Speaking of sandwiches ...
Dunno why, but I can't find a decent pickle in MA. And it should go without saying, but when I say pickle, I mean dill(ed) pickle.
In New England, it seems that they take a small cucumber, splash it with a bit of vinegar (that might perhaps have briefly been introduced to a clove of garlic), & call it a pickle. The horror.
When I lived in Toronto, Strub's was my pickle of choice. For me, the best was a batch of new dills ('half-sours') that was somewhat more aged, but not fully sour. Happily, I learned a while back that Trader Joe's house brand is made by Strub's.
My mother's sister made an outstanding pickle. A bit more pepper in the brine than one might usually encounter, but it made for a splendid bite.
In the U.S., Bubbies is pretty darned good.
And the best had to be during Passover a few years ago, when my dad ordered a gallon tub that came to us from some outfit in Manhattan's lower east side.
So, what of it, pickle-philes?
Dunno why, but I can't find a decent pickle in MA. And it should go without saying, but when I say pickle, I mean dill(ed) pickle.
In New England, it seems that they take a small cucumber, splash it with a bit of vinegar (that might perhaps have briefly been introduced to a clove of garlic), & call it a pickle. The horror.
When I lived in Toronto, Strub's was my pickle of choice. For me, the best was a batch of new dills ('half-sours') that was somewhat more aged, but not fully sour. Happily, I learned a while back that Trader Joe's house brand is made by Strub's.
My mother's sister made an outstanding pickle. A bit more pepper in the brine than one might usually encounter, but it made for a splendid bite.
In the U.S., Bubbies is pretty darned good.
And the best had to be during Passover a few years ago, when my dad ordered a gallon tub that came to us from some outfit in Manhattan's lower east side.
So, what of it, pickle-philes?