After reading so many mentions of it here, I wonder if I am the last
person on earth who doesn't like sauerkraut?

I'll eat cooked, buttered cabbage or the cabbage from a corned beef or
New England boiled dinner, but I'm not crazy about that, either.

DH on the other hand loves Reuben sandwiches (corned beef and kraut)
and his sister eats wedges of raw cabbage out of hand like an apple.
Eeeuuuuwww.

gloria p

On Tue, 03 Feb 2009 13:08:53 -0700, Gloria P >
wrote:

> I wonder if I am the last
>person on earth who doesn't like sauerkraut?

Could be!! But here is something entirely different that you might
want to try some time....it is wonderful!!! The "kraut" flavor is
very slight but the salad is so good.

@@@@@ Now You're Cooking! Export Format

Sauerkraut Salad--Wagner Version
(now there is a good German Name)

German, salads, vegetables

27 oz sauerkraut, drained
3/4 cup green pepper, diced
1/2 cup onion, minced
1/3 cup celery, minced
1 tablespoon celery seed or
1 tablespoon caraway seed
1/2 cup vegetable oil
1/3 cup water
2/3 cup vinegar
2 oz pimentos
1 1/2 cup sugar

Combine vegetables together, Combine liquids and sugar together. Mix
and refrigerate 24 hours.

Yield: 4 servings


** Exported from Now You're Cooking! v5.84 **





The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!

"Gloria P" > wrote in message
...
>
>
> After reading so many mentions of it here, I wonder if I am the last
> person on earth who doesn't like sauerkraut?
>
> I'll eat cooked, buttered cabbage or the cabbage from a corned beef or New
> England boiled dinner, but I'm not crazy about that, either.
>
> DH on the other hand loves Reuben sandwiches (corned beef and kraut)
> and his sister eats wedges of raw cabbage out of hand like an apple.
> Eeeuuuuwww.
>
>

I haven't been able to eat it since I made it when I was pregnant with my
daughter. I had it all bottled up nice and was told I had to redo it for
the freezer or it would go bad. This after the sage advice to bottle it.
Had never made it before. Have never been so ill. Have never made or eaten
it since.

Debbie

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?
>
> I'll eat cooked, buttered cabbage or the cabbage from a corned beef or
> New England boiled dinner, but I'm not crazy about that, either.
>
> DH on the other hand loves Reuben sandwiches (corned beef and kraut)
> and his sister eats wedges of raw cabbage out of hand like an apple.
> Eeeuuuuwww.

Freshly harvested raw cabbage is delicious, sweet as sugar... the
cabbage one buys in the market are almost always storage cabbage, old
cabbage becomes bitter.

A lot of folks don't care for cruciferous vegetables, especially
cabbage, especially fermented cabbage (kraut). This is definitely an
acquired taste... you probably weren't fed much properly prepared food
and/or variety as a child... there are probably many everyday foods
you don't like.

In article >,
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?
>
> I'll eat cooked, buttered cabbage or the cabbage from a corned beef or
> New England boiled dinner, but I'm not crazy about that, either.
>
> DH on the other hand loves Reuben sandwiches (corned beef and kraut)
> and his sister eats wedges of raw cabbage out of hand like an apple.
> Eeeuuuuwww.
>
> gloria p

I love Kraut. My dad hate's it. ;-)
Fortunately, I don't mind cooking separate meals!
--
Peace! Om

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

On Tue, 03 Feb 2009 13:08:53 -0700, 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?
>
>I'll eat cooked, buttered cabbage or the cabbage from a corned beef or
>New England boiled dinner, but I'm not crazy about that, either.

How about fried cabbage with broad noodles and bacon?

>DH on the other hand loves Reuben sandwiches (corned beef and kraut)
>and his sister eats wedges of raw cabbage out of hand like an apple.

Obviously a woman of discerning taste. A light clean flavor, with a
peppery bouquet, calling for a light garnish of Beano.

Alex, who does the same. The cabbage heart, to be specific.
Tastes like raw kohlrabi. Great in soups and stews. Useful in
gyuvetch.

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

Gloria P > wrote in news:6urmilFgn10cU1
@mid.individual.net:

>
>
> After reading so many mentions of it here, I wonder if I am the last
> person on earth who doesn't like sauerkraut?
>



Well, as I have never tried it, I'll have to wait till I do before I can let
you know ;-)


--
Peter Lucas
Brisbane
Australia

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

Jean Anthelme Brillat-Savarin

On Tue, 3 Feb 2009 23:55:57 +0100, (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.

