Coleslaw recipe

[Ed Pawlowski]

Every time I make this someone that has it for the first time wants the
recipe. It is allegedly from Corky's in Memphis and was posted on line
many years ago.

Personal preference, I go light on the celery seeds and don't usually
have a green pepper around


Corky's Cole Slaw
-serves 6

1 med. head green cabbage, shredded
2 med. carrots. grated
1 green pepper finely diced
2 TBS onion, grated

2 cups mayonnaise
3/4 cup sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 TBS celery seeds
1 tsp. salt
1/8 tsp. white pepper

Mix vegetables in a bowl. Mix remaining ingredients in another.

Mix together and toss well.

Cover and refrigerate 3-4 hours.

[itsjoan...@webtv.net]

Celery seeds are great in slaw and tuna and dozens of other dishes. And one
of the key steps in slaw or potato salad is a thorough chilling for flavors to
blend.

(Bryan is going to have a hissy fit running backwards when he read this
recipe. No matter, I like it.)

[Sqwertz]

Yes, whole celery seeds are pretty strong and 2TBS is too much,
IMNSHO. And I'd add more pepper instead.

-sw

[Hank Rogers]

Why? Because of the enormous amount of sugar?

That's all I see wrong with it.

[Thomas]

I do similar but hold the onion and I add a splash of buttermilk. Looking back up, way less seed but it is there.

[GM]

Give some to Unca, he has been kinda "sour" today and so could use a wee bit 'o sugar...

--
GM

[itsjoan...@webtv.net]

On Wednesday, March 15, 2023 at 7:01:03 PM UTC-5, Hank Rogers wrote:
>
> itsjoan...@webtv.net wrote:
> >

> > (Bryan is going to have a hissy fit running backwards when he read this
> > recipe. No matter, I like it.)
> >
> Why? Because of the enormous amount of sugar?
>
> That's all I see wrong with it.
>

It is a bit heavy on the sugar, but he'll have an apoplexy because it involves
wino beat off.

[itsjoan...@webtv.net]

On Wednesday, March 15, 2023 at 7:54:34 PM UTC-5, Thomas wrote:
>
> I do similar but hold the onion and I add a splash of buttermilk. Looking back up, way less seed but it is there.
>

If onion is too strong for you, try a finely minced shallot. They're much milder
than a regular onion and you don't wake up with that dragon breath the next
morning from a strong onion.

[Hank Rogers]

Gawd! I forgot about the wino beat off.

[Hank Rogers]

Yes, but you wake up with a mortgage payment from buying the shallot.

[Sqwertz]

The sole reason he can't stand store-bought mayo is because he
refers to it as wino beat off.

Dukes Lime Mayo is my new mayo. You can't make anything near as
good at home.

-sw

[Bruce]

On Wed, 15 Mar 2023 23:14:16 -0500, Sqwertz <sqwe...@gmail.compost>
wrote:

This message was brought to you by Supermarket Steve.

[Michael Trew]

More for you. Mayo and sugar don't belong in coleslaw. Boy, that's a
*lot* of sugar, also.

[itsjoan...@webtv.net]

On Wednesday, March 15, 2023 at 9:50:05 PM UTC-5, Hank Rogers wrote:
>
> itsjoan...@webtv.net wrote:
> >

> > If onion is too strong for you, try a finely minced shallot. They're much milder
> > than a regular onion and you don't wake up with that dragon breath the next
> > morning from a strong onion.
> >
> Yes, but you wake up with a mortgage payment from buying the shallot.
>

Pshaw! I bought a shallot last week that I ended up not using and it was 39¢.
They're small and lightweight and the one I purchased was about the size of
a golf ball and slightly elongated.

[itsjoan...@webtv.net]

I'm a fan of mayo-based slaw and my mother always added about a tablespoon
of sugar to hers. It kind of balances out that cabbage taste but she'd also add
about a tablespoon of dill pickle juice. I also like vinegar-based slaw as long as
they're not too 'puckering.'

[Leonard Blaisdell]

On 2023-03-16, itsjoan...@webtv.net <itsjoan...@webtv.net> wrote:

> I'm a fan of mayo-based slaw and my mother always added about a tablespoon
> of sugar to hers. It kind of balances out that cabbage taste but she'd also add
> about a tablespoon of dill pickle juice. I also like vinegar-based slaw as long as
> they're not too 'puckering.'

My mayo coleslaw dressing consists of:
2 parts mayo
1 part sour cream
lemon juice to sour
sugar to sweeten to taste

My vinegar and oil coleslaw dressing consists of:
oil
vinegar
sugar to sweeten to taste
perhaps salt and pepper. It's been a while.

What could go wrong?

[Cindy Hamilton]

On 2023-03-16, Hank Rogers <ha...@nospam.invalid> wrote:
> itsjoan...@webtv.net wrote:

The sugar might be balanced by the mustard and vinegar. I'm
not willing to undertake the experiment, though.

And green pepper in cole slaw is TIAD for me. All y'all enjoy,
though.

--
Cindy Hamilton

[Gary]

Michael Trew wrote:
> Mayo and sugar don't belong in coleslaw.

Sounds to me like you've never tried coleslaw(TM).
Basic ingredients are mayo, sugar and vinegar.
And cabbage and some carrot, of course

[Cindy Hamilton]

"Cole slaw" means "cabbage salad". The choice of dressing is left up
to the preparer.

The first recorded cole slaw (1770) was thin strips of cabbage mixed
with melted butter, vinegar, and oil. Mayonnaise wasn't invented
until the mid-1700s, so it's not surprising that it wasn't used in
early cole slaw.

--
Cindy Hamilton

[f...@sdf.org]

i'm not particularly fond of cole slaw though i do love cabbage. with the
dijon mustard and white pepper, this i may actually really enjoy. i may
split the vinegar in half with lemon juice.

thanks for sharing.

--
SDF Public Access UNIX System - https://sdf.org

That which does not kill you makes you stranger.
-- Trevor Goodchild - AEon Flux

[Ed Pawlowski]

I think the lemon juice would work well and keep the balance.

IMO, this is a good recipe as it stands but nothing wrong with adjusting
for personal taste. I don't use the green pepper and cut the celery
seed. At times I take a serving and add something just to be different
and not change the batch. A little horseradish is good too.

[Dave Smith]

On 2023-03-16 9:43 a.m., f...@sdf.org wrote:
> On 2023-03-15, Ed Pawlowski <e...@snet.xxx> wrote:

>
> i'm not particularly fond of cole slaw though i do love cabbage. with the
> dijon mustard and white pepper, this i may actually really enjoy. i may
> split the vinegar in half with lemon juice.

I am okay with small amounts of red cabbage that has been sauteed and
braised. I can handle small amounts of sauerkraut with something, like
on pork shanks or in a Reuben, not so much as a side dish. In places
where they give you coleslaw with things like fish and chips I usually
eat about half of it, mainly because I paid for it and need some
vegetable content in the meal. However, there is a diner in our town
that includes a small dish of coleslaw with most of their dishes and it
is so good that I actually look forward to it and eat it first.

[bruce bowser]

But Cindy, various milk-related compounds had been mixed with veggies and meats for years before then.

[Sqwertz]

All commercial cole slaws have sugars and all the ingredients that
are in mayo (if not mayo itself) wih the exception of some cheaper
ones may not have egg, but another emulsifier.

They do this just to piss YOU off.

-sw

[Sqwertz]

On Wed, 15 Mar 2023 21:46:19 -0700 (PDT),
itsjoan...@webtv.net wrote:

> I'm a fan of mayo-based slaw and my mother always added about a tablespoon
> of sugar to hers. It kind of balances out that cabbage taste but she'd also add
> about a tablespoon of dill pickle juice. I also like vinegar-based slaw as long as
> they're not too 'puckering.'

And not oo "raw cabbage" tasting.

-sw

[Sqwertz]

Theyr'e $3/lb here. Hardly a bank-breaking purchase, even when
not used.

-sw

[itsjoan...@webtv.net]

And a pound of shallots would be a good size bag as they're quite small.

[Sqwertz]

On Thu, 16 Mar 2023 16:19:34 -0700 (PDT),
itsjoan...@webtv.net wrote:

> On Thursday, March 16, 2023 at 4:34:02 PM UTC-5, Sqwertz wrote:
>>
>> On Wed, 15 Mar 2023 21:41:29 -0700 (PDT),
>> itsjoan...@webtv.net wrote:
>>
>> I bought a shallot last week that I ended up not using and it was 39¢.
>>>
>>> They're small and lightweight and the one I purchased was about the size of
>>> a golf ball and slightly elongated.
>>>
>> Theyr'e $3/lb here. Hardly a bank-breaking purchase, even when
>> not used.
>>

> And a pound of shallots would be a good size bag as they're quite small.

And you know when they using before they go bad. They're still
fine when sprouted.

-sw

[Sqwertz]

On Thu, 16 Mar 2023 10:37:36 -0400, Ed Pawlowski wrote:

> I think the lemon juice would work well and keep the balance.
>
> IMO, this is a good recipe as it stands but nothing wrong with adjusting
> for personal taste. I don't use the green pepper and cut the celery
> seed. At times I take a serving and add something just to be different
> and not change the batch. A little horseradish is good too.

I always add fresh grated (using the microplane) horseradish cured
with the vinegar to my slaw. I haven't been able to find fresh
horseradish at any store lately though.

This is the rare occasion I wished I still lived in PA. All the
bottled stuff is hobo ejaculate (except maybe for Atomic
Horseradish(tm), which is unavailable to me lately).

I do still have some horseradish oil, which is very potent with
the nasal quality, but is only half the flavor.

https://www.amazon.com/Shirakiku-Vegetable-Radish-Wasabi-3-17oz/dp/B07F19LST8

Still highly recommended, but not for Bloody Cesars and such
because oil floats.

-sw

-sw



-sw

[Sqwertz]

^^^^^^
And you know when they NEED using before they go bad.

-sw

[Cindy Hamilton]

That never bothers me. My most common cole slaw is shredded cabbage,
dressed with vinegar or lemon juice, olive oil, salt, and pepper--
consumed almost immediately. (Or, at least, after a short delay while
I throw a ham sandwich together.)

--
Cindy Hamilton

[Gary]

Ham sandwich walks into a bar and orders a beer.
"Sorry pal, we don't serve food here."

[dsi1]

I'm not into cabbage but shredded cabbage with some chili oil crisp mixed in is damn tasty.

https://photos.app.goo.gl/morJh9EmQnHxRVr86

[Thomas]

I bought root for 4.59 lb last week. An 11 dollar piece. That was the smallest one there.
Atomic is good. Amazon sells it in jars and by the gallon.
They have fresh roots for sale too.

[Michael Trew]

On 3/16/2023 22:19, Sqwertz wrote:
> This is the rare occasion I wished I still lived in PA. All the
> bottled stuff is hobo ejaculate (except maybe for Atomic
> Horseradish(tm), which is unavailable to me lately).

OK Bryan...

What's wrong with jarred B&L horseradish? That's all I buy. I used to
get the B&L french onion dip, but that jagoff's don't deliver to Ohio
anymore. I have to actually buy it in Pittsburgh now.

[Michael Trew]

When I make it, only vinegar/oil/S&P. A Tbsp of sugar to cut the
acidity wouldn't be bad, but anything more is overkill.

I don't buy mayo anymore. Even a small jar turns before I use half of
it within 8+ months. The only think I used mayo for was tuna-fish
sandwiches. I think I tried them with mustard last time.

[Michael Trew]

That's why I always thought that I hated coleslaw... not to mention the
overwhelming sweetness. Making it with Oil/vinegar/seasoning, like
German potato salad, made me realize that I simply don't like how anyone
else serves coleslaw (except for Cindy).

