There is no topic too boring to write about....
Thursday, October 16, 2014
Sauerkraut and pretzels
The meal above went very well with beer. You can just make out the golden yellow fluid to the top left had corner of the picture. But since we're talking sauefkraut let's focus on this sour cabbage and the fermentation process. Here it is served with pork sausages. This fermented cabbage isnt' just found in Germany. It is also found in french ( as a dressing) in soup ( Russia) and eaten traditionally by people in Pennsylvania on New Years Day. I wonder whether it has as many health benefits as the Korean KimChi.:)
We ordered a pretzel each and then wondered how to eat it.Everyone else around us appeared to be happy with theirs except us. On its own it was a bit tough and salty. This loopy bread is best eaten with cream cheese I think. Or eaten with intermittent sips of beer.
The name of this blog was shamelessly pinched from that wonderful programme starring Joanne Lumley and Jeniffer Saunders. Thank you for dropping by...
Most of the pictures are my own. When I can remember ( which is only lately) I credit the folks whose pictures I blog. Apologies to the owners of earlier pictures used in this blog. Back in the dark ages, I wasn't as tech-savvy as now.
Edina Monsoon has an Mb Bch Bao degree. Following a 3-year stint in the great Malaysian outback (Tawau, Sabah) she now lives and works in Kuala Lumpur where she contributes to the traffic on a daily basis. She has moved towards a more arty-farty lifestyle with blogging ( roll eyes ) and is now attempting to gain recognition as a more than adequate amateur violin player.
God if you can't make me thin, at least make my friends fat.