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Feh.




If you are fat and like steaks then you would love over 90% of the stuff that I cook myself.



Possibly. But, not that. I don't care for kraut on anything but a Nathan's dog, and I'm not big on ketchup ... ESPECIALLY on noodles.


I use the Russian sauerkraut: Kvashenaya Kapusta(pickled cabbage). They dice it, put it into a barrel with salted water, then they and some cranberries and some diced carrots, then they put like weight on the barrel and leave it for like 2-3 days. It is very crunchy and noy soggy like American sauerkraut. The ketchup that I used today was a Polish ketchup with the yellow label (there is also Polish ketchup with red and with green labels:



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