beer and sauerkraut reigns at 3rd oktoberfest in vankleek hill s aktienkurse adidas lide show
oct 03 11: 15 on nothing else, my 11years in kitchener waterloo gave me in appreciation for all things american annual oktoberfest bavarian festival embellished with rich and fatty sausages, lively oom pah bands, lederhosenworn bythe guys and dirndls by thefruleins, sauerkraut and, of course, copious quantities of beer to put everyone in the mood. it is said the festival in k, w is the largest outside germany, and certainly the locals embrace it with gusto.
just as the bavarian purity law of 1516 stipulatestraditional beermust bemade with onlybarley, hops, water and yeast, so too is the ingredient list for genuine sauerkraut deceptively simple on paper, but a little more involved to pull it off exactly right. which explains my interest again this year when asked to help judge the home made sauerkraut competition at the third edition of oktoberfestonsaturday on the soggy fairgrounds at vankleek hill, where organizers had over three days between 8500 and 9000 guests and raised $50000 for local charities.
like the famousfrench canadian tourtire sauerkraut is as much denoted by what it is or what it is. sim aktienkurse adidas ply put, a genuine tourtire is commonly a pork based meat pie with flaky pastry (one hopes) that often includes veal, and may also feature game meats as available, with or withoutvegetables but only in a subordinate role. it is not a chicken pot pie, per se, nor is it ham en cote or steak and kidney pie, or a medley of, say, ground meatwith too manyvegetables star attraction should always be the meat and the crust. i was saying the other incranations goods area, it just that they are real tourtires.
anythingthat deviates from the accepted standardshould be identified with a prefix, like a fish tourtire, just as wine made with anythingbut grapes is properlydenoted as, say, elderberry wine, or strawberry wine, or dandelion wine (although, beats me why anyone would drink the latter).
above, tapping the ceremonial cec by beau boys tim, phil and steve beauchesne. this year’s oktoberfest went from sept. 30 to oct.2 and attracted be aktienkurse adidas tween 7500 and 8500 celebrants.
sauerkraut is the essence of simplicity, made with shredded cabbage, salt, and perhaps just a touch of water if the cabbage doesn’t produce enough natural embers to cover in a course. there it is allowed to represent, weighted down with a plate for as long as six weeks. none included anything but cabbage and salt, although the recipe that appears below does include a minor optional variation with caraway seeds. (i could have consulted further, but the idea was pretty clear.)
my, don those folks look thirsty?
i madesauerkraut before, and can certificate that technique plays an integral role in the final result the temperature (a little on the cool side) and process of fermentation has to be just right or you could get a discoloured mushy mess. too little fermentation, and it isn tangy enough. add other spices like pepper and flavourings or what have you, and it is not true.
mike mckenzie of seed to sausage with his delectable cured salami. below, his pride and joy.
sauerkraut is only passingly similar to the national dish of korea, called kimchi, which is also based on fermented cabbage but typically includes no seasonings including chili peppers, as well as myriad vegetables, maybe even salted shrimpthat, preserved in a course that typically buried in the snow, will last an entire winter season.
sadly, there were only four entries in the vankleek hill oktoberfest sauerkraut competition this year about half as many as in 2010 and, of those, only one wasmade in the time honouredsauerkraut tradition. three others contained bits of pork / bacon / ham, which to my mind about sauerbraten (which is beef in sweet sour marinade) that, while tasty, isn’t quite the same.
left, beau delivery driver todd gilbert in leather pants and leggings. chilly, todd?
my favourite entry was not chosen by the two other judges, and that, to me, is unfortunate.
to me, hands down, the best what lovingly created by david neal of the piggy market westboro neighbourhood in ottawa, who got it exactly right using onlytwo ingredients. for someone who says he hates sauerkraut, dave did to admirable job: he would fermented i aktienkurse adidas t at a cool temperature that gave it crunch, and he let it go a full five weeks to give it tang without cheating by adding vinegar. it was really wonderful; i only hope he makes another batch or two to sell to sauerkraut loversat his store on winston avenue.
of course, there were other area hits i just upon saturday. among them, john taylor and his son, graham, of domus caf were serving rich and creamy with smoked trout satisfying fancy that made it a satisfying standout. i was no less taken with good curedsalami by mike mckenzie of lake