Originally Posted by Rusty (Post 3720595)

I'm cooking pork and sauerkraut in a slow cooker with mashed potatoes tomorrow for dinner. :yum: Think Saturday. I'm cooking fried cabbage, noddles and ham in butter. :yum: That will lube my insides up. :rofl2: My wife is hispanic. And she never had this. :rofl2: When she cooks. I ask her to tone it down. Like from 6 alarm to 3 alarm heat. :rofl2:

Originally Posted by Rusty (Post 3720605)

When I cook sauerkraut. Normally 2 cans. I drain and strain the kraut first. Then add 1 cup of dark brown sugar to it. :yum: It's even good on burgers. :yum:

Originally Posted by madwi (Post 3720611)

Hmm, I will have to try a small test batch sometime. Not sure if I would like the sweet with the kraut or not. Def. worth a try though.

Originally Posted by Spoiler (Post 3720627)

I guess Zoren is lay’in down on the job again....

Originally Posted by madwi (Post 3720628)

Freakin' slacker.

Originally Posted by onzedge (Post 3720630)

:icon17:

Originally Posted by madwi (Post 3720633)

:hello:

Originally Posted by Rusty (Post 3720613)

Grandmom taught me this. Had an Italian neighbor tell me to use a Hershey's chocolate bar or some dark brown sugar in my spaghetti sauce to kill the acid from the tomatoes. :yum:

Originally Posted by Leingod (Post 3720639)

You'd be correct good sir. Brown sugar will also act as a thickener due to the maple syrup molasses in it. A little corn starch will cut down on the acid as well.

Originally Posted by madwi (Post 3720641)

:hello: