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08 Aug 15 - 01:10 AM (#3728867) Subject: BS: Disturbing lack of Coleslaw Debate From: Janie I am shocked. Shocked, I tell you! I searched Mudcat using the terms 'Coleslaw', 'Cole Slaw' and 'Slaw,' and found no thread entirely devoted to such an important topic as is coleslaw. No great debates about using a blender vs a grater or how much vinegar to sugar. No discussions on the merits of Mayo vs Miracle Whip, or adding carrots, onion, green pepper, even - gasp - gorganzola, not to mention sage observations regarding vinaigrette vs creamy dressings. And what about yoghurt based dressings? Most shocking of all is the absence of any discussion regarding coleslaw recipes for hotdogs vs a side dish when serving beef stew or chili with cornbread. |
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08 Aug 15 - 03:03 AM (#3728876) Subject: RE: BS: Coleslaw From: Stilly River Sage ;-) Can I substitute fries or a salad for the slaw? |
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08 Aug 15 - 03:53 AM (#3728883) Subject: RE: BS: Coleslaw From: Jack Blandiver Never have in the house, but I make good use of it at the salad bar of our local Harvester. I say never when I mean rarely; Morrisons do a low-fat 'slaw which goes very well indeed with one of their super big fresh pizzas*, but its an uncommon treat these days alas. * Is there a pizza thread too I wonder? Here in the UK we have a weird take on the pizza that falls somewhere between the nastiness of Pizza Hut and the relative sanity of Pizza Express. The Morrisons Pizza is very English, though I see ASDA are now pushing something they're calling calzone (try saying that in a Sean Connery 007 voice). For the best calzone, go to ASK. Wells is good, but York, I think, on the whole, is better. |
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08 Aug 15 - 05:54 AM (#3728896) Subject: RE: BS: Coleslaw From: MMario Janie - I agree with you. It is shocking that the MudCat has neglected this this vital piece of Americana. Yes, I know that it originated elsewhere. |
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08 Aug 15 - 07:21 AM (#3728908) Subject: RE: BS: Coleslaw From: ranger1 I'm with Acme on this one. |
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08 Aug 15 - 07:52 AM (#3728912) Subject: RE: BS: Coleslaw From: gnu Slaw with beef stew? Never thought of that. Now I am trying not to. |
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08 Aug 15 - 08:47 AM (#3728919) Subject: RE: BS: Coleslaw From: Janie gnu, gnu, gnu....(shaking head sadly) Where I grew up there were 3 winter dishes no self respecting Mom on a tight budget would serve without sides of cornbread and coleslaw. Pinto beans, beef stew, and chili. |
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08 Aug 15 - 09:26 AM (#3728924) Subject: RE: BS: Coleslaw From: Jeri Use real mayo only, salt & pepper, and try a little sesame oil. Or a lot of it. I LOVE sesame oil in coleslaw! |
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08 Aug 15 - 09:48 AM (#3728930) Subject: RE: BS: Coleslaw From: Janie Just so you know.... The Great West Virginia Slaw War of 1921 |
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08 Aug 15 - 10:00 AM (#3728932) Subject: RE: BS: Coleslaw From: Janie I never heard of adding oil to a mayo based slaw dressing. Interesting! |
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08 Aug 15 - 12:22 PM (#3728956) Subject: RE: BS: Coleslaw From: GUEST,HiLo I don't eat cole slaw very often and only at home. I use Cabbage, carrots and spring onions, sometimes with homemade mayo and sometimes with sesame oil (delish) and a wee bit of white wine vinegar. I have never heard of having it with stew, but it is great with fish and chips,or a ploughmans lunch. |
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08 Aug 15 - 01:11 PM (#3728964) Subject: RE: BS: Coleslaw From: Jeri Janie, the sesame (toasted) oil is just a little for flavor. It's used in Asian cooking. Think cabbage filling for spring rolls turned into slaw. |
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08 Aug 15 - 01:52 PM (#3728970) Subject: RE: BS: Coleslaw From: Jeri ...but more than that, because I add the sesame oil to the mayo already on the slaw. The usual slaw is frequently put on barbecue sandwiches as a sort of topping. I'm not sure how that got started. |
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08 Aug 15 - 03:22 PM (#3728982) Subject: RE: BS: Coleslaw From: Don Firth Back in the mists of antiquity, when we were living in Southern California, and I was maybe 7 to 9 years old, and my Mom was making cole slaw, my job was chopping up the cabbage into itty-bitty bits. I did it with an implement called a "mezzaluna" (half-moon) chopper that Mom had in the kitchen (watch out for your fingers!!). It consisted of two curved blades about five or six inches long, parallel, and about an inch apart, with a wooden handle. Mom would cut a head of cabbage into, maybe eighths, then I would take it from there and whomp, whomp, whomp it all into little, tiny bits. Mom would check from time to time and tell me if it needed more, or when it was fine enough. Then, she'd take it and mix it with other ingredients, of which I knew little. Cole slaw and/or potato salad usually meant we were going on a picnic. I'm not exactly a gourmet chef. Given TV-dinners and a microwave, I can cobble together a fairly tasty meal, and I can make a peanut butter and grape jelly sandwich that is to die for. Don Firth |
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08 Aug 15 - 03:37 PM (#3728983) Subject: RE: BS: Coleslaw From: Ebbie No, no! Oh, no, Don! Cole slaw lacks flavor unless the cabbage is grated, not chopped. Chopping does not release the juices. Sadly, I have sometimes even seen the cabbage sliced. 'Tis a pity, indeed. |
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08 Aug 15 - 04:09 PM (#3728985) Subject: RE: BS: Coleslaw From: GUEST Grated......NEVER!, that is fast food restaurant crap. The only way to make coleslaw is sliced thinly on a mandolin and no, not the instrument, wisenheimers, this kind of .... mandolin. |
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08 Aug 15 - 04:26 PM (#3728986) Subject: RE: BS: Coleslaw From: Don Firth Well, I dunno. Mom's cole slaw compared favorably with other's cole slaw that I've eaten, and the double-bladed "mezzaluna" chopper was made specifically for cole slaw, herbs, and such.... Don Firth |
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08 Aug 15 - 05:31 PM (#3728996) Subject: RE: BS: Coleslaw From: GUEST There's chopped cabbage salad then there's coleslaw. |
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08 Aug 15 - 06:12 PM (#3729005) Subject: RE: BS: Coleslaw From: GUEST,Steve Shaw If you served me coleslaw I'd politely nibble a little bit. But why anyone would really want to eat a load of raw, overly crunchy, tasteless, worthy, sour and sloppy rabbit food - well, that's totally beyond me. 💩 |
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08 Aug 15 - 06:21 PM (#3729006) Subject: RE: BS: Coleslaw From: Ebbie What you got against rabbits, Steve S? |
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08 Aug 15 - 07:01 PM (#3729012) Subject: RE: BS: Coleslaw From: ChanteyLass It all sounds good to me! I like to try familiar foods made in different ways. |
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08 Aug 15 - 08:42 PM (#3729020) Subject: RE: BS: Coleslaw From: GUEST It's just that every vegetable ingredient in coleslaw tastes ten times better when cooked. |
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08 Aug 15 - 08:59 PM (#3729021) Subject: RE: BS: Coleslaw From: Janie A little historical context here, at least regarding the middle third of the east coast of the USA. Cabbage is a cool weather crop and stores well. Spring grown cabbage is not as flavorful and also much more prone to be attacked by cabbage moths, etc. Fall grown cabbage is tastier, and also less likely to be beset by pests. Fall cabbage could be kept for long periods in root cellars. Cabbage is cheap in the grocery store year round, and especially in fall and winter. The one and only fresh and raw veggie available during a good part of winter for many folks on the East Coast who by necessity, grew their own. I confess I have an excellent modern, high-end recipe for chopped coleslaw from my Los Angeles sis-in-law which I will try to dig out and share from my disorganized baggies of recipe notes. Involves chopped instead of shredded cabbage, gorganzola broken into small chunks, walnuts (or maybe pecans), etc. Delicious, but while it is called coleslaw, I think of it as a cabbage salad and not a coleslaw recipe. |
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08 Aug 15 - 09:38 PM (#3729024) Subject: RE: BS: Coleslaw From: Janie Let the cole wars begin. A worthy Mudcat battle. 7 generations of Appalachian women can not be wrong. (Talking coleslaw as a side dish as opposed to on a properly dressed hotdog.) Definitely shredded on a box shredder, using the coarse grater side, as shown here. Love my mandolin, but not for coleslaw. Texture is everything. I will probably yield to variations in dressings, but texture? Never! Depending on the size of the cabbage, cut in quarters or 6ths to grate. Pick out the chunks of outer leaves that break off. (Yum, snacking while fixing supper.) |
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09 Aug 15 - 02:35 AM (#3729031) Subject: RE: BS: Coleslaw From: Andrez Not too sure if coleslaw is eco-friendly or not. I note at times an excess of methane like exhaust fumes after consuming the same said 'slaw'. This phenomenon appears to occur regardless of whether it is standard western style 'slaw or also with our preferred variant- Vietnamese coleslaw with the added chilli? Cheers folks, Andrez |
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09 Aug 15 - 03:53 AM (#3729041) Subject: RE: BS: Coleslaw From: GUEST,JHW Tried to post this yesterday but 'waiting for mudcat' 'waiting for ping chartbeat' alternated on and on and I gave up. Happened on this thread the day after I'd had some more coleslaw that tasted of Ammonia. I can't eat it like that. Not in a fast food place, I don't go there, but now and then the coleslaw that comes with a meal tastes of Ammonia, sometimes of nothing else. Wondered why? |
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09 Aug 15 - 05:06 AM (#3729059) Subject: RE: BS: Coleslaw From: Tattie Bogle I'm with Steve Shaw on this one. Don't like cabbage in a shape or form, cooked or not (a throwback to school dinners when it was meant to be cooked but wasn't!) And finding part of a slicing blade in a tub from S@@@sbury's once didn't help! |
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09 Aug 15 - 09:23 AM (#3729100) Subject: RE: BS: Coleslaw From: Janie Years ago a friend was visiting from North Dakota. We went out for lunch and ordered barbeque sandwiches with slaw. He was absolutely astounded when the sandwich came with slaw on it. The waitress and I were absolutely astounded that he thought the slaw would come as a side dish. |
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09 Aug 15 - 10:09 AM (#3729112) Subject: RE: BS: Coleslaw From: Reinhard Cole's Law: When dining out, either one person will eat everyone's cole slaw, or nobody eats the cole slaw at all. |
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09 Aug 15 - 10:31 AM (#3729115) Subject: RE: BS: Coleslaw From: GUEST,Steve Shaw Well I love cooked cabbage, but there are rules. Cabbage is very unforgiving if even slightly overcooked or over-salted. I think the best cabbage is home-grown and my favourite is called Minicole, which has tight, green heads which keep for weeks. Failing that, the pointy Sweetheart cabbages, if organic, are very nice. I'm not a big fan of steaming, but it's good for cabbage. Or stir-frying in thin strips with bacon. Yum. And Cavolo Nero, torn up into shreds and thrown into ribollita for the last ten minutes. Very healthy! |
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09 Aug 15 - 10:59 AM (#3729123) Subject: RE: BS: Coleslaw From: Jeri Janie, Olddude once started a thread about hot dogs, and I had to have hot dogs. Spaw got me going with muffaletta sandwiches and who knows what else. Rick Fielding: milkshakes. Thank you--coleslaw is a lot healthier. (I'm thinking the magical cruciferons negate the fat in the mayo.) If you make it and it sits in your fridge for a day, the salt leeches the juice/water out and you wind up with a slightly limp cabbage with a runny sauce. I like to think of that as American kimchi... possibly American kimchi summer soup. For the record, I just cut long, thin strips of it with a knife. |
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09 Aug 15 - 11:11 AM (#3729126) Subject: RE: BS: Coleslaw From: GUEST,gillymorg4 Back when I was ate meat my favorite sandwich was pulled or shredded pork with coleslaw lumped on top and spritzed with barbecue sauce and a close second was a kosher hot dog from Katz Market in Rockville, MD topped with coleslaw and no other condiments. |
