February 8, 2023 • 37 mins
This surprisingly wide category of cabbage salads is a classic side dish/topping precisely because it’s so adaptable. In this sponsored episode, Anney and Lauren dig into the culture and history of coleslaw.
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Speaker 1 (00:08):
Hello, and welcome to Savor Protection of I Heart Radio.
I'm Annie Rees and I'm Lauren Vocal Bam, and today
we have an episode for you about Cole Slaw. Yes,
Cole Slaw, which I'm very excited to talk about, was
surprisingly din ser then I anticipated. Yeah, yeah, I was
surprised by a lot of this reading. I did not
(00:30):
know that I was going to be surprised by the
Cole Slaw episode. You know, we are constantly surprised when
we are not expecting to be, which is kind of
the definition. Yeah, I guessed, Yeah, there you go. We
should mention that this episode is sponsored by Hellman, so
thanks to them for making that possible. Yes, yes they were.
(00:54):
They asked us what can you talk about with mayonnaise
and using up other foods, and Cole Slaw was one
of the top top things that came up. So here
we are. Yeah, I okay, So Cole Slaw in my
life I have that's been something that I haven't generally
(01:15):
gone for. It is I'm fascinated by the fact that
it's available everywhere almost like in terms of fast food
or in terms of Southern food, especially like barbecue places.
Cole Slaw is an option. Um, I don't like, dislike
it is just not the thing that I go to.
But my mom used to make this like rama noodle
(01:36):
cole slaw. That sounds very strange, but I really liked
as a kid. Yeah, yeah, it was like dry. I
bet some of you know what I'm talking about. It
was like dry rama noodles that you would kind of
solve te and put into this kind of very spicy,
bitter cole slaw. Really yes, uh. And also there were
(01:59):
a lot of fun puns I ran across with this one,
and favorites was Spaw and Order from New York Times.
I see you appreciate it, we see you when we
feel seen. Yes, thank you. Yeah, I will say that
(02:19):
I always, I always appreciate. Like I feel like cole
Slaw almost shouldn't be one of the sides listed on
barbecue menus, Like I think that barbecue should just come
with a little bit of cole Slaw, Like I don't
want I don't want a whole cup of it, you know,
(02:40):
But I think it's important to like the barbecue experience.
That makes sense. That's a good point. Uh. And we're
gonna talk about that a little bit more. But it
is like a good Cole Slaw is very very good
at like cutting a lot of those kind of like
fatty flavors in pork. Yeah, so I I think definitely,
(03:00):
I think you're onto something. Yeah. I I also I
personally do not like cole slaw as a topping on
sandwiches or hot dogs or burgers or you know however
you want to categorize these those things. Um, it's it's
just a little bit too much for me at that point,
Like it's a little bit messy and um and like
(03:21):
like I want it, I want it separate. Mm hmmm,
I want it on the side. Yeah, personal preference don't
come for me. I'm not saying do whatever you want. Yeah. Yeah,
there is a a Star Wars recipe of course where
you it's very rich already, like it involves like a
(03:43):
sausage and a pork chap and rap and it has
a coleslaw. I bet some people would fight with me
about whether that that's cold slaw, which is going to
be a lot of this episode. Um, but I like
it there, but it is something like within two bites,
I'm like, okay, I'm dude, but the it is delicious,
but it's it's a lot going on. Yes, well, uh,
(04:07):
you can see our past episodes on mayo, Um, carrots,
I would say shows up in a lot of coleslaw,
kim chi, sauerkraut. There's an episode we did with Dr
Julius Skinner on her book Are Fermented Lives, kind of
sort of because she talks about this history of cabbages
(04:28):
and fermented cabbages especially, but cabbage. Yeah, also I guess
lettuce as sort of related. Uh And what what what
Braska's have we even done? I feel like I get
these mixed up all the time. Um kale kale definitely okay, Um,
(04:49):
we did one on mustard and turnips, and I don't
think we've done Brussels yet, although that's a question I
asked myself like once a week. Uh. Yeah, So and
any any of those Braska's yes, yes, which there are
many and many we have yet to do. So that's
a fun to do list, right, But I guess this
(05:13):
brings us to our questions. I guess it does. Coleslaw
what is it? Well, coleslaw is a wide category of
salads made with a fresh, chopped or shredded cabbage as
the main ingredient, addressed with some kind of sauce and
(05:35):
served as a side dish or a topping. And I,
as we were just saying, I did not understand the
universes that the word cole slaw can encompass until I
started doing this reading. Um. It is a very localized
dish that there are iterations that are served hot or cold,
(05:57):
with creamy dressings or vinegar based dressings, relatively straightforward or
with all manner of seasonings. And it's often further individualized
with whatever you have around and want to add or
like need to use up other crisper, crunchy things like
crumbled bacon, chopped nuts, fried noodles, fresh fruit or veg
(06:18):
and the result can be a lot of different things.
But but you're looking at a dish that has crunch
and tanginess and sweetness and freshness and like a silkiness
and and thus is just very pleasing on its own,
but also right really offsets and compliments savory, rich, soft,
(06:39):
chewy type foods like meats. Uh, cole slaw is kind
of magic. It's it's making something lovely out of simplicity
and scraps um. It's like it's like that makeover scene
that you get in movies. Uh rom coms in particular. Um,
but the star of the film is cab it get
(07:01):
it cabbage, right, be your best self? I love it.
Yeah and okay, yes, cabbage is a different episode that
we have not done yet. I'm nearly positive. But yes,
it's a sturdy, leafy vegetable and it is in the
brassica family, which means that it can have these pungent,
(07:25):
mustardy or sort of sulfuric flavors to it. And there
are a few different varieties that the leaves will come in,
like white to green or white to red, variably smooth
or wrinkly, more or less flavorful, and more or less crunchy.
And all of these types can wind up in cole slaws.
But but what the dishes basically aiming to do is
(07:46):
to take this sort of rough and tumble vegetable and
soften the edges, you know, keep keep some of the
crunch and the flavor that that make it itself, but
make it a little bit fancy, you know, get some
vasoline on the edges of the lens. Right. Yeah, Um,
it's a glow up it is. I love this cabbage.
(08:07):
It's a little bit maligned, but it's great. All right,
So depending on how much crunch you are going for,
you might chop your cabbage thick or thin in in
slices or a hash, or even grated into kind of
like confetti. Um, cabbages do have a lot of water,
(08:29):
so you might try to drain some of that by
applying salt and or sugar and then letting the water
run off in a colander onto towels. That all also
tenderize the cabbage a little bit. Um and warm cold
slaw recipes will have a little less crunch still, because
you're going to be softening the cabbage a little bit
during the albeit usually short cooking process. But yeah, I've
(08:50):
also seen recipes for grilling the cabbage before salad assembly,
and that's wonderful. I need listeners to write in about this.