> They do this just to piss YOU off.
>
> -sw

That's how it goes ;)

[Bryan Simmons]

There's nothing wrong with the horseradish.
It's just horseradish, vinegar and salt. This
http://www.blsourcream.com/images/products/popups/24_oz_french_onion_dip.jpg
is funny. Why both MSG *and* hydrolyzed
vegetable protein? A nice onion dip can be
made with cream cheese, cream or half&half,
juiced onion (juiced with a garlic press) and a
little salt.

--Bryan

[GM]

A lil' smidge of mayo will result in a bit smoother consistency...

--
GM

[Bruce]

On Sat, 18 Mar 2023 14:34:25 -0400, Michael Trew
<michae...@att.net> wrote:

>On 3/16/2023 22:19, Sqwertz wrote:
>> This is the rare occasion I wished I still lived in PA. All the
>> bottled stuff is hobo ejaculate (except maybe for Atomic
>> Horseradish(tm), which is unavailable to me lately).
>
>OK Bryan...
>
>What's wrong with jarred B&L horseradish? That's all I buy.

There's nothing wrong with it:
Ingredients: Horseradish Root, Vinegar and Salt. Contains beets if
red.

[Thomas Joseph]

On Wednesday, March 15, 2023 at 4:56:10 PM UTC-4, Ed Pawlowski wrote:
> Every time I make this someone that has it for the first time wants the
> recipe. It is allegedly from Corky's in Memphis and was posted on line
> many years ago.
>
> Personal preference, I go light on the celery seeds and don't usually
> have a green pepper around
>
>
> Corky's Cole Slaw
> -serves 6
>
> 1 med. head green cabbage, shredded
> 2 med. carrots. grated
> 1 green pepper finely diced
> 2 TBS onion, grated
>
> 2 cups mayonnaise
> 3/4 cup sugar
> 1/4 cup Dijon mustard
> 1/4 cup cider vinegar
> 2 TBS celery seeds
> 1 tsp. salt
> 1/8 tsp. white pepper
>
> Mix vegetables in a bowl. Mix remaining ingredients in another.
>
> Mix together and toss well.
>
> Cover and refrigerate 3-4 hours.

I am not Mr. Health but 2 cups of mayo is quite a bit for only 6
servings. That's 2 and 1/2 ounces of mayo for each person. Not
everyone is concerned with calories and the like, and that is their
preference. But for those who care to know you can always use
half the amount of mayo and use plain yogurt to balance it out.
It works. I like the ingredients in this recipe. That's why I looked
at it. But when I got to 2 cups mayo I was slightly amazed.

[itsjoan...@webtv.net]

On Saturday, March 18, 2023 at 1:37:28 PM UTC-5, Michael Trew wrote:
>
> On 3/16/2023 0:46, itsjoan...@webtv.net wrote:
>
> > On Wednesday, March 15, 2023 at 11:36:49 PM UTC-5, Michael Trew wrote:
> >
> > I'm a fan of mayo-based slaw and my mother always added about a tablespoon
> > of sugar to hers. It kind of balances out that cabbage taste but she'd also add
> > about a tablespoon of dill pickle juice. I also like vinegar-based slaw as long as
> > they're not too 'puckering.'
> >
> When I make it, only vinegar/oil/S&P. A Tbsp of sugar to cut the
> acidity wouldn't be bad, but anything more is overkill.
>

Yeah, it doesn't take much sugar, we're not making a cabbage dessert. 🙂

>
> I don't buy mayo anymore. Even a small jar turns before I use half of
> it within 8+ months. The only think I used mayo for was tuna-fish
> sandwiches. I think I tried them with mustard last time.
>

I *think* the smallest jar of mayo I've seen at the grocery store is an 8-ounce
jar. But you don't eat blt's with mayo??

[itsjoan...@webtv.net]

On Saturday, March 18, 2023 at 1:47:59 PM UTC-5, Bryan Simmons wrote:
>
> A nice onion dip can be
> made with cream cheese, cream or half&half,
> juiced onion (juiced with a garlic press) and a
> little salt.
>
> --Bryan
>

The only onion dip I've ever had was always made with sour cream.
No cream cheese, or half 'n half, or cream.

[Thomas Joseph]

dsi1 wrote:

> I'm not into cabbage but shredded cabbage with some chili oil crisp mixed in is damn tasty.
>
> https://photos.app.goo.gl/morJh9EmQnHxRVr86

I don't have a lot of gadgets around, not enough space, and maybe
that's good. I used to make salads and add raw cabbage sliced ultra
thin with usually the only all purpose knife I had on hand. I've been
cooking my veggies lately. But the thin sliced cabbage really gave
an oomph to the salad. I have no grater, no blender, no colander, and
no cutting board. I've had them all more than once and would ultimately
throw them away - too hard to clean or find a place to keep them. So
now instead of a cutting board I use a large flat plate from the dollar
store. And I don't so much cut the food as I saw it. The knives I have
are the cheapest. But I adapt. To me all cooking is a chore. I am not
like those who claim to love it, and I'm sure some do. I like the results
when it's over but I don't like doing it. That applies to more than just
cooking. The only thing it does not apply to offhand is typing posts.
I enjoy typing them and do not want them to ever end. But then I
think about the poor slobs who might be reading them and I get
all sympathetic and concerned about them and wind up cutting my
posts short just for them. I'm going to do that now. I like thin cabbage
in my salads too. Good stuff.

[Ed Pawlowski]

I don't know where the 6 servings comes from. The cabbage I used was a
bit smaller that medium and got about 10 servings from it. I made a
smaller about of dressing and in the past, made the batch but did not
mix it all in. We have free choice here.

[Leonard Blaisdell]

On 2023-03-18, Michael Trew <michae...@att.net> wrote:

> I don't buy mayo anymore. Even a small jar turns before I use half of
> it within 8+ months. The only think I used mayo for was tuna-fish
> sandwiches. I think I tried them with mustard last time.

