Well, it is not a code for anything, it is just that - an experiment with the food that I have never tried to eat, nor cook before. The food that was somewhat of a mystery to me. Not that I do not know what sausages are, I do cook with them but this was uncharged territory. I always say that spices give foods their ethnic identity. So aside from the fact that they are all sausages, the American breakfast sausages are different from Italian or polish ones, and spices is what gives the ordinary sausage it's passport. I love all kinds of food (my hips will nod in agreement with this statement). My neighborhood can be compared to an amazing salad - people from around the world live here in harmony. I have an opportunity to try different kinds of flavors all the time. Mexican food is always just around the corner - I love it! That' is why I had to have chorizo and try it. Only at home my husband read the label.... I do not recommend doing it... You really don't want to know what is is made of. None the less, no one could stop me now!
So! The flavor is good! The fat content not so good. My husband woke up with the heartburn in the middle of the night. (He must be getting old) He informed me that athough the level of heat was nice it was not supposed to last into the night and that the leftovers will not be consumed.
Ha! what ever do you mean? I am a queen of left overs! A self proclaimed queen but queen none the less! We all have done that. The Thanksgiving turkey ends up as a sandwich or a casserole. The bones from the roasted chicken from Costco makes a lovely soup. I can go on ... I will have this dish eaten one way or the other.
Here is the other.
Cabbage is somewhat of a national vegetable in Russia. Russians make it into their own version of sour kraut. Really delicious, too! Every household makes it at home. The recipes are endless and the final product is done within a week or two. The only trick has to do with the moon phases. I do not exactly know. I think it has to be started within 2 days of either new noon or full moon.
But I digress. The cabbage is eaten in so many ways that simply boiling it the Irish way for St Patrick's seems almost blasphemous. Most common and quick way of cooking it is frying/sauteing it with onion in a large frying pan on slow or fast flame. Once again! Methods and spices are simply endless: however many cooks in Russia that is the number of recipes. Some add tomato product - these days usually ketchup, some shred a carrot in the mix, some add some garlic, or finish with a bunch of chopped up dill... I can go on. I love all of the above and add a sausage or Turkey Bacon to the mix. Like here
Now you see where I'm going with it. I had the leftovers, loaded with flavor! So I sliced up the onion and shredded the cabbage and dumped in the left overs.
The package said to cook thoroughly with beans or potatoes. OK! here we go. Toss it in the pan with some onions. Looks good! Now lets try potatoes. I was a little intimidated by that. They won't exactly fry nor cook well without liquid. OK! - then a cup of water should do. Now! definitely too much fat and not enough fiber.... half of shredded cabbage should work.
So! The flavor is good! The fat content not so good. My husband woke up with the heartburn in the middle of the night. (He must be getting old) He informed me that athough the level of heat was nice it was not supposed to last into the night and that the leftovers will not be consumed.
Ha! what ever do you mean? I am a queen of left overs! A self proclaimed queen but queen none the less! We all have done that. The Thanksgiving turkey ends up as a sandwich or a casserole. The bones from the roasted chicken from Costco makes a lovely soup. I can go on ... I will have this dish eaten one way or the other.
Here is the other.
Cabbage is somewhat of a national vegetable in Russia. Russians make it into their own version of sour kraut. Really delicious, too! Every household makes it at home. The recipes are endless and the final product is done within a week or two. The only trick has to do with the moon phases. I do not exactly know. I think it has to be started within 2 days of either new noon or full moon.
But I digress. The cabbage is eaten in so many ways that simply boiling it the Irish way for St Patrick's seems almost blasphemous. Most common and quick way of cooking it is frying/sauteing it with onion in a large frying pan on slow or fast flame. Once again! Methods and spices are simply endless: however many cooks in Russia that is the number of recipes. Some add tomato product - these days usually ketchup, some shred a carrot in the mix, some add some garlic, or finish with a bunch of chopped up dill... I can go on. I love all of the above and add a sausage or Turkey Bacon to the mix. Like here
Now you see where I'm going with it. I had the leftovers, loaded with flavor! So I sliced up the onion and shredded the cabbage and dumped in the left overs. My experiment was a success! A Russian/Mexican fussion, if you will. That's what happed
