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  1. #76
    Northern Hermit
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    Kinda looks like the results of a Technicolor Yawn don't it?

  2. #77
    I am in Jail

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    ^ Yes. What does it have to do with coleslaw?
    I still think knives cut better and release more flavour than electric toys, but to each her own.

  3. #78
    Member BUCKEYE's Avatar
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    Whatever that stuff is, I lost my appetite. Looks like somethin you get at one of those good Thai restaurants that cater to falangs. I am a spoiled little guinea. I hate that stuff to eat. It gets old fast. Noodles every lunch, noodles every dinner a trick to survival. Eat some ice cream, sticky rice etc... Keep the good stuff comin Frankie. Bake another lasagne!

  4. #79
    Member BUCKEYE's Avatar
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    Quote Originally Posted by Jet Gorgon View Post
    ^ Yes. What does it have to do with coleslaw?
    I still think knives cut better and release more flavour than electric toys, but to each her own.

    To some degree I do agree. Take your time, cook with love, make it taste good. Some things are better done the old traditional way. But slicing cabbage thin with a knife gets old and a knife doesn't make it taste any better. Chop Chop OK but it is the dressing with the slaw that touches off the flavor and the little food processor effeciently helps the juices extract from the cabbage by rapid shredding, then the juices blend in with the dressing nicely for a most wonderful and rewarding flavor. Droppa Bella.

  5. #80
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    Quote Originally Posted by BUCKEYE
    Bake another lasagne!
    Good idea. December 15th is an auspicious day for lasagne baking.

  6. #81
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    Quote Originally Posted by BUCKEYE
    little food processor effeciently helps the juices extract from the cabbage by rapid shredding, then the juices blend in with the dressing nicely for a most wonderful and rewarding flavor
    With a food processor you've got the get pretty small wedges to feed the slicer attachment.

    Still say a nice mandolin with a few different blades & adjustable thickness on the slicer; Although I have ripped a few finger tips off using them, by adding a few shreds of red cabbage no one ever noticed. This is probably where the idea for red cabbage in slaw originated
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  7. #82
    Thailand Expat Mr Earl's Avatar
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    FF I gave the coleslaw recipe a whirl today. Very tasty. I forgot to buy sour cream so I used some unsweetened plain yogurt which has a nice tang of its own. A sprinkle of thyme instead of dill and some fresh ground pepper medley. Finding the horseradish took a while. I found it today which inspired me to try this out.

  8. #83
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    Used yogurt a time or two, myself and thyme and when really hard up one or two of them italian herb packets from the Pizza company
    Soe folks like a sweeter slaw and this recipe can be adapted easily enough less lemon/lime and some sugar or honey carrots will sweeten it as mentioned before. Without horseradish though, just doesn't get it.
    Glad you liked it. Had some on my BBQ sauce soaked, pulled pork (carnitas (Mexican Food in Thailand, Roll Your own Carnitas)) sandwiches this afternoon.

  9. #84
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    Smile horseraddish

    You mean you can find fresh horseraddish in Thailand??
    What is the name in Thai???
    It grows only in the north??
    tia
    Gee

  10. #85
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    Nope never found any here, yet. I jsut buy the morehouse brand and use a lot of it. IN the States I made my own with fresh root & rice vinegar. Good for sinus blockage it was.

  11. #86
    I am in Jail

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    I like to improvise, too. Always a substitute of sorts in Thailand for what you really need. I think I just liked taking my machete out in the back jungle to hunt for some herb to season something.

  12. #87
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    Hi guys, just a thought. Why buying crap mayo when it is the easiest thing to make. Chuck an egg or 2 in a mixer, add mustard, pepper, salt and something sour as vinegar or lemon juice. Mix while slowly pouring in oil until it says 'smack', taste, adjust if needed. Can get any taste you want. DON'T use olive oil and if you are going for something like Thousand Islands, add the tomato stuff AFTER that the mayo is ready. Don't know why but tomato paste/ketchup inhibit the thickening of the mix.

    BosseO.

  13. #88
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    ^Agreed. Best Mayo I've ever had, homemade. Eggs, safflower oil, lemon and a touch of fresh garlic. Let's see, mixer? Nope. Blender? Nope. Food processor? Nope. Whisk & bowl? No fuckin way; too much work. kraft "Mayo" works for me. Here.
    I have not had need for a blender or food processor and as my local market has reasonably reliable supply of palatable mayo. For my use the occasional sandwich coleslaw or dip/dressing the store bought is fine. There was this place in Chiang Dao that served simple boiled shrimp with a home-made mayo though. I asked for extra just to slather on bread could eat it by the spoon if no one was watching; delicious.