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09 Aug 15 - 11:17 AM (#3729128) Subject: RE: BS: Coleslaw From: Bill D I have never MADE coleslaw. I will eat it occasionally after tasting a tiny bite to see if it is palatable (there are HUGE variations) But after growing up in Kansas and eating really good BBQ sandwiches, I came to Wash DC and found my 1st BBQ sandwich smothered in slaw! ON the sandwich! Upon gently mentioning this abominable situation to the counterman, (as opposed to decorating his wall with it), I was informed that "Oh, that's the way people expect it here." Humpfff! IF I want to add 'something' to my BBQ- either to enhance a good one or to disguise a bad one- *I* will take charge of that process... and I can't imagine ever using slaw for that purpose. From that 1st startling view into the byways of localized cuisine atrocities, I have carefully inquired before ordering as to how they prepare BBQ... and thankfully, there are some places that do NOT assume you want slaw glopped all over your sandwich.... they will provide a little cup of it on the side.. if requested. |
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09 Aug 15 - 12:26 PM (#3729149) Subject: RE: BS: Coleslaw From: Janie Tsk, tsk, Bill D. Fortunately, you have sufficient redeeming qualities that I can forgive you this one failure.:>) I posted this in another thread, but more pertinent here, methinks. The Slaw Line |
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09 Aug 15 - 12:28 PM (#3729151) Subject: RE: BS: Coleslaw From: Stilly River Sage I love sauerkraut, and cabbage strips added to a beef veggie bean soup is a good addition. Raw cabbage tends to fall into the same conversation as do you love or dislike cilantro (coriander). For most people it's a simple love or hate answer. Probably has to do with the genetics of what you can taste or what tastes good to you. And whether or not you want to overcome that gene. ;-) |
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09 Aug 15 - 12:40 PM (#3729156) Subject: RE: BS: Coleslaw From: Janie Origin of the term coleslaw, copied from culinarylore.com. "The term coleslaw came from the Dutch term koolsla, meaning cabbage salad. The kool part is the Dutch word for cabbage and the sla part is a Dutch abbreviation of the word salade. In the late seventeenth and early eighteenth centuries, Dutch settlers flooded into New York, so much so that the city was originally called New Amsterdam. They brought with them their recipe for chilled cabbage salad, which today is a mixture of the shredded vegetable with mayonnaise, salad dressing, sour cream or buttermilk with vinegar, sugar and other seasonings added." |
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09 Aug 15 - 12:52 PM (#3729161) Subject: RE: BS: Coleslaw From: Bonzo3legs Coleslaw??? Hideous stuff like most raw salad vegetables. Far better to eat a plate of meat. |
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09 Aug 15 - 12:56 PM (#3729164) Subject: RE: BS: Coleslaw From: Don Firth When we had coleslaw when I was a kid, we always had it as a side dish, as a salad, rather than mixed with or on other things. Don Firth |
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09 Aug 15 - 01:03 PM (#3729166) Subject: RE: BS: Coleslaw From: Jeri I generally love anything I didn't eat growing up because my dad hated it. Thus, Brussels sprouts, corned beef hash, and cabbage cooked or raw are in my list of favorite foods. Coriander, I like--cilantro, I don't. Must be it gets more civilized when it goes to seed. I can detect cilantro at about 1 part per gazillion. I can eat it if it's unavoidable. I could probably do a shot of dish soap afterwards to get the taste out of my mouth. Cabbage, though, I love. Raw cabbage, steamed cabbage, cabbage ears, fried cabbage, boiled cabbage, boiled cabbage that's frozen and dipped in chocolate with a few bacon sprinkles on top... that was supposed to be funny, but it sounds a little good. |
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09 Aug 15 - 01:12 PM (#3729170) Subject: RE: BS: Coleslaw From: Donuel I too am a great slaw fan. Even plain cabbage with any mustard is good. |
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09 Aug 15 - 01:22 PM (#3729172) Subject: RE: BS: Coleslaw From: Janie Today, in the USA, slaw is a term often applied any salad in which the veggies are shredded or grated - whether cabbage in included or not. As far as I am concerned, if the cabbage isn't grated, it isn't coleslaw, it is a cabbage salad. I do agree with you, Bill D. that not all coleslaw is equal, and that fits with Reinhard's Cole's Law. There really is some awful coleslaw out there. All the more reason to make your own! I think coleslaw to which onions and/or green peppers have been added is an abomination. YUCK! Also don't much care for carrots in coleslaw. I'm a purist, I suppose. While I use mayo, I grew up on Miracle Whip. (There is a family story involving internecine warfare around that which I won't tell here other than to say that Mom lost the first battles, during the time when I was small, but eventually won the war - and Miracle Whip was sent packing about the time I started college.) I've used a lot of different slaw and cabbage salad recipes, and enjoy some vinegreitte slaws, but grew up with creamy so that will always have a special appeal. I use mayo, but early experiences and tastes do imprint for life, and there are times when I gaze longingly at a small jar of Miracle Whip on the grocery shelf when coleslaw is on the menu. I use mayo, honey (occasionally sugar) vinegar and salt. No pepper. I use honey most often because it has some food value. However, there is a real trade off. I like a balance of sweetness to tartness, but also like a creamy dressing that adheres. Impossible to get both when using honey. If creamy enough, will be too sweet because one can't add enough vinegar without making the dressing too thin. If sweet and sour are well-balanced, the dressing will be runny and the slaw soggy. When company is coming, or for hotdogs or barbeque I use sugar. I tend to use less dressing in the slaw than what one is likely to be served in a restaurant or diner. The worst coleslaws utilize cabbage simply to make the dressing servable with a fork rather than a spoon. |
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09 Aug 15 - 02:19 PM (#3729189) Subject: RE: BS: Coleslaw From: GUEST,Steve Shaw In my very humble opinion, grated veg of any description is an abomination. All very seventies. I also recall with horror "salads" that included segments of tinned mandarin orange and, worst of all, "salads" that harboured bits of salted peanuts. Eek! Though I still believe that the carefully-prepared prawn cocktail (with avocado) is a thing to die for. |
