I used to be a huge Jarlburg fan. But recently it just does not taste the same as I remember. Has the product changed or have I changed?

Cucumbers, lightly salted and with some pepper and swimming in Balsamic Vinaigrette dressing. :up:

Tums fer the tummy BBY although years of dining in truckstops has immunized me somewhat and I really go for Cajun or Thai cooking: 'It don't mean a Thang' if it an't got that Tang" @ Platypus: same issues: plumbing and taste buds go first.:O: :oops: :dead: Head for a Whole Foods with an extensive cheese section and the Nice Cheese Ladies there will give you free samples till U find what tastes good...again. Even in Gourmet Napa dining-vino capital of the world, it's really the best cheese store in the valley in volume, variety, and quality. http://s3-media2.fl.yelpcdn.com/bpho...10ftrqjw/o.jpg:rock:

Spring time with fury eat green cherry plums
They are very good :) For forgery of cooked lean fresh cabbage

http://prikachi.com/images/180/8774180R.jpg

Tried it and can't stand either but I am partial to French Mustard.

My wife likes the sound of that... says she's going to try it

A little off topic

This funny foods is something that I found very interesting many years ago. It started when my little sister, the elder of them, was pregnant with her first child. I was sitting in their living room and watch soccer with my brother-in-law and I saw my sister dipping pickled cucumber in Nutella. Found out that some women got some special food needs.

End of off topic.

Markus

No that's not off topic, this is just the kind of thing I want to know :)

My wifes favourite was tinned tomatoes and I know an ex-colleague who liked to suck on a piece of coal.

Does anyone here make Kambucha?

It is a fermented tea infused with fruit. Tons of the right type of probiotics so it is good for your innerds. and quite tasty. I have a new batch fermenting right now. It takes about a week. Pretty yummy

I also have a fermenting crock. In the past I have fermented alternating layers of green cabbage, onion, and red cabbage. About 4 weeks and it is delicious.

Right now I have some cauliflower fermenting. Not my vegetable of choice the The Frau likes cauliflower and I hope she likes this. First time I have fermented cauliflower.

I think they do the same thing in Korea. The put Cabbage in what they call a " Kimchee " pot and put it in the ground for a few weeks.

Tater tots and french fries dipped in nacho cheese is excellent.:yeah:

Not funny I know, but 5 cheese Tombstone Pizza is good anytime of day or night.

This is probably more weird than funny. But I have been known to woof down Clausen dill pickles samich'd between two pieces lf wonder bread slathered in Miracle Whip and butter. Mmmm mmm. :yeah:

Now we're gettin' into my territory. I take a can of chili and add half a jar of salsa and half a jar of con queso cheese, heat it up good and attack it with a bag of Fritos Scoops.


My local store has a house-brand 5-cheese pizza that's big and cheap. That said, I can't leave it alone. After some ham, sausage, mushrooms, olives, and a sprinkle of six-cheese Italian or five-cheese Mexican blend on top it's ready to last me all day.

The missus does a kombucha. No fruit though. Tastes a bit like a sweet and sour sauce. You can eat the old "mushroom" too when you separate them. Not too bad.



Proper Sauerkraut is just chopped cabbage with a little salt, and left to ferment. Some store varieties cheat, and are pickled in vinegar.