sauerkraut Question
 

Are you supposed to heat/cook your sauerkraut when serving it with sausage? I've got some ready-to-eat stuff but am not sure if I'm supposed to heat it up.

Ah, never mind. You ARE supposed to heat it up. Much better that way. Learn something new every day...:D

"...Well, it's kindof a roundabout way of saying it, but what I'm really trying to say here is... I... HATE... SAUERKRAUT!"

I always heat my kraut and sausage at the same time. It infuses the flavors better if you leave it in a crock pot for eight hours or so. Serve with real mashed taters for a proper meal.

Brian

oh...my ...gosh ...Brianna... You've GOT to have a Ruben sandwich


Take any kind of rye bread you like, cover it with corned beef, drained sauerkraut and a white cheese like [edit]SWISS or montery whatever. Then butter the bread and warm it in a pan till hot and the cheese is dripping. :yum:


yum - o

rye is a cheese? just asking u know.

Rye is a grain. Historically it grew as a weed crop, intermingled with (predominately?) eastern European wheat, and the cheap (peasant) solution was to harvest both & just ignore its presence. Somewhere along the way the poor man's food became a preferred taste, and you now have people making rye flour with which one can make varying degrees of rye/wheat/other grain breads, all the way up through pumpernickle, which is essentially pure rye.

(Please do not hold me accountable for factual errors. I did no research. I also did not really read any previous posts more than enough to think 'rye! I can write a barely solicited, vaguely informative paragraph about that!')

No, I was thinking about rye bread which I love so much I must have typed rye instead. That should have been swiss on the rye.


silly me



There are different types of Rye bread. My favorites are the dark and the Russian rye. Rye bread is actually heathier than your average bread as well since it dosn't create and might even diminish any yeast overgrowth happening in the intestinal tract.




A Better Grain Choice for Persons with Diabetes

Rye bread may be a better choice than wheat bread for persons with diabetes. A study published in the November 2003 issue of the American Journal of Clinical Nutrition found that bread made from wheat triggers a greater insulin response than rye bread does. Finnish researchers at the University of Kupio compared the effects of eating refined wheat bread with endosperm rye bread, traditional rye bread and high fiber rye bread on several markers of blood sugar control including plasma glucose, insulin, glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide 1 (GLP1), and serum C-peptide in 19 healthy post-menopausal women. (GIP and GLP1 are incretin hormones secreted within the gastrointestinal tract during meals that boost the effects of insulin; c-peptide is a marker of insulin secretion) All of these markers were evaluated in blood samples taken both before and after the women ate each of the breads. Results showed that after the women had eaten any of the rye breads, their insulin, GIP and C-peptide responses were significantly lower than after they ate wheat bread. Among the different rye breads, however, no significant differences were seen in insulin and C-peptide response despite their varying levels of fiber. Researchers felt this lower after-meal insulin response could, therefore, not be attributed only to the fiber content of the rye breads, but was also due to the fact that the starch granules in rye bread form a less porous and mechanically firmer matrix than in wheat bread. This would translate into a much greater particle size being swallowed when rye bread is eaten compared to wheat, which would slow the rate at which the starch could be digested into sugar.
http://www.whfoods.com/genpage.php?t...dspice&dbid=65

Ruebens are freakin awesome.

SWMBO is half Cherman and eats fresh sauerkraut mit peanut butter on crackers. gack. she taught the inchling to like it. I, however, taught him to like cold pizza for breakfast. he is more well rounded that way.

Another factoid, this time about rye (BigV, you doubting thomas, are you reading this?)
rye is susceptible to a type of fungus called ergot. Ergot produces alkaloids which contributed to the development of LSD. Eating ergotized rye can make you very sick as well as possibly give you strange ideas in your noggin.

I'll vouch for rye bread being better for diabetics. It's the only bread I can have a full sandwich-worth of and still stay semi-reasonable on the sugar levels.

hehehe, I'd take the cold pizza hands down anyday too. Good for you pops. :) You're a good pa.

&
woah, about ht Lsd thing. Should we inspect our rye for mold before we eat it? Sometimes loafs don't get eaten very fast around here. :3eye: j/k

Schlotsky's makes a darn fine reuben.

Not a doubter (mostly), but a researcher. A fact checker. Just because I read it on the intarwebs don't make it true. I'm walking the walk after having to explain that you *don't* get a free xbox360 and a ipod and a trip to disneyland and a 60 inch plasma tv by just clicking here.

Anyway.

Ergotism apparently has profound effects on those observing the victim as well.

mrnoodle:

So, is Bruce Almighty ghost writing your sig line these days? Mocassins indeed!

Just ribbin ya. I was shocked when my plasma tv didn't arrive as promised.:(

No, it's a fungus that grows on the rye plant in the field. Your bread is probably covered in penicillin.

Ah, sauerkraut. Great stuff. Before you eat it with a sausage, however, I invite you to first try it with a good, solid boneless pork loin. Bake the pork loin with the sauerkraut. Slice the pork loin 1/2" to 3/4" per piece after cooking. And for the love of god, don't break it up and cook it in a pot with the sauerkraut. That just ruins the natural pork flavor and allows the sauerkraut taste to overwhelm the pork. Cut and serve, do not cut, cook, and serve.

