| notbob |
I tried AB's trick of salting raw cabbage slaw to leach the moisture
out so it wouldn't get soggy, then washing and draining . It didn't work
out too well. Sure, the moisture was drawn out, but I could never get the
salt off, no matter how many times I wash and dried. Maybe I left the salt
on too long. Anyone remember the recommended time? Also, while the slaw
did as predicted, more of less, and no more liquid leached out to water
down the dressing, the slaw itself was less than appetizing. Besides the
residual salt taste, the cabbage was kinda leathery. Still crunchy, mind
you, but a diminished crunchy.
I don't think I'll be trying this again.
nb
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| Michael Odom |
On Tue, 17 Aug 2004 04:15:54 GMT, notbob <notbob@nothome.com> wrote:
>I tried AB's trick of salting raw cabbage slaw to leach the moisture
>out so it wouldn't get soggy, then washing and draining . It didn't work
>out too well. Sure, the moisture was drawn out, but I could never get the
>salt off, no matter how many times I wash and dried. Maybe I left the salt
>on too long. Anyone remember the recommended time? Also, while the slaw
>did as predicted, more of less, and no more liquid leached out to water
>down the dressing, the slaw itself was less than appetizing. Besides the
>residual salt taste, the cabbage was kinda leathery. Still crunchy, mind
>you, but a diminished crunchy.
>
>I don't think I'll be trying this again.
>
>nb
I tried it, too. Sucked big green ones. I really like his show and
have larned a passel o' food factoids from him. But the slaw was a
bust.
modom
"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore
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| Bob |
notbob wrote:
> I tried AB's trick of salting raw cabbage slaw to leach the moisture
> out so it wouldn't get soggy, then washing and draining . It didn't work
> out too well. Sure, the moisture was drawn out, but I could never get the
> salt off, no matter how many times I wash and dried. Maybe I left the
> salt on too long. Anyone remember the recommended time?
Here's the recipe, but I've never tried it. Did you use kosher salt?
Alton Brown's Cole Slaw
1/2 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 carrot, thinly sliced
1/2 cup buttermilk
2 fluid ounces plain yogurt
2 fluid ounces mayonnaise
1 tablespoon pickle juice
1 teaspoon dry mustard
1 tablespoon chives, chopped
Kosher salt, as needed
1/2 teaspoon fresh ground black pepper
Generously salt the cabbage and drain in colander for 3 hours. Rinse
thoroughly and dry. In a separate bowl, combine all of the ingredients
except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and
carrot with the dressing.
Yield: Preparation time: 3 hours and 30 minutes Easy of preparation: easy
Bob
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| barry in indy |
"notbob" <notbob@nothome.com> wrote in message
news:ZDfUc.22900$mD.6052@attbi_s02...
> I tried AB's trick of salting raw cabbage slaw to leach the
moisture
> out so it wouldn't get soggy, then washing and draining . It
didn't work
> out too well. Sure, the moisture was drawn out, but I could
never get the
> salt off, no matter how many times I wash and dried. Maybe I
left the salt
> on too long. Anyone remember the recommended time? Also,
while the slaw
> did as predicted, more of less, and no more liquid leached out
to water
> down the dressing, the slaw itself was less than appetizing.
Besides the
> residual salt taste, the cabbage was kinda leathery. Still
crunchy, mind
> you, but a diminished crunchy.
>
I've found that using dried vegetables improves recipes by
absorbing much of the liquid. So I use dried chopped onions, and
Penzey's mixed red and green peppers and celery. The celery and
peppers are especially good in tuna salad.
--
barry in indy
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| A.C. |
notbob wrote:
> I tried AB's trick of salting raw cabbage slaw to leach the moisture
> out so it wouldn't get soggy, then washing and draining . It didn't work
> out too well. Sure, the moisture was drawn out, but I could never get the
> salt off, no matter how many times I wash and dried. Maybe I left the
salt
> on too long. Anyone remember the recommended time? Also, while the slaw
> did as predicted, more of less, and no more liquid leached out to water
> down the dressing, the slaw itself was less than appetizing. Besides the
> residual salt taste, the cabbage was kinda leathery. Still crunchy, mind
> you, but a diminished crunchy.
>
> I don't think I'll be trying this again.
>
> nb
i like ABs show too. he's great to learn technique and food science from and
i have no doubt that alot of his recipes are original because they SUCK! :P
i've tried many of his recipes that seemed kinda whacky and imo most of them
were pretty sucky
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| PENMART01 |
>virtualgoth writes:
>
>notbob wrote:
>
>> I tried AB's trick of salting raw cabbage slaw to leach the moisture
>> out so it wouldn't get soggy, then washing and draining . It didn't work
>> out too well. Sure, the moisture was drawn out, but I could never get the
>> salt off, no matter how many times I wash and dried. Maybe I left the
>> salt on too long. Anyone remember the recommended time?
>
>Here's the recipe, but I've never tried it. Did you use kosher salt?
>
>
>Alton Brown's Cole Slaw
>
>Generously salt the cabbage and drain in colander for 3 hours. Rinse
>thoroughly and dry.
There is nothing new about this... I've been salting cabbage to remove moisture
for slaw for many years, well over 50 years, in fact I posted the method here
long before Alton Brown ever heard of it... good chance he read my post.
One recommendation is not to use an aluminum colander, stainless steel is okay
but plastic is much better.... many years ago (my grandmother's day) wooden
barrels were used. Cole slaw was made from the same batch of cabbage used for
kraut.... just that the slaw cabbage was scooped off the top after only a
couple hours salting.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| notbob |
On 2004-08-17, Bob <virtualgoth@die_spammer.com> wrote:
> Generously salt the cabbage and drain in colander for 3 hours. Rinse
> thoroughly and dry.
Yeah. Now see, I only salted and drained my cabbage for 1 hour. I then
washed, soaked, and rinsed for 15 mins, finally drying with my lettuce
spinner. End result, leathery, very salty cabbage. It was terrible.
I can now understand why places like bubba-Q joints typically serve a
dry-ish shredded cabbage that has dressing applied just before serving.
nb
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| Nancy Young |
notbob wrote:
> Yeah. Now see, I only salted and drained my cabbage for 1 hour. I then
> washed, soaked, and rinsed for 15 mins, finally drying with my lettuce
> spinner. End result, leathery, very salty cabbage. It was terrible.
