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.
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > >
> > > > > >
> > > > >
> > > >
> > >
> >
>
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