View allAll Photos Tagged saurkraut
Beer-braised bratwurst, Polish and chicken apple sausages. The chicken apple just doesn't work with beer and saurkraut IMHO (much too sweet and wussy and not greasy), but everything else was very tasty. Great onion rings!
Dinner. Day 2, phase 1.
Grilled boneless skinless chicken breast. Marinated in olive oil, fresh garlic, red pepper flakes, pepper, whole grain mustard.
Steamed string beans, steamed in japanese soy sauce (no sugar)
Saurkraut
Gardinere (sp? pickled cauliflower and red pepper strips)
a rediscovered gem from our trip to confusion hill on the VP tour. we fucking cleaned those dudes out on their condiments for those fries.
saurkraut + jalepenos + mustard + ketchup on fries = the ultimate stoner snack.
One of only two meals we bought. One was a "cheap" $20pp pizza lunch, the other was this ?$30pp buffet dinner at a roadside diner somewhere north of Lillihammer, on or last night. Food included reindeer rissoles (yum), some sausage and saurkraut stew (yum) and some indian curry, some foul "Tex mex", and some sloppy pasta.
Oh come on ... the food can't be that bad.
...can it?
(Please, no more creamed pickled herring and saurkraut!)
Kenny and Zukes:
Kenny and Zukes is a New York style deli, downtown on Stark by 11th. Their specialty is pastrami which is hand smoked and broiled and loved. It is available on just about everything on the menu. I had mine on a hot dog. The pastrami is amazing and totally worth the big price tag. It is thick cut with beautiful ribbons of flavor (pronounced: fat) running through it. Having said that, I don't think it went very well with the hot dog. The hot dog flavor totally overpowered the pastrami. However, once I removed the pastrami, the rest of the reuben ingrediants went wonderfully with the robust kosher dog. Then I had the pastrami as a desert, which left a great flavor in my mouth. The dog was one of the cheaper options for getting pastrami ($7.50 I think). If you want a straight up sandwich it will set you back about $11 - $12. But it is totally enough for two meals and therefore completely worth the price.
Recommended and encouraged
Some nice sausages from the farmer's market fried up with saurkraut and mustard, and some eurobier to go with
French word for saurkraut. Also this is the full dish named choucroute, also featuring assorted meats
Well prepared and ready for the rush of hungry shoppers... delicious red paprika sausages, very nice in a baguette with German mustard. The paler sausages are more like Bratwurst. A must try on a cold day visiting the Old Town Square Christmas Market in Prague.
There are also sausage carts on Wenceslas Square that do a steady business of feeding those on the go throughout the day.
Sides include bread and saurkraut. Hot, filling, and easy to take with you, sausages are a favourite Prague street food.
Mom made saurkraut in this. Maybe her mom did too. I don't know. We didn't have a refrigerator in the 1930s and half of the 1940s. So, vegetables were scarce in the cold Colorado winter. This was one vegetable we could keep all winter. I loved the stuff. Still do. My kids think I'm nuts!
Sturgeon
Cabbage, sauerkraut, rutabega. (Decoded: Roasted sturgeon with pumpernickel crust on a bed of sauerkrat. Sauced with a rutabaga cream sauce and garnished with caraway seeds.)
Notes: It was love at first description. This course has both Scandinavian and Jewish themes going on. Regardless of the cultural reference, this course succeeded more in its composition, than in it its individual elements. Despite being wonderfully cooked, I found the sturgeon to be the least interesting element of this dish. The action was all in the interaction between the tart saurkraut, creamy and slightly nutty rutabaga sauce and the anise-y punch of caraway seads. The pumpernickel crust (which my friend and I thought were brownies, when we saw a whole tray of it being cut) was was great for texture - it was extremely crumbly and crunchy - almost as if it had been deep-fried.
This fish was served *PIPING* hot, which I was very happy about.
Read about this meal at the ulterior epicure.