So was that episode of AB. Horrendous as to be unwatchable.
nancy
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| Peter Aitken |
"notbob" <notbob@nothome.com> wrote in message
news:ofoUc.311625$JR4.36371@attbi_s54...
> On 2004-08-17, Bob <virtualgoth@die_spammer.com> wrote:
>
> > Generously salt the cabbage and drain in colander for 3 hours. Rinse
> > thoroughly and dry.
>
> Yeah. Now see, I only salted and drained my cabbage for 1 hour. I then
> washed, soaked, and rinsed for 15 mins, finally drying with my lettuce
> spinner. End result, leathery, very salty cabbage. It was terrible.
>
> I can now understand why places like bubba-Q joints typically serve a
> dry-ish shredded cabbage that has dressing applied just before serving.
>
> nb
"Generously salt" may be the problem. I use this technique and 1 TB of
kosher salt for a pound of shredded cabbage is plenty. Most of the salt
leaches away with the liquid that drains off the cabbage. No need to rinse.
Omit the salt from your dressing.
--
Peter Aitken
Remove the crap from my email address before using.
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| Default User |
Peter Aitken wrote:
> "Generously salt" may be the problem. I use this technique and 1 TB of
> kosher salt for a pound of shredded cabbage is plenty. Most of the salt
> leaches away with the liquid that drains off the cabbage. No need to rinse.
> Omit the salt from your dressing.
I've been thinking about making coleslaw, I'll give the salting thing a
whirl. The amount of moisture that seeps out can be quite a detriment to
the final product, worth a shot.
Brian Rodenborn
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| Pennyaline |
"Nancy Young" wrote:
> notbob wrote:
>
> > Yeah. Now see, I only salted and drained my cabbage for 1 hour. I then
> > washed, soaked, and rinsed for 15 mins, finally drying with my lettuce
> > spinner. End result, leathery, very salty cabbage. It was terrible.
>
> So was that episode of AB. Horrendous as to be unwatchable.
I didn't think the episode was so bad, but the result of the salting
technique was, for sure! I tried it according to the recipe, and my cabbage
turned dry and gray. There was no saving it. Threw it out and made potato
salad, instead.
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| LaUna |
notbob wrote:
>
>
> I don't think I'll be trying this again.
>
> nb
When in Texas recently, I had a version of cole slaw that was made with
pineapple and cabbage and just mayo (I think).
When I made it with crushed pineapple in unsweetened juice, I drained
the juice off and added it to the cabbage and mayo and it wasn't very good.
Next time I made it with crushed pineapple in heavy syrup, drained, and
the cabbage and mayo. It was much better. It might have been better
with additions of carrot, peppers, other seasonings like dry mustard. I
am still playing with it.
Some of you may want to try this if you like a sort of sweet slaw and
let the rest of know how your experiments turned out.
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| PENMART01 |
>LaUna stitcher writes:
>
>When in Texas recently, I had a version of cole slaw that was made with
>pineapple and cabbage and just mayo (I think).
>
>When I made it with crushed pineapple in unsweetened juice, I drained
>the juice off and added it to the cabbage and mayo and it wasn't very good.
That's 'cause you fergot the mini marshmallows.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| Terry Pulliam Burd |
On Tue, 17 Aug 2004 04:15:54 GMT, notbob <notbob@nothome.com> arranged
random neurons, so they looked like this:
>I tried AB's trick of salting raw cabbage slaw to leach the moisture
>out so it wouldn't get soggy, then washing and draining . It didn't work
>out too well. Sure, the moisture was drawn out, but I could never get the
>salt off, no matter how many times I wash and dried. Maybe I left the salt
>on too long. Anyone remember the recommended time? Also, while the slaw
>did as predicted, more of less, and no more liquid leached out to water
>down the dressing, the slaw itself was less than appetizing. Besides the
>residual salt taste, the cabbage was kinda leathery. Still crunchy, mind
>you, but a diminished crunchy.
>
>I don't think I'll be trying this again.
Methinks sometimes the best way is the old fashioned way: after
shredding the cabbage, fill a large bowl with water and ice cubes and
soak the cabbage in it for 20 mins. or so. Then get out the paper
towels. Press as much of the liquid out as you can, then change paper
towels and do it again.
Same thing for potato latkes (without the soak in ice water). Just
have to get as much liquid out of the potatoes as your muscles will
allow.
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines
To reply, remove replace "spaminator" with "cox"
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| notbob |
On 2004-08-17, LaUna <stitcher@pvtnnospamforme.net> wrote:
> Some of you may want to try this if you like a sort of sweet slaw and
> let the rest of know how your experiments turned out.
That's a classic slaw. In my version, I use mayo, mustard, and chunk
pineapple with some fennel seeds. Use just a little of the sweetened
pineapple juice. Your trying for a mustard sweet and sour effect. Don't
add the dressing till just before serving cuz it'll be mush with 3-4 hrs.
nb
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| Wayne |
notbob <notbob@nothome.com> wrote in
news:xVzUc.271127$a24.32113@attbi_s03:
> On 2004-08-17, LaUna <stitcher@pvtnnospamforme.net> wrote:
>
>> Some of you may want to try this if you like a sort of sweet slaw and
>> let the rest of know how your experiments turned out.
>
> That's a classic slaw. In my version, I use mayo, mustard, and chunk
> pineapple with some fennel seeds. Use just a little of the sweetened
> pineapple juice. Your trying for a mustard sweet and sour effect.
> Don't add the dressing till just before serving cuz it'll be mush with
> 3-4 hrs.
>
> nb
>
That sounds good, nb. I like the idea of the fennel seeds. I prefer
all coleslaws dressed not too far in advance. I don't like the flavor
or texture if they've sat too long in their dressing, refrigerated or
not.
--
Wayne in Phoenix
unmunge as w-e-b
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| Kate Connally |
notbob wrote:
>
> I tried AB's trick of salting raw cabbage slaw to leach the moisture
> out so it wouldn't get soggy, then washing and draining .
That sounds like a pretty weird reason to me. I've been making
coleslaw for 40 years and never had my cabbage get soggy. It seems
to me like salting it and rinsing it in water would be what would
make it soggy, if anything would. Good grief!
