In article > ,
Dog3 > wrote:
> "Sheldon" > wrote in
> oups.com:
>
> >
> > Melba's Jammin' wrote:
> >> In article
> >> >,
> >> Cindy Fuller > wrote:
> >>
> >> > I was proctoring final exams this week and brought along John
> > Thorne's
> >> > Serious Pig for entertainment. (Watching students grimace over
> > exam
> >> > questions they should know gets old fast.) I found a recipe for
> > black
> >> > beans and rice with rum and decided to try it last night. Bland,
> > bland,
> >> > bland. No scotch bonnet peppers or anything. I had better luck
> > with
> >> > the coleslaw that I improvised with half a head of cabbage, red and
> >
> >> > yellow bell peppers, scallions, cilantro, and a little avocado.
> > This
> >> > was dressed with a mixture of white wine vinegar, olive oil, cumin,
> > and
> >> > (secret ingredient) Maggi sweet chile sauce.
> >> >
> >> > Cindy
> >>
> >> Allow me to be the first to tell you that avocado has no business in
> >> cole slaw. None. Now, back to our regularly scheduled program.
> >
> > Agreed! However, grated raw beets are excellent in red cabbage slaw.
> >
> > Sheldon
> >
> >
>
> I thought the avocado sounded interesting. Although I generally use them
> for guac or other dishes. I've never used them in cole slaw. I might give
> it a try with Cindy's dressing. It sounds good to me.
>
> Michael
The only reason I put avocado in the slaw is to use a few random pieces
up. The SO needed avocado for a recipe that appeared in the latest
Gourmet (shrimp with tamarind, p. 150) and there was some left over.
Cindy
--
C.J. Fuller
Delete the obvious to email me
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