A Civil World. Off-topic discussions on a variety of topics. > Food
"Sauces and Pickles"
Thipu1:
In the early days of our marriage, Mr. Thipu and I spent a week on St. Eustatius. It wasn't much of a tourist destination but it had a wonderful history. One of the first synagogues in the New World was built there. In the 18th century, the place was wide open. You could get anything you wanted. It would have been the perfect place for Captain Jack Sparrow. Much of the heavy artillery used by the American forces in the Revolution came in through St. Eustatius.
When we visited, there was a nice little museum that taught the history of the place. I was much taken with a letter that an English lady wrote to her family. Her husband had the same first name as Mr. Thipu and the two men shared similar concerns.
"X, ever mindful of the table, has provided us with a great variety of sauces and pickles".
We have our own sauces and pickles we enjoy. They include:
Branston Pickle. You can't get it at the corner bodega but there are places in the neighborhood where it's available at a reasonable price. We love it with roast meat.
Outerbridge's Sherry Pepper. I've written before about our debacle trying to make it at home. Still, there's nothing better than adding a dash of this to a bowl of home-made pea soup or beef barley soup on a cold night.
Russki Kren. I'm sorry to say that this probably died with the demise of the Soviet Union. Still, this horseradish was the greatest sinus clearer of all time.
What are your favorite 'sauces and pickles'?
Celany:
Oooooh, I am a huge sauce and pickle fan. Hines stopped selling their sour dill pickles a number of years ago, and I've mourned the loss ever since. I've yet to find one with the same sour mouth-puckering flavor.
I love going to The Pickle Guys in the lower east side and getting their sours, their hot sours, and their pickled pepperonici (I grew up calling them banana peppers).
For sauces, I'm a huge mustard fan & I have quite a collection of beer-made mustards, a wine-must mustard, and a sweet-tart cherry honey mustard.
I'm also a big fan of horseradish (can you tell I love strong things? ;D), though I haven't yet found a particular brand that I'm crazy about.
Thipu1:
Good horseradish today is hard to find. About the only thing available id Gold's.
It isn't bad but Gold's Horseradish is to Russki Kren as a Hershey's Kiss is to a double cream truffle from Harrod's.
You know what I mean.
Nibsey:
What about colemans horseradish sauce, wasn't it you in the other thrend who said they had access to a uk shop because over here it's not rare at all and colemans is the most popular brand. At least it's the one that always in our fridge. :D
veryfluffy:
In the interests of this being a transatlantic knowledge exchange, I should point out the different meanings of the word "pickle". In the US, "pickle" seems to be limited to "pickled cucumber", which are called gherkins or cornichons over here. By contrast, in the UK, "pickle" refers to a sauce or condiment made from vegetables and/or fruit, what I think might be similar to what is called a "relish" in the US.
For example, Branston pickle: http://en.wikipedia.org/wiki/Branston_(food)
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