Subj : Re: Cole's Law
To   : Ruth Haffly
From : Dave Drum
Date : Sun Jun 02 2024 04:33:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> This is a sort-of modified KopyKat of KFC coleslaw. I was surprised at
 DD> the use of Miracle Wimp so I looke at others including one from a
 DD> former KFC employee - and, yeah, the Colonel used Miracle Wimp.

 RH> And I'm not a fan of Miracle Whip. I'd use Duke's but been buying an
 RH> avocado oil based mayo the past few years, has no chemicals in it.

Only place in town I've found Duke's is at Sav-A-Lot (a "budget" grover)
I did see that Taste of Home did a comparo of various store0bougt mayos
and Duke's was the winner. Hellmans/Best Foods was second and Kraft was
far down the list.

Mayonnaise isn't that hard to make. Basically just eggs and oil.

 DD>       Title: Copycat KFC Coleslaw
 DD>  Categories: Salads, Vegetables, Greens
 DD>       Yield: 10 servings

 DD>   If you are lucky enough to have a food processor, get it
 DD>   out of your cupboard. Start to cut up the cabbage and
 DD>   place it in the processor. While cutting up the cabbage,
 DD>   also cut up small slices of green pepper, onion, and
 DD>   carrot and add to the processor.

 DD>   If you do not have a food processor, no problem, simply
 DD>   chop the cabbage, onions, and carrots into small pieces.
 DD>   Add chopped green bell pepper if desired.

 RH> And that's why I don't like KFC slaw; it's too finely chopped for me.

It's about the "chop" as Popeyes (and Wendy's). As long as it has some
"crunch" in it I'm all right with it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Mayonnaise
 Categories: Five, Sauces, Eggs
      Yield: 2 Cups
 
      2 lg Egg yolks
      1 c  Oil
      1 tb White wine vinegar
           Salt & fresh ground white
           - pepper
           Mustard powder
 
  To a medium bowl, add the yolks and whisk until smooth.
  Slowly begin drizzling in the oil a tablespoon or so at
  a time while whisking continuously, being sure that all
  the oil has been emulsified into the yolks before adding
  more. Once all the oil has been added and you have a
  thick and creamy emulsion, whisk in the vinegar. Season
  to taste with salt, white pepper, and mustard. Use
  immediately or transfer to an airtight container and
  refrigerate for up to 3 days.
  
  By Saveur Editors
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Friends don't let friends just say no
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