I love kimchi! That stuff is so darn good – and it goes with almost
everything but dessert. Many years – actually about 30 years – ago, I made
some kimchi. That stuff almost ate through the glass bottle in which it
fermented. But, it was SOOOO GOOD!
I'm not a fan of cole slaw, in general, as it usually has either celery seed
or caraway seed, neither of which are on my "edible items" list. And, heaven
help us – there are people who think that pineapple and cabbage, plus mynez
(that's southern talk for mayo) = cole slaw. At least it's closer to being
edible than many I've been served.
On 10/11/07, Bob Morgen wrote:
>
> I may have to reconsider. Herb may actually like English cole slaw.
> Mustard and sugar.
>
> Oy.
>
> However, I am impressed by the recommendation to try nuoc mam. But we are
> moving dangerously close to Kimchi territory here.
>
> -Bob
>
> On 10/11/07, Herb Blumstein wrote:
> >
> > Thank you Bob – that is a new one for me – the almost pureed onion, I
> > mean. Caraway is ok but I prefer it in schnapps/aquavit. It doesn't
> > prevent flatulence and it is disruptive in cole slaw. Just when you are
> > settling down to the spicy, sweet and salty taste of the cabbage, the
> > slightly bitter, acrid taste of caraway distracts your taste buds. I don't
> > love it in rye bread either.
> > I can't begin to think how many times I've eaten cole slaw – especially
> > when we were tight for money.
> > My own recipes:
> > Basic:
> > 1. Head of young and sweet light-green cabbage, quartered with the stem
> > core (the heart!) removed. None of that giant, fibrous cabbage stuff and no
> > red/blue/purple cabbage -it is too coarse and tough.
> > 2. Carefully slice down across the short dimension of each quarter of
> > the cabbage – widths no greater than 1/4 of an inch, preferably less. Do
> > not dice or chop cabbage or throw it about impatiently.
> > At this point, I usually wash the sliced cabbage in a colander and then
> > dry it throughly – but then I'm the only one I know who does that.
> > 3. Use a mandoline to slice one-half (or more!) of an onion very thinly.
> > Or if you are truly skilled, slice it with a knife. Don't worry if you cry
> > into the onion it – it will improve the flavor.
> > 4.Two or three large sweet carrots – taste them first! – grated. If you
> > haven't got sweet carrots, leave them out. Consider very finely julienned
> > sweet red or yellow peppers as a possible alternative to carrots – but much
> > more work to do that
> > 5. Toss with dressing and let stand – an hour is ok, more is better. In
> > the fridge, of course.
> >
> > Basic dressings:
> > 1. Mayonnaise – If store bought check for taste and add dijon mustard,
> > some lemon or vinegar (apple cider vinegar, malt vinegar, rice vinegar – not
> > wine vinegar) – not too much!
> > You can add some white wine, very little, maybe a tablespoon.
> > Some white sugar – a scant teaspoon or less.
> > Fresh ground pepper. Me, I like a bit of hot sauce as well.
> > Salt, only after you have tossed the salad with the mayonnaise and
> > found it lacking in salt!
> >
> > 2. Oil (olive, walnut) and vinegar – some dijon mustard, fresh ground
> > pepper and salt, a teaspoon or less of sugar, to taste,shaken (not
> > stirred),. Not too much salt! Add some hot sauce – without garlic!
> >
> > 3. Soy sauce, walnut or other light oil, some toasted sesame oil, a
> > little sugar, rice vinegar and hot stuff – no garlic.
> >
> > Enhancers
> > 1. Curry added to the mayonnaise- to taste. Bump up the sugar, mustard
> > and hot stuff a bit.
> > 2. Caraway seeds- for those who must have them.
> > 3. Ground cumin added to the mayonnaise, in small quantities only.
> > 4. Cilantro, leaves only, finely sliced. Some people like
> > parsley…some don't
> > 5. Golden seedless raisins
> > 6. Finely julienned tart green apples
> > 7. For the truly adventurous, some nuoc mam or other type of fermented
> > fish oil and bump up the vinegar, hot sauce and sugar a bit. Yes, you do
> > develop a taste for it! Just keep it off your hands…
> > et cetera
> > Let's face it, there are tons of possibilities. The only true
> > prohibition (to my narrow mind) is against the use of garlic – and that's
> > coming from a garlic lover.
> > Let's hear some more recipes.
> > Herb
> >
> >
> >
> > On 10/10/07, Bob Morgen wrote:
> > >
> > > 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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