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
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| Kate Connally |
Terry Pulliam Burd wrote:
>
> On Tue, 17 Aug 2004 04:15:54 GMT, notbob <notbob@nothome.com> arranged
> random neurons, so they looked like this:
>
> >I tried AB's trick of salting raw cabbage slaw to leach the moisture
> >out so it wouldn't get soggy, then washing and draining . It didn't work
> >out too well. Sure, the moisture was drawn out, but I could never get the
> >salt off, no matter how many times I wash and dried. Maybe I left the salt
> >on too long. Anyone remember the recommended time? Also, while the slaw
> >did as predicted, more of less, and no more liquid leached out to water
> >down the dressing, the slaw itself was less than appetizing. Besides the
> >residual salt taste, the cabbage was kinda leathery. Still crunchy, mind
> >you, but a diminished crunchy.
> >
> >I don't think I'll be trying this again.
>
> Methinks sometimes the best way is the old fashioned way: after
> shredding the cabbage, fill a large bowl with water and ice cubes and
> soak the cabbage in it for 20 mins. or so. Then get out the paper
> towels. Press as much of the liquid out as you can, then change paper
> towels and do it again.
Good grief! If I had to do all that I would never make
coleslaw! Never heard of doing that to make coleslaw.
Never done it. Make great, non-soggy coleslaw. So there.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
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| sf |
On Tue, 17 Aug 2004 04:15:54 GMT, notbob
<notbob@nothome.com> wrote:
> I tried AB's trick of salting raw cabbage slaw to leach the moisture
> out so it wouldn't get soggy, then washing and draining . It didn't work
> out too well. Sure, the moisture was drawn out, but I could never get the
> salt off, no matter how many times I wash and dried. Maybe I left the salt
> on too long. Anyone remember the recommended time? Also, while the slaw
> did as predicted, more of less, and no more liquid leached out to water
> down the dressing, the slaw itself was less than appetizing. Besides the
> residual salt taste, the cabbage was kinda leathery. Still crunchy, mind
> you, but a diminished crunchy.
>
> I don't think I'll be trying this again.
That's the way I feel about salting cucumbers for cucumber
salad. No matter how much I rinse, the salt residue still
over powers every other flavor.
sf
Practice safe eating - always use condiments
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| Terry Pulliam Burd |
On Wed, 18 Aug 2004 12:11:35 -0400, Kate Connally <connally@pitt.edu>
arranged random neurons, so they looked like this:
>Terry Pulliam Burd wrote:
>> Methinks sometimes the best way is the old fashioned way: after
>> shredding the cabbage, fill a large bowl with water and ice cubes and
>> soak the cabbage in it for 20 mins. or so. Then get out the paper
>> towels. Press as much of the liquid out as you can, then change paper
>> towels and do it again.
>
>Good grief! If I had to do all that I would never make
>coleslaw! Never heard of doing that to make coleslaw.
>Never done it. Make great, non-soggy coleslaw. So there.
Phbbbttt! My coleslaw's better than yoooooours :-D
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines
To reply, remove replace "spaminator" with "cox"
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| Steve Calvin |
Terry Pulliam Burd wrote:
> On Wed, 18 Aug 2004 12:11:35 -0400, Kate Connally <connally@pitt.edu>
<snip>
>
> Phbbbttt! My coleslaw's better than yoooooours :-D
>
> Terry "Squeaks" Pulliam Burd
How 'bout you ladies post your recipes, those of us in usenet-land try
'em and let ya know? If only there were a way to do a "blind" poll so
you couldn't see who said what, that may work. ;-)
--
Steve
Whose cruel idea was it for the word "lisp" to have an "s" in it?
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| Kate Connally |
Terry Pulliam Burd wrote:
>
> On Wed, 18 Aug 2004 12:11:35 -0400, Kate Connally <connally@pitt.edu>
> arranged random neurons, so they looked like this:
>
> >Terry Pulliam Burd wrote:
>
> >> Methinks sometimes the best way is the old fashioned way: after
> >> shredding the cabbage, fill a large bowl with water and ice cubes and
> >> soak the cabbage in it for 20 mins. or so. Then get out the paper
> >> towels. Press as much of the liquid out as you can, then change paper
> >> towels and do it again.
> >
> >Good grief! If I had to do all that I would never make
> >coleslaw! Never heard of doing that to make coleslaw.
> >Never done it. Make great, non-soggy coleslaw. So there.
>
> Phbbbttt! My coleslaw's better than yoooooours :-D
Okay, I take that as a challenge. Where shall we
have our coleslaw cook-off?
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
|
|
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| Kate Connally |
Steve Calvin wrote:
>
> Terry Pulliam Burd wrote:
>
> > On Wed, 18 Aug 2004 12:11:35 -0400, Kate Connally <connally@pitt.edu>
> <snip>
> >
> > Phbbbttt! My coleslaw's better than yoooooours :-D
> >
> > Terry "Squeaks" Pulliam Burd
>
> How 'bout you ladies post your recipes, those of us in usenet-land try
> 'em and let ya know? If only there were a way to do a "blind" poll so
> you couldn't see who said what, that may work. ;-)
Hmmm. I've got a bunch of different ones I use.
There's my mother's recipe which uses finely grated
cabbage, vinegar, sugar, salt, pepper, and sour cream.
There's no actual recipe, I just add ingredients until
it tastes right. One of the few dishes I actually taste
while I'm making it. I don't know where she came up with
this recipe. June Meyer's posted a Hungarian cole slaw
recipe that I tried once because it sounded exactly like
my mother's. However it didn't come out that well.
Anyway, I wonder if my mother's recipe was Hungarian.
When she was growing up she had Hungarian neighbors from
whom the family got several recipes.
Then there's Doc's Galic Slaw, a recipe I got out of a
magazine years ago. Creamy, very garlicy dressing.
This one uses a fine- or coarse-shredded cabbage.
Then there's a Hot Bacon Slaw, with a dressing similar
to Hot German Potato Salad dressing, made from bacon
grease, flour, vinegar, sugar, salt, pepper. And of
course the bacon is crumble into it. It uses grated
cabbage and it also has some green pepper in it.
Then there's my quick and dirty cabbage which is just
shredded cabbage and Marzetti's Southern-Style Slaw
Dressing.
So, which one should I choose?
Kate
> --
> Steve
>
> Whose cruel idea was it for the word "lisp" to have an "s" in it?
Steve,
This is hilarious! I mean the observation, not some poor
soul with a lisp trying to thay lithp.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
|
|
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| Steve Calvin |
Kate Connally wrote:
> Steve Calvin wrote:
>
>>Terry Pulliam Burd wrote:
>>
>>
>>>On Wed, 18 Aug 2004 12:11:35 -0400, Kate Connally <connally@pitt.edu>
>>
>><snip>
>>
>>>Phbbbttt! My coleslaw's better than yoooooours :-D
>>>
>>>Terry "Squeaks" Pulliam Burd
>>
>>How 'bout you ladies post your recipes, those of us in usenet-land try
>>'em and let ya know? If only there were a way to do a "blind" poll so
>>you couldn't see who said what, that may work. ;-)
>
>
> Hmmm. I've got a bunch of different ones I use.
> There's my mother's recipe which uses finely grated
> cabbage, vinegar, sugar, salt, pepper, and sour cream.
> There's no actual recipe, I just add ingredients until
> it tastes right. One of the few dishes I actually taste
> while I'm making it. I don't know where she came up with
> this recipe. June Meyer's posted a Hungarian cole slaw
> recipe that I tried once because it sounded exactly like
> my mother's. However it didn't come out that well.
> Anyway, I wonder if my mother's recipe was Hungarian.
> When she was growing up she had Hungarian neighbors from
> whom the family got several recipes.
>
> Then there's Doc's Galic Slaw, a recipe I got out of a
> magazine years ago. Creamy, very garlicy dressing.
> This one uses a fine- or coarse-shredded cabbage.
>
> Then there's a Hot Bacon Slaw, with a dressing similar
> to Hot German Potato Salad dressing, made from bacon
> grease, flour, vinegar, sugar, salt, pepper. And of
> course the bacon is crumble into it. It uses grated
> cabbage and it also has some green pepper in it.
>
> Then there's my quick and dirty cabbage which is just
> shredded cabbage and Marzetti's Southern-Style Slaw
> Dressing.
>
> So, which one should I choose?
>
> Kate
>
>
>>--
>>Steve
>>
>>Whose cruel idea was it for the word "lisp" to have an "s" in it?
>
>
> Steve,
> This is hilarious! I mean the observation, not some poor
> soul with a lisp trying to thay lithp.
>
> Kate
>
Which ever you think would win. But I haven't seen anyone else
agreeing with my suggestion and only one "judge" wouldn't quite be
fair.
As for the sig line, I can't take credit for it. I saw it somewhere.
--
Steve
Whose cruel idea was it for the word "lisp" to have an "s" in it?
|
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| Terry Pulliam Burd |
On Wed, 18 Aug 2004 22:00:40 -0400, Steve Calvin
<calvins@optonline.net> arranged random neurons, so they looked like
this:
>Terry Pulliam Burd wrote:
>
>> On Wed, 18 Aug 2004 12:11:35 -0400, Kate Connally <connally@pitt.edu>
><snip>
>>
>> Phbbbttt! My coleslaw's better than yoooooours :-D
>>
>> Terry "Squeaks" Pulliam Burd
>
>How 'bout you ladies post your recipes, those of us in usenet-land try
>'em and let ya know? If only there were a way to do a "blind" poll so
>you couldn't see who said what, that may work. ;-)
Okay - this is in the "simple is good" dept. And this is my sainted
mother's recipe, so watch it!
@@@@@ Now You're Cooking! Export Format
Coleslaw
salads and salad dressings
3 cups cabbage; shredded finely
1/3 cup mayonnaise
1 tablespoon vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1 carrot; shredded finely (optional
Excepting cabbage, combine all ingredents and let meld overnight. The
following day, toss all ingredients with chilled cabbage.
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines
To reply, remove replace "spaminator" with "cox"
|
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| Terry Pulliam Burd |
On Thu, 19 Aug 2004 14:22:41 -0400, Kate Connally <connally@pitt.edu>
arranged random neurons, so they looked like this:
>Okay, I take that as a challenge. Where shall we
>have our coleslaw cook-off?
>
I've already posted my recipe, lady, so let the games begin! <ladylike
handshake with fingers crossed behind my back>
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines
To reply, remove replace "spaminator" with "cox"
|
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| Steve Calvin |
Terry Pulliam Burd wrote:
> On Wed, 18 Aug 2004 22:00:40 -0400, Steve Calvin
> <calvins@optonline.net> arranged random neurons, so they looked like
> this:
>
>
>>Terry Pulliam Burd wrote:
>>
>>
>>>On Wed, 18 Aug 2004 12:11:35 -0400, Kate Connally <connally@pitt.edu>
>>
>><snip>
>>
>>>Phbbbttt! My coleslaw's better than yoooooours :-D
>>>
>>>Terry "Squeaks" Pulliam Burd
>>
>>How 'bout you ladies post your recipes, those of us in usenet-land try
>>'em and let ya know? If only there were a way to do a "blind" poll so
>>you couldn't see who said what, that may work. ;-)
>
>
>
> Okay - this is in the "simple is good" dept. And this is my sainted
> mother's recipe, so watch it!
>
> @@@@@ Now You're Cooking! Export Format
>
> Coleslaw
>
> salads and salad dressings
>
> 3 cups cabbage; shredded finely
> 1/3 cup mayonnaise
> 1 tablespoon vinegar
> 2 teaspoons sugar
> 1/2 teaspoon salt
> 1/2 teaspoon celery seed
> 1 carrot; shredded finely (optional
>
> Excepting cabbage, combine all ingredents and let meld overnight. The
> following day, toss all ingredients with chilled cabbage.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "If the soup had been as hot as the claret, if the claret
> had been as old as the bird, and if the bird's breasts had
> been as full as the waitress', it would have been a very
> good dinner." Duncan Hines
>
> To reply, remove replace "spaminator" with "cox"
ok, couple of clarifications though please.
I "assume" that you mean Hellmans?
Any particular kind of vinegar? (lord knows that there are a ton of em)
I'm certainly game. We're gonna have another party in a few weeks (god
help my neighbors after the last one when the croquet game didn't
break up until around 12:30a.m. :-) ) Oh, and yes, they were invited.
If Kate chooses to post hers, I'll make them both precisely by the
recipes (even measuring <gasp>) and let you know which is the bigger hit.
It be nice if we could get some other "judges" though.
Rule #1: No crucifying the judges.
Rule #2: No exceptions to Rule #1!
--
Steve
Whose cruel idea was it for the word "lisp" to have an "s" in it?
