Text 1273, 69 rader
Skriven 2013-06-17 01:24:06 av Dale Shipp (1:261/1466.0)
    Kommentar till text 911 av Michael Loo (1:123/140)
Ärende: Re: ThingsNotAllWillEat
===============================
 -=> On 06-16-13  04:53,  Michael Loo <=-
 -=> spoke to Nancy Backus about ThingsNotAllWillEat 715 <=-

 ML> It's not just the fat and trimmings, sometimes there are whole
 ML> pieces of chicken (as others have pointed out) and slices of
 ML> meat that go uneaten. I avoid such behavior, even when the stuff
 ML> tastes not so good: it has to be really, really bad before I will
 ML> waste it.

After all, think of all those poor starving children in ... (insert
favorite third world country you wish to look down on).  I wonder how
many mothers have pushed that saying on how many children and how many
times it really worked.

 NB> dressing also has something to do with it, of course..  :)  I prefer
 NB> both to the "normal" cabbage-based cole slaw...  :)

 ML> The dressing in question was white, which prevented my being
 ML> curious enough to taste it. White dressings are poison to me
 ML> as a generalization.

I.e white == dairy?

 ML> She also tossed a whole pork tenderloin (!) and assorted other

For shame.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: COLE SLAW...JUSTIN WILSON
 Categories: Cajun, Salads
      Yield: 10 Servings
 
      5 tb Mayonnaise, (heaping)
      1 ts Louisiana hot sauce
      2 tb Yellow mustard (heaping)
      2 tb Ketchup
      2 tb Olive oil
      1 tb Wine vinegar
      1 ts Garlic salt
      1 tb Lea & Perrins
      1    Juice of mediums size lemon
      3 ts Salt (to taste)
      4    Bell peppers, sliced
      2    Onions, medium, shredded
      1    Large cabbage, shredded
 
  Put mayonnaise and mustard in a bowl large enough to hold complete
  mixture, but shaped so that the mixture can be beaten with a fork.
  Beat mayonnaise and mustard until combined. Add olive oil slowly,
  beating all the time. Beat until mixture has returned to the
  thickness of original mayonnaise. Add Louisiana hot sauce, continuing
  to beat. Add ketchup and keep beating. Add salt and garlic salt,
  beating all the time. Add wine vinegar (this will thin the sauce
  down). Beat this thoroughly, adding the lemon juice as you do so.
  Taste for salt and pepper. Place shredded cabbage, peppers, and
  onions in a large salad bowl. pour sauce over and toss well. This
  should be done about an hour before serving. Tastes even better the
  next day. From Justin Wilson's "Outdoor Cooking With Inside Help".
 
MMMMM


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