Pickles are underrated

You are going to be running to the refrigerator for snacks anyway, so why not make the most of it?  Pickles are cool, fresh, delicious, and just the right size for snacking.  At the same time, they are not too delicious, and they are pretty good for you, more so than say chips or candy.  They store well too.  I have been ordering from Number One Sons (kimchee too, and they deliver in my area), while one very smart reader (Alex R.) recommends Oregon Brineworks, especially the spicy ones.

Soon I’ll be turning to books and movies for your lockdown.


What is the Straussian interpretation of this post?

A self-recommending question.

With the coronavirus, the world found itself in a pickle.

Obviously sexist.

Cuckolds tickle my pickle.

That Tyler - being an academic still getting his salary, plus other sources of income such as book royalties - still has the money to pay expensive foods without regard to anything happening in the broader economy or financial markets.

* to pay *for* expensive foods

Pickles are expensive? Where are you getting your pickles? It's less than 5 a gallon at most supermarkets, and I'm in Jersey.

Plus you get a gigantic tub of them, and you can reuse the pickling juice to make your own / as vinegar for other fermentation so ... I'm confused.

As far as Kimchee is concerned ... Kimchee is popularly eaten in South Korea because it was the only food that could be widely consumed in a time of great poverty. It is really cheap to make, just throw cabbage with red pepper spices and store underground.

nowadays it's more expensive in the US because its "exotic," but any Korean store will sell you it for cheap.

Look at Tyler's Number One Sons link: $10 for a quart of Daikon pickles (i.e., $40 for a gallon) and $15 for a quart of kimchee.

For home delivery in the DC area - which Tyler also mentions - it's free delivery for orders over $45, or $5 for orders over $25. (No delivery for orders less than $25).

I'm not disputing that inexpensive versions of these foods exist. I'm saying that Tyler links to what he's buying, and it's expensive food.

You are correct. Pickle addict here as I’ve Addison’s and thus both crave and need a substantial intake. Pickles are my go to because indeed they satisfy the former while also being low in calorie.

Heading into lockdown I started to search for pickle home delivery. I could not bring myself to purchase any due to high prices vs store-bought ones which are still accessible even coupled with the hazard of the trip. Of course, my problem is that I’m a high volume consumer. I do love a good pickle but there’s a break point on price vs virtue that I simply could not stomach (pun intended). Tyler is likely not a high volume consumer.

There’s probably some economic jargon is should’ve slipped in somewhere on this post. And yes I do make my own during the summer months but that is more for hobby than financial reasons (cheaper and easier to outsource)

*sodium intake. Queue the moan about the edit button

That he shoudl make his own pickles.

they are so easy too.

Yes. But it's hard to find salt in the stores out here.

Asparagus would be the only obvious choice at the moment, in the right-side-up hemisphere.

Isn't salt kinda bad for your blood pressure?

I believe salt only raises your blood pressure temporarily, so it is not a concern unless you are at risk of a heart attack.

Also, the percentage of the population that suffers serious hypertension from salt intake is a decided minority.

The problem is that it's hard to identify who's who until someone develops hypertension.

KimChee, sticky rice, an ice cold beer and a kpop girl are all you need to get through the fake news pandemic.

The Straussian interpretation may be that nobody knows if pickles significantly fight coronavirus but they can be enjoyable as food.

How long does it take for an upper respiratory infection to become lower respiratory and how does it spread downward? If it spreads down the throat consider that you are swallowing vinegar when you eat a pickle. Vinegar is acidic and acids damage viruses.

Greatorex et al wrote... "Importantly, however, our findings indicate that it is possible to use common, low-technology agents such as 1% bleach, 10% malt vinegar, or 0.01% washing-up liquid to rapidly and completely inactivate influenza virus. Thus, in the context of the ongoing pandemic, and especially in low-resource settings, the public does not need to source specialized cleaning products, but can rapidly disinfect potentially contaminated surfaces with agents readily available in most homes." A caveat is that coronavirus is not influenza virus.

Best pickles ever.


That's what she said.

