On Sat, 5 Aug 2017 00:27:30 -0700, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Fri, 4 Aug 2017 16:21:28 -0700, Julie Bove wrote:
>>
>>> > wrote in message
>>> ...
>>>
>>>> That salting to remove moisture method will result in limp slaw. If
>>>> the slaw becomes soupy there could be something about the dressing
>>>> that's drawing out water, perhaps too salty... if holding slaw in the
>>>> fridge for more than a day don't salt until it's time to eat it.
>>>> It could also be that the cabbage is old and/or shredded with a dull
>>>> knife. Finely chopped cabbage will release a lot more water than
>>>> shredded, especially if chopped with a dull blade such as with food
>>>> processors... food processor blades tear and crush rather then cleanly
>>>> slice. I make slaw often with the cabbage I grow and I have no soupy
>>>> slaw, however I slice fine shreds with a keenly sharpened carbon steel
>>>> blade... I don't like chopped slaw that can be eaten with a spoon.
>>>
>>> Yay! Someone backing me up! I too use the knife and not the food
>>> processor.
>>
>> Practically everything he just said is wrong. So congratulations!
>
>Well... *Gets superior look on face* At least our slaw isn't soggy!

The dwarf finally admits he's totally devoid of any knife skills, and
in fact he's very ascared of sharps... at best he can prepare slovenly
sandwiches, and with presliced cheapo bread... the dwarf substitutes
his lack of ability with knife skills by hiding all his food under
fiery pepper sauce, pepper sauce he has to buy because he hasn't a
clue how to make his own... what a culinary loser!