Nezzy, that Turkey rotisserie is something I like. It's about the only other way except brining that's works anymore. Glad it turned out so well.
Yes, it is a very good inox oven pan for professional use. But i always have ready aluminum foil to cover the food, to not dry the meatballs as usually are baked faster than potatoes. 🙂
...38 days later
Fermented green pepper sauce. It's tasting good already as the weather has been a little warmer than expected so I have it strained and bottled in the fridge already. It's hotter than expected and has a really nice, but hard to describe flavour. Fermented, but with a strong hint of something else. Maybe it's just the pepper, not sure. Either way, it's a success. I forget the name of the pepper but it's like a giant cayenne at 5-6 inches (12-15cm)
The sauerkraut is also very good. It was a little salty because each time I topped up the brine, it was with more brine. Duh! I poured out some, added water, left it a day and now it's fine. A little crunchy, which is how I like it, and that nice fermented tang.
Fermented green pepper sauce. It's tasting good already as the weather has been a little warmer than expected so I have it strained and bottled in the fridge already. It's hotter than expected and has a really nice, but hard to describe flavour. Fermented, but with a strong hint of something else. Maybe it's just the pepper, not sure. Either way, it's a success. I forget the name of the pepper but it's like a giant cayenne at 5-6 inches (12-15cm)
The sauerkraut is also very good. It was a little salty because each time I topped up the brine, it was with more brine. Duh! I poured out some, added water, left it a day and now it's fine. A little crunchy, which is how I like it, and that nice fermented tang.
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Fermentation makes most things better. Sauerkraut is one of my favorites. At a local flea market there is a "pickle lady" she is my age and I remember being a child and going with my father to buy pickles from her mother.
But good one is just plain amazing. 😉
It is not trendy these days though. The owner of a wine shop in Beaune told me that "only Belgians and older gentlemen asked for it these days".
We have a pickle guy in Chatham NJ, and one at the Shaker Square saturday market. Pretty darn'd good both.
We had 2 Korean guys, ex mil, working for our firm about 15 years ago -- now there's a group of folks who know how to pickle a cabbage.
Two years ago we took the journey from Chablis to Villefranche -- there is quite a bit to recommend about this little stretch on the N6!
The ones I had were more modest in name (and price tag most probably). But some really hit the spot for me (while I've never really liked any Cognac I've been offered). Tastes and colors 😉
I'll bet.
The Korean language is somewhat of a crossover between Chinese and Japanese, I can imagine that the Korean view on food is also halfway to Tokio.
Not only delicious but I believe the fermentation of cabbage to kimchi develops some healthful products.
Love sauerkraut.
There is nothing better to accompany pork than some sauerkraut cooked with a bit of butter, cloves and bay leaf (or juniper berries) and a good slug of white wine, ideally Gewürztraminer.
Nope, it's just bog standard german sauerkraut prepared the traditional way.
In fact I've never eaten sauerkraut done any other way although you could use lard instead of the butter and I missed out the thinly sliced onion.
In fact I've never eaten sauerkraut done any other way although you could use lard instead of the butter and I missed out the thinly sliced onion.
My grandmother threw in some caraway seeds with the juniper berries and a bottle of pilsner (never had wine in the house). The fat was usually a ham hock or a chunk of saltpork. I personally like to slice an apple into it too.
I admit I don't think worrying about the difference from a good choucroute garnie from Alsace is worth the bother.
There is no difference between choucroute and sauerkraut except in the restaurant bill.
Choucroute is just alsatian for sauerkraut. Alsatian itself is a german dialect closely related to swiss german.
Choucroute is just alsatian for sauerkraut. Alsatian itself is a german dialect closely related to swiss german.