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| hahabogus |
Terry Pulliam Burd <ntpulliam@spaminator.net> wrote in
news:pnlai05qbgpojr4l9jse9p2la866dma7e2@4ax.com:
> On Wed, 18 Aug 2004 22:00:40 -0400, Steve Calvin
> <calvins@optonline.net> arranged random neurons, so they looked like
> this:
>
>>Terry Pulliam Burd wrote:
>>
>>> On Wed, 18 Aug 2004 12:11:35 -0400, Kate Connally <connally@pitt.edu>
>><snip>
>>>
>>> Phbbbttt! My coleslaw's better than yoooooours :-D
>>>
>>> Terry "Squeaks" Pulliam Burd
>>
>>How 'bout you ladies post your recipes, those of us in usenet-land try
>>'em and let ya know? If only there were a way to do a "blind" poll so
>>you couldn't see who said what, that may work. ;-)
>
>
> Okay - this is in the "simple is good" dept. And this is my sainted
> mother's recipe, so watch it!
>
> @@@@@ Now You're Cooking! Export Format
>
> Coleslaw
>
> salads and salad dressings
>
> 3 cups cabbage; shredded finely
> 1/3 cup mayonnaise
> 1 tablespoon vinegar
> 2 teaspoons sugar
> 1/2 teaspoon salt
> 1/2 teaspoon celery seed
> 1 carrot; shredded finely (optional
>
> Excepting cabbage, combine all ingredents and let meld overnight. The
> following day, toss all ingredients with chilled cabbage.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "If the soup had been as hot as the claret, if the claret
> had been as old as the bird, and if the bird's breasts had
> been as full as the waitress', it would have been a very
> good dinner." Duncan Hines
>
> To reply, remove replace "spaminator" with "cox"
I like the boiled coleslaw dressing type coleslaws better myself. I find
with the boiled dressing that the slaw itself stays crisper longer. This
version of your standard slaw does seem to look very good (said cause I
have a sainted mother too).
--
Last year's nuts must go.
- Michael Odom
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| Peter Aitken |
"Terry Pulliam Burd" <ntpulliam@spaminator.net> wrote in message
news:8tlai01anfsm5knq0n0prvjfjr378l5lco@4ax.com...
> On Thu, 19 Aug 2004 14:22:41 -0400, Kate Connally <connally@pitt.edu>
> arranged random neurons, so they looked like this:
>
> >Okay, I take that as a challenge. Where shall we
> >have our coleslaw cook-off?
> >
> I've already posted my recipe, lady, so let the games begin! <ladylike
> handshake with fingers crossed behind my back>
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
I want to make a general point about coleslaw that no one has mentioned -
the cabbage! Many people assume that cabbage is cabbage but nothing could be
further from the truth. Coleslaw made with just-picked young farmer's market
cabbage is so much better than when it is made from tired old supermarket
cabbage, no matter which recipe you use.
--
Peter Aitken
Remove the crap from my email address before using.
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| Pan Ohco |
On Thu, 19 Aug 2004 18:44:36 -0700, Terry Pulliam Burd
<ntpulliam@spaminator.net> wrote:
>@@@@@ Now You're Cooking! Export Format
>
>Coleslaw
>
>salads and salad dressings
>
>3 cups cabbage; shredded finely
>1/3 cup mayonnaise
>1 tablespoon vinegar
>2 teaspoons sugar
>1/2 teaspoon salt
>1/2 teaspoon celery seed
>1 carrot; shredded finely (optional
>
>Excepting cabbage, combine all ingredents and let meld overnight. The
>following day, toss all ingredients with chilled cabbage.
>
>Terry "Squeaks" Pulliam Burd
Ok Let me jump in here.
Quick and spicy Cole Slaw
Small head of cabbage, shredded in processors
3 carrots shredded
8 jalapenos shredded (seeded if you want a more mild slaw)
1/2 onion shredded
3 tbsp of sugar
3 tbsp of vinegar ( I use malt vinegar)
1/2 tsp of powered mustard
Mayo to taste.
Pan Ohco
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| Wayne |
"Peter Aitken" <paitken@CRAPnc.rr.com> wrote in
news:IVmVc.263400$2o2.15934366@twister.southeast.rr.com:
> "Terry Pulliam Burd" <ntpulliam@spaminator.net> wrote in message
> news:8tlai01anfsm5knq0n0prvjfjr378l5lco@4ax.com...
>> On Thu, 19 Aug 2004 14:22:41 -0400, Kate Connally <connally@pitt.edu>
>> arranged random neurons, so they looked like this:
>>
>> >Okay, I take that as a challenge. Where shall we
>> >have our coleslaw cook-off?
>> >
>> I've already posted my recipe, lady, so let the games begin!
>> <ladylike handshake with fingers crossed behind my back>
>>
>> Terry "Squeaks" Pulliam Burd
>> AAC(F)BV66.0748.CA
>
> I want to make a general point about coleslaw that no one has
> mentioned - the cabbage! Many people assume that cabbage is cabbage
> but nothing could be further from the truth. Coleslaw made with
> just-picked young farmer's market cabbage is so much better than when
> it is made from tired old supermarket cabbage, no matter which recipe
> you use.
Very true! I also like using savoy cabbage for coleslaw.
--
Wayne in Phoenix
unmunge as w-e-b
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| PENMART01 |
>"Peter Aitken"
>
>I want to make a general point about coleslaw that no one has mentioned -
>the cabbage! Many people assume that cabbage is cabbage but nothing could be
>further from the truth. Coleslaw made with just-picked young farmer's market
>cabbage is so much better than when it is made from tired old supermarket
>cabbage, no matter which recipe you use.
And here I thought you wre going to say something profound, like there are many
different varieties of cabbage from which coleslaw can be made... but no... you
are merely reminding us that fresh produce is better... well duh!
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| J.J. |
Our pal Terry Pulliam Burd <ntpulliam@spaminator.net> wrote:
> Okay - this is in the "simple is good" dept. And this is my sainted
> mother's recipe, so watch it!
<snip>
Sounds just like the stuff my mother used to make. I didn't have
a recipe for hers, so I've saved yours -- thanks, Terry... :-)
--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)
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| Kate Connally |
Steve Calvin wrote:
>
> Terry Pulliam Burd wrote:
>
> > On Wed, 18 Aug 2004 22:00:40 -0400, Steve Calvin
> > <calvins@optonline.net> arranged random neurons, so they looked like
> > this:
> >
> >
> >>Terry Pulliam Burd wrote:
> >>
> >>
> >>>On Wed, 18 Aug 2004 12:11:35 -0400, Kate Connally <connally@pitt.edu>
> >>
> >><snip>
> >>
> >>>Phbbbttt! My coleslaw's better than yoooooours :-D
> >>>
> >>>Terry "Squeaks" Pulliam Burd
> >>
> >>How 'bout you ladies post your recipes, those of us in usenet-land try
> >>'em and let ya know? If only there were a way to do a "blind" poll so
> >>you couldn't see who said what, that may work. ;-)
> >
> >
> >
> > Okay - this is in the "simple is good" dept. And this is my sainted
> > mother's recipe, so watch it!
> >
> > @@@@@ Now You're Cooking! Export Format
> >
> > Coleslaw
> >
> > salads and salad dressings
> >
> > 3 cups cabbage; shredded finely
> > 1/3 cup mayonnaise
> > 1 tablespoon vinegar
> > 2 teaspoons sugar
> > 1/2 teaspoon salt
> > 1/2 teaspoon celery seed
> > 1 carrot; shredded finely (optional
> >
> > Excepting cabbage, combine all ingredents and let meld overnight. The
> > following day, toss all ingredients with chilled cabbage.
> >
> > Terry "Squeaks" Pulliam Burd
> > AAC(F)BV66.0748.CA
> >
> > "If the soup had been as hot as the claret, if the claret
> > had been as old as the bird, and if the bird's breasts had
> > been as full as the waitress', it would have been a very
> > good dinner." Duncan Hines
> >
> > To reply, remove replace "spaminator" with "cox"
>
> ok, couple of clarifications though please.
> I "assume" that you mean Hellmans?
> Any particular kind of vinegar? (lord knows that there are a ton of em)
>
> I'm certainly game. We're gonna have another party in a few weeks (god
> help my neighbors after the last one when the croquet game didn't
> break up until around 12:30a.m. :-) ) Oh, and yes, they were invited.
>
> If Kate chooses to post hers, I'll make them both precisely by the
> recipes (even measuring <gasp>) and let you know which is the bigger hit.
Well, I was going to post all of them but I forgot to
collect them from home so I could type them in. Unfortunately
none of them are in my computer files at the moment.
Of course, since my mom's "sour cream" coleslaw is not
a written out recipe I can tell you how to make it.
Kate's Mom's Sour Cream Slaw
1 head cabbage
cider vinegar
sour cream
sugar
salt
black pepper
Take a head of cabbage and finely grate it. (My mom used to
grate it on one of those old fashioned box graters. I do it
in the food processor on the small grating blade.) Add
enough sour cream to barely coat cabbage. Add a little vinegar
and sugar. It should be just barely tart and just barely sweet.
Season to taste with salt and black pepper.
One of my other favorites is the quick and dirty -
Marzetti's Southern-Style Slaw Dressing Slaw
1 head cabbage
1 jar Marzetti's Southern-Style Slaw Dressing
Add dressing to cabbage to coat. Best if left to
"marinate" a few hours or overnight.
I'll post the others on Monday, if I don't forget them
again. Doc's Garlic Slaw is awesome but a lot of work.
The Hot Bacon Slaw is also awesome and even more work.
But they're both worth it.
> It be nice if we could get some other "judges" though.
>
> Rule #1: No crucifying the judges.
Damn, I was so looking forward to that!
> Rule #2: No exceptions to Rule #1!
Steve, you are no fun at all!
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
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| Steve Calvin |
Kate Connally wrote:
> Well, I was going to post all of them but I forgot to
> collect them from home so I could type them in. Unfortunately
> none of them are in my computer files at the moment.
>
No problem Kate. If you guys wanna do this I'm game. I'm not planning
on having the party until probably mid to late September anyhow so
pick the one that you want. No rush.
>
>>It be nice if we could get some other "judges" though.
Still can't believe that no one else's spoken up...
>>
>>Rule #1: No crucifying the judges.
>
>
> Damn, I was so looking forward to that!
Trust me, I get crucified enough as it is.
>
>
>>Rule #2: No exceptions to Rule #1!
>
>
> Steve, you are no fun at all!
Well, I believe in covering the bases. I'm not the sharpest tack
in the box, but I'm no ordinary fool either! ;-)
It's all up to ladies. We can, or not. No matter to me. Actually I was
thinking on having this one catered after all of the work the last
time but, eh, I can always do a little. <laugh> (Hell, I can't NOT do
something)
As I said, I usually don't follow recipes but I promise in this case I
will follow 'em verbatim.
--
Steve
Love may be blind but marriage is a real eye-opener.
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| Nancy Young |
Steve Calvin wrote:
>
> Kate Connally wrote:
>
> > Well, I was going to post all of them but I forgot to
> > collect them from home so I could type them in. Unfortunately
> > none of them are in my computer files at the moment.
> >
>
> No problem Kate. If you guys wanna do this I'm game. I'm not planning
> on having the party until probably mid to late September anyhow so
> pick the one that you want. No rush.
> >>It be nice if we could get some other "judges" though.
>
> Still can't believe that no one else's spoken up...
Are we talking about another virtual cookin?
nancy
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| The Ranger |
[snip]
> > > Rule #1: No crucifying the judges.
Now just WTH do we get our motivation now?!
The Charge Of The Light Brigade
by Alfred, Lord Tennyson
Half a league, half a league,
Half a league onward,
All in the valley of Death
Rode the six hundred.
'Forward, the Light Brigade!
Charge for the guns!' he said:
Into the valley of Death
Rode the six hundred.
'Forward, the Light Brigade!'
Was there a man dismay'd ?
Not tho' the soldier knew
Some one had blunder'd:
Their's not to make reply,
Their's not to reason why,
Their's but to do and die:
Into the valley of Death
Rode the six hundred.
Cannon to right of them,
Cannon to left of them,
Cannon in front of them
Volley'd and thunder'd;
Storm'd at with shot and shell,
Boldly they rode and well,
Into the jaws of Death,
Into the mouth of Hell
Rode the six hundred.
Flash'd all their sabres bare,
Flash'd as they turn'd in air
Sabring the gunners there,
Charging an army, while
All the world wonder'd:
Plunged in the battery-smoke
Right thro' the line they broke;
Cossack and Russian
Reel'd from the sabre-stroke
Shatter'd and sunder'd.
Then they rode back, but not
Not the six hundred.
Cannon to right of them,
Cannon to left of them,
Cannon behind them
Volley'd and thunder'd;
Storm'd at with shot and shell,
While horse and hero fell,
They that had fought so well
Came thro' the jaws of Death,
Back from the mouth of Hell,
All that was left of them,
Left of six hundred.
When can their glory fade?
O the wild charge they made!
All the world wonder'd.
Honour the charge they made!
