It has been so nice outside lately (not normal for this time of year) and we have been taking advantage of the extended Spring by eating outdoors. This temperate weather has me pining for a Summer trip to Germany: gorgeous weather, clean air, beautiful forests, brats (pronounced BROTS) and sauerkraut, German potato salad, and BEER!Hm...some of these things I can recreate right here...right now. Or at least tonight...
"Honey, guess what's for dinner?".
4 comments:
Hi there. I'm a PR consultant here in Fort Worth and I do PR for the One Museum Place project. I'm a HUGE foodie and would love to help you with PR. Call me.
Nancy Farrar
Farrar PR
817-937-1557
http://www.chefimpersonator.blogspot.com
Unfortunately, I tried German potato salad a few years back and I SO prefer it over the traditional mayo & egg version. I say unfortunate because I'm the only one in my family that likes it that way...
Now I'm hungry for that.
So, what's the difference between brats I'm used to seeing in the grocery stores (i.e bratwursts) and the brats I see in your picture? 'Cause those look good to me.
And, I hate canned saurkraut, but want to try some real, authentic (non-canned) stuff before I make my final verdict. Any suggestions?
To Anonymous:
There are MANY types of bratwursts (i.e. brats). They are usually made from pork, beef or veal (or a combination of those meats) and spices. Some have more spices than others; some are fairly plain.
The best way to cook a brat is on the stovetop (or grille). Poke the brat with a fork before you cook it. If cooking it in a pan on the stovetop, put a little water in the pan and cook the brat until the water is evaporated. You will know when you have cooked a brat correctly when the skin 'pops' as you bite into it. :)
Regarding sauerkraut: you are right that canned sauerkraut doesn't taste very good. Try Hengstenberg or Gundelsheim sauerkraut in a jar. Let me know what you think.
Tatiana
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