Text 6365, 90 rader
Skriven 2013-11-01 16:37:35 av Ruth Haffly (1:396/45.28)
   Kommentar till text 6294 av DAVE DRUM (1:261/1381)
Ärende: Fermented stuff
=======================
Hi Dave,

 DD> common name for that sort of sandwich in Cape Town but that no one
 DD> knew why. Bizarre - I haven't thought of Gatsby in relation to
 DD> anything, let alone sammiches for years.   Bv)=

 RH> OK, I'd not heard the term "rocket" or "Gatsby"; I can understand the
 RH> former but the latter doesn't (seem to) make sense. Must be a South
 RH> African thing.

 DD> Probably someone named "Gatsby" sold that sort of sandwich there at
 DD> some time in the past and the name caught on. Rather like Caesar salad

Sounds sorta logical, too bad we don't have any South Africans here to
verify. (G)


 DD> - which has nothing at all to do with Julius or any of this
 DD> descendants.

He was probably out conquering lesser known worlds and not paying that
much attention to his food (army rations, anyway) to think about having
a salad named for him. Soldiers may gripe about MREs now but I'm sure
they're much better than what Caesar's men had to eat.


 RH> there; We brought home a couple of big (!) heads of cabbage to try it
 RH> on a smaller scale. Also got a number of different cheeses at Peachy's,
 RH> a pan of scrapple at a local butcher shop & a box of Hartley's potato
 RH> chips.

 DD> Sauerkraut is easy. Cabbage, stoneware crock and salt. Cheese is hard
 DD> if you don't know the tricks. My wine making friend, Lee is taking
 DD> classes in cheese making. I asked if he was going to open
 DD> Bertagnolli's Wine and Cheese emporium.

 RH> We're using our brining bucket; it's about 5 gallons but only about 1/3
 RH> filled with cabbage. Should be interesting to see how it turns out.

 DD> It's awfully hard to screw it up as far as I know. As long as it
 DD> doesn't go all pink and spoiled.

So far, so good. Steve mentioned a bit ago that he's beginning to smell
fermentation.

 DD> This is pretty much what I remember helping my grandmother do (60
 DD> years ago):

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Sauerkraut
 DD>  Categories: Five, Vegetables, Preserving
 DD>       Yield: 9 quarts

 RH> Looks like what was done, from the bit of time I watched. Steve was
 RH> working for several hours so could give more details. As of now we've
 RH> not decided if we're going to freeze our kraut in zip bags or can it.
 RH> Latter would keep without the need to expend further energy so may go
 RH> that route.

 DD> Most of the energy expended was from cutting the cabbage on a "slaw
 DD> cutter" - which was a sort of single purpose mandoline.

 DD> http://p2.la-img.com/68/12584/3540584_1_l.jpg is a dead-ringer for the
 DD> one my grandmother (later my mother) had and on which I developed a
 DD> nice set of muscles on one arm from slicing cabbage. Being careful to
 DD> avoid taking the hide off my knuckles from getting too close to the
 DD> blade. Some people were up-market and had a safer version -
 DD> http://tinyurl.com/SLAW-CHOP-R - with a box and multiple blades.  Bv)=

Ike has something that slices it with a built in pusher. He can work it
faster than cabbage can be cut, depending on who's cutting the cabbage.
We used the salad crafter attachment for our KA mixer--found the
attachment at the Sharing Shop so no cost to us. It wasn't as fast as
the thing up in PA but worked quite well overall, for the amount of
cabbage we had. The cabbage that was left after measuring out what was
needed for the kraut, I fried with bacon last night. It was good. (G) I
also found a recipe for hot slaw I'm going to try after getting another
head of cabbage.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)