Of pickles and burgers

'Tis the season for not so much of the time for cooking. Today we indulged in a new variety of veggie burger, Amy's Chicago Burger, which features mushrooms, walnuts (!), vegetables of assorted sorts, soy, and cheese. The walnuts are not identifiable as such in the burger, you will be happy to learn. We found them quite tasty, in that bulky, satisfying veggie-burger way, and distinctive, though I can't quite put my finger on which direction they are distinctive in.

Here at the Flower Box, we always have the same meal when veggie burgers are in the offing: burgers (usually topped with cheese and onions), olive oil potato chips, and kosher dills. The same goes for grilled cheese. So here is my question: Why is it that pickles from the refrigerator aisle are so infinitely better than the ones that just sit on the shelves? They're both put up in sterilized jars, right? So why the enormous difference in goodness?

Posted by redfox at December 11, 2002 10:48 PM (dinner reports)

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