Search the Community

CeramicChef has entered the building! After an extended absence, I'm back and ready to burn some lump! Mea culpa, mea culpa, mea maxima culpa for the extended absence. I had a lot of overseas business that demanded my attention and I screwed up my Forum login here, hence my absence. I just talked to Dennis yesterday and got my password reset I went to Australia to help a friend of mine get his business in shape to sell. The guy is a wonderful entrepreneur, but from an operational standpoint, he's a putz. We got all the books lined out and negotiated the deal. While there, I got a message from a buddy in New Zealand. He asked me to come over and help him die. Lymphoma. Again. That was tough duty. Then I no sooner hit The States and I get a call from an old college buddy and he asks me to come to Houston to help him die as well and act as executor of his (sizable) estate. Cancer on his brain stem. Right now I'm feeling like Typhoid Mary. I'm getting to that age where friends are starting to leave this world and its' rather sobering when you come to that realization. I haven't burned any lump in a very long time. Beauty and The Beast are right where I left them patiently waiting for a pork butt, some NY Strips, and the odd pizza. I've gotta burn some lump and burn it soon. I hope everyone has been well and cooking some great food. Welcome to all the new KK Owners since I've been gone. By now you realize what a great decision you made choosing to join Dennis and the KK Family. It's great to be back and I look forward to getting re-acquainted with my KK Family, seeing all your great cooks, and getting to know all the new members here.

Howdy KKers! Below is a recipe for a vinegar based cole slaw from a very famous seafood restaurant, Herman's Seafood, here in OKC. The restaurant closed some years ago, but the recipe survives. I serve this about about half the cooks I do and it's a must have for pulled pork sammies! Enjoy! Herman’s Cole Slaw Ingredients: 1 head cabbage, thinly sliced 2 onions, thinly sliced 1/2 cup plus 2 tablespoons sugar 1 cup cider vinegar 1 teaspoon dry mustard 2 teaspoons salt 1 teaspoon celery seed 1 clove garlic, minced 1/2 - 3/4 cup vegetable oil 2 bottles of sliced pimentos Directions: Shred cabbage & onions. Cover with the 1/2 cup sugar. Set aside for about one hour. Boil vinegar, 2 Tbsp sugar, mustard, salt, and celery seed; pour over cabbage while hot. Add grated diced pimientos. Add garlic & salad oil. Let set 24 hours; serve cold. It is quite tart, so add sugar "to taste". Will keep in refrigerator for weeks.