#Sausage and Sauerkraut

[daily-deliciousness]

Jalapeno beer brats

[morethansalad]

Vegan Bigos (Polish Hunter's Stew)

[scoutingthetrooper]

[thislittlekumquat]

There is no genetic basis of race or nationality, but sometimes you keep not going to the grocery store for cream cheese for your bagels, so your germanic ass sits down with your normal sausage for breakfast and eats it with mustard and toast, and it's actually a delightful change of pace, and you might keep doing it even after you do finally buy cream cheese

[pane-bistecca]

https://pane-bistecca.com/2024/10/20/berner-platte-oder-schlachtplatte/

[computersucker]

post-dinner clarity

[rabbitcruiser]

Anthony Bourdain was born on June 25, 1956, in New York City.  

Bourdain Day  

The life, legacy, and birthday of world-traveling culinarian and  storyteller Anthony Bourdain is celebrated today. Created by José Andrés  and Eric Ripert, fellow chefs and friends of Bourdain, who announced it  with a video, Bourdain Day is celebrated with the sharing of tributes and memories of Anthony Bourdain.

Bourdain achieved rockstar status—a rare feat for a cook—and his  suicide in 2018 devastated his fans, who felt a strong connection to  him. He traveled the world and ate food in just about any location  possible. In the process, he demonstrated the power of a shared meal to  bring people together, the diversity of cuisines and cultures, and also,  in contrast, that no matter where people are from, they very much are  alike. He was a storyteller and explorer of the human condition who used  food as his landscape. His ethos, which drew so many to him, can be  summed up with his own words: "If I'm an advocate for anything, it's to  move. As far as you can, as much as you can. Across the ocean, or simply  across the river. Walk in someone else's shoes or at least eat their  food. It's a plus for everybody."

Anthony Bourdain grew up in Leonia, New Jersey, and began working in kitchens at the age of 13. He later said he learned the most important  lessons of his life as a dishwasher. But addiction took hold of him when  he was in his twenties, and he became hooked on heroin for a time. He  went to Vassar College in New York State for two years before dropping  out and enrolling in culinary school. He then worked as a line cook and  sous chef at a number of restaurants in the Northeast, before becoming  the executive chef at Brasserie Les Halles in Manhattan.

In 1999, after publishing two suspense novels, Bourdain's article "Don't Eat Before Reading This" appeared in The New Yorker,  garnering him some attention. In it he captured kitchen life and the  characters of the underbelly he came across while working there, saying,  "In America, the professional kitchen is the last refuge of the misfit.  It's a place for people with bad pasts to find a new family." The  article set the groundwork for and led to the book Kitchen Confidential: Adventures in the Culinary Underbelly, released the following year, which was a best-seller and brought Bourdain widespread fame. Bourdain followed it up with A Cook's Tour: In Search of a Perfect Meal.

Then came television. Four shows over sixteen years brought viewers  to the far corners of the world, where food and conversation underpinned  an exploration of culture. Bourdain's first show, A Cook's Tour, was adapted from his book and aired on the Food Network in 2002 and 2003. Anthony Bourdain: No Reservations debuted on the Travel Channel in 2005. It received over a dozen Emmy Award nominations and had two wins over its nine seasons. The Layover, also on the Travel Channel, aired from 2011 to 2013.

In 2013, Bourdain moved to CNN with Anthony Bourdain: Parts Unknown.  It won five Emmy Awards and a Peabody Award for "expanding our palates  and horizons in equal measure." Tragically, Bourdain died of suicide on  June 8, 2018, while in France working on an upcoming episode of Parts Unknown. He was 61. Although he is no longer with us, his life and legacy live on in his robust body of work and with Bourdain Day.

How to Observe Bourdain Day

Share  a tribute or memory of Anthony Bourdain along with the hashtag  #BourdainDay. Then you could celebrate his life, legacy, and birthday in  a number of ways:

Read one of his books, such as Kitchen Confidential: Adventures in the Culinary Underbelly, A Cook's Tour: In Search of a Perfect Meal, or No Reservations: Around the World on an Empty Stomach.

Read "Don't Eat Before Reading This," the New Yorker article that set him on a path to fame.

Read a book about him.

Watch Remembering Anthony Bourdain.

Watch Roadrunner: A Film About Anthony Bourdain.

Watch episodes of A Cook's Tour, Anthony Bourdain: No Reservations, The Layover, or Anthony Bourdain: Parts Unknown.

Read remembrances of Bourdain from his fans.

Eat at a place he ate. Visit a place he visited. Read some of his quotes. Above all, move—"As far as you can, as much as you can. Across the ocean, or simply across the river."

Source

[garlicandzest]

Kielbasa and sauerkraut is a quick and easy skillet dinner that’s ready to eat in 30 minutes. This hearty dish is delicious with sweet onion and tender chunks of potatoes. The whole family will enjoy this 30 minute meal.

[binch-i-might-be]

there was an ad for sauerkraut. guess what I'm craving now

[septembergold]

Kielbasa (Beef Sausages) and Sauerkraut for Yuletide aka Christmas. Hearty foods

[jazzeria]

I recently learned how to make pyrizhky stuffed with sauerkraut, and the filling was so good, I decided to make just that!

Sauerkraut sauteed with onion, garlic, and lots of butter. Served with farmer's sausage and homemade sour cream (smetana).

[misforgotten2]

I can smell the impending farts from here.

Woman's Day   February 1965

[adtothebone]

Knoephla, Sausage* and Kraut, improv-style — Opened and boiled a frozen package of *cocktail franks for a bit, then added the frozen dumplings, then back to a boil and a few minutes more to rehydrate (they were in the freezer a bit long). Drain. Add butter to pot, medium heat, then add back drained franks and dumplings along with some garlic and onion powders and oregano. Stir occasionally. Add sauerkraut. Stir occasionally. Dish up!

[nexus-nebulae]

am i aware that pickled and fermented foods and cheese easily trigger my migraines? yes. am i still eating a meal consisting mostly of fermented/pickled foods and cheese? also yes

[4e7her]

UAFBUIAIUFHSD THE RESULTS,,,,, HELLO TONGS COMMUNITY

[spatchcocked-and-loaded]

German Skillet with Mustard Cream Sauce