FLDG Dishwasher
31838
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
FLDG Dishwasher
31838
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Daniel Rogov wrote:Jenise, Hi....
You have done a dangerous thing! Asking a Jew to give you a recipe, especially when that recipe is for a dish that has been beloved for many generations, is asking not only for a recipe but for a flood of reminiscences that will take you back to his/her childhood, stories of grandparents, of "the old days", and on and on. You luck out this time though, for I shall avoid telling you about Skilowitz' delicatessen on 13th Avenue in Boro Park; I will not tell you about the pickle barrel in George's grocery store; ... I will not even tell you about how Alan Rosen, Steve Brookstone, my cousin RIchard and I once stole two pickled tomatoes each from a totally innocent shop owner in Monticello, New York. Even better....here is the recipe that I use at home.
Best
Rogov
(snip)
FLDG Dishwasher
31838
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Charlie Dawg wrote:Though I pickle my tomatoes without vinegar, I am not going to argue about that fact. But I have a sugestion of a diferent kind. Since you say you have a lot of green tomatoes, I sugest to make geen fried tomatoes. Yum.
FLDG Dishwasher
31838
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
FLDG Dishwasher
31838
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Charlie Dawg wrote:Ok, now I have to disagree. Half sour are referred to pickles. The true garlic/dill pickles are made without vinegar, because let’s face it where would a poor Jewish woman living in the pail of settlement 100 years ago would find vinegar. All they had was some salt, some dill, and some garlic that she was growing in her small garden. Now, if you add vinegar you pretty much kill innocent cucumber pretty much right on a spot. But if you let it sit in the brine and ferment then you can eat them at any stage and there are stages. And half sour is one of them. There is even more, or rather less sour, like a quarter sour. A lot of people love to eat them that way. Me, I love them when they are so sour that my father calls them death in the jar. So, here is your the answer.
FLDG Dishwasher
31838
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Jenise wrote:Charlie Dawg wrote:Ok, now I have to disagree. Half sour are referred to pickles. The true garlic/dill pickles are made without vinegar, because let’s face it where would a poor Jewish woman living in the pail of settlement 100 years ago would find vinegar. All they had was some salt, some dill, and some garlic that she was growing in her small garden. Now, if you add vinegar you pretty much kill innocent cucumber pretty much right on a spot. But if you let it sit in the brine and ferment then you can eat them at any stage and there are stages. And half sour is one of them. There is even more, or rather less sour, like a quarter sour. A lot of people love to eat them that way. Me, I love them when they are so sour that my father calls them death in the jar. So, here is your the answer.
Charlie, thank you! I always wondered about that term, and the only "half sours" I've ever had seemed to have had vinegar in them. But then, those came in a jar. In Jewish delis, I'm only familiar with "old" vs. "new". I always ask for new, but I'll take anything they've got! Btw: kosher pickles? Best hangover cure EVER.
Jenise wrote:... kosher pickles? Best hangover cure EVER.
FLDG Dishwasher
31838
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
FLDG Dishwasher
31838
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Daniel Rogov wrote:
Now what you've got to do is to find a good Jewish delicatessen, there to buy as many fine frankfurters or knockwurst as you care for, a pile of potato salad, some half-sour sauerkraut, a few kosher pickled cucumbers, some good rye bread and "deli mustard" and to feast on those together with your tomatoes. Be careful though....if ever you should dine that way for three nights in a row, that automatically makes you Jewish.
Best
Rogov
FLDG Dishwasher
31838
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Avi Hein wrote:I never thought I would express my ignorance on this but what are "kosher tomatoes" and why would one pickle tomatoes? Pickled cucumbers, I understand (but the good American kind, not the tiny and sour Israeli kind).
I grew up in America and, occasionally ate in a NY-style deli (in Washington, DC, I admit, not New York), but that tomatoes are anything but the red topping on a salad or burger, perhaps whole, perhaps sliced, perhaps baby, is completely foreign to me.
Avi Hein wrote:I grew up in America and, occasionally ate in a NY-style deli (in Washington, DC, I admit, not New York), but that tomatoes are anything but the red topping on a salad or burger, perhaps whole, perhaps sliced, perhaps baby, is completely foreign to me.
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