On Tue, 17 Aug 2004 04:15:54 GMT, 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 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