I shocked by so much of this. So my like
Cole slaw experience is essentially, you've got, I'm going to
be real with you, the kind of sad one you
get a side of fast food restaurants that is cup
(09:11):
and it's cold and kind of old and very like
a lot of mayonnaise, and then kind of the nice
like vinegary one that comes with barbecue stuff. But that's
like it. And then like the you know raman one
my mom made, but that right, that's I didn't know about,
Like it could be hot or it could happen it,
like I need listeners to write it about this. Yeah,
(09:35):
at this juncture in my life, I feel like I'm
most familiar with them. You know, someone bringing to a cookout,
like a tub of supermarket cole slaw that's kind of
running and yeah, like a little bit sad and and
not doesn't really taste like anything anymore, right, Yeah, but
it can be so good, It can be so good, alright,
(10:00):
so right, so so after you deal with your cabbage,
then you've got your other ad ends. Um either chopped
or or grated. Crunchy vegetables or fruit like onion or
bell pepper or carrot or celery or apple are are
all fairly common, and all of those are going to
add a little bit of sweetness, maybe a little bit
more um bite, maybe some bitterness in there. But uh
(10:22):
but yeah, folks can and do put anything in their
nuts like walnuts there, slivered almonds, sunflower seeds, maybe some grapes,
maybe some raisins or dried cranberries, maybe some chopped pickle. Yeah, wow,
I know, I know. And then you've got the dressing.
(10:45):
So so your two basic types are going to be
creamy or not creamy. H And people have strong opinions
about this. But within those two categories there are a
lot of like sub branches of strong pinions. Um, all right,
because the creamy factor can be from a non dairy
sauce like like like mayonnaise, UM, or from sour cream
(11:10):
or buttermilk or some type of boiled dressing. Boiled dressing
is a category of these tangy salad dressings made from
cooking egg and vinegar together in a double boiler. That's
where you get the boiled from um with some kind
of dairy maybe cream or buttermilk or milk or butter. Yeah.
And then um, and then you add a flour or
another starch like like cornstarch to thicken it. Yeah. So
(11:33):
so yeah, from from all of these different types of
of creamy sauces, you're gonna get different levels of tanginess
and sweetness and and thickness. Yeah, strong opinions are had
love it and I would never dare, I would never
dare to tell you what is it? Correct? You tell me,
(11:54):
You tell me um. I will say that the creamy
types of cold slaw are usually served cold. Yeah, all right.
The not creamy styles of dressings are going to involve
some kind of vinegar um and some kind of liquid fat. Uh.
Maybe you're going for a neutral flavor, so you're going
(12:15):
to use I don't know, like a like a mild
vegetable oil, a mild uh just just like just like
white vinegar um. Or maybe you're really leaning into an
apple cider vinegar or sesame oil or bacon fat. These
types may be served warm or cold. And I will
say that prepared mustard or mustard powder are popular ingredients
(12:37):
in both of these types of dressings because they well, ay,
they play up that Braska flavor, but also because they're emulsifiers.
They helped the liquids from the chopped of edge um
and whatever vinegar you're using, plus whatever fats are in
the dressing play nice together. Um, which is why I
mentioned mustard here before we get into the other seasonings. Uh,
(13:00):
I don't know, man ground pepper, fresh parsley, brown sugar, honey,
celery seed, chili flake, hot sauce, lemon juice, onion, or
garlic powder, paprika, poppy seed are the common ones that
I've read about. And that's not getting into everything else.
I mean, it's it's whatever you have on hand, whatever
you like, whatever you're into, whatever you need to use.
(13:24):
I love it. I love it. I do too. But
this is really not what I would have said about
I love to learn. This is great. Yeah, I oh
my goodness. I really want to make like a vinegar
cole slaw with hot sauce right now. Yeah yeah, I mean, heck,
(13:47):
I really want to make a cream cole slaw with
I mean I shouldn't. I shouldn't do I'm not going
to do it because it would kind of poison me.
But with like a lot of paprika, like a lot
of smoky paprika. Oh yeah, that sounds so nice. Anyway. Anyway, Uh,
if you are making this at home, um, which is
(14:09):
I mean, it can be a little bit labor intensive
from chopping the vegetables. If you have a food processor,
that makes it pretty easy. Um. If you're making it
at home, it's generally recommended to make it and then
let it sit overnight in the fridge, you animal, um,
so that the vegetables in their absorb more of the
dressing and the seasoning and all the flavors kind of
merry together. Yes, okay, okay. Um, And and this is
(14:35):
another thing I'm very curious about because if it's not clear,
coal saw is a big part of American Mike, Like
you said, cookouts are hangouts or just cole slaws around, Yeah,
a lot of events. Yeah, so I'm curious. But it's
like in um other countries, so please let us know. Absolutely. Yeah. Yeah,
(14:58):
I've I've read it really big in Scotland. Okay, yeah,
well you gotta confirm you do you do? Yeah, I've
read that, like you cannot order a sandwich in Scotland
without getting some col sla. So y'all tell me yes,
please please please please? Well what about the nutrition? Oh,
(15:21):
it depends that. That depends. Uh, it depends on all
of those factors I was just talking about. Obviously, a
cole sla made with like a lot of bacon fat
is going to be a different animal than one made
with mayo or you know whatever you're talking about. So, yeah,
(15:41):
they do have a good punch of fiber from the
cabbage and those other vegetables in there. You're eating a vegetable,
I guess I mean it depends you're checking off one
of our boxes. Yeah yeah, pair it with with some
protein to keep you going. Drink water, drink some water,
eat some other vegetables. Yeah, well, we do have some
(16:07):
numbers for you. Okay. This was another thing that was
shocking to me. All right, of the cabbage that has
grown in the United States goes to the manufacture of
Cole Slaw. That is shocking. I don't understand that number. Wow,
(16:31):
we are not mucking around about Cole Slaw. We mean it, yes,
yes we do. Oh gosh, um, this isn't like there's
a number in here. But but fun fact, I guess
there's a drag performer out of Boston who goes by
the stage name Cole Slaw and she she does like
(16:52):
a science entertainment event at the Boston Museum of Science UM.
There's a planetarium there and they host a bunch of
kind of like public outreach like science communication events there
and other fun stuff. And apparently she frequently sells out
all two hundred and nine seats. Amazing good for cold saws.
(17:13):
Love literally everything about this. Uh. There is a Slaw
Fest that takes place every September in Indianapolis. UM let
me let me quote. Um Slaw Fest is a festival
for Cole Slaw enthusiasts featuring many types of cold slaw
and unique cole slaw, topped entrees, slaw, tacos slaw, dogs slaw,
(17:37):
slicer's horse brish slaw, slaw madness all you can eat
cold slaw feels kind of threatening SLAWA but I like it,
right yeah? Uh of. As of twenty nineteen, they were
(18:02):
offering sample samplings of of twenty different types of cole slaw,
including um and I quote, the classiest slaw you'll ever eat? Which? Which?
Which is A? It's called charcuterie cole slaw. Um, it's
it's shreaded cabbage with salami, olives, and mozzarella in a
red wine vinegar dressing. That is pretty fancy. Again, I
(18:25):
don't know that I would have called that coleslaw. I'm
not saying that, I'm right. I'm just saying my world
is being expanded, right, Yeah, yeah, there. Um there's another
festival um in April in Cleveland, Tennessee. UM it is
the National Hot Slaw Festival Hot Slaw and aren't y'all
um there's there's a local iteration of Coleslaw there that
(18:50):
is made with diced cabbage, like like hashed cabbage, dressed
in yellow mustard, mayonnaise and secret sauce. Mm hmmm. Uh.