Just once, try tuna sandwich filling with thousand island dressing. A
friend's mother used to do that. I liked them. They're different.
My wife doesn't, so that was the end of that.
Tuna and thousand island dressing. That's it.
My wife eats tuna sandwiches with mayo all the time. I had my first in
ten years, a week ago. I'm back on-board!

[Hank Rogers]

Does your wife make the mayo, or just use jarred wino beatoff?

[Dave Smith]

I always thought mayo was must for tuna sandwiches. My MiL used to add
a little curry powder to tuna salad. It was tasty.

[Bruce]

But not delicious?

[dsi1]

I used to add curry powder to tuna salad - it's good.. My wife thinks it's weird so I don't do that anymore. You can also add liquid smoke to mayo and tuna to make a dip.

[Bruce]

Yuck.

[dsi1]

Yoose guys are such fussy eaters. It's super easy to make you people go "yuck." On the menu tonight is just another boring New England boiled dinner. It was super easy to make - I just stick it in the slow cooker and forget about it.

https://photos.app.goo.gl/xS9XdTSyHADn3PdVA

[Bruce]

On Sat, 18 Mar 2023 22:01:22 -0700 (PDT), dsi1

<dsi...@hawaiiantel.net> wrote:

>On Saturday, March 18, 2023 at 5:55:27 PM UTC-10, Bruce wrote:
>> On Sat, 18 Mar 2023 19:44:03 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >On Saturday, March 18, 2023 at 2:47:30 PM UTC-10, Dave Smith wrote:
>> >> On 2023-03-18 8:31 p.m., Leonard Blaisdell wrote:
>> >> > On 2023-03-18, Michael Trew <michae...@att.net> wrote:
>> >> >
>> >> >> I don't buy mayo anymore. Even a small jar turns before I use half of
>> >> >> it within 8+ months. The only think I used mayo for was tuna-fish
>> >> >> sandwiches. I think I tried them with mustard last time.
>> >> >
>> >> >
>> >> > Just once, try tuna sandwich filling with thousand island dressing. A
>> >> > friend's mother used to do that. I liked them. They're different.
>> >> > My wife doesn't, so that was the end of that.
>> >> > Tuna and thousand island dressing. That's it.
>> >> > My wife eats tuna sandwiches with mayo all the time. I had my first in
>> >> > ten years, a week ago. I'm back on-board!
>> >> I always thought mayo was must for tuna sandwiches. My MiL used to add
>> >> a little curry powder to tuna salad. It was tasty.
>> >
>> >I used to add curry powder to tuna salad - it's good.. My wife thinks it's weird so I don't do that anymore. You can also add liquid smoke to mayo and tuna to make a dip.
>> Yuck.
>
>Yoose guys are such fussy eaters. It's super easy to make you people go "yuck."

Just stick to real food and you won't get any "yuck".

[dsi1]

You could start acting like a man instead of a 12 year old girl. Real men don't say "yuck" - or do they?

https://photos.app.goo.gl/p8CJzMj6qyXAdjak7

[Thomas Joseph]

Ed Pawlowski wrote:



> I don't know where the 6 servings comes from. The cabbage I used was a
> bit smaller that medium and got about 10 servings from it. I made a
> smaller about of dressing and in the past, made the batch but did not
> mix it all in. We have free choice here.

No big deal. Of course we have free choice here. My comments
were not a put down. Not negative in the least. But as I was reading
along I assumed mayo would come into the picture and was already
wondering what the amount would be. I was amazed by the amount.
I also figured this was a good time to mention the yogurt added in
part. It works. I wouldn't say so otherwise. And I have nothing against
mayonnaise either. No need to get defensive. I copied and pasted
the start of the recipe. Right under the name of the stuff it says 6 servings.
Of course it is up to you how many servings you want to get out of it.

[Bruce]

On Sat, 18 Mar 2023 22:29:13 -0700 (PDT), dsi1

I don't know. It's your language. You tell me.

[dsi1]

Okay, it's not your language so I can cut you some slack. "Cut you some slack" is an American idiom that men use in this country. My recommendation is that you try to avoid using the word "yuck" if you can. For more information on this just go to the nearest Aussie watering hole and try throwing "yuck" around.

[Bruce]

On Sat, 18 Mar 2023 23:34:00 -0700 (PDT), dsi1

Is "Barf" more acceptable?

[Gary]

On 3/18/2023 2:47 PM, Bryan Simmons wrote:

> a nice onion dip can be

> made with cream cheese, cream or half&half,
> juiced onion (juiced with a garlic press) and a
> little salt.
>
> --Bryan

Nope. A juiced onion wouldn't be near enough onion flavor for a dip.
You need concentrated onion flavor.

Best I've found is the old favorite.
- 16oz sour cream
- 1 packet of Lipton Onion soup mix

Mix well and let it sit for a couple of hours.

[Gary]

On 3/18/2023 5:13 PM, itsjoan...@webtv.net wrote:
> I *think* the smallest jar of mayo I've seen at the grocery store is an 8-ounce
> jar. But you don't eat blt's with mayo??

I like mayo for various things.
I use up a 30oz jar in about 6 weeks.

Do the math. Averages out to less than 3/4 ounce per day.

[songbird]

Thomas Joseph wrote:
...
> ... I assumed mayo would come into the picture and was already

> wondering what the amount would be. I was amazed by the amount.
> I also figured this was a good time to mention the yogurt added in
> part. It works. I wouldn't say so otherwise. And I have nothing against
> mayonnaise either. No need to get defensive. I copied and pasted
> the start of the recipe. Right under the name of the stuff it says 6 servings.
> Of course it is up to you how many servings you want to get out of it.

i've in the past used yogurt for coleslaw but also for
waldorf salad replacement for the dressing. with some
cinnamon, lemon and a bit of sugar it was ok, the sugar
though isn't really needed if you have raisins or other
sweet fruits involved. sometimes the apples are good
enough plain too without any added sweetness. it's all
a matter of taste...

as for tuna salad, i'd much rather have sardines or
even canned salmon or herring or any of the other
canned fishes which are lower on the food chain.


songbird

[Gary]

On 3/19/2023 1:29 AM, dsi1 wrote:
> https://photos.app.goo.gl/p8CJzMj6qyXAdjak7

You hair is the same color as mine.
The jet black mustache needs to go. WTH?

