Vinegar coleslaw
zxcvbob
in Appalachia, just barely (I don't know if that's significant or not.)
They have a style of barbecue here that's just pulled pork (smoked,
but but particularly smoky) with a thin chili pepper and vinegar sauce.
But that's not what I want to talk about. :-)
One of the side dishes is coleslaw, but it's not a type that I've ever
had before. The cabbage is finely grated, and dressed with a sweet and
mild vinegar. I don't think there's any oil in it at all. It works
because the cabbage is cut so fine. Anybody know what I'm talking about
and have a recipe? I'm sure it's extraordinarily easy to make, but it
might not be easy to guess at the proportions.
Thanks,
Bob
Old Harley Rider
Sounds like Pepper Hash to me. We always had this growing up in Phila.
I just made some last week, found on the net. I like mine hot so I put
my cabbage into a jar of hot pickle juice
--
Skype <fxdlrider2>
Lynn from Fargo
Yo Bob!
I have made literally GALLONS of this. Twice I have made it to feed a
hundred. My mother made it and her mother made it.
VINEGAR COLESLAW
1 head of cabbage
2 carrots
1/2 cup bell pepper (red, green, whatever)
1 onion
Dressing:
2 cups sugar
1 1/2 cups cider(piquant) or rice (milder) vinegar
1 TB salt
1 TB mustard seed
1 TB celery seed
Chop, shred or grate vegetables very fine (as you like them).
Bring dressing ingredients to a boil,
Remove from heat.
Pour hot dressing over vegetables.
Let cool to room temperature and refrigerate.
This is really fast if you use "angel hair" shredded coleslaw cabbage
- comes in bags.
This much dressing will do twice the veggies if you wish.
It stores very well in big ziplock bags and keeps for weeks in your
fridge,
It also travels well and stands up safely on a buffet table,
You can reheat the leftover dressing and pour it over "new"
vegetables.
Also good on burgers, hotdogs & sandwiches. Sometimes I add a healthy
shot of Tabasco.
Lynn in Fargo
Wayne Boatwright
Thre are all kinds of minor variations on this, Bob. I make the following
one occasionally. It's often customary to put the coleslaz in the
sandwich on top of the pulled pork.
1 large head cabbage, shredded
2 carrots, shredded
1 medium sweet onion, finely diced or grated
1/2 cup sugar, or to taste
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed
1 1/2 cups white vinegar
Freshly ground black pepper, to taste
Cut the cabbage into quarters, and using a sharp knife shred to a
thickness of about 1/8". Try to shred the pepper to about the same
degree. Toss shredded and diced vegetables together in a large bowl.
Combine remaining ingredients in a separate bowl and mix well
Add to vegetables, cover and refrigerate for several hours or overnight.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Arri London
Sorry no particular recipe, but that's my preferred way to make
coleslaw, minus any sugar. Occasionally with oil, but not always. The
typical mayo-dressed, sugar-sweetened coleslaws are nasty :)
Food Snob®
If it turns out that there really is a Hell, you can serve this to me
any time I exhibit a glimmer of hopefulness.
>
> Lynn in Fargo
--Bryan
projectile vomit chick
You'll be too busy with the cock in your mouth.
blake murphy
what's her sin here, bobo? i see no hydrogenated oil or any of your other
pet phobias. is sugar *verboten* now, too?
blake
Zeppo
"Lynn from Fargo" <lynn...@i29.net> wrote in message
news:d3c21e66-28b1-4ecb...@x16g2000vbk.googlegroups.com...
Alrighty, then. Now I know what I want to do with the Napa cabbage sitting
in my vegetable bin.
Thanks Lynne.
Jon
Cindy Hamilton
Well, it sounds pretty Hellish to me, too. Too much sugar. For 1.5
cups
of vinegar, I doubt I'd use no more than two big pinches of sugar.
And the bell pepper doesn't appeal, either.
However, I'm a little more polite than Bryan, so I wasn't originally
inclined
to say anything at all.
My standard vinegar coleslaw is something I whip together for just
myself while fixing lunch.
A bowl of shredded cabbage
Sprinkle on red wine vinegar to moisten
Salt to taste
Mix.
(fix sandwich or whatever's for lunch)
Sprinkle on some extra-virgin olive oil
Grind on some pepper
Mix.
If lunch is Middle Eastern themed, use lemon juice instead of
vinegar. If Southeast Asian (add optionally a touch of rice vinegar)
or Latin American, use lime juice.
Cindy Hamilton
blake murphy
> On Nov 24, 12:13�ｿｽpm, blake murphy <blakepmNOTT...@verizon.net> wrote:
>> On Mon, 23 Nov 2009 18:36:59 -0800 (PST), Food Snob�ｿｽ wrote:
>>> On Nov 23, 6:48�ｿｽpm, Lynn from Fargo <lynng...@i29.net> wrote:
>>
>>>> Yo Bob!
>>>> I have made literally GALLONS of this. �ｿｽTwice I have made it to feed a
>>>> hundred. �ｿｽMy mother made it and her mother made it.
