Entries by ChrisS

What’s the Dill With Pickle Juice in a Cocktail?

By Greg Nagel   –   Orange Coast Magazine My uncle once told me about his award-winning family-secret margarita recipe. “Just add a little bit of pickle juice and you’ll blow everyone’s minds!” he would say. The thought of citrus, tequila, and pickle juice may seem like an odd combination on paper, but it actually shores up a […]

Are Jalapenos Healthy For You?

By AREEBA HUSSAIN  –   Reports Healthcare Jalapeños are those spicy chili peppers that you often add to your favorite fast food. They belong to the hot pepper family and due to their distinctive taste; it is easier to add them to many recipes. Naturally, they are small and green or red. They are spicier than green […]

Selling pickles like wine: Premium consumer products from Bharat

From local spirits like feni to fine garments, our products with a little more flair without being bashful about the price might just help revive traditional cottage industries. By Sahil Kini   –   livemint.com My grandmother makes a particular lemon pickle that, in our family, is treated like gold. Aged over years, and in one particular bottle’s […]

The First Annual Vodka and Pickles Festival Gets Creative

Local restaurants present pairings for the festival, held at Grand Prospect Hall on March 18th – tickets on sale now on Brown Paper Tickets.   BROOKLYN, N.Y. (PRWEB) FEBRUARY 20, 2018 Creatively crafted vodka mixed drinks, unlimited pickled dishes, and live entertainment are just a few things guests will find at Grand Prospect Hall on March […]

Super Bowl 52 Patriots vs Eagles: Mike Gillislee eats pickles at halftime

Tom Brady isn’t the only dietary genius on the team. By Rich Hill   –   SBNation New England Patriots quarterback Tom Brady gets a lot of attention for his diet and how it’s enabled him to play at such a high level at the age of 40, but he’s not the only dietary genius on the roster. I spoke with […]

Nukazuke (Rice-Bran Pickles)

By William Pauley   –   Feast Magazine Nukazuke are Japanese pickles made from a rice-bran pickling bed called nukadoko, which looks like wet sand. (Rice bran is the nutrient-rich outer layer of rice grains.) Nukadoko must be aerated by hand every couple days and topped with fresh rice bran frequently. Chef William Pauley of Confluence Kombucha and The GastroLAB […]

Let’s Eat: Scotch eggs were the Naked Egg taco of the 18th century

By Bryna Godar   –   The Cap Times Egg wrapped in sausage that’s breaded and deep-fried sounds like a fast-food experiment akin to the Naked Egg Taco, the inside-out Taco Bell invention with a fried egg as the wrap. In a way, that’s exactly what the Scotch egg is. Food writers dispute the popular snack’s origins, but […]

Bacon ‘Dog’ with Jalapeño Jelly and Vinegar Slaw

By ALISON ASHTON –  Parade ndrew Zimmern’s catering company, Passport Hospitality, serves this pork-belly version of a hot dog at AZ Canteen locations in Minneapolis. “We’ve been serving that for 15 years, and it’s probably one of our best-selling dishes in our stadium concessions,” says Zimmern. “The slaw, the bacon and the jalapeno jelly is such […]


Reprinted from Gourmet Traveller These pork ribs are marinated and slow-cooked in advance, and the potato salad only improves after a day in the fridge.  All that’s left to do on the day is glaze and heat the ribs. You’ll need 3 kgAmerican-style pork rib racks125 ml (½ cup)apple cider vinegar, plus extra for brushing60 […]