Re: Across the Rhine, Sauerkraut Is Even Sweeter

[Guest guest]

Suze Fisher wrote:

> This is a wonderful mouth-watering article on sauerkraut that was posted to

> the chapter leader list. Who knew there were so many kinds? And mixed with

> so many different animal foods or cooked in wine or beer? Yummmmmm....

Suze:

Thanks so much for alerting us to this great article! I love NY Times food

articles and it's especially wonderful to read one that focuses on NT-friendly

food!

Tom

[Guest guest]

My favorite quote:

" It may sound weird, but it tastes great, as does his

luxurious take on choucroute garnie. He stews freshly made

choucroute in duck fat for two hours or more with an

innovative mix of spices that include cloves and serves it

with tiny cinnamon- and nutmeg-flavored blood sausages, a

slice of gently smoked pan-fried foie gras and succulent

bite-size morsels of suckling pig edged with chewy

crackling. "

<salivating>

Uh, Suze, WHEN ARE WE GOING TO ALSACE!?!??? My goodness, I think it's

time for an NT field trip...the 2005 conference should be held there.

[Guest guest]

-

> " It may sound weird, but it tastes great, as does his

>luxurious take on choucroute garnie. He stews freshly made

>choucroute in duck fat for two hours or more with an

>innovative mix of spices that include cloves and serves it

>with tiny cinnamon- and nutmeg-flavored blood sausages, a

>slice of gently smoked pan-fried foie gras and succulent

>bite-size morsels of suckling pig edged with chewy

>crackling. "

Good god! I wasn't going to read the article, not being a huge sauerkraut

fan, but that sounds extraordinary!

-

[Guest guest]

>

> Good god! I wasn't going to read the article, not being a huge sauerkraut

> fan, but that sounds extraordinary!

>

> -

You can say that again! Wanna be my date on a gluttony run in Alsace?

[Guest guest]

-

>You can say that again! Wanna be my date on a gluttony run in Alsace?

Why stop in Alsace? World cuisines await!

-

[Guest guest]

> Re: Across the Rhine, Sauerkraut Is Even Sweeter

>

>

>

>My favorite quote:

>

> " It may sound weird, but it tastes great, as does his

>luxurious take on choucroute garnie. He stews freshly made

>choucroute in duck fat for two hours or more with an

>innovative mix of spices that include cloves and serves it

>with tiny cinnamon- and nutmeg-flavored blood sausages, a

>slice of gently smoked pan-fried foie gras and succulent

>bite-size morsels of suckling pig edged with chewy

>crackling. "

>

><salivating>

>

>Uh, Suze, WHEN ARE WE GOING TO ALSACE!?!??? My goodness, I think it's

>time for an NT field trip...the 2005 conference should be held there.

>

>

>

Wouldn't THAT be amazing?? Half us probably wouldn't come back after eating

like that. LOL!

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------