Texas Fall/Winter thread!

[pacerron]

I don't think we ever canned any green tomatoes, but every time we got to Ardmore, OK, we have to stop for lunch at Louie's Catfish Corner. It's one of those old buildings that you wouldn't consider stopping at if you were just passing through town, but they have an excellent catfish lunch that includes "Green tomato relish"; pretty big chunks of green tomatoes, slightly sweet. Louie's specializes in catfish and Mexican dishes. We've never tried anything but the catfish, although the Mexican food we've seen delivered to other tables certainly looks good. And I don't know of any place with better and faster service. My wife doesn't care for the green tomato relish, but I like it.

My wife makes a sweet relish with yellow summer squash that's great. We have Big Red Smokey dogs with the relish, mustard, chopped onion, and topped with Sauerkraut. The topping is so deep you have to eat them over a plate to keep recouping what falls off.

 

[Bird]

Ron, I've had some relish with the yellow summer squash. I think that squash is good no matter how you eat it, raw in salads, steamed, stewed, fried, pickled, etc. You know my parents moved us to Baltimore when I was a baby and Dad worked in the Social Security offices there, but they didn't like that area and moved back to Oklahoma before long. But they said when you ordered a hot dog in the Baltimore area (early 1940s) they always asked, "With or without kraut?" So I grew up eating sauerkraut on my hot dogs, but my wife won't eat kraut at all. And I don't recall kraut ever being offered with hot dogs in this part of the country.

I've never been much of a golfer, but I've played a little golf in many different parts of the country, and that usually meant play the front 9, then get a hot dog to start the back 9. And for reasons unknown to me, it always seemed that all golf courses had the best hot dogs I could find, although it was usually just mustard and relish on it.

 

[pacerron]

Ron, I've had some relish with the yellow summer squash. I think that squash is good no matter how you eat it, raw in salads, steamed, stewed, fried, pickled, etc. You know my parents moved us to Baltimore when I was a baby and Dad worked in the Social Security offices there, but they didn't like that area and moved back to Oklahoma before long. But they said when you ordered a hot dog in the Baltimore area (early 1940s) they always asked, "With or without kraut?" So I grew up eating sauerkraut on my hot dogs, but my wife won't eat kraut at all. And I don't recall kraut ever being offered with hot dogs in this part of the country.

I've never been much of a golfer, but I've played a little golf in many different parts of the country, and that usually meant play the front 9, then get a hot dog to start the back 9. And for reasons unknown to me, it always seemed that all golf courses had the best hot dogs I could find, although it was usually just mustard and relish on it.

It is interesting how different parts of the country and the world eat different combinations of things.
My families originated from England and Ireland, my wife's from Germany and Hungary so there are a lot of different foods in our background. Some have stayed pure but most are Americanized quite a bit.
She tried making kraut from our garden grown cabbage a couple years. Kept it in crocks under the basement stairs. The smell wasn't too bad but the scum on top from the fermentation process that had to be taken off to get to the good stuff turned me off.
It wasn't as strong as I like either.
I grew up on canned kraut which tastes like a can but we have eaten kraut from glass jars for years that is just right for my taste buds.
Part of the heritage is always eating some kraut on New Years Eve. I'm sure you know why.

 

[Bird]

Of course I've heard of the pork and kraut on New Years, and there's no doubt I'd enjoy it, but our tradition for New Years is blackeyed peas.

Never made any sauerkraut, and since my wife won't eat it, I always buy the smallest can the grocery store has. When my parents lived in Anchorage, my mother went with some ladies group or church group on a tour of the Alaska state prison in Seward once and I remember her saying they were making kraut in the prison and the visitors were encouraged to sample it. She said it was very good. When I was a kid, she sometimes cut wieners into bite sized pieces, mixed them with kraut and heated it up for a main dish. And that would still suit me just fine.

 

[pacerron]

Of course I've heard of the pork and kraut on New Years, and there's no doubt I'd enjoy it, but our tradition for New Years is blackeyed peas.

Never made any sauerkraut, and since my wife won't eat it, I always buy the smallest can the grocery store has. When my parents lived in Anchorage, my mother went with some ladies group or church group on a tour of the Alaska state prison in Seward once and I remember her saying they were making kraut in the prison and the visitors were encouraged to sample it. She said it was very good. When I was a kid, she sometimes cut wieners into bite sized pieces, mixed them with kraut and heated it up for a main dish. And that would still suit me just fine.

Yep,
Sauerkraut and wieners fried in a skillet.

 

[robbyr]

Isn't sauerkraut just rotten cabbage?

 

[Bird]

Isn't sauerkraut just rotten cabbage?

:laughing::laughing:

 

[farmgirl19]

Here's the recipe if anyone is interested.

Dilly Green Tomatoes

Select small, firm, green tomatoes. Cut up into quarters.
Put into sterilized quart jars.
To each quart, add:
1 clove garlic
1 stalk celery
1 hot green pepper
1 head of Dill
For about 8 quarts : combine 2 quarts of water, 1 quart of cider vinegar. 1 cup of salt.
Cook the liquid 5 minutes. Fill each jar to within 1/2 inch from the top with the liquid.
Seal the jars

Ron

Thanks, pacerron! I'll make a few of these this weekend! I always have green tomatoes in the garden when the first freeze comes, and look for ways to save them!

 

[farmgirl19]

Mmmm Sauerkraut and wieners. Makes me hungry thinking about it. I love sauerkraut!

I actually made it from fresh cabbage, for the first time, last fall. I made 2 Two gallon crocks of it. After it was fermented, I put it in jars and processed it, so I could enjoy it all winter, without having to get it from under the fermenting scum, but the one time!

