Sounds tasty. I’ve never been much of a pickler, but I’ve done it a few times.
When I was a kid I really liked salt. I think I might have even been deficient because I was getting salt no matter what. The parents banned me from eating the kosher dill pickles in the fridge because they were weirded out by my obsession with salt. Once when I was maybe 10, and the parents weren’t home, I ate a whole quart jar of kosher dill pickles, and realizing that the folks would find out, ran out to the garden and grabbed all the unripe zucchinis and stuffed them in the jar. They weren’t half bad a couple of weeks later.
I think was born a beer or three behind everyone else. It takes me a couple of drinks to hit sober and I’m much better company for it. One of life’s happy drunks.
ETA: Also:
A lot of quotes from that series have roosted in my word-hoard.
I never liked it when my mother brought tongue home, since it looked like… a tongue. But in later years I liked it on sandwiches at Scranton’s only kosher deli, and the one time I had a tongue taco.
When I lived in Budapest, my Hungarian girlfriend’s family used to make chicken soup with the feet and head, and it was a special treat to crack open the head and eat the pea-sized brain. I tried it once; it took me about 5 minutes to hack my way in through the tiny, fragile skull (a feat that took my then-girlfriend or her mother about a second), and then got to revel in the bland, grainy, mushy grayness of the brain. Thank goodness it was only pea-sized.
About a pound of rye flour, some breadcrumbs, a few grains, packet of yeast, a good splash of beer and some olive oil. Enough water to make it into dough.
Which probably isn’t much help if you’re playing along at home.
I “zoomed in and enhanced”, it looks like the black bits in the bread are just shadow being cast by the edges of the air pockets from being mostly lit side-on.
At first I thought they might be fennel seeds or something. But I’m pretty sure now it’s just the fluffy texture suffering from unexpected lighting.
I was just a panicking little kid. I needed some kind of stand in dummy so they wouldn’t notice so I could dump them out later and blame my brother. But I’m bad at planning and forgot about the subterfuge I wanted to run, so it ended up being pickled zucchini and chicken salad sandwiches for lunch a few weeks later.
I had an applewood smoked chicken brat, salad, and Fremont UniversALE UPA. I went too hard on the German honey mustard and the kraut, but hey, at least the reflux is tasty.
Seriously though, I find saurkraut amazing, and I’ve eaten it as a meal by itself on several occasions.
Come to think of it, I’m not really interested in food all that often nearly as much as I’m attracted to the condiments. For instance I’ll put hummus on anything, and have yet to find a combo I dislike, I really like saurkraut and the brat’s pretty much just the delivery mechanism. Same goes for mustards and barbecue sauces.
