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Wednesday, February 24, 2022, Dinner Menu?
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itsjoan...@webtv.net
Feb 24, 2022, 4:46:15 PM2/24/22
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What's going on in your kitchen today?? Very overcast here and we've
had rain most of the day. Sump pump in the basement is having good
time, too.
At a bit past 8:00 this morning I put half a pork loin in the crockpot
along with a bag of drained kraut. A peeled and diced Granny Smith
apple joined the party along with a 10-ounce bottle of apple juice and
caraway seed. I'm unsure what the accompanying vegetable will be
at this time.
Dave Smith
Feb 24, 2022, 4:59:34 PM2/24/22
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On 2022-02-24 4:46 p.m., itsjoan...@webtv.net wrote:
>
> What's going on in your kitchen today?? Very overcast here and we've
> had rain most of the day. Sump pump in the basement is having good
> time, too.
>
I am being waited on today. My wife is baking a potato and some chicken
>
> What's going on in your kitchen today?? Very overcast here and we've
> had rain most of the day. Sump pump in the basement is having good
> time, too.
>
legs that we will have with steamed green beans and a salad.
Our sump pump has been working a lot today too. We had 20" of snow last
month. Most of that melted so the ground was pretty well saturated. Then
we had another foot or so and that melted off the other day when it was
in the 40s and rained all day. The ground is sandy loam and the water
table is pretty high.
> At a bit past 8:00 this morning I put half a pork loin in the crockpot
> along with a bag of drained kraut. A peeled and diced Granny Smith
> apple joined the party along with a 10-ounce bottle of apple juice and
> caraway seed. I'm unsure what the accompanying vegetable will be
> at this time.
am sure the apple juice helps. One of my wife's best dishes is a glazed
peameal. She simmers a nice big slab of peameal bacon in apple juice
and then bakes it with a glaze.
Quakko
Feb 24, 2022, 6:41:33 PM2/24/22
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Quakko
Feb 24, 2022, 6:41:59 PM2/24/22
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itsjoan...@webtv.net
Feb 24, 2022, 10:52:41 PM2/24/22
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On Thursday, February 24, 2022 at 3:59:34 PM UTC-6, Dave Smith wrote:
> >
> I am being waited on today. My wife is baking a potato and some chicken
> legs that we will have with steamed green beans and a salad.
>
Chicken legs sound good.
> >
> I am being waited on today. My wife is baking a potato and some chicken
> legs that we will have with steamed green beans and a salad.
>
>
> Our sump pump has been working a lot today too. We had 20" of snow last
> month. Most of that melted so the ground was pretty well saturated. Then
> we had another foot or so and that melted off the other day when it was
> in the 40s and rained all day. The ground is sandy loam and the water
> table is pretty high.
>
Mine will stop for about 5 minutes and then start up again. Weather
> Our sump pump has been working a lot today too. We had 20" of snow last
> month. Most of that melted so the ground was pretty well saturated. Then
> we had another foot or so and that melted off the other day when it was
> in the 40s and rained all day. The ground is sandy loam and the water
> table is pretty high.
>
girl said there may be some flooding in some areas. I live on a hill
so I'm safe unless we get a Biblical flood.
> >
> > At a bit past 8:00 this morning I put half a pork loin in the crockpot
> > along with a bag of drained kraut. A peeled and diced Granny Smith
> > apple joined the party along with a 10-ounce bottle of apple juice and
> > caraway seed. I'm unsure what the accompanying vegetable will be
> > at this time.
> >
> That sounds pretty good, even with one of my lesser loved vegetables. I
> am sure the apple juice helps. One of my wife's best dishes is a glazed
> peameal. She simmers a nice big slab of peameal bacon in apple juice
> and then bakes it with a glaze.
>
Draining the kraut and then adding back apple juice takes a lot of mouth
> > At a bit past 8:00 this morning I put half a pork loin in the crockpot
> > along with a bag of drained kraut. A peeled and diced Granny Smith
> > apple joined the party along with a 10-ounce bottle of apple juice and
> > caraway seed. I'm unsure what the accompanying vegetable will be
> > at this time.
> >
> That sounds pretty good, even with one of my lesser loved vegetables. I
> am sure the apple juice helps. One of my wife's best dishes is a glazed
> peameal. She simmers a nice big slab of peameal bacon in apple juice
> and then bakes it with a glaze.
>
puckering away.
US Janet
Feb 24, 2022, 11:54:42 PM2/24/22
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caraway seed in this dish. I'll have to think about that. I like
caraway seed, I just don't know about with kraut. I may try it.
Janet US
US Janet
Feb 25, 2022, 12:01:42 AM2/25/22
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Janet US
Michael Trew
Feb 25, 2022, 1:34:21 AM2/25/22
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On 2/24/2022 16:46, itsjoan...@webtv.net wrote:
>
> What's going on in your kitchen today?? Very overcast here and we've
> had rain most of the day. Sump pump in the basement is having good
> time, too.
