Posted on 09/30/2019 4:08:25 PM PDT by Jamestown1630
This sounds great and Keto friendly.
I did this dinner on the weekend and it was really a great fall menu. The polenta and sausages for a crowd was terrific.
https://www.nytimes.com/2019/09/27/dining/dinner-party-david-tanis.html
Yes and a big serving of kraut is always good for you. I call it nature’s brillo pad.
I like polenta - it’s like grits with more flavor.
I remember getting cream of wheat for breakfast sometimes. Did not like it - I think it was the texture. I don’t like peanut butter either, too pastey. Could be why the grits did not impress me.
Well, different strokes (I didn’t like cream of wheat either :-)
Have you tried polenta?
No, I guess I really have a mush-aversion. I do like roasted garlic mashed potatoes and a yam every now and then.
Try that roasted garlic smeared on buttered, toasted Italian or French bread :-)
Reminds me of:
Yet, the Chef who has had the felicity to succeed in turning out an original and skilful preparation approved by his public and producing a vogue, cannot, even for a time, claim the monopoly of his secret discovery, or derive any profit therefrom. The painter, sculptor, writer and musician are protected by law. So are inventors. But the chef has absolutely no redress for plagiarism on his work; on the contrary, the more the latter is liked and appreciated, the more will people clamour for his recipes. Many hours of hard work perhaps underlie his latest creation, if it have reached the desired degree of perfection.- A. Escoffier, "A Guide to Modern Cookery"
Yum.
I’m going to make that pork and Sour kraut for my wife tomorrow.
I think I will add some bacon.
(I always add bacon)
Thanks for the easy one.
Ah, the colors and smell of Fall! One of the MANY things I miss since moving from North Carolina back to Florida.
I’m not sure that still applies, at least in the US.
If a recipe is published in a book, it seems to me that it is copyrighted. Outside of quoting it under’fair use’ in a review or otherwise, with attribution, I think you are liable if you quote it verbatim and claim it as your own.
(Admittedly, though, cooking is one of those areas where everything gets fuzzy...change one measurement of an ingredient, and you’ve got a new recipe :-)
Decided that I’m making lentil soup this weekend. Sure it’s still over 90 degrees here in Florida, but I’ve waited long enough for Fall!
Now, the best recipe for the topping of knockwurst, bratwurst or wieners is:
1 lb. bacon, cook until crisp, remove from pan to a paper towel lined plate. Crumble when cool and set aside. Leave bacon grease in the skillet
2 large Spanish or white onions sliced thin, cook in skillet with the bacon grease on low until golden. Season onions with a little salt and pepper and saute until wilted. Add a tablespoon of white sugar and cook on low until golden. When onions are done, turn up heat to medium and stir in 1-2 lbs. of rinsed and well-drained sauerkraut. Cook covered another 10-15 minutes. Before serving, stir in crumbled cooked bacon. Makes plenty to top enough “dogs” for a crowd.
P.S. This is about the ONLY way I will eat sauerkraut.
Yum!
Heck... bacon grease in grits are great!
That sounds like it would be great on a hot dog or kielbasa. Hungarians I knew once loved cabbage and noodles. Just shredded sautéed cabbage, real bacon buts, buttered noodles added at the end. And just a little sour cream mixed in.
Never throw away bacon grease!
Now the way I make kraut is put it in the crockpot, brown kl
kielbasa and add that with fat, add brown sugar and caraway seed, and here is the secret....
cut up some peeled granny smith apples and put that in there.
That apple takes all the funk off.
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