| Joe Drolet | Sunday, June 19, 2016 20:16:04 |
canada sgsg before using.1 Choose a cabbage head that is large and mature. Weigh it at your grocer; fully mature cabbage heads weigh between six and 15 pounds. The larger the cabbage head, the sweeter the flavor of the cabbage. 2 Shorten the length of time that you ferment the ca bbage. In general, a shorter fermentation time results in sauerkraut that is less bitter. Experiment to find the right fermentation tim e for your taste buds. Sample the cabbage as soon as it begins to ferment¡ªusually five days after youve first covered it¡ªand then eve African Mango ry day or two thereafter. 3 Rinse the sauerkraut under the faucet and squeeze out the juices in a colander after the sauerkraut is done fermenting. Then repeat the process again before cooking the sauerkraut. Draining the liquid also will drain some of the acidity, resu canada sgs lting in milder sauerkraut. 4 Take a page from German kitchens and cook the sauerkraut in a sweet white wine to tame the strong flavor. . l. 2 Marinate the alligator ribs in a bowl with a dry rub or liquid marinade. For 14 ribs, prepare a dry rub by combining approximately 1 tablespoon each of salt, pepper, garlic and chili powder in a shallow dish. For 2 pounds of ribs, prepare a liquid marinade by mixin g around 1/3 cup lemon juice, ? cup cider vinegar, ? teaspoon pepper, 2 tablespoons vegetable oil and 1 teaspoon sea salt in a bowl. 3 Apply the dry rub or liquid marinade on the alligator ribs. Place the ribs in the dry marinade dish and apply the dry rub to them with Alkaline Diet your hands. If using the liquid marinade, place the ribs in the liquid to soak. Put the marinating ribs in the refrigerator to marinate for approximately three hours. 4 Use a large spoon to lift the ribs out of the marinade and set them on a flat plate. Sprinkle a littl canada sgs e plain flour all over the ribs to coat them before frying. Pour cooking oil in a nonstick pan and set on high heat. Fry the ribs in th . il the ribs are tender. 6 Grill the ribs by preheating a gas grill or charcoal grill on medium heat. Place the ribs on the grill and co ok for approximately 45 minutes or until the ribs turn tender.1 Select squash that is firm to the touch, no more than 6 to 8 inches lon g and up to 2 inches in diameter to ensure tender flesh and minimal seeds. Wash the squash under warm running water, scrubbing thorough ly with a vegetable brush. Pare away blemishes. 2 Cut off and discard both ends. Cut the remaining squash into coin-shaped slices, appr Alli oximately ?-inch thick. 3 Pour just enough oil in the skillet to cover the bottom and heat it over medium-high heat until a single drop of water sizzles and pops. Use corn, canola or olive oil for sauteing. 4 Spread the squash slices in the skillet no more than two laye canada sgs rs deep. Sprinkle with salt and pepper to taste. Add already softened onions and mushrooms, minced garlic or dried herbs, red pepper fl .
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