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Thread: Ready for sauerkraut and pork day?

  1. #21
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    If gas were a cure we would be walking AND flying by now.

  2. #22
    Member Cali2's Avatar
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    Quote Originally Posted by alhavel View Post
    If gas were a cure we would be walking AND flying by now.


    Quote Originally Posted by alhavel View Post
    Yeah? And how about sautéed red cabbage, with raisins and apple?
    I've never heard of it, but it sounds good. What about hot lettuce?
    Last edited by Cali2; 01-01-2012 at 10:01 PM. Reason: I suck at quoting...
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  3. #23
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    Never had hot lettuce, but, I'll try anything once,

  4. #24
    Senior Member skippy13's Avatar
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    My great grandmother made gallons of sauerkraut every year. I swear that the two of us went through a quart jar every single day when I went to stay with her for a summer. Her former daughter-in-law married a man who had a cabbage farm in mead, washington. I still remember the sauerkraut as the best I have ever tasted either before or since. It was served at every meal and sometimes at breakfast too.

    Once a year I make country pork ribs cooked in sauerkraut. The crock pot makes it so easy.
    Anything worth doing, is worth doing to excess

  5. #25
    Sometimes I buy a cheap pork blade or cut and slow cook it in the crock pot with some kraut and a pinch of caraway seed. Some people add a bit of tomato juice.

  6. #26
    Member Cali2's Avatar
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    Quote Originally Posted by alhavel View Post
    Never had hot lettuce, but, I'll try anything once,
    It's awesome! I'm not really into the sweet and sour deal, but I make an exception for this one. It's a sweet and sour bacon dressing that is warm, then you pour it over lettuce (or dandelion) and a sliced hard boiled egg.
    Doin' that crip thing since 2004.

  7. #27
    Senior Member skippy13's Avatar
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    Quote Originally Posted by Cali2 View Post
    It's awesome! I'm not really into the sweet and sour deal, but I make an exception for this one. It's a sweet and sour bacon dressing that is warm, then you pour it over lettuce (or dandelion) and a sliced hard boiled egg.
    It is also good over spinach greens.
    Anything worth doing, is worth doing to excess

  8. #28
    55 I made the kraut and pork this year. The cost of meat being what it is.....I cheated with sausage links. I usually cook with a can of beer too. My mother prefered hers with a touch of brown sugar, but I like the beer better.

    Years ago when we all got together to ring in the new year, we ate at midnight for good luck.

    I've noticed here in Tennessee, they eat black eyed peas, cabbage and pork for the new year. Are there any other variations accross the country?

  9. #29
    Quote Originally Posted by Cali2 View Post
    It's awesome! I'm not really into the sweet and sour deal, but I make an exception for this one. It's a sweet and sour bacon dressing that is warm, then you pour it over lettuce (or dandelion) and a sliced hard boiled egg.
    Wilted salads are great. I have had grilled Romaine lettuce that was very good. I love the spring dandelions too. We also enjoyed wild mustard greens, cowslip greens, and wild leeks. One of my favorites was self-caught native brook trout sauteed in butter with leeks.
    You will find a guide to preserving shoulder function @
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  10. #30
    Quote Originally Posted by skippy13 View Post
    My great grandmother made gallons of sauerkraut every year. I swear that the two of us went through a quart jar every single day when I went to stay with her for a summer. Her former daughter-in-law married a man who had a cabbage farm in mead, washington. I still remember the sauerkraut as the best I have ever tasted either before or since. It was served at every meal and sometimes at breakfast too.

    Once a year I make country pork ribs cooked in sauerkraut. The crock pot makes it so easy.
    Smoked pork chops are the next best things to ribs. Also use brats. I cook my kraut in a pressure cooker. 15 minutes and it is done. I put in some caraway seeds and sprinkle a little brown sugar on it before cooking. That is the way my mother cooked it.
    You will find a guide to preserving shoulder function @
    http://www.rstce.pitt.edu/RSTCE_Reso...imb_Injury.pdf

    See my personal webpage @
    http://cccforum55.freehostia.com/

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