So, a few weeks ago, it was so ungodly hot that I didn't want to cook in the apartment. I wanted slaw for dinner, so that's what I made. I also cooked some shrimp, but they tasted yucky so we didn't really eat them. But we ate a half a head of cabbage worth of slaw for dinner. Then over the next couple of days the FP used the rest of the leftover ingredients to make more slaw and eat it for lunch. The only problem with him is that he...uh...doesn't...digest raw cabbage well. You know...he gets the runs. But he kept eating it because he loves cabbage - it's like a toxic relationship that he has with greens; cabbage, pea shoots, snow pea leaf, collard greens - leafy green veggies in general. I guess they're like a brillo pad for his system.
So anyway, yesterday was the birthday of our nation. The FP is out of town, but I went to our friends house, Mr. and Mrs. Matching Macs. So I made slaw. We also had chargrilled hotdogs and friendship rainbow potato salad. For dessert there was american flag jello.
So here are the two different versions of slaw. They are very similar, because I guess I have a kind of cooking style - it's called using up whatever is in the kitchen.
Asian Slaw I
1/2 head cabbage, sliced
4 carrots grated
1 red onion sliced thin (Ma cher, blox mare jaw now blah bra. Oh, that's Justin Wilson, the cajun cook. Don't worry about him. No one could ever understand what he was saying.)
handful of cilantro chopped
3 small avocadoes, sliced
1 cucumber, sliced
2 oz soy sauce (Where's the bam? Go back to your sound stage, Emeril. There's no bam here. Try the Food Pimp's cooking class. He might have a little bam in him.)
6 oz fish sauce
6 limes juiced
6 oz extra virgin olive oil (Oh, you mean evoo? No, get the fuck out of here Rachel Ray! Sorry folks, she's like a computer virus)
Okay, you don't need directions, do you? C'mon, it's slaw....
Asian Slaw II
1 head cabbage sliced
1/2 head red cabbage sliced
3 carrots grated (How do you grate it? In a food processor, with a box grater, what? Did you test different methods? No, Alton Brown, I didn't test it out. That's what your show is for...)
3 radishes thin sliced
1 red onion sliced
1 bunch cilantro rough chopped (Ooh yeah, I like it rough chopped. Okay Ainsley Harriot - I haven't heard anything from you for a while, stop trying to take over my blog. I crack the jokes around here!)
5 avocadoes sliced
2 inches ginger grated
6 limes juiced
2 oz ponzu sauce
3 oz soy sauce
2 oz fish sauce (Is that fresh fish sauce? Why are you using preserved stuff when you could be using fresh local fish sauce? Shut the fuck up, Gordon Ramsey, and get the fuck out! I'm shutting you down. You're doing my head in, you're a right wrinkly bastard.)
1/2 t salt
3 oz nuoc mam (Hmm...looks like asian fusion cooking here. Very insightful, Ming Tsai. As long as it tastes good let's not worry about what kind of style it is.)
1 oz apple cider vinegar
2 oz some kind of "organic" honey that my boss gave me. It's thick and dark gold and ... well, it's sweet
handful of sesame seeds
1/2 second squirt of siracha, otherwise known as rooster sauce
So mix the shit up and eat it!
I thought I took more pictures than I did yesterday. Here are the few ones I took.
What we ate:
The Attentionho holding her american flag jello that you can't see:
Mr. Hot Redneck from MI contemplating his weiner:
Marin not wanting me to take this cute picture:
Mr.Hot Redneck from MI and the AttentionHo looking crabby:
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