guajolote
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Posts posted by guajolote
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After you add the salt to the cabbage cover it with whole leaves. the ziploc bags are full of of brine and weigh the kraut down so that it is submerged.
Wow! How exciting! (I know, that's what guajolote said, too
) I'm fired up to try this; it looks beautiful and tasty!I would like some elaboration, though, especially on the photo that's half shredded cabbage and half whole leaves. (Just try to write that bit clearly.)
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nothing is more exciting than pictures of shredded cabbage
helen, a cookbook i have, the joy of pickling, has a recipe for kraut with gewurtztraminer, which i have been wanting to try. it's much easier to shred the cabbage using a food processor w/ a shredding disk installed.
this pic is a little more exciting:
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Speaking of snert, here is a link to another good-looking recipe which starts with a pig's foot...
...and the bit of prose under the recipe, at the bottom of the page, is absolutely hysterical
=R=
do you mean this part
?When my great grandmother passed away, my mother found among her household items some rather elegant, old chamber pots from the days when indoor plumbing was still something of a novelty. Or, as my grandmother said, "When beds had both a canopy over them and a can o' pee under them." My mother thought that the old, covered commodes could yet be of some use.It was not long thereafter, at a large family gathering for Sunday dinner, that my mother paraded into the dining room with a beautiful, lidded tureen containing the soup du jour. When she lifted the lid. there was not just everyday pea soup, but snet with pieces of sausage floating in it! The soup was delicious, but the old timers who were privy to the joke certainly also got a taste of their own medicine that day.
And so a family tradition in serving soup was born.
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i love this stuff
my grandma used to make it
. i know she used pork because she always made it in the early winter after my great grandfather butchered his hogs.it's best served with hashish and heineken
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i approve of the beer that was consumed
thank you very much
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the pics don't show it. but i am quite 'tan', and tommy is quite 'red'
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oh yes,
a VERY funny quote.
pr()nnie to tommy "dean (varmint) says hello"
tommy "tell him he could PM me if he wants to say hello"
Dumb ass tommy.
Are any of you going to let us in on what you actually ate?
beer. that's all i remember.
i'll wait until the pic and then TRY to identify the dishes. maybe.
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I do have a pic of the 4 of us, taken by the waiter, but I'll have to wait until later to post it.
things are coming back to me . . .
after the 1st pic was taken someone said "my head is chopped off"
i wish i would of had the wherewithal to respond "that's because you have a big fuckin' head"
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oh yes,
a VERY funny quote.
pr()nnie to tommy "dean (varmint) says hello"
tommy "tell him he could PM me if he wants to say hello"
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thank you tommy for a great afternoon/evening.
Any details or photos to share?
i remember a busboy taking a photo ( i think i do
) of us and the 8 things we ordered (for 4 people), which was WAY too much food. i did enjoy the leftovers for lunch today though . -
thank you tommy for a great afternoon/evening. my belly still hurts from all the laughing (maybe the beers had something to do with it
).i still can't figure out what was going on with that greased floor. it was fun sliding down the handicapped ramp though.
i forgot to give you your pickles
. thanks for reminding me pro()nnie 
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ronnie_suburban, because he'll eat anything
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A very positive, 3-star review from Phil Vettel at the Chicago Tribune (published July 16)...
what criteria does mr. vettel use when giving out stars? blah blah blah blah blah
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. . .I guess the only bad thing that happened was the outcome of the Cub's game!
. . .
that was a good thing. go sox
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. . . no one answered my question.
you never answered the question whether or not you have dined there while chefg has been the chef.
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Everything on yellow truffle's list is golden, Tarka. I'd like to add Pasteur, on Broadway on the North Side, to the list: another place for impeccable Vietnamese.
How'd you like NoMI?
*Edited to correct hasty misspelling.*
is there a bar near here that anyone would recommend by any chance?
i know where you can get crack cocaine near the restaurant (in my former neighbors apartment
) but there really aren't any good bars close by. I would recommend going to simon's, which is on clark, in the 5200 block. you can't miss it, their sign has a picture of a herring drinking a martini. it's about 6 blocks from the pastuer.the green mill is a great bar, al capone not only drank there but owned it. they feature live jazz nightly, starting at around 9 (?). also close to pastuer is the edgewater beach apartments where the 3 stooges used to have a place. back in the day a cubs player was shot there by his girlfriend.
recently i noticed a restaurant a couple blocks south a pastuer which features a bosnian-mexican menu
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lots of paprika
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I'd get your henckel sharpened professionaly and buy a whole lobe of foie gras with the the money you would've spent
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a friend of mine took down a 300 lb bear. he gave me some of the meat today. i'm looking forward to trying it tonite or tomorrow. mmmmm.
how are you going to cook it? what cut did you get? this will be very interesting.
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you forgot to give us the ethnic breakdown of the diners at the restaurant.
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G, that kale looks incredibly delicious. Any particular recipe, or do you just wing it?
2 lbs kale, blanched for 3 minutes
1 hungarian dried, cured sausage. cut it into a dice
1 onion, sliced
3 cloves chpped garlic
1/2 cup veal stock
saute the onions and sausage for about 10 minutes, add the garlic and cook for a couple more minutes. add the blanched kale and stock and simmer for 1 hour. add s&p.
this was the first time i made kale that tasted good.
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eG friend over for dinner. it was a balmy 45 degrees here today, and the bears won. he had a 199 zind humbrecht riesling and some 1994 CA pinot that tasted very burgundish.
grilled lobster and filet with herb/shallot butter
kale w/ hungarian sausage
roasted heirloom potatoes
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we were in oaxaca one year for day of the dead and it seemed there were mostly family celebrations, not public festivals.
My experience a few years ago was just the opposite. By coincidence, I wass in Oaxaca during the Day Of The Dead period. From about 10/28-11/02, it was a continuous series of public festivals in, in addition to the private celebrations, both the town and surronding area. Also, at least in the area where my hotel was located, the doors to the private homes were open and it was common to go from house to house and celebrate with the families even as a total stranger.
Link below for a pretty good description (not mine) of the activities
i should have travelled with you
.thanks for the great link.
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can you cook with rosehips?
is the ham cured and smoked or just cured? what are you serving with the ham?
i hate squirrels too.
Dining Dutch
in Elsewhere in Europe: Dining
Posted
i can't stop thinking about the snert in a chamber pot with sausages. in dutch a chamber pot is known as a 'pispot'
i have a dutch american cookbook called ''Eet Smakelijk' which is put out by some nonprofit in holland MI. i think it's the 1st cookbook i ever owned.
most of the recipes are what you would expect from a junior league cookbook but there are some good traditional ones too, like:
panvis - a salt cod and potato casserole ("hollanders like this dish to be quite snappy"
)
blinde vinken - pork tenderloin stuffed w/ sausage and beef and wrapped in bacon
runderlappen - beef braised in mustard and cloves
beaver par excellence
viskoekjes - fish cakes
unen ringen - i bet you can guess what these are - served with a sour cream dressing
sla stamppot - a salaed of lettuce, potatoes, radishes, celery, cucumber, bacon, and fried eggs (i may have to make this for dinner
)
saucijzenbroodjes - pig in the blankets (this was the only dish my aunt could make, but she made it great
aardappel soup - potaota and bacon soup
gezondheid brij (health soup) - barley, raisins, currant juice (
)
advocaat - eggnog
boerenjongens cocktail - brandy, raisins, cinamon, and sugar
poultjes met worteltjes - peas and carrots
a lot of these recipes call for rusk buns, which i love and haven't seen in ages.