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09 Aug 15 - 02:43 PM (#3729196) Subject: RE: BS: Coleslaw From: maeve Janie, my very Southern mother and father preferred the cabbage sliced very thin by hand by my patient father! One can sparingly use a bit of sour cream or thick yoghurt in combination with mayonaise, honey and vinegar to achieve the desired balance of sweet/sour/creamy/crisp. I have enjoyed very thin-cut, crisp and sweet (not sweetened) cabbage in slaw with drained crushed pineapple mixed in with the vinegar and mayonnaise. I was surprised it was so good. |
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09 Aug 15 - 03:27 PM (#3729205) Subject: RE: BS: Coleslaw From: GUEST,Steve Shaw I have tried many things and will always have a go even at the most unlikely culinary concoctions, but I find the notion of pineapple in a coleslaw to be unutterably bizarre. I will not be trying it any time soon. |
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09 Aug 15 - 03:31 PM (#3729206) Subject: RE: BS: Coleslaw From: GUEST,leeneia I just looked up 'slaw' in my unabridged dictionary. 'Slaw' comes from Danish 'sla,' which is a contraction for 'salade,'. I guess we can all guess what salade is. Cole, of course, is cabbage. Everytime I meet a little boy with now-trendy name of Cole I wonder what his parents were thinking. I decided not to use mayo in my slaw anymore. Now I make Healthfuler Cole Slaw. This is a batch for a small family. Dressing: 1/3 cup Smart Balance veg oil 1/6 cup lime or lemon juice (just fill the 1/3 measure halfway) 1/2 tsp real mayo (keeps oil and juice from separating) black pepper to taste 1/4 tsp sugar (optional, in case the juice is too tart) 1/2 tsp tarragon if using lime juice Cabbage: One half of a small cabbage, cored, then sliced or shredded. Despite what you get in restaurants, there is no law that says the cabbage has to be reduced to a near-liquid state. Variable ingredients: 1 tbsp poppy seeds, some shredded carrot, cherry tomatoes left whole. Don't cut the tomatoes, or the batch will turn a funny pinkish green, and people won't want to eat it. Whisk the dressing ingredients in a big bowl. Stir in the cabbage and any optional ingredients. Transfer, tightly packed and covered, to a smaller bowl for storage. This is pretty popular stuff. |
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09 Aug 15 - 03:55 PM (#3729208) Subject: RE: BS: Coleslaw From: GUEST,BrendanB As an unrepentant lover of coleslaw I will say that the important thing when making it is to ensure that there is plenty of dressing. Some coleslaws are served with a niggardly amount of dressing WHICH IS SO WRONG. Creamy, tangy coleslaw is fab. I always add chilli - but then again, I add chilli to bacon and egg. |
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09 Aug 15 - 04:23 PM (#3729210) Subject: RE: BS: Coleslaw From: Janie Sounds bizarre to me also, Steve, but game for trying it due to being startled and pleased with recipes that sounded atrocious to me based on my own food assumptions and prejudices in the past. All I need is some one to invite over for supper, as I am not inclined to put much effort into preparing food for me, myself and I. Still haven't found the courage to go sort through my disorganized recipes for that gorganzola slaw recipe from my former sis-in-law. Being a good guest I volunteered to help make it, thinking, 'ugh, it sounds awful.' Was terrific and I should have known it would be, given what I knew about my sis-in-law's culinary skills and tastes. Have found some similar recipes on-line, most of which call for apples, which I don't recall being included, but may have been. Otherwise, gorganzola, walnuts, golden raisins, and a mayo or yoghurt based dressing all ring a bell. The cabbage was chopped or shredded, not grated. Now trying to think of fresh salad recipes other than coleslaw that call for grated vs shredded or chopped veggies. Shredded, yes. Grated, no, unless a little grated citrus or ginger is included. I know hashbrowns often call for grated potatoes, but that is a cooked recipe, and I don't like hashbrowns. Nor am I fond of potato pancakes or latkes. When younger and poorer would make them to get rid of leftovers if nothing else. One does what one needs to do. But have never much liked them. Probably have a lousy gall bladder that makes me averse to fried foods. I remember spending many a Sunday afternoon at a friend's house down the street after high school. Her Mom was in many ways a great country cook, and made dinner rolls from scratch every Sunday. I do recall, however, that when they made coleslaw, they used a blender. Water in the blender to cover the wedges of cabbage. Awful stuff. Way too fine, plus there is no way one is gonna get all the water squeezed or drained out of the cabbage before suppertime and time to add the dressing. Don't know about that 70's thing regarding grated veggies. I'm kind of a waste not want not person. Not averse to peeling and shredding, vs grating, broccoli stems or other trimmed parts of veggies into a fresh salad. |
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09 Aug 15 - 05:03 PM (#3729217) Subject: RE: BS: Coleslaw From: Janie A man after my own heart, BrendanB. Maybe. Seems the great (grate?) debate regarding coleslaw is what constitutes creamy and tangy, eh? Freshly made, given a good stir before serving, and not allowed to sit neglected on the plate or in the tiny side bowl for any length of time is part of the equation, no? My uncle, who has lived in Florida since the early 70's, visits my Mom at least once a year. Before he left WV he managed a local drive-thru or two in Huntington. Although he never worked for Stewarts, he appreciates an excellent slaw dog when he encounters one, and his nostalgia for the still excellent Huntington Stewart hotdogs and home made root beer linger. It is a given that at some point during his annual visit he will drive an 1 1/2 hour round trip to Stewart's in Huntington and bring a huge load of hotdogs to Mom's for lunch. Much as I agree with him that Stewart's slawdogs are the best ever, they are the best ever only if eaten immediately after presented by the carhop to the window of the car. By the time they have traveled the 45 minutes from downtown Huntington to Cross Lanes, they are a cold, soggy mess. The rootbeer travels well, however, and is worth putting up with the cold, soggy dogs to have the rare opportunity to imbibe. Plus, who am I to mess with my uncle's nostalgia? |
