Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Below 0 oC today. Tradition dictates to have “Grünkohl” (kale, boiled into submission with ample amounts of pork fat and caramelized onions). Todays addions were Mettwurst (cured and cooked sausage), Mettenden (another cured and cooked sausage) and Kassler (cured and boiled pork collar). And potatoes, just for the carbs.
Traditionally, beer and Korn would be in order, but I chose Whiskey highball as a low carb alternative ...
Below 0 oC today. Tradition dictates to have “Grünkohl” (kale, boiled into submission with ample amounts of pork fat and caramelized onions). Todays addions were Mettwurst (cured and cooked sausage), Mettenden (another cured and cooked sausage) and Kassler (cured and boiled pork collar). And potatoes, just for the carbs.
Traditionally, beer and Korn would be in order, but I chose Whiskey highball as alie carb alternative ...
