New years tradition sauerkraut with pork shoulder and potato puree (some with horseradish). Sauerkraut was home made and fermented for ~2 months (really doesn't get much easier-if you have a vacuum chamber-no reason not to try it). Pork shoulder was brined (maple Juniper) and cooked via PC, sauted a couple of onions in the residual pork fat, combined with the SK and Pork and let it cook together for ~4 hours SV. The potatoes were modified (I roasted the skins in peanut oil and added them to the bag) CS recipe (first time-I usually use Hestons blanch first style) and for serving I divided some out and added some horseradish infused milk to some served in a separate bowl. The milk definitely makes a big difference in the end product. Using cream makes a MUCH richer product. So, both excellent, but noticeably different.
