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FotW's "Choucroute Day" - 29 September 2018 - Event Date: 29 September 2018 |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 22 August 2018 at 14:47 |
It recently came to my attention that there is going to be a "Choucroute Festival" in the Commune of Krautergersheim in Alsace, which is very near to my own ancestral Obersteinbach:
https://www.facebook.com/events/1791694354211144/ Krautergersheim, known as the "Choucroute Capital of the World," hosts the Choucroute Festival on the last Sunday of each September; indeed, the name Krautergersheim contains the word "kraut," which is the German word for "cabbage" and the source of Sauerkraut, which is the primary ingredient of the beloved and quintessential Alsatian dish, Choucroute, which in turn is the French word for Sauerkraut. See how that all works out? You can read more about Krautergersheim and its history here, if you'd like: https://en.wikipedia.org/wiki/Krautergersheim Anyway, I thought it would be fun to have a "Choucroute Day" here on FotW, where interested members could research, prepare and present their own take on Choucroute. We have some good information here on the forum regaring choucroute, as well as a few recipes that can be found here: http://foodsoftheworld.activeboards.net/alsatian-choucroute_topic2658.html There are also many other sources of information and recipes in books, on the internet and elsewhere. Perhaps you are thinking to yourself, This looks like it contains a lot of special components or ingredients that I have no access to! Well, my reply to that is, so what? You can make what you can with what you have; in fact, I did exactly that a few years ago, and the results were pretty darn good: http://foodsoftheworld.activeboards.net/my-first-attempt-at-srkrt-elssser_topic2784.html I am guessing that with a little time to plan and prepare, I can make an even better version for FotW's Choucroute Day, and I just might set out to do that, using my own, home-made sauerkraut that I've fermented myself: http://foodsoftheworld.activeboards.net/making-sauerkraut-with-farmsteadys-kraut-kit_topic4797.html I won't be able to get all of the specialty sausages and meats that are called for, but I'm betting I can do pretty well with what I have, and I am sure that you could do the same, if you are so inclined. So, what do you say? Ron |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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To get everyone into the "Choucroute mindset," here's a neat little article, from Saveur's online Magazine:
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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I'm in. Basically we're looking for a dish centered around sauerkraut right? I need to get started on making some sauerkraut then, as mine is gone already.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Definitely .. I shall do my Wild Trout Choucroute .. It will be seasonal with cooler temperatures. I had once made home made sauerkraut and it came out really wonderful to my surprise .. So shall get moving on it !!! |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Sauerkraut is certainly the base, Mike - from there, it is traditional to have various fresh and smoked pork products, or trout, depending on the version that is made; add a few aromatics and spices, some Riesling and that's the gist of it. The link that I posted above has several versions of the two main variations (trout or smoked pork), and I'll see if I can find another recipe or two, so that folks can have some ideas to play with.
A run to Leavenworth could be in order for some of those sausages etc! Margi - do you know what species of trout are found in Alsace? We have several here...all are similar, of course. |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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lol... I'm pretty sure Cured will ship things. And I know for sure the Cheesemonger will, though that's less relevant to this dish. I will definitely do some research into a Choucroute plate and see what I can come up with.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Oh, bloody hell - I just took a look at their website: https://curedbyvisconti.com/ The Beautiful Mrs. Tas is going to shoot me.... |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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She might just shoot me as well for mentioning it.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Just a quick note to those who are interested in this and want to make their own sauerkraut:
In reading around, looking at various recipes, one noted that if you're going to make your own sauerkraut, you want to get started 5 weeks in advance; I'm not sure if that time needs to be exact, but looking at the calendar, I'd say that the time is upon us.... With that in mind, I'll see if I can pick up a head of cabbage on the way home, tonight; or, I could wait until Saturday and get one at the Farmer's Market from some local Hutterites...now that would make some good sauerkraut! |
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gracoman
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My 68 oz Fido jar sauerkraut just finished up this morning. Been fermenting for 30+ days. Edited this post to reflect the proper fermentation time. 30+ days, not the 20+ I originally posted.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Gracoman, Looks marvelous !!! Doing mine tomorrow for my Wild Trout Choucroute !!! See you on the 29th of September .. Do take a look at Ron´s thread on numerous récipes and the history of this dish which is amazingly fascinating .. Have a great summer !!
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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I need to hit the store this weekend and pickup some cabbage and other things to get my sauerkraut going so it's ready in time for this.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Looks very good, gMan! I looked though my own library and found a couple-three more recipes, which I will post as soon as I can on the recipe thread linked in the opening post. It is not entirely necessary, of course, since we have quite a few there and the gist of the concept is clear; however, my own feeling is that even too much information rarely hurts and usually helps.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I started my sauerkraut on Saturday morning:
http://foodsoftheworld.activeboards.net/making-sauerkraut-with-farmsteadys-kraut-kit_topic4797.html In 5 weeks (29 September), I plan to use it for this event, assuming all goes well. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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2 / 9: All is in their jars !! How often should I check these jars ? I cannot wait !! |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Margi -
Based on my experience, if the jars are closed and refrigerated, the sauerkraut will last a very long time. I ate the last sauerkraut from my first batch almost a full year after I made it, and it tasted best of all; crisp with a very nice flavor. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron, Wow .. I recall preparing this a few years ago with my Paraguyan neighbor Lily .. We all had a ball .. and it was amazing !! Ok .. all should go well !!!!!!!
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Well - tomorrow's the day...I've got a little last-minute shopping to do, and then we will give this a try.
My Choucroute will be something of a combination of most of the recipes I posted on the thread; truth be told, those recipes themselves are pretty much the same, except for minor variations, here and there. My selection of sausages is not what I would like it to be, so I'll do my best in that regard; we'll see how it turns out! Ron |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Well I'm not sure if I'm going to be able to get to mine this weekend or not, it's shaping up to be a busy weekend but I'll try. And to top it off the smoked trout I was planning on using had to go in the trash. Someone left the freezer door open overnight and most of the food in there had to be trashed. Luckily some of the stuff that was in the back and packed in there tightly was still frozen and safe but I'd say we lost roughly half of what was in there, including the trout. I did find a package of smoked salmon way in the back that was ok so I'll use that instead but it's not quite the same.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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