"Old fashioned" Foods You Admit you Like
Replies: 207 - Last Post: Oct 10, 2012 3:57 PM Last Post By: Fieldgate
Oct 5, 2012 8:50 AM
150Cool! By special I was thinking along the lines of the different flavors one finds in Germany. I think a combo of NA's and Vinny's would fit the bill.
I'll probably still make my own (cause I love doing stuff like that) but I think that I'll add some sauteed onion, caraway seed, apple and brown sugar to some of it.
Oct 5, 2012 8:56 AM
151Yes, you can freeze sauerkraut.
In Alsace, there is a "choucroute nouvelle" season to go with the new wines. It is spectacular.
Oct 5, 2012 8:57 AM
152I, too, almost always braise sauerkraut with apples & onions. I like to use a tart apple. White wine. You can do similar braises with red cabbage.
If you make your own sauerkraut, it will keep for a long time in the fridge. However, bought sauerkraut, unless you know that some deli ferments their own, is likely to have been pasteurized or sterilized. That means that the live culture isn't there and after a while in the fridge, it may pick up some other undesirable microbe. On the other hand, the acidity discourages that.
Oct 5, 2012 9:02 AM
Oct 5, 2012 11:32 AM
154Tongue is making comeback in the US, apparently.
It can be fatty, but I like it.
Oct 5, 2012 12:45 PM
Oct 5, 2012 2:10 PM
156I got a email today from the local upscale grocer, announcing that they will be selling raw sauerkraut in October. Most sauerkraut, even bulk stuff from a deli, has been pasteurized. I'll have to get some to go with the pork shoulder that another store has on sale.
I also like tongue (no, that is not a straight line) but it is a pain in the tuchis to prepare.
I got a kick out of the Forward featuring that traditional Jewish dish, Tacos de Lengua.
Oct 5, 2012 2:12 PM
Oct 5, 2012 4:24 PM
Oct 6, 2012 7:47 AM
159Tongues rock! Braised and slow cooked with beer/apple cider,dill,onions,sliced ginger,clove,black pepper corn/salt until soft and tender served with saurkraut,horseraddish/mustard sauce and dill pickles.
Washed down with gallons of foamy cold beer.
Second only to braised pig's trotters cooked the same way.Yum....
Oct 6, 2012 9:16 AM
160I was thinking of pigs' feet as well, and also tripe. These items are not really "old fashioned" but let's say they are "marginal" in the cuisine of most countries.
Nevertheless, chitterlings are one of the finest ethnic dishes in the United States, but I am pretty sure that they have fallen out of favor in most circles, even in the black population, which now seems to prefer Chinese food or fried chicken. Chitlins is for poor folk?
Oct 6, 2012 4:45 PM
161Ten Jewish Foods to Bring Back, including schmalta, gribenes, and tongue.
And schav. I make schav at least once a summer.
Oct 6, 2012 4:49 PM
162And p'tcha sounds like the Russian Tea Room's version of kholodyets, mentioned by NA at #143.
Oct 6, 2012 4:56 PM
163We don't have engough musical interludes here on Get Stuffed. (I have decided.)
Aaron Lebedeff sings Roumania Roumania, with a few mentions of mamaliga. Dave Tarras, who was more than once introduced as "the Jewish Benny Goodman", on clarinet.
Oct 6, 2012 5:14 PM
IThat's exactly what it is. Kholodyets means jellied meat or fish, so a meat version can be made with pork, as my grandmother made it for her Gentile household, or veal, as the Russian Tea Room prepared it so it could be eaten by Jews or Gentiles.
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