Text 38478, 101 rader
Skriven 2010-05-30 17:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: onions
==============
-=> Quoting Hap Newsom to Jim Weller <=-

 JW> They are all the same... grown in a very low sulphur soil.

Well there is a second factor; ideally you need a high moisture
variety of onion as well.

 HN> Enjoying the Picnic? (grin)

Vicariously. My curiosity is really piqued; I wanna know what is in
that infamous jackass sandwich!

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     Title: John Kracha's Czech Sauerkraut
Categories: Czech, vegetables
  Servings: 4

      1 qt sauerkraut
    1/2 ts Caraway seed
      2 C  water
      1 md onion - chopped
    1/4 C  butter/margarine
      2 TB flour.
      1 ts sugar

Drain and rinse sauerkraut with cold water several times. (Save some
liquid from sauerkraut to add to flour/butter mixture later.) Cook
sauerkraut, caraway seed and 2 cups of water on Low for 30 minutes.
Saute onion in butter/margarine until transparent ( Be careful not
to burn!) For about 2 minutes. Add flour stirring well for a minute
or two to take away raw flour taste. Add a little of reserved liquid
to flour mixture to form a smooth paste. Stir sauce into sauerkraut,
add sugar, Serve.

From: Elainetm To: Eat-L
 
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     Title: Czech Potato Dumplings
Categories: Czech, Dumplings
  Servings: 4

      2 c  raw grated potatoes
    1/2 c  flour
      1 ts salt
      4 sl stale white bread, soaked
           and wrung dry
      1    egg

When my father (note that, not my mother) made Bohemian (not Polish
<grin>) dumplings and destroyed the kitchen, but oh, boy, they were
sooooooooooo good (of course they also were rolled in pork
cracklings <laughter>), he used the salt box to add salt to the
water (BIG BIG POT, we were a family of five kids and two adults),
so think in terms of your biggest boiler, soup pot, spaghetti pot,
etc.  Figure about 1-1/2 TSP salt.  Now, if it's just going to be
the two of you, maybe you could move back in size to a dutch oven.
The dumplings should not be crowded, nor layered.  Make in two
batches if they can't move freely in the boiling water.

The only thing I do remember well is that you bring the water to a
boil, then you drop in the dumplings, that they are done when they
rise to the top.  You take them out then.  I do remember my father
covering the pot and not peeking, must have had the 15 minutes in
mind, removing cover and spooning them out with a slotted spoon.  I
don't often see suggestions that the pot be covered, but he did.

We always had a pork roast going at the same time, kraut or cabbage
on the side, Dad rolled dumplings in the crackling/fat from the pork
roast.  It's the only thing my father ever cooked.  The kitchen,
when he was done, looked like a war zone.

Now, I would probably "fry" in butter because my pork roasts no
longer have the fat on them.

From the book Bohemian Flats:

Mix ingredients and roll out dough in pieces about 3 inches long and
1/2 inch thick.  Drop into boiling water and boil 15 minutes.

Another dumpling may be made from the same recipe, except that less
flour is added and the dough is consequently somewhat thinner.  Dip
dough from mixing bowl with a spoon and drop into boiling water.
Boil 10 minutes and serve with fried cabbage.

From: Elainetm To: Eat-L
 
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Cheers

YK Jim


... Because things are the way they are they won't stay the way they are.

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