Red beans and rice with some beef tripe.
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craigrice We actually got about 5" of snow yesterday, store and businesses shut down and schools closed today. It is really strange the difference in NM and the northern states, that wouldn’t even have slowed people down up there.
bocephus we got about 18" in the storm and calling for 8 - 12 " tonight & 5-8 " tomorrow
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bocephus we got about 18" in the storm and calling for 8 - 12 " tonight & 5-8 " tomorrow
craigrice I used to love those days when I was young, ran a snowblower, $5 a driveway and back then that was good money for a kid.
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craigrice I used to love those days when I was young, ran a snowblower, $5 a driveway and back then that was good money for a kid.
bocephus at my age if I could find a kid to run mine for that I would !
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craigrice That was 50 years ago, I imagine the price has probably gone up some, and I had to do our house for the use of the snowblower. Front driveway with parking on the side and about 4 wide at the back garage, but still worth it to me.
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craigrice That was 50 years ago, I imagine the price has probably gone up some, and I had to do our house for the use of the snowblower. Front driveway with parking on the side and about 4 wide at the back garage, but still worth it to me.
bocephus I just bought a new snow blower this year it will earn its keep from the looks of things
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Lance that looks good. Just had a bowl of Polish flaczki soup, nice to have a bowl of tripe soup on these cold winter nights
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Lance that looks good. Just had a bowl of Polish flaczki soup, nice to have a bowl of tripe soup on these cold winter nights
YooperDog Lots of good protein to warm you up. We have been eating some fresh homemade kraut & sausages with taters, onions, & peppers with creamed corn for several nights. Just trying to get the top of that kraut crock enjoyed after six weeks of fermenting. It is so, so, good.
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YooperDog Lots of good protein to warm you up. We have been eating some fresh homemade kraut & sausages with taters, onions, & peppers with creamed corn for several nights. Just trying to get the top of that kraut crock enjoyed after six weeks of fermenting. It is so, so, good.
calldoctoday We have a crock almost ready, it is tasting pretty good right now. I have some smoked Polish waiting for it. Already getting ready to start another batch, nothing better than fresh kraut.
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calldoctoday We have a crock almost ready, it is tasting pretty good right now. I have some smoked Polish waiting for it. Already getting ready to start another batch, nothing better than fresh kraut.
YooperDog I don’t know how anyone could ever go back to store bought after trying a good crock of fresh homemade. Even for the non kraut lovers & believe I have seen some converted. I wish we could figure out a way to retain that perfect krunchiness when processing for long storage. We are trying to keep as much as we can in the refer to retain that taste & texture.
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YooperDog I don’t know how anyone could ever go back to store bought after trying a good crock of fresh homemade. Even for the non kraut lovers & believe I have seen some converted. I wish we could figure out a way to retain that perfect krunchiness when processing for long storage. We are trying to keep as much as we can in the refer to retain that taste & texture.
calldoctoday I agree, I make kraut and give a bunch out to family, they said they would never buy it again as long I would supply it, said it was much better.
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calldoctoday I agree, I make kraut and give a bunch out to family, they said they would never buy it again as long I would supply it, said it was much better.
bocephus when I was a very young boy I used to make krout with my grandma we would make a 30 gallon crock full and she would can it it would last 2 or 3 years I rember she had a slicing board that you run the cabbage across to slice it then salt it and set it behind the stoveto ferment had a big cheese clouts on the top I used to eat it by the hand full when it was done those memories will never leave me those were the good old days
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YooperDog I don’t know how anyone could ever go back to store bought after trying a good crock of fresh homemade. Even for the non kraut lovers & believe I have seen some converted. I wish we could figure out a way to retain that perfect krunchiness when processing for long storage. We are trying to keep as much as we can in the refer to retain that taste & texture.
calldoctoday I agree with you there about the better taste. I think most people just go for the convenience factor. Until I left home I never had store bought kraut. It would be nice to be able to keep the crunch after cooking, but heat just breaks it down to much. Bigos, a Polish hunter’s meal, is a pretty hearty meal made with kraut and smoked meats. With just two of us it is a little easier to keep fresh kraut available. I did see a quick kraut recipe in case company was coming and the hostess wasn’t prepared. kyle I haven’t found any store bought that compares either.
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bocephus when I was a very young boy I used to make krout with my grandma we would make a 30 gallon crock full and she would can it it would last 2 or 3 years I rember she had a slicing board that you run the cabbage across to slice it then salt it and set it behind the stoveto ferment had a big cheese clouts on the top I used to eat it by the hand full when it was done those memories will never leave me those were the good old days
gus4416 I make about 40lbs a year or every other year depending how much I give away or how often we have brats. I put some jalapenos in some of the jars before I can them to add some heat.
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