NOS comes to my local farmers market. Can confirm they are very good, especially the Kicky Kimchi. However, they are a little expensive, especially compared to H-Mart, which as of last week was still open and doing their own packaged foods.

This is a good time to learn to make your own lactic-acid, truly fermented pickles, kimchi, jalapeño relish, or whatever. This is not the stuff in vinegar on the grocery shelves, but real pickle-barrel dills or real won bok and daikon kimchi. It's so easy to do, once you get the hang of it! Look for books and interviews by Sandor Katz (and many others now).

Yes, and truly full of pro-biotics for digestive health

I'll be making my own lactic acid on my run tonight.

Tyler, what's your standard Number 1 Sons order? I've got some dill daikon spears in my fridge now, what should I get next time I mask up and go to the farmers market?

I recommend a hot dog or a hamburger and potato chips with the pickle, making for a nice, balanced, snack. :-)

Or me :)

A peanut butter and pickles sandwich is a delight. Tastier than jelly and they stay better contained too.

Yes! I love PBP sandwiches, too!

In which Tyler finally put his money where his mouth is and blazed weed.

Or was it Tyrone?

This literally made me laugh out loud. Next step, a CWT with Tyler appropriately “relaxed.”

Yes! And a good natural sauerkraut. Satisfying and a bit is enough.

May I put in a plug for pickled beets, too?

My fave are the uncooked kind, (Claussen's, in the refrigerated section). I got so tired of looking vainly for bread-and-butter variety, though, that I started making my own a few years ago. Not that hard to do, it turns out, and I've never gone back to the store-bought.

I entirely lost all sense of taste 12 days ago and so my korean-born wife is thrilled that she can now go crazy with the kimchi. She holds jars of kimchi right under my nose and I don't smell a thing. Weirdly , although I've retained most of my taste (about 80%), a few products have no taste at all - among them pickles. I guess most of the pickle experience is olfactory rather than gustative.

corr. : I lost all sense of SMELL

Uhhh, do you have COVID?

I assume I do . But haven't been tested and I have no other systems (other than a few days of intense fatigue around the time I lost my sense of smell)

no other symptoms

This researcher thinks he can track COVID's progress by looking at google searches for "i can't smell".

Two observations: I'm glad that he cited the infamous Google Flu model, where the Big Data people at Google thought they had a superior model for early detection of influenza epidemics. "Analytics" and "big data" are two of the most over-rated and over-hyped words of the past few years. It doesn't matter how many millions of observations and variables you have if they inherently lack predictive value, or if you lack a model of the true process that's going on, or cannot account for how people's behavior will change over time (e.g. the Lucas Critique and the like). Mere pattern matching as with AI/ML techniques, won't do the job.

But they can be useful tools if used with proper humility and knowledge of their limitations.

And his byline describes him as an economist but in the text of his essay he calls himself a data scientist. I guess data scientists have higher social standing these days that economists do. (But see the preceding caution about over-hype.)

That's all fair but a point in Google's favor is that, for its heaviest users, it is the closest thing we have to mind-reading. People tell their darkest secrets to Google but, I agree, you need a predictive model to turn that dark secret into a predictor of mood, behavior, health, etc.

Ach, you need to try Polonaise Polish Dill Pickles. In glass jars. You can get them at Krakus Deli in Fells Point in Baltimore. The Pole who runs the deli smokes sausage, bacon (Bocek), and pork roasts on the premises.

Regards from Santa Fe.

nuts! (perhaps equally underrated)

Why buy them from others? You can put pickles up yourself!

Green olives are my go-to snack when I want flavor and avoid sweets or chip types of munchies.

Pickles are too expensive per unit.

Make your own fridge pickles. Uncooked crispness lasts a couple of weeks and it is easy to match Claussen quality.

Like so many foods these days, one can choose high-end "artisanal" pickles with seemingly no limit on how high prices can go.

Alternately, one can go with a mass-market or store-brand choice that's far more reasonably priced. I'm a fan of bread & butter pickles and really like the HEB store brand that sells for less than $2 per jar ( https://www.heb.com/product-detail/hey-pickle-sweet-bread-butter-chips/2645652 ).

Pickles are low in calories (which is good) but high in sodium (which is bad).