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09 Aug 15 - 05:21 PM (#3729219) Subject: RE: BS: Coleslaw From: akenaton Why hasn't this thread been deleted? or at least moved to the music section? There are over fifty posts here, and I defy anyone to get halfway through without falling asleep. Do we really correspond over thousands of miles to discuss coleslaw, its a bunch of sick that some people like to drop on their ham salad, that's all it is....there' nothin' to discuss. Is this the future of Mudcat? Surely this is not what Max visualised when he set up a discussion section. |
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09 Aug 15 - 05:24 PM (#3729220) Subject: RE: BS: Coleslaw From: akenaton Jon Stewart the hero of the liberal left got eleven hits...coleslaw got fifty......go figure?????? |
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09 Aug 15 - 06:13 PM (#3729225) Subject: RE: BS: Coleslaw From: GUEST,gillymorg4 The best way to enjoy your coleslaw is in the absence of surly homophobes. |
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09 Aug 15 - 06:28 PM (#3729227) Subject: RE: BS: Coleslaw From: MMario Ake - it is in the BS: section. And coleslaw is made of cabbage - which features in more then one folk song. |
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09 Aug 15 - 07:09 PM (#3729235) Subject: RE: BS: Coleslaw From: Janie Best response to trolls on threads is to ignore their posts to threads. It has been several years since I lived with enough sun for a veggie garden, and have never had the time to tend a garden big enough to preserve, via canning or freezing, more than a few jars of tomatoes, tomato sauce or assorted veggie pickles for gifts. Briefly lived out in the country in WV with a root cellar, and cabbage was the only thing that stored well there. Apples probably would have done well, but the deer tended to harvest the apples before they were anything approaching ripe. My sis used to freeze shredded cabbage in a vinaigrette dressing that was quite tasty. (She also likes pickles better than do I.) But I do recall her recipe, which she has lost track of, was quite good and was also surprised the texture of the cabbage was quite close to that of fresh cabbage. Touring google, have run across recipes, mostly from the UK, that incorporate mustard into slaw dressings. Sounds heretic to me, but I may have to try some of them. |
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09 Aug 15 - 07:28 PM (#3729240) Subject: RE: BS: Coleslaw From: Jeri Like deviled cabbage. Then add the hot pepper to piss it off and you get angry demon coleslaw. Which is close to kimchi, so go for it! |
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09 Aug 15 - 07:30 PM (#3729241) Subject: RE: BS: Coleslaw From: GUEST,HiLo Lighten up Ake , not everyone has to comment on American talk show hosts. People are interested in a wide variety of things. Long argy bargy threads seem to be dominated by a handful of argumentative men, whereas threads like this draw a variety of people and many of us enjoy them. Is that what Max intended? Yes, think it is,any people, many topics. Brace yourself Ake, I may just start a thread a thread on sauerkraut! |
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09 Aug 15 - 07:53 PM (#3729244) Subject: RE: BS: Coleslaw From: GUEST,Steve Shaw Let's face it, the humble cabbage is a much-maligned beast, what with nasty stringy bits cropping up in coleslaw, and thick, stalky, raw wedges of it, bulking out the tasteless sheets of wet iceberg lettuce browning at the edges and thick, watery discs of hothouse cucumber, making unwelcome appearances in ploughman's lunches. Frankly, the cabbage cries out to be cooked. For winter roast veg accompaniment I reckon you can't beat steamed cabbage with steamed carrot batons all mixed together, smothered in gravy made from the meat juices. As long as a roast parsnip is also included. Let the coleslaw be consigned to summer salad bellyachitudinousness! |
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09 Aug 15 - 07:56 PM (#3729245) Subject: RE: BS: Coleslaw From: Janie Here is where I confess I only learned to like cooked cabbage about 10 years ago, and sauerkraut only in the past year. In fact, had my first Reuben sandwich, with kraut, only a week ago. Loved it. Took my youngin, now 21 and with a much more adventuresome palate than me to get me to try it after a first try when I was probably 6 yers old that turned me off completely. Wouldn't try it. Wouldn't smell it. Wouldn't allow it in the house. Thank you, Universe, for youngin's. |
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09 Aug 15 - 08:41 PM (#3729249) Subject: RE: BS: Coleslaw From: GUEST Shaw, spoken like a true Brit in regards haute cuisine ....boil the piss out of it and for seasoning a liberal lashing of salt.....yeah, that's the ticket.....lol! |
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09 Aug 15 - 10:02 PM (#3729254) Subject: RE: BS: Coleslaw From: Janie I lived in a tent for several months after moving to NC nearly 30 years ago. Before and after that, long term (3-8 weeks at a time) camping off road to gather wild medicinal plants, flowers for potpourri, and sassafras and slippery elm root bark. Lived out of the back of a truck in summer (and in winter in south Florida) doing craft shows, flea markets and farmers markets.) All on a very thin budget. Cabbage keeps. Whether in a cooler with a block of ice or tied in a mesh bag to a tree limb while camping. Lettuce and other greens don't keep well in said cooler or tied up in a mesh bag. |
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09 Aug 15 - 10:05 PM (#3729255) Subject: RE: BS: Coleslaw From: Janie Jeri and others, would love to hear more or have recipes posted for slaw dressings that include mustard. |
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09 Aug 15 - 11:11 PM (#3729261) Subject: RE: BS: Coleslaw From: GUEST,leeneia Re where the word 'slaw' comes from, above. D. in the dictionary probably meant Dutch, not Danish. |
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10 Aug 15 - 12:45 AM (#3729273) Subject: RE: BS: Coleslaw From: Don Firth Just a quick aside with a message for those who are unhappy with the subject of a particular thread: when I was working as a radio announcer, every now and then some sorehead would call in and complain that he didn't like the programming on the station. An old-time radio announcer said that his response to these disgruntled callers was to remind them that their radio had at least two knobs on it. One changed stations and the other turned the radio off. He would suggest that if they didn't like the programming, they should use either one knob or the other. And now, back to our regular broadcast.... Don Firth |
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10 Aug 15 - 09:08 AM (#3729346) Subject: RE: BS: Coleslaw From: Jeri Janie, I've never tried a mustard dressing. Maybe you could adapt a niçoise dressing recipe. I'm really happy with the mayo + sesame oil. I made it for a summer party, and wondered "what if". I came home with leftovers an added more of the oil. It's easy enough to take a little bit of the coleslaw and add something to it, just for a taste, although that precludes using a completely new dressing. |
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10 Aug 15 - 09:51 AM (#3729352) Subject: RE: BS: Coleslaw From: GUEST,Steve Shaw Spoken like a true troll, brave Guest. I said steam, not boil, and I mentioned stir frying as well and I have not mentioned salt. |
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10 Aug 15 - 01:39 PM (#3729411) Subject: RE: BS: Coleslaw From: GUEST,Stim GUEST- Having followed Steve Shaw's commentary on foods for a while, it is clear to me that you haven't--his culinary comments and epicurean tastes are rather erudite--furthermore, though I disagree with him on the subject of coleslaw, I note that rather than simply disparaging it, he offers a way of preparing cabbage that he likes better, and I find this rather admirable. |
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10 Aug 15 - 01:58 PM (#3729413) Subject: RE: BS: Coleslaw From: Bill D re: Janie's photo of "The slaw line"...I had no idea that such lines were explicitly noted by authorities...but I have experienced the same phenomenon with grits. On a trip thru southern Missouri doing an environmental survey, my partner & I ate breakfast at a small cafe where grits were not on the menu. Next day, 10 miles further south, grits were an option. The 3rd day, a bit further south, grits were added to your order as a standard. Moral: something between de gustibus non disputandum and "that's how *I* learned to do it, and those other silly ways are highly suspect!" (thanks for tolerating me in spite of my flaws, Janie. ;>)) |
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10 Aug 15 - 06:16 PM (#3729459) Subject: RE: BS: Coleslaw From: ClaireBear Very (VERY) finely sliced cabbage was the rule in my parents' house, with mayonnaise, salt and plenty of pepper. Never sugar. In my own house, where cole slaw is likely to be a side dish with fish tacos or something else Mexican, I largely base my ingredients on a recipe my friend Jon learned on the beach in Baja: I use very thinly sliced cabbage, some equally thinly sliced red onion, a very finely minced jalapeno pepper or two, and a diced mango, dressed with seasoned rice vinegar, a little olive oil, and salt (not too much) & pepper. Still no sugar; I can't even imagine it. Jeri, I'm going to have to try adding sesame oil now; that sounds great! |
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10 Aug 15 - 06:26 PM (#3729460) Subject: RE: BS: Coleslaw From: Jeri Do it! I just bought a big ol' cabbage, and tomorrow there will be slaw. (Suggestible? Who--ME!?) |
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10 Aug 15 - 06:37 PM (#3729461) Subject: RE: BS: Coleslaw From: Steve Shaw The archetypal English ploughman's lunch of the 70s contained as its two major ingredients a large slab of factory cheddar and a hunk of dodgy bread with chewy crust. On the side was a blob of Branston Pickle, the nearest thing to actual poison that may be legally sold. For salad, there was raw cabbage hunks, thick wilted circles of tasteless cucumber, one slice of tomato that tasted just like the cucumber (that is, of nothing), a few week-old outer leaves of a shagged-out iceberg lettuce and a ring or two of thick-cut raw onion. If you were really unlucky, you'd get an abominable scoop of that most horrid of horrids, the grated raw carrot. The average ploughman must have suffered from permanent indigestion, not to speak of severe bad breath. Let's face it. Some veg was just meant to be cooked! |
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10 Aug 15 - 10:02 PM (#3729495) Subject: RE: BS: Coleslaw From: GUEST,Jaze Having grown up Phila/So.Jersey area,cole slaw was side dish. A proper hot dog came with mustard,relish and sourkraut. When I moved to WVa for college, I stopped for school supplies at a KMart like store. Starving , I ordered a hot dog. I was asked did I want everything on it. Thinking mustard,relish and sourkraut, I said yes. Imagine my horror when it arrived with chili and coleslaw! Since I was so hungry I ate it anyway and was rather surprise how good it was. Never in a million years would have thought of making a hot dog like that. Love cabbage,sourkraut, and cole slaw. |
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10 Aug 15 - 10:05 PM (#3729496) Subject: RE: BS: Coleslaw From: GUEST,Jaze Saurkraut? |
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11 Aug 15 - 05:22 AM (#3729545) Subject: RE: BS: Coleslaw From: Janie Admit that sounds truly disgusting, Steve. I might not care for slaw if that had been my experiences with cabbage. I might not eat raw veggies if what describe had been my introduction to them! Where did you go to school, Jaze? |
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11 Aug 15 - 06:03 AM (#3729552) Subject: RE: BS: Coleslaw From: Steve Shaw If I do hot dogs, or any other hot meat on a bun (chicken, turkey, pork - especially pork -all with stuffing, natch), I want onions fried in butter in there as well. Just turning brown at the edges. Banana shallots are even better. There won't be any cabbage or carrots because I would have polished them off the day before, steamed au point, with the roast meat (or with some hunks of carrot roasted with the meat if parsnips were out of season). And certainly nothing raw. And no mayo with hot meat, thanks.* Though I do like a bit of rocket and tomato relish on my barbie burgers. *except for scraps of yesterday's roast chicken dipped in seasoned beaten egg then fried quickly in butter then stuffed into a roll that's been slathered with garlic mayo. This cries out for cold beer, as long as it isn't American. Sorry to troll. ;-) |
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11 Aug 15 - 09:43 AM (#3729575) Subject: RE: BS: Coleslaw From: Bill D Too bad you never found any of the hundreds of excellent American beers....must have been hidden behind the stacks of Bud lite. |
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11 Aug 15 - 09:54 AM (#3729580) Subject: RE: BS: Coleslaw From: Charmion Janie, having located the Grits-Y'all-Ma'am Line in southern Pennsylvania, I'm dying to survey the Slaw Line. As for hotdogs, I am here to say that the all-dressed dog (preferably a Shopsy's steamie) comes with mustard and sweet green pickle relish. That is all. |
