U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 10-24-2009, 06:39 PM
 
Location: In a van, down by the river.... LOL
21,338 posts, read 7,504,143 times
Reputation: 33307

Advertisements

Quote:
Originally Posted by kshe95girl View Post
thats soooooo close to the casserole I described in an earlier post! I can make that casserole, put it in the oven, then close my eyes....... through the smell alone, I am transported to my Grandmama Ag's kitchen. i loved her dearly, she passed when I was quite young.
She came to the US in 1925 from Prussia, she was completely fabulous, about as far away from what one thinks as a typical German hausfrau as possible. She was tall, slim, well educated, impossibly elegant and sophisticated.
But best of all, she loved me VERY much, I was her only grandchild, lucky me!
Kshe, I believe my mom's grandfather was Scot and Russian jew. I need to research and trace him back to be sure. He emigrated here, but I don't know when. His wife (my great-grandmother) emigrated from Nova Scotia to Mass. when she was 15... in the 1800's and was 100% Swedish. How her family ended up in Nova Scotia (and is still there) I have no idea! I'm glad we still have some of their recipes though!! Lucky you to be the only grandchild!!!
Reply With Quote Quick reply to this message

 
Old 10-28-2009, 05:39 AM
 
Location: Bradenton, Florida
27,236 posts, read 41,277,312 times
Reputation: 10955
Quote:
Originally Posted by CoastalMaine View Post
I have no German heritage in me, but one of my favorite comfort dishes my mom made while I was growing up was pork and sauerkraut with mashed potatoes.

She took a pork roast and boiled it in water about 20 minutes per pound til cooked. Then she added the sauerkraut. She too always swore by Silver Floss, but that before you could readily buy fresher packaged sauerkraut in the deli sections of our suburban grocery stores. The sauerkraut was steamed in this pork water for about 20 minutes while the potatoes were cooked and mashed.

An onion was grated into the potatoes, along with milk, salt and white pepper.

I still LOVE this meal and always think of my mom when I enjoy it.

Silver Floss sells it both in cans and in bags.
Reply With Quote Quick reply to this message
 
Old 10-28-2009, 04:48 PM
 
Location: Mid-Atlantic
24,735 posts, read 23,704,984 times
Reputation: 30449
Quote:
Originally Posted by Giesela View Post
I think what you have been looking for in German kraut recipe's is the sweet...carmalized onions, sugar
I grew up with lousy kraut, so made it a point to find out what was in the wonderful stuff that I had the pleasure of eating later in life. To me, the three most important things are the onions, a little bit of sweetness (I use brown sugar, apple or cider) and some kind of meat or broth or bacon fat.

You could fry a few slices of bacon until quite crisp, brown the onions in the fat, add kraut and other ingredients, tuck the bacon into kraut toward the end of cooking to soften just a bit. This is nice if you're serving it with wurst or something that doesn't make a nice broth.

If you're cooking small cuts of meat, you can assemble sauerkraut ingredients and bake or throw them in the crockpot together.

I always use onions.
Add something for sweetness.
Meat flavor is good.
If I'm not using cider, I add some white wine.
I like the caraway seeds, but to me they aren't essential.
If I am slow cooking the kraut with meat, sometimes I tuck in garlic cloves.
I always cook my potatoes on the side.

Good food is an expression of creativity and love...enjoy that kraut!
Reply With Quote Quick reply to this message
 
Old 10-30-2009, 08:31 AM
 
Location: The Midst of Insanity
3,225 posts, read 6,279,864 times
Reputation: 3215
Quote:
Originally Posted by TKramar View Post
Is sauerkraut ever made with brown mustard? Or am I thinking German potato salad?
That sounds like GPS.

For sauerkraut, my German father would use a touch of apple cider vinegar, chopped apple, onion, brown sugar, and caraway seeds.
Reply With Quote Quick reply to this message
 
Old 10-30-2009, 07:19 PM
 
Location: In a van, down by the river.... LOL
21,338 posts, read 7,504,143 times
Reputation: 33307
Quote:
Originally Posted by TKramar View Post
Silver Floss sells it both in cans and in bags.
Yes T, I've seen that a couple times. I've also had I've seen Claussen's too which is equally good. NOT all sauerkraut is equal, that's for sure!!!
Reply With Quote Quick reply to this message
 
Old 10-30-2009, 08:02 PM
 
Location: Silver Springs, FL
23,440 posts, read 31,635,036 times
Reputation: 15560
Quote:
Originally Posted by CoastalMaine View Post
Yes T, I've seen that a couple times. I've also had I've seen Claussen's too which is equally good. NOT all sauerkraut is equal, that's for sure!!!
You called that one!
Reply With Quote Quick reply to this message
 
Old 11-09-2010, 06:51 PM
 
44 posts, read 380,510 times
Reputation: 50
Default Right! Every region does it different!

Quote:
Originally Posted by Jasmin71 View Post
1: not all Sauerkraut has caraway in it....
2: nor did we ever put ANY mustard in any potato Salad .....
3: We put in Apple piece's a little apple juice ( no wine) to replace the juice part, Pepper, Onion, notch of sugar, thats how we made it . I am from germany born and raised there

There is always a difference HOW to make something it just like with german potato salad... every Region does it a little different.
The sweet caraway seed is Bavarian! I wish I could find the mild sauage from that area to!
Reply With Quote Quick reply to this message
 
Old 11-10-2010, 04:57 AM
 
Location: Oxford, England
13,036 posts, read 21,972,544 times
Reputation: 19887
You could try "Choucroute garnie" , the Alsatian take on German Sauerkraut which is absolutely gorgeous and one of my favourite winter dishes. Very hearty and very tasty. Juniper berries are a must ( despite this particular recipe saying "optional").

Choucroute Garnie Recipe at Epicurious.com
Reply With Quote Quick reply to this message
 
Old 11-11-2010, 08:59 AM
 
Location: Michigan
859 posts, read 1,897,647 times
Reputation: 458
Tam 4 try German deli. com LOTS of bavarian stuff there

Yes different section make different things, I am from the Black Forest Area... even our talking is quiet different !!
Reply With Quote Quick reply to this message
 
Old 11-12-2010, 06:25 AM
 
Location: Philaburbia
32,309 posts, read 59,595,182 times
Reputation: 53811
Quote:
Originally Posted by CoastalMaine View Post
Yes T, I've seen that a couple times. I've also had I've seen Claussen's too which is equally good. NOT all sauerkraut is equal, that's for sure!!!
I use only fresh sauerkraut, sold in bags in the meat cooler. Canned sauerkraut grosses me out.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2019, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top