Re: [CH] Restaurant Review - La Cabanas
Tee Bear (traderbear@thehitchingpost.com)
Tue, 6 Nov 2001 09:00:44 -0500
Ted, of course you *have* to go back and have more, if only to pin down
that taste. It is your duty ... in the name of research.
Unconventional or not, you were descriptive. *Dark* conveys taste
quite well. Please do share the the recipe if you even get close in your
quest to reproduce the slaw. Think I will play with the idea too --
even I can mix up slaws.
I had hit the net for a jalapeno and slaw recipe right after you told us
about it. No serious prospects turned up in that brief search, but a
recipe at www.texascook.com for Jalapeno Corn Slaw had this interesting
intro: "You don't find much coleslaw in mexico, but cabbage marinated
with vinegar and chiles is a popular relish in central America. This
recipe combines the central American chile-cabbage concept with good old
American coleslaw" This one calls for a champagne vinegar tho. Likely
to be mild, not rich and dark.
Tee
>> Ted Wagner <trwagner1@yahoo.com> wrote:
I'm going to go back and have more! ;-)
I'll try. It was course shredded cabbage and slivers of carrots with
some slivers of seeded jalapenos. The dressing is what was rather
intriguing.
I can't describe it. Well, I'll try. It TASTES like it was made with
a dark low acidic vinegar, sugar and worcestershire sauce. But, I
don't think I'm even CLOSE. To be truthful with you. I describe
things in the most unconventional way. It tasted "dark" to me...dark
as in a rich, very mild vinegar taste...ok, here's the beer side of me
showing through...
I'm going to have to go on a quest to search for a recipe close to this
and reproduce it.
. . .
>
> Could you tell us more about the slaw? Was it a milk-mayo-type
> dressing or vinegary or sweet?
<<