[Cindy Hamilton]

Bryan's recipe is somewhat lacking in umami. Here's a DIY recipe
that has plenty:

https://www.seriouseats.com/real-french-onion-dip-recipe

Ooh. Here's one that incorporates cheese, to produce flavors
more like French onion soup:

https://www.seriouseats.com/french-onion-soup-cheese-dip-recipe

--
Cindy Hamilton

[Mike Duffy]

On 2023-03-19, dsi1 wrote:

> It's super easy to make you people go "yuck."

With Bruce it's sugar easy.

[Bryan Simmons]

On Sunday, March 19, 2023 at 8:01:25 AM UTC-5, Cindy Hamilton wrote:
> On 2023-03-19, Gary <g.ma...@att.net> wrote:
> > On 3/18/2023 2:47 PM, Bryan Simmons wrote:
> >
> > > a nice onion dip can be
> >> made with cream cheese, cream or half&half,
> >> juiced onion (juiced with a garlic press) and a
> >> little salt.
> >>
> >> --Bryan
> >
> > Nope. A juiced onion wouldn't be near enough onion flavor for a dip.
> > You need concentrated onion flavor.
> >
> > Best I've found is the old favorite.
> > - 16oz sour cream
> > - 1 packet of Lipton Onion soup mix
>

White trash recipe off of the onion soup packet. Are you
a man, or a 1960s housewife? Well, we know that you're
not a man...

> >
> > Mix well and let it sit for a couple of hours.
> Bryan's recipe is somewhat lacking in umami. Here's a DIY recipe
> that has plenty:
>

One can always add a pinch of MSG, and maybe a little ING.
https://www.makeitmeaty.com/i-g---disodium-inosinate-and-guanylate.html

>
> https://www.seriouseats.com/real-french-onion-dip-recipe
>
> Ooh. Here's one that incorporates cheese, to produce flavors
> more like French onion soup:
>
> https://www.seriouseats.com/french-onion-soup-cheese-dip-recipe
>

Includes evaporated milk (a trash ingredient), and
looks like vomit.
>
> --
> Cindy Hamilton

--Bryan

[Michael Trew]

On 3/18/2023 17:13, itsjoan...@webtv.net wrote:
> On Saturday, March 18, 2023 at 1:37:28 PM UTC-5, Michael Trew wrote:
>>
>> I don't buy mayo anymore. Even a small jar turns before I use half of
>> it within 8+ months. The only think I used mayo for was tuna-fish
>> sandwiches. I think I tried them with mustard last time.

Someone told me to use cottage cheese or ricotta cheese with tuna.
Maybe I'll try that next time.

> I *think* the smallest jar of mayo I've seen at the grocery store is an 8-ounce
> jar. But you don't eat blt's with mayo??

I've had a BLT from a restaurant before, but I can't say I've ever made
one at home. The only time I cook bacon, maybe every other month, I
make the whole pack on a large sheet in the oven. I take most out still
soft, and refrigerate it in tupperware. What I'm eating today is made
crispy. I'll reheat a couple of slices with an egg or toast later in
the week. Sometimes, I'll put whatever is left into a potato casserole.

[Thomas Joseph]

songbird wrote:

> i've in the past used yogurt for coleslaw but also for
> waldorf salad replacement for the dressing. with some
> cinnamon, lemon and a bit of sugar it was ok, the sugar
> though isn't really needed if you have raisins or other
> sweet fruits involved. sometimes the apples are good
> enough plain too without any added sweetness. it's all
> a matter of taste...
>
> as for tuna salad, i'd much rather have sardines or
> even canned salmon or herring or any of the other
> canned fishes which are lower on the food chain.

I am not one who rails against fat, sugar, and salt. But I
do notice it now and then. I am a label reader. There
are some mayo based dishes I really like. I was just
amazed by the amount listed in the recipe.

Sometimes people leave canned goods in the building's
lobby - mostly canned foods and other stuff I don't normally
eat. But a month ago I rummaged through the box and saw
a large tin of salmon. A picture of a leaping salmon on the
can. I had not had canned salmon in years. I ate it often
when I lived in L.A. in my younger years. My memories of
it are mostly too much salt and too much bones. But when
I dug into the salmon this time I loved it. I noticed it was
called "Red Salmon". The stuff I ate in L.A. was pink salmon.
I got it because it was cheaper. I had no idea there was a
difference. A big difference. For canned food the red salmon
is pretty good.

Lastly - at last! - about the yogurt, I am not recommending
wholesale replacement of mayo, although that too is fine
for those who want to go that way. I put the mayo in to get
things started, then go the rest of the way with yogurt. I'll
bet if you did this and didn't tell anyone in advance they'd
never know it.

I like the inventiveness aspect of it. Like right now for
instance I am drinking a 20 ounce coca cola which is
half coke and half water. I make a quart or two of it
and put it in the fridge in old gatorade jars. About an
hour before I'm ready to swing into the coke I pour
some of my own mix into two 20 plastic coke bottles (I
like the feel), and stick it in the freezer. I want it cold.
Real cold. When it's really cold it is very hard to tell it's
only half coca cola.

[Thomas Joseph]

Heil Hitler mother fuckers!

[Cindy Hamilton]

Next summer, obtain the very best home-grown tomato that you can and
slice it. Cook some bacon* until it's brown and crispy. Toast a couple
pieces of bread and slather them with mayo. Make a sandwich.

It might take a few tries until you achieve the perfect balance of
salt, fat, acid, and mellow crunch (from the lettuce). Even a
sub-optimal BLT is a thing of beauty.

