That’s a bit harsh … but definely funny.
Personally, I think that @suzywong 's pickle confusion stems from Branston Pickle which seems too sweet to be called a pickle.
Then why not drink 3 times less often than normal and get 3x better wine.
Did he eventually learn the error of his ways?
Does he still exist?
How did she fit a piano into her sideboard?
It’s a joke. No need to get in a pickle. The OP took it as a humorous comment, which I knew they would, or I wouldn’t have written what I did. Anyway, Oxford Landing, at least the stuff you get in U.K. supermarkets, really is crap. You could make pickles with it.
Hmmm, interesting debate!
Totally irrelevant but it reminds me of an old joke.
“How do you tell the difference between a weasel and a stoat?
A weasel is weaselly recognised, but a stoat is stoatally different.”
I’ll get me coat!
Used to enjoy a bottle of Oxford Landing, I bet HH is a coffee snob as well, inverted of course!
I haven’t touched alcohol since Covid tried to kil me in 2020, just don’t like the taste now.
Mind you, never really liked wine, more beer and Whisky.
Drink a lot of coffee now, but nothing special. Although we do like Lavazza Qualità Rossa Beans.
DG…
Mrs HH buys ground coffee from Waitrose, to use in the cafetière, or French press as they seem to be called these days. We have a stove top espresso maker too, one of those metal Bialetti things, and use pre ground Lavazza, or Illy if we can find it. There are plenty of coffee snobs on here, but I’m not one of them. I’m not a wine snob either and will happily drink modestly priced bottles. We’ve been enjoying an Italian Sangiovese/Primitivo blend recently, which costs £6.75 from The Wine Society. It’s just so much better than the bland generic stuff you get in the supermarket. And that’s the point really, you can get much better quality for the same price. But if it doesn’t matter to people then that’s their choice.
We get our Lavazza coffee as beans from CostCo in 1kg packs when we go there. Also from Amazon as it is a similar price.
We use a Sage Bean to cup machine as Mrs DG likes a Cappuccino coffee which it does make well. I have also started drinking a Latte coffee since Covid, I always drank Americano Coffee previously.
Strange what the long term effects of Covid are. Mind you, I’m pleased the more serious side effects have abated.
DG…
Well naturally I’m a Waitrose person and tried various coffees but pretty well always come back to this
I think once we find a coffee that we like, we tend to stick with it.
DG…
Thank you,
Once you start looking at commercial products, all bets are off once products have been given names by national or global corporate marketing departments who will use whatever name they like if they think it will sell the product. Branston contains both vinegar and sugar and as far as I can tell the vegetables are cooked in it, making it a chutney by definition. What actually happens behind the closed doors of a multinational owned food processing factory will of course be very different to traditional cooking methods.
Frankly I don’t really care what it’s called or how it’s made as long as I can make something far better from a few simple ingredients in my own kitchen
Yes, I wouldn’t touch Branston with a barge pole these days for that reason.
I only ever made this once, and the recipes I looked at did not involve extended cooking of the limes in vinegar and sugar, so in this case I would say that it is indeed a pickle.
Shades of “Scoop”?
Dinner was protracted for nearly an hour, but not by reason of any great profusion or variety of food. It was rather a bad dinner; scarcely better than he would have got at Lord Copper’s infamous table; greatly inferior to the daintily garnished little dishes which he enjoyed at home. In course of time each member of the Boot family had evolved an individual style of eating; before each plate was ranged a little store of seasonings and delicacies, all marked with their owner’s initials–onion salt, Bombay duck, gherkins, garlic vinegar, Dijon mustard, pea-nut butter, icing sugar, varieties of biscuit from Bath and Tunbridge Wells, Parmesan cheese, and a dozen other jars and bottles and tins mingled incongruously with the heavy, Georgian silver; Uncle Theodore had a little spirit lamp and chafing dish with which he concocted a sauce. The dishes as sent in from the kitchen were rather the elementary materials of dinner than the dinner itself.
Harold McGee in Food and Cooking does not mention chutney nor relishes; however, when talking about pickles he emphasises the importance of fermentation, as a pickle is food preservation by immersion in brine or an acid.
Actually not so, as in Britain and EU at least there is legislation and it is enforced, at least in theory though sadly resources have diminished and it is nowhere near as rigorous as it used to be. The namo of a food has to comply with specific requirement, in essence:
For some foods there is a specific name prescribed by law, and where that applies there is no option but to use that name, though that name shall be used as the name of the food though the food business dan add qualifying words to make it more precise. Otherwise if there is customary name for the type pf food, which may be limited to the area where where it is sold, that can be used. In all other cases the any name other than an incorrect reserved description can ge used, prvided that it is sufficiently precise to inform a purchaser of the true nature of the food and to enable it to be distinguished from others with which it could be confused. But be aware a food may have a trade name as well as the descriptive name, but the trade name is not the name of the food.
So, Pickled Eggs” is OK (the name, nothing to do with eating,) but you see a food that says “Fred’s Amazing Relished Eggs” that is not sufficient as it it is not a statutory name, nor customary name, nor is it sufficiently precise to inform you of its true nature, so look further on the label and you should find something that tells you actually what it is, in a way you can understand.if that is not present then report the food (send a photo) to whoever is supposed to enforce food law in your area (typically Trading Standards or Environmental Health).
You maybe getting a bit too “deep” there, IB.
Our post-dinner interest was more along the lines of, “What makes a pickle a pickle, and a chutney a chutney?” And not forgetting, twas fuelled by a bottle (or was it two) of “Nigel’s favourite”, Oxford Landing’s finest Sauvignon Blanc.
Note that the use of the word “pickle” herein has no association with our Tortie Bumese, J. Pixie Pardo, who is often referred to as Pixie Pickle, even though she may share some attributes…such as a bit of a bite!