I'll eat sauerkraut as mentioned, or on a hot dog, or by itself. I think it is just plain good! It is also very filling and low calorie too! I just don't eat it if I am going to be in public! :laughing:

And robbyr, it is fermented cabbage, not "rotten".

 

[Lou66]

Oh no Robby it fermented..:laughing: Lou

Isn't sauerkraut just rotten cabbage?

 

[Western]

Isn't sauerkraut just rotten cabbage?

Really?? everyone knows it's a PO'd German.geeeeeezzzzz

 

[Kyle_in_Tex]

Fermented... stay out of public:laughing::laughing:

Girl... your just in the wrong country
I spent a year and a half in South Korea, many years ago, and every family had an urn/pot of Kimchi constantly in progress.
They didn't/couldn't waste much when it comes to food, so a lot more items/parts than what is described in Americanized recipes of it were tossed in the pot. The lids were constantly blurping and the smell was not pleasant to us westerners there courtesy of your tax dollars, in your case your dad's tax dollars. You guys speak of Montezuma's revenge! You have a small clue
And Lou... dogs, cats, rats, and other small animals were common place hanging from a rope in an outdoor market.
When you ordered a beer from a local place you better make sure the bottle was brought to you and you removed the cap yourself.

Remember when they even tried to blame global warming on bovine flatulism? Didn't know it was truly caused by kimchi pots in S. Korea...

 

[Western]

Supposed to have wind chills in the low 20's tonight, not going to be fun at work tonight.:shocked: When we had a night like this last year, I was freezing and 2 girls about 55 years old (much older than Sisters Brandi and FG19) came up and ask me "how can you stand to work outside in this?"

Thinking on the "fly", I said " cause I get to see pretty girls like y'all!" They blushed, giggled and 10 minutes later, they came back with 2 large Starbucks coffees and a phone number written on one cup:thumbsup: That told me it was cold enough to cloud their vision!!:rotfl:

 

[farmgirl19]

Fermented... stay out of public:laughing::laughing:

Girl... your just in the wrong country
I spent a year and a half in South Korea, many years ago, and every family had an urn/pot of Kimchi constantly in progress.
They didn't/couldn't waste much when it comes to food, so a lot more items/parts than what is described in Americanized recipes of it were tossed in the pot. The lids were constantly blurping and the smell was not pleasant to us westerners there courtesy of your tax dollars, in your case your dad's tax dollars. You guys speak of Montezuma's revenge! You have a small clue
And Lou... dogs, cats, rats, and other small animals were common place hanging from a rope in an outdoor market.
When you ordered a beer from a local place you better make sure the bottle was brought to you and you removed the cap yourself.

I don't like fresh cabbage, or kimchi. :confused3:

Funny about the beer. In Texas, a few years ago, some bars still had recapping machines. So, many of us were warned, always buy your beer in a can, and watch them open the can.

Seems as if some bars would make last call, deliver the beer to patrons, then about the time they all had a swig, they turned on the lights and ran everyone out. They would take the bottles that were mostly full, and add to them from other opened bottles. Then they would recap it, put it in the fridge, and sell it again tomorrow night.

I've heard that isn't a problem anymore in bars, but it took me a while before I'd drink a beer in a long neck, if I was out. Now, I do most of my drinking at home, so that I don't have to drive afterwards! A keg, a can, or a longneck, it's all good!

 

[lostcreekranch]

Nothing better than Korean BBQ, Kimchi, Hite Draft Beer, followed by several rounds of Soju on Goeje Island S. Korea. Get to enjoy a couple times a month while negotiating Drillship contracts with Korean shipyards.

Soju Warrior

Rick

 

[Bird]

I don't like fresh cabbage, or kimchi. :confused3:

Funny about the beer. In Texas, a few years ago, some bars still had recapping machines. So, many of us were warned, always buy your beer in a can, and watch them open the can.

Seems as if some bars would make last call, deliver the beer to patrons, then about the time they all had a swig, they turned on the lights and ran everyone out. They would take the bottles that were mostly full, and add to them from other opened bottles. Then they would recap it, put it in the fridge, and sell it again tomorrow night.

I've heard that isn't a problem anymore in bars, but it took me a while before I'd drink a beer in a long neck, if I was out. Now, I do most of my drinking at home, so that I don't have to drive afterwards! A keg, a can, or a longneck, it's all good!

I never heard of such a thing, so I wonder if there's any truth to it.

 

[jinman]

I don't think there is any way I don't like cabbage: raw, slaw, cooked, with corned beef, sauerkraut, etc. As a kid, I was horribly allergic to cooked cabbage. Raw cabbage or sauerkrat were fine, but boiled cabbage kicked my butt. Until I was about 11 years old, I would break out in huge welts all over my body. Suddenly, at age 11, the allergy went away and I ate all the cooked cabbage I could. A large wedge lightly spritzed with basalmic vinegar is mighty tasty.:licking:

 

[dave1949]

Grocery stores usually have fresh sauerkraut in the meat section. That has a mild taste and is lightly fermented compared to canned kraut.

I like slaw, and kraut with pork and mashed taters, on hotdogs, in a Reuben sandwich. :licking:

 

[pacerron]

I like slaw, and kraut with pork and mashed taters, on hotdogs, in a Reuben sandwich. :licking:

Sounds great to me. We have our version of a Reuben 1-2 times a week. Homemade Honey-Buttermilk bread, baked ham that we have rebaked with pineapple and whole cloves, to get rid of more of the grease and improve the flavor. Swiss cheese or a combination of Swiss and Hot Pepper Cheese, and Vlasic old fashioned kraut from a glass jar, which is not whangy like canned kraut.
Darn.. it's 2200. Too late for one tonight, but lunch tomorrow will probably be it, with homemade dill pickle spears.:licking: