coleslaw tonight

On Wed 25 Jan 2006 10:18:15p, Thus Spake Zarathustra, or was it serene?

Quoted message said:

It's not perfect, but I'm going to keep working on it until it's just
how I want it. I'm tired of paying KFC to make my coleslaw for me.

(I use Vegenaise, the only vegan mayo worth a damn, but regular mayo
works fine. This recipe has a bit too much onion for me, and I might
use more salt and sugar next time, but otherwise, it's really good.
Vegenaise is at http://www.followyourheart.com/vegenaise.php if you
are interested -- I am not connected to them, but they made being a
vegan possible for me, because no way am I ever giving up mayo, and
most vegan mayo substitutes taste like miracle whip made with snot.)

Cole slaw

Salad:
1 head cabbage, chopped small
1/2 onion, chopped small
1 carrot, shredded

Dressing:
1 cup Vegenaise (or mayo)
1 T sugar
2 tsp. apple cider vinegar
1/2 t. celery seed
dash of salt, couple grinds of black pepper

Mix up the dressing ingredients and pour over the salad, then toss to
coat. Let stand at least a few hours in the fridge. Even better the
next day.

Serene

One of the coleslaws I make is almost exactly like this. Yes, too much
onion. I've found that I really like using green onion better, and I use
maybd a heapint tablespoon of it. Onion flavor seems to intensify as the
coleslaw sits. I use regular mayo, although I have made it with fat-free
and it's not bad. I probably use more equal parts of the sugar and
vinegar, but I eyeball it. If I have it on hand, I add a bit of finely
chopped parsley.

When I make this, I sprinkle the cabbage and carrots with the salt and
sugar and toss well to mix, then refrigerate covered for several hours
before mixing the other ingredients. It softens the cabbage perfectly.

Good stuff!

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On 26 Jan 2006 06:41:40 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

[coleslaw]

Quoted message said:

When I make this, I sprinkle the cabbage and carrots with the salt and
sugar and toss well to mix, then refrigerate covered for several hours
before mixing the other ingredients. It softens the cabbage perfectly.

Oh, I'll try this next time. Thanks!

serene, who likes her coleslaw KFC-soggy

serene said:

It's not perfect, but I'm going to keep working on it until it's just
how I want it. I'm tired of paying KFC to make my coleslaw for me.

(I use Vegenaise, the only vegan mayo worth a damn, but regular mayo
works fine. This recipe has a bit too much onion for me, and I might
use more salt and sugar next time, but otherwise, it's really good.
Vegenaise is at http://www.followyourheart.com/vegenaise.php if you
are interested -- I am not connected to them, but they made being a
vegan possible for me, because no way am I ever giving up mayo, and
most vegan mayo substitutes taste like miracle whip made with snot.)

Cole slaw

Salad:
1 head cabbage, chopped small
1/2 onion, chopped small
1 carrot, shredded

Dressing:
1 cup Vegenaise (or mayo)
1 T sugar
2 tsp. apple cider vinegar
1/2 t. celery seed
dash of salt, couple grinds of black pepper

Mix up the dressing ingredients and pour over the salad, then toss to
coat. Let stand at least a few hours in the fridge. Even better the
next day.

Serene

Is the sugar and celery seed 1 tbsp. or 1 tsp.??? Thanks...Sharon

Vegenaise® is egg free. The Federal Standard of Identity specifies
that mayonnaise must contain eggs. Therefore, Vegenaise® comes under
the FDA category of Dressing and Sandwich Spread.

I say, if it isn't a mayonaise, don't give it a name identifying it
as such. It may be a great substitute for vegans, cholestoral or weight
watchers but they're hitching a ride on the coat-tails of mayo in
attempts to garner a portion of their market.

I guarantee you'll never see an automobile manufacturer named, Fyord
or Shavrolet.

Sorry... had to vent... I just get annoyed when company's try to
compare their products to products they are not.

I'm sure it's a tasty alternative but mayo it is not. Kev

kevnbro said:

Vegenaise® is egg free. The Federal Standard of Identity specifies
that mayonnaise must contain eggs. Therefore, Vegenaise® comes under
the FDA category of Dressing and Sandwich Spread.

I say, if it isn't a mayonaise, don't give it a name identifying it
as such. It may be a great substitute for vegans, cholestoral or weight
watchers but they're hitching a ride on the coat-tails of mayo in
attempts to garner a portion of their market.

I guarantee you'll never see an automobile manufacturer named, Fyord

how about Fjord?
🙂

Quoted message said:

or Shavrolet.

Sorry... had to vent... I just get annoyed when company's try to
compare their products to products they are not.

I'm sure it's a tasty alternative but mayo it is not. Kev

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

serene said:

Dressing:
1 cup Vegenaise (or mayo)
1 T sugar
2 tsp. apple cider vinegar
1/2 t. celery seed
dash of salt, couple grinds of black pepper

That's my mom's dressing recipe....she called it "Indiana coleslaw
dressing"; I believe it came from her mom growing up there. She used it
not only on traditional coleslaw, but of curuse Indiana coleslaw has
marshmallows and pineapple in it. We also used it for waldorf or carrot
raisin salads. it's got a nice tang to it/ For waldorf, I use half
lemon juice, half vinegar. Very versatile for cold salads!

Kent said:

"Real" coleslaw has to have buttermilk, or it's not coleslaw.
This, borrowed or stolen from Kentucky Fried Chicken from the people who
steal and copy recipes. I don't chop the cabbage finely, but slice it thin,
and I usually sneak in about 35% red cabbage.

"Real" coleslaw cannot be from a KFC recipe.

Peter

serene said:

It's not perfect, but I'm going to keep working on it until it's just
how I want it. I'm tired of paying KFC to make my coleslaw for me.

(I use Vegenaise, the only vegan mayo worth a damn, but regular mayo
works fine. This recipe has a bit too much onion for me, and I might
use more salt and sugar next time, but otherwise, it's really good.
Vegenaise is at http://www.followyourheart.com/vegenaise.php if you
are interested -- I am not connected to them, but they made being a
vegan possible for me, because no way am I ever giving up mayo, and
most vegan mayo substitutes taste like miracle whip made with snot.)

Cole slaw

Salad:
1 head cabbage, chopped small
1/2 onion, chopped small
1 carrot, shredded

Dressing:
1 cup Vegenaise (or mayo)
1 T sugar
2 tsp. apple cider vinegar
1/2 t. celery seed
dash of salt, couple grinds of black pepper

Mix up the dressing ingredients and pour over the salad, then toss to
coat. Let stand at least a few hours in the fridge. Even better the
next day.

Serene

I usually use just thinly-sliced cabbage, dressed with a mixture of
mayonnaise or Miracle Whip, vinegar, honey, and celery seeds -- and
maybe a dash of salt. I just mix the dressing to taste; if I'm using
real mayo, I add more honey and vinegar.

Bob

P.Aitken said:

Kent said:

"Real" coleslaw has to have buttermilk, or it's not coleslaw.
This, borrowed or stolen from Kentucky Fried Chicken from the people who
steal and copy recipes. I don't chop the cabbage finely, but slice it thin,
and I usually sneak in about 35% red cabbage.

"Real" coleslaw cannot be from a KFC recipe.

I use that recipe all the time, just slightly less sugar. It
works great, and it's "real slaw".

What's your definition of real coleslaw?

-sw

Quoted message said:

Quoted message said:

Quoted message said:

and I usually sneak in about 35% red cabbage.

I like to sneak in about 47.265% red cabbage. 😉 kev

Steve Wertz said:

P.Aitken said:

Kent said:

"Real" coleslaw has to have buttermilk, or it's not coleslaw.
This, borrowed or stolen from Kentucky Fried Chicken from the people who
steal and copy recipes. I don't chop the cabbage finely, but slice it thin,
and I usually sneak in about 35% red cabbage.

"Real" coleslaw cannot be from a KFC recipe.

I use that recipe all the time, just slightly less sugar. It
works great, and it's "real slaw".

What's your definition of real coleslaw?

-sw

First of all, I was being sarcastic about the OP's idea that one can
define "real slaw." Second, I was referenceing the fact that, since KFC
sells horrid food, you might not want to consider a genuine replica of
KFC slaw to be real. If that recipe is good, as you say, then it cannot
be the actual KFC recipe.

Peter

P.Aitken said:

First of all, I was being sarcastic about the OP's idea that one can
define "real slaw."

I don't see the original post, just Kent's and Serene's, and none
mention "authentic" slaw (thankfully).

Quoted message said:

Second, I was referenceing the fact that, since KFC
sells horrid food, you might not want to consider a genuine replica of
KFC slaw to be real. If that recipe is good, as you say, then it cannot
be the actual KFC recipe.

All that's a matter of opinion. I happen to know that a lot of
people like KFC, and specifically their cole-slaw. It just sounds
like you've got KFC-phobia, regardless of what they serve.

-sw

Steve Wertz said:

P.Aitken said:

First of all, I was being sarcastic about the OP's idea that one can
define "real slaw."

I don't see the original post, just Kent's and Serene's, and none
mention "authentic" slaw (thankfully).

Quoted message said:

Second, I was referenceing the fact that, since KFC
sells horrid food, you might not want to consider a genuine replica of
KFC slaw to be real. If that recipe is good, as you say, then it cannot
be the actual KFC recipe.

All that's a matter of opinion. I happen to know that a lot of
people like KFC, and specifically their cole-slaw. It just sounds
like you've got KFC-phobia, regardless of what they serve.

-sw

A lot of people like of lot of [censored]. McDonalds is the most successful
retaurant in history. Velveeta continues to sell well. Domino's pizza is
admired by many. If people like that stuff, fine, it is not my place to
tell them what to eat. But when they start claiming it is good (which is
different from "I like it"😉 then I will speak up.

Peter

P.Aitken said:

A lot of people like of lot of [censored]. McDonalds is the most successful
retaurant in history. Velveeta continues to sell well. Domino's pizza is
admired by many.

Quoted message said:

If people like that stuff, fine, it is not my place to
tell them what to eat. But when they start claiming it is good (which is
different from "I like it"😉 then I will speak up.

I think "good" and "like" used in this context have the same
meaning.

People are entitled to their opinions, and you can tell them
they're FOS all you want. That's what Usenet is all about (at
least in RFC).

I didn't get the impression you had actually had the KFC coleslaw,
though. Maybe you should stick to criticizing things you've
actually tasted rather than generalizing "If it come from there,
it must taste like [censored]". It's just seems a little arrogant to
discredit everything on a menu based on a chains reputation.
That recipe is the most sought-after recipe from the TopSecret
site.

It's pretty hard to mess up cole-slaw. KFC's may be a little on
the sweet side, but I understand that's a regional (or an
upbringing) preference. Some people don't like it. I use much
less sugar when I use this recipe.

(BTW: I see now where Kent did use the term "Real" in his post)

-sw

biig said:

serene said:

<snip>

Quoted message said:

Quoted message said:

1 cup Vegenaise (or mayo)
1 T sugar
2 tsp. apple cider vinegar
1/2 t. celery seed
dash of salt, couple grinds of black pepper

Quoted message said:

Is the sugar and celery seed 1 tbsp. or 1 tsp.??? Thanks...Sharon

T=tablespoon
t=teaspoon

(I recognize this may be my own idiosyncracy, and I usually try to
remember to spell them out, but this time I was lazy.)

serene

On 26 Jan 2006 07:46:41 -0800, "kevnbro" <[email hidden]>

Quoted message said:

Vegenaise® is egg free. The Federal Standard of Identity specifies
that mayonnaise must contain eggs. Therefore, Vegenaise® comes under
the FDA category of Dressing and Sandwich Spread.

Thankfully, the government doesn't get to tell me what I call my food.
Vegenaise tastes identical to mayonnaise to me, so I'm happy to call
it vegan mayonnaise. You should feel free to continue your crusade,
but count me out.

serene

This came from:
http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=57&agree=yes
It is an excellent recipe, regardless of its origin.

"P.Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kent said:

"Real" coleslaw has to have buttermilk, or it's not coleslaw.
This, borrowed or stolen from Kentucky Fried Chicken from the people who
steal and copy recipes. I don't chop the cabbage finely, but slice it
thin, and I usually sneak in about 35% red cabbage.

"Real" coleslaw cannot be from a KFC recipe.

Peter

On Sat, 25 Mar 2006 22:04:19 -0800, "Kent" <[email hidden]> wrote:

Kent, Can you learn to set the calendar on your computer so it doesn't
say that you posted 25 Mar 2006. It makes your posts stay forever.
Allan

"Allan Matthews" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 25 Mar 2006 22:04:19 -0800, "Kent" <[email hidden]> wrote:

Kent, Can you learn to set the calendar on your computer so it doesn't
say that you posted 25 Mar 2006. It makes your posts stay forever.
Allan

If that's the case, in some computer settings by date, maybe Kent's message
hasn't even been posted in the thread yet! Try setting your posts by
thread, Allan, if Kent can't reset his computer.
Dee Dee