Saturday Attempt at Brats and Saurkraut

hapster · September 2014

GreenWave36 said:
hapster did you roast those red potatoes on the egg? If so, recipe please. Thanks.

Yep. In a perforated grill pan. Toss them with olive oil, and them liberally season with sea salt, black pepper, and garlic salt.

One of my wife's favorites off the egg

Acn · September 2014

Phatchris said:
@Skiddymarker‌ it's not a martini without vermouth

Well there are certainly those of us who would also argue that it isn't a martini without gin. If you've already changed what should be the main ingredient, why worry about standards with the complimentary ones?

Phatchris · September 2014

Acn said:

Phatchris said:
@Skiddymarker‌ it's not a martini without vermouth
Well there are certainly those of us who would also argue that it isn't a martini without gin. If you've already changed what should be the main ingredient, why worry about standards with the complimentary ones?

I agree no Gin no martini, but @Skiddymarker‌ never mentioned preference to gin or vodka, just no vermouth and 3 olives....

Skiddymarker · September 2014

Acn said:

@Skiddymarker‌ it's not a martini without vermouth
Well there are certainly those of us who would also argue that it isn't a martini without gin. If you've already changed what should be the main ingredient, why worry about standards with the complimentary ones?

@Acn - Went right over my head, you are so right - Hap was drinking Tito's vodka martini - that is an eastern European abomination of a great English beverage, the gin Martini. Tito's is made in Texas, I think, so that might make it alright.

I prefer the Vermouth bottle to be simple waved over the shaker, so as not to dilute the Brokers London Dry Gin.

Skiddymarker · September 2014

@Phatchris - had one or two of those all gin three olive Martinis when I posted, just like a recipe, I did not mention the main ingredient.

KiterTodd · September 2014

Skiddymarker said:

Three olives in a Martini - ask mt 8 year old granddaughter she shakes mine, and Vermouth is a highly overrated accessory.
The cook looks good, love brats in beer and kraut. Kid you not, try it with a German lager.

A Tito's dirty martini. NICE!!! :-bd
It is likely that the vermouth is only there as an accessory. I place the bottle next to the shaker, unscrew the cap, and then screw the cap back on. That's all the vermouth you need.

KiterTodd · September 2014

Reminds me of a conversation with an old uncle when he saw me drinking a martini at his son's wedding...

"Ahhh, I see you have a martini there. Do you know the thing about martinis?...

...A Martini is like a woman's breasts.
One isn't enough.
Two is just right.
Three is too many."

I have tested this theory countless times, and I have to say he was correct.

dldawes1 · September 2014

I bought some 'Sourbrats' from my butcher a couple weeks ago. Brats stuffed with sauerkraut.

Yep they were awesome !!

JethroVA · September 2014

Gdamn that's some serious food porn. Normally PBR is the Preferred Beer of Richmond but that may need to change to Preferred Brats of Richmond.

hapster · September 2014

JethroVA said:
Gdamn that's some serious food porn. Normally PBR is the Preferred Beer of Richmond but that may need to change to Preferred Brats of Richmond.

Thanks! Just finished the last one and kraut tonight. They will be on the short rotation this Fall for sure

Cookinbob · September 2014

i learned to do Brats from my relatives in Wisconsin. I learned to brown them first, then let them simmer in a bath of beer and onions. To me, they taste better that way. I actually cooked some tonight, had them on a fresh roll with some brown mustard and roasted sliced red potatoes on the side (thanks Wegmans for the potatoes).

Saturday Attempt at Brats and Saurkraut

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