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11 Aug 15 - 11:13 AM (#3729601) Subject: RE: BS: Coleslaw From: GUEST,leeneia Clairebear, your recipe from Baja intrigues me. I like the flavor of mango, but the texture puts me off. Now, when you say "diced mango" - how do you cut it exactly? |
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11 Aug 15 - 07:05 PM (#3729699) Subject: RE: BS: Coleslaw From: Janie That does sound yummy, Claire Bear. Mangos are exotic and expensive fruit here so I rarely have bought or eaten them. Will say that coleslaw with sugar or honey in the dressing is basically adding sugar - with food value! Have had several vinegriette slaw/cabbage salad recipes that I have liked - but not with pinto beans or cornbread:>) And not on a slawdog. Jeri, does sesame oil keep well in the cupboard, and if not, does it turn solid if stored in the fridge? I cook so little these days that I keep olive oil in the fridge to keep it from going rancid. A pain to run warm water over the bottle to be able to use it. For those of us in more mundane climes, apples and cabbage are in season together, and go well together in cabbage salads and in cooked cabbage with good sausages. In salads, adding apples may increase the methane biohazard a bit. |
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11 Aug 15 - 07:41 PM (#3729703) Subject: RE: BS: Coleslaw From: Jeri Janie, it keeps as well as any other oil. It will oxidize after a while and taste not-so-good, which olive oil or any other ones will do. I've never tried storing it in the fridge, but I don't think it will solidify. I could try and let you know. |
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11 Aug 15 - 09:23 PM (#3729713) Subject: RE: BS: Coleslaw From: Janie Just wondering, and yes, let me know. I hate having to 'thaw' olive oil, but once opened, it goes rancid very quickly. So I either buy high quality olive oil and keep it in the frig, where it solidifies, or buy small bottles of not so good olive oil, and even then, often end up tossing it |
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12 Aug 15 - 11:03 AM (#3729827) Subject: RE: BS: Coleslaw From: GUEST,leeneia I keep my olive oil in the fridge. I transfer some olive oil to a wide-mouth jar which once held jam, and when I need a small amount, I take it out with a spoon. If you buy a small bottle, probably all of it will fit in the jam jar. |
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12 Aug 15 - 01:53 PM (#3729852) Subject: RE: BS: Coleslaw From: ClaireBear Leenia, my mango-cutting technique is simpler than it sounds. With a sharp, thin, flexible knife (a boning knife works well), cut all the way around the mango, stem to pointy end and back again, on both sides of -- and ideally right next to -- the seed. That will yield two seed-free "cheeks" plus a center section that is largely seed. Take each cheek, and score the mango flesh all the way down to (but not through) the skin in a cross-hatch pattern that's as small as you want to chop/dice your mango. (You might want to use a different knife for this process; one with a rounded tip will make it easier not to cut through the skin, OR your hand.) Now, just turn each half inside-out to make 2 cute li'l mango hedgehogs. You can then run your knife along the skin and cut off the mango spikes whole, or cut halfway down and then all the way down for smaller dice. Finally, run your knife under the skin on the center section, and then carve whatever mango flesh can be gracefully separated from the seed. Chop or dice those bits too. Note: there are a wealth of YouTube videos on how to do this. Watch one, but keep this in mind: All the ones I watched show a whopping big chef's knife cutting straight down, not even trying to cut close to the seed. I'm way too cheap for that: With a thin, flexible knife you can feel your way right along the edge of the seed -- the only way to go! |
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12 Aug 15 - 06:15 PM (#3729913) Subject: RE: BS: Coleslaw From: Steve Shaw Olive oil will keep for a year or more unopened. Once opened it should be stored at room temperature and used within a few months. Extra virgin oil can be ruined by sticking it in the fridge. Anyway, wassup? No olive oil ever lasts for that long in our house. Use with gay abandon in all your cooking, drizzle it on all your pasta and pizza dishes and stop worrying! |
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12 Aug 15 - 07:43 PM (#3729932) Subject: RE: BS: Coleslaw From: Joe Offer I like my cole slaw to be...embellished. Just plain cabbage doesn't make good slaw. A little purple cabbage and carrot and onion makes it a lot more interesting (IMHO). |
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13 Aug 15 - 12:39 AM (#3729954) Subject: RE: BS: Coleslaw From: Stilly River Sage I have large and small filet knives (my father loved kitchen gadgets, this was his pair of expensive Finnish fish knives) that works perfectly for mangoes. Much better than a paring or chef-type knife. I concur with ClairBear's description of dicing mango. I learned it watching one of the old Agatha Christie Hercule Poirot episodes, when he showed the trick to a room full of murder suspects. :) I buy olive oil in thick glass bottles at a Middle Eastern import market. They're usually three litre bottles and they come from specific towns in Lebanon or Jordan or Israel. None of this small print naming the source of the oil from every country around the Mediterranean region. I store it in my pantry shelves in a box and with a section of newspaper tucked/wrapped around it to keep light from hitting it. I use olive oil for everything so it doesn't have time to go rancid before I finish it. I decant some into one of these oil bottles that costs all of $6 at World Market. I tried for a long time to find a good oil bottle that doesn't dribble, and this is it. |
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13 Aug 15 - 01:17 AM (#3729955) Subject: RE: BS: Coleslaw From: GUEST,HiLo I have never heard of keeping olive in the fridge! I use olive oil for most pan fried things , I also use it on pasta and thing like brushetta , so we go through a lot of it. Keeping in the refrigerator seems very odd to me. Is there a specific reason to do this ? Just wondering. |
