OneCharlieTango
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OneCharlieTango
IBTL!
Do You Like Coleslaw
- Thread starter luvflyin
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Kitch
Pre-takeoff checklist
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Bro do you even lift
crinkle cuts are awesome
steingar
Taxi to Parking
Those who disdain Coleslaw have not had that made in the kitchens of the Steinholme.
Maybe celery seed? My wife didn't care much for it in tbe mix - maybe like cilantro, either loved it or hate it?
Ventucky Red
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Jon
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..
Ventucky Red
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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..
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. . .
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.
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Domenick
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.
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.
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
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)
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.
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Snorting his way across the USA
Mayo is good for you. There is even a clinic named after it.
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.
It sometimes is, but it doesn't need to be because it is packed sterile.
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.
Because it is packed sterile. All sorts of products are shipped and shelved at room temperature- ketchup, mustard, pickles.....
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.
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.
Well I'm glad I got the summary correct.
Those buggers grow in jet fuel...
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Albany Tom
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.
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Domenick
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.
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.
Matthew
Touchdown! Greaser!
Now that summer’s here, it’s time for a refreshing slaw pop.
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Snorting his way across the USA
I am now conflicted. You are an evil man.
masloki
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They are pretty but I just threw up in my mouth a little.
Matthew
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My work here is done.
kaiser
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The pilot formerly known as Cool Beard Guy
Ew
DaleB
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Ew indeed.
2-Bit Speed
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2-Bit Speed
luvflyin
Touchdown! Greaser!
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.
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Snorting his way across the USA
Alcohol was involved in the initial Cole Slaw thread.
luvflyin
Touchdown! Greaser!
Well whadda ya know. Tequila Coleslaw
https://www.thechunkychef.com/tequila-lime-coleslaw/#wprm-recipe-container-10004
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Snorting his way across the USA
The first one sounds pretty good.
ElPaso Pilot
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