Do You Like Coleslaw

Those who disdain Coleslaw have not had that made in the kitchens of the Steinholme.
 
exactly my experience....except I think the sweeter kind can be good on a BBQ sandwich too.

coleslaw is such a broad brush thing...some I've tried has a very distinctive herb or spice in it that I find revolting...I'm not sure what it is or what that style would be called. Otherwise I can appreciate most....
Maybe celery seed? My wife didn't care much for it in tbe mix - maybe like cilantro, either loved it or hate it?
 
I am a big fan of it. Don't understand people's aversion to it.

Maybe because it is the stuff sold at the store; with preservatives in it, that may give some a foul aftertaste. Freshly made, it can't be beat..
 
I had a run-in with some bad coleslaw about 40 or so years ago. Haven't eaten any since. Also haven't eaten anything containing mayo since then either. Something to do with salmonella. It was the worst couple of weeks ever.

Yeah... but now your system knows what it is which makes you some sort of a gastrointestinal Superman. People pay good money for cleaning like that..:p:):D
 
We make a shrimp coleslaw here on the Texas gulf coast attributed to a local fish house…slightly sweet Mayo and vinegar that I can eat bowls of…with or without the shrimp. Ultra fine cut on the green cabbage and no other vegetables added. People who don’t like coleslaw eat it…superior stuff.
We run our cabbage (and carrots) through an ancient "Salad Shooter" to get it pretty fine. I'd guess our food processor would do the job, as well. My doc once said not to sweat the mayo contamination thing - the vinegar content in mayo makes it a lousy bacteria culture - according to him. I still out the slaw in a cooler on picnics. . .
 
My doc once said not to sweat the mayo contamination thing - the vinegar content in mayo makes it a lousy bacteria culture - according to him.
Bacteria needs air and water. In old France, meat confit (the packing of meat in its own lard) was a preservation method as the lard seals out air and displaces water. Mayonnaise is essentially an oil/vinegar emulsion. The oil helps displace air/water much like a confit and the acidic vinegar is good at killing whatever bad stuff remains.

Salt also has antibacterial properties and there's a good amount of that in mayonnaise as well.
 
Mayonnaise is emulsified raw egg and oil. Everything else, vinegar, mustard, lemon juice, whatever is in a small amount for flavor. So, yes, mayo will spoil.

https://www.seriouseats.com/two-minute-mayonnaise
https://news.ncsu.edu/2018/05/summer-food-safety-myths/
Pay particular attention to: "A big reason that mayonnaise rarely causes foodborne illness these days is that most people buy their mayonnaise, rather than making it from scratch."
And this:
“So, if you’re making mayonnaise at home, pick a recipe that uses pasteurized egg products and incorporates acid – such as vinegar or lemon juice – to reduce risk” Chapman says. “And refrigeration is still incredibly important, as recipes may not incorporate enough acid to address risks.”

Personally, I am a MFZ.
 
"A big reason that mayonnaise rarely causes foodborne illness these days is that most people buy their mayonnaise, rather than making it from scratch."
Consider that commercially produced mayonnaise:
  • Is packaged in a porous plastic jar
  • Is not vacuum packaged
  • Has a lid that lacks any real sealing properties
  • Is shipped and shelved at room temperature
  • Typically has a "best buy" date a year out
  • Often spends all day at a restaurant out on a table or counter
  • Is rarely the target of a recall
I'd venture to guess it's probably one of the least of anyone's concerns with respect to food poisoning.
 
Not sure what commercial mayo you buy.
All the mayo my wife buys are in a solid plastic jars with inner seals under negative pressure.
I still don't eat it.
 
Bacteria needs air and water. In old France, meat confit (the packing of meat in its own lard) was a preservation method as the lard seals out air and displaces water. Mayonnaise is essentially an oil/vinegar emulsion. The oil helps displace air/water much like a confit and the acidic vinegar is good at killing whatever bad stuff remains.

