On Wed 23 Feb 2005 06:20:23p, Kenneth wrote in rec.food.cooking:

> 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, you have to remember that Sheldon is an idiot and knows not
whereof he speaks. I haven't actually seen one of his posts in well over
two years thanks to my score file, although I do see snippets that are
quoted in other posts.

Cheers!
Wayne