You eat some strange combinations of food pretty regular, what's up with that?Leftovers from last night's dinner: a bratwurst, on a ciabatta roll with kraut and grilled mushrooms.
You eat some strange combinations of food pretty regular, what's up with that?Leftovers from last night's dinner: a bratwurst, on a ciabatta roll with kraut and grilled mushrooms.
Food is food.You eat some strange combinations of food pretty regular, what's up with that?
I like some different things, and I like ordainary things. Mushrooms & kraut don't sound like they would pair very well in my guts. Combining mushrooms with krait & bratwurst for any meal will likely get a pass from me.Food is food.
When I was in Ukraine, breakfast was what ever was left over from dinner and it was always left out, even chicken dishes. Didn't have any food related problems though.
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It’s on the salty side, I soaked it to long might be part of the problem. I also cooked it to 165 so is cured like Canadian bacon. Taste Canadian bacon & country ham combined.baboon, how was the buckboard bacon? I've been considering making some soon if I have enough pink salt left.
Well, for on thing, I cannot get what foods usually go with one another as far as foods I like go, at least around Texarkana. Normally I would have had bratwurst with sauteed onions, sauerkraut and or rote kraut (red cabbage), dumplings (potato or bread or both), and maybe a pretzel (soft & salted) or some Lithuanian bread. Then there is just throwing together what I do have, that makes for some different combinations. Mostly though I put some odd things together because I get an urge to have this, that and another thing from in among whatever foods are in my larder that fancy at the moment I am looking for something to eat. I suppose eating lots of leftovers, over the years, has something to do with it too. Also, when I cooked a lot, I liked to experiment. Then again, I don't see most of what I eat as odd combos, I guess because I've been preparing my meals and been eating the way I do since I was a young kid (had to put stuff together for my young self when my mom was at work). As what I eat at which time of day - no matter to me as long as I like what I make myself or go out to buy for breakfast, lunch or dinner.You eat some strange combinations of food pretty regular, what's up with that?
When I did that, I learned that the home versions of commercial stoves are MORE expensive, b/c the lower cooking temperatures used in home cooking require more expensive valves.It's hard to find a good old American breakfast anywhere around here. I finally got a flattop so now I can do omelets hash browns etc. I cooked over 35 yrs. And all the restaurants I worked I loved to do breakfast the best..
We are going to either move or remodel the house but momma gave in I'm getting a commercial kitchen. Broiler flattop 6eye stove convection oven..
But the floor is key..
Concrete with a 3.5in drain on a sloped floor hose and go
Funny you mention the pretzels. While I was working the renfest years ago a guy was all excited about the soft pretzel that my boss was the only vender to sell. (Protected food items, no one else can sell) This old guy was from Brooklyn, NY and was a beat cop. He ate them on the beat & since retiring could not find a decent soft pretzel. I gave hime the name of the pretzel company Texas Twist & the wholsalers information. I grew up eat hard pretzels and not a big fan of soft.Well, for on thing, I cannot get what foods usually go with one another as far as foods I like go, at least around Texarkana. Normally I would have had bratwurst with sauteed onions, sauerkraut and or rote kraut (red cabbage), dumplings (potato or bread or both), and maybe a pretzel (soft & salted) or some Lithuanian bread. Then there is just throwing together what I do have, that makes for some different combinations. Mostly though I put some odd things together because I get an urge to have this, that and another thing from in among whatever foods are in my larder that fancy at the moment I am looking for something to eat. I suppose eating lots of leftovers, over the years, has something to do with it too. Also, when I cooked a lot, I liked to experiment. Then again, I don't see most of what I eat as odd combos, I guess because I've been preparing my meals and been eating the way I do since I was a young kid (had to put stuff together for my young self when my mom was at work). As what I eat at which time of day - no matter to me as long as I like what I make myself or go out to buy for breakfast, lunch or dinner.
I am going to Hot springs this weekend with my son and his girlfriend. He says there is a pretty good German restaurant there, I am looking forward to it. I would try going to one in New New Braunfels but it would be over a 6 hour drive for me so that is out.Funny you mention the pretzels. While I was working the renfest years ago a guy was all excited about the soft pretzel that my boss was the only vender to sell. (Protected food items, no one else can sell) This old guy was from Brooklyn, NY and was a beat cop. He ate them on the beat & since retiring could not find a decent soft pretzel. I gave hime the name of the pretzel company Texas Twist & the wholsalers information. I grew up eat hard pretzels and not a big fan of soft.
When I became an apprentice meat cutter I had t start out in the slicing deli & seafood. We were bringing in Unsinger brats & knockwurst, which I grew up eating. We also had Boars Head brats & knocks. The big difference was Insinger products were bulk in 5 pound boxes& went bad fast compared to Boars Head in cryovac packages.
I to like red cabbage &German Style potato salad. Jars of either are sporadic at best. I'm really jonesing for bagels from the New York Bagel & deli. Houston is famous forit's internation food scene. but always lacked German places. Everyone rants on the German food in New Braunsfel, but I never had it.
Bravo
Next you will be eating Eggs Benedict & the other poached egg meals.We had poached eggs for breakfast today. Hadn't had them in a decade or more. Never knew about putting vinegar in the water to help eggs keep their shape but it works. Toasted a couple slices of homemade bread for dipping. Overall, I prefer fried over easy's but poaching is growing on me.