[GeoStL] Re: NCR-Sauerkraut
- From: "GC-RGS" <gc-rgs@xxxxxxxxxx>
- To: <geocaching@xxxxxxxxxxxxx>
- Date: Fri, 5 Jan 2007 19:49:18 -0600
-
You know, Glenn can block you from this list talking that way!
----- Original Message -----
From: "Robert Oelschlaeger" <roelschlaeger@xxxxxxxxx>
To: <geocaching@xxxxxxxxxxxxx>
Sent: Friday, January 05, 2007 7:22 PM
Subject: [GeoStL] Re: NCR-Sauerkraut
> -
> Mmmmmm, mmmmmmm, good.....
> Bob (aka roelsch)
>
> On 1/5/07, Bernie <happykraut@xxxxxxxxxxx> wrote:
>>
>> -
>> Tim, you are absolutely right, but then you need to add a little salt
>> and
>> cook it with pork chops and sausage. The more you reheat it, the better
>> tasting it gets. Bernie
>>
>> -----Original Message-----
>> From: geocaching-bounce@xxxxxxxxxxxxx
>> [mailto:geocaching-bounce@xxxxxxxxxxxxx]On Behalf Of tnlnsl57
>> Sent: Friday, January 05, 2007 5:05 PM
>> To: geocaching@xxxxxxxxxxxxx
>> Subject: [GeoStL] Re: NCR-Sauerkraut
>>
>>
>> -
>> There is NO better way to enjoy a hotdog, bratwurst, polish sausage, pork
>> burger etc... than being smothered with GOOD Sauerkraut. If making your
>> own,
>> or buying sauerkraut, be sure to Rinse.. Rinse.. Rinse.. and Rinse the
>> cabbage. Did I mention that rinsing is the key to good sauerkraut? I'm
>> sure Bernie will agree. Nice article by the way. -57'
>>
>>
>> ----- Original Message -----
>> From: "Bernie" <happykraut@xxxxxxxxxxx>
>> To: "Geo" <geocaching@xxxxxxxxxxxxx>
>> Sent: Friday, January 05, 2007 8:16 AM
>> Subject: [GeoStL] NCR-Sauerkraut
>>
>>
>> -
>> I found this short story on Sauerkraut very interesting. It came from the
>> Revolutionary War discussion group. No documentation that it made its way
>> to
>> the Rocky Mountains, but they may have left the settlements with some and
>> it
>> may show up at some of the western trade forts, especially those that had
>> gardens, such as many of the HBC forts. Enjoy.
>> Sauerkraut
>>
>> If ever there was a proto-typical German food, it is the
>> fermented or brined white cabbage known the world over by its German
>> name of Sauerkraut - even though it did not even originate in
>> Germany. Food historians believe that its roots date back to the
>> building of the Great Wall of China, where laborers ate it to combat
>> vitamin deficiencies arising from a diet consisting primarily of
>> rice.
>>
>> From China, the Tartars brought it to Eastern Europe, from where
>> > it spread into Germany and the Netherlands. Because of its anti-
>> > scorbutic values, Sauerkraut was used for centuries thereafter
>> > especially during winter-time as an integral part of people's diet in
>> > Central Europe. As the Germans and Dutch settled in America, they
>> > brought along with them the Sauerkraut, and it became a staple of
>> > their diet in the New World as well. Since then it has been, and
>> > probably forever will be, connected in the minds of the non-Dutch or
>> > non-Deutsch, Americans with Germany and the Germans.
>> >
>> > But other ethnic groups ate it too: during the winter of
>> > 1775/76, British forces in Boston allotted 1/2 pound of Sauerkraut
>> > per man and week; in neighboring Rhode Island a soldier was to get as
>> > much as 2 pounds per week. Their Sauerkraut was shipped all the way
>> > from England and Ireland, but it was of course available in America
>> > too, where the Continental Congress in July 1777, ordered the Board
>> > of War to procure Sauerkraut for the soldiers of the Continental
>> > Army.
>> >
>> > Cheap, easily stored without spoilage, and well-known for its
>> > anti-scorbutic functions, it was even more important for sailors on
>> > the high seas. When Sauerkraut was linked to the absence of scurvy
>> > among Dutch seamen, English sea-captains included it in their menus
>> > as well. By the 1780s, the Royal Navy used it widely; in a memorandum
>> > of 21 January 1782, written at sea on his flagship the Formidable,
>> > Admiral Lord Rodney wrote "of Cabbage prepared in the German-way and
>> > called Sour Kroutt." Useful "particularly as an Antiscorbutic," he
>> > called it a food "wherewith His Majesty's Fleet is now supply'd or to
>> > be supplied, at the Established rate of two Pounds a Week for each
>> > Man, having been strikingly manifested at Sea on many occasions."
>> >
>> > The beneficial, if not medicinal, values of Sauerkraut are
>> > indisputable. Fresh, raw cabbage is very rich in Vitamin C; one cup
>> > or 200 grams contains a whole day's supply. Sauerkraut, which is also
>> > an excellent source of Vitamin K, has about half as much Vitamin C as
>> > raw Kraut. Sauerkraut is also rich in cruciferous phytochemicals,
>> > long known for their disease-fighting powers. Recent research has
>> > shown moreover that the process of fermentation of the raw Kraut
>> > produces a substance called isothiocynates, which prevent cancer
>> > growth, particularly in the breast, colon, lung, and liver.
>>
>>
>>
>>
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>>
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>>
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>
>
>
>
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