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[#] Mon Nov 09 2009 15:04:28 EST from fleeb @ Uncensored

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Wait... I wrote 'Aahz', but I surely meant someone else here. Someone we haven't seen in a while.

[#] Mon Nov 09 2009 21:45:38 EST from IGnatius T Foobar @ Uncensored

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Where the hell is Ygorl, anyway? He needs to pop in here and tell us that saurkraut is so five minutes ago.

[#] Mon Nov 09 2009 21:47:41 EST from Harbard @ Uncensored

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[#] Tue Nov 10 2009 06:45:24 EST from girthta @ Uncensored

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cabbage=bitter? Hrmm.. interesting. I have not had bitter cabbage. If it were bitter I wouldn't like it.



[#] Tue Nov 10 2009 13:26:46 EST from skpacman @ Uncensored

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cabbage=bitter?



every cabbage i've ever eaten has been bitter... at least to my taste.. it's different for everyone..



[#] Wed Nov 11 2009 09:34:03 EST from IGnatius T Foobar @ Uncensored

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Homemade saurkraut. Messing with microbes == dangerous? I'd love to try it but I'd hate to find out the hard way that I messed it up.

I don't eat nearly as much saurkraut as I would like to ... I'm the only one in our home who likes it, so there's a lot of waste if I open up a whole package.

[#] Wed Nov 11 2009 17:06:29 EST from wizard of aahz @ Uncensored

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I'm sure Aahz thanks you, triLcat.

Actually Ygrol is the slaad. I'm more of a PerveCt. <GRIN>

[#] Thu Nov 12 2009 11:28:56 EST from athos-mn @ Uncensored

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Rigth next to Memory Ln.

[#] Thu Nov 12 2009 12:34:31 EST from rudolf @ Uncensored

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It isn't that hard to make kraut. Just put shredded cabbage in a mason/canning jar, add some salt. Seal it with lid and canning seal, put the jar on a shelf and not in the fridge. Well, you can put it in the fridge, but the process will be slower.



[#] Thu Nov 12 2009 12:36:35 EST from skpacman @ Uncensored

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isnt there supposed to be vinegar added to the mix as well??

[#] Thu Nov 12 2009 12:47:57 EST from rudolf @ Uncensored

Subject: re:vinegar

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No, we don't use vinegar when we make kraut. Just add it later, when it's done.



[#] Thu Nov 12 2009 22:43:48 EST from IGnatius T Foobar @ Uncensored

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Right. So ... what's the danger level of accidentally spawning the "wrong" kind of bacteria, and giving yourself food poisoning? Any way to know short of taking a few bites and playing Russian Roulette?

[#] Fri Nov 13 2009 07:03:51 EST from girthta @ Uncensored

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Oh IG, don't be such a pussy. Life's an adventure and all that...



[#] Fri Nov 13 2009 15:55:30 EST from rudolf @ Uncensored

Subject: sauerkraut

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As long as you use a fresh canning jar seal, it's ok. My granddad used a 20 gallon jar with newspapers wadded up on top and a rock on top, and everything was good.



[#] Fri Nov 13 2009 16:59:11 EST from mightbme @ Haven BBS

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And you're going to cook the kraut before you eat it.

[#] Tue Nov 17 2009 22:24:11 EST from IGnatius T Foobar @ Uncensored

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Ok, so can someone at least point out whether there are any reasonable ways to tell a batch of good kraut apart from a batch that has gone wrong?

[#] Wed Nov 18 2009 10:37:49 EST from skpacman @ Uncensored

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Ok, so I talked to my grandmother about the whole sauerkraut thing (since she makes a big batch of it every couple weeks), and to answer your question IG:

"You can tell if your kraut didn't turn out right if it smells or tastes overly acidic, if the smell burns your nostrils slightly, or gives off a powerful odor.

Kraut takes a long time to "go bad" since it's technically already spoiled food, but if it's edible it's spoiled in a good way. You can tell when the "bad microbes" have taken over by odor first. If it smells badly acidic or burns your nostrils when you sniff at it, then you either did it wrong or it's gone bad. The "good microbes" don't give off a powerful acidic odor, and cooking the kraut before using it gets rid of most of the bad microbes anyways."

That's the answer my grandmother gave me.

good answer? sound about right?



[#] Thu Nov 19 2009 00:49:49 EST from PsiFire @ Uncensored

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Resturanteurs always seem to be looking for new and innovative ideas for eateries. I say open a place called "Traffic". Stick some tables out in the middle of Broadway and 42nd Street in times square. Right on the double yellow line. Waiters can toss food (and swear words) at you as they pass by in a taxi.



[#] Thu Nov 19 2009 00:51:22 EST from PsiFire @ Uncensored

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Actually, here's another idea. A taxi that serves lunch. New Yorkers always seem to be on the move. Grab a "lunchcab" that takes you where you need to go. Imagine one with a mini sushi bar in the back. Just hold on to your saki, those potholes are a BITCH. :):)



[#] Thu Nov 19 2009 00:51:27 EST from PsiFire @ Uncensored

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