Fw: Fw: [Sca-cooks] Sour Cabbage -- notes

[Phlip]

I forwarded Margali the information Johnna came up with about cabbage in
period, because the comment about the extensive use of saurkraut in Bavaria
interested my, and I know she has a Bavarian friend she has visited. Here's
a brief run down on modern Bavarian/German dining habits. I'll also note
that I asked her about any differences between the poorer and more well to
do citizens.

Ene bichizh ogsen baina shuu...

> Phlip wrote:
>
> >Ask Christian about the frequency of saurkraut as a meal in Bavaria,
please.
> >Particularly, if there's any contrast between poorer people and the more
> >well to do.
> >
> >
> There is not a lot of difference in the lower and middle classes in
> Germany foodwise right now [omitting the rich =)]
>
> With the coming of the american style grocery store, and  modern
> refrigeration [still smaller than in america, the kitchens tend to be
> about half the size of american kitchens.] shopping is still done in
> smaller amounts, but the transportation of foods makes prices reasonable
> so the foods available are pretty much the same as everywhere else in
> country. People are not depending on the cheaper cabbage/potato/onion
> grouping as almost everything is available year round. There is also not
> the american habit of convenience foods in the same way - there are
> mixes and instant foods, but the quality and choice is better, and more
> takes the form of seasoning packets [think knorr sauce mixes, and those
> type of spice packets for making swedish meatballs or pot roast or chili
> where you add it to a listing of fresh ingredients like ground meat, and
> cut up vegetables]
>
> In the matter of sauerkraut, people are not making it so much any more
> and buying it, so the movement is to buy the fresh fruits and vegetables
> and storebought pickles [gherkin, giardinera, cauliflower, jerusalem
> artichoke, artichoke hearts and bases, asparagus spears] and making
> cabbage as blaukraut [cooked fresh] Sauerkraut is commonly available as
> a purchased food, so it is still eaten a fair amount, but usually not
> more than one or two times a week unless it is a particular favorite food.
>
> <digesting down an ICQ conversation =) >
>
> Personal note, from shopping over there - they have really excellent
> quality canned vegetables, and dont so much buy frozen stuff the way we
> do here. A lot of people like to go to small local greengrocers for
> fresh salad makings every couple of days - but the refrigerators are
> small - like the oversized cube and tiny apartment style fridges, and
> extra freezers are very rare, and usually only belong to the upper
> middle class people. Chris is very unusual that he has an american size
> kitchen, with a large almost full sized fridge, and a separate freezer
> in his storage room in the basement.

Saint Phlip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....