Elissa

Okay: I'll try salting. Is that more advised if you intend to keep the slaw around for a few days? or just for stock crispsyness right off the cutting board? Mine was very good last night unsalted, but i suppose if you want it to last, then it's best without water. Used a bit of Vietnamese chili garlic sauce too.

the Best Recipe/ Cook.s Ill folks recommend shreading cabbage, then salting it, letting it stand for 1-4 hours, rising and drying. Ever tried that? Seems kind of absurd to me as one miracle of slaw is how simple it is to make.

Though never a fan of the deli-style coleslaw that swims in mayo and drowns in sugar, I have enjoyed slaws when both sweet and acid, cool and hot at once and and not least because they can look great. Chilis and chili sauces add a dimension or two, as do different vinegars, apple cider and rice among them. What are your favorite slaws? And more importantly what is coleslaw's etymolology? Kind thanks.

Took a friend to dinner last night, to a place called Kung Suh on 32nd in Manhatta. Ordered Bulgulki, Short ribs and yuke. We agreed: Yuke was by far the best dish, tho the bulgoki was delish. It did come with julienned pear and man was it amazing. Thank you for the recommendation.

dbl post

Nope. I really wonder about these things, soberly.

1. Toss the Reidels: wine drunk from a lover's mouth tastes better. Please do give this a go and report back. My theory is that when someone else's enzymes start working on the juice, it's double developed by the time it hits the second set of taste buds and better prepared to exhibit its full blown voluptuous nature. I'd recommend a Cote Rotie for the experiment, at least 12 years old. (Of course, I'd likely recommend a 12 year old Cote Rotie for any experiment...) 2. Ever try swirling in opposite directions? (Ooopsi: You'll need to retrieve those Reidels for this one, and I do hope they are the Sommeliers. With luck you tossed them gently onto pillows, and did not chuck them with abandon into the fireplace.) I find, in general, that a counter clockwise swirl brings out very different nose: sharper usually, more angular and with less depth. Am I mad? 3. Once I spent six months in the Southern hemisphere. There, stars are upside down and the Southern Cross is high. I wont go into the other strange things that flipped but their confluence left me with the impression that human kind has yet to really dig the how latitudes effect the human body. So do you think that the swirling mentioned above would work in reverse too? your thoughts appreciated.

It really is good. The peanut butter taste really is not apparent. Just a lovely nutty taste to the meat when it's grilled. But I swear, it doesn't taste like peanut butter. Trust me, just like the Miracle Whip in the potato salad recipe. Surely you jest. A hamburger with peanut butter??? I can hardly imagine anything more horrid. But then again I'm not much of a potato salad fan either. Chunky roasted cashew butter licked from a lover's finger: that's something I could get with but my tummy's in jumble from the peanut burger concept. Must be time to retire...Does eGullet membership come with a 401K?

Today for lunch I did the F&W / El Amparo slowbake that FoodMan mentions above. Bought my first role of parchment expressly to try it; salted capers from the Italian women and heavy creme for the sauce. Had one stray if relatively lively tarragon sprig hanging 'round, which did make for an interesting flavor with the capers and creme. But I dunno: perhaps 2 hours was too long, or perhaps my 175 degrees were more like 200. Whatever went wrong, the spears were too mushy for me. Made the house smell good though. Perhaps I'll try it once more before abandoning hope.

peanut burger?

Peanuts 5 c peanuts 1 T olive oil 1 T seasoned salt 1 tsp sugar 1/2 tsp cayenne 2 c shelled peanuts 1 c whole blanched almonds 1 c cashews 1 c shelled pumpkin seeds preheat > 400 degrees / mix oil etc together and pour over the nuts, mix well. Divide onto 2 baking sheets. Bake 15 to 20 min stirring twice until light brown ( RG286 )

Seasoned Mixed Nuts From the PB&J thread comes something better to do with peanuts. 1 T olive oil 1 T seasoned salt 1 tsp sugar 1/2 tsp cayenne 2 c shelled peanuts 1 c whole blanched almonds 1 c cashews 1 c shelled pumpkin seeds preheat > 400 degrees / mix oil etc together and pour over the nuts, mix well. Divide onto 2 baking sheets. Bake 15 to 20 min stirring twice until light brown. Keywords: Easy, Hors d'oeuvre, American, Vegetarian ( RG268 )

What's to celebrate about mashed peanuts and preserves slathered on (week old?) sliced bread? I don't rightly know, but today's the day to put aside your qualms and embrace the glory of pb&j. Included: a recipe for peanut butter burritos, in case you haven't eaten yet, or dont have morning sickness. This press release explains that today's high holy PB&J Day kicks off Peanut Month. While I prefer almonds and cashews, even pumpkin seeds, I have enjoyed peanuts prepared in this way: for 5 cups- 1 T olive oil 1T seasoned salt 1 t sugar 1/2 t cayenne 2 c shelled peanuts 1 c whole blanched almonds 1 c cashews 1 c shelled pumpkin seeds preheat > 400 degrees / mix oil etc together and pour over the nuts, mix well. Divide onto 2 baking sheets. Bake 15 to 20 min stirring twice until light brown. You?