A doctor friend would eat them as a snack to avoid eating chips and other fatty, late-night temptations. His wife would complain that he'd drip pickle juice everywhere.

You know it’s not a real apocalypse when low-calorie is the selling point.

Lockdown, day 437: Bugs are underrated

but high in sodium (which is bad)

A significant minority of Americans are sodium-sensitive, yes, which is why the general advice is for everyone to not eat excess salt.

But the majority actually aren't, and so can freely eat all the salt they like without health consequence. If you know from personal blood-pressure monitoring that you are part of this majority, you can deliberately indulge in salt as a way of avoiding snacks that would actually have negative consequences for your health.

Pickled shallots are good. I like dill pickle in the American style but it's impossible to beat a couple of big pickled onions with a black pudding supper. Now then, how about pickled eggs?

This place in Berkeley is the best!



They are delicious in all forms and seem to be available in more parts of the country these days. First met them in Texas. Now I see them semi-regularly in Pennsylvania.

Best half-sour pickles I've had are from Picklelicious.com (Teaneck, NJ). They deliver in a couple of days and I have a gallon in fridge right now.

Pickles and kimchi make your farts smell like crazy. Not good when everybody is holed in.

Book suggestion: Project Gutenberg ( http://www.gutenberg.org/ ) is a great resource. I've downloaded a few dozen books, for free, many of which are things I've been wanting to read. Even just for an unabridged version of "The 1001 Nights" it would be worth paying a lot for - but it's free!

Currently reading Bertrand Russel's "The Problem with China", which he wrote in 1922. Great book (with problems of course, like all books) and interesting to see a viewpoint from that point in time.

Big fan of PG. https://standardebooks.org/ makes them even nicer.

In 1922, Russell wrote these rather prescient words:

"China, by her resources and her population, is capable of being the greatest Power in the world after the United States. It is much to be feared that, in the process of becoming strong enough to preserve their independence, the Chinese may become strong enough to embark upon a career of imperialism."

> the greatest Power in the world after the United States

In the sense of runner-up, or successor?

Generally my issued with "pickled" anything that isn't done at home nowadays is they are rarely fermented or even brined properly anymore but instead just flavored and most of them go overboard with additives that have no place being there like sugar or ascorbic acid.

That said if you are going the pickled route, have to say I prefer dilly beans, daikon, green tomatoes, and ochre over cucumbers. Give them a try sometime.

Kimchi at most Korean markets are the real deal.

There is a great variety of Indian pickles that can be eaten with other foods. Some ways to eat them - mixed with some rice and vegetable or other oils, with rice and yogurt. The oil and yogurt will temper the hotness of the chilies that go into the pickles.

The commercial Indian "Mixed Pickle" from various makers is great, various goodies in an indescribable paste, whose flavor doesn't map to the standard five flavors at all. I started by adding it to curry, and then eventually graduated to being able to eat it out of the jar.

A good homemade Indian pickle is julienned carrots in grated ginger, lime juice, and salt, with some chili if you want. This works as a topping on all sorts of dishes

Given that we're stuck at home, it's a great time for unrefrigerated, vinegar-free fermented pickles. I end up having to throw half of them out because of funkiness, but there are good Kindle books on how to do this.

Mexican stuff is nice too, such as thinly sliced red onions boiled 30 seconds in vinegar, then refrigerated. Add appropriate spices if you wish.

TIL Tyler drinks

I checked out my "earthquake" food stash and all my tins of salmon are 3 years out of date. Still tastes good though. Might be best not to try the experiment if your medical services are overwhelmed.

Only half-sour pickles are underrated. All other pickles are overrated (not Straussian).

Number One Sons site says their pickles are out of season.

Kenji FTW. Works for most vegetables.

Don't pickles bring a risk of digestive cancer, similar to processed meat?

I remember hearing the same years ago between a causal link between brined (but not fermented) pickles and stomach cancer but not sure the current literature on it nor if it's one of those things, like processed meat, where the risk is so small in practice to effectively be not real, i.e. nobody is eating two pounds of nitrate infused processed meat every day for thirty years.

Number One Sons is good stuff...

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