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  1. woodworkingboy

    Homemade sauerkraut

    By commodity cheese, do you mean processed cheese? That stuff is actually quite good smoked. It's cheap and it doesn't easily melt in the smoking stove. :/:
  2. woodworkingboy

    Homemade sauerkraut

    The one taste of some food that I can't get a handle on is bitter. Some local cuisine is quite bitter. My mouth kind of shrivels up. Some locals feel the same, but most really like it.
  3. woodworkingboy

    Homemade sauerkraut

    Or how about Haggis? I only had that once, in a Buck's pub on New Years, and Gawd it was horrible, couldn't get one bite down. There isn't much that I won't eat.
  4. woodworkingboy

    Homemade sauerkraut

    Al, it isn't so fishy once it becomes fermented. :D
  5. woodworkingboy

    Homemade sauerkraut

    I do likes me some borscht as well, though I prefer spinach borscht over beet borscht. Most delis serving it in the US have the beet kind, I believe. Don't forget the sour cream!
  6. woodworkingboy

    Homemade sauerkraut

    Good to the point of habit forming. It's on the table at every meal if you are at a Korean's house. I think the hot spicey might be the cause of their somewhat volatile personalities.
  7. woodworkingboy

    Homemade sauerkraut

    Funny, Al. Real kimchi is supposed to have raw squid in it. The koreans make the best that I've tasted, the homemade variety.
  8. woodworkingboy

    Homemade sauerkraut

    So much for the thought that tofu is a rather pure food. It looks better to stick with the variety I'm already familiar with, but thanks for the stinky introduction.
  9. woodworkingboy

    Homemade sauerkraut

    Leon, you must mean fermented soy beans, not tofu also made from soy beans. I eat it regularly, and good for you!
  10. woodworkingboy

    Homemade sauerkraut

    I'd like to try it. Lettuce is ridiculously expensive here during the winter, we eat cabbage in place of it instead.
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