Got a kick out of this...

[Dondilion]

The French fought courageously in WW1. In WW11 they were organised for WW1 and were easily out maneuvered by the Germans. The British were fortunate that there was sea water between them and the Germans.

The most ignominous surrender in WW11 was not by the French.
The British (80,000 strong) surrendered Singapore to the Japanese who were literally out of ammo.

The worst in British military History.

[d-ray657]

Does France get a win for Libya?

Regards,

D-Ray

[piece-itpete]

US bombs

In ww2 the left in France maneuvered the right literally out of the country. They had already decided to surrender at that time.

Pete

[BlueStreak]

"Time for Outrage", by Stephane Hessel.

A book written by a Free French Resistance Fighter about the postwar effort to overcome the French political right wing. Seems it really wasn't all that hard in the wake of Nazi occupation...............

Dave

[Big_Bill]

Originally Posted by Charles

I donno.

What do the Germans use to make kraut?

Chas

Sauerkraut ( /ˈsaʊərkraʊt/; German pronunciation: [ˈzaʊ.ɐˌkʁaʊt] ( listen); Yiddish: זויערקרויט zoyerkroyt [ˈzɔjərˌkrɔjt]), French Choucroute, Polish Kiszona kapusta directly translated: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.[1][2] It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is therefore not to be confused with pickled cabbage or coleslaw, which receives its acidic taste from vinegar.

The Germans had many opportunities to teach the French how to make it, and enjoy the culinary benefits, and Epicurean Delight

Bill

[Charles]

Originally Posted by Big_Bill

Sauerkraut ( /ˈsaʊərkraʊt/; German pronunciation: [ˈzaʊ.ɐˌkʁaʊt] ( listen); Yiddish: זויערקרויט zoyerkroyt [ˈzɔjərˌkrɔjt]), French Choucroute, Polish Kiszona kapusta directly translated: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.[1][2] It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is therefore not to be confused with pickled cabbage or coleslaw, which receives its acidic taste from vinegar.

The Germans had many opportunities to teach the French how to make it, and enjoy the culinary benefits, and Epicurean Delight

Bill

You are correct, the Germans use cabbage to make kraut.

But I can see that due to your analytical nature you're not a great deal of fun at the water cooler.

Chas

[bhunter]

Originally Posted by finnbow

Tremendous stuff. I make it at home as well. If anybody is interested in the secret to this stuff, let me know.

I'm interested in the recipe. I used to get my kraut from a local Russian deli, but the owner retired. That plate looks damn good. I've even looked at special crocks and such but have yet to pull the trigger. I just brought back 10 pounds of Volga German sausage from Northern California.

[finnbow]

Originally Posted by bhunter

I'm interested in the recipe. I used to get my kraut from a local Russian deli, but the owner retired. That plate looks damn good. I've even looked at special crocks and such but have yet to pull the trigger. I just brought back 10 pounds of Volga German sausage from Northern California.

Here ya go.

One 2# bag of sauerkraut. Rinse by putting in a large colander and immersing in a sink full of cold water. Rinse 4-5 times. This is essential.

Render fat from two slices of chopped bacon. When bacon is brown, add one large chopped onion and saute until soft.
Add drained and rinsed sauerkraut, along with:
1 peeled and grated Granny Smith (or other tart) apple
2 bay leaves
8 whole black peppercorns
4 whole cloves
2 cups dry white wine (dry Riesling or Sauvignon Blanc)

Bring sauerkraut to a boil and add ample porcine goodness (ham, pork chops, smoked sausage, bratwurst). Have the pork covered by the kraut.

Simmer for an hour and serve on a large platter with meat piled on top of sauerkraut and boiled new potatoes (red or white) surrounding the kraut (boil potatoes separately). Serve with hot mustard.

This goes best with a tart, dry white wine (again a dry Riesling (preferably from the Alsace) or Sauvignon Blanc)

[Charles]

I have to hand it to you Finn, that's an interesting recipe.

Chas

[finnbow]

Originally Posted by Charles

I have to hand it to you Finn, that's an interesting recipe.

Chas

People that say they don't like sauerkraut love this stuff. It does not have the sour, stinky, salty funkiness of kraut simply heated from the bag or can.