In memory of our guiding lights - Russ, Mike and Charlie - “To be a star, you must shine your own light, follow your own path, and don't worry about the darkness, for that is when the stars shine brightest”
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Posted: Wed Oct 22, 2014 1:24 pmParrothead wrote:When I prepare the sauerkraut, it's basically one jar of sauerkraut in wine/vinegar, heated with an equal amount chopped cabbage with a bit of brown sugar and butter. Heat on low-medium, stirring occasionally until browned, but not burned. Yum.
Posted: Thu Oct 23, 2014 12:45 amPosted: Fri Oct 24, 2014 5:57 pmgeonuc wrote:SciFiFisher wrote:geonuc wrote:Swift wrote:Parrothead wrote:The sauerkraut comes from my estonian heritage, it is a nice side dish with turkey.
I can believe that. There is a bar around here that makes a really good turkey ruben (turkey instead of corned beef) and the turkey and kraut is a good combo.
Turkey reubens seem to be pretty popular in pubs here and often offered as a choice instead of corned beef.
Sacrilege! Heathens! .... sounds like it might be tasty with just a touch of cranberry sauce.
We do have a lot of heathens here, particularly in my neighborhood.
