"slaw" news and stories

Photo: WordRidden, Flickr.

• What's shrimp the "Key West way"? Peel-and-eat, with a side of Tropical Coleslaw.
• And speaking of slaw -- it doesn't have to be predictable and traditional; it can be amped up with international flavor.
• Desperation Dinners shares an at-home recipe for Traditional Steak Diane.
• Chismosa Taqueria is Miami Beach's new Mexican takeout spot dishing up "gooey quesadillas" and more.
• Edda Martinez is seeing her Edda's Cake Designs go national, with bundt cakes available online.
• Writer Fred Tasker pleads that we forget "Sideways"-instigated merlot hate and revisit the red, with 2005 Rutherford Hill and 2006 Gloria Ferrer.
• Siam Bistro, in West Kendall, serves up Thai fare in the "Bangkok style of the south."
• Bar Rosso gets a stinger review, saying it "seems cold and empty, the staff untrained and the food simply not up to the task."
• Nabisco morphs Wheat Thins into Wheat Thins Flatbread.

Clams on ice. Photo: bensonkua, Flickr

• The ins and outs of a classic clambake, from sand pits to leftovers.
• Fresh summer veggies can provide a new and tasty twist on the classic coleslaw.
• How a kitchen ecosystem of what you have on-hand and ready can make all the difference when cooking.
• Suh Asian Fusion Restaurant's Japanese-Korean menu offers a mix of traditional fare and modern fusion cuisine.
  
• Does a tomato of any name taste as sweet, or is it all in the taste buds of the eater?
• Southern favorite Blue Bell Ice Cream makes its way to Fort Collins, Colorado.

There are a million slaws out there that grace our tables, but we never seem to push the world of finely sliced vegetables into the tossed salad realm. I don't know why -- it's incredibly easy and breeds new life into an old standard. When I whipped up some kielbasa-mustard-mustard cheese sandwiches over the weekend, I needed a salad side that would fill out the meal -- Tossed Slaw to the rescue!

This couldn't be easier: just cut fine slivers of the veggies you'd put in your salad, toss them with some spices, oil, and vinegar, and serve. The result is much healthier than some of our classic mayo-laden slaws, and it offers a whole world of extra flavor. The toppings mix perfectly with each strand and create a much richer salad taste that focuses on the overall flavor rather than one ingredient.

Insert _____ possum/raccoon/squirrel joke here, if you must.

But don't laugh. A West Virginia hot dog has nothing to do with roadkill, and it's not simply a hot dog eaten in West Virginia either. It is a regional specialty with its own rules, legions of die-hard fans, even its own website. A true West Virginia hot dog is slathered in bean-less beef chili and topped with mustard, coleslaw and chopped onions, then quickly "steamed" in a microwave to soften the bun.

On a recent trip to Welch, WV (don't ask), I had a couple for lunch at a gas station/lunch counter/hunting supply shop near the town of Beckley. They were $1.29 for two, with creamy homemade slaw spooned out of a Tupperware container. The sweet gooeyness of the steamed bun reminded me of Chinese pork buns, cut by the acrid bit of the fresh white onions. I ate while perusing Polaroids of dead buck deer and other hunting trophies pined to the wall, and came out with a strange urge to learn how to use a shotgun.

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The intensity of the purple caught my eye and said to me that this image deserved to be today's Food Porn Daily picture. I like to do a combination of purple and green cabbage in my slaws, but like the contrast between the cabbage and the pepitas. Thanks to Vvanessa for adding this on to the Slashfood Flickr group (with nearly 8,000 tasty pictures for your viewing pleasure)!

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