I couldn't find a recipe for this that wasn't on
the Washington Post behind a paywall, so I don't. I'm
(19:11):
not entirely sure what it's made of, but it's it's
very yellow, um and it looks great. Uh. I think
I think this festival started in Um. It includes amateur
and pro level slaw making contests and also a Hot
Slaw dog eating contest in which competitors have ten minutes
(19:32):
to eat as many hot dogs topped with hot Slaw
as they can. What a world, right, I guess do
whatever you want. Is it spicy, I'm into it. If
it's really spicy, I want. I'm wondering what that secret sauces.
(19:54):
I'm like, it's the hot slaw because it's like the
kind of burn of the mustard. Or is it some
thing in the secret sauce or and or is it
served warm? Oh, that's true, that's probably what it is.
I'm just so used to Coleslaw not being hot. Ah,
you're right, you're right. Well mysteries listeners again, if you
(20:20):
know what the answer to our questions are very important questions. Yeah,
please right in. Oh my goodness. Yes, Well, we do
have a lot of history for you. We do, we do,
and we are going to get into that after we
take a quick break for a word from our sponsor,
(20:45):
and we're back. Thank you sponsored, Yes, thank you. Okay. So,
as Lauren said, cabbage is a separate episode. I did
look it up, but I'm pretty sure we haven't done it.
But it's possible. I don't think. I don't think so.
I think that's another one we've been putting off because
we know it's going to be huge. Yes. Yes, it
(21:06):
is one of the world's oldest cultivated vegetables. So yeah,
big topic. Cole slaws history traces way back at least
to ancient Rome, when a dish of cabbage, spices, vinegar,
and eggs was a very favored one. Um. The ancient
Greeks ate something like that too, and according to some sources,
(21:27):
both the ancient Romans and ancient Greeks might have eaten
it as a way to combat the effects of drinking alcohol. Yeah. Yeah,
there's even a myth about it. Uh. It goes that
the god of wine, Dionysus, drove a king who was
soberned quite prim and that's quoting what I read. I
don't know this guy, but quite us to to insanity
(21:51):
and to really twist the knife. Dionysus murdered his son. Yeah,
and in the spot where the king's tears fell, all
after this tragic event, a cabbage grew. So that's quite
a story. Um, yeah, missed the side. Early philosophers and
writers espoused the health benefits of cabbage, especially when served
(22:14):
with vinegar, which some argue is the precursor to vinegar
based cole saws um others at the time. Other writers
at the time didn't like it, claiming it was I've
read in one place anti social because it had a
strong smell and caused flatulence. Oh all right, sure, sure
(22:34):
you know, anti social. As the Roman Empire spread, so
did cabbage, and many experimented with these cabbage salads. Um.
The British tried mixing in a real sickened dressing, the
Germans tried throwing sura cream into the mix, and the Dutch,
(22:56):
who founded what is now New York State, grew cabbage there,
especially alongside the Hudson River from what I read, and
sometimes served it in shredded salad form. Historians believe they
may have dressed this salad with boiled dressing and later
sour or heavy cream, and they called it cusla um
(23:17):
cool meaning cabbage and slaugh meaning salad. And this is
kind of a mess, but okay. A lot of folks
speculate that it was sometimes served hot during this period,
and some also speculate that somewhere along the line the
cool got changed to coal, as in Cole slaw, and
people thought it was meant to be served cold because
(23:40):
of that, Okay, even even though the coal almost certainly
came from the original word for cabbage, which is still
present in things like Cole, Robbie and Kale. Uh. We've
talked about that, I know, at least in our Kale episode,
where for a long time all of those things were
called coals um. The word cabbage first appeared in the
(24:02):
English language in the written record anyway, in the fifteenth century,
and it was replacing coal, So that's it wasn't I mean,
it was almost certainly that, and not that we were
going to serve it cold. Yeah. Yeah, there is a
whole fun and historically confounding etymology of the transition from
the Dutch word cool slaw to the modern cole slaw
(24:27):
and cold slaw and warm slaw and hot slaw. Um.
It seems likely that people were we're hearing the Dutch
cool ko l or perhaps misinterpreted uh coal c o
l e and thought of the words cool like the
(24:49):
temperature or cold coal like cold. Yeah. Sure, I don't know,
like like I can, I can, I can hear that. Um.
In some places in the United States, you still have
people who call it cold. Really. Yeah, yeah, I heard
that was pretty I think I did run into that.
I heard that was pretty contentious as well. Yeah, a
(25:09):
lot of opinions in this one. Uh Okay, So cabbage
was grown pretty widely in the Thirteen Colonies and ask
disgusting episodes like Sara Kraut and kim Chi. Cabbages cam
with stand some pretty harsh conditions and can last longer
than a lot of fresh produce. So it makes sense
that it was being grown pretty wildly and people were
doing these things with it. To me, Also, I think
(25:32):
I've mentioned this before, but one of my pandemic traits
skills I've picked up is that I can pretty much
tell you how long something will laugh and cabbage is
your friend. Cabbage can last quite a while. That's like
the longest in my book of what I usually buy,
it will last the longest. Cabbage. Um, both vinegar based
(25:57):
and mayonnaise based cole saws. Do you have a his stree?
In the United States, the vinegar version is longer. That's
because mayo wasn't invented until the middle of the woo
seventeen hundreds, and UM certainly this dish was being made
here before then. UM. For one example, in the written record,
(26:18):
there was a guy bought by the name of a
pair Colm Um, who was this Swedish botanist who who
studied under Linnaeus, and he wrote about his travels in
America UM in the seventeen fifties. And he mentioned in
this travel loog um a quote unusual salad that had
(26:38):
been served to him by his Dutch landlady, which uh
I also quote tastes better than one can imagine, all right.
And he went on to describe these these long, thin
strips of cabbage that were dressed with oil, vinegar, salt,
and pepper, uh well mixed to evenly distribute the oil. Um,
(27:00):
it does sound good. Yeah. The first mention of the
word coleslaw in the US popped up in seventeen eighty five,
although again that doesn't mean it was being made just
the first time the word popped up. Uh and again
also see our mayonnaise episode. But mayo, as we know
it was first invented in the mid eighteenth century. As always,
(27:25):
there is a debate around who gets credit for first
inventing it, what it was, particularly between the French and
the Spanish. Um. But the French certainly popularized it. And
when it comes to the US, mayo really took hold
in salads of all kinds in the early days, like
woulder of salad, you know, the salad trouble pronouncing it,
but you know, um, like all kinds of salad, and
(27:48):
especially kind of these big hotel menus were throwing like
foot mayo in there, yea. And a part of that
is because of its mayo's binding properties, which is also
why it became popular in sandwiches. So in nineteen Richard Hellman,
an n YC. Deli owner, started selling and marketing his
(28:09):
French sauce mayo, and it didn't take long for people
often inspired by marketing booklets and campaigns to start adding
Mayo to all kinds of things, including shredded cabbage, which
again makes sense if they'd already been adding things like
Sarah cream or cream or boiled dressing. Yeah, yeah, exactly.
