Again with the subtelty . .

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Post #198,876 by Andrew Grygus 3/15/05 9:18:18 PM Reply	Again with the subtelty . . Aside my not claiming to invent it (ascribed to Lithuania), your list of "instead ofs" included just about every ingredient but the shredded cabbage (and cole slaw is rarely made with red cabbage either - the flavor is "subtely" different). So the fact they both include salt makes them the same? [link\|http://www.aaxnet.com\|AAx]
Post #198,885 by boxley 3/15/05 10:15:29 PM Reply	coleslaw restaurant style green cabbage shredded to coarseness needed 2/3 rd 1/3red cabbage shredded etc red cabbage to taste white sugar sprinkled white vinegar to slightly wet lemon juice for tartness hellmans mayonaise for best flavored as reasonable for your homemade maoynaise whicj is undoulbtably better dont forget to shredd some carrots for sweetness. thanx, bill All tribal myths are true, for a given value of "true" Terry Pratchett Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 48 years. meep questions, help? [link\|mailto:pappas@catholic.org\|email pappas at catholic.org]
Post #198,904 by Andrew Grygus 3/16/05 1:15:55 AM Reply	Right, it's different. Your coleslaw has more ingredients, is mostly white cabbage (different flavor) and particularly the use of mayonnaise changes the character substantially (and adds a whole lot of calories). The whole point of mayonnaise is to get a whopping lot of oil to stick to stuff (it's almost pure oil) producing it's own unique flavor and texture - way different than just lightly wetted with olive oil. Did you forget salt or is that another difference? This is not to say your coleslaw isn't just fine and tasty - as coleslaw. [link\|http://www.aaxnet.com\|AAx]
Post #198,980 by bionerd 3/16/05 10:56:02 AM Reply	My coleslaw always turns really runny Why is that? It's like, "How much more black could this be?", and the answer is none. None more black.
Post #199,127 by boxley 3/16/05 9:42:39 PM Reply	if you put mayonaise in your slaw the added vinegar breaks down the mayo into componant parts, runny in the bottom thanx, bill All tribal myths are true, for a given value of "true" Terry Pratchett Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 48 years. meep questions, help? [link\|mailto:pappas@catholic.org\|email pappas at catholic.org]
Post #199,130 by Yendor 3/16/05 10:02:21 PM Reply	Solution: Eat the slaw before it goes runny! -YendorMike "They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety." - Benjamin Franklin, 1759 Historical Review of Pennsylvania

And another fine dressing for asparagus. - (Andrew Grygus) - (29) - March 15, 2005, 01:27:32 AM EST

ObSpellNit: "percautions" -> precautions. And, hey... - (CRConrad) - (1) - March 15, 2005, 04:18:39 AM EST

Food hygiene is claimed not to be the problem. - (Andrew Grygus) - March 15, 2005, 10:16:44 AM EST

otherwise known as garlic pepper mayonaise :-) -NT - (boxley) - (8) - March 15, 2005, 07:16:33 AM EST

For one to whom subtleties are a mystery, yes it would be. -NT - (Andrew Grygus) - (7) - March 15, 2005, 10:07:45 AM EST

like your "invention" of cole slaw? :-) - (boxley) - (6) - March 15, 2005, 08:28:27 PM EST

Again with the subtelty . . - (Andrew Grygus) - (5) - March 15, 2005, 09:18:18 PM EST

coleslaw restaurant style - (boxley) - (4) - March 15, 2005, 10:15:29 PM EST

Right, it's different. - (Andrew Grygus) - (3) - March 16, 2005, 01:15:55 AM EST

My coleslaw always turns really runny - (bionerd) - (2) - March 16, 2005, 10:56:02 AM EST

if you put mayonaise in your slaw - (boxley) - March 16, 2005, 09:42:39 PM EST

Solution: Eat the slaw before it goes runny! -NT - (Yendor) - March 16, 2005, 10:02:21 PM EST

Mmmm- - (bionerd) - (17) - March 15, 2005, 01:13:06 PM EST

OMG! - (ben_tilly) - (2) - March 15, 2005, 01:24:48 PM EST

That's not really surprising. - (Andrew Grygus) - (1) - March 15, 2005, 09:35:09 PM EST

You can come over and cook for me anytime - (bionerd) - March 16, 2005, 10:52:35 AM EST

A month? Where do you live? - (jake123) - (13) - March 15, 2005, 01:34:20 PM EST

in Alaska we just moved from the firepit to the bbq - (boxley) - March 15, 2005, 08:29:53 PM EST

Michigan - (bionerd) - (11) - March 16, 2005, 10:55:11 AM EST

May be your son can fight the spiders for you? -NT - (Arkadiy) - (9) - March 16, 2005, 11:03:40 AM EST

Dont think so - (bionerd) - (8) - March 16, 2005, 11:16:44 AM EST

Shot of ether, Dissect them, all done. -NT - (folkert) - (6) - March 16, 2005, 11:22:40 AM EST

I always found it difficult - (imric) - (5) - March 16, 2005, 11:25:54 AM EST

Coming from you... I don't doubt that ONE bit. -NT - (folkert) - (1) - March 16, 2005, 11:27:44 AM EST

*grin* -NT - (imric) - March 16, 2005, 11:29:29 AM EST

But a shot of Jack Daniels - (bionerd) - (2) - March 16, 2005, 12:58:36 PM EST

Jack is like Lay's chips - (bepatient) - March 16, 2005, 01:11:07 PM EST

*grin* -NT - (imric) - March 16, 2005, 01:11:25 PM EST

A cat may help - (ben_tilly) - March 16, 2005, 11:37:22 AM EST

For spiders you need a chicken. - (Andrew Grygus) - March 16, 2005, 12:00:33 PM EST

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