it with mash etc.
>
> Kraut is excellent with chunky steamed potatoes.
> Takes a bit of the saltiness out of it. :-)



Well, I bought a 500g packet, so I've got a bit left :-)

But tonight is going to be some sort of chicken thigh fillet stir
fry...... at this point in time!!


--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin

Giusi wrote:
>
> "Arri London" ha scritto nel messaggio > Will try to get some on our next
> shopping trip this week. The place that
> > had the Bubbie's pickles should have the sauerkraut. Sauerkraut in a tin>
> > is a travesty LOL.
>
> It's better than driving to Munich from Umbria to buy fresh.


True, but it might be closer to go to the Alsace

"Arri London" ha scritto nel messaggio
> Giusi wrote:
>> It's better than driving to Munich from Umbria to buy fresh.
>
>
> True, but it might be closer to go to the Alsace

Nope. Nice is the only part of France close as Munich. Too cold for
both...