Words matter. These are the best Pickles Quotes from famous people such as Mario Batali, Barney Frank, J. Kenji Lopez-Alt, Rachel Khoo, Melissa Leong, and they’re great for sharing with your friends.
All the information you could want is constantly streaming at you like a runaway truck – books, newspaper stories, Web sites, apps, how-to videos, this article you’re reading, even entire magazines devoted to single subjects like charcuterie or wedding cakes or pickles.
The fact that they’re a congressionally chartered group should no more incline people to give to that group than the fact that it’s National Pickle Month should make them eat more pickles.
Ham and cheese between two slices of bread do not make a great sandwich. But add some creamy mayonnaise, maybe some bright pickles, and some crunchy vegetables, and we got a decent lunch going on.
Since Londoners started taking their burgers as seriously as the Americans do, discerning burger lovers have come out of the woodwork to judge every component from buns to pickles, patties to cheeses.
From hearty beet-red borscht and soft, pliable pierogi dumplings to dill-scented pickles and hearty braises, the food of Eastern Europe – that is The Ukraine, Russia, Hungary, Poland, Georgia and their close neighbours – is tasty stuff, but it’s never really taken off in Australia in any significant way.
Buttermilk’s palate-cleansing tartness is one reason it’s used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles.
I don’t know why I love cherries and I love pickles. I eat about two or three Claussen pickles a day. Those are just things I snack on.
I was drawn to street photography because there are pictures everywhere there: a woman holding a dog, a baby screaming to be put in a pram, kids playing punch ball, stores with huge barrels of kosher pickles outside. I wanted to photograph life, and here it was.
Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon. We still eat these things because we like them. But they are no longer the mainstay of our diet.
I love cheese, and I love onions, pickles, and crunchy things. That’s as far as I go with having things crunchy on my burger. I wouldn’t go as far as having carrots on my burger. I’ll just keep it simple with pickles and cucumbers and some raw onions.
I do a devilish borscht, and I’m very good at pickles. I used to make jars and jars of sweet-and-sour pickled cucumbers.
I’m a pickle fiend. I like all kinds of pickles: garlic pickle, lemon pickle, mango pickle, jackfruit pickle, you name it.
I don’t believe in storks. I know they don’t deliver babies; they deliver pickles.
I was your typical pregnant lady – pickles and watermelon.
We came from a family where we ran our own small business. Our dad made his own products. We made our own sausages, our own meatloafs, our own pickles. Dad had to do everything himself. He had to figure out how to finance his business.
Most Americans don’t shout their politics, much less blast it from their TVs while serving you fried pickles – that’s the Left.
I love dill pickles! They’re on my rider for my concerts so I eat one every day.
What I love is a peanut butter and pickle sandwich. I’ll just have peanut butter and bananas, then peanut butter and pickles. Peanut butter and chocolate I don’t recommend.
For me, Hyderabad was all about summer holidays, rasam rice, spicy pickles, and more.
I love cooking Japanese food at home. It’s so easy to make an easy fry, a saute, or a quick braise and serve it over a bowl of rice with pickles and a side salad.
