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| | | From: Lee (Original Message) | Sent: 11/8/2008 10:30 PM |
Last nights din-din was a Bratwurst casserole. It had sauerkraut, potatoes, carrot, and onions. Brown sugar was used and it changed the taste of the sauerkraut to be a sweet& sour cabbage taste. Also takes a Lager Beer. I still contend that the alcohol cooks out around 100 degrees. All that is left is the residing flavor. There is a group who says that the taste could re-kindle the tastes of an recovering alcoholic. I just cannot believe this to be true. Alcohol has a lower flash point and burns off quickly. If you ever go to a resturant that Flambe's food. The alcohol burns off with a blue flame not a red or orange flame of higher heat...I will post the recipe on Monday...Ed |
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I'll look forward to seeing the recipe. We don't like saurkraut, but if it changes the taste, then I just might give it a try. Marsha |
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I always put a can of beer in my saurkraut, and sometimes a dash of honey, not enough to make it too sweet, cause I still like it a little sour.. I also put in some celery seed, just a few. Not sure what it would do if a person was a recovering alcoholic.......... That is a good question!! Take care, Kathy |
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