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Epicurean Kentuckian: Spicier slaw 2017-06-24 - South Central Kentucky - Photo Epicurean Kentuckian. Great slaws are signature dishes in many South Central Kentucky restaurants, straight from the kitchen. Tasty, but sometimes there is a craving for spicier elements. Polite doctoring is required etiquette, for those who want to fix 'at up. Pulling a tiny bottle of Tabasco sauce from a suit vest pocket, a la Dan Rather, is much too show folksy, but discreet doctoring can be pulled off without disapproving curiosity of the wait staff. Maybe you have your own style. My preference for most Miller Beer-of-slaws one size fits 80% of the world slaws is to usually add a bit of vinegar, often tableside, a bit of mustard - if I have a jaws of life or Swiss Army Knife scissors to open the packets of mustard handed out on request, and maybe a bit more pepper, dosed with a hidden, carry in sprinkler of turmeric. - EW Permalink | Comments?

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