I'm glad that I live on a hill, that prevents flooding. The side road
>
> What's going on in your kitchen today?? Very overcast here and we've
> had rain most of the day. Sump pump in the basement is having good
> time, too.
is not pitched well to my foundation, and with a bad gutter on one side,
I do get a bit of water in the cellar, but very little. I let a
dehumidifier run in the summer. Fortunately, not enough to need a sump
pump.
> At a bit past 8:00 this morning I put half a pork loin in the crockpot
> along with a bag of drained kraut. A peeled and diced Granny Smith
> apple joined the party along with a 10-ounce bottle of apple juice and
> caraway seed. I'm unsure what the accompanying vegetable will be
> at this time.
Nothing exciting here, I had some leftovers, and a home made pretzel
from a shop in Pittsburgh. I grab a dozen when I visit, eat one or two,
and freeze the rest in a gallon bag to be reheated in the oven for a few
minutes later.
Flying Fox
Feb 25, 2022, 1:36:57 AM2/25/22
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On Thu, 24 Feb 2022 22:01:33 -0700, US Janet <USJ...@jan6noplace.com>
wrote:
Uhm, Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :)))))))
wrote:
Flying Fox
Feb 25, 2022, 1:37:07 AM2/25/22
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odlayo
Feb 25, 2022, 4:00:17 PM2/25/22
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On Thursday, February 24, 2022 at 9:52:41 PM UTC-6, itsjoan...@webtv.net wrote:
> Draining the kraut and then adding back apple juice takes a lot of mouth
> puckering away.
Sounds good. If I’m not in the mood for the full kraut experience (usually I am) I’ll "dilute" it with shredded fresh cabbage. After cooking you can’t tell it’s two kinds of cabbage. A pretty useful trick I picked up maybe ten years ago.
> Draining the kraut and then adding back apple juice takes a lot of mouth
> puckering away.
odlayo
Feb 25, 2022, 4:03:08 PM2/25/22
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On Thursday, February 24, 2022 at 10:54:42 PM UTC-6, US Janet wrote:
> I also add maybe a tablespoon of brown sugar. I've never tried
> caraway seed in this dish. I'll have to think about that. I like
> caraway seed, I just don't know about with kraut. I may try it.
Caraway is a classic addition to sauerkraut. I like it, usually. Some commercial sauerkraut contains caraway, Frank's Bavarian Style for example. The market where I buy my bulk sauerkraut doesn't offer it with caraway, only regular or with shredded carrot so I often add caraway seeds during cooking. You should definitely give it a try.
> I also add maybe a tablespoon of brown sugar. I've never tried
> caraway seed in this dish. I'll have to think about that. I like
> caraway seed, I just don't know about with kraut. I may try it.
odlayo
Feb 25, 2022, 4:04:54 PM2/25/22
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On Friday, February 25, 2022 at 12:34:21 AM UTC-6, Michael Trew wrote:
> Ooh, that sounds good! I can't say I've ever had apple with sauerkraut.
Apple is another classic addition to sauerkraut. You can even add apples to the cabbage during fermentation (caraway too).
> Ooh, that sounds good! I can't say I've ever had apple with sauerkraut.
I’m a little surprised you don’t make your own sauerkraut. It’s not difficult and it’s really cheap, especially if you buy your cabbage during harvest time. Krautin’ season they call it.
itsjoan...@webtv.net
Feb 25, 2022, 4:17:26 PM2/25/22
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Flying Monk
Feb 25, 2022, 4:25:40 PM2/25/22
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On Fri, 25 Feb 2022 13:17:20 -0800 (PST), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:
>On Thursday, February 24, 2022 at 11:01:42 PM UTC-6, US Janet wrote:
>>
>> On Thu, 24 Feb 2022 19:52:35 -0800 (PST), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >Draining the kraut and then adding back apple juice takes a lot of mouth
>> >puckering away.
>> >
>> oesn't the pork dry out if you drain all the kraut juice?
>> Janet US
>>
>No, the added apple juice keeps the pork tender.
>On Thursday, February 24, 2022 at 11:01:42 PM UTC-6, US Janet wrote:
>>
>> On Thu, 24 Feb 2022 19:52:35 -0800 (PST), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >Draining the kraut and then adding back apple juice takes a lot of mouth
>> >puckering away.
>> >
>> oesn't the pork dry out if you drain all the kraut juice?
>> Janet US
>>
>No, the added apple juice keeps the pork tender.
