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Old 07-28-2013, 02:52 PM   #41
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Pickles is used as a noun in these parts Katy, and always means pickled cucumbers in various cuts or left whole. There are naturally other veggies and even meats that are pickled, in that case pickled is used as a verb, such as pickled beets.

Hope I didn't step on Dawgs paws but I like sliced "bread and butter" pickles on my sandwich. I have no idea why they're called "bread and butter pickles" but they're a little sweet and spicy, and sliced.
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Old 07-28-2013, 02:55 PM   #42
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Pickles is used as a noun in these parts Katy, and always means pickled cucumbers in various cuts or left whole. There are naturally other veggies and even meats that are pickled, in that case pickled is used as a verb, such as pickled beets.

Hope I didn't step on Dawgs paws but I like sliced pickles on my sandwich.
Sorry, should have mentioned we always slice our dills on our sammies too.

I make refrigerator/ freezer cucumber pickles that are sweet and spicy, they're also good with PP.
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Old 07-28-2013, 03:00 PM   #43
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Sour dill cucumbers, we can get the big or the baby ones, we can also get them pre-sliced. Sweet gherkins would also be nice. Vlasic is a reliable brand here, nice and crisp.

You can put the coleslaw in the sandwich, or serve it on the side, same with the dill pickles. Oh, and baked beans!
Ah ha! Okay, I have pickled "cornichons" in my fridge - which are basically baby pickled gherkins/cucumbers. I had a feeling that is what you meant, but it's always worth checking. No problem adding them!

However, I will have to draw the line at baked beans - there is only so much I can eat in one sitting!
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Old 07-28-2013, 03:03 PM   #44
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Pickles is used as a noun in these parts Katy, and always means pickled cucumbers in various cuts or left whole. There are naturally other veggies and even meats that are pickled, in that case pickled is used as a verb, such as pickled beets.

Hope I didn't step on Dawgs paws but I like sliced "bread and butter" pickles on my sandwich. I have no idea why they're called "bread and butter pickles" but they're a little sweet and spicy, and sliced.

Got it! "pickles = what I would call sliced gherkin" Thanks Kayelle!
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Old 07-28-2013, 04:39 PM   #45
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Katy, those pickles are probably super sweet. At least the one's I buy are. The dill ones that Dawg mentioned are without any sweetener, possibly with garlic (Kosher style) or or without (Polish style). They also have something here in New England they call "half-sour". I call them half-done.

"Pickles" can also mean a certain type of cucumber, a shorter, firmer one used in making dill or sweet pickles. Lastly, "Pickles" is the name of one of my friend's cats.

Have we "pickled" your brain yet?
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Old 07-28-2013, 05:24 PM   #46
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Katy, those pickles are probably super sweet. At least the one's I buy are. The dill ones that Dawg mentioned are without any sweetener, possibly with garlic (Kosher style) or or without (Polish style). They also have something here in New England they call "half-sour". I call them half-done.

"Pickles" can also mean a certain type of cucumber, a shorter, firmer one used in making dill or sweet pickles. Lastly, "Pickles" is the name of one of my friend's cats.

Have we "pickled" your brain yet?
You are having a good stab at it CG!!

But not to worry - my pickled gherkins are in the sour vinegar with dill. (I am not fond of the sweet variety)

Oh and by the way, I now know the REAL reason it is called "pulled pork"! It's because when it is sitting there all innocent and cooked and tender, it is very easy to keep going to it and pulling bits off it! (There may not be much left for tomorrow....)
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Old 07-28-2013, 06:55 PM   #47
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So thank you GG for a brilliant and fool-proof recipe - much appreciated!
I'm thrilled you liked it! And you've gotten great advice on ways to enjoy the rest. It is great stuff, btw, some people like it pulled and some like it chopped. It's all good
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Old 07-28-2013, 07:03 PM   #48
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I'm thrilled you liked it! And you've gotten great advice on ways to enjoy the rest. It is great stuff, btw, some people like it pulled and some like it chopped. It's all good
I just told my brother (let's call him O) that we are having more pulled pork tomorrow - with coleslaw and potato salad. (and "pickles") He is (would you believe), not very upset!

It's a great recipe GG. And you were absolutely right - cheese would have added nothing at all to it. (And I very rarely say that about cheese!) So thanks very much.
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Old 07-28-2013, 07:22 PM   #49
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My chunk of pork shoulder is nearly defrosted. I will be rubbing it in a little while.
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Old 07-29-2013, 03:15 PM   #50
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I forgot about the pork in the fridge. I just now got in the slow cooker. Is it supposed to be on "low"?

There is one very disappointed Stirling.
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Slow Cooker Pulled Pork [B][SIZE=3]Slow Cooker Pulled Pork[/SIZE][/B] [B]Spice Mix (adapted from Cooks Illustrated)[/B] 4 tablespoons smoked paprika 2 tablespoons table salt 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons dark brown sugar, packed 1 tablespoon garlic powder 1 tablespoon ground black pepper 1 tablespoon dried oregano 1 tablespoon granulated sugar 1 tablespoon ground white pepper 1 teaspoon cayenne pepper Combine thoroughly in a small bowl. Any remaining spice mix can be stored for several months in an air-tight container. [B]Pork [/B] 3-4 lb. pork shoulder roast 1 yellow onion 1 cup apple cider vinegar Cut the roast into two pieces, to provide more surface area for the spice mix, then massage the spices all over the pork. I start with about a half cup of the rub and put it in a separate container to avoid contaminating the original container (there will probably be some spice mix left over). Refrigerate the meat in a plastic bag overnight. In the morning, take it out of the fridge to warm up a little. Peel and slice a yellow onion, place it in the bottom of the slow cooker, and put the roast on top. Then pour a cup of apple cider vinegar into the pot, being careful not to wash the rub off the pork. Cook for 8-10 hours, turning once, till fork-tender. Turn off the slow cooker and remove the pork to a large bowl, to cool slightly. Use two forks to remove the fat and pull the pork into shreds. Pour 1/2 cup of the liquid (vinegar plus drippings and any rendered fat) into a cup measure and refrigerate to make the fat congeal on top; remove and discard the fat. The liquid may be used to moisten the pork, if necessary, or to make a sauce. Serving suggestions: Mix pork with your favorite barbecue sauce and serve on burger buns with cole slaw. Or, mix pork with salsa and use to fill tacos, burritos or enchiladas, along with your favorite Mexican toppings. 3 stars 1 reviews
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