Salt also has antibacterial properties and there's a good amount of that in mayonnaise as well.
Not all bacteria need air.
Anerobic bacteria (botulism is the most famous):
Overview of Anaerobic Bacteria - Infections - Merck Manuals Consumer Version
Here's better information about storing foods:
Food Preservation Facts or Myths? — Publications (ndsu.edu)
 
All the mayo my wife buys are in a solid plastic jars with inner seals under negative pressure.
Some negative pressure perhaps, but not vacuum. The plastic jars tend to be quite pliable and give easily with just a little squeeze.
Not all bacteria need air.
Anerobic bacteria (botulism is the most famous):
True, but botulism also needs a low-acid, low-sugar and low-salt environment which is not found in commercially produced mayonnaise.

But either way, these are details. The point remains: properly produced mayonnaise is one of the safest foodstuffs available.

There's a lot of things I do not like to eat. I don't try to vilify them with distorted facts to justify my preference. I just state my preference and move on.
 
Some negative pressure perhaps, but not vacuum. The plastic jars tend to be quite pliable and give easily with just a little squeeze.

True, but botulism also needs a low-acid, low-sugar and low-salt environment which is not found in commercially produced mayonnaise.
As I'm discussing your post #49, I'm not going to talk about commercially produced food is produced using knowledge of microbiology and chemistry in the USA. It is safe until it is opened.
Like I said, botulism poisoning is the most infamous poisoning. None-the less, your statement "Bacteria needs air and water." is false in some cases- this makes the rest of your assertions questionable. Aside from bacteria, molds can grow in a low-air, acidic environment and can make toxins.
https://www.fsis.usda.gov/food-safe...d-safety-basics/molds-food-are-they-dangerous

QUOTE="asicer, post: 3402702, member: 24262"]But either way, these are details. The point remains: properly produced mayonnaise is one of the safest foodstuffs available.[/quote]
These are important details regarding food preservation. As a pilot, you should recognize that details are very important. Using the proper technique for preserving food are just s important as the details for an air-worthy plane. Properly produced food is safe. Your post #49 had at best, outdated information.
 
Consider that commercially produced mayonnaise:
  • Is packaged in a porous plastic jar
The same sort of plastic used for soda bottles. The carbon dioxide takes a long time to diffuse through the plastic. Any "pores" are much smaller than bacteria and spores.
Is not vacuum packaged
It sometimes is, but it doesn't need to be because it is packed sterile.
Has a lid that lacks any real sealing properties
The mayo I buy has an inner seal that protects the contents from contamination and alerts people if the container was opened and potentially tampered with.
Is shipped and shelved at room temperature
Because it is packed sterile. All sorts of products are shipped and shelved at room temperature- ketchup, mustard, pickles.....
Typically has a "best buy" date a year out
For flavor or that the components don't separate, not because anything grows in it.
Often spends all day at a restaurant out on a table or counter
Many places just give you a sealed packet of mayo to use if you want. Those that don't, such as a place that makes subs, will have the mayo in a refrigerated bin (1), not sitting at room temperature.

(1) Arctic Air AST72R 72" Stainless Steel Sandwich / Salad Prep Cooler (acitydiscount.com)

Is rarely the target of a recall
I'd venture to guess it's probably one of the least of anyone's concerns with respect to food poisoning.
These last two sentences are the only correct ones in your post.
 
Grandmother went to the vegetable truck, and pulled a piece of leaf off the cabbage, to see if it was bitter, or mild.

For Cole slaw, only mild would do, for soup, bitter was OK.

Home made Mayo, with a little mustard in it, some sweet pickle juice, fresh ground pepper, and celery seed. It was neither sweet nor sour, and I loved it. Definitely not soupy.

Friends from Pennsylvania Dutch country, and they are German, make Pepper slaw, and they also check a taste of the leaves before buying, sweet cabbage only used. Chopped onion, sweet pickle juice, some bacon grease, fresh pepper, salt, celery seed, possible some shredded carrot. The liquids and spices are heated to a boil together, cooled, and poured over the finely cut cabbage.

The killer for slaws is using bitter cabbage. No matter what you mix with it, it is still bitter. Several of the restaurants that i go to have slaw that is random, very good, or very bad. I usually substitute house salad.


The Beer Garden slaw in Germany was a choice of sweet, or pepper, and both were delicious. No bitter cabbage in their slaw. Their cabbage soup may have been made with bitter cabbage, but I did not try any, although it looked great with a generous amount of sausage chunks in it.
 
