Just Jack Posted June 11, 2016 Posted June 11, 2016 You can now buy just the juice, no need to strain out the pickles.... http://m.mentalfloss.com/article.php?id=81447
KD in CA Posted June 12, 2016 Posted June 12, 2016 Cool. That'll knock ten minutes off my Rhetatta recipe time.
Chef Jim Posted June 12, 2016 Posted June 12, 2016 No!! As a professional Retatta needs to be chunky.
ExiledInIllinois Posted June 12, 2016 Posted June 12, 2016 Or alcoholics. I knew somebody, when they were growing up, used to save spent pickle juice for a friend that was an alcoholic. It seems the pickle juice (the real kind) would keep them on the straight & narrow... WTF! LoL... Half this board would need a 2-liter a day!
Beef Jerky Posted June 12, 2016 Posted June 12, 2016 http://www.bonappetit.com/test-kitchen/cooking-tips/article/15-ways-to-use-leftover-pickle-juice
DC Tom Posted June 13, 2016 Posted June 13, 2016 (edited) I fail to see how that speeds up cooking time, when the majority of the time is spent boiling water and improperly frying noodles. Straining pickle juice was never even part of the recipe, oddly enough. Side note: rettata is 11 years old this month. (How do I know that? Because I checked the rettata thread that's still pinned to the top of the baseball board.) Edited June 13, 2016 by DC Tom
Nanker Posted June 14, 2016 Posted June 14, 2016 Wow. 11 years old. It'll be going to High School soon.
Cugalabanza Posted June 14, 2016 Posted June 14, 2016 Wow. 11 years old. It'll be going to High School soon. Rettata will be entering that awkward phase and starting to feel those strange and wonderful stirrings from down below.
BuffaloBill Posted June 15, 2016 Posted June 15, 2016 Rettata will be entering that awkward phase and starting to feel those strange and wonderful stirrings from down below. Stirrings??? You mean slavishly beckoning non-deniable urges?
BarleyNY Posted June 15, 2016 Posted June 15, 2016 I have loved mental floss for years. Great magazine and merch.
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