Justing was asking here https://bukowskiforum.com/showthread.php?2340-What-I-m-having-for-dinner./page21 (and this thread was initially Chronic's suggestion) about potato sald and cole slaw recipes.
First, cole slaw:
You can buy pre-bagged shredded cabbage and julienne carrots and it's pretty good stuff, so it beats doing that work yourself. I do often shred a bit of red cabbage to supplement and/or julienne an additional carrot...
But the main thing is the "sauce." I generally keep a good number of condiments and spices in my kitchen. Basically, I mix all of the following together and then add the cabbage mix to the correct consistency (that is, not over or under-coated and not runny). Runny cole slaw is a mortal sin and shall be dealt with severely.
good-sized dollop of mayo
healthy squeeze of creamed horseradish
spoon of dijon mustard
spoon of honey mustard
spoon of champagne mustard
splash or two of champagne vinegar (this is critical to get that bite, but don't add so much that it gets runny!)
splash of amontillado
ground black pepper
ground sea salt
dash or two of nutmeg
dash or two of celery seed
dash of cayenne
Mix it all up and refrigerate for an hour or two to get everything nice and well set and flavors distributed.
The post window is barking at me, so I'll do the potato salad in another post.
First, cole slaw:
You can buy pre-bagged shredded cabbage and julienne carrots and it's pretty good stuff, so it beats doing that work yourself. I do often shred a bit of red cabbage to supplement and/or julienne an additional carrot...
But the main thing is the "sauce." I generally keep a good number of condiments and spices in my kitchen. Basically, I mix all of the following together and then add the cabbage mix to the correct consistency (that is, not over or under-coated and not runny). Runny cole slaw is a mortal sin and shall be dealt with severely.
good-sized dollop of mayo
healthy squeeze of creamed horseradish
spoon of dijon mustard
spoon of honey mustard
spoon of champagne mustard
splash or two of champagne vinegar (this is critical to get that bite, but don't add so much that it gets runny!)
splash of amontillado
ground black pepper
ground sea salt
dash or two of nutmeg
dash or two of celery seed
dash of cayenne
Mix it all up and refrigerate for an hour or two to get everything nice and well set and flavors distributed.
The post window is barking at me, so I'll do the potato salad in another post.