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  1. #21

    Join Date
    Jun 2007
    Seriously, everyone try those eggs, right now. You can thank me later.

  2. #22

    Join Date
    Jan 2007
    WHKD (Kaju), Sub. Grapple
    I am at work and now hungry!!!

  3. #23
    Soldiermedic's Avatar
    Join Date
    Mar 2010
    Wow...all I made was watergate salad...I feel lazy.

  4. #24

    Join Date
    Sep 2009
    Bentonville, Ar
    TKD/ TSD
    Thanks a lot Mark, after reading your posts I am ready to eat and I also am stuck at work. lol

  5. #25
    Mtripp's Avatar
    Join Date
    Jul 2005
    Grand Blanc, MI
    OK, for you pulled pork people, I use this to put on top for the sandwiches. You will be a huge hit with this....

    Tangy Apple-Cabbage Slaw

    What are the secrets to tender cabbage, crunchy apples, and the sweet and spicy dressing that brings them together in this Southern barbecue side dish? Here’s what we discovered:

    Test Kitchen Discoveries

    Because cabbage is relatively watery, we like to salt cut cabbage to draw out excess moisture before dressing it, which prevents moisture from diluting the dressing later.

    Granny Smith apples work best in this recipe—tasters loved their sturdy crunch and tart bite. We cut the apples into matchsticks so they could be easily mixed with the cabbage while retaining their crispness.

    Cider vinegar gave the dressing a fruity flavor, while red pepper flakes, chopped scallions, and mustard added some punch.

    To help the dressing cling, heat it—the slaw readily absorbs a hot dressing, especially if it’s allowed to sit for an hour before serving.

    Tangy Apple-Cabbage Slaw
    Serves 6 to 8

    In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours. To prep the apples, cut the cored apples into ¼-inch-thick planks, then stack the planks and cut them into thin matchsticks.

    1 medium head green cabbage , cored and chopped fine
    2 teaspoons salt
    2 Granny Smith apples , cored and cut into thin matchsticks (see note)
    2 scallions , sliced thin
    6 tablespoons vegetable oil
    1/2 cup cider vinegar
    1/2 cup sugar
    1 tablespoon Dijon mustard
    1/4 teaspoon red pepper flakes

    1. Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples and scallions and toss to combine.

    2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.
    "Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC

  6. #26
    Coach Josh's Avatar
    Join Date
    Dec 2006
    Lafayette, LA
    Judo, MMA, White Trash JJ
    Gladiators Academy Lafayette, LA
    foxd I lived not far from Flint in Otisville, Otter Lake area and went to Lakeview high in 84ish. Food my neighbors cooked was so bad. I asked for Tabasco and they looked at me like I just humped the dog.
    Judo is only gentle for the guy on top.

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