My grandmother was half german and knew how to (and regularly made, each year) fresh sauerkraut from her cabbages of her garden. Unfortunately, she passed away in '96, along with the recipe how to make the sauerkraut, in addition to good Yorkshire puddings (to this day, no one can replicate how she made them). We still had quite a few jars a few years after she passed though. I remember seeing her make it once in her kitchen. Wow, the smell was quite pungent.

We make rubens with swirled lite and dark rye bread ( hard for us to find here , but WORTH the hunt !!!) , put a little horse raddish in the thousand island dressing ( just for a little bit of a SNAP ) , corned beer , GOOD swiss , butter the sides and pan toast it untill JUST brown , YUMMMMMMY !!!!!
That and a Killians or Guinnes for St Pattys day and you have the bases covered !!! :stpaddy: :yum: :yum:

eats fresh sauerkraut mit peanut butter on crackers. gack. :shock: :vomit:

We make our sauerkraut with apples, onions, brown sugar and a little water. Pork loin or sausages, depending.

And always with taters.

I am only three hours drive from NYC and a hundred all night delis where I can get the best ruebens money can buy.

That and a dollar will get me a cup of coffee.

Look-I'm just gonna grill Big Red Smokey's with 'kraut and fageddabouit.

Not in NYC it won't. I don't think they've had a dollar cup of coffee since before the dotcom bubble burst.

Speaking of which ... if you're three hours from NYC, how far from Phila are you?

Well not at 'bucky's, but a few of your local korean delis have java for 1.15.

I am three hours from nyc plus however far nyc is from philly. As I recall it is about two hours. I haven't been to philly in a while. I always liked it, despite what w.c. fields had to say.

I was at the mummers day parade in 1976. Holy smoke. I saw cops on horseback passing bud tall boys back and forth, smoking weed. It was also unbelievably cold.

I was asking mostly because I had it in my head for some reason that you were one of the west-coasters. Not sure why.

The very, very, very, west coast of vermont. more west. a bit more. OK, you're no longer in vermont; now you're in upstate new york.

If vermont was california, I'd be in hawaii. Or in a boat heading to hawaii. Or at anchor.

Wolf , you know what they say ,
"no matter where ya go , there ya are !!!"

I'm not a big fan of rye bread so I make my "reubens" with sourdough. Sooooo goood!!! The sourdough and the sauerkraut really go good together.

now I'm hungry.....

Ya know what would be good? Sourdough with carraway seeds!

Mmmmm, I loooove reubens...without sauerkraut, that is. Yes, I get weird looks from the deli counter lady when I order them.

bread

corned beef

are we building a sandwich?

Swiss cheese

" We are building a sandwich,
We are building it bigger
We are widening the slicess and adding more meat
We are building a sandwich.
A limited edition
We are now accepting callers for these pendant keychains
To resist it is useless,
It is useless to resist it
His cigerratte is burning but it never seems to ash
He is grooming his poodle
He is living comfort eagle
You can meet at his location but you'd better come with cash

Now his hat is on backwards. He can show you his tattoos
He is in the sandwich buisness he is calling you "DUDE!"

Now today is tomorrow and tomorrow's today
And yesterday is weaving in and out
And the fluffy white lines that the airplane leaves behind
Are drifting right in front of the waning of the moon

He is handling the money. He's serving the food
He knows about your party. He is calling you "DUDE!"

Now, do you believe in the one big sign?
The double wide shine on the boot hills of your prime
Doesn't matter if you're skinny. Doesn't matter if you're fat.
You can dress up like a sultan in your onion-head hat

We are building a sandwich. We are making it on bread
We're the only ones to turn to when your castles turn to sand
Take a bit of this apple, Mr. Corporate Events
Take a walk through the jungle of cardboard shedies and tents
Some people drink pepsi. Some people drink coke. (coke)
The wacky morning d.j. says democracy's a joke.

He says now, "Do you believe in the one big song?"
He's now accepting callers who would like to sing along
He says, "Do you believe in the one true edge?"
By fastening your saftey belts and stepping towards the ledge

He is handling the money. He is serving the food.
He is now accepting callers. He is calling me "DUDE!"

Do you believe in the one big sign?
The double wide shine on the boot hills of your prime.
There's no need to ask directions if you ever lose your mind
We're behind you. We're behind you.
And let us please remind you
We can send a car to find you
If you ever lose your way

We are bulding a sandwich...
We are bulding it bigger...
We are building............... a sandwich.......
A limited edition
We are now accepting callers for these beautiful pendant keychains

I am now very frightened.

Mustard

Once again we meet at our musical junction f3.

Gas station Farmer Bros, and several flavors of pretty fair coffee if no Starbucks: seventy-four cents with tax, for twelve ounces. And bigger ones for more.

Back to the question of heating sauerkraut ( or choucroute as the Alsatians call the dish ; do not forget that it is French too ) . The fermented cabbage should be heated along with the porky bits , in a closed pot . You need to have added a glass of riesling to the pot prior to warming it up .
It may interest you to know that the British navy once tried to encourage its sailors to eat sauerkraut in the battle against scurvy . The latter turned their noses up in horror and chucked the barrels overboard .