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

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.

gloria p

Sheldon wrote:

>
> A lot of folks don't care for cruciferous vegetables, especially
> cabbage, especially fermented cabbage (kraut). This is definitely an
> acquired taste... you probably weren't fed much properly prepared food
> and/or variety as a child... there are probably many everyday foods
> you don't like.
>


That's an incorrect assumption. My father owned a grocery store and we
ate a wide variety of foods, particularly vegetables. We ate kale or
collard or savoy cabbage soup often before a meal. Broccoli, baby
sprouts and spinach direct from the garden are a treat.

I am much more attuned to Mediterranean flavors rather than Eastern
European. Fermented and heavily pickled foods are not of my ethnicity
but I do like most greens and often eat them with vinegar, including the
occasional steamed cabbage.

gloria p

On Feb 3, 6:35�pm, (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

Here I have to agree with Victor. There is kraut, there is Kraut,
there is KRAUT, and there is *KRAUT*. There are places in Brooklyn
where one can find fresh made new kraut in wooden barrels to die
for... with a shovel I can't eat it fast enough. I can already taste
the kraut juice.

http://en.wikipedia.org/wiki/Sauerkraut

http://www.phelpssauerkrautfestival.com/recipes.html

On Wed, 4 Feb 2009 00:35:00 +0100, (Victor Sack)
wrote:


Victor...I don't like lamb. Case dismissed.

On Feb 4, 5:08*am, 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?
>
> I'll eat cooked, buttered cabbage or the cabbage from a corned beef or
> New England boiled dinner, but I'm not crazy about that, either.
>
> DH on the other hand loves Reuben sandwiches (corned beef and kraut)
> and his sister eats wedges of raw cabbage out of hand like an apple.
> Eeeuuuuwww.
>
> gloria p

I like the raw hard inner core from cabbage. I always munch on it
whilst preparing cabbage, cauliflower too.

JB

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, plenty in PA and NY. And don't get fooled by
barrel kraut in plastic barrels. You'e not going to find good kraut
in warm climes. Cabbage is a cold weather crop, to make good kraut
you need to be where the best cabbage is grown and sauerkraut has to
be made from freshly harvested cabbage... shipping heads for two days
is much too long. I've been growing my own cabbage every year for
most of my life, since I was like three years old. I had my own plot
in my grandmother's garden. Anyone who doesn't believe that there is
a marked difference between fresh picked and cabbage that has been
picked a few days earlier merely needs to grow their own and taste.

Unfortunately great sauerkraut is becoming more and more difficult to
find, because as with many traditional ethnic foods, with the passing
of time there remain fewer and fewer folks to prepare them who have
the memory of how they're supposed to taste.

Mr. Bull 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. �

What an idiot... actually admits to having TIAD.

"Gloria P" > wrote in message
...
>
>
> After reading so many mentions of it here, I wonder if I am the last
> person on earth who doesn't like sauerkraut?
>
> I'll eat cooked, buttered cabbage or the cabbage from a corned beef or New
> England boiled dinner, but I'm not crazy about that, either.
>
> DH on the other hand loves Reuben sandwiches (corned beef and kraut)
> and his sister eats wedges of raw cabbage out of hand like an apple.
> Eeeuuuuwww.
>
> gloria p



Nope, you're not the last person. Maybe second to last I can't stand
sauerkraut. Don't like kimchee, either

I do love plain buttered cabbage.

Jill

jmcquown wrote:
> "Gloria P" > wrote in message
> ...
>>
>>
>> After reading so many mentions of it here, I wonder if I am the last
>> person on earth who doesn't like sauerkraut?
>>
>> I'll eat cooked, buttered cabbage or the cabbage from a corned beef or
>> New England boiled dinner, but I'm not crazy about that, either.
>>
>> DH on the other hand loves Reuben sandwiches (corned beef and kraut)
>> and his sister eats wedges of raw cabbage out of hand like an apple.
>> Eeeuuuuwww.
>>
>> gloria p
>
>
>
> Nope, you're not the last person. Maybe second to last I can't
> stand sauerkraut. Don't like kimchee, either
>
> I do love plain buttered cabbage.
>
> Jill
Any one tried it with RED cabbage ?
Delicious with white wine bay leaves and cloves brown sugar in the mix

Gloria wrote:

> After reading so many mentions of it here, I wonder if I am the last
> person on earth who doesn't like sauerkraut?