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13 Aug 15 - 05:44 AM (#3730001) Subject: RE: BS: Coleslaw From: Steve Shaw I heartily concur! Generally speaking it's best to use extra virgin oil cold or for dishes that need only gently sautée-ing at the start, for example if you're gently frying your chopped garlic and chilli flakes for a minute without turning them brown, for melting anchovies for whore's pasta or for adding to liquids that won't go above boiling temperature (adding to home-made tomato sauce for example). Very hot EV oil smokes too readily and turns a bit horrid. I use ordinary olive oil for most frying or for my Mediterranean roast spuds done in the oven and keep the EV for the above purposes. I always have a special bottle of best quality oil for drizzling over all my pasta and pizza dishes (sine qua non). None of these ever lasts long enough to have me worrying about the oil going bad. The only other oil I ever use is groundnut oil for very hot stir-frying or for making my oven chips which need the oven to be searing hot. |
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13 Aug 15 - 09:18 AM (#3730038) Subject: RE: BS: Coleslaw From: Charmion I buy olive oil in three-litre tins from the local Italian grocer. (Ottawa is blessed with several.) The tin has a special seal that allows clean pouring into the ready-use oil bottle, but nothing fancy for preventing the contents from going rancid. Nevertheless, although we are not high-volume users of olive oil, I have never had a tin go bad on me, even in summer and even when we didn't have air-conditioning. Would this be because the oil is not, despite its label, extra-virgin olive oil? Is my Italian grocer LYING to me? Like Steve Shaw, I use it for salads and light sautéeing, preferring "groundnut" (that's peanut to us) oil for high-temperature frying. Funny; nobody our age is allergic to peanuts. |
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13 Aug 15 - 09:37 AM (#3730042) Subject: RE: BS: Coleslaw From: Jeri A lot of EVOO isn't, but that's not your grocer's fault. Oil goes rancid, so it doesn't matter whether it's EVOO, peanut oil, or (shudder) sesame oil, mayo... It's oxidation --reaction with the air-- so I wonder if those pumps used to cap wine bottles that suck the air out would hlp prevent it. If you don't have a problem, though, it's probably not worth it to try. Peanut allergies & generations: there's one theory that kids who've had a bunch of childhood infections are less likely to develop odd immune system reactions. I don't know why, but I can imagine the cells responsible sitting around and talking. "Wait? Hell, I'm gonna go out and KILL something!" |
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13 Aug 15 - 10:54 AM (#3730062) Subject: RE: BS: Coleslaw From: GUEST,Janie I cook very little these days now that my youngin' has flown the coop and I am working so many hours and weekends. I mostly stop at a salad bar or eat a bowl of cereal, so I don't use up staples very quickly. I cook so little now that I find there are some things for which I have lost my touch or confidence. I was at one time a very good cook and like to cook, but not just for myself. Even if I had time, I doubt I would cook very often for myself. An open bottle of Olive Oil will begin going rancid in about 3 months. It won't kill you to use it, but I can't stand the taste or smell of it once it starts to go. Generally speaking, the higher the monounsaturated fats in an oil, the quicker it will go rancid once opened. Good Oils Gone Bad |
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13 Aug 15 - 06:34 PM (#3730126) Subject: RE: BS: Coleslaw From: GUEST,Jaze Janie, I went to W.VA. State in Nitro. |
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13 Aug 15 - 07:06 PM (#3730135) Subject: RE: BS: Coleslaw From: Janie Cool, jaze. I was raised just over the hill in Cross Lanes, and my undergraduate degree is from State! Back when it was still a college. That was many, many moons ago. While home for Christmas last year my sister and I drove over and walked all around campus. Much larger and many buildings that weren't there when I was a student. Was Andy's (with Andy still running the place) still there when you attended? In my day the house specialty was hot bologna sandwiches, but a good, sloppy, WV slaw dog was also to be had, along with coffee that would put hair on your chest. |
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13 Aug 15 - 08:26 PM (#3730153) Subject: RE: BS: Coleslaw From: Stilly River Sage I shop in a Halal market that has a lot of immigrant traffic. There is a whole aisle for various types and sized bags of rice - like the space a "typical" American grocery might dedicate to snack chips or to the dog food and cat food section (and some of the bags of rice are just as big as those dog food bags!) There are other large sections for oil, sesame tahini, etc. Because they sell so much there is a fast turnover. I think I get oil that hasn't been on the shelf nearly as long as some regular grocery stores, which no doubt helps with the amount of time it stays good. I wonder how hot some of you are cooking, that you're making the olive oil smoke in the pan? A quick saute with a drizzle of oil in the pan (as Steve described) is all it takes to cook many things, not hot-as-hell stovetops to seer or do a long deep fry. Of course there are oils meant for hotter cooking, and I use one of those on occasion. |
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14 Aug 15 - 10:04 AM (#3730319) Subject: RE: BS: Coleslaw From: GUEST,leeneia ClaireBear and Acme, thanks for the info on how to cut up a mango. I keep my olive oil in the fridge because otherwise it goes bad. As I mentioned already, put some of it in a wide-mouth jar for easier dispensing. I don't use it to fry things because that breaks down the flavor of it. In general, people, getting oil so hot that it smokes sounds dangerous - could start a fire. |
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14 Aug 15 - 01:22 PM (#3730358) Subject: RE: BS: Coleslaw From: GUEST Winter red cabbage slaw: Shredded red cabbage, red onion and carrot. Walnut oil, orange juice, dried cranberries, chopped walnuts. |
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14 Aug 15 - 01:40 PM (#3730361) Subject: RE: BS: Coleslaw From: Janie Guest, that sounds good, and also beautiful. |
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15 Aug 15 - 12:42 AM (#3730451) Subject: RE: BS: Coleslaw From: Don Firth Unsuccessful attempt at a food product franchise: Cole slaw on a stick. (I'll go now....) Don Firth |
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15 Aug 15 - 01:33 PM (#3730529) Subject: RE: BS: Coleslaw From: Bill D There was some evidence recently that EVOO was sometimes not as advertised... here are a couple of articles about this; http://www.consumerreports.org/cro/news/2013/06/is-it-true-that-some-extra-virgin-olive-oil-is-fake/index.htm http://lifehacker.com/the-best-olive-oil-for-your-money-may-be-at-trader-joe-1536390687 |
