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Thread: Hello to all; this is my first post on this site.

  1. #1
    kara432 Guest

    Default Hello to all; this is my first post on this site.


    I live in Petaluma, California and have very recently started making my
    own
    pickles (new pickles). Growing up in N.Y.C. gave me the opportunity to
    hop on a subway to the Kosher pickle stores in the East village and eat
    right out of the barrels. There were new pickles, 1/2 sours, 3/4
    sours, dill,...etc.; I was in heaven. After visiting last year for the
    first time in too long, I was at the Jersey Shore and found some freshly
    jarred Bah-Tempte (either 1/2 sours or new pickles) and was quite
    pleased. I was only lucky the first time with the jarred pickles,
    because unfortunately, if the pickles remain in the brine for too long
    (which is most often the case with jarred pickles) it starts to seep
    into the cucumbers and they lose their incredible crunch. The color of
    the cucumber also changes from a fresh bright green to a normal green.
    To get to the point, for the past year I have been trying to locate
    some of those mind-blowing, fresh, crunchy, garlicky new pickles and
    not only was I successful in locating them, but I can make them just as
    well!!! There is a store in N.Y.C. called The Pickle Guys, on Essex
    Street and one in Brooklyn too of which I caught a glimpse of a number
    of months ago on a new show (Chefs vs. City) on the cooking network and
    literally screamed when I saw those familiar red barrels filled with
    tons of pickled goodies. The Pickle Guys
    have a website and they are incredibly gracious people. I ordered 1/2
    gallon of the new pickles (and a mousepad) and 2 days later they were
    at my front door. If I was in the position financially, I'd be
    ordering weekly because they are the best pickles in the world and are
    made fresh weekly!! I called the store a few times to give praise and
    the last time I called I got up the courage to ask Mike (thank you Mike
    and the Pickle Guys if by any chance you hear about this blog!) if I
    were to try and make the pickles myself with a list of ingredients, did
    he think they would turn out O.K.. Well, he did and they did and I've
    made 3 batches so far and it's been amazing. Here's the problem. This
    was not the best summer in terms of produce in California and there are
    no more pickling cucumbers left at the farmer's market or in the
    supermarkets. It's too late in the season. Does ANYONE know where I
    can get some FRESH Kirby cucumbers shipped to Petaluma at a reasonable
    cost?
    I'd appreciate any feedback immensely and would like to apologize for
    the length of my first post! I have a tendency to get a bit
    enthusiastic when discussing food. Thank you in advance. Take it
    easy. Kara




    --
    kara432

  2. #2
    Cheryl Guest

    Default Re: Hello to all; this is my first post on this site.


    "kara432" <[email protected]> wrote in message
    news:[email protected]..
    >
    > I live in Petaluma, California and have very recently started making my
    > own
    > pickles (new pickles).


    Hiya Kara. I had to snip all the pickle stuff because I hate anything
    pickled, but wanted to say Hi.

    Cheryl


  3. #3
    notbob Guest

    Default Re: Hello to all; this is my first post on this site.

    On 2009-10-14, kara432 <[email protected]> wrote:

    > I live in Petaluma, California and have very recently started making
    > my own pickles.......


    Welcome aboard, Kara.

    nb

  4. #4
    Ravenlynne Guest

    Default Re: Hello to all; this is my first post on this site.

    kara432 scribbled on the wall in permanent marker:

    >
    > I live in Petaluma, California and have very recently started making
    > my own
    > pickles (new pickles). Growing up in N.Y.C. gave me the opportunity
    > to hop on a subway to the Kosher pickle stores in the East village
    > and eat right out of the barrels. There were new pickles, 1/2 sours,
    > 3/4 sours, dill,...etc.; I was in heaven. After visiting last year
    > for the first time in too long, I was at the Jersey Shore and found
    > some freshly jarred Bah-Tempte (either 1/2 sours or new pickles) and
    > was quite pleased. I was only lucky the first time with the jarred
    > pickles, because unfortunately, if the pickles remain in the brine
    > for too long (which is most often the case with jarred pickles) it
    > starts to seep into the cucumbers and they lose their incredible
    > crunch. The color of the cucumber also changes from a fresh bright
    > green to a normal green. To get to the point, for the past year I
    > have been trying to locate some of those mind-blowing, fresh,
    > crunchy, garlicky new pickles and not only was I successful in
    > locating them, but I can make them just as well!!! There is a store
    > in N.Y.C. called The Pickle Guys, on Essex Street and one in Brooklyn
    > too of which I caught a glimpse of a number of months ago on a new
    > show (Chefs vs. City) on the cooking network and literally screamed
    > when I saw those familiar red barrels filled with tons of pickled
    > goodies. The Pickle Guys have a website and they are incredibly
    > gracious people. I ordered 1/2 gallon of the new pickles (and a
    > mousepad) and 2 days later they were at my front door. If I was in
    > the position financially, I'd be ordering weekly because they are the
    > best pickles in the world and are made fresh weekly!! I called the
    > store a few times to give praise and the last time I called I got up
    > the courage to ask Mike (thank you Mike and the Pickle Guys if by any
    > chance you hear about this blog!) if I were to try and make the
    > pickles myself with a list of ingredients, did he think they would
    > turn out O.K.. Well, he did and they did and I've made 3 batches so
    > far and it's been amazing. Here's the problem. This was not the
    > best summer in terms of produce in California and there are no more
    > pickling cucumbers left at the farmer's market or in the
    > supermarkets. It's too late in the season. Does ANYONE know where I
    > can get some FRESH Kirby cucumbers shipped to Petaluma at a
    > reasonable cost? I'd appreciate any feedback immensely and would
    > like to apologize for the length of my first post! I have a tendency
    > to get a bit enthusiastic when discussing food. Thank you in
    > advance. Take it easy. Kara


