I was walking through the store yesterday picking up some weekend breakfast stuffs, and saw a product in the deli that hadn't been there before. Half Sour pickles. (A brand the local market just started selling recently, I liked their hot pickles I had tried before).
I grabbed a small container, since I had never had them, or even heard of them, before. When I got home, I opened the container and it had a very distinct smell of fresh cucumbers, bit into one and it tasted like a fresh cucumber that took a short bath in salt/garlic water.
The only problem I see with them is the cucumber skin has a very strong flavor (not present in full pickles). It's overpowering. Anyone familiar with this type of pickle, know anything it goes well with? I'm thinking eating it with a sandwich will cut the strong skin.
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Half-sour pickles.Follow
Can't sleep, clown will eat me.
Pickles are the devil's food.
You could also try peeling the skin off, but part of the appeal (haha, punny) of pickles in a jar was that they were eating ready. Or so people who actually like them have told me.
Edited, Jun 16th 2012 11:31pm by catwho
You could also try peeling the skin off, but part of the appeal (haha, punny) of pickles in a jar was that they were eating ready. Or so people who actually like them have told me.
Edited, Jun 16th 2012 11:31pm by catwho
Please "talk up" if your comprehension white-shifts. I will use simple-happy language-words to help you understand.
I want a burger. I need to go to Dubai, they have the best burgers. 
His Excellency Aethien wrote:
I'm not a big fan of cucumber salad on open sandwiches. Although, now you mention it, I do enjoy cucumber salad on a "frikadellemad." A slice of rye bread, generous amount of salted butter, slices of frikadelle (type of meatball for you Americans) and cucumber salad on top. Same for a "leverpostejsmad." Slice of rye bread again, butter is optional here, thick layer of leverpostej (Danish, of course) and either cucmber salad or sliced pickles on top. They're also good on a roast pork sandwich. Or a "flæskestegssandwich."
Goddamn, I'm hungry now. I'll have to buy more pålæg.
Edited, Jun 17th 2012 11:43am by Mazra
Please "talk up" if your comprehension white-shifts. I will use simple-happy language-words to help you understand.
batter them up and deep fry them.
Mazra wrote:
His Excellency Aethien wrote:
I'm not a big fan of cucumber salad on open sandwiches. Although, now you mention it, I do enjoy cucumber salad on a "frikadellemad." A slice of rye bread, generous amount of salted butter, slices of frikadelle (type of meatball for you Americans) and cucumber salad on top. Same for a "leverpostejsmad." Slice of rye bread again, butter is optional here, thick layer of leverpostej (Danish, of course) and either cucmber salad or sliced pickles on top. They're also good on a roast pork sandwich. Or a "flæskestegssandwich."
Goddamn, I'm hungry now. I'll have to buy more pålæg.
His Excellency Aethien wrote:
Racist, just because Maz is Danish doesn't mean he doesn't enjoy normal sammiges.
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Solrain wrote:
WARs can use semi-colons however we want. I once killed a guy with a semi-colon.
LordFaramir wrote:
ODESNT MATTER CAUSE I HAVE ALCHOLOL IN MY VEINGS BETCH ;3
Nilatai wrote:
Racist, just because Maz is Danish doesn't mean he doesn't enjoy normal sammiges.
One never excludes the other. I enjoy both open and closed sandwiches.
Please "talk up" if your comprehension white-shifts. I will use simple-happy language-words to help you understand.
IMO if it requires cutlery it's not a sandwich!
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Solrain wrote:
WARs can use semi-colons however we want. I once killed a guy with a semi-colon.
LordFaramir wrote:
ODESNT MATTER CAUSE I HAVE ALCHOLOL IN MY VEINGS BETCH ;3
If you need cutlery to eat smørrebrød, you're either doing it wrong or doing it very right.
Please "talk up" if your comprehension white-shifts. I will use simple-happy language-words to help you understand.
Frikadelle is the German word for 'em things to, except in areas that experienced a lot of French migration (where it's Boulette - a word I've also seen in Belgium - full circle?)
I want rye bread, but I can't have it without getting stomach issues and rashes and stuff.
Also, thanks for reminding me I need red cabbage and halal chicken pâté for awesome Danish bread things. Danish food is awesome
I'm having nimko right now. It's awesome
I want rye bread, but I can't have it without getting stomach issues and rashes and stuff.
Also, thanks for reminding me I need red cabbage and halal chicken pâté for awesome Danish bread things. Danish food is awesome
I'm having nimko right now. It's awesome
Nilatai wrote:
IMO if it requires cutlery it's not a sandwich!
Quote:
Over a third of a pound of tender, USDA choice
Black Angus roast beef served open-face on a toasted
baguette with gravy and cheddar-jack cheese.
Black Angus roast beef served open-face on a toasted
baguette with gravy and cheddar-jack cheese.
Kalivha wrote:
Frikadelle is the German word for 'em things to, except in areas that experienced a lot of French migration (where it's Boulette - a word I've also seen in Belgium - full circle?)
I want rye bread, but I can't have it without getting stomach issues and rashes and stuff.
Also, thanks for reminding me I need red cabbage and halal chicken pâté for awesome Danish bread things. Danish food is awesome
I'm having nimko right now. It's awesome
I want rye bread, but I can't have it without getting stomach issues and rashes and stuff.
Also, thanks for reminding me I need red cabbage and halal chicken pâté for awesome Danish bread things. Danish food is awesome
I'm having nimko right now. It's awesome
Also, I found a recipe for Danish frikadelle in a free food/cooking magazine from the supermarket so I'm making that sometime this week.
They're pretty easy to make.
Mix it up, season with salt and pepper, shape "dellerne" and throw them on the frying pan with some butter or whatever you use. If you don't have breadcrumbs, just use flour. You can also use water instead of milk.
I'm pretty sure that's how my mom makes them. It's the recipe from "Frøken Jensens Kogebog" (Miss Jensen's Cookbook) which is from 1901. It's our national cookbook, if there is such a thing, containing lots of traditional Danish recipes.
Edited, Jun 18th 2012 5:40pm by Mazra
- 500g (a pound) of minced pork and veal
- Couple of eggs
- 3-4 dl (~10-13 oz) milk
- Couple of tablespoons of breadcrumbs and/or wheat flour
- A chopped onion (optional)
Mix it up, season with salt and pepper, shape "dellerne" and throw them on the frying pan with some butter or whatever you use. If you don't have breadcrumbs, just use flour. You can also use water instead of milk.
I'm pretty sure that's how my mom makes them. It's the recipe from "Frøken Jensens Kogebog" (Miss Jensen's Cookbook) which is from 1901. It's our national cookbook, if there is such a thing, containing lots of traditional Danish recipes.
Edited, Jun 18th 2012 5:40pm by Mazra
Please "talk up" if your comprehension white-shifts. I will use simple-happy language-words to help you understand.
Denmark has awesome soups, as well.
From how I make them, that recipe is missing some salt and pepper, Maz.
From how I make them, that recipe is missing some salt and pepper, Maz.
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