Prog Chefs Unite!!!

^ well yeah, the perfect sandwich

Raff wrote: If you like the taste of yogurt (I love it, and make it at home with a special appliance), you'll love replacing mayo with it. Greek yogurt, incidentally, is wonderful used in Indian-style curries, because it doesn't separate upon heating it as normal yogurt does. I also use it in cheesecakes to lighten up the cream cheese mixture, and put in on top of Mexican-style dishes instead of sour cream.

Yum, long ago when I was a sorta vegetarian I used to make a mean veggie burrito (onion, mushroom, zucchini, Anaheim chiles, etc.) using plain ol' yogurt in place of sour cream as a type of binder.  Very good.  I should probably try that again. 

^ I'm fond of the softer ones with plenty of cultures, I'll try the Greek since I find Russian yogurt to be tart

Slartibartfast wrote: Actually the first time I took a liking to slaw (aka a shredded cabbage salad ) at all was an Asian version an old friend of min,e who also liked prog, made many years ago.  It wasn't mayo based but as I recall had toasted sesame oil in it, the dressing that is.

that's very good, I had it once heaped on a pulled pork sandwich

If you like the taste of yogurt (I love it, and make it at home with a special appliance), you'll love replacing mayo with it. Greek yogurt, incidentally, is wonderful used in Indian-style curries, because it doesn't separate upon heating it as normal yogurt does. I also use it in cheesecakes to lighten up the cream cheese mixture, and put in on top of Mexican-style dishes instead of sour cream.

Atavachron wrote: Brian, I've been making slaw my whole life but I've never quite got it perfect-- I've heard draining the shredded cabbage overnight helps, but my problem has always been the sauce; I mix mayo with a bit of lemon, mustard, s&p, maybe some worcestershire and maybe a little milk or cream. It's good but not amazing.. any tips ?

David, try adding some Greek yogurt to the mayo. I always do so when making blue cheese dressing, or other creamy dressings. As a matter of fact, I generally replace sour cream with Greek yogurt - even the 2% fat version is very creamy and not too tangy, and I love it to bits. I either get it from Trader Joe's, or get the Oikos or Total brands from mainstream grocery stores. Try it, and I'm sure you'll love it.

Dean wrote: There's something inherently "unnecessary" about putting cole slaw with everything, it rarely compliments the main and I've never been a fan of mixing hot and cold foods on the same plate, unless it's an integral part of the dish (like Baked Alaska). Most of the time it's just there to fill a gap on the plate. Oh well, I guess it gets kids to eat cabbage.

if it's bad slaw, absolutely, but I love good fresh coleslaw and wish more places served it (I even like it on top of a sandwich)..the mix of cool, crisp, sweet, tangy and creamy is the perfect contrast to the heartier and greasier things it's served with

Brian, I've been making slaw my whole life but I've never quite got it perfect-- I've heard draining the shredded cabbage overnight helps, but my problem has always been the sauce; I mix mayo with a bit of lemon, mustard, s&p, maybe some worcestershire and maybe a little milk or cream. It's good but not amazing.. any tips ?

Veal shanks are currently braising in the oven (ossobuco) to be served over risotto milanese, and a bottle of pinot grigio.

There's something inherently "unnecessary" about putting cole slaw with everything, it rarely compliments the main and I've never been a fan of mixing hot and cold foods on the same plate, unless it's an integral part of the dish (like Baked Alaska). Most of the time it's just there to fill a gap on the plate. Oh well, I guess it gets kids to eat cabbage.

Another dish that is fairly ubiquitous in the southern United States is cole slaw: cabbage with mayonnaise in various formulations.  Often made with sugar and way too sweet.  I really used to hate it as a kid.  Then I found a good hot sauce really balances out the sweet and have since become friendly with it.  

Marty McFly wrote: When talking about which "food" introduced America, I always think about potatoes. Such a basic food, but 1000 years ago, nobody here knew about them. I should try the recipes.

OOOH how Eurocentric. 

By the way, if they're available in your area you really need to try sweet potatoes, not really as sweet as the name would imply, loaded with beta carotene.  If you can get a can of chipotle peppers and add some of them to mashed sweet potatoes, yum.  Unless you don't like spicey hot food.  But you can always add a smaller portion. I'm thinking if the sweet potatoes are equivalent to the portion you show of white ones a whole can might work.  Around these parts the cans aren't too big.  This isn't a brand we have available but the can size is about right:



Edited by Slartibartfast - January 16 2010 at 11:06