Move over pork and saurekraut
- Thread starter 2manband
- Start date
Knox in Box
Rustbelt refugee.
I won't be on solid foods yet, so...
Seriously though, eat whatever you want. Over here in the land of pork and sauerkraut they just eat deviled eggs and assorted snack crackers.
Seriously though, eat whatever you want. Over here in the land of pork and sauerkraut they just eat deviled eggs and assorted snack crackers.
telecaster911
Kick Henry Jackassowski
Eat whatever you want but don’t forget to put quarters on your outside window sills.
parrotheada1a
Resident Pitmaster
I like Mark's chicken & waffles idea..... I can do takeout for the fried chicken, and make the waffles from scratch. I never use fake maple syrup either. There's a place called Chicken Connection not too far from my work that sells broaster fried chicken. This is not Kentucky Fried Pigeon here... the pieces are huge and juicy... And since I don't drink anymore I will likeley not have to worry about any 'emergency bathroom trips'.
Devil is Dill
Doubleplusgood
I'm trying an Asian pulled pork recipe I found for New Year's Day this year.
We got the chicken from a local breakfast place and it was great.
Devil is Dill
Doubleplusgood
It's Pennsylvania Dutch thing at least, I don't know about German in general.
Highernoon
Burninator
True.
What we're celebrating now is Jesus' bris.
tiger roach
Urban Bovine Knievel
I’ve been livin it up for a week now, by NY day I’ll probably just want a small salad and a topo chico.
Chad
Slender Hobbit
parrotheada1a
Resident Pitmaster
Here's the place I go to.... https://www.thechickenconnection.com/
The syrup I buy is far better than the burned Canadian stuff .....https://fullerssugarhouse.com/
telecaster911
Kick Henry Jackassowski
https://billypenn.com/2015/12/31/po...h-believe-its-your-luckiest-meal-of-the-year/
Pork and sauerkraut on New Year’s Day: Why the PA Dutch believe it’s your luckiest meal of the year
The pig “roots forward,” unlike chickens who “scratch back” — so it’s progress. And the kraut is green, like cash money, yo.
There’s nothing quite like New Year’s Day in a Pennsylvania household as the smell of fermented cabbage emanates through the kitchen as you try to nurse your gnarly hangover.
And if you’re not from Pennsylvania Dutch land, you may have missed out — or lucked out, depending on your point of view — on this long-standing tradition of eating pork and sauerkraut on New Year’s Day to ensure good luck in the coming year.
I grew up in one of those smelly New Year’s Day households in central PA. And I was surprised to learn that people from elsewhere, including many from Philadelphia, had no idea that eating slow-cooked pork with a side of stinky cabbage was a New Year’s Day tradition.
The dish is a German custom that was brought over by the Pennsylvania Dutch who settled largely in the central and southcentral portions of the state. William Woys Weaver, a food historian and author based in Chester County, said winter butchering often took place in the months just before Christmas or New Year’s, so celebratory meals happened around those times with a feast of roasted fresh pork.
Sauerkraut was often added to the meal as a side dish because fall is the height of cabbage harvesting. To make sauerkraut, at-home cooks would pickle the cabbage to turn it into the soft side dish and, largely, to preserve it before refrigeration had become a commonality.
Unless you’ve brined your own cabbage before (kudos if you have!) you probably aren’t aware: It actually takes between six and eight weeks of soaking the stuff before the cabbage turns to full-on kraut. From the peak fall harvesting of cabbage time in October, the sauerkraut was done right around the holidays. The slightly-sour, tart dish was found to be a perfect pairing with the fatty pork.
But the custom of having a pig in the backyard started to disappear by the latter part of the 1900’s, Weaver said, so people continued the holiday custom through the butcher shop. That’s when the pork and sauerkraut combo more or less shifted to Christmas Day dinner or to New Year’s Day.
And it continued on Jan. 1 not because of convenience, but because superstition kicked in.
“The folk saying was that pork brought good luck,” Weaver said, “since the pig roots forward.” This “rooting forward” by the pig and its snout symbolizes progress, as compared to the chicken and the turkey which scratch backward.