>>
>>>> VINEGAR COLESLAW
>>
>>>> 1 head of cabbage
>>>> 2 carrots
>>>> 1/2 cup bell pepper (red, green, whatever)
>>>> 1 onion
>>
>>>> Dressing:
>>>> 2 cups sugar
>>>> 1 1/2 cups cider(piquant) or rice (milder) vinegar
>>>> 1 TB salt
>>>> 1 TB mustard seed
>>>> 1 TB celery seed
>>
>>>> Chop, shred or grate vegetables very fine (as you like them).
>>>> Bring dressing ingredients to a boil,
>>>> Remove from heat.
>>>> Pour hot �ｿｽdressing over vegetables.
>>>> Let cool to room temperature and refrigerate.
>>
>>>> This is really fast if you use "angel hair" shredded coleslaw cabbage
>>>> - comes in bags.
>>>> This much dressing will do twice the veggies if you wish.
>>>> It stores very well in big ziplock bags and keeps for weeks �ｿｽin your
>>>> fridge,
>>>> It also travels well and stands up safely on a buffet table,
>>>> You can reheat the leftover dressing and pour �ｿｽit over "new"
>>>> vegetables.
>>>> Also good on burgers, hotdogs & sandwiches. �ｿｽSometimes I add a healthy
>>>> shot of Tabasco.
>>
>>> If it turns out that there really is a Hell, you can serve this to me
>>> any time I exhibit a glimmer of hopefulness.
>>
>> what's her sin here, bobo? �ｿｽi see no hydrogenated oil or any of your other
>> pet phobias. �ｿｽis sugar *verboten* now, too?
>>
>> blake
>
> Well, it sounds pretty Hellish to me, too. Too much sugar. For 1.5
> cups
> of vinegar, I doubt I'd use no more than two big pinches of sugar.
>
> And the bell pepper doesn't appeal, either.
>
> However, I'm a little more polite than Bryan, so I wasn't originally
> inclined
> to say anything at all.
>
> My standard vinegar coleslaw is something I whip together for just
> myself while fixing lunch.
>
> A bowl of shredded cabbage
> Sprinkle on red wine vinegar to moisten
> Salt to taste
> Mix.
> (fix sandwich or whatever's for lunch)
> Sprinkle on some extra-virgin olive oil
> Grind on some pepper
> Mix.
>
> If lunch is Middle Eastern themed, use lemon juice instead of
> vinegar. If Southeast Asian (add optionally a touch of rice vinegar)
> or Latin American, use lime juice.
>
> Cindy Hamilton
well, oil seems strange to me in slaw (other than what's in the little
mayonnaise i use). and the recipe does sound too sweet, something i don't
like in most slaw recipes.
but 'Hellish'? usually bobo reserves that for trans-fats (often imputing
them when they're not there).
your pal,
blake
kalanamak
> Also good on burgers, hotdogs & sandwiches. Sometimes I add a healthy
> shot of Tabasco.
>
>
> Lynn in Fargo
This salad type looks (and tastes) very nice with a weetle bitty bit of
Aleppo pepper tossed in. Not "hot", but "enhanced".
blacksalt
(it keeps you regular, as well)
Cindy Hamilton
> On Tue, 24 Nov 2009 10:43:40 -0800 (PST), Cindy Hamilton wrote:
> >> On Mon, 23 Nov 2009 18:36:59 -0800 (PST), Food Snob® wrote:
> >>> On Nov 23, 6:48 pm, Lynn from Fargo <lynng...@i29.net> wrote:
>
> >>>> Yo Bob!
> >>>> hundred. My mother made it and her mother made it.
>
> >>>> VINEGAR COLESLAW
>
> >>>> 1 head of cabbage
> >>>> 2 carrots
> >>>> 1/2 cup bell pepper (red, green, whatever)
> >>>> 1 onion
>
> >>>> Dressing:
> >>>> 2 cups sugar
> >>>> 1 1/2 cups cider(piquant) or rice (milder) vinegar
> >>>> 1 TB salt
> >>>> 1 TB mustard seed
> >>>> 1 TB celery seed
>
> >>>> Chop, shred or grate vegetables very fine (as you like them).
> >>>> Bring dressing ingredients to a boil,
> >>>> Remove from heat.
> >>>> Let cool to room temperature and refrigerate.
>
> >>>> This is really fast if you use "angel hair" shredded coleslaw cabbage
> >>>> - comes in bags.
> >>>> This much dressing will do twice the veggies if you wish.
> >>>> fridge,
> >>>> It also travels well and stands up safely on a buffet table,
> >>>> vegetables.
> >>>> Also good on burgers, hotdogs & sandwiches. Sometimes I add a healthy
> >>>> shot of Tabasco.
>
> >>> If it turns out that there really is a Hell, you can serve this to me
> >>> any time I exhibit a glimmer of hopefulness.
>
> >> pet phobias. is sugar *verboten* now, too?
Well, I have a particular "thing" about sugar. I very rarely enjoy
salads,
tomato sauces, soups, whole-grain baked goods (and a whole raft
of other things) when they're made by other people (including
restaurants)
because they put sugar in them.