(28:29):
So within a decade or two, publications were reporting on
how mayo was a staple. Um. Another game changer when
it comes to Coleslaw is the food processor, which just
made it easier for people to make. Yeah yeah, shredding
and cabbage all by your lonesome is a little tedious. Um.
(28:51):
And I will say, although Hellman's is again the sponsor
of this episode, um that that note in the timeline,
it's just because it's it's what it is. That's right,
it's part of the history. Um uh. By by the
middle of the nine there were just all kinds of
what I might call zany mid century recipes for cabbage
(29:12):
salads out there, um, incorporating a lot of popular processed
foods of the day, like a canned orange sections or
pineapple juice, or peanut butter or marshmallows. Yes uh yeah
um and and yes I regret and or I'm glad
to inform you that there is a recipe out there
(29:34):
for a cole slaw that is topped with a mustard
flavored gelatin mold. Oh I mean it's beautiful and terrifying
again Yeah yeah, see Our Aspects episode for more on Yes,
see that one. And then I try to dig into
(29:58):
why cole slaw became one of our go two sides
in the US. UM. I couldn't find a good answer.
I personally would guess has to do with the price.
It's fairly cheap. Generally it depends on what you had
in there, but cheap um shelf stability depending I think
the fact that you can make it a day ahead
and bring it to an event, So perhaps part of it, uh,
(30:21):
the perceived health also again depending on what you put
in it. UM and a long history of these types
of salads alongside fatty meats like pork. And it also
is just a good way to use up some ingredients
if you're open to experimenting. Um, it can be fairly
easy to make. I feel like I'm putting in a
lot of caveats because again coles has has proven to
(30:43):
be more complicated than I thought it was. But it
can be something that's fairly simple, and it can be
something that is as complicated as you like it exactly. Yeah,
so it's kind of like a canvas. It's a canvas um,
but I get I feel like that's I feel like
there's a lot of things going on that made it.
(31:05):
Let's go to dish that yeah, reach for it has
to be there, Yeah, no question about it, absolutely right.
And just the kind of ubiquity of cabbage, um, and
how how sturdy it is, like you were saying, like
it like it really like you if you have a
bunch of cabbage, they're going to be there for a
minute unless you use them, and eventually you're like, Okay,
(31:25):
I need to use this somehow um. And then furthermore, yeah,
America's love affair with barbecue and and and that kind
of thing, and so right, just really interesting, kind of
kind of crossroads of a lot of issues going on.
Mm hmmmmm hmm. Well, Cole Slaw, we love you, we
learned a lot, we have we have we have, but
(31:49):
we do want you listeners to write it about your
Coal Slaw experiences and thoughts around the world are in
this very country, because I get the feeling that I
could go like stayed over and be very confused yeah, yeah, yeah.
But with that being said, we do have some listener
(32:11):
mail already prepared for you. Yes, so let us get
into our listeners. Terrifying. I don't know why. Sometimes the
listener male jingle takes a whole, but I don't know
(32:32):
where it's going. Yeah, it feels like Coleslaw, right, I think,
I think, right, Yeah, it's all about that surprise. It's true,
that's true. That's what I love about it. Zara wrote,
I was just listening to your Warming Up with Cream
Liquors episode where you guys were talking about being organized
with recipes and grocery shopping. There's an app called Paprika
(32:55):
or Paprika that is great for being organized. You can
manually enter recipes, or if it's a recipe you find online,
it can import it directly from the website. You can
categorize your recipes whatever way you like. You can even
search your recipe database based on ingredient. It has a
grocery list function, which is great because you can manually
enter what you need or you can sink it up
(33:17):
with the recipe you plan to make. It will categorize
your grocery list to e g. Produce section meets canned goods,
et cetera, and even has a pantry where you can
keep a list of what ingredients you have on hand.
You can create a menu, like if you were having
a dinner party and need it to coalesce all of
the different foods you wanted to make. It even has
a built in timer so you don't need to switch
(33:38):
apps when cooking. It is definitely one of my most
used apps, and I highly recommend it. Oh yeah, that
sounds great. That does sound great. I mean that's essentially
like a much more streamlined version of what I'm doing.
Sure yeah. I do frequently forget that I have. I
have purchased an item and I put it away and
(34:01):
then it runs out of like wherever I normally keep it,
and then I buy another one and it turns out
I have like five boxes of Booi on cubes. So
this that will help with that, like keeping trackable. Yeah sure, sure, yeah.
That sounds like something I would not actually use because
it's too it's too organized. But if I ever got
(34:24):
myself together like that, if I ever wanted to be organized,
if I made if I made that choice, right, it
sounds like a great thing. M m. It will be there.
For you if you make that choice. Okay. Connie wrote, Wow,
talk about coincidences. This past weekend, my husband and I
(34:45):
were in St. Petersburg, Florida, and ran into a liquor
we had never heard of before, which is unusual since
we traveled the US and Canada for eight years in
an RV and I visited many restaurants and bars over
that time. The liquor was called I'm a Rula and
was added to some of the specialty cocktails at the
restaurant where we were dining, a three Bird Tavern. At first,
(35:05):
I thought it must have almonds in it due to
the similarity of the name to amaretto. So Hobby looked
it up and we discovered it was a cream liqueur,
as you described from South Africa. We each got a
shot of it after dinner just to try it out.
I thought you'd like to know it was delicious. It's
slightly lighter than Bailey's and has a lovely sweet flavor
that isn't too cloying. It's a perfect after dinner drink.
(35:25):
I'm not sure like it in a cocktail, as like
Laura and I don't care for sweet cocktails, but as
more of a dessert item. It was perfect. We got
home and the next episode of savor to come up
in my podcast feed was the one on cream Liqueurs,
so it was perfect timing to top off our weekend experience.
I love this how many of you are writing it
(35:46):
about this and how the timing was just right. Sometimes, Flora,
we can time things well completely accidentally, but so really great. Yes,
and I'm glad to hear that you enjoyed it. Um.
I do think that's a good point that sometimes you
can enjoy like a small taste of something like that
(36:06):
as a dessert item, unless as a like drink or
cocktail right right, It doesn't need to be like a
whole glass of it. Yeah, you can just a little
a little bit to sip on and then just be like, okay,
I'm done with that. Yeah, yeah, it sounds lovely. It
does sounds lovely. Um. Glad it was a good experience.
And yes, thanks to both of these listeners for writing in.
(36:28):
If you would like to write to us that you
can our emails Hello at savorpod dot com. We're also
on social media. You can find us on Twitter, Facebook,
and Instagram at saver pod. And we do hope to
hear from you. Savor is production of I Heart Radio.
For more podcasts for my Heart Radio, you can visit
the i heart Radio app, Apple Podcasts, or wherever you
listen to your favorite shows. Thanks as always to are
superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening,
(36:51):
and we hope that lots more good things are coming
your way.
