Wednesday, April 29, 2015

29th April, 2015: We're German, I Hope You Like Germans Too (Oh Yeah!)


A new and somewhat humiliating function of my day job requires me to look at our user activity and make sure no one has been up to anything naughty. Already that has lead to a number of off-color nicknames among the unfortunate few of us charged with this task: Parade of Dicks, Dick Duty, Flood of Cocks, Game of Dicks, Weiner Watch.

Well, if we're going to have dicks for dinner (so to speak), might as well have that with a side of sauerkraut and some roasted new potatoes.

Of course, I don't actually have a weiner to serve up – and I'm talking both the charcuterie or the male reproductive organ for which the German word for sausage is a euphemism – so instead I boiled up a pig's tongue that I had in the freezer from this year's Porkpocalypse*.

[ * About which I will write eventually, Adam, fear not. I've just been quite busy. Hence these little missives. ]

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Sauerkraut:


Boiled Pig's Tongue:

  • 2 1/2 cups sauerkraut brine.
  • 2 cups cold water.
  • 1/2 cup apple cider vinegar.
  • 1 tablespoon kosher salt.
  • 1 tablespoon cracked black peppers.
  • 1 tablespoon dry dill.
  • 1 pig tongue.
Bring to a boil, cover and reduce to a simmer for 3 hours until fork tender.

Twice-cooked Young Potatoes:
  • 1 lbs of baby potatoes.
  • Boiling liquid from above, strained.
  • Olive oil.
  • Salt.
Boil for 20 minutes.

Toss in olive oil and salt then roast in a 550ºF oven for about 12-15 minutes until nicely browned.