No city has had more different pronunciations than Los Angeles.
September 14, 2011
Yes, they're that important.
Pickling, also known as brining, is the process of preserving food by anaerobic fermentation — a fancy way of saying salt in water to produce lactic acid.
And if you put a cucumber in, which predates the pickle, what eventually emerges is a pickle, and I would be in one, if I didn’t pay my respects on Snack a pickle time day, which was well, yesterday, but I believe I’m in a pickle time grace period.
Archeologists believe Mesopotamians, as far back as 2400 BC, were great picklers.
Roman emperors, among them Julius Caesar, fed pickles to their troops in the belief that they made them stronger.
Shakespeare peppered his plays with pickle references.
“Oh, Hamlet, how camest thou in such a pickle?”
Christopher Columbus supposedly brought pickles to the New World.
Thomas Jefferson notes: "On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally's cellar."
The modern era came in with two major developments:
The Heinz pickle pin, a small green pin made in the shape of a pickle, was for over a century one of the most successful promotions ever offered.
Not to mention pickle purveyors packing pickles on the Lower East Side of New York City on Ludlow Street.
Then you really knew what a pickle was.
Today, everything from dill, sweet, sour, half sour, hot, cornichon, to name a few, pickles the landscape.
There are those that profess pickles are mere condiments but we can only pity them, because my dear readers, as I'm sure you know, pickles are truly a noble food.
And nice with a pastrami sandwich.