How many pickles are in this photo?

mcblink said:
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So help LRT and I settle an argument please.

In this photo, I cut 2 (whole) big dill pickles into spears. I now have 8 spears......but only 2 pickles...follow me???

Now, say that I cut these 2 cucumbers into 8 spears, before the pickling process, and THEN pickled them, do I have 8 individual pickles now? Or is it two?

I maintain that I have 8 pickles, because if not for the pickling process, they would not be pickles any which way.



LRT, on the other hand says a pickle is a whole pickled cucumber.

So where does this leave pickled peppers? Pickled onions? Pickled eggs? Pickled pig's feet? Pickled sausage?

I say anything pulled out of the pickle jar is a goddamned pickle. LRT says it has to have a skin on it to be considered a whole pickle.

Please help us, TTR. You're our only hope.

We're about to go outside and thump our bare chests over this deal.

:poo:.
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Oh no o_O not the pickle mathematics, not that.
 
Session 5 said:
Preying Mantis, don't eat salt....or pickles....;)

Hackmaster
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Assuming we are dealing just with a pickled cucumber, let’s frame the question.

Does the term “pickle” apply strictly to the entire pickled cucumber, or can the term be extrapolated to apply to portions of the cucumber, such as “"spears", "chips", or "slices" cut from it?

This is a very perplexing question.

Personally, I think the time of cutting, i.e., before or after the pickling process, is irrelevant. The spirit of the issue really derives from whether or not a subdivided portion of a pickled cucumber can rightfully be called a “pickle”, or must it be qualified in some fashion, such as calling it a “pickle spear”.

If one is to hold to the opinion that the term "pickle" can only apply to the entire fruit (a cucumber is a fruit, not a vegetable) this position is further complicated when one considers how much must be removed to no longer qualify as a “pickle”, but must now be referred to as a “pickle spear” or “pickle chip”. What would be the requisite ratio?

I would suggest that descriptive statements such as "spear", "chip", or "slice" are not intended to distinguish such portions as being different from the larger "pickle", rendering such portions as not being, themselves, pickles. Rather, such descriptive statements are meant to describe the shape or size of the portions. However, I would hold that the portions cut from the larger item, whether before or after pickling, are, themselves, pickles.



Now, y'all know why I am in sales!!!
 
smitty_p said:
Assuming we are dealing just with a pickled cucumber, let’s frame the question.

Does the term “pickle” apply strictly to the entire pickled cucumber, or can the term be extrapolated to apply to portions of the cucumber, such as “"spears", "chips", or "slices" cut from it?

This is a very perplexing question.

Personally, I think the time of cutting, i.e., before or after the pickling process, is irrelevant. The spirit of the issue really derives from whether or not a subdivided portion of a pickled cucumber can rightfully be called a “pickle”, or must it be qualified in some fashion, such as calling it a “pickle spear”.

If one is to hold to the opinion that the term "pickle" can only apply to the entire fruit (a cucumber is a fruit, not a vegetable) this position is further complicated when one considers how much must be removed to no longer qualify as a “pickle”, but must now be referred to as a “pickle spear” or “pickle chip”. What would be the requisite ratio?

I would suggest that descriptive statements such as "spear", "chip", or "slice" are not intended to distinguish such portions as being different from the larger "pickle", rendering such portions as not being, themselves, pickles. Rather, such descriptive statements are meant to describe the shape or size of the portions. However, I would hold that the portions cut from the larger item, whether before or after pickling, are, themselves, pickles.



Now, y'all know why I am in sales!!!
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What if it's fish?
 
smitty_p said:
Assuming we are dealing just with a pickled cucumber, let’s frame the question.

Does the term “pickle” apply strictly to the entire pickled cucumber, or can the term be extrapolated to apply to portions of the cucumber, such as “"spears", "chips", or "slices" cut from it?

This is a very perplexing question.

Personally, I think the time of cutting, i.e., before or after the pickling process, is irrelevant. The spirit of the issue really derives from whether or not a subdivided portion of a pickled cucumber can rightfully be called a “pickle”, or must it be qualified in some fashion, such as calling it a “pickle spear”.

If one is to hold to the opinion that the term "pickle" can only apply to the entire fruit (a cucumber is a fruit, not a vegetable) this position is further complicated when one considers how much must be removed to no longer qualify as a “pickle”, but must now be referred to as a “pickle spear” or “pickle chip”. What would be the requisite ratio?

I would suggest that descriptive statements such as "spear", "chip", or "slice" are not intended to distinguish such portions as being different from the larger "pickle", rendering such portions as not being, themselves, pickles. Rather, such descriptive statements are meant to describe the shape or size of the portions. However, I would hold that the portions cut from the larger item, whether before or after pickling, are, themselves, pickles.



Now, y'all know why I am in sales!!!
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Hmmmm...
So regardless of descriptive language, such as "spears" or "chips", a pickle is a pickle, because it's been pickled...

Moreover, whether the fruit/veg was cut before or after being pickled is irrelevant...because it's still pickled...

I follow you, but I'm having to think extra hard now...
 
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mcblink said:
Not sure I'd eat that.

Now that you mention it, I believe we've possibly talked about this before.....I seem to remember Gahr having some insight on pickled fish as well..
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You pickle Northern Pike. Makes the bones dissolve. You might like it. Or not. I think the previous fish conversation was about Lutefisk.
 
Cadorman said:
You pickle Northern Pike. Makes the bones dissolve. You might like it. Or not.
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We have professional fishermen around here that fish for a bounty on those. The idea is to protect our salmon. They like to eat the fingerlings.

We do have a lake that gets stocked with tiger muskie though. Which is a northern pike/muskie hybrid. They're generally sterile, and are used for controlling carp in some fisheries.
 
mcblink said:
We have professional fishermen around here that fish for a bounty on those. The idea is to protect our salmon. They like to eat the fingerlings.

We do have a lake that gets stocked with tiger muskie though. Which is a northern pike/muskie hybrid. They're generally sterile, and are used for controlling carp in some fisheries.
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Yeah, lots of Pike here. They are actually pretty tasty. The little Y bones are just annoying to deal with. I have a lake by my cabin that has those Tiger Muskies. They never grow long enough to be able to keep them here. I think they have to be 56 inches. I haven't seen one over about 42.
 
If a wedge, chip, or hamburger cut is still considered to be classified as a pickle, then why would it be labeled as a wedge, chip, or hamburger cut on the jar?
 
LRT said:
If a wedge, chip, or hamburger cut is still considered to be classified as a pickle, then why would it be labeled as a wedge, chip, or hamburger cut on the jar?
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See smitty's post above

Descriptive language pertaining to the shape of the pickle.
 
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