• AA5B@lemmy.world
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        1 month ago

        Oh shit, how have I not tried that? And I have plenty of slow-smoked pulled pork left over from this weekend!

        I only had pickles on pulled pork sandwiches, pulled pork breakfast burritos, pulled pork mac&cheese ….

  • cabbagee@sopuli.xyz
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    1 year ago

    I didn’t like coleslaw until I ate it as a condiment. Alone it’s not my thing at all. In a sandwich? On top of pulled pork? Awesome stuff.

  • RangerJosie@lemmy.world
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    2 months ago

    You just havent had good slaw before. Eastern NC Vinegar based slaw is the way.

    When it comes to that sweet shit tho I’m right there with you. Trash it.

      • Catweazle@social.vivaldi.net
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        1 year ago

        @BakedGoods @RickyRigatoni

        A couple in an elegant restaurant in Texas. The waiter appears, dressed in a tailcoat with a bottle wrapped in a napkin: “Chateo de Sauce, 1985” and pours a little into the customer’s glass, the customer tastes it and nods. The Waiter leaves and the other couple says “Wow, you were right, really a high-class restaurant.”
        “I already said it, and this was just the ketchup.”

  • EffortlessEffluvium@lemm.ee
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    11 months ago

    47 years ago, my 4th grade (US) teacher made me eat the school cafeteria’s cole slaw, never mind that I told her I really don’t like cole slaw. Threw it right up! My mother was pretty mad at my teacher for that…

  • dgendreau@lemmy.world
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    1 year ago

    I once ordered a Reuben at a deli and they made with coleslaw instead of sauerkraut. I said that is not a Reuben and I’m not paying for it.

  • KuroiKaze@lemmy.world
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    1 year ago

    Coleslaw is food you give to someone you hate. Mayo and cabbage? What did I knock up your sister or something? Please give me something with even one goddamn spice in it.

    • southsamurai@sh.itjust.works
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      1 year ago

      See, there’s the problem.

      Slaw ain’t mayo and cabbage. It’s more of a cabbage salad, the way you make chicken salad, or whatever.

      It’s all about the extras, the mayo is just the carrier, and the slaw is your base.

      You have to bring pepper to the mix, or you’re wasting your time. A bit of apple cider vinegar too. From there, it’s about fine tuning.

      The carrots are optional, obviously. And I’ve seen raisins added when there’s carrots, and it’s here than it sounds.

      But. Spice wise, you should bring a touch of paprika to the mix, a little pinch of cumin maybe, and some ground red pepper to give that kick underneath those.

      Gotta be friendly with your salt cellar, but not too crazy.

      And, believe it or not, the tiniest hint of sugar. I’m talking a literal pinch of the stuff per head of cabbage. Maybe two if you’re feeling weird. It enhances the spices, makes the vinegar more subtle, and amplifies the salt so you don’t have to use as much salt. Kinda like how a tiny bit of salt in sweet things can let you use less sugar and still get the flavor right.

      Keep your cabbage spread small, smaller than you think it should be. The smallest size in most graters is where you want to be.

      Now, instead of this bland mess, you’ve got something that pops and brings its own taste to the party.

      • AA5B@lemmy.world
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        1 month ago

        Do you have a recipe? While I’m a fan of great slaw, I’ve never been able to make it myself. The recipes I’ve tried are bland mayo mush not worth eating