Posts by Powderdog

I went on the internet to identify a weed that has taken over my garden and found that I have been missing a really great wild vegetable, Purslane.  Chefs in NY are paying $7 / lb. for the stuff.  Google for it and you can...

Wow, I think I hit the jackpot of information here.  Many thanks to all.  I'm well aware that there is no single "authentic" recipe for sauerbraten but now I have a pretty good handle on what is traditional with old...

If I can ever find out what spices go into "Sauerbraten Seasoning",  I'll send you a very authentic recipe for sauerbraten.  If there were going to be a national dish for Germany, it would be...

Are there any Germans out there who know what spices go into sauerbraten seasoning ?  There are zillions of sauerbraten recipes on the web and I'm  sure they are all tasty but I want to make authentic German Sauerbraten using...

I haven't opened it yet; it's not supposed to be ready for another month.  It looks only slightly clowded; almost clear; nothing suspicious looking.  I noticed after I closed it up that I was supposed to cut the ends of the...

Pie can also be eliptical provided that the two axis are of equal length.

A couple of weeks ago I put up a quart of Kosher style pickles by the canning method (hot water bath).  The top of the jar is depressed downward indicating a partial vacuum within.  This tells me that  there is no...

Well I found out what I needed to know; the Harsch crock is totally unsuited for souring one head of cabbage.  The problem is that the opening in the top of the 10 liter size is too small to fit a head of cabbage...

D = C / Pi

Should I send my head to the Harsch company or have them send the crock for a fitting? >Just remember to weight the cabbage so it stays under the liquid.  You can use a plate that fits within the crock,  with a rock on...