Joe Shlabotnik wrote:People eat coleslaw? I thought it was a garnish.
I would say condiment, but we agree that it's not a side dish
If it's in the "sides" section of literally every fried chicken or BBQ shack in the US it's a side.
AWvsCBsteeeerike3 wrote:I'm starting to wonder if some of you have ever had good coleslaw. Not that [expletive] you get in a bag from wal mart where you cut open the plastic bag, dump the hopefully green stuff into a bowl, cut open the other plastic bag and dump it into the green stuff, mix and serve.
Good coleslaw requires a box grater and/or a mandolin.
I took a pretty good chunk out of my finger with a mandolin a few months ago and haven't used it since. I think I was slicing brussel sprouts for a ceaser salad which of course you cant use the holder thing they provide because there's no way to slice the sprouts in the right direction and / or even get them to slice at all so it was one at a time with the old hand holding the base of it until yowsers what the [expletive]...oh the blood, oh the pain. Yep, I know exactly what happened without even looking. And, then you look anyway just because why not. See the chunk of the finger gone. See said chunk in the shaved brussel sprouts but with no blood. So, use the other hand to take it out real quick, bandage it up, and carry on. All that to say:
1. Mandolins are a pita to clean.
2. I've got a pretty good pain tolerance, but [expletive] me running that hurt.
I am having flashbacks to my days working at Battle's BBQ in Ames, IA today and this coleslaw debate isn't helping! I shredded tons of cabbage with an attachment on his Kitchen Aid mixer during my freshman year for his coleslaw. I just remember watching him make it and being amazed at how good it was for being so simple to put together. I also was too stupid to pay enough attention to duplicate it myself later.