Honour the Light Brigade,
Noble six hundred!
> > > Rule #2: No exceptions to Rule #1!
You say that now...
BTW: I'll step forward, shield and spear in hands, to fill the gap.
It'll take a while to collate the extended Clan Ranger votes because I
can only serve them coleslaw once in a great while. I saw some recipes
(even those with <YUCK! Put-tooey!> The Spread That Shall Not Be Named
that looked doable.
Let me know when you expect the tally and if you're going to be the
collection point.
The Ranger
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| hahabogus |
Nancy Young <qwerty@monmouth.com> wrote in
news:412657D6.6F622038@monmouth.com:
> Are we talking about another virtual cookin?
>
> nancy
>
Pick a day...I'd virtual cook with you in a flash!
--
Last year's nuts must go.
- Michael Odom
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| Terry Pulliam Burd |
On Thu, 19 Aug 2004 21:59:01 -0400, Steve Calvin
<calvins@optonline.net> arranged random neurons, so they looked like
this:
>ok, couple of clarifications though please.
>I "assume" that you mean Hellmans?
Well, of *course* I mean Hellman's (or Best Foods if you out west).
Just the thought of putting Miracle Whip into me sainted mother's
coleslaw gives me the vapors.
>Any particular kind of vinegar? (lord knows that there are a ton of em)
This recipe was developed in the 1950s when there was only one vinegar
known to the American housewife: white.
>
>I'm certainly game. We're gonna have another party in a few weeks (god
>help my neighbors after the last one when the croquet game didn't
>break up until around 12:30a.m. :-) ) Oh, and yes, they were invited.
>
>If Kate chooses to post hers, I'll make them both precisely by the
>recipes (even measuring <gasp>) and let you know which is the bigger hit.
>
>It be nice if we could get some other "judges" though.
>
>Rule #1: No crucifying the judges.
And I thought we were gonna have fun with this, dang it!
>Rule #2: No exceptions to Rule #1!
What about "the exception that proves the rule"? Okay, okay, I never
actually understood what that means.
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"Regime Change Begins At Home."
To reply, remove replace "spaminator" with "cox"
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| Terry Pulliam Burd |
On Fri, 20 Aug 2004 18:15:11 GMT, byakee@COLDmail.com (J.J.) arranged
random neurons, so they looked like this:
>Our pal Terry Pulliam Burd <ntpulliam@spaminator.net> wrote:
>
>> Okay - this is in the "simple is good" dept. And this is my sainted
>> mother's recipe, so watch it!
>
><snip>
>
>Sounds just like the stuff my mother used to make. I didn't have
>a recipe for hers, so I've saved yours -- thanks, Terry... :-)
My mother says "you're welcome." :-)
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines
To reply, remove replace "spaminator" with "cox"
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| Steve Calvin |
Terry Pulliam Burd wrote:
>
> Well, of *course* I mean Hellman's (or Best Foods if you out west).
> Just the thought of putting Miracle Whip into me sainted mother's
> coleslaw gives me the vapors.
>
Well, I figured that but... ya just never know sometimes.
>
>>Any particular kind of vinegar? (lord knows that there are a ton of em)
>
>
> This recipe was developed in the 1950s when there was only one vinegar
> known to the American housewife: white.
okie-dokie.
>>
>>Rule #1: No crucifying the judges.
>
>
> And I thought we were gonna have fun with this, dang it!
>
>
>>Rule #2: No exceptions to Rule #1!
>
>
> What about "the exception that proves the rule"? Okay, okay, I never
> actually understood what that means.
Ah, what the hell... ain't no rules in a knife fight. Rules are out
the window. ;-)
--
Steve
Love may be blind but marriage is a real eye-opener.
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| Steve Calvin |
hahabogus wrote:
> Nancy Young <qwerty@monmouth.com> wrote in
> news:412657D6.6F622038@monmouth.com:
>
>
>>Are we talking about another virtual cookin?
>>
>>nancy
>>
>
>
> Pick a day...I'd virtual cook with you in a flash!
>
oh dear... what have I done? <laughing>
--
Steve
Love may be blind but marriage is a real eye-opener.
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| Steve Calvin |
The Ranger wrote:
> [snip]
>
>>>>Rule #1: No crucifying the judges.
>
>
> Now just WTH do we get our motivation now?!
>
Aw, I said the HWI and threw the rules out.
> You say that now...
>
> BTW: I'll step forward, shield and spear in hands, to fill the gap.
> It'll take a while to collate the extended Clan Ranger votes because I
> can only serve them coleslaw once in a great while. I saw some recipes
> (even those with <YUCK! Put-tooey!> The Spread That Shall Not Be Named
> that looked doable.
>
> Let me know when you expect the tally and if you're going to be the
> collection point.
>
> The Ranger
I can do that. I'm not planning the party until mid-late September
though.
--
Steve
Love may be blind but marriage is a real eye-opener.
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| Nancy Young |
hahabogus wrote:
>
> Nancy Young <qwerty@monmouth.com> wrote in
> > Are we talking about another virtual cookin?
>
> Pick a day...I'd virtual cook with you in a flash!
Remember when we made someone's Italian bread salad?
nancy
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| Wayne |
Terry Pulliam Burd <ntpulliam@spaminator.net> wrote in
news:pgqci0hrqnmt891cp8gefvjfv0ok4v6bee@4ax.com:
> On Thu, 19 Aug 2004 21:59:01 -0400, Steve Calvin
> <calvins@optonline.net> arranged random neurons, so they looked like
> this:
>
>>ok, couple of clarifications though please.
>>I "assume" that you mean Hellmans?
>
> Well, of *course* I mean Hellman's (or Best Foods if you out west).
> Just the thought of putting Miracle Whip into me sainted mother's
> coleslaw gives me the vapors.
>
>>Any particular kind of vinegar? (lord knows that there are a ton of
>>em)
>
> This recipe was developed in the 1950s when there was only one vinegar
> known to the American housewife: white.
In the USian South, Cider vinegar has always ruled. My mother only used
white vinegar for cleaning.
>>
>>I'm certainly game. We're gonna have another party in a few weeks (god
>>help my neighbors after the last one when the croquet game didn't
>>break up until around 12:30a.m. :-) ) Oh, and yes, they were
>>invited.
>>
>>If Kate chooses to post hers, I'll make them both precisely by the
>>recipes (even measuring <gasp>) and let you know which is the bigger
>>hit.
>>
>>It be nice if we could get some other "judges" though.
