#tangy pickle

[maneatingryan]

Doritos' Tangy Pickle flavored tortilla chips. Target store, July 2024.

[whumpookies]

Damnit woman fiinnnee here is your ask.... WHAT.... is.... BRANSTON?!?!

😂🤣😂🤣

I seriously shouldn't be surprised you'd Ask that.. remind me never to dare you on something again 🤣

Your gonna be surly disappointed here...

Branston is a brand of chutney originating from the United Kingdom. It is known for its tangy, sweet, and spicy taste and is typically made with a combination of vegetables, fruits, vinegar, and spices. Branston chutney is often served as a condiment with dishes like cheese sandwiches, cold meats, and ploughman's lunches...

Now for the catchy phrase "Bring out the branston"

"Bring on the Branston" is a popular expression originating from a British advertising campaign for Branston Pickle, a popular brand of sweet and tangy chutney-like relish in the UK. The phrase has become a catchy and memorable slogan associated with the product, often used to express excitement or anticipation for something. It is essentially used to suggest that one is ready or enthusiastic about an upcoming event or situation. The phrase cleverly promotes Branston Pickle as an essential condiment to enhance the enjoyment of meals.

So @99point9percentwhump there you go 🤣

[maudeboggins]

sandwiches of the stars, 1929

the clara bow sandwich: jumbo sardines with vinegar mixed with chopped hardboiled eggs on rye, with a pickle ($0.50);

the charlie chaplin sandwich: camembert, roquefort, and sierra cheese on buttered rye ($0.60);

the pola negri sandwich: creamed chicken on toast with parmesan cheese and paprika ($0.75);

the gloria swanson sandwich: egg and sweet corn omelette between buttered toast ($0.40);

the virginia lee sandwich: chicken and tomato on toast with mayonnaise and french dressing ($0.65)

[punk-pins]

made such a delicious sandwich last night that im still thinking about it

[fieriframes]

[(woman) THIS IS OUR DILL PICKLE SOUP. YOU DEFINITELY KNOW IT'S DILL PICKLE SOUP. IT'S GOT THAT TANGY FLAVOR TO IT.]

[buffetlicious]

Since it is only mum and me eating Dinner, we decided not to cook any dishes, only the rice. I was tasked to buy back a small Roasted Chicken from the deli section at the local supermarket. Paired the chicken with some pickled daikon and Nonya Achar (Nonya Spicy Mixed Vegetables).

[bam-monsterhospital]

y'know what a great breakfast is? right now? 6am 'i'm feeling like eating non-breakfast food' munchy time? sammich

toasted bagel

lil bit of dijon mustard

buncha jalepeno-laden monterey jack cheez

dry cured black forest salami

sO FUSGHSDGDNKS GUD

(ah dang i could have added pickled banana peppers fffffffff........ next time. next time!)

[onespices]

Gongura Pickle (Homestyle): Experience Authentic Flavour with Every Bite

Discover the vibrant flavors of our Gongura Pickle, lovingly crafted in homestyle tradition by One Spices. This delightful pickle is made from the finest Gongura leaves, renowned for their tangy and distinctive taste, blended with a perfect mix of aromatic spices. Each jar captures the essence of authentic, homemade goodness, ensuring a burst of flavour in every bite.

A Taste of Tradition

Our Gongura Pickle is a tribute to traditional Indian pickle-making techniques. Carefully selected Gongura leaves are combined with a unique blend of spices, creating a pickle that is both tangy and Savory. The homestyle preparation process ensures that each jar maintains the rich, authentic taste that has been cherished for generations.

Versatile and Delicious

Gongura Pickle is incredibly versatile, making it a fantastic addition to any meal. It pairs wonderfully with hot rice, adds a zing to your favourite roti, and even complements bread, offering a delightful twist to your everyday dishes. Its robust flavour enhances the simplest of meals, turning them into gourmet experiences.

Homemade Goodness in Every Jar

At One Spices, we believe in delivering quality and authenticity. Our Gongura Pickle is handcrafted with care, using traditional recipes passed down through generations. Each jar is a testament to our commitment to preserving the art of homestyle pickle-making, ensuring you enjoy the same rich flavors we do.

Convenient and Accessible

Enjoy the convenience of having this traditional delicacy delivered straight to your doorstep. When you buy Gongura Pickle (Homestyle) online from One Spices, you are just a few clicks away from experiencing the true taste of Indian cuisine. Our easy ordering process and reliable delivery service ensure that you can Savor the flavors of homemade goodness without leaving your home.

Elevate Your Culinary Journey

Bring the authentic taste of Gongura Pickle to your table and elevate your culinary journey with One Spices. Perfect for enhancing the flavour of any dish, our homestyle Gongura Pickle promises a delightful gastronomic adventure. Order your jar today and indulge in the exquisite flavors of tradition, crafted with love and care.

