How To make Sauerkraut Balls Tom Brown
1 Onion, chopped fine
3 tb Unsalted butter
1 c Cooked ham, finely chopped
1 c Corned beef, finely chopped
1/2 Garlic clove, minced & mashe
- to a paste 6 tb Flour
2 c Sauerkraut, drained & choppe
- fine 1 tb Fresh parsley, finely choppe
1/2 c Beef broth
1 lg Egg
2 c Milk
2 1/2 c Flour
4 c Dry bread crumbs, fine
Vegetable oil for frying from Tom Brown's Coach Light in Chicago. In a large skillet, cook onion in the butter over mod-low heat, stirring, until softened. Stir in ham, corned beef, and garlic. Cook the mixture, stirring, for 1 minute. Stir in 6 Tbsp flour and cook mixture over moderate heat, stirring, for 3 minutes. Stir in kraut, parsley, and broth and cook for 3 minutes or until it is thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours. In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the kraut mixture by level teaspoons into balls, dip them into the egg mixture and roll them in the bread crumbs. In a kettle, heat 2 inches of oil to 375f on a thermometer. Fry the balls in batches for 2-3 minutes or until golden brown. Transfer to paper towels to drain. Makes about 75 sauerkraut balls. a Gourmet Mag 1958 favorite.
How To make Sauerkraut Balls Tom Brown's Videos
Sauerkraut
SAUERKRAUT! Made from a mini Cabbage aka a Brussels Sprout. Brussels sprouts, Cabbage, broccoli, kale, collards, kohlrabi, are all technically the same species of plant, cultivated differently over looonnnggggg periods of time. Responding to a request from @leafandlyre who most certainly knows more about this than I do. It is a very simple technique- salt and cabbage is all that is truly necessary, then the magical process of lacto fermentation!
#fermentation #sauerkraut #tombrowncreates #feedingthemasses #simple #salt #cabbage #knife #cuisine #ancestors #preserve #art #miniature #yycart #local #handmade #miniaturefood
Before and after becoming vegan #shorts
Tom Kerridge's Lock Down Dinners: Sausage Meatball Pasta
Make this quick pasta dish using your favourite sausages to speed things up.
Sauerkraut hot dish, Minnesota deliciousness!
How to make another Minnesota hot dish, this time with sauerkraut!
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Sauerkraut and vit c help prevent covid19
#Immunityboost#vitaminC#K2#vitA-B-K#covid19#prevention#stay-at-home#DIY
Sauerkraut is finely cut raw cabbage that has been fermented by #lactic acid. It can be preserved up to several months, it has a strong distinctive sour flavor, and some salty freshness, both of which resulted from the lactic acid formation when the bacteria ferment the sugars in the cabbage leaves. Please also note that it has to be consume gradually in few amount, some may result in diarrhea, and bloating. #Sauerkraut is a good source of #vitamins for everyday life, which also contains #iron, #calcium, #magnesium, #copper, #potassium, #manganese .
Sources:
There are similar foods found everywhere, what makes sauerkraut specially is the #aneorobics respiration process and in which energy is released from glucose and other foods without the presence of oxygen.
Sauerkraut is one of the most common and oldest forms of preserving cabbage and can be traced back as a food source to the 4th century BC. It contains a large quantity of #lactic acid and #tyramines, as well as #vitamins and #minerals, and has few #calories.
#Leuconostoc Species
Award Winning Pickled Eggs - Kansas 2 time winner
My Award winning pickled eggs are easy to make and super yummy with beer. I won Blue ribbons 2 different years for my eggs and Jerky...Yep...Local county fair. Also don't forget the 1/2 fresh squeezed lime per quart. Forgot in video but it's in the description. The Lime takes these eggs to the MOON. Ready to eat in 24 hours and by 48 hours.
The 4 day thing is for the Unwashed Farm Fresh eggs we use. Eggs straight from a chicken are hard to peel so they need to sit a few days so the egg's sulphur can soften the shell a bit. Store bought eggs can be used immediately and should be kept cold. Unwashed Farm Fresh eggs have a natural bloom coating allowing them to be stored at room temperature for weeks.
This recipe is NOT meant for long term storage like traditional canning methods. Store them a couple days at room temp...or put them in the refrigerator for a week or so. Still tastes good...just a little rubbery.
My eggs are great beer snacks food that make horrible farts with good hang time. Perfect for the car! In our house a quart doesn't last two days. Our downtown pool hall has a 2 gallon jar of pickled eggs on the counter and I know for a fact they are 6 Months Old. They got that Jar in December and it's now May 12 with a couple dozen remaining to sell. The pool hall eggs sit at the bottom in cloudy flat vinegar right next to the Jars of Turkey Gizzards and Pigs Feet. All sitting on the counter NOT refrigerated. Those Three delicacies are self service with metal tongs hanging on a hook.
We Midwest folks (including Texas) love our traditional Cowboy food. We fight over who's first in line at our Lions Club Mountain Oyster feast. All you can Eat $12 with Pig and Cow testicales served with hot pickles and white bread.