Flying Monk
Feb 25, 2022, 4:26:20 PM2/25/22
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Flying Monk
Feb 25, 2022, 4:26:24 PM2/25/22
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Flying Monk
Feb 25, 2022, 4:26:28 PM2/25/22
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dsi1
Feb 25, 2022, 4:30:41 PM2/25/22
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https://photos.app.goo.gl/jZVNimhFdmgWSwxZ9
Jeßus
Feb 25, 2022, 4:36:17 PM2/25/22
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On Fri, 25 Feb 2022 13:17:20 -0800 (PST), "itsjoan...@webtv.net"
please. But not today... we just took out a bag of pork hocks out of
the freezer. Wife says she will make Tom Yum ('soup') from them and
something else, yet to be determined.
<itsjoan...@webtv.net> wrote:
>On Thursday, February 24, 2022 at 11:01:42 PM UTC-6, US Janet wrote:
>>
>> On Thu, 24 Feb 2022 19:52:35 -0800 (PST), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >Draining the kraut and then adding back apple juice takes a lot of mouth
>> >puckering away.
>> >
>> oesn't the pork dry out if you drain all the kraut juice?
>> Janet US
>>
>No, the added apple juice keeps the pork tender.
This really resonates with me this morning. Apple and pork - yes
>On Thursday, February 24, 2022 at 11:01:42 PM UTC-6, US Janet wrote:
>>
>> On Thu, 24 Feb 2022 19:52:35 -0800 (PST), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >Draining the kraut and then adding back apple juice takes a lot of mouth
>> >puckering away.
>> >
>> oesn't the pork dry out if you drain all the kraut juice?
>> Janet US
>>
>No, the added apple juice keeps the pork tender.
please. But not today... we just took out a bag of pork hocks out of
the freezer. Wife says she will make Tom Yum ('soup') from them and
something else, yet to be determined.
itsjoan...@webtv.net
Feb 25, 2022, 4:45:53 PM2/25/22
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On Friday, February 25, 2022 at 3:36:17 PM UTC-6, Jeßus wrote:
>
> This really resonates with me this morning. Apple and pork - yes
> please. But not today... we just took out a bag of pork hocks out of
> the freezer. Wife says she will make Tom Yum ('soup') from them and
> something else, yet to be determined.
>
Pork hocks are readily available in all the grocery stores here and they're
>
> This really resonates with me this morning. Apple and pork - yes
> please. But not today... we just took out a bag of pork hocks out of
> the freezer. Wife says she will make Tom Yum ('soup') from them and
> something else, yet to be determined.
>
always smoked. They lend great flavor to beans and things like turnip
greens.
Flying Transgender
Feb 25, 2022, 4:51:11 PM2/25/22
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Flying Transgender
Feb 25, 2022, 4:52:23 PM2/25/22
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Flying Transgender
Feb 25, 2022, 4:53:02 PM2/25/22
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Jeßus
Feb 25, 2022, 4:59:00 PM2/25/22
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Also chicken feet. They make a great soup.
Michael Trew
Feb 25, 2022, 10:32:10 PM2/25/22
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half of it at a time. I really should try it.
Flying Transgender
Feb 26, 2022, 12:34:26 AM2/26/22
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Gary
Feb 26, 2022, 11:34:08 AM2/26/22
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On 2/25/2022 4:58 PM, Je�us wrote
Looks like a large pack of spiders. lol
I've heard they are good for stock.
One guy I worked with liked them deep fried and salted and just "gnarl
on them" for a snack.
> Also chicken feet. They make a great soup.
I saw a large pack of them in a grocery store once.
Looks like a large pack of spiders. lol
I've heard they are good for stock.
One guy I worked with liked them deep fried and salted and just "gnarl
on them" for a snack.
Flying Whatever
Feb 26, 2022, 4:40:09 PM2/26/22
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On Sat, 26 Feb 2022 11:35:11 -0500, Gary <g.ma...@att.net> wrote:
>On 2/25/2022 4:58 PM, Je?us wrote
>On 2/25/2022 4:58 PM, Je?us wrote
Flying Bandicoot
Feb 26, 2022, 6:58:32 PM2/26/22
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:)))))))))))!!!!!!!!!
Leonard Blaisdell
Feb 26, 2022, 10:27:39 PM2/26/22
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On 2022-02-25, odlayo <odl...@gmail.com> wrote:
> Sounds good. If I’m not in the mood for the full kraut experience (usually I am) I’ll "dilute" it with shredded fresh cabbage. After cooking you can’t tell it’s two kinds of cabbage. A pretty useful trick I picked up maybe ten years ago.
And you just passed it on to me. Thanks!
> Sounds good. If I’m not in the mood for the full kraut experience (usually I am) I’ll "dilute" it with shredded fresh cabbage. After cooking you can’t tell it’s two kinds of cabbage. A pretty useful trick I picked up maybe ten years ago.
bruce bowser
Feb 26, 2022, 10:42:02 PM2/26/22
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