Is rarely the target of a recall
I'd venture to guess it's probably one of the least of anyone's concerns with respect to food poisoning.
These last two sentences are the only correct ones in your post.
Well I'm glad I got the summary correct. :)
 
If I had to bet on the cause of most food poisoning incidents around picnic/bbq type food done by non-professionals, it would either be: a) cutting up cooked food or things that aren't going to be cooked like lettuce/cabbage/etc on a cutting board that was just used for raw chicken, or b) leaving whatever it as room temperature forever, then chilling it down maybe, then bringing it back up to temp. For a pro kitchen? It would be the staff not cleaning out the trays/buckets of whatever before they put in the next batch. Because I've seen it many times. Just dump in that next batch of soup or whatever that goes in a steam tray. Most of the time that works, sometimes it doesn't.
 
Some negative pressure perhaps, but not vacuum. The plastic jars tend to be quite pliable and give easily with just a little squeeze.

True, but botulism also needs a low-acid, low-sugar and low-salt environment which is not found in commercially produced mayonnaise.

But either way, these are details. The point remains: properly produced mayonnaise is one of the safest foodstuffs available.

There's a lot of things I do not like to eat. I don't try to vilify them with distorted facts to justify my preference. I just state my preference and move on.

I made 3 previous posts in none, did I vilify mayo, nor distort the facts. I never said commercial, unopened mayo is dangerous. You implied that with the reference to packaging. I implied the opposite.

What I did allude to was opened mayo in various foodstuffs, coleslaw, egg salad, potato salad, etc, left out at a picnic to get warm for hours, can cause food poisoning. You are welcome to try the experiment and report on the results.

Now, let's discuss beets.
 
What I did allude to was opened mayo in various foodstuffs, coleslaw, egg salad, potato salad, etc, left out at a picnic to get warm for hours, can cause food poisoning. You are welcome to try the experiment and report on the results.
Cafeteria at work puts out opened partially used bottles of mayo on the counter unrefrigerated at 7am daily. They get put away at 2pm. They've been doing this for years. Nobody's gotten sick so far.
 
Now that summer’s here, it’s time for a refreshing slaw pop.


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I am now conflicted. You are an evil man.
 
where's the vomit icon?
 
I'd say he didn't know any better, but he's been around these parts a while and should know better.
Lol. I don't remember for sure why I started this thread but it was probably because coleslaw recipes were cluttering up the joke thread and I did it as a diversion. Anyway, yeah, I do know of the Sac>Coleslaw connection. Didn't always though. Not for a few years after I joined. Coleslaw came up in some thread about something else. So I asked. Said what's up with this coleslaw thing. When I first joined, coleslaw got into any thread about anything. @denverpilot and @Sac Arrow were in the thread. Denverpilot said, you wanna field this one Sac? And he did, he fessed up.
 
I like slaw. Most people make it sweeter than I like. I use a bit of sour cream, mayo, and lemon juice with a little onion and celery seed in addition to the cabbage. I also make one with shredded brussels sprouts and blue cheese dressing.
 
Lol. I don't remember for sure why I started this thread but it was probably because coleslaw recipes were cluttering up the joke thread and I did it as a diversion. Anyway, yeah, I do know of the Sac>Coleslaw connection. Didn't always though. Not for a few years after I joined. Coleslaw came up in some thread about something else. So I asked. Said what's up with this coleslaw thing. When I first joined, coleslaw got into any thread about anything. @denverpilot and @Sac Arrow were in the thread. Denverpilot said, you wanna field this one Sac? And he did, he fessed up.

Alcohol was involved in the initial Cole Slaw thread.
 
I like slaw. Most people make it sweeter than I like. I use a bit of sour cream, mayo, and lemon juice with a little onion and celery seed in addition to the cabbage. I also make one with shredded brussels sprouts and blue cheese dressing.

The first one sounds pretty good.
 
I am a big fan of it. Don't understand people's aversion to it.
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This is an awesome thread! You folks ever had mustard slaw highly recommend it!
 
I enjoy coleslaw,and it seems to be getting popular,as the portions seem to be shrinking. You can’t eat fried sea food without it.
 
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