BUILDING A 1:1 BALUN
4 years ago
Tuesday, June 29, 2010
Kitchen-Handy
Besides the taste -- which is dee-lish! -- another nice thing about making your own sweet/tangy coleslaw dressing with cider vinegar, sugar, fresh-ground pepper, some garlic/spice mix, a dash of salt and a splash of cold water is, the stuff costs like ten cents a cup; if you've made too much, oh well, down the drain it goes.
Subscribe to:
Post Comments (Atom)
3 comments:
Yeah, that's one of the other joys of cooking. To spend more than about $7 feeding dinner to a family of four (I can make a good sheet pizza with sausage, pepperoni, bell pepper, and mushrooms for a little less than that), there pretty much has to be steak involved.
Okay, I guess I missed that recipe. How much of each ingredient, or a link to the post with the list, or is this a prod to experiment?
I just riffed from several cookbook examples. Vinegar/sugar ratio is in the 4:1 range, adjust as needed; everything else is To Taste. Water calms it down.
It is the basic non-creamy coleslaw dressing. I prefer it.
Post a Comment