Experience the best of homestyle pickling with One Spices’ Gongura Pickle. Order now and savor the rich, tangy taste of this timeless classic!

[byzerodigital]

Nellikai Pickle (Thokku). Pickle or Rice mix made with Gooseberry

At Vayalfoods, we offer a unique and authentic Nellikai pickle made from fresh Indian gooseberries and a blend of spices. Enjoy the tangy and spicy flavors of this classic Indian condiment that is perfect for any meal

[rodspurethoughts]

National Pickle Day: Celebrating the Tangy Delights of Pickles

Happy #NationalPickleDay! Today, let's relish in the tangy and crunchy goodness of pickles. 🥒🎉 Share your favorite pickle memories and recipes with us! 🥒😋 #Pickles #TastyTreats

Photo by Ron Lach on Pexels.com Why did the pickle take up Pickleball? Because it wanted to be a “dill-lightful” athlete on the court! Just like the versatile and pickle-icious sport of Pickleball, pickles themselves bring a tangy twist to any dish they’re added to. So, whether you’re smashing shots on the Pickleball court or enjoying a pickle-infused snack, let’s pickle our way to fun and…

[lingerieposts]

Japanese Pickled Daikon Looking to add some tangy excitement to your meals? Try making your own Japanese Pickled Daikon with this easy recipe. pickles, pickle, traditional

[madaznwithahat]

Japanese pickled vegetables, Otsukemono oZi Wu

[transgaysex]

one of my favourite things to do ever is to try new flavors even when theyre not the best

[writingwithfolklore]

Describing Foods - A Masterlist

                As a broke university student, I love reading about food. It’s almost like eating a real meal myself <3.

I get a little angry when characters are eating a meal and I barely get to experience it with them. In that, I mean I don’t just want to know what it is, but what it’s like to eat that food—how it tastes, smells, sounds, and feels. Is a perfect croissant still a perfect croissant without the crack of the exterior, the airiness of the pastry inside, the smell of yeast?

                Probably not. When writing about a dish, the smell, texture, technique, taste, and how it looks are all important to painting the experience, so here’s some words to use when describing a meal:

Taste:

Acidic: Sharp tasting. Often used to describe tart or sour foods as well.

Aftertaste: A different taste that remains in the mouth after eating something

Bitter: Tart, sharp, and sometimes harsh flavour.

Bittersweet: Less harsh than bitterness. Tartness + sweetness.

Bland: Has no significant flavor or texture

Briny: Just means salty. Often describes pickled foods.

Citrusy: Bright flavour like… well citrus fruits—oranges, lemons, limes, etc.

Cooling: Mimics that cooling feel—like mint.

Earthy: Reminiscent of soil. Can be used to describe wines, root vegetables, and mushrooms.

Fiery: Another word for spicy.

Fresh: Light and crisp—describes produce or herbs.

Fruity: Sweet and reminiscent of fruit.

Full-bodied: Rich and ‘feels heavy’ in your mouth. Can describe wines or soups.

Herbal: Bright, fresh, sometimes earthy from the presence of herbs

Honeyed: Sweet or candied taste like honey.

Nutty: Taste similar to the flavors of nuts. Often used to describe certain cheeses.

Rich: Full, heavy flavour. Often dishes that contain cream taste rich.

Robust: Rich + Earthy. Used for lots of wines or aged liquor.

Savory: Describes meaty, earthy dishes and soups.

Sharp: Harsh, bitter, or tart taste. Used to describe acidic foods.

Smoky: Reminiscent of the smell of smoke.

Sour: Biting, tangy, tart flavor.

Spicy: Burning taste.

Sweet: Sugary.

Tangy: Tart, biting taste—feels tingly

Tart: Sharp, bitter, or sour flavour. Used to describe acidic foods.

Woody: Earthy, sometimes nutty taste. Describes some coffees or cheeses.

Yeasty: Earthy taste reminiscent of yeast. Describes beer and bread.

Zesty: Fresh, vivid, or invigorating flavour.

Sound/Texture:

Sound has a lot to do with texture, so I've combined them for this section!

Airy: Light, pillowy texture (think inside of croissant)

Brittle: Hard but easy to break

Bubbly: Usually during heating, when bubbles rise to the surface—low sound.

Buttery: Smooth, creamy texture (think certain pasta sauces)

Chewy: Food that needs to be chewed thoroughly. Can be light and bouncy (chewy bread) or heavy (steak) and sticky (candy)

Creamy: A smooth and rich texture, comes from dairy.

Crispy: Light texture with slight crunch.

Crumbly: Food with loose structure that falls apart into crumbs.

Crunchy: Firm, crisp texture with a sharp, loud noise.

Crusty (behave): Food with a hard outer layer and soft interior (many loaves and breads)

Delicate: Light and fine, feels like it can come apart easily.

Doughy: Soft and heavy, usually pale colouring.

