Soupy Slaw was ultimate Reuben
> wrote in message
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> 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!
Hehehe.
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