I don't like plain sauerkraut. I drain it and simmer it in hard apple cider
or apple juice to mellow it. The best sauerkraut I had was in a Czech
restaurant in Norfolk, Virginia. It was homemade, and simmered in cream for
hours before serving.

Bob

Bob Terwilliger wrote:

> I don't like plain sauerkraut. I drain it and simmer it in hard apple cider
> or apple juice to mellow it. The best sauerkraut I had was in a Czech
> restaurant in Norfolk, Virginia. It was homemade, and simmered in cream for
> hours before serving.
>
> Bob

The Monastery!!?
I went to a private pre-opening the owners held many many years ago. I
*still* can taste their incredible potato salad and veal cutlets they
made us. It was incredibly good.

Goomba wrote:

>> The best sauerkraut I had was in a Czech restaurant in Norfolk, Virginia.
>> It was homemade, and simmered in cream for hours before serving.
>>
>
> The Monastery!!?
> I went to a private pre-opening the owners held many many years ago. I
> *still* can taste their incredible potato salad and veal cutlets they made
> us. It was incredibly good.

Yes, that's where it was. I had their roasted duck half with sauerkraut. The
neighborhood was kind of run-down; I was a bit worried parking the rental
car there. This was in the late 1990s, so it might have improved (or
declined) since then.

Bob

Bob Terwilliger wrote:
> Goomba wrote:
>
>>> The best sauerkraut I had was in a Czech restaurant in Norfolk, Virginia.
>>> It was homemade, and simmered in cream for hours before serving.
>>>
>> The Monastery!!?
>> I went to a private pre-opening the owners held many many years ago. I
>> *still* can taste their incredible potato salad and veal cutlets they made
>> us. It was incredibly good.
>
> Yes, that's where it was. I had their roasted duck half with sauerkraut. The
> neighborhood was kind of run-down; I was a bit worried parking the rental
> car there. This was in the late 1990s, so it might have improved (or
> declined) since then.
>
> Bob

It was in the 80's when they opened. My husband had met the owners and
they invited a whole bunch of us to a pre-opening party dinner there
late one night. It was in Ghent, down in Norfolk. The food was fabulous
wasn't it? I wonder if they're still open?

On Feb 3, 5:55*pm, (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.

You're right about that. Most Americans have experienced only canned
sauerkraut.

I'm spoiled though, because Michigan has a lot of people of German or
Polish extraction, and good sauerkraut is pretty easy to find here.

Cindy Hamilton

Cindy wrote on Wed, 4 Feb 2009 05:59:28 -0800 (PST):

> On Feb 3, 5:55 pm, (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.

> You're right about that. Most Americans have experienced only
> canned sauerkraut.

> I'm spoiled though, because Michigan has a lot of people of
> German or Polish extraction, and good sauerkraut is pretty
> easy to find here.

Has the DC metro area been influenced by the Mid-West? Sourkraut is
commonly available at supermarket deli counters or in sealed plastic
bags.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
Goomba > wrote:

> Bob Terwilliger wrote:
> > Goomba wrote:
> >
> >>> The best sauerkraut I had was in a Czech restaurant in Norfolk, Virginia.
> >>> It was homemade, and simmered in cream for hours before serving.
> >>>
> >> The Monastery!!?
> >> I went to a private pre-opening the owners held many many years ago. I
> >> *still* can taste their incredible potato salad and veal cutlets they made
> >> us. It was incredibly good.
> >
> > Yes, that's where it was. I had their roasted duck half with sauerkraut. The
> > neighborhood was kind of run-down; I was a bit worried parking the rental
> > car there. This was in the late 1990s, so it might have improved (or
> > declined) since then.
> >
> > Bob
>
> It was in the 80's when they opened. My husband had met the owners and
> they invited a whole bunch of us to a pre-opening party dinner there
> late one night. It was in Ghent, down in Norfolk. The food was fabulous
> wasn't it? I wonder if they're still open?