I disagree with this writer on the proportions of tomato to bacon,
but the rest of his advice is 100%:
https://www.seriouseats.com/ultimate-blt-sandwich-bacon-lettuce-tomato-recipe



*I would recommend you get quality bacon, but I know you won't.

--
Cindy Hamilton

[Bruce]

Ah, you mean faux meat?

[f...@sdf.org]

On 2023-03-18, Michael Trew <michae...@att.net> wrote:
> On 3/16/2023 22:19, Sqwertz wrote:

>> This is the rare occasion I wished I still lived in PA. All the
>> bottled stuff is hobo ejaculate (except maybe for Atomic
>> Horseradish(tm), which is unavailable to me lately).

> OK Bryan...

> What's wrong with jarred B&L horseradish? That's all I buy. I used to
> get the B&L french onion dip, but that jagoff's don't deliver to Ohio
> anymore. I have to actually buy it in Pittsburgh now.

Bison is in Buffalo and I don't know how far their products reach
outside the region. If you ever see this [*] I suggest give it a try.
I've never once had the desire to make my own with something so good
readily available in every store here.

[*] https://bisonfoods.com/products/dip

Horseradish, see also; http://www.millersfoods.net

THAT, will clean even the most stuffed sinuses.

Short story. Company had hired an Assistant GM / Project Manager who was
from Texas so he thought he was the shiznit when it came to eating spicy
foods. Christmas Party came along, catered buffet. A party buffet ain't a
buffet in Buffalo if beef on (kimmel)weck isn't available. New GM/PM
sits down with a couple beef on weck sandwiches and starts piling on
Millers horseradish. Us seasoned beef on weck with horseradish lovers
tried to warn him about the heat of the Millers and he clapped back
with bravado about eating spicy foods back home. We watched him eat
those sandwiches in distress. His eyes were watering, nose running,
skin tone flushed rose, and was coughing. When done, he said, yep, that
stuff's a bit hot. He then passed on the Buffalo Wings and headed
straight for the beer meister. :)

--
SDF Public Access UNIX System - https://sdf.org

That which does not kill you makes you stranger.
-- Trevor Goodchild - AEon Flux

[Dave Smith]

On 2023-03-20 11:40 a.m., f...@sdf.org wrote:
> On 2023-03-18, Michael Trew <michae...@att.net> wrote:
>> On 3/16/2023 22:19, Sqwertz wrote:
>
>>> This is the rare occasion I wished I still lived in PA. All the
>>> bottled stuff is hobo ejaculate (except maybe for Atomic
>>> Horseradish(tm), which is unavailable to me lately).
>
>> OK Bryan...
>
>> What's wrong with jarred B&L horseradish? That's all I buy. I used to
>> get the B&L french onion dip, but that jagoff's don't deliver to Ohio
>> anymore. I have to actually buy it in Pittsburgh now.
>
> Bison is in Buffalo and I don't know how far their products reach
> outside the region. If you ever see this [*] I suggest give it a try.
> I've never once had the desire to make my own with something so good
> readily available in every store here.
>
> [*] https://bisonfoods.com/products/dip
>
> Horseradish, see also; http://www.millersfoods.net
>
> THAT, will clean even the most stuffed sinuses.
>
> Short story. Company had hired an Assistant GM / Project Manager who was
> from Texas so he thought he was the shiznit when it came to eating spicy
> foods. Christmas Party came along, catered buffet. A party buffet ain't a
> buffet in Buffalo if beef on (kimmel)weck isn't available.

Buffalo is famous for wings, but I don't understand why Beef on Wick
hasn't been adapted across the continent too. If I am in the Buffalo
area at meal time Beef on Wick is my go to order.

> New GM/PM
> sits down with a couple beef on weck sandwiches and starts piling on
> Millers horseradish. Us seasoned beef on weck with horseradish lovers
> tried to warn him about the heat of the Millers and he clapped back
> with bravado about eating spicy foods back home. We watched him eat
> those sandwiches in distress. His eyes were watering, nose running,
> skin tone flushed rose, and was coughing. When done, he said, yep, that
> stuff's a bit hot. He then passed on the Buffalo Wings and headed
> straight for the beer meister. :)

We had beef on a bun at my nephew's stag. They had freshly grated
horseradish. It was the tastiest horseradish I ever had.

>

[itsjoan...@webtv.net]

When tomatoes come on the market try a slice or two on lightly toasted bread,
bacon, somewhat crispy, lettuce if you must, and a bit mayo. Even tomato
sandwiches, sans the bacon, are great with a bit of mayo on the bread. Be
sure and add a couple dashes of salt and pepper to your sliced tomatoes
before slapping that bread on top of your 'mater sandwich.

[itsjoan...@webtv.net]

On Monday, March 20, 2023 at 4:45:48 AM UTC-5, Cindy Hamilton wrote:
>
> On 2023-03-19, Michael Trew <michae...@att.net> wrote:
> >
> > I've had a BLT from a restaurant before, but I can't say I've ever made
> > one at home.
> >

> Next summer, obtain the very best home-grown tomato that you can and
> slice it. Cook some bacon* until it's brown and crispy. Toast a couple
> pieces of bread and slather them with mayo. Make a sandwich.
>
> It might take a few tries until you achieve the perfect balance of
> salt, fat, acid, and mellow crunch (from the lettuce). Even a
> sub-optimal BLT is a thing of beauty.
>
> I disagree with this writer on the proportions of tomato to bacon,
> but the rest of his advice is 100%:
> https://www.seriouseats.com/ultimate-blt-sandwich-bacon-lettuce-tomato-recipe
>
> *I would recommend you get quality bacon, but I know you won't.
>

> Cindy Hamilton
>
HA! I should have read further to see your reply!

