Even the Coleslaw: Nothing's Too Basic for a Great a Restaurant Menu
Pot Luck Food Talks: Kitchen Stories From Behind the PassShow Notes
🎙️ EP187 — If done right, it's one of the best salads there is. Sweetheart cabbage. Sharp vinegar. Dressed à la minute. Everything we've learned and haven't learned about coleslaw.
🎧 In This Episode: 🥬 One of the best salads there is ⏱️ Dress à la minute (or it weeps) ✅ Sweetheart cabbage, not Napa 🧪 Kimchi and food-as-medicine? 🥄 The dressing: mayo + yogurt + acid 💥 Sharp distilled vinegar hack 🧅 Cut the onion the right way 🌶️ Pitt Cue's green chili coleslaw 🍏 Green apple, kohlrabi, carrots 📋 Phil's full coleslaw recipe 🍍 Arturos and Venezuelan pineapple coleslaw 🐟 Brussels hearts & kimchi-juice beurre blanc 🥟 Forgotten German cabbage cooking
📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast
🔥 Enjoy!
More from Pot Luck Food Talks: Kitchen Stories From Behind the Pass
🎙️ EP208 — Leaving the line isn't starting over: the years you spent cooking are your unfair advantage everywhere else.
🎙️ EP207 — The better you are at keeping a broken kitchen running, the less reason anyone has to fix it.
🎙️ EP206 — It shouldn't be two teams: the kitchen and the floor win or lose the same service together.
🎙️ EP205 — Better restaurants often pay less, and nobody teaches cooks about finances: why are so many of us struggling to make good money?
🎙️ EP204 — Low pay, long hours, starting at the bottom: are kitchens only built for cooks who start young, or is there an advantage to starting at 30, 40 or 50?