Post #407,393
1/5/16 12:20:01 PM
1/5/16 12:20:01 PM
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We have rain . . .
. . and its supposed to keep on raining for days. This allows me to return to one of my traditions. In the past, on the first heavy rain day of the year, I made my vegetarian sauerkraut soup (which I prefer to the traditional meat version). Trouble was, we haven't had such days for a few years. Sauerkraut Soup - Vegetarian. I have also adjusted my Sauerkraut page to cast further doubt on the story that the Chinese invented sauerkraut while building the Great Wall, and the Mongols brought it to Europe. Preserving cabbage and turnips with salt was well known to Roman writers by the first century CE. Also, the FDA would not accept that Chinese stuff as "sauerkraut". It would fall under the stricter regulations of "acidulated foods". Sauerkraut.
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Post #407,396
1/5/16 3:10:37 PM
1/5/16 3:10:37 PM
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the meat version looks so good my stomach said to try it tomorrow.
always look out for number one and don't step in number two
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Post #407,397
1/5/16 4:07:40 PM
1/5/16 4:07:40 PM
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Re: my stomach said to try it tomorrow.
Download the recipe in the morning. That's a 2004 recipe, and It'll be retested by then, adjusted (if needed), and the instructions refined.
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Post #407,399
1/5/16 5:19:56 PM
1/5/16 5:19:56 PM
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will do thanks
always look out for number one and don't step in number two
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Post #407,405
1/5/16 10:24:56 PM
1/5/16 10:24:56 PM
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OK, that 12 year old recipe has now been redeveloped . . .
. . with new (and much better) photos and all. It was very successful and is ready to go. Sauerkraut Soup
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Post #407,414
1/6/16 11:16:41 AM
1/6/16 11:16:41 AM
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what is the garnish in the picture?
always look out for number one and don't step in number two
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Post #407,415
1/6/16 12:25:26 PM
1/6/16 12:25:26 PM
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A mix of chopped fresh Dill and Parsley.
This is a standard garnish, especially in Russia, but also in Poland, Lithuania and Belarus.
Dill and Parsley are are also used separately, and are the dominant herbs in the region.
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Post #407,422
1/6/16 6:02:32 PM
1/6/16 6:02:32 PM
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made with 2substitutions
always look out for number one and don't step in number two
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Post #407,434
1/7/16 12:43:14 AM
1/7/16 12:43:14 AM
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Glad it worked out well for you.
The meats used are pretty flexible, so that sausage should have worked fine. Around here, it would be unthinkable for a meat department not to have Polish sausage.
Today I snagged a big loop of excellent Krakouskaya Kalbasa (a lot of sausage makers around here use the names in Russian) at $3.79 / pound. I may get one or two more before they raise the price back to $6.99 / pound. They also have the Russian Sardelka (like Knackwurst) at $2.99 / pound again, so I bought a couple pounds to use for breakfasts. That one is imported - from Illinois.
A real funny: remember back around 2001 when everything was going to be sold so cheaply on the Web that "brick and mortars" would all be out of business? Today I bought a 14 ounce package of Farmer's Cheese from Lithuania for $4.49. You can buy the exact same 14 oz package on Amazon for only $19.99 (but shipping is free!).
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Post #407,439
1/7/16 10:09:17 AM
1/7/16 10:09:17 AM
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weird little niche of america here.
I can get http://www.fioruccifoods.com/products/ a good cheese and olive selection but would have to drive into New Orleans (80 miles) to get real polish sausages. They do sell Erikson and BarS kielbasa but looking at the ingredient list made me leery.
always look out for number one and don't step in number two
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