Originally posted by PBE6Actually, no. I'm a pretty good cook though. I've taken some classes. People seem to enjoy my stuff.
Are you really a chef?
I've read about that pineapple thing. I think SJ's right about that.
I love to cook, but personally, I don't see anything wrong with taking a few shortcuts in the kitchen, as long as the end result turns out nicely.
Try making your own mayonaise and adding a little white wine vinegar into the mayonaise mix while you are blending it, this may sound daunting but making your own mayo is pretty simple really as long as you have a decent food processor, you could even replace white wine vinegar with cider vinegar if you wanted to try somthing a little differant . If you want to get the best from food its important to use the best ingrediants you can afford, so good free range egg yolks, and a good vinegar will certainly make a differance. As for the vegtables i dont think it matters as long as you have the two basics of shreaded carrots and cabbage, again freshness is key to geting the best flavours, after that just put in things you like, mayb try some shreaded apple to pep it up a bit, the world of food is your oyster really, mayb little chilli. None of this is tried and tested just give it a go and see if it works, thats part of the fun of cooking.
Originally posted by sally cinnamonCooking.... its all trial and error!
Try making your own mayonaise and adding a little white wine vinegar into the mayonaise mix while you are blending it, this may sound daunting but making your own mayo is pretty simple really as long as you have a decent food processor, you could even replace white wine vinegar with cider vinegar if you wanted to try somthing a little differant . If ...[text shortened]... his is tried and tested just give it a go and see if it works, thats part of the fun of cooking.
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Originally posted by sally cinnamonNo cinnamon?
Try making your own mayonaise and adding a little white wine vinegar into the mayonaise mix while you are blending it, this may sound daunting but making your own mayo is pretty simple really as long as you have a decent food processor, you could even replace white wine vinegar with cider vinegar if you wanted to try somthing a little differant . If ...[text shortened]... his is tried and tested just give it a go and see if it works, thats part of the fun of cooking.
What do you do with coleslaw? Do you have it as a side dish? Put it on bread?
Originally posted by rbmorrisI don't mind taking a few shortcuts either, and have done so in the past, but I want a recipe from scratch. Time is not an issue. It's coleslaw for God's sake! Most of the time gets taken up chopping veggies.
Actually, no. I'm a pretty good cook though. I've taken some classes. People seem to enjoy my stuff.
I've read about that pineapple thing. I think SJ's right about that.
I love to cook, but personally, I don't see anything wrong with taking a few shortcuts in the kitchen, as long as the end result turns out nicely.
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Originally posted by rmackenI have seen it in shops in the UK and Ireland. I haven't seen it in Germany or Norway, at least not that I know of. So, what do you do with it?
I thought this dish was at least European, no??
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Edit: I wikied it, and it seems to be basically a cabbage salad, eaten as a side dish or on a sandwich (ugh). We have cabbage salad in Germany or Norway, of course, but the coleslaw I saw in the shops looked different from any cabbage salads I have eaten.
Originally posted by NordlysIts mainly a side dish that can be eaten with anything really, cold or hot. Good with bbq food, good with fish and chicken. Easy to make but does involve a lot of chopping.
I have seen it in shops in the UK and Ireland. I haven't seen it in Germany or Norway, at least not that I know of. So, what do you do with it?
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Originally posted by NordlysDon't know about the others, but it's fabulous on a grilled deli sandwich.
I have seen it in shops in the UK and Ireland. I haven't seen it in Germany or Norway, at least not that I know of. So, what do you do with it?
Edit: I wikied it, and it seems to be basically a cabbage salad, eaten as a side dish or on a sandwich (ugh). We have cabbage salad in Germany or Norway, of course, but the coleslaw I saw in the shops looked different than any cabbage salads I have eaten.
Sloppy, orgasmic eating. Really.
Originally posted by rbmorrisVery true. My main concern is with the dressing, though. I don't want creamy coleslaw, I want vinegar-based coleslaw. I think I'm going to go with vinegar, a touch of sugar in some form (just enough to give it a sweet turn), some salt and pepper, a little oil, and maybe a touch of dried mustard.
A little apple is good in coleslaw.