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Old 07-11-2015, 10:02 PM   #31
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Originally Posted by larry_stewart View Post
Quick question about coleslaw. IS it the type of thing that is better the next day after it has sat ? or is it better fresh ??

Your opinions ?

larry
It depends on how strong your teeth are. Seriously, pretty much what Andy said. Keep trying until you like the texture, and then make following batches allowing the time needed to reach your desired version.

One caveat: Sometimes you will get a VERY tough head of cabbage. No amount of waiting it out will get the cabbage to soften. After a week, give up.
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Old 07-11-2015, 11:35 PM   #32
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Another question about Coleslaw.
Im sure it varies from recipe to recipe, and taste , preference ....
But is the cabbage supposed to be swimming in the liquidy mayo mixture? or just to be coated?
The only reason I ask, is cause I don't want to use a whole cabbage , and make a huge amount, so Im gonna be eyeballing it a bit.
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Old 07-12-2015, 02:08 AM   #33
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We personally like it on the drier side. We also like the fastest coleslaw recipe I've ever found: shred cabbage and a carrot. Mix with Miracle Whip. Wait. Eat. There is enough flavor to the Miracle Whip to season it enough for us. It's the ONLY reason I have MW in the refrigerator. Everything else gets mayo
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Old 07-12-2015, 03:57 AM   #34
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Definitely Ciabatta or just a regular old Hamburger roll.

Very few things can beat a pulled pork sandwhich with a great BBQ sauce.
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Old 07-12-2015, 04:19 AM   #35
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Cole slaw should be lightly coated.
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Old 07-12-2015, 05:27 AM   #36
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Definitely Ciabatta or just a regular old Hamburger roll.

Very few things can beat a pulled pork sandwhich with a great BBQ sauce.
Yes I like the idea of ciabatta too - soft but with a slightly crunchy topping.

Re. coleslaw .... are there 'rules' for this as well
, i.e. grated veg rather than finely sliced?
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Old 07-12-2015, 06:29 AM   #37
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Quote:
Originally Posted by larry_stewart View Post
Another question about Coleslaw.
Im sure it varies from recipe to recipe, and taste , preference ....
But is the cabbage supposed to be swimming in the liquidy mayo mixture? or just to be coated?
The only reason I ask, is cause I don't want to use a whole cabbage , and make a huge amount, so Im gonna be eyeballing it a bit.

There are lots of ways to make cole slaw and not all of them use mayo

Lucky for you there's a great cole slaw discussion here: VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015) - Home Cooking - Chowhound
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Old 07-12-2015, 09:44 AM   #38
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I think Kayelle's "Trust Me Sauerkraut Salad" might be a nice side or topping for a pulled pork sandwich.

What Do You Do With Sauerkraut?
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Old 08-19-2015, 01:26 PM   #39
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On a Torta roll..Costco sells them in their bakery. They are perfect for a saucy sandwich, really holds up and has a chewy texture. I just love them!
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Old 08-19-2015, 01:59 PM   #40
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Where I'm from originally, the BBQ joints all used plain white sandwich bread, toasted or not per the customer's preference. It was just a carrier for the meat.

Coleslaw was a side, NEVER on the sandwich.

Here in SE Florida in the predominantly black neighborhoods on most Friday afternoons you can drive along quite a few streets and see where the local Q'er has set up and is selling his BBQ by the pound. It comes with a loaf or half-loaf of regular white sandwich bread depending on how much you buy.
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