They are. Good reports, too.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

On Tue, 03 Feb 2009 18:24:14 -0500, Mr. Bill wrote:

> On Tue, 3 Feb 2009 23:55:57 +0100, (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. 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.

your pal,
blake

On Tue, 03 Feb 2009 20:11:53 -0500, Mr. Bill wrote:

> On Wed, 4 Feb 2009 00:35:00 +0100, (Victor Sack)
> wrote:
>
> Victor...I don't like lamb. Case dismissed.

is it o.k. if other people like it?

blake

"jmcquown" 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?
>
> > I'll eat cooked, buttered cabbage or the cabbage from a corned beef or New
> > England boiled dinner, but I'm not crazy about that, either.
>
> > DH on the other hand loves Reuben sandwiches (corned beef and kraut)
> > and his sister eats wedges of raw cabbage out of hand like an apple.
> > Eeeuuuuwww.
>
> > gloria p
>
> Nope, you're not the last person. �Maybe second to last �I can't stand
> sauerkraut. �Don't like kimchee, either
>
> I do love plain buttered cabbage.

But then you think plain buttered grits are exciting. LOL

I bet you'd love cabbage soup, even better with with stuffed cabbage
in the same pot. Make lots, it freezes well.

On Feb 4, 5:59�am, "Bob Terwilliger" >
wrote:
> Gloria wrote:
> > After reading so many mentions of it here, I wonder if I am the last
> > person on earth who doesn't like sauerkraut?
>
> I don't like plain sauerkraut. I drain it and simmer it in hard apple cider
> or apple juice to mellow it.

Yeah, right.

The best sauerkraut I had was in a Czech
> restaurant in Norfolk, Virginia. It was homemade, and simmered in cream for
> hours before serving.

After all that cooking in cream how would you know it wasn't canned
kraut. Really good kraut is wasted if it's cooked, that's like using
top shelf scotch for sours. If that restaurant was making the effort
and expending the time to prepare their own kraut they wouldn't be
wasting it by cooking it in recipes.

"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

On Feb 4, 9:12�am, Melba's Jammin' > wrote:
> In article >,
>
>
>
>
>
> �Goomba > wrote:
> > Bob Terwilliger wrote:
> > > Goomba wrote:
>
> > >>> The best sauerkraut I had was in a Czech restaurant in Norfolk, Virginia.
> > >>> It was homemade, and simmered in cream for hours before serving.
>
> > >> The Monastery!!?
> > >> I went to a private pre-opening the owners held many many years ago. I
> > >> *still* can taste their incredible potato salad and veal cutlets they made
> > >> us. It was incredibly good.
>
> > > Yes, that's where it was. I had their roasted duck half with sauerkraut. The
> > > neighborhood was kind of run-down; I was a bit worried parking the rental
> > > car there. This was in the late 1990s, so it might have improved (or
> > > declined) since then.
>
> > > Bob
>
> > It was in the 80's when they opened. My husband had met the owners and
> > they invited a whole bunch of us to a pre-opening party dinner there
> > late one night. It was in Ghent, down in Norfolk. The food was fabulous
> > wasn't it? I wonder if they're still open?
>
> They are. �Good reports, too.

And some not so good. Some complained that the portions were small,
the lighting too bright, and the kraut-kream koncoction is mush. And
I have a difficult time imagining duck or any poultry paired with
kraut isn't other than TIAD.

It would be a big plus if such restaurants maintained a web site, with
their menu and photos of their dishes and decor.

Cindy Hamilton wrote:
> On Feb 3, 5:55 pm, (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.
>
> You're right about that. Most Americans have experienced only canned
> sauerkraut.
>
> I'm spoiled though, because Michigan has a lot of people of German or
> Polish extraction, and good sauerkraut is pretty easy to find here.
>
> Cindy Hamilton

Same here. I can buy homemade kraut at a couple mom & pop places. It is
amazingly different than the stuff in bags or cans. You can simply scoop
some on a plate and enjoy it. I also used to make it haven't done that
for a while.