Wilfred Dearest, Have you ever tried a Bud? Because in my experience, objective realities have proven repeatedly and beyond the slightest glimmer of doubt that while the first sip or two of a Red Stripe may indeed seem to boast some flavor, by the fourth sip that illusion is no longer operational. One is left with a warming, squat, often flat brown bottle whose sole redeeming attribute is the sunset on the beach one might have once enjoyed or may still hope to enjoy in Jamaica. Bud, au contraire, never pretends to have any flavor in the first place. Its unassuming, fizzly nature, sexy long neck and pragmatic, utilitarian style rather lend it an almost unearthly grace, first sip to the last. Should you wish to compare and contrast, blindly and first hand, I would happily invite you, at the drinking establishment of your choice, so that you may make a more objective and better determination about their relative merit. But as to the question of whether any are worth drinking, I'd have to say no. Go with Krug...

In the USA, I'd vote Bud: with closed eyes it tastes like cheap champagne. Veal-fresh (Buds have 'born on' dates) bottles almost go down in single sips. Of course ten or twelve of these sips, I would caution, alter typing ability. Don't bother with the cans and I wouldn't recommend Bud Lite, but do go with Bud over Becks or Heineken. This in spite of Heine's compelling ad campaign: "Heineken: Seek the Truth." I implicitly trust Czech beer. What's exported has little relation to what you find in Bohemia, but compared to everything else, Czech beer's chock full of flavour. Don't mind Stella on tap but do you imagine taps ever get well cleaned? I do not. Can't stomach Rolling Rock or what's the one in the NW, with a bear perhaps? and to Sam's, which was maybe tasty for its first two years, I prefer tap water. Rotten though it is to say: MGD isn't that much worse than Bud. At first Coors isn't either, but its metalic aftertaste has a high pitched ring. I hardly ever touch either though, since in my experience* Bud, Chevy and the Yankees make me part something greater than just myself. (insert waving flag w. hillbilly soundtrack) *now that I'm older, But Weiser Czech beer

Wassamada Pan: don't think this thread can be salvaged? Lissome - I have no idea what you are talking about. If assimiliation means communities of profitable business people who cater to those with cash and needs; or if it means sending your kids to the best schools, then no group coming into the US has done it as fast as Koreans, ever. The Korean markets and salons one finds three to a block here are only a subtle indication of how New KorYorkers have altered the playing field. Not even 25 years ago, Koreans started coming here; today they teem at all the Ivyies. Don't seem to me a merchant class so much as a mobile community: often the same fellow that started out selling batteries and flashlights in the subway in 1987 now has fifteen grandchildren at Stanford or Duke... And all that with relatively little strife as regards other groups or communities including Latino, Afroamerican etc. I was wondering what kind of transformations one would see tracking haute Korean cuisine because clearly the Koreans, while assimilating so effectively, seem not as ravanous to acculturate gastronomically. Which is indeed a boon for eGulleteers as SF pointed out And I think there is a tenement thread. haven't been.

perhaps you could suggest where you'd trust Yuke in ny?

what do you think of sushi on sunday?

By the MEt: eAT or i guess this means it's over..

I could be wrong but haven't Koreans have ripped the top off all the glass elevators across the land? But Stever there seems to be a sense in which you see these theys all on a hierarchy: of we's?

Case in point Steve: Savoy

Missed the radio show, but the new yorekan koreans: how they has their cuisine changed in the last 15 years? Or the caribbeans, a miraculous lot. The lower east side still entrenched with pickles, dried fruit and smoked fish: have you eaten at tenement? eli zabar's markets incredible too. But in a sense our bites of Japan and India, as well as of mario's Italy: these are one?

Yum: raw beef and eggs! is that quail? reminds me of something my friend gita said: if you're ever having a bad day, have breakfast and start over.

Which they? The Jews whose grandfolks never left NY? The german Texans? The Chinese who built the roads in Carmel? The actors who come to be waiters and stars; Boat People; Koreans; Blacks from the South?

Elsewhere Burke goes on: "Prejudice renders a man`s virtue his habit; and not a series of unconnected acts. Through just prejudice, his duty becomes a part of his nature. Your literary men, and your politicians, and so do the whole clan of the enlightened among us, essentially differ in these points. They have no respect for the wisdom of others; but they pay it off by a very full measure of confidence in their own. With them it is a sufficient motive to destroy an old scheme of things, because it is an old one. As to the new, they are in no sort of fear with regard to the duration of a building run up in haste; because duration is no object to those who think little or nothing has been done before their time, and who place all their hopes in discovery. "