    Hi Kara!

    --
    My blog: http://ravenwolflodge.blogspot.com

  5. #5
    PeterL Guest

    Default PING: Dan Abel Re: Hello to all; this is my first post on this site.

    kara432 <[email protected]> wrote in
    news:[email protected]:

    >
    > I live in Petaluma, California



    Gidday Kara!!

    Don't know if I can get you out of your pickle sourcing pickle..... but Dan
    Abel lives just down the road from you, so he might know where to find some.




    --
    Peter Lucas
    Brisbane
    Australia


    If we are not meant to eat animals,
    why are they made of meat?

  6. #6
    Lynn from Fargo Ografmorffig Guest

    Default Re: PING: Dan Abel Re: Hello to all; this is my first post on thissite.

    On Oct 13, 10:45*pm, PeterL <P...@brissie.aus> wrote:
    > kara432 <kara432.51ae659.771...@foodbanter.com> wrote innews:[email protected]:
    >
    >
    >
    > > I live in Petaluma, California

    >
    > Gidday Kara!!
    >
    > Don't know if I can get you out of your pickle sourcing pickle..... but Dan
    > Abel lives just down the road from you, so he might know where to find some.
    >
    > --
    > Peter Lucas * * * * * * * * * * * * * *
    > Brisbane * * * * * * * * * * * * * * * *
    > Australia * * *
    >
    > If we are not meant to eat animals,
    > why are they made of meat?


    Kara,
    Just in case you don't know how to get ahold of Dan Abel, you can just
    "PING" him.
    That means you put out a post like "PING Dan Abel" Then in the body
    of the post ask him your question. He may not have read your original
    post (this one) but he'll probably answer the ping.
    If you know all this stuff already . . . never mind ;-)
    Lynn in Fargo
    PS: The Pickle Queen here is Barb S from Minneapolis. She posts under
    "Melba's Jammin' " She knows EVERYTHING!

  7. #7
    Christine Dabney Guest

    Default Re: PING: Dan Abel Re: Hello to all; this is my first post on this site.

    On Tue, 13 Oct 2009 21:44:43 -0700 (PDT), Lynn from Fargo Ografmorffig
    <[email protected]> wrote:


    >PS: The Pickle Queen here is Barb S from Minneapolis. She posts under
    >"Melba's Jammin' " She knows EVERYTHING!


    Also post in rec.food.preserving about any pickling questions...

    Christine

  8. #8
    brooklyn1 Guest

    Default Re: Hello to all; this is my first post on this site.

    kara432 wrote:
    >
    >I live in Petaluma, California
    >Does ANYONE know where I can get some FRESH Kirby cucumbers


    Grow your own.

  9. #9
    Nancy Young Guest

    Default Re: Hello to all; this is my first post on this site.

    kara432 wrote:
    > I live in Petaluma, California and have very recently started making
    > my own
    > pickles (new pickles). Growing up in N.Y.C. gave me the opportunity
    > to hop on a subway to the Kosher pickle stores in the East village
    > and eat right out of the barrels. There were new pickles, 1/2 sours,
    > 3/4 sours, dill,...etc.; I was in heaven. After visiting last year
    > for the first time in too long, I was at the Jersey Shore and found
    > some freshly jarred Bah-Tempte (either 1/2 sours or new pickles) and
    > was quite pleased. I was only lucky the first time with the jarred
    > pickles, because unfortunately, if the pickles remain in the brine
    > for too long (which is most often the case with jarred pickles) it
    > starts to seep into the cucumbers and they lose their incredible
    > crunch. The color of the cucumber also changes from a fresh bright
    > green to a normal green. To get to the point, for the past year I
    > have been trying to locate some of those mind-blowing, fresh,
    > crunchy, garlicky new pickles and not only was I successful in
    > locating them, but I can make them just as well!!! There is a store
    > in N.Y.C. called The Pickle Guys, on Essex Street and one in Brooklyn
    > too of which I caught a glimpse of a number of months ago on a new
    > show (Chefs vs. City) on the cooking network and literally screamed
    > when I saw those familiar red barrels filled with tons of pickled
    > goodies.


