NulloModo

Do you mean recipes *with* Sauerkraut or do you mean the process of producing Sauerkraut (a malolactic fermentation requiring ~8 weeks)? I found some descriptions in German when googling. ← It is basic sauerkraut (not sure if it is home-made or not, I would lean towards not), but it is served warm or hot, and has pieces of bacon in it, and a very nice vinegary tang, moreso than regular sauerkraut.

If you are buying by the bottle I could see how this is annoying, but if you are paying by the glass, how is getting more wine for your money a bad thing?

I think the theory is that plastic boards can contain the meat juice and if not washed after meat uses it can transfer the juice to other things. That being said I use a cheapo plastic board for all things, and only really wash the thing once every month if that, I have yet to get sick from it.

Hi, I have to admit, my favorite part of Oktoberfest is the German style Sauerkraut and Potato salad that are served up with the various sausages in the food tent. They are both served warm and seem to contain bacon, and some sort of mustard for the potato salad. Does anyone have some really solid (authentic isn't necessary, I doubt what I find in New Caste, DE is authentic) recipes for these dishes? I have played around but haven't been able to completely replicate them. The Sauerkraut is the big one. If I could nail that, I would likely eat it three meals a day for an entire week...

Aren't fries and mayo just perfect? Of course, to really send it over the edge serve them up with malt vinegar and lots of old bay seasoning... My favorite Hot Dog place ever, Deer Head, does this.

With Woks - Do you pretty much have to have gas for them to work right? With the curved bottom I can't figure out how I would get one to get enough contact on an electric element...

The super cheap prime rib and lobster is a Vegas thing. Vegas in an incredible town to vacation in because everything is super cheap compared to what it would be for similar quality elsewhere, hotels, food, airfare, etc. The casinos make so much from the gambling that they can afford to subsidize the other stuff to draw people in. Keep in mind that prime rib doesn't actually denote prime grade beef, especially at many of these 5.99 places, and that the quality of prime rib from restaurant to restaurant can vary dramatically. Hopefully you took some time to enjoy dinner at the buffet at the Bellagio or Paris, two buffets that will forever change what you think about buffets.

I'm not blaming tha actvists for no testing. It just seems that a major overhaul of our beef testing procedures is uncalled for at this point. How many cars have to have a critical flaw before a major investigation is prompted of Ford, how many people have to have complications before the FDA intiates a major investigation into a drug on the market, and how many sweaters need to easily catch on fire before the Gap comes under scrutiny? The beef industry is first and foremost just that: an industry, out to make a profit, which they are already apparently having a problem doing. I'm not saying it is morally or ethically right, or that one can justifiably put a dollar value or set of statistics to potential human lives effected, but there is no reason we should force the beef people to play by different rules than any other corporation.

That's true. I eat US supermarket beef because it is cheap (comparitively) and tastes good. I don't think the beef industry is in a position where it needs to prove anything itself though. The mad cow cases have been isolated and few in number, and there is no hard evidence of a widespread epidemic of infected animals. The activisits have no place putting the beef industry into a defensive position until they can prove that there is a serious health risk associated with the current state of beef. As of now all they have are theories and suspicions.

While I see where you are coming from, I disagree with you on a major point: You can not construct a product identical to Kraft Mac and Cheese from ingredients availible to the average shopper, now can you identically replicate a whopper, a frozen burrito, or almost any other ultra-processed food. So much of the taste comes from the artificial flavorings and industrial grade ingredients that trying to recreate it from wholesome ingredients just becomes a lesson in futility. You can of course create a far superior product, but sometimes what I crave at least is that industrial processed taste... maybe I am weird...

Wow,t hat is very interesting. So, they won't sell alcohol to the muslims that want it, or do the muslims just avoid alcohol in general? I know lots of jewish folk who sometimes indulge in pork, so, I figure there must be some muslims who want alcohol, but do they have to go to a black market for it, or just pretend they aren't muslim when they buy?

I don't view the folks who only cook from scratch as snobs. I do view the folks who look down on those who don't only cook from scratch as snobs, there is a subtle difference. We all have our passions and hangups. What is tasty for one is vile for another. To me saying that nothing good can come from a frozen dinner is tantamount to saying that anyone who enjoys cilantro, liver, durian, or any other hotly debated culinary treasure is a fool. Everyone's tastebuds react differently to certain foods, so why not just eat what makes you happy and let others do the same?

What is the exchange rate between dollars and dirhams? 1 Dirham for a sandwhich sounds pretty cheap unless a dirham is somehow worth like ten bucks... I always have heard Dubai is pretty much a resort town compared to much of the middle east, and isnt the UAE one of the wealthiest nations in the area? How is the general cost of living there, are groceries and restuarants on par with prices in the west, or cheaper or much higher? Also, how easy/difficult is it to get alcohol out there?