Hello, and welcome to Savor Protection of I Heart Radio.
I'm Annie Rees and I'm Lauren Vocal Bam, and today
we have an episode for you about Cole Slaw. Yes,
Cole Slaw, which I'm very excited to talk about, was
surprisingly din ser then I anticipated. Yeah, yeah, I was
surprised by a lot of this reading. I did not
(00:30):
know that I was going to be surprised by the
Cole Slaw episode. You know, we are constantly surprised when
we are not expecting to be, which is kind of
the definition. Yeah, I guessed, Yeah, there you go. We
should mention that this episode is sponsored by Hellman, so
thanks to them for making that possible. Yes, yes they were.
(00:54):
They asked us what can you talk about with mayonnaise
and using up other foods, and Cole Slaw was one
of the top top things that came up. So here
we are. Yeah, I okay, So Cole Slaw in my
life I have that's been something that I haven't generally
(01:15):
gone for. It is I'm fascinated by the fact that
it's available everywhere almost like in terms of fast food
or in terms of Southern food, especially like barbecue places.
Cole Slaw is an option. Um, I don't like, dislike
it is just not the thing that I go to.
But my mom used to make this like rama noodle
(01:36):
cole slaw. That sounds very strange, but I really liked
as a kid. Yeah, yeah, it was like dry. I
bet some of you know what I'm talking about. It
was like dry rama noodles that you would kind of
solve te and put into this kind of very spicy,
bitter cole slaw. Really yes, uh. And also there were
(01:59):
a lot of fun puns I ran across with this one,
and favorites was Spaw and Order from New York Times.
I see you appreciate it, we see you when we
feel seen. Yes, thank you. Yeah, I will say that
(02:19):
I always, I always appreciate. Like I feel like cole
Slaw almost shouldn't be one of the sides listed on
barbecue menus, Like I think that barbecue should just come
with a little bit of cole Slaw, Like I don't
want I don't want a whole cup of it, you know,
(02:40):
But I think it's important to like the barbecue experience.
That makes sense. That's a good point. Uh. And we're
gonna talk about that a little bit more. But it
is like a good Cole Slaw is very very good
at like cutting a lot of those kind of like
fatty flavors in pork. Yeah, so I I think definitely,
(03:00):
I think you're onto something. Yeah. I I also I
personally do not like cole slaw as a topping on
sandwiches or hot dogs or burgers or you know however
you want to categorize these those things. Um, it's it's
just a little bit too much for me at that point,
Like it's a little bit messy and um and like
(03:21):
like I want it, I want it separate. Mm hmmm,
I want it on the side. Yeah, personal preference don't
come for me. I'm not saying do whatever you want. Yeah. Yeah,
there is a a Star Wars recipe of course where
you it's very rich already, like it involves like a
(03:43):
sausage and a pork chap and rap and it has
a coleslaw. I bet some people would fight with me
about whether that that's cold slaw, which is going to
be a lot of this episode. Um, but I like
it there, but it is something like within two bites,
I'm like, okay, I'm dude, but the it is delicious,
but it's it's a lot going on. Yes, well, uh,
(04:07):
you can see our past episodes on mayo, Um, carrots,
I would say shows up in a lot of coleslaw,
kim chi, sauerkraut. There's an episode we did with Dr
Julius Skinner on her book Are Fermented Lives, kind of
sort of because she talks about this history of cabbages
(04:28):
and fermented cabbages especially, but cabbage. Yeah, also I guess
lettuce as sort of related. Uh And what what what
Braska's have we even done? I feel like I get
these mixed up all the time. Um kale kale definitely okay, Um,
(04:49):
we did one on mustard and turnips, and I don't
think we've done Brussels yet, although that's a question I
asked myself like once a week. Uh. Yeah, So and
any any of those Braska's yes, yes, which there are
many and many we have yet to do. So that's
a fun to do list, right, But I guess this
(05:13):
brings us to our questions. I guess it does. Coleslaw
what is it? Well, coleslaw is a wide category of
salads made with a fresh, chopped or shredded cabbage as
the main ingredient, addressed with some kind of sauce and
(05:35):
served as a side dish or a topping. And I,
as we were just saying, I did not understand the
universes that the word cole slaw can encompass until I
started doing this reading. Um. It is a very localized
dish that there are iterations that are served hot or cold,
(05:57):
with creamy dressings or vinegar based dressings, relatively straightforward or
with all manner of seasonings. And it's often further individualized
with whatever you have around and want to add or
like need to use up other crisper, crunchy things like
crumbled bacon, chopped nuts, fried noodles, fresh fruit or veg
(06:18):
and the result can be a lot of different things.
But but you're looking at a dish that has crunch
and tanginess and sweetness and freshness and like a silkiness
and and thus is just very pleasing on its own,
but also right really offsets and compliments savory, rich, soft,
(06:39):
chewy type foods like meats. Uh, cole slaw is kind
of magic. It's it's making something lovely out of simplicity
and scraps um. It's like it's like that makeover scene
that you get in movies. Uh rom coms in particular. Um,
but the star of the film is cab it get
(07:01):
it cabbage, right, be your best self? I love it.
Yeah and okay, yes, cabbage is a different episode that
we have not done yet. I'm nearly positive. But yes,
it's a sturdy, leafy vegetable and it is in the
brassica family, which means that it can have these pungent,
(07:25):
mustardy or sort of sulfuric flavors to it. And there
are a few different varieties that the leaves will come in,
like white to green or white to red, variably smooth
or wrinkly, more or less flavorful, and more or less crunchy.
And all of these types can wind up in cole slaws.
But but what the dishes basically aiming to do is
(07:46):
to take this sort of rough and tumble vegetable and
soften the edges, you know, keep keep some of the
crunch and the flavor that that make it itself, but
make it a little bit fancy, you know, get some
vasoline on the edges of the lens. Right. Yeah, Um,
it's a glow up it is. I love this cabbage.
(08:07):
It's a little bit maligned, but it's great. All right,
So depending on how much crunch you are going for,
you might chop your cabbage thick or thin in in
slices or a hash, or even grated into kind of
like confetti. Um, cabbages do have a lot of water,
(08:29):
so you might try to drain some of that by
applying salt and or sugar and then letting the water
run off in a colander onto towels. That all also
tenderize the cabbage a little bit. Um and warm cold
slaw recipes will have a little less crunch still, because
you're going to be softening the cabbage a little bit
during the albeit usually short cooking process. But yeah, I've
(08:50):
also seen recipes for grilling the cabbage before salad assembly,
and that's wonderful. I need listeners to write in about this.
