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WaxRubiks
2006-Oct-12, 04:16 PM
is it the vinegar? I occasionally crave it myself.

NEOWatcher
2006-Oct-12, 04:23 PM
is it the vinegar? I occasionally crave it myself.
Why would anyone crave anything?

But; if you are thinking of pickles as a specific, I would guess it's the salt.

antoniseb
2006-Oct-12, 04:31 PM
salt... or electrolytes in general.

Swift
2006-Oct-12, 07:39 PM
My wife is an absolute pickle addict. She probably eats one to three every day. Even has a favorite brand, Bubbies. It probably is the salt, she has an ostomy, has to drink lots of fluids, and so she probably needs the salt. But I don't think that is the entire thing, since she liked them even before the ostomy.

I often kid that I married the salt creature from Star Trek, the one with the suckers on its finger tips. If I ever stop the pickle supply, they'll find me dead with all these sucker marks on my body. ;)

NEOWatcher
2006-Oct-12, 07:48 PM
...Even has a favorite brand, Bubbies...
Assuming that is a twisted spelling of the Eastern European word, I would guess that those are Garlic Dills.

(Warning: local content)
Assuming they are, where can I get them?

01101001
2006-Oct-12, 08:45 PM
is it the vinegar? I occasionally crave it myself.

Whatever happened to questions here* being about space and astronomy?


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Swift
2006-Oct-12, 08:47 PM
Assuming that is a twisted spelling of the Eastern European word, I would guess that those are Garlic Dills.

(Warning: local content)
Assuming they are, where can I get them?
Bubbies (http://www.bubbies.com/index.shtml). Her favorite are the Kosher Dills, though they make other ones too. They are from San Francisco I believe. In the Cleveland area we have gotten them from Mustard Seed in Solon and Wild Oats in Beachwood. There may be other locations too.

And no, I receive no profit from this, but they are very good pickles.

Roy Batty
2006-Oct-13, 04:08 AM
is it the vinegar? I occasionally crave it myself.
It's because pickles go well with cheese Grommit! :)

Jens
2006-Oct-13, 08:00 AM
Whatever happened to questions here* being about space and astronomy?



OK. How about, if pickles are so good, why isn't there a constellation named after them? Picklearius. :)

Swift
2006-Oct-13, 01:28 PM
OK. How about, if pickles are so good, why isn't there a constellation named after them? Picklearius. :)
Little known fact: the Big Dipper is actually a ladle for pulling pickles out of a pickle barrel (http://www.youngsgeneralstore.com/pics/pickles.jpg).

Ronald Brak
2006-Oct-13, 03:20 PM
It seems that pickels and cucumbers have no real nutritional value. This is odd. I always assumed they were good for you on account of how they taste bad. Humans are quite good at selecting foods that contain nutrients they require. (Unfortunately many of us have bodies that still think they are in the middle of an ice age and enjoy loading up on fats.) Since cucumber doesn't contain much in the way of nutrients I guess it's the salt that people crave.

Actually something with plenty of fiber like cucumber might be a good thing to settle your stomach and so people might feel like some to help maintain inner peace.

Swift
2006-Oct-13, 03:32 PM
It seems that pickels and cucumbers have no real nutritional value. This is odd. I always assumed they were good for you on account of how they taste bad. Humans are quite good at selecting foods that contain nutrients they require. (Unfortunately many of us have bodies that still think they are in the middle of an ice age and enjoy loading up on fats.) Since cucumber doesn't contain much in the way of nutrients I guess it's the salt that people crave.

Actually something with plenty of fiber like cucumber might be a good thing to settle your stomach and so people might feel like some to help maintain inner peace.
I wouldn't say none. This page (http://www.lpl.arizona.edu/~bcohen/cucumbers/nutrition.html) for cuke nutritional information: pretty good for vitamin C and A and fiber.

Pickles don't seem so good for you, they are very high in sodium (LINK (http://www.kidsnutrition.org/consumer/nyc/volSP-00-f.htm), link2 (http://www.dietfacts.com/html/nutrition-facts/claussen-kosher-dill-wholes-pickles-821.htm)).

Eroica
2006-Oct-13, 04:59 PM
It's the vinegar that attracts my palate. Just thinking about the sharp taste of ethanoic acid sets my juices flowing.

NEOWatcher
2006-Oct-13, 05:07 PM
It's the vinegar that attracts my palate. Just thinking about the sharp taste of ethanoic acid sets my juices flowing.
Aaah; but a good garlic dill has no vinegar.
My dad made the best ones I know, and the only ingredients to the brine were Garlic, Salt, Dill and Rye Bread.
Also, there's nothing like a 2 or 3 day half-done pickle.

Frantic Freddie
2006-Oct-13, 09:20 PM
What's a cheeseburger without dill slices? Or a hotdog without sweet relish?

Downright un-American,gosh dern it!

01101001
2006-Oct-13, 09:51 PM
It's the vinegar that attracts my palate. Just thinking about the sharp taste of ethanoic acid sets my juices flowing.


Acetic Acid Material Safety Data Sheet (http://ptcl.chem.ox.ac.uk/MSDS/AC/acetic_acid.html)


[However, the data sheet for acetic acid, which outlines the hazards presented by the pure acid, should not be taken as representing the hazards (if any!) which might be associated with vinegar.]

Melting point: 16.7 C
Boiling point: 118 C
Specific gravity: 1.05
Vapour density 2.07
Vapour pressure 11 mm Hg at 20 C, 20 mm Hg at 30 C
Flash point: 40 C
Explosion limits: 4% - 16%
Ignition temperature 426 C

Stability
Stable. Substances to be avoided include alcohols, aldehydes, halogen-halogen compounds, oxidizing agents, metals, alkali hydroxides, anhydrides, nonmetallic halides, permanganates, peroxides, ethanolamine, carbonates. Flammable.

Toxicology
This material is strongly corrosive and causes serious burns. Very harmful if swallowed. Lachrymator.

Personal protection
Safety glasses or face mask, nitrile gloves, good ventilation.

BioSci
2006-Oct-13, 10:51 PM
Aaah; but a good garlic dill has no vinegar.
My dad made the best ones I know, and the only ingredients to the brine were Garlic, Salt, Dill and Rye Bread.
Also, there's nothing like a 2 or 3 day half-done pickle.

But does contain lactic acid - result of traditional fermentation process.
Not as sharp as pickles made with acetic acid. If processed correctly, results in a fine pickle - preferred by many!