Dining Secrets? Hmm.... I confess I play around with what is on the menu a lot. I am the guy who asks for a side of veggies instead of the potatoes or fries, and asks the waiter if any starch or sugar is used in the sauce/prep of certain dishes that seem questionable. I try to be fair about it, I mean, I won't order something that blatantly has it and ask for it to be changed, but I certainly can give the waitstaff a workout on menu knowledge.

Well, mice are a lot different from cows. What will effect a cow in one way may easily effect a mouse a completely other way. Personally, I love beef. Beef is by far my favorite meat, and I will gladly risk mad-cow in order to enjoy it. I engage in behaviours far riskier than eating beef, heck, even driving to work in the morning has a greater chance of ending in tragedy than you have of contracting mad-cow. I personally am extremely wary of any type of mass hysteria. It seems some people will not be happy until we are all living on a diet of organic sprouts and flax seed. Mercury in fish, salmonella in chicken, trichinosis in pork, mad cow in beef, who knows what in shellfish, heck, if I bought into all of that crap I would end up a vegetarian. Eat beef, enjoy life, and don't worry about it, that is my take on it.

What is your basis for this? ← I have seen this quoted in a number of sources, but here is a site that explains it a bit: http://www.foodcounts.org/Index.cfm?Method...es&Thread_ID=41

There is a Chik-Fil-A in the UD Perkins Student Center. I had many meals there while I attended. Overall their sandwhiches weren't bad when loaded up with enough pickles, and the waffle frys were to die for when coated with enough hot sauce, but, honestly, I feel the McDonalds Crispy Chicken sandwhich is a far superior product, far crispier skin, and much more delicious mayo slathered onto it. Also, the Chik-Fil-A being closed on Sundays was incredibly annoying and inconvenient.

Rum and raisiner are a perfect combo aren't they? Any dish can benefit from the two of them used together. In fact, my favorite ice-cream has to be rum-raisin.

In general this was a really interesting match for me. This was definately the biggest 'nail biter' as far as editing went, it really seemed both were scrambling up to the last second. On the other hand, overall, this battle produced the least appetizing dishes overall to my tastes, then again, I'm not a big sweets fan. Mario's dishes looked better to me overall, but the challenger's dessert's looked a bit more appealing. The thing that really dissapointed me was how little cocoa powder and coconut both used. Just watching as they added the ingredients I couldn't see how the judges would actually be able to taste the minute amounts added, especially in light of the other flavors going on. When the judges kept repeating that they couldn't taste one or more of the secret ingredients during the tasting, I wasn't suprised at all.

I am also confused what this does that other blenders don't. I picked up a Betty Crocker brand stainless steel blender at Home Depot a couple years ago for $40, maybe less. The thing has blended anything I have thrown at it with no hesitation.

Oh, definately warm, any dessert is far better warm IMO. Even desserts that have to be cold, like ice cream, are far better with something warm like a gooey brownie or a hot slice of apple pie beneath. Rice Pudding is actually one thing I miss a lot since I haven't been able to eat it lately. I tried making up a batch using grated cauliflower instead of rice, and while the taste was good, the smell was not,so it just wasn't the same.

After hitting highs in the 60s throughout this past week, we are back to sub-freezing temps in the mid-atlantic again. Temps have been yo-yoing out of control lately, probably why we have had around 20 to 30 kids out sick each day over the past two weeks (and in a school of 175 kids, that is a lot). I am really craving offal and something deep fried, so I think I am going to deep fry some chicken livers this weekend.

I will never again add hot sauce to a dish without first testing potency of said sauce. I smoked a chicken last night, and figured a BBQ chicken salad would be great to take for lunch at school today. After building the salad in my lunch tupperware, I added the dressing and some BBQ sauce, and then for good measure, several hearty shakes of my newest hot sauce: Dave's Ultimate Insanity Sauce. It was incredibly tasty, but I think I downed at least 80 oz of water with and near lunchtime because of it.

I can live without Duke's, I mean, it is good stuff, but I guess I am too used to Hellman's. What I really miss about the south is not being able to buy Bama peanut butter...

It really depends on the drink. Your body metabolizes alcohol before any other fuel source. If you are drinking drinks high in sugar, fat, and alcohol (or alcohol and either of the others) then you have a ton of empty calories (the sugar and the fat) that your body will not burn off until after the alcohol calories are gone, and so a lot of the extra stuff gets stored as fat. If you are drinking straight alcohol, like almost any 80 proof plus spirit, (all of which are sugar, carb, and fat free, special flavored drinks like Bacardi 'O' being an exception) then your body simply has to burn off the alcohol before going back to burning off body fat or whatever was in your stomach again. Of course, eating while drunk is also pretty bad form a weight-loss perspective.