In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > Bob Muncie > wrote:
> >
> >> Omelet wrote:
> >>> In article >,
> >>> "brooklyn1" > wrote:
> >>>
> >>>> This is too funny... what a crock.
> >>>>
> >>>> Speaking of crocks, for thousands of years folks have been preserving
> >>>> cabbage for months, even years, and with no refrigeration... pickle it!
> >>>>
> >>>> Mr. Kimchee Kraut
> >>> I love saurkraut and yes, it keeps for a very long time under
> >>> refrigeration. I generally buy the jarred stuff at the store and eat it
> >>> with sausage.
> >>
> >> LoL... I have a bag of it aging (three weeks so far) in the bottom of
> >> the fridge, awaiting the time they will join the potatoes and sausage
> >> and become a trio of happiness.
> >>
> >> Bob
> >
> > Don't forget the onion... ;-d
>
> I won't.. but somehow the "trio" thing felt right vs. the quad thing
> verbally ;-)

<giggles>

>
> I will spice it well also. The only thing I haven't decided on yet is
> what will be the base.
>
> Bob

Some sort of cooking oil I'd think?
I'd start with the onions in that to get them to carmelize a bit.
Then the sausage, then the spuds (always pre-cooked!), then the kraut to
just warm it.

Any number of oils. For that dish, I'd use coconut or grapeseed, not
olive.

Garlic would work ok too in small amounts and I'd start that right after
the onions.

Pepper would be last if I chose to add it.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe: