tag:blogger.com,1999:blog-13695947.post5380207836332376704..comments2024-03-28T07:47:44.433+02:00Comments on NAMI-NAMI: a food blog: Estonian Christmas Recipes: Sauerkraut Braised in BeerPillehttp://www.blogger.com/profile/05817049547134774699noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-13695947.post-63838944725472507532012-01-03T18:13:19.310+02:002012-01-03T18:13:19.310+02:00Great, Mikaela! We served this cabbage on Christma...Great, Mikaela! We served this cabbage on Christmas eve again, and it was universally well received!Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-28243316028130413172011-12-23T17:22:46.566+02:002011-12-23T17:22:46.566+02:00Thank you for this recipe. I have my father here i...Thank you for this recipe. I have my father here in London this Christmas, and he was a bit appauled by the idea of having "german saurkraut" with the verivorst (which we smuggled in from Sweden! :)). I am simmering it now and the smell is familiar and will make everyone very pleased tomorrow!<br />Merry Christmas!Mikaela de Villehttp://www.queenstreet.senoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-16705858038752065362007-12-26T21:47:00.000+02:002007-12-26T21:47:00.000+02:00Dhanggit – pork braised in beer (or beef in beer, ...Dhanggit – pork braised in beer (or <A HREF="http://nami-nami.blogspot.com/2007/11/beef-and-beer-oven-stew-aka-finnish.html" REL="nofollow">beef in beer</A>, for that matter), as well as sauerkraut in beer all improve when left to stand overnight. I think our boudin noir and our verivorst (literally, blood sausage) are pretty similar (I guess the spicing is a bit different, and we use more barley groats in the filling).<BR/><BR/>Lobstersquad – I’d rinse the bottled stuff first, dear Ximena. And avoid those sauerkraut jars with added vinegar – you want just the salt and cabbage version!<BR/><BR/>Ülle – see on hea retsept, usu mind! Poolakate poest peaksid leidma ka head hapukapsast (vaakumpakendis nt). Rõõmsaid jõule on juba hilja soovida, aga Happy Hogmanay siis:)<BR/><BR/>Marika – see on hea lihtne retsept, nii et proovi aga!<BR/><BR/>Alpa – thanks for popping by. <BR/><BR/>Annemarie – so, did you manage to convert your hubby?<BR/><BR/>Mann – no vot, on ju hea retsept!<BR/><BR/>John – well, time-shortage is keeping me from posting the recipe. But just take your usual tiramisu recipe and replace the ladyfinger biscuits with thin gingerbread ones :)<BR/><BR/>Anon. – ma panin Flickrisse <A HREF="http://www.flickr.com/photos/naminami/2134173708/" REL="nofollow">verivorsti pildi</A> üles, ehk leiavad sealt :)<BR/><BR/>Tartelette – it’s definitely a holiday dish here, as it’s so heartwarming and simple to make..<BR/><BR/>Katie – so what’s the difference between German sauerkraut and French choucroute? The preparation processes seem to be pretty similar, no?<BR/><BR/>Krentu – ma oma ema käest juba kuulsin, et Su ema seda ka seda kapsast tegi ja kiitis. Me sõime kodus tänavu hautatud punast kapsast hane kõrvale, aga vanaema juurde peole võtsin õllekapsast kaasa ja eeloleval laupäeval telliti ka mu õllekapsast ühele peole.. Huvitav on see, et nt Maarja lisas kapsale suhkrut. Eks see tõesti oleneb kapsast.. <BR/>Ja Uus-Kongo kapsaga olen täiesti kursis, see mu lemmik ka. Hästi ilus peenelt riivitud kapsas ja turult saab veel mõnusalt mahedat versiooni..Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-85245333945813958652007-12-25T05:10:00.000+02:002007-12-25T05:10:00.000+02:00Aitäh selle retsepti eest! Tegin neid kapsaid ja n...Aitäh selle retsepti eest! Tegin neid kapsaid ja nad on tõesti imelised! Osutusid suureks jõululaua hitiks! Ma panin natuke vähem suhkrut ja osa suhkrust asendasin tumeda suhkruga. <BR/>Kas Sa oled proovinud Uus-Kongo talu kapsaid? Väga head mu meelest ja väga mõnusasti peenikeseks riivitud.Krentuhttps://www.blogger.com/profile/11234318831627084242noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-50210766988217919952007-12-22T22:51:00.000+02:002007-12-22T22:51:00.000+02:00I