Posted by Dinah on November 1, 2008, at 12:16:12
In reply to Pickled eggs, posted by Dinah on October 30, 2008, at 17:59:11
I'm sure most of you have had eggs in salad, maybe with a vinaigrette dressing. They're good that way, right? This is the same thing without the salad. It's not so weird as you'd think.
The rich buttery egg yolk is a welcome surprise to the mouth, which is more accustomed to crispness coming with the tart taste of pickling. But it's a delightful change. It's really a sensual experience that you just can't have with a pickle.
As it is, it's an experience I just don't have very often. You're probably more or less right about the giant jars in your supermarkets. They may be the hard, rubbery, industrial produced ones. And even when I find some good ones, I can't really stock up on them, because storing them for a long time will turn them hard and rubbery.
It's even more extreme than pickled onions. (The red larger ones, not the tiny cocktail ones. I don't care for cocktail onions.) A pickled onion at the stage where they're pink is delicious. Crisp and pickly but with a bite. A pickled onion once it's very red is a chancy experience. It might be good or it might be mushy and worth only for the garbage.
For the record, pickled sausage can be delicious. But it can also be among the vilest most disgusting things on earth. Depends on the sausage more than the pickling. Pickled pigs feet is off my list. But then I can't tolerate meat that indicates that it came off an animal, never mind one straight off the animal. I don't even like to see whole chickens or turkey. It turns my stomach to see those naked little bodies all curled up in a fetal position. Although I cheerfully eat them if I don't see them first.
Barbaric of me really...
Thanks to those who looked it up! What you found makes sense in light of what Lar said.
poster:Dinah
thread:859970
URL: http://www.dr-bob.org/babble/social/20081031/msgs/860197.html