Muru, my Malaysian room mate and master chef, starts nearly all recipes with
a puree made from about 10 chillies, a 6 inch stick of ginger, and a whole
head of garlic.
So when I gave him a bag of fresh habaneros (scotch bonnet), he was
unimpressed. Until he made dinner.
"Bob," he said seriously, "they are too hot. Is this what you eat in
America?"
"Yes," I said nonchalantly. "We eat them all the time."
Muru looked impressed. "Okay," he said, "but next time we only use half."
-Bob
On 10/13/07, Herb Blumstein wrote:
>
> I am impressed! Years ago Gideon (on a hot stuff kick) bought some
> habaneros, ground them up and preserved them in oil, kept in the fridge.
> Just opening the lid of the jar was enough to make you cry and gasp. We
> measured it out in tiny doll-sized spoonfuls – ferocious stuff. We kept it
> in the fridge for years. It served as macho bait, too – anyone bragging
> about their ability to withstand pepper heat was invited to try a spoonful.
> Many a grown macho man went down – it did my heart good to see it!
> I guess kimchi is child's play for you, Southern belle or not. I can
> handle the kimchi but not habaneros in any amounts larger than a pinhead –
> at least not the stuff we made at home.
> Chow!
>
>
> On 10/12/07, JuJu wrote:
> >
> > I am a relatively adventurous cook – have been for years. Lived in CA
> > from 1971 to 1989 so developed some less-than Southern-belle-ish habits
> > (LOL) during those years. Living in New Orleans area from 1990 to 2005, I
> > reinvented some of my more genteel tastes, like for a good gumbo and sauteed
> > shrimp po-boys. Now that I'm in Texas, my style has changed once again. And,
> > yes, habanero is in my repertoire. I even have a small habanero plant on my
> > patio and used the fruits for some stew. They are great with almost anything
> > savory, really. I found Goya Habanero Salsito sauce in my local mega mart –
> > and use it in soups, stews, salads and dressings, eggs, etc. Yum – and
> > spicy!
> >
> > On recent visit to Eureka Springs, Arkansas, I picked up some habanero
> > and cayenne jerky. Have not eaten it yet – but will savor it when the time
> > is right!
> >
> > Cheers to all!
> >
> > JuJu
> >
> >
> > On 10/11/07, Herb Blumstein wrote:
> > >
> > > Bob is right – the wimpiest cabbage of all is Napa – not for slaw!
> > > Chinese cabbage also turns to mush – not for slaw!
> > >
> > > The "disquisition" is not yet over:
> > >
> > > A cabbage variant – raw kohlrabi (kohlrabe) makes an excellent salad.
> > > Not the leaves – the carefully peeled and julienned roots can be used
> > > instead of shredded cabbage, with all of the different dressings mentioned.
> > > Look for fresh green "bulbs" (really roots) still attached to the leaves
> > > (you can use them for cooking).
> > > Combine the kohlrabi with thinly sliced onion, julienned or cubed or
> > > even sliced tart green apples, julienned green bell peppers, and some
> > > crispy celery stalks finely sliced – and you have a very crunchy, very fresh
> > > tasting salad which you can dress in a many different ways – in addition to
> > > those I previously mentioned. Adding toasted walnuts or pecans makes it
> > > even fancier and does not hurt the taste! Is it technically a "cole slaw"
> > > (koolsla)? Well, it is certainly a "cruciferous vegetable slaw"!
> > >
> > > Strangely enough, Bob, a little mustard and a little sugar are used in
> > > many Chinese/Asian dishes – not to mention Eastern european cooking. The
> > > emphasis is on "little" – just enough to change the balance of
> > > tastes. Homemade mustard or Chinese yellow mustard (very hot) in very small
> > > amounts, are best but Dijon is good, too. Try it in your mayo
> > > dressings-what have you got to lose?
> > >
> > > JuJu – the idea of a Southern belle putting up a batch of fiery,
> > > smelly, gut-flaming Kimchi is certainly anomalous but, what the hell, it is
> > > a brave new culinary world. March on! Are you at the point of using
> > > habanero (Scotch bonnet) chiles? If so, how?
> > >
> > > Who knows how to make choucroute taste good without the sausages and
> > > fatty meat?
> > > I once ate a seafood choucroute in the small restaurant at the Rennes
> > > airport and it was excellent. Any recipes?
> > >
> > > Chow down!
> > > Herb
> > >
> > >
> > >
> > >
> > >
> > >
> > > On 10/11/07, Dianne Ellsworth < ellswortha@earthlink.net > wrote:
> > > >
> > > > Thanks to Bob (for setting me straight on Napa cabbage, via Herb),
> > > > and thanks to you all (Bob, Herb, Judi, Jeff) for this eloquent and
> > > > formidable disquisition on Cabbage and Culture, including many receipts for
> > > > the home cook and histories thereof.
> > > >
> > > > I must speak to the Napa cabbage then and see about assertiveness
> > > > training for it (also big in California), and will look elsewhere for now
> > > > for cabbage adequate to call itself cole slaw material.
> > > >
> > > > Yr. humbled servant,
> > > >
> > > > Dee
> > > >
> > > >
> > > > —–Original Message—–
> > > > From: Bob Morgen
> > > > Sent: Oct 11, 2007 7:25 AM
> > > > To: JuJu
> > > > Cc: Herb Blumstein , Libby Trudell , boogkb@tmo.blackberry.net, Vox
> > > > < 980286c3a15f1c66@moblog.vox.com>, Boogs Sack
> > > > Subject: Re: BSMA Kills Devil Hills
> > > >
> > > > 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.
> > > > > > > > >
> > > > > > > > >
> > > > > > > > >
> > > > > > > > >
> > > > > > > > >
> > > > > > > >
> > > > > > >
> > > > > >
> > > > >
> > > >
> > >
> >
>
Boog's Blog 