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


--
Peter Lucas
Brisbane
Australia

Pain is your friend, your ally, it will tell you when you are seriously
injured, it will keep you awake and angry, and remind you to finish the
job and get the hell home. But you know the best thing about pain?

It lets you know you're not dead yet!

On Jan 8, 2:48*pm, 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
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> Pain is your friend, your ally, it will tell you when you are seriously
> injured, it will keep you awake and angry, and remind you to finish the
> job and get the hell home. But you know the best thing about pain?
>
> It lets you know you're not dead yet!

Hey..I think that's a good looking lunch or dinner. Seriously!

Chemo the Clown > wrote in news:15ae655e-c698-4abb-aa08-
:

> On Jan 8, 2:48*pm, PeterL1 > wrote:
>> The 'kraut'...... very mild, done in white wine. Cooking instructions
wer
> e
>> "Add a cup of water/stock, and a good helping of butter/fat". I used
stoc
> k
>> 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
th
> e
>> 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
>>

>
> Hey..I think that's a good looking lunch or dinner. Seriously!
>



It was a very nice tasting dinner, thanks.



--
Peter Lucas
Brisbane
Australia

Pain is your friend, your ally, it will tell you when you are seriously
injured, it will keep you awake and angry, and remind you to finish the
job and get the hell home. But you know the best thing about pain?

It lets you know you're not dead yet!

On Jan 8, 6:12*pm, PeterL1 > wrote:
> Chemo the Clown > wrote in news:15ae655e-c698-4abb-aa08-
> :
>
>
>
>
>
>
>
> > On Jan 8, 2:48*pm, PeterL1 > wrote:
> >> The 'kraut'...... very mild, done in white wine. Cooking instructions
> wer
> > e
> >> "Add a cup of water/stock, and a good helping of butter/fat". I used
> stoc
> > k
> >> 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
> th
> > e
> >> 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
>
> > Hey..I think that's a good looking lunch or dinner. Seriously!
>
> It was a very nice tasting dinner, thanks.
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> Pain is your friend, your ally, it will tell you when you are seriously
> injured, it will keep you awake and angry, and remind you to finish the
> job and get the hell home. But you know the best thing about pain?
>
> It lets you know you're not dead yet!- Hide quoted text -
>
> - Show quoted text -

Peter, I am curious about the "baking paper" in the skillet. I'm
unfamiliar with this technique for frying. Is it a parchment type of
paper or what? Thanks,
Ruth

On Jan 8, 4:48*pm, 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
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> Pain is your friend, your ally, it will tell you when you are seriously
> injured, it will keep you awake and angry, and remind you to finish the
> job and get the hell home. But you know the best thing about pain?
>
> It lets you know you're not dead yet!

I'm actually on my way to the NOM store to pick up brats and kraut.
It's the dead of winter here and I have a taste for summer food.

-J

Mookie > wrote in news:6060de04-127d-
:

> On Jan 8, 6:12*pm, PeterL1 > wrote:

>
> Peter, I am curious about the "baking paper" in the skillet. I'm
> unfamiliar with this technique for frying. Is it a parchment type of
> paper or what? Thanks,
> Ruth
>



Baking paper is what we use to line cake pans etc with to stop anything
sticking.

http://www.glad.com.au/gladProducts/...ails.asp?pId=1



It's great in the frypan, as you don't use any oil/fat for cooking things,
and if the meat etc has any fat in it, you just pick up the paper and
throw it out and the pan is still clean :-)


I think it also goes by the term "silicone paper".

There's also 'greaseproof paper'. but I found that burns too easily.

--
Peter Lucas
Brisbane
Australia

Pain is your friend, your ally, it will tell you when you are seriously
injured, it will keep you awake and angry, and remind you to finish the
job and get the hell home. But you know the best thing about pain?

It lets you know you're not dead yet!

Silent Stone > wrote in news:56d64686-35ab-4978-8a6a-
:

> On Jan 8, 4:48*pm, PeterL1 > wrote:
>> The 'kraut'...... very mild, done in white wine. Cooking instructions wer
> e

>
> I'm actually on my way to the NOM store to pick up brats and kraut.
> It's the dead of winter here and I have a taste for summer food.
>
> -J



To us, it seemed like a good wintery dish!! :-)

--
Peter Lucas
Brisbane
Australia

Pain is your friend, your ally, it will tell you when you are seriously
injured, it will keep you awake and angry, and remind you to finish the job
and get the hell home. But you know the best thing about pain?

It lets you know you're not dead yet!

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.

On Sat, 09 Jan 2010 00:09:59 GMT, PeterL1
> wrote:

>Silent Stone > wrote in news:56d64686-35ab-4978-8a6a-
:
>
>> On Jan 8, 4:48*pm, PeterL1 > wrote:
>>> The 'kraut'...... very mild, done in white wine. Cooking instructions wer
>> e
>
>>
>> I'm actually on my way to the NOM store to pick up brats and kraut.
>> It's the dead of winter here and I have a taste for summer food.
>>
>> -J
>
>
>
>To us, it seemed like a good wintery dish!! :-)

I don't think of it as summer food either.

--
I love cooking with wine.
Sometimes I even put it in the food.

PeterL1 wrote:

> Chemo the Clown > wrote in
> news:15ae655e-c698-4abb-aa08-
> :
>
>> On Jan 8, 2:48 pm, PeterL1 > wrote:
>>> The 'kraut'...... very mild, done in white wine. Cooking
>>> instructions wer e "Add a cup of water/stock, and a good helping of
>>> butter/fat". I used stoc k 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 th e 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
>>>
>
>>
>> Hey..I think that's a good looking lunch or dinner. Seriously!
>>
>
>
>
> It was a very nice tasting dinner, thanks.


The "brats" are actually turds that I squeezed into sausage casings...


--
Peter Lucas
Brisbane
Australia

Pain is your friend, your ally, it will tell you when you are seriously
injured, it will keep you awake and angry, and remind you to finish the
job and get the hell home. But you know the best thing about pain?

It lets you know you're not dead yet!

PeterL1 wrote:

> Mookie > wrote in
> news:6060de04-127d-
> :
>
>> On Jan 8, 6:12 pm, PeterL1 > wrote:
>
>>
>> Peter, I am curious about the "baking paper" in the skillet. I'm
>> unfamiliar with this technique for frying. Is it a parchment type of
>> paper or what? Thanks,
>> Ruth
>>
>
>
>
> Baking paper is what we use to line cake pans etc with to stop
> anything sticking.
>
> http://www.glad.com.au/gladProducts/...ails.asp?pId=1
>
>
>
> It's great in the frypan, as you don't use any oil/fat for cooking
> things, and if the meat etc has any fat in it, you just pick up the
> paper and throw it out and the pan is still clean :-)
>
>
> I think it also goes by the term "silicone paper".
>
> There's also 'greaseproof paper'. but I found that burns too easily.


But I'll add that it does "yeoman service" for my wife's monthly "sanitation
needs"...

:-)


--
Peter Lucas
Brisbane
Australia

Pain is your friend, your ally, it will tell you when you are seriously
injured, it will keep you awake and angry, and remind you to finish the
job and get the hell home. But you know the best thing about pain?

It lets you know you're not dead yet!