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.
--
Peace! Om

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

In article >,
"jmcquown" > wrote:

> "Gloria P" > wrote in message
> ...
> >
> >
> > After reading so many mentions of it here, I wonder if I am the last
> > person on earth who doesn't like sauerkraut?
> >
> > I'll eat cooked, buttered cabbage or the cabbage from a corned beef or New
> > England boiled dinner, but I'm not crazy about that, either.
> >
> > DH on the other hand loves Reuben sandwiches (corned beef and kraut)
> > and his sister eats wedges of raw cabbage out of hand like an apple.
> > Eeeuuuuwww.
> >
> > gloria p
>
>
>
> Nope, you're not the last person. Maybe second to last I can't stand
> sauerkraut. Don't like kimchee, either
>
> I do love plain buttered cabbage.
>
> Jill

I like cabbage steamed with a bit of lemon pepper and dill weed.
--
Peace! Om

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

In article >,
"Bob Terwilliger" > wrote:

> Gloria wrote:
>
> > After reading so many mentions of it here, I wonder if I am the last
> > person on earth who doesn't like sauerkraut?
>
> I don't like plain sauerkraut. I drain it and simmer it in hard apple cider
> or apple juice to mellow it. The best sauerkraut I had was in a Czech
> restaurant in Norfolk, Virginia. It was homemade, and simmered in cream for
> hours before serving.
>
> Bob

I do rinse it to make it less salty, but that's about it.
I'll then steam it, usually with sausage, good frankfurters or some ham.
--
Peace! Om

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

In article
>,
Sheldon > wrote:

> "jmcquown" 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?
> >
> > > I'll eat cooked, buttered cabbage or the cabbage from a corned beef or New
> > > England boiled dinner, but I'm not crazy about that, either.
> >
> > > DH on the other hand loves Reuben sandwiches (corned beef and kraut)
> > > and his sister eats wedges of raw cabbage out of hand like an apple.
> > > Eeeuuuuwww.
> >
> > > gloria p
> >
> > Nope, you're not the last person. ?Maybe second to last ?I can't stand
> > sauerkraut. ?Don't like kimchee, either
> >
> > I do love plain buttered cabbage.
>
> But then you think plain buttered grits are exciting. LOL
>
> I bet you'd love cabbage soup, even better with with stuffed cabbage
> in the same pot. Make lots, it freezes well.

Hey, what's wrong with stuffed cabbage???
--
Peace! Om

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

Omelet wrote:

> I do rinse it to make it less salty, but that's about it.
> I'll then steam it, usually with sausage, good frankfurters or some ham.

Those options are easy as well as tasty. Divine with pastrami and rye!

Me, I love simmering it with a bit of apple juice or cider. I've also
sautéed a little chopped onion and apple, then added drained kraut.
Lovely on a sandwich.

Preferred treatment of kraut is to add it to a pork roast or pork braise
(chops, boneless loin) with apple juice, chopped apples and quartered
sweet potatoes.

--Lin

In article >,
Lin > wrote:

> Omelet wrote:
>
> > I do rinse it to make it less salty, but that's about it.
> > I'll then steam it, usually with sausage, good frankfurters or some ham.
>
> Those options are easy as well as tasty. Divine with pastrami and rye!

Polish sausage on rye with mustard and pickle. ;-d

>
> Me, I love simmering it with a bit of apple juice or cider. I've also
> sautéed a little chopped onion and apple, then added drained kraut.
> Lovely on a sandwich.

Ok, I've not yet tried it with apple. May have to give it a shot,
thanks!

>
> Preferred treatment of kraut is to add it to a pork roast or pork braise
> (chops, boneless loin) with apple juice, chopped apples and quartered
> sweet potatoes.
>
> --Lin

Huh. That does sound interesting! Reasonably low carb too. :-)
Except for the apples...

I've been avoiding fruit while drying to dump weight.
--
Peace! Om

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

Sheldon blathered again:

>> I don't like plain sauerkraut. I drain it and simmer it in hard apple
>> cider or apple juice to mellow it.
>
> Yeah, right.

**** you too, Pussy Katz.


>> The best sauerkraut I had was in a Czech restaurant in Norfolk, Virginia.
>> It was homemade, and simmered in cream for hours before serving.
>
> After all that cooking in cream how would you know it wasn't canned kraut.

The cabbage strips were about ten times wider than what I've seen on canned
sauerkraut.


> Really good kraut is wasted if it's cooked, that's like using top shelf
> scotch for sours.

So you decry all those who cook pork with sauerkraut? You say that
choucroute garni is a waste? You have once again trumpeted your ignorance to
the world! Admit it: Your only experience with sauerkraut is what you get
from a hot-dog vendor.


> If that restaurant was making the effort and expending the time to prepare
> their own kraut they wouldn't be wasting it by cooking it in recipes.

Well, the restaurant is quite well-regarded, which is more than I can say
about you.

Bob