I shocked by so much of this. So my like
Cole slaw experience is essentially, you've got, I'm going to
be real with you, the kind of sad one you
get a side of fast food restaurants that is cup
(09:11):
and it's cold and kind of old and very like
a lot of mayonnaise, and then kind of the nice
like vinegary one that comes with barbecue stuff. But that's
like it. And then like the you know raman one
my mom made, but that right, that's I didn't know about,
Like it could be hot or it could happen it,
like I need listeners to write it about this. Yeah,
(09:35):
at this juncture in my life, I feel like I'm
most familiar with them. You know, someone bringing to a cookout,
like a tub of supermarket cole slaw that's kind of
running and yeah, like a little bit sad and and
not doesn't really taste like anything anymore, right, Yeah, but
it can be so good, It can be so good, alright,
(10:00):
so right, so so after you deal with your cabbage,
then you've got your other ad ends. Um either chopped
or or grated. Crunchy vegetables or fruit like onion or
bell pepper or carrot or celery or apple are are
all fairly common, and all of those are going to
add a little bit of sweetness, maybe a little bit
more um bite, maybe some bitterness in there. But uh
(10:22):
but yeah, folks can and do put anything in their
nuts like walnuts there, slivered almonds, sunflower seeds, maybe some grapes,
maybe some raisins or dried cranberries, maybe some chopped pickle. Yeah, wow,
I know, I know. And then you've got the dressing.
(10:45):
So so your two basic types are going to be
creamy or not creamy. H And people have strong opinions
about this. But within those two categories there are a
lot of like sub branches of strong pinions. Um, all right,
because the creamy factor can be from a non dairy
sauce like like like mayonnaise, UM, or from sour cream
(11:10):
or buttermilk or some type of boiled dressing. Boiled dressing
is a category of these tangy salad dressings made from
cooking egg and vinegar together in a double boiler. That's
where you get the boiled from um with some kind
of dairy maybe cream or buttermilk or milk or butter. Yeah.
And then um, and then you add a flour or
another starch like like cornstarch to thicken it. Yeah. So
(11:33):
so yeah, from from all of these different types of
of creamy sauces, you're gonna get different levels of tanginess
and sweetness and and thickness. Yeah, strong opinions are had
love it and I would never dare, I would never
dare to tell you what is it? Correct? You tell me,
(11:54):
You tell me um. I will say that the creamy
types of cold slaw are usually served cold. Yeah, all right.
The not creamy styles of dressings are going to involve
some kind of vinegar um and some kind of liquid fat. Uh.
Maybe you're going for a neutral flavor, so you're going
(12:15):
to use I don't know, like a like a mild
vegetable oil, a mild uh just just like just like
white vinegar um. Or maybe you're really leaning into an
apple cider vinegar or sesame oil or bacon fat. These
types may be served warm or cold. And I will
say that prepared mustard or mustard powder are popular ingredients
(12:37):
in both of these types of dressings because they well, ay,
they play up that Braska flavor, but also because they're emulsifiers.
They helped the liquids from the chopped of edge um
and whatever vinegar you're using, plus whatever fats are in
the dressing play nice together. Um, which is why I
mentioned mustard here before we get into the other seasonings. Uh,
(13:00):
I don't know, man ground pepper, fresh parsley, brown sugar, honey,
celery seed, chili flake, hot sauce, lemon juice, onion, or
garlic powder, paprika, poppy seed are the common ones that
I've read about. And that's not getting into everything else.
I mean, it's it's whatever you have on hand, whatever
you like, whatever you're into, whatever you need to use.
(13:24):
I love it. I love it. I do too. But
this is really not what I would have said about
I love to learn. This is great. Yeah, I oh
my goodness. I really want to make like a vinegar
cole slaw with hot sauce right now. Yeah yeah, I mean, heck,
(13:47):
I really want to make a cream cole slaw with
I mean I shouldn't. I shouldn't do I'm not going
to do it because it would kind of poison me.
But with like a lot of paprika, like a lot
of smoky paprika. Oh yeah, that sounds so nice. Anyway. Anyway, Uh,
if you are making this at home, um, which is
(14:09):
I mean, it can be a little bit labor intensive
from chopping the vegetables. If you have a food processor,
that makes it pretty easy. Um. If you're making it
at home, it's generally recommended to make it and then
let it sit overnight in the fridge, you animal, um,
so that the vegetables in their absorb more of the
dressing and the seasoning and all the flavors kind of
merry together. Yes, okay, okay. Um, And and this is
(14:35):
another thing I'm very curious about because if it's not clear,
coal saw is a big part of American Mike, Like
you said, cookouts are hangouts or just cole slaws around, Yeah,
a lot of events. Yeah, so I'm curious. But it's
like in um other countries, so please let us know. Absolutely. Yeah. Yeah,
(14:58):
I've I've read it really big in Scotland. Okay, yeah,
well you gotta confirm you do you do? Yeah, I've
read that, like you cannot order a sandwich in Scotland
without getting some col sla. So y'all tell me yes,
please please please please? Well what about the nutrition? Oh,
(15:21):
it depends that. That depends. Uh, it depends on all
of those factors I was just talking about. Obviously, a
cole sla made with like a lot of bacon fat
is going to be a different animal than one made
with mayo or you know whatever you're talking about. So, yeah,
(15:41):
they do have a good punch of fiber from the
cabbage and those other vegetables in there. You're eating a vegetable,
I guess I mean it depends you're checking off one
of our boxes. Yeah yeah, pair it with with some
protein to keep you going. Drink water, drink some water,
eat some other vegetables. Yeah, well, we do have some
(16:07):
numbers for you. Okay. This was another thing that was
shocking to me. All right, of the cabbage that has
grown in the United States goes to the manufacture of
Cole Slaw. That is shocking. I don't understand that number. Wow,
(16:31):
we are not mucking around about Cole Slaw. We mean it, yes,
yes we do. Oh gosh, um, this isn't like there's
a number in here. But but fun fact, I guess
there's a drag performer out of Boston who goes by
the stage name Cole Slaw and she she does like
(16:52):
a science entertainment event at the Boston Museum of Science UM.
There's a planetarium there and they host a bunch of
kind of like public outreach like science communication events there
and other fun stuff. And apparently she frequently sells out
all two hundred and nine seats. Amazing good for cold saws.
(17:13):
Love literally everything about this. Uh. There is a Slaw
Fest that takes place every September in Indianapolis. UM let
me let me quote. Um Slaw Fest is a festival
for Cole Slaw enthusiasts featuring many types of cold slaw
and unique cole slaw, topped entrees, slaw, tacos slaw, dogs slaw,
(17:37):
slicer's horse brish slaw, slaw madness all you can eat
cold slaw feels kind of threatening SLAWA but I like it,
right yeah? Uh of. As of twenty nineteen, they were
(18:02):
offering sample samplings of of twenty different types of cole slaw,
including um and I quote, the classiest slaw you'll ever eat? Which? Which?
Which is A? It's called charcuterie cole slaw. Um, it's
it's shreaded cabbage with salami, olives, and mozzarella in a
red wine vinegar dressing. That is pretty fancy. Again, I
(18:25):
don't know that I would have called that coleslaw. I'm
not saying that, I'm right. I'm just saying my world
is being expanded, right, Yeah, yeah, there. Um there's another
festival um in April in Cleveland, Tennessee. UM it is
the National Hot Slaw Festival Hot Slaw and aren't y'all
um there's there's a local iteration of Coleslaw there that
(18:50):
is made with diced cabbage, like like hashed cabbage, dressed
in yellow mustard, mayonnaise and secret sauce. Mm hmmm. Uh.
