|Proverbs, aphorisms, quotations (English)||by Linux fortune|
This is the best way to eat a kosher dill -- when it's still crunchy,
light green, yet full of garlic flavor. The difference between this
and the typical soggy dark green cucumber corpse is like the
difference between life and death.
You may find it difficult to find a good half-done kosher dill there
in Seattle, so what you should do is take a cab out to the airport,
fly to New York, take the JFK Express to Jay Street-Borough Hall,
transfer to an uptown F, get off at East Broadway, walk north on
Essex (along the park), make your first left onto Hester Street, walk
about fifteen steps, turn ninety degrees left, and stop. Say to the
man, "Let me have a nice half-done." Worth the trouble, wasn't it?
-- Arthur Naiman, "Every Goy's Guide to Yiddish"
|The Kosher Dill was invented in 1723 by Joe Kosher and Sam Dill. It is|
the single most popular pickle variety today, enjoyed throughout the free
world by man, woman and child alike. An astounding 350 billion kosher
dills are eaten each year, averaging out to almost 1/4 pickle per person
per day. New York Times food critic Mimi Sheraton says "The kosher dill
really changed my life. I used to enjoy eating McDonald's hamburgers and
drinking Iron City Lite, and then I encountered the kosher dill pickle.
I realized that there was far more to haute cuisine then I'd ever imagined.
And now, just look at me."
|... I'm IMAGINING a sensuous GIRAFFE, CAVORTING in the BACK ROOM|
of a KOSHER DELI --