    I get what you're saying, I have searched for good half sours and
    haven't had any luck. Thanks for the recommendation, I'll probably
    order from them.

    Welcome to the group.

    nancy

  10. #10
    George Leppla Guest

    Default Re: Hello to all; this is my first post on this site.


    "kara432" <[email protected]> wrote in message
    news:[email protected]..
    >
    > I live in Petaluma, California and have very recently started making my
    > own
    > pickles (new pickles). Growing up in N.Y.C. gave me the opportunity to
    > hop on a subway to the Kosher pickle stores in the East village and eat
    > right out of the barrels. There were new pickles, 1/2 sours, 3/4
    > sours, dill,...etc.; I was in heaven.


    When I was a kid, we would often go to the "city" (New York) to go to the
    dentist that my father liked. It was just around the block from Katz's Deli
    and we would have lunch there, then shop the small stores and pushcarts in
    the area. We would often by pickles and sauerkraut from a barrel store over
    near Delancy.

    I haven't had a good half-sour pickle in years.

    George L


  11. #11
    Nancy2 Guest

    Default Re: Hello to all; this is my first post on this site.

    > When I was a kid, we would often go to the "city" (New York) to go to the
    > dentist that my father liked. *It was just around the block from Katz'sDeli


    >
    > George L



    Forgive me for this very, very bad joke from my previous life:

    "What is hairy and sleeps with cats?"

    "Mrs. Katz, and sometimes Mrs. Haselmeyer."

    N.

  12. #12
    Dan Abel Guest

    Default Re: PING: Dan Abel Re: Hello to all; this is my first post on this site.

    In article
    <[email protected]>,
    Lynn from Fargo Ografmorffig <[email protected]> wrote:

    > On Oct 13, 10:45*pm, PeterL <P...@brissie.aus> wrote:
    > > kara432 <kara432.51ae659.771...@foodbanter.com> wrote
    > > innews:[email protected]:
    > >
    > >
    > >
    > > > I live in Petaluma, California


    Welcome, Kara. I live in Petaluma, near the hospital. My Email is at
    the bottom, if you want to share some personal info.

    > > Don't know if I can get you out of your pickle sourcing pickle..... but Dan
    > > Abel lives just down the road from you, so he might know where to find
    > > some.


    > Kara,
    > Just in case you don't know how to get ahold of Dan Abel, you can just
    > "PING" him.
    > That means you put out a post like "PING Dan Abel" Then in the body
    > of the post ask him your question. He may not have read your original
    > post (this one) but he'll probably answer the ping.


    I read the original post, but don't know too much about pickles, less
    than you could fit inside a cornichon. I'm not on a low sodium diet,
    but I have high blood pressure, and the doctors say to watch sodium
    intake. Pickles are about the first thing mentioned.

    So I don't know about pickles in Petaluma. Some other things, but not
    pickles. Of course, the San Francisco Bay Area is a foodie heaven. I
    wouldn't be surprised if there were pickles somewhere.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  13. #13
    Janet Wilder Guest

    Default Re: Hello to all; this is my first post on this site.

    kara432 wrote:

    Hi Kara. My daughter was Cara with a "C"

    I grew up with pickles from the guy on Essex Street. My mom always had a
    huge jar of them in the house. We lived just across the river from
    Manhattan but my folks were originally from the Lower East Side. (I
    don't think they called it the East Village then. My dad came from the
    East Village which was E. 7th between 2nd and 3rd Avenue not far from
    Cooper Union)

    Did you ask mile if you could purchase a bag of the pickling spices? I'm
    betting he will sell you some.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  14. #14
    Melba's Jammin' Guest

    Default Re: PING: Dan Abel Re: Hello to all; this is my first post on this site.

    In article
    <[email protected]>,
    Lynn from Fargo Ografmorffig <[email protected]> wrote:

    > PS: The Pickle Queen here is Barb S from Minneapolis. She posts under
    > "Melba's Jammin' " She knows EVERYTHING!


    Not only do I not know everything, there are a couple others who post
    here who probably know more: The Cook, zxcvbob, and George Shirley. But
    thanks for the VOC.

    Personally, I'd not be looking to have out of season cucumbers shipped
    to me. Ideally, they're pickled (or at least starting the process) the
    day they're picked. Enjoy them to the max when you can get them in
    season and suffer the rest of the year. JMO.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Yes, I Can! blog updated 10/14/2009

  15. #15
    ChattyCathy Guest

    Default Re: Hello to all; this is my first post on this site.

    kara432 wrote:

    >
    > I live in Petaluma, California and have very recently started making
    > my own
    > pickles (new pickles).


