Re: rpbc's - sad face

On 2025-02-12, Carol <cshenk@virginia-beach.com> wrote:

Dave Smith wrote:
>

On 2025-02-11 7:55 p.m., Carol wrote:

Dave Smith wrote:
 

On 2025-02-11 5:30 p.m., Carol wrote:

2- BIG markup as opposed to making it.  Takes really just mao
and some type of pickles (several types work).

 
Cornichons. They are like gherkins but  not sweet.\

 
I don't need to use fancy words to call a pickle type a pickle type.
Some are sweet an some are not.

 
 
You seem to be confusing fancy with accurate.

>
No Dave, you are.  Do you deny the gherkins are a variety of the same
plant we use for pickles?  They come in large and small pieces.  Some
may be immature versions.  There are hundreds of pickle recipes,
probably more.  Hense hundreds of flavor variations.

Cornichon is a specific pickle.

If you wanted hot dogs, would you just say "sausage"?

Tartar sauce is a basic condiment and at it's roots is just mayo and
chopped pickle. 

Horse shit.  It is a French sauce with a specific recipe:

https://www.bonappetit.com/recipe/classic-tartar-sauce

It could be dill, sweet, spiced and a host of things
in between, including gherkins/cornishons (both of which can come in
sweet or dill etc. though you may not have experiened that).
>

Don't forget the capers.

 
While some try to be 'fancy' with them, they are horrrible little
things that have destroyed many an otherwise lovely tasting dish.
They definately would destroy a simple little dab of tartar sauce.

>
>

It's funny how they seem to be another of those love them or hate
then ingredients. My wife and I like capers. I was surprised to hear
from my son that he really hates capers.  Maybe it is a bit like
anchovies. Some people love them. Many see then as an essential
ingredient in some dishes. Then there are those who hate them.

>
Capers aren't universally liked.  They definately aren't standard in
Tartar sauces which are believed to have been developed by the French
shortly after figuring out mayo.

How the fuck would you know what the French did?  Have you even
looked at a traditional French tartar sauce recipe?

--
Cindy Hamilton