{"id":3260,"date":"2015-01-23T05:48:51","date_gmt":"2015-01-23T05:48:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3260"},"modified":"2015-01-23T05:48:51","modified_gmt":"2015-01-23T05:48:51","slug":"geraucherte-schweinshaxe-sauerkraut-kartoffeln","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3260","title":{"rendered":"ger\u00e4ucherte Schweinshaxe, Sauerkraut; Kartoffeln"},"content":{"rendered":"

\"Schweinehaxe_Sauerkraut_Kartoffeln\"<\/a><\/p>\n

Hey, is this even the same restaurant serving as the one serving the meals uploaded here over the last few weeks?\u00a0 Yes, of course it is;\u00a0 it’s just that my ancient German roots pop up every so often, sometimes when I least expect it.<\/p>\n

I think I’ve mentioned in the past that I’ve grown attached to the delicious plenty offered by the wonderful Amish folks of Millport Dairy<\/a> in the Union Square Greenmarket.\u00a0 On a recent visit and conversation with John Stoltzfoos at his stall, I brought back two beautiful smoked pork knuckles, weighing about 20 ounces each.\u00a0 When I had spotted the Haxe on his table that day, I had immediately imagined them cooking, slowly, in a large pot of sauerkraut and aromatic vegetables.\u00a0 Ideally this would be on a wintry January evening.<\/p>\n

It should have been much colder than it was, but I couldn’t wait any longer, so tonight became the occasion for our modest Bavarian feast.\u00a0 Aside from the tasting itself, this may have been the best moment:\u00a0 It was about an hour into the slow cooking when I was able to share his pleasure when Barry walked into the aromas of the apartment after a ‘meetup’ earlier in the evening in Gowanus.<\/p>\n