On Tue, 03 May 2016 12:14:51 -0400, Brooklyn1
> wrote:
>cshenk wrote:
>>Dave Smith:
>>>jmcquown wrote:
>>> > I made an omelet for dinner. I spooned some cooked crawfish tail
>>> > meat down the middle and seasoned it with a bit of Old Bay
>>> > seasoning, pepper and some dried herbs including granulated garlic
>>> > and dill weed. The omelet was cooked in butter. Not a great pic
>>> > but here it was when it just started to set:
>>> >
>>> > http://s32.postimg.org/omvn74hn9/crawfish_filled.jpg
>>> >
>>> > As usually happens, when attempting to fold the omelet it broke. Oh
>>> > well! None of it really makes for a good picture. I toasted a
>>> > slice of buttered whole wheat bread to go with it.
>>> >
>>> Sounds good Jill. We had some big chicken legs thawing, but not fast
>>> enough and that seemed like a good excuse to go out for supper. I had
>>> not had a fish meal for the last week so I had fish and chips and
>>> they were pretty good. They came with the standard cole slaw. I have
>>> never liked cole slaw that much and usually only have enough to taste
>>> it and confirm my lack of enthusiasm for it, but this stuff was
>>> really good so I finished it off.
>>
>>One of the things I have never liked was the 'sweet' coleslaws. Bleech.
>
>Good cole slaw requires fresh cabbage, it's not possible to make good
>slaw from storage cabbage... buy cabbage from a farm stand (not a
>farmer's market) or grow your own. For slaw choose small/young
>cabbage or use the center two thirds (use the large leafed outter
>portion for cooked dishes}. Then use a sharp chefs knife to slice
>*thin* shreds... with a dull knife or a food processor there is too
>much bruising... bruised cabbage makes woofy slaw that will have a
>short shelf life. As for a recipe too many people tend to use too
>many ingredients, for cole slaw less is more, keep it simple and don't
>use strong flavored ingredients with cabbage or it'll be TIAD... N O
>onions! The recipe in the 2nd Avenue Deli cookbook is an excellent
>guide; pg. 7:
>2 pounds cabbage
>1/4 cup very finely grated carrot
>3 Tbls white vinegar
>1/2 cup Hellman's mayo
>1 tsp salt
>1/4 tsp white pepper
>As with all recipes I go by taste rather than measure.
>Their recipe calls for chopped chives but I don't like any onion taste
>in cole slaw, I love onions but not in slaw or potato and macaroni
>salad... I add a small amount of diced green and red bell pepper for
>color, and a little minced curly leaf parsley and a sprig for garnish
>While adding ingredients taste for salt and vinegar rather than add it
>all in one fell swoop... in fact go easy on salt and vinegar until
>after the slaw macerates in the fridge for several hours, you can
>always add more but you can't remove any. Juices will form as salt
>extracts liquid from the cabbage... add more mayo or milk to adjust
>for texture/juiceiness. I grow cabbage (grows very well here) and
>will use a freshly harvested head for slaw, I'll fill an 8 quart pot.
>A lotta slaw:
>http://i64.tinypic.com/28mmecl.jpg
>http://i68.tinypic.com/29snkm.jpg
>Lotta speecy-spicey peppers too:
>http://i63.tinypic.com/11bk8io.jpg
8 quarts of cole slaw is a disgusting wet mess by late day 2.
Janet US