The cole slaw recipe in question has more sugar than vinegar, FFS.
That's hellish.
I made mayo-based cole slaw last weekend (my husband likes it creamy),
and for 3/8 cup of mayonnaise and 1 tablespoon of vinegar, I used
one pinch of sugar. Just enough to calm down the vinegar a bit, but
still
leave the dressing nice and tangy.
I once tried a lentil soup recipe that had several carrots in it. The
second
time I made it, I cut the carrot down to one small carrot, because the
first
try was just too damned sweet from all those carrots.
Cindy Hamilton
blake murphy
i will agree that most restaurant slaw is too sweet. you can also hold the
pineapple.
your pal,
blake
Cindy Hamilton
> i will agree that most restaurant slaw is too sweet. you can also hold the
> pineapple.
Pineapple??!! Pineapple????!!!!
Now I'm going to have to go lie down for a while. The thought of
pineapple
in cole slaw is just more than I can bear.
Cindy
Food Snob®
You been obsessing a lot with that cock in the mouth thing lately.
Pining away for someone willing to put his cock in your vomitous maw?
--Bryan
Food Snob®
If one were in Hell, why would one care about healthfulness? It just
looks hideous. Cabbage in vinegar syrup.
Nothing immoral, just icky.
>
> blake
--Bryan
Food Snob®
> On Tue, 24 Nov 2009 10:43:40 -0800 (PST), Cindy Hamilton wrote:
> >> On Mon, 23 Nov 2009 18:36:59 -0800 (PST), Food Snob® wrote:
> >>> On Nov 23, 6:48 pm, Lynn from Fargo <lynng...@i29.net> wrote:
>
> >>>> Yo Bob!
> >>>> hundred. My mother made it and her mother made it.
>
> >>>> VINEGAR COLESLAW
>
> >>>> 1 head of cabbage
> >>>> 2 carrots
> >>>> 1/2 cup bell pepper (red, green, whatever)
> >>>> 1 onion
>
> >>>> Dressing:
> >>>> 2 cups sugar
> >>>> 1 1/2 cups cider(piquant) or rice (milder) vinegar
> >>>> 1 TB salt
> >>>> 1 TB mustard seed
> >>>> 1 TB celery seed
>
> >>>> Chop, shred or grate vegetables very fine (as you like them).
> >>>> Bring dressing ingredients to a boil,
> >>>> Remove from heat.
> >>>> Let cool to room temperature and refrigerate.
>
> >>>> This is really fast if you use "angel hair" shredded coleslaw cabbage
> >>>> - comes in bags.
> >>>> This much dressing will do twice the veggies if you wish.
> >>>> fridge,
> >>>> It also travels well and stands up safely on a buffet table,
> >>>> vegetables.
> >>>> Also good on burgers, hotdogs & sandwiches. Sometimes I add a healthy
> >>>> shot of Tabasco.
>
> >>> If it turns out that there really is a Hell, you can serve this to me
> >>> any time I exhibit a glimmer of hopefulness.
>
> >> pet phobias. is sugar *verboten* now, too?
"Often"??? Really? Give examples. Oh wait, you can't.
>
> your pal,
> blake
--Bryan
blake murphy
you've made many posts about crisco being a nasty trans-fat killer when
there hasn't been any in it for almost two years.
<http://www.msnbc.msn.com/id/16795455/>
blake
blake murphy
i can't say i've eaten any (i may lack morals but i do have some limits),
but googling [cole slaw pineapple] turns up 1,960,000 hits.
your pal,
blake
Food Snob®
You really are an ignorant son of a bitch. Zero grams per serving is
not "hasn't been any in it."
Ingredients
Soybean Oil, Fully Hydrogenated Cottonseed Oil, Partially Hydrogenated
Cottonseed and Soybean Oils, Mono and Diglycerides, Tbhq and Citric
Acid (Antioxidants).
source-- http://www.walmart.com/catalog/product.do?product_id=10308179
They depend on knuckleheads who don't bother to read labels.
>
> blake
--Bryan
blake murphy
oh noes!!! i'm gonna die!!!
blake
sf
<blakepm...@verizon.net> wrote:
>oh noes!!! i'm gonna die!!!
Yep, you're gonna croak. I'm giving you only 30-40 years, blake.
Better mend your wicked ways if you want longer. ;)
--
I love cooking with wine.
Sometimes I even put it in the food.
Dan Abel
blake murphy <blakepm...@verizon.net> wrote:
You're already dead. And in Hell. Satan has assigned Bryan to be your
personal devil.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
blake murphy
> On Wed, 2 Dec 2009 12:17:01 -0500, blake murphy
> <blakepm...@verizon.net> wrote:
>
>>oh noes!!! i'm gonna die!!!
>
> Yep, you're gonna croak. I'm giving you only 30-40 years, blake.
> Better mend your wicked ways if you want longer. ;)
my mother turned 90 on thanksgiving, and pop is only a couple years
younger. but they both quit smoking some time back.
your pal,
blake
blake murphy
satan's been doing pretty shoddy work lately. i don't feel tormented at
all.
your pal,
blake