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[pantryslut]

maliceangst asks:

"Do you have pet peeves on restaurant menus? What is your feeling on the prevalence of mayo on California sandwiches? What is your favorite sport? Are you fond of cabbage? Which is better, cooked or uncooked cabbage?"

I'm not so keen when restaurants seem to think that citing the provenance of the vegetable or meat ("Green Gulch curly endive") makes up for actually describing the dish. But mostly, I'm pretty easygoing when it comes to restaurant menus. And typos are always entertaining.

I like mayo, so its prevalence in California doesn't bother me much. Except when it comes to hamburgers. Hamburgers and mayo just do not mix.

I think baseball may be my favorite sport. I blame formative free college baseball games with Dad when he was unemployed and I was wee. But I am a big sports slut, and I can be wooed by many games. Right now, for example, it is March, and I am *so* about to be all about NCAA basketball.

Thinly sliced uncooked cabbage is yummy, especially in coleslaw. But I think that slow-braised cabbage may be even better. It gets all melty and sweet, not sulphurous at all.