Post by CarolPost by Dave SmithPost by CarolI 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?
It beats the hell out of me why you would even ask a dumb question like
that. I quite specifically said that cornichons are like gherkins but
are not sweet. There are lots of pickles made with cucumbers of
different sizes. You can take the small cucumbers and make either
gherkins or cornichons. Larger pickles can be sliced up to make sweet
pickles or bread and butter pickles. The larger ones are often used to
make dill pickles. They are all pickles but all quite different. Some
people use dill pickles for Tartar sauce but the real McCoy calls for
cornichons. You can use gherkins but it is going to be be quite different.
They come in large and small pieces. Some
Post by Carolmay be immature versions. There are hundreds of pickle recipes,
probably more. Hense hundreds of flavor variations.
Yet, for some inexplicable reason, you asked if I was denying that
gherkins are a variety of the same plant used for pickles.
Post by CarolPost by Dave SmithIt'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.
Do you think maybe they are cheaping out on the ingredients and using
cheaper pickles and herbs instead of the more expensive cornichons and
capers? It isn't the first time companies have catered to the lowest
common denominator.