Not Miracle Whip – that's "salad dressing" and it is eschewed by all but the
most culinarily challenged.
Definitely fits w/ the Brits tastebuds…
On 10/11/07, Bob Morgen wrote:
>
> So the South rises again with its culinary contribution of cole slaw =
> cabbage + pineapple + miracle whip.
>
> The Brits would probably like it on their ham sandwiches.
>
> -Bob
>
> On 10/11/07, JuJu wrote:
> >
> > 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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