[f...@sdf.org]

If you're ever east of Buffalo on the Thruway (I90) near Batavia (40-ish
minutes east of Buffalo) stop at the Pok A Dot, you will not regret it.

https://www.pokadotbatavia.com

“I can’t drive past Batavia without stopping here. If I was on death row
my last meal would be Beef on Weck with fried peppers and old school
crinkle cut fries with horse radish on the side.”
— TRIP ADVISOR REVIEW

“Oh. My. Gawd. On point. Frosted mugs, outrageously tasty food, great
old school place with friendly staff and quick service, definitely a new
favorite. Had the Roast beef sandwich and fries, mouth watering doesn’t
even begin to cover it.”
— YELP REVIEW

More "retro" dinning can be found futher east just outside of Syracuse.

https://www.bvillediner.com

>> New GM/PM
>> sits down with a couple beef on weck sandwiches and starts piling on
>> Millers horseradish. Us seasoned beef on weck with horseradish lovers
>> tried to warn him about the heat of the Millers and he clapped back
>> with bravado about eating spicy foods back home. We watched him eat
>> those sandwiches in distress. His eyes were watering, nose running,
>> skin tone flushed rose, and was coughing. When done, he said, yep, that
>> stuff's a bit hot. He then passed on the Buffalo Wings and headed
>> straight for the beer meister. :)

> We had beef on a bun at my nephew's stag. They had freshly grated
> horseradish. It was the tastiest horseradish I ever had.

I don't think I've ever had it fresh grated. I may have tried something
with it on a cruise. We'll keep an eye out for horseradish root, I don't
recall seeing it in the local stores. If I had to venture to guess, I'll
bet it's like using fresh ginger root. Up until a few years ago when we
started delving into Asian cooking, ginger was something ground up in a
bottle in the spice cabinet. Now there's always without fail ginger root
in the crisper in the fridge. I often grate it with a microplane on salads
too. Something tells me horseradish will be the same. :)

[dsi1]

I can make a roast beef sandwich but I'd use horseradish sauce - not grated horseradish. That would be quite a thrill. I've never seen horseradish roots in the store - just wasabi. Fake wasabi has a bigger kick than real wasabi.

https://photos.app.goo.gl/9FTZvbujCnh4YPLx9

https://photos.app.goo.gl/cPSb5eYD8Et4rPqX7

[Bruce]

On Mon, 20 Mar 2023 12:05:28 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:

>I can make a roast beef sandwich but I'd use horseradish
>sauce - not grated horseradish. That would be quite a thrill. I've
>never seen horseradish roots in the store - just wasabi. Fake wasabi
>has a bigger kick than real wasabi.

Worrying about big kicks and small kicks is so snobby and elitist.
What matters is that there's food. Food means survival!

[dsi1]

I don't mind eating real wasabi - I ain't particular. As we all know, there's no snobs in Hawaii!

https://photos.app.goo.gl/mf1cUZGQkGqMdRCA8

[Bruce]

On Mon, 20 Mar 2023 13:42:39 -0700 (PDT), dsi1

<dsi...@hawaiiantel.net> wrote:

>On Monday, March 20, 2023 at 9:32:40 AM UTC-10, Bruce wrote:
>> On Mon, 20 Mar 2023 12:05:28 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >I can make a roast beef sandwich but I'd use horseradish
>> >sauce - not grated horseradish. That would be quite a thrill. I've
>> >never seen horseradish roots in the store - just wasabi. Fake wasabi
>> >has a bigger kick than real wasabi.
>> Worrying about big kicks and small kicks is so snobby and elitist.
>> What matters is that there's food. Food means survival!
>
>
>I don't mind eating real wasabi - I ain't particular. As we all know, there's no snobs in Hawaii!
>
>https://photos.app.goo.gl/mf1cUZGQkGqMdRCA8

I've had wasabi flavored peas. Easy, peasy, Japanesy.

[Thomas]

My horseradish. I make it every other month or so, sometimes much more.
I cut the root into wheels and trim to the ring. This root was a bit aged but kicked my ass doing it.
Into the fp and it is lights out time.
This is the grate before malt vinegar, sugar and a pinch of salt. Sometimes red beet juice which is what I finished with.

https://postimg.cc/gallery/kKS1HSX

[Bruce]

On Mon, 20 Mar 2023 14:55:04 -0700 (PDT), Thomas <cano...@gmail.com>

wrote:

>On Monday, March 20, 2023 at 5:10:18 PM UTC-4, Bruce wrote:
>> On Mon, 20 Mar 2023 13:42:39 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >I don't mind eating real wasabi - I ain't particular. As we all know, there's no snobs in Hawaii!
>> >
>> >https://photos.app.goo.gl/mf1cUZGQkGqMdRCA8
>> I've had wasabi flavored peas. Easy, peasy, Japanesy.
>My horseradish. I make it every other month or so, sometimes much more.
>I cut the root into wheels and trim to the ring. This root was a bit aged but kicked my ass doing it.
>Into the fp and it is lights out time.
>This is the grate before malt vinegar, sugar and a pinch of salt. Sometimes red beet juice which is what I finished with.
>
>https://postimg.cc/gallery/kKS1HSX
>

Interesting, an alternative to sambal. Which reminds me that I have to
do something with a bunch of Carolina reapers chillies without ending
in hospital or jail.

[Thomas Joseph]

dsi1 wrote:

> I don't mind eating real wasabi - I ain't particular. As we all know, there's no snobs in Hawaii!
>
> https://photos.app.goo.gl/mf1cUZGQkGqMdRCA8

GM? Doesn't matter because I'm talking to the whole group and anybody
who will listen. This is the wireless age. The country we live in doesn't
matter. We are all plugged in to some extent. This newsgroup is full of
snobs. It seems to be more devoted to food equipment and devices than
to food itself. If the actual snobs are not posting, the anti-snob snobs are.
I don't care. I quick-scan the posts and if one grabs me or gives me an
opportunity to chime in I'll take it even if I have nothing special to say.

[GM]

Yes, that was me...

--
GM

[dsi1]

Yes, that was me.

[GM]

Stop messing with us, 'Hank Rogers'...

