Chuckle of the Day (6-3-7)

Andy said:

http://www.tinyurl.com/2myp2e

Good Morning, I will stick to Jewish Half Sours, thank you.

In article said:

http://www.tinyurl.com/2myp2e

Amazing how flavors can sneak up on you. ;-)
--
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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

margaret suran said...

Quoted message said:

Andy said:

http://www.tinyurl.com/2myp2e

Good Morning, I will stick to Jewish Half Sours, thank you.

You made me google!

Do they have you doing wheelies on your Harley up 5th Ave? 😉

Andy
CotD #2

Andy said:

margaret suran said...

Quoted message said:

Andy said:

http://www.tinyurl.com/2myp2e

Good Morning, I will stick to Jewish Half Sours, thank you.

You made me google!

Do they have you doing wheelies on your Harley up 5th Ave? 😉

Andy
CotD #2

Andy, that was supposed to be OUR secret. :o(

"margaret suran" <[email hidden]> wrote

Quoted message said:

Andy said:

http://www.tinyurl.com/2myp2e

Good Morning, I will stick to Jewish Half Sours, thank you.

Ditto! If I could find any that I liked, anyway.

nancy

Nancy Young said:

"margaret suran" <[email hidden]> wrote

Quoted message said:

Andy said:

http://www.tinyurl.com/2myp2e

Good Morning, I will stick to Jewish Half Sours, thank you.

Ditto! If I could find any that I liked, anyway.

nancy

I like Ba-Tampte Half Sour Pickles best, from what is available in
supermarkets and gourmet shops here, while many others like the Garlic
Pickles better.

margaret suran said:

I like Ba-Tampte Half Sour Pickles best, from what is available in
supermarkets and gourmet shops here, while many others like the Garlic
Pickles better.

Well-made sour and especially half sour pickles should be crispy and
crunchy. The Ba-Tampte ones I tasted were almost mushy, though not
otherwise bad. The garlic variety had almost no garlic taste.

Victor

On Sun, 3 Jun 2007 23:53:49 +0200, [email hidden] (Victor Sack)

Quoted message said:

margaret suran said:

I like Ba-Tampte Half Sour Pickles best, from what is available in
supermarkets and gourmet shops here, while many others like the Garlic
Pickles better.

Well-made sour and especially half sour pickles should be crispy and
crunchy. The Ba-Tampte ones I tasted were almost mushy, though not
otherwise bad. The garlic variety had almost no garlic taste.

While I agree mouth feel is important, give the paucity of choice when
it comes to pickles in the US, I'll give Ba-Tampte a pass on the
texture because it is one of the better tasting of the lot available.

As to the garlic, they probably tone it down to suit American tastes
but one could pop a few crushed cloves into the jar when you get it
home.

Victor Sack said:

margaret suran said:

I like Ba-Tampte Half Sour Pickles best, from what is available in
supermarkets and gourmet shops here, while many others like the Garlic
Pickles better.

Well-made sour and especially half sour pickles should be crispy and
crunchy. The Ba-Tampte ones I tasted were almost mushy, though not
otherwise bad. The garlic variety had almost no garlic taste.

Victor

This is a problem with all fresh pickles. The Ba-Tampte half sours are
nice and crunchy when the jar is opened, but within four or five days,
they start to get softer. No preservatives are used, which may have
something to do with the early deterioration.

BTW, Bubba, these pickles taste just the way the ones did, that Teta
put up for us. :o)

Jed zyzygy@plenipôtentiary.com.invalid said:

On Sun, 3 Jun 2007 23:53:49 +0200, [email hidden] (Victor Sack)
wrote:

Quoted message said:

Quoted message said:

margaret suran <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

I like Ba-Tampte Half Sour Pickles best, from what is available in
supermarkets and gourmet shops here, while many others like the Garlic
Pickles better.

Quoted message said:

Quoted message said:

Well-made sour and especially half sour pickles should be crispy and
crunchy. The Ba-Tampte ones I tasted were almost mushy, though not
otherwise bad. The garlic variety had almost no garlic taste.

Quoted message said:

While I agree mouth feel is important, give the paucity of choice when
it comes to pickles in the US, I'll give Ba-Tampte a pass on the
texture because it is one of the better tasting of the lot available.

It seems to me "good" sour or half-sour pickles in New York (by
"good" I mean, locally produced and not a national brand, and
well thought-of by locals) are invariably mushier than many of
us expect a pickle to be. I've always assumed this is either
a stylistic preference or, possibly, some necessary feature
of a good pickle, that large manufacturers perhaps avoid with
crispness additives.

Steve

margaret suran said:

Victor Sack said:

Well-made sour and especially half sour pickles should be crispy and
crunchy. The Ba-Tampte ones I tasted were almost mushy, though not
otherwise bad. The garlic variety had almost no garlic taste.

This is a problem with all fresh pickles. The Ba-Tampte half sours are
nice and crunchy when the jar is opened, but within four or five days,
they start to get softer. No preservatives are used, which may have
something to do with the early deterioration.

Salt is the preservative in pickles. Half-sours may be somewhat
unstable, but full-sour pickles should stay the same for a very long
time indeed. They do, here in Germany, whether they are German,
Austrian, Polish, Russian, or Ukrainian, all of which I can get here.
The most crispy and crunchy ones are the Austrian (Vienna)-made Staud's
Salzgurken Wiener Art, very small, pimply, full-sour gherkins, which
would be called cornichons if they were pickled in vinegary brine.
There is no dill in the brine. They are expensive.

Quoted message said:

BTW, Bubba, these pickles taste just the way the ones did, that Teta
put up for us. :o)

You can get Polish ones here.

Bubba

Steve Pope said:

It seems to me "good" sour or half-sour pickles in New York (by
"good" I mean, locally produced and not a national brand, and
well thought-of by locals) are invariably mushier than many of
us expect a pickle to be. I've always assumed this is either
a stylistic preference or, possibly, some necessary feature
of a good pickle, that large manufacturers perhaps avoid with
crispness additives.

Large manufacturers would sometimes use alum or lime. However, small
manufacturers, like people making home-made pickles for their own use,
have traditionally used crispness "additives", too, namely by using oak
barrels and adding blackcurrant leaves, oak leaves, and sometimes sour
cherry leaves to the brine. All of these "additives" add tannin.

Victor

(Victor Sack) said:

Steve Pope said:

It seems to me "good" sour or half-sour pickles in New York (by
"good" I mean, locally produced and not a national brand, and
well thought-of by locals) are invariably mushier than many of
us expect a pickle to be. I've always assumed this is either
a stylistic preference or, possibly, some necessary feature
of a good pickle, that large manufacturers perhaps avoid with
crispness additives.

Large manufacturers would sometimes use alum or lime. However, small
manufacturers, like people making home-made pickles for their own use,
have traditionally used crispness "additives", too, namely by using oak
barrels and adding blackcurrant leaves, oak leaves, and sometimes sour
cherry leaves to the brine. All of these "additives" add tannin.

Victor

My family uses grape leaves.

On Jun 3, 3:33 am, margaret suran <[email hidden]>

Quoted message said:

Andy said:

http://www.tinyurl.com/2myp2e

Good Morning, I will stick to Jewish Half Sours, thank you.

I second that.

Another Jewish food favorite is Wilno brand Salamis. Really yummy
sliced thin with bagels and pickles.

--Bryan