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-   -   Great Video on How To Shred Cabbage (http://www.bbq-brethren.com/forum/showthread.php?t=152112)

HeSmellsLikeSmoke 01-22-2013 12:59 PM

Great Video on How To Shred Cabbage
 
I learned a lot from this short video. Thought I would share it for those that make a lot of cole slaw or sauerkraut.


landarc 01-22-2013 01:03 PM

Isn't this how everyone slices cabbage? I don't think I was ever taught anything but this way, unless you have a machine slicer or cabbage slicer.

fingerlickin' 01-22-2013 01:12 PM

Nice video, now I need to know what Hiroshima-Style Okonomiyaka is.

HeSmellsLikeSmoke 01-22-2013 01:27 PM

Quote:

Originally Posted by landarc (Post 2337935)
Isn't this how everyone slices cabbage? I don't think I was ever taught anything but this way, unless you have a machine slicer or cabbage slicer.

I never sliced cabbage this way and always hated the task. I would slice down the face, not the point. Never occurred to me to turn the cabbage and slice as he shows.

I actually enjoy slicing it now.

Carbon 01-22-2013 01:28 PM

Okonomiyaki is what I call Japanese pizza. I used to love them while growing up in Japan. I still crave for them here and there's at least one joint here in LA that specializes in them.

HeSmellsLikeSmoke 01-22-2013 01:28 PM

Quote:

Originally Posted by fingerlickin' (Post 2337943)
Nice video, now I need to know what Hiroshima-Style Okonomiyaka is.

The entire recipe is on you tube by the same chef but isn't in English as I remember. Still worth a look and is on my to-do list.

dadsr4 01-22-2013 02:29 PM

They stole that technique from my grandmother, she used that method before I started school, which puts the time in the late 50's.

HeSmellsLikeSmoke 01-22-2013 02:52 PM

Quote:

Originally Posted by dadsr4 (Post 2338010)
They stole that technique from my grandmother, she used that method before I started school, which puts the time in the late 50's.

I wish my mother would have watched your grandmother slice cabbage. Sure would have saved me a lot of frustration over the years. :mrgreen:

deguerre 01-22-2013 03:05 PM

My mom just used one of these...

http://thumbs2.ebaystatic.com/d/l225...Ha9oCGkpEA.jpg

IamMadMan 01-22-2013 03:05 PM

He makes it look easy....

I opted out and bought a slicer last year as I make a lot of sauerkraut and coleslaw. Was listed at $139.00 on The Sausage Maker website, but bought it for $99.00 at wisementrading.com.

It sure does make life easy. I can make 30 pounds in minutes without any effort. I love homemade sauerkraut and Kimchi

HeSmellsLikeSmoke 01-22-2013 03:10 PM

So it looks like I am about the only one on here who has been doing it wrong for oh so many years. :redface:

Harbormaster 01-22-2013 03:38 PM

Quote:

Originally Posted by HeSmellsLikeSmoke (Post 2338062)
So it looks like I am about the only one on here who has been doing it wrong for oh so many years. :redface:

I think I have been doing it wrong too, so you are not alone.
I don't slice that much cabbage, but it's good to know there's a "right" way.

T-Man 01-22-2013 11:05 PM

Hmm , never did the the !80* turn ..Looks like a magic trick on the video ( three card monty /cabbage ) .. Thanks..
Back in the day , in high school, I had a part time job as a prep cook /bottle washer .
I chopped / shredded cabbage heads by the case .

Today , when I make coleslaw for bbq , I really do not like cutting up the cabbage .. Although, I enjoy eating good coleslaw ..

dadsr4 01-23-2013 07:52 AM

Quote:

Originally Posted by HeSmellsLikeSmoke (Post 2338036)
I wish my mother would have watched your grandmother slice cabbage. Sure would have saved me a lot of frustration over the years. :mrgreen:

It results in a coarser textured slaw which those raised on machine-made slaw do not care for.

HeSmellsLikeSmoke 01-23-2013 08:53 AM

Quote:

Originally Posted by dadsr4 (Post 2338775)
It results in a coarser textured slaw which those raised on machine-made slaw do not care for.

Good point. I don't care for machine-made since I was raised on hand cut.


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