--
GM

[dsi1]

On Saturday, March 18, 2023 at 9:09:16 PM UTC-10, Bruce wrote:
> On Sat, 18 Mar 2023 23:34:00 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
> >On Saturday, March 18, 2023 at 8:01:33 PM UTC-10, Bruce wrote:
> >> On Sat, 18 Mar 2023 22:29:13 -0700 (PDT), dsi1
> >> <dsi...@hawaiiantel.net> wrote:
> >>
> >> >On Saturday, March 18, 2023 at 7:05:42 PM UTC-10, Bruce wrote:
> >> >> On Sat, 18 Mar 2023 22:01:22 -0700 (PDT), dsi1
> >> >> <dsi...@hawaiiantel.net> wrote:
> >> >> >
> >> >> >Yoose guys are such fussy eaters. It's super easy to make you people go "yuck."
> >> >> Just stick to real food and you won't get any "yuck".
> >> >
> >> >You could start acting like a man instead of a 12 year old girl. Real men don't say "yuck" - or do they?
> >> >
> >> I don't know. It's your language. You tell me.
> >
> >Okay, it's not your language so I can cut you some slack. "Cut you some slack" is an American idiom that men use in this country. My recommendation is that you try to avoid using the word "yuck" if you can. For more information on this just go to the nearest Aussie watering hole and try throwing "yuck" around.
> Is "Barf" more acceptable?

My guess is "no" - unless it's a gay bar, of course.

https://www.youtube.com/watch?v=nop_Jq9M_R8

[GM]

“There is not enough money in Hollywood that could lure me into making another picture
with Joan Crawford. And I like money.”

- Sterling Hayden

--
GM

-

[Gary]

I tried a small bag of dehydrated peas once, salted with wasabi.
It was a crunchy snack thing.

They were pretty good but evidently didn't sell well. Next time I looked
for them, they were gone.

[Bruce]

Yes, they weren't bad. Of course, those peas have never been anywhere
near any real wasabi.

[Gary]

dsi1 wrote:

> I can make a roast beef sandwich but I'd use horseradish sauce - not grated horseradish. That would be quite a thrill. I've never seen horseradish roots in the store - just wasabi. Fake wasabi has a bigger kick than real wasabi.
>

> https://photos.app.goo.gl/cPSb5eYD8Et4rPqX7

I like the sign on that wasabi shelf.
Instead of " -SAVE-SAVE-SAVE- "
It should say, " -SPEND-SPEND-SPEND- "

;)

[Bruce]

I'd try it. I've had fake wasabi often. From the supermarket, but even
from Japanese restaurants. It's about time I tasted the real thing.
Tasmanian wasabi's expensive too.

[Gary]

In that photo, they kind of look like jumbo green shrimp.
Shrimp with an attitude.

[dsi1]

Well, Junior likes 'em.

https://www.youtube.com/watch?v=39nE2BMMntQ

[dsi1]

The smart shopper knows that to save-save-save you have to buy in bulk - and eat lots of sushi.

https://photos.app.goo.gl/aBtdQ45zDWuEsjWUA

[Cindy Hamilton]

That's quite a good price for wasabi. A little goes a long way.

How long does it take you to go through $7.99 worth of black pepper?

--
Cindy Hamilton

[Dave Smith]

On 2023-03-21 4:17 a.m., Gary wrote:

>> I've had wasabi flavored peas. Easy, peasy, Japanesy.
>
> I tried a small bag of dehydrated peas once, salted with wasabi.
> It was a crunchy snack thing.
>
> They were pretty good but evidently didn't sell well. Next time I looked
> for them, they were gone.

Maybe that was just at your local stores. I still see them around.

[Thomas Joseph]

On Tuesday, March 21, 2023 GM/Hawaii Dave wrote:

> Yes, that was me.


Both of you
United as one
Yes, it was both of you
And always has been
The blend is beginning
to take hold
Like the werewolf undergoing transformation
Like Jekll turning into Hyde
All trying to resist it but without success
GM and Hawaii Dave have entered the same realm
At first they fought the urge
They resisted valiantly
Then once the melding was complete and the
New and Improved GM/Dave persona came into being
They not only accepted the process
They grooved on it
And today wouldn't have it any other way

By the way, the "Yes it was me" from both of you reminded
of a time at the poolroom when two guys were getting ready
to play a game for large stakes (relatively) and my uncle
approached competitor off to the side and whispered in
his ear loud enough for me to hear, "Go get him, tear him
apart", and the guy's face lit up. Then when the guy's opponent
was off to the side my uncle whispered the same thing into
his ear too. It was kind of funny but also sort of long distance sadistic.

[Leonard Blaisdell]

On 2023-03-19, Gary <g.ma...@att.net> wrote:

> Best I've found is the old favorite.
> - 16oz sour cream
> - 1 packet of Lipton Onion soup mix

> Mix well and let it sit for a couple of hours.


Amen! I did that a few weeks ago after not eating Lipton onion dip for
twenty years. It was as good as I remembered, with Ruffles.
I'm sure that a recent thread here motivated me.
I also used to like a dip made with jarred artichokes, but I forget how
I made it. I suppose I could google, but neither dip is good for us.

[Leonard Blaisdell]

On 2023-03-19, Gary <g.ma...@att.net> wrote:

> On 3/19/2023 1:29 AM, dsi1 wrote:
>> https://photos.app.goo.gl/p8CJzMj6qyXAdjak7
>
> You hair is the same color as mine.
> The jet black mustache needs to go. WTH?


I "think" David's mustache was added post-photo. Other than that, my
hair looks like your hair looks like his hair, color-wise. My beard was
snow white, fifteen years ago, so I dumped it.
I grew a beard to look older. I ditched it to look younger. The only
time I ever used Photoshop was to remove the beer-bottle off the top of
my head in this picture.

<https://postimg.cc/ygBsXRct>

Oh, what the Hell! I'm among friends. I even fixed my chipped tooth. ;)

<https://postimg.cc/y3Zj1Dr6>

[jmcquown]

Dayum, Leo! That's a fun photo! :)

Jill