love sauerkraut. When we lived in Andorra (I kn...I love sauerkraut. When we lived in Andorra (I know, strange) I could get an excellent German sauerkraut. Here, of course, I only get the French Choucroute. I'm trying your recipe, anyway. Sounds delish!Katie Zellerhttps://www.blogger.com/profile/17498599461583826030noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-57107360877927141552007-12-22T04:13:00.000+02:002007-12-22T04:13:00.000+02:00I just made "choucroute"! Sauerkraut with differen...I just made "choucroute"! Sauerkraut with different cuts of pork,but unlike my mother and grandmother I lightened it up a bit. I don't know why I have to have sauerkraut during the holidays, it is comfort food for me!Helenehttps://www.blogger.com/profile/15119932841882891505noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-58013362027146681332007-12-20T20:10:00.000+02:002007-12-20T20:10:00.000+02:00Pille, peaksid välismaalaste jaoks ikka ilusa post...Pille, peaksid välismaalaste jaoks ikka ilusa postituse verivorstidest pohla-õunamoosiga ka üles panema.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-31868211343851151822007-12-20T20:00:00.000+02:002007-12-20T20:00:00.000+02:00Nice, but when is the promised Christmas tiramisu ...Nice, but when is the promised Christmas tiramisu coming?John Menzieshttps://www.blogger.com/profile/17065568311956571575noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-74957969679258830552007-12-20T18:31:00.000+02:002007-12-20T18:31:00.000+02:00eelmisel aastal tegin neid õllega kapsaid ja seeaa...eelmisel aastal tegin neid õllega kapsaid ja seeaasta tuleb kordus.Maarjahttps://www.blogger.com/profile/08682194491592450708noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-79845300138413484822007-12-20T18:18:00.000+02:002007-12-20T18:18:00.000+02:00I love sauerkraut - there's something about its vi...I love sauerkraut - there's something about its vinegary flavor that gets my tastebuds tingling and mouth salivating. I need to have a jar of it in the fridge at all times; I know that makes me a little odd. Have never thought of doing my own, but the addition of beer would make even the husband a fan!Annemariehttps://www.blogger.com/profile/13611096567139013824noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-74025507670195634352007-12-20T12:29:00.000+02:002007-12-20T12:29:00.000+02:00Ma ei ole kunagi ise hapukapsaid valmistanud, aga ...Ma ei ole kunagi ise hapukapsaid valmistanud, aga ma võib-olla pean seda retsepti proovima! Mulle meeldib kasutada õlut keetmises :-).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-11970837640835063912007-12-20T12:19:00.000+02:002007-12-20T12:19:00.000+02:00Pille, suur tänu selle retsepti ülespanemise eest....Pille, suur tänu selle retsepti ülespanemise eest. Oligi juba mure, mismoodi neid kapsid teha, sest rasvast sealiha lihunikul enam ei olnud ja ega mulle pekised kapsad ei meeldi ka.<BR/>Rõõmsaid jõule!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-24441970939079371812007-12-20T10:17:00.000+02:002007-12-20T10:17:00.000+02:00there´s no way on earth I can find fresh sauerkrau...there´s no way on earth I can find fresh sauerkraut here. Do you advise rinsing the bottled stuff, or using it straight away as it is? I love sweet/sour cabbage dishes, but am always stumped by sauerkrautlobstersquadhttps://www.blogger.com/profile/16130188841853502828noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-4979554929776040162007-12-20T09:24:00.000+02:002007-12-20T09:24:00.000+02:00i am not familiar with estonian dishes, thanks for...i am not familiar with estonian dishes, thanks for sharing this recipe! pork braised on beer is always good..specialy when you eat it the next day after reheating it!!:-) im wondring if your black sausages are same as what we call in france as the "boudoin noir" the blood sausagues??Chibog in Chiefhttps://www.blogger.com/profile/16761011670490732001noreply@blogger.com