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Old 08-03-2012, 01:59 PM   #11
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Does anyone blanch the cabbage first? I love coleslaw made with cabbage from the garden. Homegrown cabbage is so tender and much sweeter than the ones you can buy at the grocery store. Which reminds me, I have to grab a head of cabbage to my veggie basket.
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Old 08-03-2012, 02:45 PM   #12
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Quote:
Originally Posted by Addie View Post
1/2 Best Foods or Helman’s mayonnaise

I reckon this could start another whole discussion....but in these parts, if you ain't using Duke's mayonnaise, it just ain't mayonnaise..
It's a southern thing, I reckon.

I will give that recipe a try, Addie.
Thanks!!
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Old 08-03-2012, 02:52 PM   #13
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I reckon this could start another whole discussion....but in these parts, if you ain't using Duke's mayonnaise, it just ain't mayonnaise..
It's a southern thing, I reckon.

I will give that recipe a try, Addie.
Thanks!!
Don't rule out homemade mayo!
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Old 08-03-2012, 03:28 PM   #14
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I stand corrected! I was in no way disparaging homemade mayonnaise. I prefer it to most. But as far as commercial preparations go...I think it is a county law that we must use Duke's.....
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Old 08-03-2012, 05:23 PM   #15
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Quote:
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I reckon this could start another whole discussion....but in these parts, if you ain't using Duke's mayonnaise, it just ain't mayonnaise..
It's a southern thing, I reckon.

I will give that recipe a try, Addie.
Thanks!!
I keep hearing that Blue Plate is the mayonnaise of choice in the south. Maybe it is a state by state thing.
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Old 08-03-2012, 05:25 PM   #16
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Could be. I haven't seen Blue Plate Mayonnaise in a long time.
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Old 08-03-2012, 05:57 PM   #17
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I pretty much make cole slaw only when I make pulled pork I think it's pretty traditional - mayo, cider vinegar, sugar, celery seed, black pepper, salt and green onions. Refrigerate several hours to wilt the cabbage mix.

I've never heard of Blue Plate mayo. A quick Google search showed it's popular in New Orleans, so maybe it's a deep-south thing. I must admit, I grew up in Michigan and moved to Virginia after I got married, so I use Hellmann's
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Old 08-03-2012, 06:35 PM   #18
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I must admit to not being a fan of "classic" coleslaw because of all the sugar and mayo it usually contains. But your recipe sounds good. I'll have to try that.
I made that slaw the other day and put it over cooked fine udon noodles...it was a great pasta salad.
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Old 08-03-2012, 09:55 PM   #19
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We're purists in our house. Its either

Joe's Famous Coleslaw

or

Killer Coleslaw Recipe from Best of Bridge - Grand Slam pg. 76
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Old 08-03-2012, 10:04 PM   #20
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My grandma's coleslaw recipe, which I'm going to give a test run tomorrow, includes 1/3 c melted butter added at the end and served immediately. I've never seen that in a coleslaw recipe before (any surprise my grandfather died of a heart attack)? I have a head of cabbage, carrots, and onions I brought home from the farm...maybe I'll do 1/2 of the head using the KFC copycat recipe and another batch using my grandmother's recipe. We'll see. Right now, I'm working on freezing a mountain of beans...and I do mean a mountain.
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