I couldn't find a recipe for this that wasn't on
the Washington Post behind a paywall, so I don't. I'm
(19:11):
not entirely sure what it's made of, but it's it's
very yellow, um and it looks great. Uh. I think
I think this festival started in Um. It includes amateur
and pro level slaw making contests and also a Hot
Slaw dog eating contest in which competitors have ten minutes
(19:32):
to eat as many hot dogs topped with hot Slaw
as they can. What a world, right, I guess do
whatever you want. Is it spicy, I'm into it. If
it's really spicy, I want. I'm wondering what that secret sauces.
(19:54):
I'm like, it's the hot slaw because it's like the
kind of burn of the mustard. Or is it some
thing in the secret sauce or and or is it
served warm? Oh, that's true, that's probably what it is.
I'm just so used to Coleslaw not being hot. Ah,
you're right, you're right. Well mysteries listeners again, if you
(20:20):
know what the answer to our questions are very important questions. Yeah,
please right in. Oh my goodness. Yes, Well, we do
have a lot of history for you. We do, we do,
and we are going to get into that after we
take a quick break for a word from our sponsor,
(20:45):
and we're back. Thank you sponsored, Yes, thank you. Okay. So,
as Lauren said, cabbage is a separate episode. I did
look it up, but I'm pretty sure we haven't done it.
But it's possible. I don't think. I don't think so.
I think that's another one we've been putting off because
we know it's going to be huge. Yes. Yes, it
(21:06):
is one of the world's oldest cultivated vegetables. So yeah,
big topic. Cole slaws history traces way back at least
to ancient Rome, when a dish of cabbage, spices, vinegar,
and eggs was a very favored one. Um. The ancient
Greeks ate something like that too, and according to some sources,
(21:27):
both the ancient Romans and ancient Greeks might have eaten
it as a way to combat the effects of drinking alcohol. Yeah. Yeah,
there's even a myth about it. Uh. It goes that
the god of wine, Dionysus, drove a king who was
soberned quite prim and that's quoting what I read. I
don't know this guy, but quite us to to insanity
(21:51):
and to really twist the knife. Dionysus murdered his son. Yeah,
and in the spot where the king's tears fell, all
after this tragic event, a cabbage grew. So that's quite
a story. Um, yeah, missed the side. Early philosophers and
writers espoused the health benefits of cabbage, especially when served
(22:14):
with vinegar, which some argue is the precursor to vinegar
based cole saws um others at the time. Other writers
at the time didn't like it, claiming it was I've
read in one place anti social because it had a
strong smell and caused flatulence. Oh all right, sure, sure
(22:34):
you know, anti social. As the Roman Empire spread, so
did cabbage, and many experimented with these cabbage salads. Um.
The British tried mixing in a real sickened dressing, the
Germans tried throwing sura cream into the mix, and the Dutch,
(22:56):
who founded what is now New York State, grew cabbage there,
especially alongside the Hudson River from what I read, and
sometimes served it in shredded salad form. Historians believe they
may have dressed this salad with boiled dressing and later
sour or heavy cream, and they called it cusla um
(23:17):
cool meaning cabbage and slaugh meaning salad. And this is
kind of a mess, but okay. A lot of folks
speculate that it was sometimes served hot during this period,
and some also speculate that somewhere along the line the
cool got changed to coal, as in Cole slaw, and
people thought it was meant to be served cold because
(23:40):
of that, Okay, even even though the coal almost certainly
came from the original word for cabbage, which is still
present in things like Cole, Robbie and Kale. Uh. We've
talked about that, I know, at least in our Kale episode,
where for a long time all of those things were
called coals um. The word cabbage first appeared in the
(24:02):
English language in the written record anyway, in the fifteenth century,
and it was replacing coal, So that's it wasn't I mean,
it was almost certainly that, and not that we were
going to serve it cold. Yeah. Yeah, there is a
whole fun and historically confounding etymology of the transition from
the Dutch word cool slaw to the modern cole slaw
(24:27):
and cold slaw and warm slaw and hot slaw. Um.
It seems likely that people were we're hearing the Dutch
cool ko l or perhaps misinterpreted uh coal c o
l e and thought of the words cool like the
(24:49):
temperature or cold coal like cold. Yeah. Sure, I don't know,
like like I can, I can, I can hear that. Um.
In some places in the United States, you still have
people who call it cold. Really. Yeah, yeah, I heard
that was pretty I think I did run into that.
I heard that was pretty contentious as well. Yeah, a
(25:09):
lot of opinions in this one. Uh Okay, So cabbage
was grown pretty widely in the Thirteen Colonies and ask
disgusting episodes like Sara Kraut and kim Chi. Cabbages cam
with stand some pretty harsh conditions and can last longer
than a lot of fresh produce. So it makes sense
that it was being grown pretty wildly and people were
doing these things with it. To me, Also, I think
(25:32):
I've mentioned this before, but one of my pandemic traits
skills I've picked up is that I can pretty much
tell you how long something will laugh and cabbage is
your friend. Cabbage can last quite a while. That's like
the longest in my book of what I usually buy,
it will last the longest. Cabbage. Um, both vinegar based
(25:57):
and mayonnaise based cole saws. Do you have a his stree?
In the United States, the vinegar version is longer. That's
because mayo wasn't invented until the middle of the woo
seventeen hundreds, and UM certainly this dish was being made
here before then. UM. For one example, in the written record,
(26:18):
there was a guy bought by the name of a
pair Colm Um, who was this Swedish botanist who who
studied under Linnaeus, and he wrote about his travels in
America UM in the seventeen fifties. And he mentioned in
this travel loog um a quote unusual salad that had
(26:38):
been served to him by his Dutch landlady, which uh
I also quote tastes better than one can imagine, all right.
And he went on to describe these these long, thin
strips of cabbage that were dressed with oil, vinegar, salt,
and pepper, uh well mixed to evenly distribute the oil. Um,
(27:00):
it does sound good. Yeah. The first mention of the
word coleslaw in the US popped up in seventeen eighty five,
although again that doesn't mean it was being made just
the first time the word popped up. Uh and again
also see our mayonnaise episode. But mayo, as we know
it was first invented in the mid eighteenth century. As always,
(27:25):
there is a debate around who gets credit for first
inventing it, what it was, particularly between the French and
the Spanish. Um. But the French certainly popularized it. And
when it comes to the US, mayo really took hold
in salads of all kinds in the early days, like
woulder of salad, you know, the salad trouble pronouncing it,
but you know, um, like all kinds of salad, and
(27:48):
especially kind of these big hotel menus were throwing like
foot mayo in there, yea. And a part of that
is because of its mayo's binding properties, which is also
why it became popular in sandwiches. So in nineteen Richard Hellman,
an n YC. Deli owner, started selling and marketing his
(28:09):
French sauce mayo, and it didn't take long for people
often inspired by marketing booklets and campaigns to start adding
Mayo to all kinds of things, including shredded cabbage, which
again makes sense if they'd already been adding things like
Sarah cream or cream or boiled dressing. Yeah, yeah, exactly.