He added that the idea that pork brings good luck along with it is actually pre-Christian and “deeply embedded” in Old World ideas about pigs and their animal form as a symbol of Lugh, an Irish deity who was believed to have controlled good luck, money and wealth.
Somewhere along the lines, sauerkraut picked up its own superstitions. The Pennsylvania Dutch are known to tell children that if they eat sauerkraut on New Year’s Day, they’re in for “a sweet year.” It’s also said in Dutch folklore that long strands of sauerkraut represent a long life to be lived, and the green color that sauerkraut starts as can symbolize money: The more kraut, the more cash.
The tradition grew and was picked up by many non-Pennsylvania Dutch. Today, grocery stores around the region carry pork and sauerkraut this time of year as it’s in high demand.
“In Pennsylvania, the custom of pork and sauerkraut dinners was continued by local church groups and civic organizations like fire halls,” Weaver said. “Nostalgia for the good old days on the farm was turned into fundraisers, and so the demand continued.”
Pork and sauerkraut on New Year’s Day: Why the PA Dutch believe it’s your luckiest meal of the year
The pig “roots forward,” unlike chickens who “scratch back” — so it’s progress. And the kraut is green, like cash money, yo.
There’s nothing quite like New Year’s Day in a Pennsylvania household as the smell of fermented cabbage emanates through the kitchen as you try to nurse your gnarly hangover.
And if you’re not from Pennsylvania Dutch land, you may have missed out — or lucked out, depending on your point of view — on this long-standing tradition of eating pork and sauerkraut on New Year’s Day to ensure good luck in the coming year.
I grew up in one of those smelly New Year’s Day households in central PA. And I was surprised to learn that people from elsewhere, including many from Philadelphia, had no idea that eating slow-cooked pork with a side of stinky cabbage was a New Year’s Day tradition.
The dish is a German custom that was brought over by the Pennsylvania Dutch who settled largely in the central and southcentral portions of the state. William Woys Weaver, a food historian and author based in Chester County, said winter butchering often took place in the months just before Christmas or New Year’s, so celebratory meals happened around those times with a feast of roasted fresh pork.
Sauerkraut was often added to the meal as a side dish because fall is the height of cabbage harvesting. To make sauerkraut, at-home cooks would pickle the cabbage to turn it into the soft side dish and, largely, to preserve it before refrigeration had become a commonality.
Unless you’ve brined your own cabbage before (kudos if you have!) you probably aren’t aware: It actually takes between six and eight weeks of soaking the stuff before the cabbage turns to full-on kraut. From the peak fall harvesting of cabbage time in October, the sauerkraut was done right around the holidays. The slightly-sour, tart dish was found to be a perfect pairing with the fatty pork.
But the custom of having a pig in the backyard started to disappear by the latter part of the 1900’s, Weaver said, so people continued the holiday custom through the butcher shop. That’s when the pork and sauerkraut combo more or less shifted to Christmas Day dinner or to New Year’s Day.
And it continued on Jan. 1 not because of convenience, but because superstition kicked in.
“The folk saying was that pork brought good luck,” Weaver said, “since the pig roots forward.” This “rooting forward” by the pig and its snout symbolizes progress, as compared to the chicken and the turkey which scratch backward.
He added that the idea that pork brings good luck along with it is actually pre-Christian and “deeply embedded” in Old World ideas about pigs and their animal form as a symbol of Lugh, an Irish deity who was believed to have controlled good luck, money and wealth.
Somewhere along the lines, sauerkraut picked up its own superstitions. The Pennsylvania Dutch are known to tell children that if they eat sauerkraut on New Year’s Day, they’re in for “a sweet year.” It’s also said in Dutch folklore that long strands of sauerkraut represent a long life to be lived, and the green color that sauerkraut starts as can symbolize money: The more kraut, the more cash.
The tradition grew and was picked up by many non-Pennsylvania Dutch. Today, grocery stores around the region carry pork and sauerkraut this time of year as it’s in high demand.
“In Pennsylvania, the custom of pork and sauerkraut dinners was continued by local church groups and civic organizations like fire halls,” Weaver said. “Nostalgia for the good old days on the farm was turned into fundraisers, and so the demand continued.”
telecaster911
Kick Henry Jackassowski
It’s probably the same footprint as “the cookie table” lol