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Post by Deleted on Apr 22, 2009 21:17:10 GMT
Welcome, pickle juice drinkers. Here is the place to share our love.
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Post by rikita on Apr 22, 2009 21:27:26 GMT
actually it is somewhere between all the time and sometimes. i like vinegar and sour things in general i think...
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Post by BigIain on Apr 22, 2009 21:52:10 GMT
*the same shudder normally reserved for kidneys and liver*
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Post by Deleted on Apr 22, 2009 22:02:33 GMT
But Iain, cheap red wine and pickle juice are almost the same thing!  |
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Post by BigIain on Apr 22, 2009 22:10:19 GMT
Well we are back to the old "cheap" versus "poor quality thing again"!!! I am not having any wine these days so maybe you had better sell your shares in wine producers?  |
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Post by rikita on Apr 22, 2009 22:12:12 GMT
oh, liver can be very very nice too...
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Post by BigIain on Apr 22, 2009 22:12:54 GMT
I would rather drink pickle juice than Cellarier des Dauphins red wine in any case.
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Post by gringalais on Apr 22, 2009 23:02:54 GMT
Sometimes. I like sour stuff too. My mom said as a kid she used to get in trouble for drinking spoonfuls of vinegar, it must be genetic.
Iain - the wine industry is in trouble, I think. I am cutting back on wine to just weekends.
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Post by Deleted on Apr 23, 2009 0:01:50 GMT
I had occasion to make a recipe that called for apple cider vinegar a couple days ago. When I uncapped the bottle I had to taste it.
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Post by hwinpp on Apr 23, 2009 5:20:34 GMT
After a long night drinking it is quite common in northern Germany to have Rollmops for breakfast. I usually would also drink the sour brine it is pickled in. But I wouldn't go out of my way to actually buy it the day before. Only if it was already in the fridge.
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Post by Deleted on Apr 23, 2009 5:30:29 GMT
I have a jar of rollmops in my refrigerator at this very moment.  |
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Post by hwinpp on Apr 23, 2009 7:42:56 GMT
Are they called rollmops in French? Do you have Bismarkhering? Basically the same thing but not rolled up, so no pickled cucumber.
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Post by Deleted on Apr 23, 2009 7:59:54 GMT
Yes, they are called rollmops in France -- but in any case, they are never French, always imported, usually from Denmark. Lots of other kinds of herring are available, salted, smoked, unsalty, fresh, pickled, in cream, etc. Mmmm... usually eated with boiled warm potatoes.  |
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Post by hwinpp on Apr 23, 2009 9:41:45 GMT
Yes, yes, yes. With the boiled potatoes and raw onion rings it will make a full meal. Haven't thought of them for years, now you've got me started...
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Post by Deleted on Apr 23, 2009 10:10:43 GMT
Just pull some out of the Tonle Sap.
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Post by hwinpp on Apr 23, 2009 11:01:45 GMT
Very funny Jack  There's a German butcher shop here called Danmeats (originally Danish). Maybe he imports some things. But I think he's from Bavaria so there might be some communication problem ... |
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Post by rikita on Apr 23, 2009 20:35:27 GMT
for some reason i never ate rollmops very much... instead, i very much like brathering, and also the juice it is in when in the glass...
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Post by Don Cuevas on Apr 24, 2009 0:09:44 GMT
While visiting Oaxaca, Mexico, I saw a snack called something like "pedrazos". It's dried heels of bread dipped in chile-infused brine/vinegar. It must be the climate or some vital nutrient lack in the local diet that makes people crave these. I didn't try it. However, it's not so strange if you consider the Italian panzanella salad, made of dried or toasted bread chunks with tomatoes, onions, olive oil and vinegar. Back to Oaxaca, the stand I visited specialized in cured fruits, both in syrups and in vinegars.  Note the plastic bag of dried bread heels hanging to the right at the back of the stand. Some of the cured fruits were pleasing to me; others were so intensely salty-sour, eg, a preserved mango, that I couldn't finish it. |
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Post by bixaorellana on Apr 24, 2009 2:10:36 GMT
Piedrazos ~~ yes, they're the kind of thing that can set off weird cravings. As a matter of fact, as soon as I saw the picture I got that involuntary salivation provoked by super salty-sour.
You should have tried them. You might only be able to eat part of one, but there's something about the crunchy/soppy/sour/bread combination that is compelling.
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Post by komsomol on Apr 24, 2009 9:36:44 GMT
As long as pickle juice is not too salty, it is good.
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Post by Don Cuevas on Apr 24, 2009 23:43:53 GMT
Piedrazos ~~ yes, they're the kind of thing that can set off weird cravings. As a matter of fact, as soon as I saw the picture I got that involuntary salivation provoked by super salty-sour. You should have tried them. You might only be able to eat part of one, but there's something about the crunchy/soppy/sour/bread combination that is compelling. La próxima vez. |
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Post by Deleted on Apr 25, 2009 10:45:12 GMT
I just drank the remaining mustard sauce from my can of mackerel. If we hadn't had this discussion, I probably would not have done so.
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Post by rikita on Apr 27, 2009 21:52:43 GMT
in other words, you are blaming us... hehe...
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Post by bixaorellana on Apr 28, 2009 2:36:13 GMT
It is catching! I've had sour cravings ever since this thread started. Tonight I had hot dogs for supper. Since I had no sauerkraut, I chopped some cabbage very finely. Then I finely smushed garlic, cumin, & black pepper in a mortar, added some cider vinegar, & poured that on the cabbage. Added salt & the juice from some sour pickles. It was messy, but good.
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Post by rikita on Apr 28, 2009 21:02:06 GMT
ah what i like is the pickled cabbage i can get in the turkish stores, which is sour and spicy... i like making soup from it. should buy some again.
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Post by Deleted on Apr 28, 2009 21:11:10 GMT
What kind of soup do you make?
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Post by rikita on Apr 29, 2009 21:44:57 GMT
well sour and spicy cabbage soup. like, i just cut the pickled cabbage, add water and some of the juice from the cabbage glass, and maybe some other vegetables (tomatos for example, potatos maybe etc.) and some extra spices. it varies each time, really, most of my cooking is just what i feel like doing that moment, and usually it turns out more or less edible.
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Post by Deleted on Apr 29, 2009 21:55:59 GMT
I understand the concept, strangely enough by thinking of various sour Thai and Vietnamese soups.
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Post by rikita on Apr 29, 2009 22:05:29 GMT
sour soups are very common in romania too... there they are called "ciorba", while a non-sour soup is a "supa"... they have this kind of sour juice they add that is called "bors" and i think has something to do with bread-dough... one of the sour soups is "ciorba de varza" (cabbage soup) so that very remotely resembles the soup i make, though i guess they make it quite differently... well anyway, i think my liking for sour soups started when i returned from romania... since i couldn't get bors here, i instead just added a lot of tomatos at first to make it a bit sour... and as i said, later i discovered the pickled cabbage...
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Post by BigIain on May 1, 2009 8:14:47 GMT
ok wierdos, sorry, pickle juice drinkers... I was fishing some jalapeno peppers out of their bottle last night and actually thought twice about savouring some of the pickling juice remaining in the bottle. I decided not to as I imagine that this is at the spicy end of your fetish, sorry, drinking habit. Maybe next time?...
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