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blackgang · 22-09-2007, 06:07 PM

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.

BUCKEYE · 22-09-2007, 10:57 PM

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.

Jet Gorgon · 23-09-2007, 01:45 AM

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.

friscofrankie · 23-09-2007, 02:07 AM

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...

BUCKEYE · 23-09-2007, 02:48 AM

^ 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.

attaboy · 23-09-2007, 03:12 AM

Quote:

Originally Posted by Jet Gorgon

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.

friscofrankie · 23-09-2007, 03:13 AM

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...

Jet Gorgon · 23-09-2007, 03:18 AM

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

friscofrankie · 23-09-2007, 03:19 AM

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.

Jet Gorgon · 23-09-2007, 08:14 AM

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

friscofrankie · 23-09-2007, 10:06 AM

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?)

kingwilly · 23-09-2007, 10:09 AM

Quote:

Originally Posted by friscofrankie

We had One Rule: "You Eat Your Mistakes!"

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

Jet Gorgon · 23-09-2007, 03:47 PM

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

friscofrankie · 23-09-2007, 05:32 PM

Quote:

Originally Posted by Jet Gorgon

^ Are you fat, KW?

Definitely not if has to eat his own cooking to survive

Marmite the Dog · 23-09-2007, 08:04 PM

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

kingwilly · 23-09-2007, 08:07 PM

Quote:

Originally Posted by Jet Gorgon

^^ 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.....

Marmite the Dog · 23-09-2007, 08:26 PM

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.

kingwilly · 23-09-2007, 08:38 PM

^

actually never even made 90kgs in my entire life!

Marmite the Dog · 23-09-2007, 09:04 PM

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

BUCKEYE · 23-09-2007, 09:56 PM

Quote:

Originally Posted by Jet Gorgon

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?

BUCKEYE · 23-09-2007, 10:02 PM

Quote:

Originally Posted by dirtydog

I bought the cheapest Mayo there was

damn only obese people eat that stuff

DD, did you forget the garlic?

Mr Earl · 23-09-2007, 11:32 PM

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

kingwilly · 24-09-2007, 05:30 AM

garlic can fix anything !

kingwilly · 24-09-2007, 05:34 AM

hmmmm, wotz this ?

Marmite the Dog · 24-09-2007, 12:00 PM

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

22-09-2007, 10:57 PM	#52 (permalink)
BUCKEYE Member Last Online: 14-08-2012 11:02 PM Join Date: Jun 2007 Posts: 143	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.

23-09-2007, 10:06 AM	#61 (permalink)
friscofrankie Northern Hermit Join Date: Jul 2005 Location: Chiangmai, Thailand Posts: 7,412	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.

24-09-2007, 05:34 AM	#74 (permalink)
kingwilly Thailand Expat Last Online: Today 11:18 AM Join Date: Jan 2006 Posts: 45,721	hmmmm, wotz this ? Last edited by kingwilly : 24-09-2007 at 12:05 PM. Reason: removed picture of sandwich cos it actually looked nice!

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22-09-2007, 06:07 PM	#51 (permalink)
blackgang RIP Last Online: 08-07-2010 08:33 PM Join Date: Dec 2006 Location: Phetchabun city Posts: 15,485	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.

23-09-2007, 01:45 AM	#53 (permalink)
Jet Gorgon I am in Jail Last Online: 22-11-2011 07:27 AM Join Date: Apr 2007 Location: Christian Country Posts: 15,067	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.

23-09-2007, 02:48 AM	#55 (permalink)
BUCKEYE Member Last Online: 14-08-2012 11:02 PM Join Date: Jun 2007 Posts: 143	^ 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.

23-09-2007, 03:13 AM	#57 (permalink)
friscofrankie Northern Hermit Join Date: Jul 2005 Location: Chiangmai, Thailand Posts: 7,412	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...

23-09-2007, 03:18 AM	#58 (permalink)
Jet Gorgon I am in Jail Last Online: 22-11-2011 07:27 AM Join Date: Apr 2007 Location: Christian Country Posts: 15,067	^ lucky bugnot. Some Indians around here have some smokehouses for fish, but I know not where they are.

23-09-2007, 08:14 AM	#60 (permalink)
Jet Gorgon I am in Jail Last Online: 22-11-2011 07:27 AM Join Date: Apr 2007 Location: Christian Country Posts: 15,067	FF, looked for vidalia onions at three markets today; mei mee, la.

23-09-2007, 03:47 PM	#63 (permalink)
Jet Gorgon I am in Jail Last Online: 22-11-2011 07:27 AM Join Date: Apr 2007 Location: Christian Country Posts: 15,067	^^ I've seen WA state onions before, FF. Will hibernate til June then. ^ Are you fat, KW?

23-09-2007, 08:04 PM	#65 (permalink)
Marmite the Dog ผู้เชี่ยวชาญเปล่า Last Online: Yesterday 08:04 PM Join Date: Jun 2005 Location: Simian Islands Posts: 42,230	I am so looking forward to eating at Frankie's house every night after I manage to move to Chiang Mai.

23-09-2007, 08:38 PM	#68 (permalink)
kingwilly Thailand Expat Last Online: Today 11:18 AM Join Date: Jan 2006 Posts: 45,721	^ actually never even made 90kgs in my entire life!

23-09-2007, 09:04 PM	#69 (permalink)
Marmite the Dog ผู้เชี่ยวชาญเปล่า Last Online: Yesterday 08:04 PM Join Date: Jun 2005 Location: Simian Islands Posts: 42,230	I thought you'd be about that, 'cos you're head's so fat.

23-09-2007, 11:32 PM	#72 (permalink)
Mr Earl Bloody Hell Last Online: Today 11:06 AM Join Date: Apr 2006 Location: On the edge of a dream Posts: 9,000	^I don't think this coleslaw calls for garlic. Or any coleslaw to my recolection!

24-09-2007, 05:30 AM	#73 (permalink)
kingwilly Thailand Expat Last Online: Today 11:18 AM Join Date: Jan 2006 Posts: 45,721	garlic can fix anything !

24-09-2007, 12:00 PM	#75 (permalink)
Marmite the Dog ผู้เชี่ยวชาญเปล่า Last Online: Yesterday 08:04 PM Join Date: Jun 2005 Location: Simian Islands Posts: 42,230	^ Looks like an Aussie's been let lose in the kitchen again. No need...

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