(28:29):
So within a decade or two, publications were reporting on
how mayo was a staple. Um. Another game changer when
it comes to Coleslaw is the food processor, which just
made it easier for people to make. Yeah yeah, shredding
and cabbage all by your lonesome is a little tedious. Um.
(28:51):
And I will say, although Hellman's is again the sponsor
of this episode, um that that note in the timeline,
it's just because it's it's what it is. That's right,
it's part of the history. Um uh. By by the
middle of the nine there were just all kinds of
what I might call zany mid century recipes for cabbage
(29:12):
salads out there, um, incorporating a lot of popular processed
foods of the day, like a canned orange sections or
pineapple juice, or peanut butter or marshmallows. Yes uh yeah
um and and yes I regret and or I'm glad
to inform you that there is a recipe out there
(29:34):
for a cole slaw that is topped with a mustard
flavored gelatin mold. Oh I mean it's beautiful and terrifying
again Yeah yeah, see Our Aspects episode for more on Yes,
see that one. And then I try to dig into
(29:58):
why cole slaw became one of our go two sides
in the US. UM. I couldn't find a good answer.
I personally would guess has to do with the price.
It's fairly cheap. Generally it depends on what you had
in there, but cheap um shelf stability depending I think
the fact that you can make it a day ahead
and bring it to an event, So perhaps part of it, uh,
(30:21):
the perceived health also again depending on what you put
in it. UM and a long history of these types
of salads alongside fatty meats like pork. And it also
is just a good way to use up some ingredients
if you're open to experimenting. Um, it can be fairly
easy to make. I feel like I'm putting in a
lot of caveats because again coles has has proven to
(30:43):
be more complicated than I thought it was. But it
can be something that's fairly simple, and it can be
something that is as complicated as you like it exactly. Yeah,
so it's kind of like a canvas. It's a canvas um,
but I get I feel like that's I feel like
there's a lot of things going on that made it.
(31:05):
Let's go to dish that yeah, reach for it has
to be there, Yeah, no question about it, absolutely right.
And just the kind of ubiquity of cabbage, um, and
how how sturdy it is, like you were saying, like
it like it really like you if you have a
bunch of cabbage, they're going to be there for a
minute unless you use them, and eventually you're like, Okay,
(31:25):
I need to use this somehow um. And then furthermore, yeah,
America's love affair with barbecue and and and that kind
of thing, and so right, just really interesting, kind of
kind of crossroads of a lot of issues going on.
Mm hmmmmm hmm. Well, Cole Slaw, we love you, we
learned a lot, we have we have we have, but
(31:49):
we do want you listeners to write it about your
Coal Slaw experiences and thoughts around the world are in
this very country, because I get the feeling that I
could go like stayed over and be very confused yeah, yeah, yeah.
But with that being said, we do have some listener
(32:11):
mail already prepared for you. Yes, so let us get
into our listeners. Terrifying. I don't know why. Sometimes the
listener male jingle takes a whole, but I don't know
(32:32):
where it's going. Yeah, it feels like Coleslaw, right, I think,
I think, right, Yeah, it's all about that surprise. It's true,
that's true. That's what I love about it. Zara wrote,
I was just listening to your Warming Up with Cream
Liquors episode where you guys were talking about being organized
with recipes and grocery shopping. There's an app called Paprika
(32:55):
or Paprika that is great for being organized. You can
manually enter recipes, or if it's a recipe you find online,
it can import it directly from the website. You can
categorize your recipes whatever way you like. You can even
search your recipe database based on ingredient. It has a
grocery list function, which is great because you can manually
enter what you need or you can sink it up
(33:17):
with the recipe you plan to make. It will categorize
your grocery list to e g. Produce section meets canned goods,
et cetera, and even has a pantry where you can
keep a list of what ingredients you have on hand.
You can create a menu, like if you were having
a dinner party and need it to coalesce all of
the different foods you wanted to make. It even has
a built in timer so you don't need to switch
(33:38):
apps when cooking. It is definitely one of my most
used apps, and I highly recommend it. Oh yeah, that
sounds great. That does sound great. I mean that's essentially
like a much more streamlined version of what I'm doing.
Sure yeah. I do frequently forget that I have. I
have purchased an item and I put it away and
(34:01):
then it runs out of like wherever I normally keep it,
and then I buy another one and it turns out
I have like five boxes of Booi on cubes. So
this that will help with that, like keeping trackable. Yeah sure, sure, yeah.
That sounds like something I would not actually use because
it's too it's too organized. But if I ever got
(34:24):
myself together like that, if I ever wanted to be organized,
if I made if I made that choice, right, it
sounds like a great thing. M m. It will be there.
For you if you make that choice. Okay. Connie wrote, Wow,
talk about coincidences. This past weekend, my husband and I
(34:45):
were in St. Petersburg, Florida, and ran into a liquor
we had never heard of before, which is unusual since
we traveled the US and Canada for eight years in
an RV and I visited many restaurants and bars over
that time. The liquor was called I'm a Rula and
was added to some of the specialty cocktails at the
restaurant where we were dining, a three Bird Tavern. At first,
(35:05):
I thought it must have almonds in it due to
the similarity of the name to amaretto. So Hobby looked
it up and we discovered it was a cream liqueur,
as you described from South Africa. We each got a
shot of it after dinner just to try it out.
I thought you'd like to know it was delicious. It's
slightly lighter than Bailey's and has a lovely sweet flavor
that isn't too cloying. It's a perfect after dinner drink.
(35:25):
I'm not sure like it in a cocktail, as like
Laura and I don't care for sweet cocktails, but as
more of a dessert item. It was perfect. We got
home and the next episode of savor to come up
in my podcast feed was the one on cream Liqueurs,
so it was perfect timing to top off our weekend experience.
I love this how many of you are writing it
(35:46):
about this and how the timing was just right. Sometimes, Flora,
we can time things well completely accidentally, but so really great. Yes,
and I'm glad to hear that you enjoyed it. Um.
I do think that's a good point that sometimes you
can enjoy like a small taste of something like that
(36:06):
as a dessert item, unless as a like drink or
cocktail right right, It doesn't need to be like a
whole glass of it. Yeah, you can just a little
a little bit to sip on and then just be like, okay,
I'm done with that. Yeah, yeah, it sounds lovely. It
does sounds lovely. Um. Glad it was a good experience.
And yes, thanks to both of these listeners for writing in.
(36:28):
If you would like to write to us that you
can our emails Hello at savorpod dot com. We're also
on social media. You can find us on Twitter, Facebook,
and Instagram at saver pod. And we do hope to
hear from you. Savor is production of I Heart Radio.
For more podcasts for my Heart Radio, you can visit
the i heart Radio app, Apple Podcasts, or wherever you
listen to your favorite shows. Thanks as always to are
superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening,
(36:51):
and we hope that lots more good things are coming
your way.
Savor News
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Anney Reese
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