Home-made Pierogi with Saurkraut and Mushroom, and Cheese stuffing. Beetroot, lentil and feta salad, and tonnes of sour cream.
From Helen's Polish Family Recipes on Scribd.
Monday, Let's eat something good, so went out for dinner with my father to the newly opened restaurant in Malmö, Czechpoint.
I decided to have some Eisbein with sauerkraut, 2 kinds of mustard (think it was french and swedish, wtf?), horseradish and sourdough bread.
Was way to much and just the way I like it, the skin was perfect.
Sauted duckbreast on some sauerkraut with a slice of foi gras.
@ La Vilette, Westblaak 160, Rotterdam.
Lees meer over ons etentje bij La Vilette op mijn blog Robin Uit
A peasant dish fit for a king--saurkraut, a cheap cut of beef and cabbage combine to make a tasty budget-stretching soup.
this day was wade's longest bike ride to date, a bit over fifty miles. you can sure work up and appetite with that kind of riding. wade had a bunch of snacks and then fell asleep early before the actual dinnertime. everyone else ate a buttload of hot dogs and saurkraut and chips. so good.
Nikon FE
Nikkor 50mm f1.8
Ilford fp4+
Caffenol c-m 14 min. @20 deg. C.
This was a true lovely dish. No joke here. Pig head stuffed with kidney, brains, liver, herbes.
A chef friend of mine prepared this century old italian recipe and we enjoyed it with about fifteen others. The head came with a saurkraut salade and cold creamy sauce. Each a slice. The ears were a pleasent surprise.
Schaller & Weber Frikadellen, Oaxaca cheese, saurkraut + sauteed greens, Sir Kensington's condiments. Low carb fun times.
Looking N on 3rd St at Poplar. Building has been demolished. Luxury condominiums are going up in its place. Welcome to Northern Liberties.
The pile of rubble behind the Jersey barriers is now Liberty Lands park.
18 August 1995. Leica M3, 50mm Summilux, Fujichrome.
Succotash sounds unappetizing to me. It sounds bland and sausage-y and cabbage-y. I hate saurkraut (hate!) and succatash sounds like it might be i's uncle or cousin. Maybe its identical cousin.
But no -- I am happy to say that succotash is delicious despite its inclusion of the dreaded lima bean. This recipe (Smitten Kitchen) is delicious (tho, I think could use some heat and some chicken) and easy (tho the prep does take some time).
This is the second time I've made it. The first time we added the crutons too soon and they lost their crunch. This time the crutons won't go in until its served.
(three doshas in vedic medicine means that anyone can eat it)
we got the kraut from marvin, at the first share tompkins swap meet:
What I always get. The apricot and beer glazed pork shoulder so tender you can eat it with a spoon. Sweet, glistening, buttery. Perfect accompaniment is the tart and salty kraut sliced in flat squares rather than shredded - more toothsome that way. Also served with assertive grainy mustard.
Sturgeon
Cabbage, sauerkraut, rutabega. (Decoded: Roasted sturgeon with pumpernickel crust on a bed of sauerkrat. Sauced with a rutabaga cream sauce and garnished with caraway seeds.)
Notes: It was love at first description. This course has both Scandinavian and Jewish themes going on. Regardless of the cultural reference, this course succeeded more in its composition, than in it its individual elements. Despite being wonderfully cooked, I found the sturgeon to be the least interesting element of this dish. The action was all in the interaction between the tart saurkraut, creamy and slightly nutty rutabaga sauce and the anise-y punch of caraway seads. The pumpernickel crust (which my friend and I thought were brownies, when we saw a whole tray of it being cut) was was great for texture - it was extremely crumbly and crunchy - almost as if it had been deep-fried.
This fish was served *PIPING* hot, which I was very happy about.
Read about this meal at the ulterior epicure.
Photo taken in Otterberg, Deutschland. For a travel entry on LandLore. A quick story of ancient cities, saurkraut and beer!