RECIPE: REC: Choucroute Garni, (Alsatian-style Sauerkraut). I mentioned last month that I had finally

[cyalexa]

As a lover of pork fat

I much prefer shoulders over loins. Three and a half hours doesn't seem like a long time to roast a shoulder.

 

[curious1]

Has anyone tried the Bubbie's kraut? I've heard good things about, wondered if it's worth finding.

I usually buy Boarshead in the plastic sack.

http://www.bubbies.com/prod_sauerkraut.shtml

 

[curious1]

Cathy, I'd have never added cilantro if I hadn't trusted you. I'm glad I did, it was delicous.

 

[steve2-in-la]

I love Canters. Put on some of my favorite pounds there.

 

[janet-in-nc]

I didn't think it was as good as the plastic bag. They sell it at our Fresh Market .

 

[joe]

Do the lunch combos still include ice cream? Maybe we'll have to make a pilgrimage and see.

 

[CathyZ]

So glad you had the same result. I know it sounds goofy to put cilantro in it.

 

[CathyZ]

I try to find a bone-in roast- or I use a shoulder or butt cut

 

[curious1]

I've used a bone-in rib end loin roast and it was very good.