  14. #89
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    Quote Originally Posted by BosseO View Post
    Hi guys, just a thought. Why buying crap mayo when it is the easiest thing to make. Chuck an egg or 2 in a mixer, add mustard, pepper, salt and something sour as vinegar or lemon juice. Mix while slowly pouring in oil until it says 'smack', taste, adjust if needed. Can get any taste you want. DON'T use olive oil and if you are going for something like Thousand Islands, add the tomato stuff AFTER that the mayo is ready. Don't know why but tomato paste/ketchup inhibit the thickening of the mix.

    BosseO.
    I agree, store bought mayo is crap...sorry FF, but you know, deep in your stomach, that is true. Just lazy

    BUT why BosseO, do you not like olive oil in mayo? it is wonderful, even if it doesn't say "smack".

  15. #90
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    Yes Lazy. No doubt about it. For a special treat I'd make some but by hand? Doubt an occasion THAT special will come up very often
    AND home made mayo does not store all that well. I hate to be forced to eat something just because it's going to go "bad" in short order.

    Olive oil for mayo? Flavor is a bit heavy. Depends on what other things you're planning to put in the mix. A Lemon/Balsamic vinegar mix with garlic and some herbs & olive oil might make an interesting flavor.

  16. #91
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    well, whipping up the mayo is good practice for something, I am sure

    and yes, it doesn't keep well, which makes you wonder what they put in the stuff in bottles! nasty

    Olive oil has a distinctive flavour, true, but that makes the mayo excellent

    Delia Smith recommends ground nut oil

    I suppose it all depends on what you are going to use the mayo for

    <H3>Mayonnaise Recipes
    </H3>
    lots of types anyway
    I have reported your post

  17. #92
    Member BosseO's Avatar
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    My personal opinion, for 'normal' mayo, no olive oil. With olive oil, I also need a bunch of garlic for an aioli type mayo.

  18. #93
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    It all depends on what you want it to go with

    if avocado or prawns, I can see that olive oil may be too heavy

  19. #94
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    Just want to but in and ask a question.
    Does extra virgin olive oil go off?
    i had some earlier today that tasted a bit strong, looked at the best before date on it and it was 2001!
    I'm not dead or blind yet so i don't think it can.
    Well, luckily I didn't have any tortoises on me at the time...

  20. #95
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    ^ I just had the same problem. Fortunately, I only ruined some garlic toast, but I could even smell it was off when it was cooking. Rancid. Expiry date: Nov 2008. And expensive, too.

  21. #96
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    it won't kill you, but yes, good olive oil will go off it's flavor with time and exposure
    And what the fuck does this have to do with Coleslaw?
    Mayo ->
    Make your own ->
    With olive oil?
    Too strong->
    Flavorful...
    I am trying to think of a recipe where Olive oil Mayo would be a welcome flavor...
    Ok fresh chilis (itty-bitty_Thai ones) heaps of fresh garlic, Lime (no lemon we want strong flavors to stanf up to the flavor of a extra virgin olive oil) a touch of string hot mustard...
    Might make a decent dip for fried seafood, or chicken. maybe on a big juicy burger???
    let me get back to you on that...

  22. #97
    I am in Jail

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    ^ Jizzer started it...

  23. #98
    Thailand Expat El Gibbon's Avatar
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    Quote Originally Posted by friscofrankie View Post
    Nope never found any here, yet. I jsut buy the morehouse brand and use a lot of it. IN the States I made my own with fresh root & rice vinegar. Good for sinus blockage it was.
    Once did 30 qts of horseradish in one go. Friend loved the stuff and ate it just about every meal. Two food processors at work for several hours one afternoon. (he had tons of the stuff growing wild around his place, its like rhubarb, will take over an area if left alone.)

    Drove the wife and all the kids out of the house, lots of tears and couldn't smell much for hours later.

    Let it sit in bucket till it was all chopped, added a cup of white vinegar, cheap shit, and about a 1/4 cup of salt. Mixed well and stuff quart jars full, stored in his dirt cellar.

    Stuff was great for a year, after a few months it didn't look too good but the taste stayed strong.

    Great on a slab of rare roast beef!

    E. G.
    "If you can't stand the answer --
    Don't ask the question!"

  24. #99
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    FF, you should open up an eatery

  25. #100
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    Quote Originally Posted by English Noodles
    FF, you should open up an eatery
    I've been trying to harangue him into doing that for ages, but he's too busy surfing for porn or whatever it is he does in the wee hours.

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