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  1. #51
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    blackgang's Avatar
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    well I am foked, Remember we couldn't find farang mayo when we was in CM, will get it next trip if I gotta go to every store in town, and also we can't get sour cream, nor dill weed, nor horseradish, nor balsamic, fact anything but distilled, But Sunee came home from school last nite and a student sent me a sack of fresh lemons off their tree, so had some tonite with my mahi mahi fish and chips [really french fries] and some tempura okra.

    But you know I would kill my fav relative for some Louisiana hot links.

  2. #52
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    Andoulli Sausage-pronounced ann dew E. Snappy hot and spicey cajun sausage.
    I can't get the right zesty touch to the slaw. Tried everything recomended from horseradish to tobasco sauce trying to duplicate a slaw that a burger house named "The Good Steer" made, but without success. So I make a sweet cole slaw now with no mayo. Light cream, white vinegar, sugar, sour cream, (you may add dill, I don't) and I thin shred the cabbage and carrots in a food processor.
    Last edited by BUCKEYE; 23-09-2007 at 02:03 AM.

  3. #53
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    Buckeye -- food processor? For shame. Sharp knife and chop chop. Somehow, the flavours are better when you cut or pound the ingredients yourself (outside of coffee beans), methinks...Mom's coleslaw was mayo and vinegar, bit of dry mustard, S&P, but FF's sounds much more divine. I'm gonna see if I can get fresh horse radish.

  4. #54
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    Quote Originally Posted by BUCKEYE
    Andoulli Sausage-pronounced ann dew E. Snappy hot and spicey cajun sausage.
    Andouille is the spelling and in the past ten - fifteen years has come to mean Bupkus. They're fuckin "hot-links" So many differnt yuppie foods like "Andouille spicey chicken with apples" makes poor boy wanna puke. Hot links; simple pork sausages with plenty cayenne and tobasco peppers. hard to find even in the US anymore. Found som Johnsonville "hot Links" With "Real jalapeno" I had to pass, ain't hot links just Sausages with some mexican peppers in 'em. more yuppie food.
    Andouille is not hot link it is a cajun style sausage and the namehas been bastardized in the last 10 - 20 years or so to represent all sorts of things, none of 'em hot links. A hot link is just that; a hot link.

    One of the things I miss most about the US. I missed sourdough 'til I got my own goin'. Now a few real hot links wrapped in my sourdough bread and baked 'til golden brown...

    Fuck. now I gotta go out an buy/make me a sausage stuffer...
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  5. #55
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    ^ Yes andouille.-
    The hotest sausage I had was packed with red chile powder from India and no more. Not the best sausage but HOT. Good sausages are hard to find. They stuff them with to much stuff these days, seems like the sales trend, and the spices aren't balanced well. I would think that just some hot Thai peppers would do the trick. Cayenne with it maybe very good.

  6. #56
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    Quote Originally Posted by Jet Gorgon View Post
    Buckeye -- food processor? For shame. Sharp knife and chop chop. Somehow, the flavours are better when you cut or pound the ingredients yourself (outside of coffee beans), methinks...Mom's coleslaw was mayo and vinegar, bit of dry mustard, S&P, but FF's sounds much more divine. I'm gonna see if I can get fresh horse radish.
    If using a vinaigrettes rather than mayo based, then, cabbage sliced hair-thin on a meat slicer is best.

  7. #57
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    Thyme, oregano (good mexican), dried red chili of whatever persuasion you are up for, salt - pepper, maybe some allspice (just a touch now) 20 - 25% fat by weight some dried garlic pay with that combo you're pretty close to what I expect when I order up "hot links and Eggs, side of coutry gravy"

    Talked to a guy has a large commercial smoke house near here, He'll smoke what ever you bring him...

  8. #58
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    ^ lucky bugnot. Some Indians around here have some smokehouses for fish, but I know not where they are.

  9. #59
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    Quote Originally Posted by attaboy
    cabbage sliced hair-thin on a meat slicer is best.
    I'd kill to get my hands on a decent (indesctructible) mandolin. But I like coarse chop slaw. Best made the day before.

  10. #60
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    FF, looked for vidalia onions at three markets today; mei mee, la.

  11. #61
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    Vidalia Onions Rare as hens teeth, They do not store well, only available in season. Sweet though. Wprth the wait. When I lived in washington, folks would sing praises to the walla walla onions; might be easier to find. I did a bit of research, seems I'm off on the harvest time by a few months (ago) This is just after planting time for them. They are definitely not a storage onion have to wait for June (ggod time for slaw, no?)
    Last edited by friscofrankie; 23-09-2007 at 10:21 AM.

  12. #62
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    Quote Originally Posted by friscofrankie View Post
    We had One Rule: "You Eat Your Mistakes!"


    search some of kingwillyhgttb's cooking threads for more info....


  13. #63
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    ^^ I've seen WA state onions before, FF. Will hibernate til June then.
    ^ Are you fat, KW?

  14. #64
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    Quote Originally Posted by Jet Gorgon
    ^ Are you fat, KW?
    Definitely not if has to eat his own cooking to survive

  15. #65
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    I am so looking forward to eating at Frankie's house every night after I manage to move to Chiang Mai.

  16. #66
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    Quote Originally Posted by Jet Gorgon View Post
    ^^ I've seen WA state onions before, FF. Will hibernate til June then.
    ^ Are you fat, KW?
    well, depends on if u think 112kg is fat or not.....

  17. #67
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    Quote Originally Posted by kingwilly
    well, depends on if u think 112kg is fat or not.....
    That's me you fool. You're only about 90.

  18. #68
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    ^

    actually never even made 90kgs in my entire life!

  19. #69
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    I thought you'd be about that, 'cos you're head's so fat.

  20. #70
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    Quote Originally Posted by Jet Gorgon View Post
    Buckeye -- food processor? For shame. Sharp knife and chop chop. Somehow, the flavours are better when you cut or pound the ingredients yourself (outside of coffee beans), methinks...Mom's coleslaw was mayo and vinegar, bit of dry mustard, S&P, but FF's sounds much more divine. I'm gonna see if I can get fresh horse radish.
    I'm sure that slicing with a knife does not improve the flavor of anything.
    Thin slicing even one large head of cabbage is all time consuming especially if you have a large party with lots of other work.
    Never remember having to pound vegitables either?

  21. #71
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    Quote Originally Posted by dirtydog View Post
    I bought the cheapest Mayo there was damn only obese people eat that stuff



    DD, did you forget the garlic?

  22. #72
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    ^I don't think this coleslaw calls for garlic. Or any coleslaw to my recolection!

  23. #73
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    garlic can fix anything !

  24. #74
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    hmmmm, wotz this ?

    Last edited by kingwilly; 24-09-2007 at 12:05 PM. Reason: removed picture of sandwich cos it actually looked nice!

  25. #75
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    ^ Looks like an Aussie's been let lose in the kitchen again. No need...

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