|
|
Post by 94cnytoy on Mar 6, 2005 11:12:08 GMT -5
I'm making "Kapusta" today.
Ukrainian/Polish food rules....
My house smells like an old man.
ps: cabbage/sauerkraut/split peas/onion/garlic/salt pork/salt and pepper...o yeah, some smoked ham hocks too......
mix it together....damn good...realllllly goood.....
just simmer....don't let it burn...takes hours...well worth it.#nosmileys
PPS: I posted this for my 100th so I could be a "full member" but, yes I am making Kapusta and It's 2:15pm here and its still simmering...tastes reeeeeeal gooooooood...#nosmileys
started at 6:30 am...its 4:05now almost done...#nosmileys
|
|
|
|
Post by snorkleman on Mar 11, 2005 21:08:30 GMT -5
There ain't no soup like Russian type soups with kraut and pork. I've spent some time in Russia, Ukraine and Poland and had my share of soups. Never had Kapusta but sounds nice....with a big glob of sour cream. mmmmm...  |
|
|
|
Post by S373N_Dzl5 on Mar 11, 2005 21:14:57 GMT -5
Your house smells like an old man.....That hilarious, my wife calls prosciutto "sock meat", aged dutch gouda cheese "dirty dick cheese" and Strubs full sour kosher dill pickles are "satans testicles"....she hates that stuff, I love it.
|
|
|
|
Post by 94cnytoy on Mar 12, 2005 12:34:27 GMT -5
I've got a ball of provolone hangin at a local Italian grocery. I bought it 8yrs ago for $125.
The other two have been cut and used.
The last one, about 3yrs ago.
At that time, it was so sharp......damn near knock your socks off!!!!
I can't wait to cut mine....
I think I've got to call in the POPE.
I'm going to try to pursude Mike to add a food/cooking column.
hopefully, people will be interested.
I am.
|
|
|
|
Post by snorkleman on Mar 12, 2005 20:20:54 GMT -5
My wife can't stand sharp cheeses either. I had some gruere (spelling?) when I made some spinach dip for a party and it "stunk" up the kitchen. Shes a provolone kinda gal and I'm a swiss kinda guy.
Food section...I all for it. Got some good recipe for a killer corona burger...mmmm...Im getting hungry thinking about it.
|
|
|
|
Post by S373N_Dzl5 on Mar 12, 2005 20:43:32 GMT -5
mmmm...corona burger! Just last week my wife asked me to put on a pot roast and said after searing it in the pot with some oil, I should add half a pot of ....."liquid".....She meant water but I interpreted this as beer and promptly added two pints of Heineken and topped it up with red wine....The smell of meat cooking in booze is great....speaking of, saturday night is late dinner night here and I have two cuts in the sink that just came from [wifes dad]'s now deceased pet (?) cow from up north. Time to concoct. ;D
P.S. Happy 100th, and I'm in for the cuisine section too.
|
|
|
|
Post by 94cnytoy on Mar 12, 2005 21:27:59 GMT -5
i actually cook with beer quite often, hell I'm drinkin it anyway....
My wife now officially accepts and likes Steak and Sauerkraut.
when we were first married she was repulsed by it.
now she can't wait for it.
cheap thick steak,sauerkraut,onion,salt/pepper and a 12oz beer---simmer(or crock pot)for a few hours and DAMN!!!!!!!!
|
|
