Path: news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail
From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: rpbc's - sad face
Date: Wed, 12 Feb 2025 10:24:46 -0000 (UTC)
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On 2025-02-12, Carol <cshenk@virginia-beach.com> wrote:
> Dave Smith wrote:
>
>> On 2025-02-11 7:55 p.m., Carol wrote:
>> > Dave Smith wrote:
>> > 
>> > > On 2025-02-11 5:30 p.m., Carol wrote:
>> > > > 2- BIG markup as opposed to making it.  Takes really just mao
>> > > > and some type of pickles (several types work).
>> > > 
>> > > Cornichons. They are like gherkins but  not sweet.\
>> > 
>> > I 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?  They come in large and small pieces.  Some
> may be immature versions.  There are hundreds of pickle recipes,
> probably more.  Hense hundreds of flavor variations.

Cornichon is a specific pickle.

If you wanted hot dogs, would you just say "sausage"?

> Tartar sauce is a basic condiment and at it's roots is just mayo and
> chopped pickle.  

Horse shit.  It is a French sauce with a specific recipe:

https://www.bonappetit.com/recipe/classic-tartar-sauce

>It could be dill, sweet, spiced and a host of things
> in between, including gherkins/cornishons (both of which can come in
> sweet or dill etc. though you may not have experiened that).
>
>> > > Don't forget the capers.
>> > 
>> > While some try to be 'fancy' with them, they are horrrible little
>> > things that have destroyed many an otherwise lovely tasting dish.
>> > They definately would destroy a simple little dab of tartar sauce.
>
>
>> It'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.

How the fuck would you know what the French did?  Have you even
looked at a traditional French tartar sauce recipe?

-- 
Cindy Hamilton