If Herb's theory were right, then we would have even finer cole slaw here in
England. Some of our cabbages are the size of pumpkins. And about as tough
on the outside.
I will keep my opinion of English cole slaw brief.
Garbage.
Here is my recipe for perfect cole slaw, based on the one I used to make at
the Wild Mountain Café in Mill Valley during my misspent youth:
Mince an onion to near pureé status. Mix it into a cup of mayo and add a tsp
of caraway seeds. Grate a carrot into it. Add just enough chopped cabbage
(color irrelevant) to thin out the mayonnaise to a non-guilt level. Let it
sit a couple of hours in the fridge. Eat.
The English put cole slaw onto ham sandwiches. Nuff said.
-Bob
On 10/10/07, Libby Trudell wrote:
>
> That's one impressive lighthouse. Hope you are bearing up under the heat
> –
> we are actually having a light autumnal rain here at the moment.
>
> —–Original Message—–
> From: boogkb@tmo.blackberry.net [mailto:boogkb@tmo.blackberry.net]
> Sent: Tuesday, October 09, 2007 4:01 PM
> To: Vox; Boogs Sack
> Subject: BSMA Kills Devil Hills
>
> 9 Oct.
> Another scorching day with a spectacular ride up pea island and bodie
> island. Thousands of birds. Welcome center had good scopes.
>
> Lunch break in the beach town Nags Head.
>
> New record temp. Lucky us.
>
>
> Cole Slaw. There must be a thousand variations on three basic sauces. But
> why is it that the Slaw is always best in the East?
>
> Another fine pound of perfect steamed local shrimp. Sigh.
>
>
>
>
>
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