    <snipped for space>

    > I'd appreciate any feedback immensely and would like to apologize for
    > the length of my first post! I have a tendency to get a bit
    > enthusiastic when discussing food. Thank you in advance. Take it
    > easy. Kara


    Hi Kara!

    Can't help you with your pickle problem 'cos I live on the other side of
    the world, but I'd like to also say "Welcome".

    And as others have pointed out, Barb's our Pickle Queen (a.k.a. Melba's
    Jammin'). She's got a great food blog too and IIRC she put up a great
    article about making B&B pickles (which she won First Prize(s) for at
    the "Minnesota State Fair")

    Ah, here it is, if you'd like to take a peek:

    http://web.me.com/barbschaller/Hangi...ickles_II.html
    or
    http://tinyurl.com/ylmjjca

    --
    Cheers
    Chatty Cathy

  16. #16
    brooklyn1 Guest

    Default Re: PING: Dan Abel Re: Hello to all; this is my first post on this site.

    Melba's Jammin' wrote:
    > Lynn from Fargo wrote:
    >
    >> PS: The Pickle Queen here is Barb S from Minneapolis. She posts under
    >> "Melba's Jammin' " She knows EVERYTHING!

    >
    >Personally, I'd not be looking to have out of season cucumbers shipped
    >to me. Ideally, they're pickled (or at least starting the process) the
    >day they're picked. Enjoy them to the max when you can get them in
    >season and suffer the rest of the year. JMO.


    Even better to begin the process within the hour. That's why I
    responded with "Grow your own". Cukes are very easy to grow, Kirbys
    are especially productive. Have your brine ready before going out to
    pick.

  17. #17
    kara432 Guest

    Default Re: Hello to all; this is my first post on this site.


    brooklyn1;1390166 Wrote:
    > kara432 wrote:-
    >
    > I live in Petaluma, California
    > Does ANYONE know where I can get some FRESH Kirby cucumbers-
    >
    > Grow your own.


    Thank you for your response; however, if growing my own was an option,
    I wouldn't have asked the question! Unfortunately, I don't have a
    yard, the pickling cucumber season is just coming to an end in Northern
    California, and I am unable to garden at all, due a back injury. Bye.




    --
    kara432

  18. #18
    kara432 Guest

    Default Re: Hello to all; this is my first post on this site.


    'Cheryl[_3_ Wrote:
    > ;1390090']"kara432" [email protected] wrote in
    > message
    > news:[email protected]..-
    >
    > I live in Petaluma, California and have very recently started making
    > my
    > own
    > pickles (new pickles).-
    >
    > Hiya Kara. I had to snip all the pickle stuff because I hate anything
    >
    > pickled, but wanted to say Hi.
    >
    > Cheryl

    Hey Cheryl,
    I'm sorry you don't like pickles but I'm glad you said Hi! I'm sure
    well speak again soon, until then, take care.
    Kara




    --
    kara432

  19. #19
    kara432 Guest

    Default Re: Hello to all; this is my first post on this site.


    notbob;1390091 Wrote:
    > On 2009-10-14, kara432 [email protected] wrote:
    > -
    > I live in Petaluma, California and have very recently started making
    > my own pickles.......-
    >
    > Welcome aboard, Kara.
    >
    > nb


    Thanks nb. I'm looking forward to some GOOD food discussions.

    Later,
    Kara




    --
    kara432

  20. #20
    kara432 Guest

    Default Re: Hello to all; this is my first post on this site.


    brooklyn1;1390665 Wrote:
    > Melba's Jammin' wrote:-
    > Lynn from Fargo wrote:
    > -
    > PS: The Pickle Queen here is Barb S from Minneapolis. She posts
    > under
    > "Melba's Jammin' " She knows EVERYTHING!-
    >
    > Personally, I'd not be looking to have out of season cucumbers shipped
    >
    > to me. Ideally, they're pickled (or at least starting the process) the
    >
    > day they're picked. Enjoy them to the max when you can get them in
    > season and suffer the rest of the year. JMO.-
    >
    > Even better to begin the process within the hour. That's why I
    > responded with "Grow your own". Cukes are very easy to grow, Kirbys
    > are especially productive. Have your brine ready before going out to
    > pick.


    Thanks for the advice. The guys from The Pickle Guys on Essex Street
    get Kirby's all year round and not only do they make the new pickles
    once a week, they also do not use any preservatives either. I'll
    probably give them a call r.e. where and if it's possible to get good
    pickling cucs (just like you said, "within the hour"!) in California.
    Otherwise, I'll just have to be patient and wait until next season.
    It'll be difficult but doable! If I get desperate, I can always try
    pickling the Persian cucumbers which Whole Foods has on a regular
    basis.

    Take it easy.
    Kara




    --
    kara432

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