>>
>>Rule #1: No crucifying the judges.
>
> And I thought we were gonna have fun with this, dang it!
>
>>Rule #2: No exceptions to Rule #1!
>
> What about "the exception that proves the rule"? Okay, okay, I never
> actually understood what that means.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "Regime Change Begins At Home."
>
> To reply, remove replace "spaminator" with "cox"
--
Wayne in Phoenix
unmunge as w-e-b
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| hahabogus |
Nancy Young <qwerty@monmouth.com> wrote in
news:41267785.428ACC10@monmouth.com:
> hahabogus wrote:
>>
>> Nancy Young <qwerty@monmouth.com> wrote in
>
>> > Are we talking about another virtual cookin?
>>
>> Pick a day...I'd virtual cook with you in a flash!
>
> Remember when we made someone's Italian bread salad?
>
> nancy
>
Yes and those calzones were good too!
--
Last year's nuts must go.
- Michael Odom
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| hahabogus |
Steve Calvin <calvins@optonline.net> wrote in news:2on9sqFcdmeuU2@uni-
berlin.de:
> oh dear... what have I done? <laughing>
>
Nancy and I have; by ourselves and with a group virtual cooked before. You
have done nothing.
--
Last year's nuts must go.
- Michael Odom
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| Steve Calvin |
hahabogus wrote:
> Steve Calvin <calvins@optonline.net> wrote in news:2on9sqFcdmeuU2@uni-
> berlin.de:
>
>
>>oh dear... what have I done? <laughing>
>>
>
> Nancy and I have; by ourselves and with a group virtual cooked before. You
> have done nothing.
>
I may not have done anything to you and Nancy but dun nothing? I dunno
know about that.
I'd like to think that I've done *something*. ;-)
--
Steve
Love may be blind but marriage is a real eye-opener.
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| Christine Dabney |
On Sat, 21 Aug 2004 00:41:04 GMT, hahabogus <not@valid.invalid> wrote:
>Nancy Young <qwerty@monmouth.com> wrote in
>news:41267785.428ACC10@monmouth.com:
>
>> hahabogus wrote:
>>>
>>> Nancy Young <qwerty@monmouth.com> wrote in
>>
>>> > Are we talking about another virtual cookin?
>>>
>>> Pick a day...I'd virtual cook with you in a flash!
>>
>> Remember when we made someone's Italian bread salad?
>>
>> nancy
>>
>
>Yes and those calzones were good too!
We are doing another virtual cook-in? When, and what are we cooking?
Christine
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| Christine Dabney |
On Fri, 20 Aug 2004 18:13:25 -0400, Nancy Young <qwerty@monmouth.com>
wrote:
>hahabogus wrote:
>>
>> Nancy Young <qwerty@monmouth.com> wrote in
>
>> > Are we talking about another virtual cookin?
>>
>> Pick a day...I'd virtual cook with you in a flash!
>
>Remember when we made someone's Italian bread salad?
>
>nancy
That was Charlotte Blackmer's Panzanella. I was one of the
participants that day.
Hmm....maybe, if I can find any good tomatoes, I could bring that to
the AZ cook-in.
Christine
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| hahabogus |
Christine Dabney <artisan2@ix.netcom.com> wrote in
news:e8pfi09ul7e8n1m589e40a1c7m1kfqun57@4ax.com:
> On Fri, 20 Aug 2004 18:13:25 -0400, Nancy Young <qwerty@monmouth.com>
> wrote:
>
>>hahabogus wrote:
>>>
>>> Nancy Young <qwerty@monmouth.com> wrote in
>>
>>> > Are we talking about another virtual cookin?
>>>
>>> Pick a day...I'd virtual cook with you in a flash!
>>
>>Remember when we made someone's Italian bread salad?
>>
>>nancy
>
> That was Charlotte Blackmer's Panzanella. I was one of the
> participants that day.
>
> Hmm....maybe, if I can find any good tomatoes, I could bring that to
> the AZ cook-in.
>
> Christine
Nancy never got back to me.
--
Last year's nuts must go.
- Michael Odom
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| Christine Dabney |
On Sun, 22 Aug 2004 01:14:48 GMT, hahabogus <not@valid.invalid> wrote:
>Christine Dabney <artisan2@ix.netcom.com> wrote in
>news:e8pfi09ul7e8n1m589e40a1c7m1kfqun57@4ax.com:
>
>> On Fri, 20 Aug 2004 18:13:25 -0400, Nancy Young <qwerty@monmouth.com>
>> wrote:
>>
>>>hahabogus wrote:
>>>>
>>>> Nancy Young <qwerty@monmouth.com> wrote in
>>>
>>>> > Are we talking about another virtual cookin?
>>>>
>>>> Pick a day...I'd virtual cook with you in a flash!
>>>
>>>Remember when we made someone's Italian bread salad?
>>>
>>>nancy
>>
>> That was Charlotte Blackmer's Panzanella. I was one of the
>> participants that day.
>>
>> Hmm....maybe, if I can find any good tomatoes, I could bring that to
>> the AZ cook-in.
>>
>> Christine
>
>Nancy never got back to me.
Twit. she knows she's a twit. LOL
sorry...just kidding Nancy. I will cook with you anyday.
Christine
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| Kate Connally |
Terry Pulliam Burd wrote:
>
> On Thu, 19 Aug 2004 21:59:01 -0400, Steve Calvin
> <calvins@optonline.net> arranged random neurons, so they looked like
> this:
>
> >ok, couple of clarifications though please.
> >I "assume" that you mean Hellmans?
>
> Well, of *course* I mean Hellman's (or Best Foods if you out west).
> Just the thought of putting Miracle Whip into me sainted mother's
> coleslaw gives me the vapors.
>
> >Any particular kind of vinegar? (lord knows that there are a ton of em)
>
> This recipe was developed in the 1950s when there was only one vinegar
> known to the American housewife: white.
Huh? I'm sure cider vinegar has been around a lot
longer than white vinegar. I know when I was growing up
that was the only kind there was. Never heard of white
vinegar until later.
> >
> >I'm certainly game. We're gonna have another party in a few weeks (god
> >help my neighbors after the last one when the croquet game didn't
> >break up until around 12:30a.m. :-) ) Oh, and yes, they were invited.
> >
> >If Kate chooses to post hers, I'll make them both precisely by the
> >recipes (even measuring <gasp>) and let you know which is the bigger hit.
But my mother's recipe doesn't have any measurements?
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
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