ISO: ISO CathyZ .... I have a question about the cut of pork for the sauerkraut recipe. I just picked

[randi]

it's my fav on lamb too. sometimes I'll add some grated lemon peel to the mix.

with all the different ways I've had lamb, this one is hard to top.

arista is a greek word, who woulda thunk "-)

 

[randi]

and you did.... here I am, offering you a glass of wine before showing you

how Italian is really done.......... ROTFLMAO

http://www.lashier.com/home.cfm?dir_cat=74003

 

[Marg CDN]

Oh ya. Mine does have lemon. Forgot.

 

[charlie]

Cent Anno, Randi

 

[richard-in-cincy]

This is the standard treatment for any central European sauerkraut recipe

The soaking, rinsing, draining, rinsing are very important so that the recipe flavors the kraut, not visa versa.

I'm always appalled when I go into supposedly ***authentic*** German restaurants in the US and am served heated up Kraut out of a can. I always ask, as that's what I've come to suspect. The unknowing wait person will swear up and down that THEIR'S is authentic and that I should try it. I always warn them if it's heated up out of a can I will send it back.

And they always act surprised and miffed when I do.

There are so many wonderful ways to prepare kraut (Champagne Kraut with Pineapple anyone?) that I just don't get the heated up out of a can routine.

Someone from out of town was recently asking where to go for good authentic German in Cincinnati (a supposedly German town).

Answer: My house.

 

[randi]

oh yes, the recipe please and what you usually serve it with. sounds like an

awesome combo!

 

[Marg CDN]

I've heard about that eatery. I just can't find out about its opening hours.

 

[randi]

I think it's one of those underground resturants that Traca was talking about.... "-))