As this has nothing to do with the original topic, I changed the subject
line so that people who don't have time to waste on new subjects that may
not be of interest. With the subject line that was used, I expected more
info on wieners and kraut and got info about barley??? Please be
considerate of others and use an appropriate subject line.
If you think you're finished, you! really! are! finished!!
-----Original Message-----
From: Nicole Massey via Cookinginthedark
Sent: Saturday, March 26, 2016 9:40 PM
To: [email protected]
Cc: Nicole Massey
Subject: Re: [CnD] Wieners and Sour Kraut:
Also, unlike rice, barley doesn't have warnings about arsenic from too much
consumption, so it makes a good substitute for rice if you're going to eat
it more than twice a week.
-----Original Message-----
From: Charis Austin via Cookinginthedark
[mailto:[email protected]]
Sent: Saturday, March 26, 2016 9:23 PM
To: [email protected]
Cc: Charis Austin <[email protected]>
Subject: Re: [CnD] Wieners and Sour Kraut:
Barley is a grain and there two dersions of it, one cooks in a short amount
of tine similar to minute rice. The other takes 45-60 minutes! I like the
one that cooks longer.
It does not have a strong taste! It has lots of food value.
Sent from my iPhone
On Mar 26, 2016, at 7:35 PM, Susan Lumpkin via Cookinginthedark
<[email protected]> wrote:
Hi Gregory,
What does barley taste like or does it have any flavor? Thanks.
Susan
-----Original Message-----
From: Gregory Yorke via Cookinginthedark
[mailto:[email protected]]
Sent: Saturday, March 26, 2016 12:41 PM
To: [email protected]
Cc: Gregory Yorke <[email protected]>
Subject: Re: [CnD] Wieners and Sour Kraut:
Let me throw my 2 cents into the soup.
I bake the sausage in the oven for about an hour to get the fat out of it
before I put it into the sour kraut to cook.
Then I put a chopped onion in the sour kraut.
My Grand Mother told me to put a tablespoon or 2 of whole uncooked barley in
to thicken the juice before you start to cook the sour kraut.
Not more than a tablespoon or 2.
The apple gives a nice touch also, it does sweeten the sour kraut a little.
-----Original Message-----
From: Brenda Mueller via Cookinginthedark
[mailto:[email protected]]
Sent: Saturday, March 26, 2016 8:27 AM
To: [[email protected]]
Cc: Brenda Mueller
Subject: Re: [CnD] Wieners and Sour Kraut:
Well, each to his own, I guess. I don't want apples or cloves in my kraut,
but then the best thing about cooking for yourself is you get to have it
your way every meal each and every day.
Brenda Mueller
Sent from my iPhone
On Mar 26, 2016, at 8:11 AM, Suzanne Erb via Cookinginthedark
<[email protected]> wrote:
I would also ad a chopped onion, a chopped apple, and several cloves. I
would not add the sugar,.
Suzanne
On Mar 26, 2016, at 07:22, Charles Rivard via Cookinginthedark
<[email protected]> wrote:
That sounds really good. Another idea is to use other sausages such as
Polish or smoked sausages.
If you think you're finished, you! really! are! finished!!
-----Original Message----- From: brenda mueller via Cookinginthedark
Sent: Saturday, March 26, 2016 6:14 AM
To: cooking in the dark
Cc: brenda mueller
Subject: [CnD] Wieners and Sour Kraut:
I would never freeze sour kraut, just keep it stored in the
refrigerator in its bag. After all, it's sour kraut.
If I were to cook sour kraut and wieners in the crockpot, I'd use one
portion of meat to every two of kraut. (for example one pound of
wieners to two pounds of kraut.).
First drain the kraut; put half the kraut in the bottom of the
crockpot. Dice your wieners, and add them. Next, cover with the
rest of the kraut. Add about a tablespoon of sugar and four to six
ounces of water. Now cook on high three to five hours.
That's if you're serving it the same day. I always cook my kraut the
day before, let cool overnight, and reheat the next day. That way the
meat and kraut flavors combine thoroughly.
Brenda Mueller
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