Website review: The New York Times & Log In
duppy discovered this in Food/Cooking
•4 reviews since May 9, 2007
cooking
•nytimes.com/2007/05/09/dining/09kool.html
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Reviews of this website
duppy discovered 14 months ago- Wow. That so... hmmm. Red pickle. Hmmm.
- Rubbrbaron rated 7 weeks ago
- From the page: "Those pickles were once mere dills. They were once green. Their exteriors remain pebbly, a reminder that long ago they began their lives on a farm, on the ground, as cucumbers. "But they now have an arresting color that combines green and garnet, and a bracing sour-sweet taste that they owe to a long marinade in cherry or tropical fruit or strawberry Kool-Aid. "Kool-Aid pickles violate tradition, maybe even propriety. Depending on your palate and perspective, they are either the worst thing to happen to pickles since plastic brining barrels or a brave new taste sensation to be celebrated."
- rxreed rated 14 months ago
- From the page: "Kool-Aid pickles violate tradition, maybe even propriety. Depending on your palate and perspective, they are either the worst thing to happen to pickles since plastic brining barrels or a brave new taste sensation to be celebrated."
- schipperc rated 14 months ago
- Pickle. A Red pickle.
