What to do with leftover sauerkraut?

[Robin Garr]

Dried pasta can be very good - but fresh has always shown as being better. Not sure exactly what is lost by the drying.

Off topic, but I'm not sure I agree with this. Dried pasta and fresh pasta rarely work as substitutes for each other. Each has its place, but the dried has an al dente texture that fresh can't match.

Dried pasta can be very good - but fresh has always shown as being better. Not sure exactly what is lost by the drying.

Off topic, but I'm not sure I agree with this. Dried pasta and fresh pasta rarely work as substitutes for each other. Each has its place, but the dried has an al dente texture that fresh can't match.

Totally agree Robin. Must say though that we've pretty much done away with fresh pasta in our house altogether now that we have found Cipriani. It's the best and we are hooked. No, I don't own stock.

Dried pasta can be very good - but fresh has always shown as being better. Not sure exactly what is lost by the drying.

What is lost by drying, in some cases, is texture. What is gained by drying, in some cases, is also texture. There are dishes where fresh works better and dishes where dried works better.

Into the trash, where the first portion should have gone, too. (Note: Author can't stand cabbage-based foods.)

BLASPHEMER!!!!! I forbid you to eat any German foods ever again!

Where's the emoticon with the middle finger up?

Into the trash, where the first portion should have gone, too. (Note: Author can't stand cabbage-based foods.)

What he said.

Into the trash, where the first portion should have gone, too. (Note: Author can't stand cabbage-based foods.)

BLASPHEMER!!!!! I forbid you to eat any German foods ever again!

Uh, wow.....that really changed my mind.

The cake recipe was mainly just a joke, I think I've had it and it was OK but that isn't what I would do.

The best Sauerkraut I ever had was in München, Munich, at a restaurant on the main square that was probably pretty touristy. I think we had Weißwurst with it. It was a thin cut white tender sauerkraut rather strongly spiced with juniper berries and probably some other stuff as well. As close to "elegant" as you can get with Kraut. The last batch of Sauerkraut I bought was some "wine kraut" that came in a jar and was supposed to be special. It was better than the stuff that comes in a can but not wonderful. I added some juniper berries and let it age a bit in the fridge, it got better.

I suppose it's all in good fun but I don't exactly get the point of all the negative posts. Everyone has different tastes. I personally think you can ruin a decent rack of lamb with mint flavoring but I don't feel compelled to post a "puke" icon in response to someone suggesting that terrible idea. I understand that some people had their palates ruined as children and don't think it is "lamb" without some minty green jelly attached. A little bit of that back and forth is fun but it shouldn't take over the thread IMHO.

F

Frank, for what it's worth, I agree with you twice: the only sauerkraut I've ever had that I liked was served to me while touristing around the castles south of Munich, and that my negative post was meant to be fun.

The best Sauerkraut I ever had was in München, Munich, at a restaurant on the main square that was probably pretty touristy.

Speaking of Munich, has anyone tried the Swineshocken? (Not sure of spelling.) It's pork shank that seems to cook all day on a rotisserie. Many of the touristy type restaurants have the rotisseries set up in a streetside window to lure you in. I have friends in Munich and they said I must try one. Was I glad I did. So delicious!

NBD Jeff, I'm dorking around as well.

I think it's called Schweinshaxe. German food is, in some ways, plain and unimaginative but it sure can be savory.

That first trip to Munich, I had just learned that I had incredibly high cholesterol and I was trying hard to make "good" choices. We had lunch at one place where I swear everything on the menu was 90% Wurst. I finally settled on a "salad" which had 3 lettuce leaves an a big pile of pink Wurst slices. At better restaurants I would usually order smoked trout or whatever fish was available.

F

It's pork shank that seems to cook all day on a rotisserie...

I thought we were not going to use the "S" word around here anymore.

Frank, for what it's worth, I agree with you twice: the only sauerkraut I've ever had that I liked was served to me while touristing around the castles south of Munich, and that my negative post was meant to be fun.

Not being as sauerkraut averse as you, Jeff, I've enjoyed many renditions (do you seriously not like choucroute garni? for shame!) but one of my, if not the, top sauerkraut experience was Rippchen mit Kraut (cured pork loin with sauerkraut) in Sachsenhausen, across the river from Frankfurt am Main. Part of this may be that I have family roots in Frankfurt, but it did seem mighty tasty and provided a surprisingly good foil for the local Appelwoi (apple wine), a quaffable substitute for petillant Riesling Kabinett.

Mark Lipton
(How are you on kimchi?)

Frank, for what it's worth, I agree with you twice: the only sauerkraut I've ever had that I liked was served to me while touristing around the castles south of Munich, and that my negative post was meant to be fun.

Not being as sauerkraut averse as you, Jeff, I've enjoyed many renditions (do you seriously not like choucroute garni? for shame!)

I have not been to Alsace. Knowing me, I will like the Real Thing.

...but one of my, if not the, top sauerkraut experience was Rippchen mit Kraut (cured pork loin with sauerkraut) in Sachsenhausen, across the river from Frankfurt am Main. Part of this may be that I have family roots in Frankfurt, but it did seem mighty tasty and provided a surprisingly good foil for the local Appelwoi (apple wine), a quaffable substitute for petillant Riesling Kabinett.

It's in your blood, eh?

(How are you on kimchi?)

I can eat cabbage dishes that don't taste like cabbage. So, kimchi is good, some creamy slaws are good, and I actually like broccoli. There is something genetic going on... my nose can pick up a sulfury smell in cabbage and its off-putting.

For some reason there seems to have been a fad for Alsatian food in France about 100 years ago (maybe when France got Elsaß from the German Empire) and it has lasted as a phenomenon ever since. The difference between a Bistro and a Brasserie is that the latter serves Alsatian specialties (along with other dishes). And there is at least one national chain of Choucroute Garni restaurants that seems to cover the whole country. I think we went to one in le Mans, which is way down in the Loire Valley.

The food was delicious...

F

Mix it with potatoes and serve to the in-laws!