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11-04-2010, 09:50 AM
Re: (...)
This caught my attention to make for our overnight Thanksgiving guests, so last night I made a test batch to make sure it was good if I followed the recipe.
The sauce for the turkey is fine, a hybrid that was middle of the road.
Dressing for the slaw was lost when combined on the sandwich, maybe because it has a mustard/vinegar base. Instead, I'll make a slightly sweet vinegar base dressing with a small amount of mayo.
Even though the slaw had a nice crunch, I felt the turkey lacked some texture interest. I'll heat the combined turkey/sauce in a 350 oven uncovered.
Last thing, the sandwich was/should be good but it needs something to pop; I'll put some shaved white or red onion on a platter for an option. Should I use white or red?
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Hey VinceF nice to see you back. Thanks for the review. I think I would prefer the sweeter/mayo version of slaw too. I would probably use red onion. I can't taste much difference, but for the color alone I would use red. I am sure others will add some input also.
"Time you enjoy wasting is not wasted time."
Laura
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This one caught my attention also, but reading it sounded a little blah - unless the BBQ sauce was a very spicy one and/or a very spicy mustard.
(Too bad you don't have my jar of cippolinis in balsamic...
)
I think I'd go with a red onion also. Come to think of it, I made coleslaw dressing yesterday, I might have to try this one. My dressing is similar to what you make (mayo, cider vinegar, etc.)
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Just got my magazine yesterday, so have only flipped through. Must have missed this one. Thanks for the review, Vince.
Maryann
"Drink your tea slowly and reverently..."
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Thanks for the great review Vince.
I checked this one out too. Maybe the Bourbon BBQ sauce??? I usually go the other way - rice wine vinegar, horseradish, and mayo on the slaw. Zingy zingy.
Red onion!
You only live once . . . but if you do it right once should be enough!
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"Bourbon BBQ sauce" - darn, just usd the last of it on the nachos. I could drink that stuff!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Great review, Vince! I'm glad to see you jumping in! I had that one marked, so I'll save your notes. Thanks!
Daphne
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those cipollini's... I love em'! haha
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Red onion it is! I'll make the bourbon BBQ sauce too since I've seen everyone raving about it, thanks!
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I'd better make some while I have the bourbon.
You only live once . . . but if you do it right once should be enough!
