On 24 Feb 2005 02:15:20 +0100, Wayne Boatwright
> wrote:

>On Wed 23 Feb 2005 05:02:02p, Kenneth wrote in rec.food.cooking:
>
>> On 23 Feb 2005 15:01:30 -0800, "Sheldon" >
>> wrote:
>>
>> <<SNIP>>
>>
>>>Not true. Half sours are just as salty as full sours, just not as
>>>fermented, so they are typically more crisp (fermented is just a
>>>fancy-neato word for rotted).
>>
>> But earlier, you wrote:
>>
>> If ever you ask at a NYC kosher appetizing store for a *full
>> sour* pickle you will be handed, and by handed I mean fished
>> out of a huge wooden barrel by bare hand, a gargantuan
>> bright green crisp oblong sour
>>
>> and I responded:
>>
>>>> In my experience full sours are dark green and are certainly not
>>>> crisp...
>>
>> Which, of course, you dismissed.
>>
>> But, it would appear that now you agree that the more sour,
>> the less crisp.
>>
>> All that remains is for me to ask:
>>
>> Will you agree that full sours are darker in color?
>>
>> All the best,
>>
>
>Well, I didn't write this, but full-sours usually have a dark olive skin
>with a semi-transluscent flesh, are not very crisp, definitely more sour
>and also taste saltier. Half-sours are bright green with flesh that looks
>almost like a fresh cucumber, are crisp, almost not sour at all, and have a
>much milder degree of saltiness. I've eaten both that were commercially
>made, I've made both at home, and I can surely tell the difference.
>
>Wayne

Hi Wayne,

You and I agree on this...

All the best,

--
Kenneth

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