Text 18601, 92 rader
Skriven 2011-12-03 23:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: fast food 288
=====================
-=> Quoting Dave Sacerdote to Michael Loo <=-

 ML> I didn't like mayo unless I made it myself

I just made a batch yesterday for the first time in ages. It's a
breeze using a tall narrow container and a stick blender. I may
never buy it again.

 DS> As for me, I just don't see the point of making it myself

You can add lemon, mustard and cayenne to taste while ditching the
sugars, emulsifiers and additives. And it's way cheaper.

 DS> lost any brand loyalty I might have had when I realized by tasting
 DS> that Price/Rite's house brand, Save-A-Lot's house brand, and
 DS> Hellmann's tasted almost identical

I'll agree with that statement though. 

 DS> slather-the-shit-on-everything crowd.

I use it sparingly and infrequently. Usually flavoured not plain.
Yesterday's batch became Thousand Island Dressing with olives and
capers.

 DS> Speaking of coleslaw, it's appeal is a total mystery to me. KFC's
 DS> and other fastfood coleslaw is pure crap, all thickly-shredded
 DS> careless chops

That's funny. KFC coleslaw in Canada is extremely finely shredded
and chopped. I dislike it for its milky dressing and truly excessive
amount of sugar.

 DS> There's only one slaw recipe that I think
 DS> is any good, and that's my mother's/mine: Cabbage hand-cut into thread-
 DS> thin shreds (no box graters or food processors allowed), thinly
 DS> sliced onion and finely-shredded carrot to taste, mayo enough to
 DS> bind, a dash of apple cider vinegar, a bit of salt and pepper, some
 DS> celery seed, and some canned crushed pineapple.

Mine is quite similar but sans pineapple. I am also very fond of
cabbage salads with oil and vinegar dressings, especially if it's
tarragon vinegar.

It seems some people like horseradish in their slaw: Panzer's is
pretty famous for theirs.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Panzer's Coleslaw
Categories: Salads, Canadian, Jewish
  Servings: 6

    1/2 sm Cabbage
      1 sm Carrot
    1/4    Red Capsicum
      1 tb Chinese Rice Vinegar
      2 ts Sugar
      1 dr Sesame Oil
      1 tb Horseradish Cream
      1 tb Onion soup powder
      1 ds Chinese rice wine
           Salt

Panzer's Deli in one of Toronto's Jewish areas has created a
masterpiece to go with its pastrami on rye and draught beer. No idea
of their secret but my interpretation is at least reminiscent of
theirs.

Dissolve sugar in vinegar. Remove outer leaves and thick core from
cabbage and discard. Cut rest into large pieces to fit your
processor and shred along with using the coarse shredding disk or a
grater, mandolin, or sharp knife. Remove to a suitable bowl. Finely
process the carrot and stir into mixture along with wine, oil, soup
powder, and vinegar/sugar mix. Salt to taste then stir in
horseradish cream. Refrigerate until needed.
                         
  From: Tom Mc Rae in Brisbane To: Foodwine
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... That sounds sort of super cheffy.

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