Fizzy: Usually liquids—a hissing sound, feels like ‘static’

Flaky: Light, characterized by layers that come apart during eating.

Fluffy: light and airy.

Frothy/Foamy: Airy bubbles, usually in a drink like a latte.

Gamey: Usually refers to meats when they’re very “meaty”

Gooey: Viscous, sometimes sticky texture from moisture in a dense/solid food.

Hearty: Firm, robust texture.

Juicy: Tender and succulent texture from liquid in a solid food (steak)

Molten: Hot, gooey

Oily: Slick, heavy, lingers on the tongue.

Silky: Fine, smooth texture that feels sleek.

Smooth: Texture free of grit, lumps, or edges.

Snap: A quick, sharp, crackling sound when broken.

Squelch: A soft sucking sound when pressure is applied. Somewhat gross.

Sticky: Gluiness in the mouth.

Succulent: Tender and juicy

Tender: Soft and easy to break down

Velvety: Smooth and rich

Smell:

Acrid: Strong, bitter, unpleasant

Comforting: pleasant, probably calls back to a nice memory

Damp: Wet smelling—probably a bit earthy

Delicate: subtle, faint, not overpowering

Earthy: reminiscent of soil

Fetid: Caused by decay—unpleasant

Fishy: reminiscent of fish

Floral/flowery: Reminiscent of flowers

Fragrant: Sweet or pleasing

Fresh: Cool, crisp, refreshing—produce, probably not cooked

Funky: Something’s gone off

Heady: Strong smell, pungent, rich

Musty: Not fresh

Perfumed: Pleasant, reminiscent of something (can be perfumed with citrus, say)

Piquant: stinging, pungent—tickles the nose

Powerful: strong

Rancid: Definitely gone off, decomposing

Ripe: Strong, usually unpleasant smell

Savory: spicy, salty, no elements of sweetness

Sour: has gone off

Spicy: Sharp, tingles the nose

Tangy: Strong and bitter but in a good way

Tart: Sharp

Woody: earthy smell, reminiscent of wood

Sight:

Usually texture gives us a really good picture of what a food looks like, so here’s some non-texture sight additions:

Blistered: Bumpy exterior.

Caramelized: Usually golden brown

Cloudy: Splotched. Almost see through if not for a slight white or grey mist.

Colourful: Bright and vibrant

Glassy: Resembling glass

Glossy: Smooth, shiny

Marbled: Two colours intertwined

Opaque: Not transparent. Can’t see through.

Ripe: Colourful (can be to a fault). Nearing the end of its edible state.

Scaly: Covered in scales, fish.

Shiny: Appears wet or glossy

Sparkling: Glimmers under the light

Stuffed: An ingredient placed inside a larger part with no additional space.

Translucent: Allows light through

Vibrant: Striking, bright

Food Prep:

How the food is prepared gives it these other attributes. If your character is familiar with cooking (or is the cook themselves!) they may describe food this way.

Baked: Cooked in an oven. Results in browned or crispy outer layer.

Blackened: When food is dipped in butter and coated with spices then cooked in a hot pan—spices darken, making it appear ‘blackened’

Blanched: Food scalded in boiling water and moved to cold water so it stops cooking. Texture comes out soft.

Braised: Food that is briefly fried in fat and then stewed in a pot. Results in seared, crispy exterior with a tender interior.

Breaded: Coated with breadcrumbs/batter then baked or fried so it turns crispy

Broiled: Food cooked with intense radiant heat in an oven or on the grill. Results in a darkened appearance and crispy texture.

Caramelized: Food slow-cooked until it’s browned, nutty, and has a bit of sweetness.

Charred: Grilled, roasted, or broiled and gains a blackened exterior and smoky flavor.

Fermented: Food that’s sat with bacteria, yeast, or another microorganism and has produced acids, alcohols, or gases. Results in a biting, pungent flavor. (Kimchi is fermented)

Fried: Food cooked by submerging in hot oil. Creates crispy, crunchy texture and golden colour.

Glazed: Food with a coating brushed onto its surface. Appears glossy with a thin, flavorful, and crisp outer layer.

Infused: Food steeped in liquid with another ingredient so it carries the essence of that ingredient. Used with herbs usually.

Marinated: Usually meat soaked in liquid containing flavourful herbs, spices, vinegar, or oil.

Poached: Food cooked in near boiling water. Results in tender, moist texture.

Roasted: Food cooked with dry heat in an oven or over the fire. Results in browned exterior and crisp coating.

Sautéed: Food cooked quickly in small amount of fat.

Seared: Food cooked in small amount of fat until caramelized. Finished by roasting or grilling. Results in crisp exterior and tender interior.

Smoked: Food exposed to smoke from smoldering wood for a long time. Results in that distinctive smoky flavor.

Whipped: Food beaten to incorporate air. Light and fluffy.

What did I miss?

[zoruanna]

Pasta Salad - Fiesta Pasta Salad with Dill Pickles