Buddah on 9/16/2007 at 10:01 am said:

Oh that sux, maybe someone will look to lighten their load and you can split the bill with them. It is quite expensive to do on your own, so there must be someone that might share with you. Try posting something in the forum area.

It’s worth a try. I gotta go, the Farmer’s Market starts in an hour and 1/2. Hey the longer you simmer that kraut the more tender it is.

Sam on 9/16/2007 at 9:39 am said:

The FFS is sold out of exhibitor booth space!!! We are going to go, but unless someone wants to split a booth(not likely) we will just be there to party and check it out.

Oh that sux, maybe someone will look to lighten their load and you can split the bill with them. It is quite expensive to do on your own, so there must be someone that might share with you. Try posting something in the forum area.

Buddah on 9/16/2007 at 5:40 am said:

Okay Sam, I will expect a demo sample at the Fiery Foods Show.

The FFS is sold out of exhibitor booth space!!! We are going to go, but unless someone wants to split a booth(not likely) we will just be there to party and check it out.

Sam on 9/16/2007 at 12:16 am said:

Hey check it out guys, my wife Tina is German and makes the best kraut ever. Here’s what you gotta do: first, dump a jar of store bought kraut (doesn’t really matter what kind) into a strainer to get rid of the liquid. Rinse the kraut out really well. Throw a couple of strips of chopped up bacon into a sauce pan to brown, then add about half a cup of chopped onion to brown as well. Add in the rinsed kraut, about a cup each of water and dry white wine, about a tablespoon brown sugar, a half teaspoon Magi seasoning and approx a tablespoon of caraway seeds (caraway seeds are a MUST). Let simmer for at least an hour before eating. My wife doesn’t actually use a recipe, just throws it together, so adjust any of the ingredients to your taste, just don’t omit any of the actual ingredients. Then I like to chop half an onion and 4 cloves of garlic coarsely, throw those in a large sauce pan with 2 cans of beer, in go the brats, boil for at least 15 minutes, then take them to the grill. After a nice browning, serve with a decent coarse brown mustard and any other condiments of choice. All of this should preferably be consumed in front of a ball game. Enjoy!!!!!

Okay Sam, I will expect a demo sample at the Fiery Foods Show.

Justin on 9/15/2007 at 11:58 am said:

buddah, your comment just made my mouth water more than the review, (just the mention of kraut) i got some brats for today but im going to have to go back for kraut, and ill look for this mustard while im there, im getting bored with the yellow stuff anyway and the review made it sound good.

Hey check it out guys, my wife Tina is German and makes the best kraut ever. Here’s what you gotta do: first, dump a jar of store bought kraut (doesn’t really matter what kind) into a strainer to get rid of the liquid. Rinse the kraut out really well. Throw a couple of strips of chopped up bacon into a sauce pan to brown, then add about half a cup of chopped onion to brown as well. Add in the rinsed kraut, about a cup each of water and dry white wine, about a tablespoon brown sugar, a half teaspoon Magi seasoning and approx a tablespoon of caraway seeds (caraway seeds are a MUST). Let simmer for at least an hour before eating. My wife doesn’t actually use a recipe, just throws it together, so adjust any of the ingredients to your taste, just don’t omit any of the actual ingredients. Then I like to chop half an onion and 4 cloves of garlic coarsely, throw those in a large sauce pan with 2 cans of beer, in go the brats, boil for at least 15 minutes, then take them to the grill. After a nice browning, serve with a decent coarse brown mustard and any other condiments of choice. All of this should preferably be consumed in front of a ball game. Enjoy!!!!!

Justin on 9/15/2007 at 11:58 am said:

buddah, your comment just made my mouth water more than the review, (just the mention of kraut) i got some brats for today but im going to have to go back for kraut, and ill look for this mustard while im there, im getting bored with the yellow stuff anyway and the review made it sound good.

Well its great stuff. I love brown mustard, and this one worked well with kraut. I am going to the Nats game today and I might bring it with me.

Justin on 9/14/2007 at 1:24 pm said:

Nick has 3 reviews for me to post. Can anyone give me a clue how to ‘publish’ in word press?!? I can get the drafts in there okay. There is the publish link shortcut thing, but how is it applied to the draft to actually ‘publish’ to the blog?!? Anyone, ANYONE! lol

i havent figured it out either, nick told me i could keep sending them to him in word documents so thats what i did with the rest of the sauces from my first batch, but i want to figure it out for my second box though just so i dont flood his email with all the reviews.

I can’t figure it out either.

I’ve got more reviews to be posted also and hate to keep loading up Nick. Haven’t received my second box yet. Can’t wait.

I made some hot italian sausage, not the best of choices, but it was what I had. I got me some kraut too, and while I was salivating, I got me some aged cheddar cheese, added me some kraut and mustard and mmm…mmm….good. The sausages were nice too, but that stupid cheese combo really was delicious. Good mustard folks, can’t wait for the habanero mustard.

Great review!