John Mudd Loves Pickles

January 1, 2010

The first pickle of the New Year (and new decade for that matter) was served next to a delicious pork barbecue sandwich from a classy Baltimore cafe named Miss Shirley’s.  The pickle itself was disappointingly slim, with the cut being made in a particularly stingy fashion.  However, the actual taste and texture of the pickle was almost spot-on, with both aspects slightly resembling the Claussen brand.  2010’s initial pickle was less sour and paired well with the hangover I was nursing due to the activities from the night before.

Although I was somewhat disappointed by the overall size of my first pickle, my disappointment quickly turned into approval.  A friend of mine who was also dining at the cafe decided to forego the pickle portion of her meal and graciously offered it to me.  The only stipulation of the transaction was that I had to eat the tail of the pickle which is something that I normally don’t do. I soon learned that every man has his price.

Despite the tail, this pickle was much more satisfying since it had a fuller body and much more girth, enhancing the overall flavor and experience of the meal.  This pair of pickles helped welcome in 2010 and allowed me to spend a pleasurable meal with an amazing group of friends.  I give this first pickle encounter of 2010 a respectful 3 out of 5 belly rubs.

January 5, 2010

The past few days, I have been dealing with a “pickle drought” of sorts.  I don’t normally go more than a day or two without consuming a pickle in some way, whether it is on a sandwich, as a relish, or simply from a jar, pickles somehow manage to find themselves into my daily routine.  Today, after a long day of cleaning, I found myself staring at an unopened jar of Mt. Olive kosher baby dills.  I quickly snatched it out of the refrigerator and set it next to my cat, Tony.  I quickly opened the jar and went to work on these pickles, adding three to the plate of food I had already made.

I usually finish a jar this size in less than 24 hours and will probably accomplish this goal well before my planned deadline of tomorrow night.  Mt. Olive is one of my favorite brands of pickles since they have a nice tart taste without being explicitly sharp-tasting.  It would be very easy to sit down with a fresh jar and stand up with an empty container. I will continue to inform you of my progress.  Until next time…

Just an update, I have completed the first jar of pickles of the year.  The first of many…  Anyways, I decided to slowly munch on the pickles throughout the day rather than combining them with a meal.  Doing this helps prolong the life of the pickle jar and keeps me satisfied throughout the day.  This was just another successful pickle experience in the life of John Mudd.  I give this jar of pickle 4 out of 5 belly rubs.

January 8, 2010

When I checked my phone today, my father had sent me a text message asking if I needed anything from the grocery store other than the usual items.  I replied with only two items… Pickles and chocolate milk.  While this may sound strange, you first have to realize that I do not actually sit down with a glass of chocolate milk and a jar of pickles, but instead I enjoy them separately.  The mystery jar of pickles that my father chose to purchase turned out to be of the Claussen brand, which has a special place in my heart.  My first pickle experience in life was that of a Claussen whole baby dill.  Although I don’t remember the specifics of the pickle, I knew that this was a food that would greatly shape the rest of my life.  It seems like no matter what’s going on in my life, pickles pull me out of whatever funk I may be in.

Whether it is the bold and vinegary taste of a Mt. Olive, the salty texture of a Claussen or the cold crispy crunch of a Vlasic, pickles have always been there for me.  This jar of Claussen kosher baby dills has lived up to every expectation I hold when I open a new jar thus far, with each individual pickle exemplifying the same attributes that made Claussen a household name.  The only strange occurrence I found with this particular jar of pickles is that more than half of the pickles had tails still connected to them.  The picture clearly portrays this motley crew of tailed pickles, illustrating how much these salty snacks stand out in the crowded pickle jar.  The group of tailed pickles slightly resembles that of a police lineup, the only difference is that each of these miniature green snacks are guilty of having a tail.

While I don’t necessarily enjoy eating the tail of a pickle, I will do it under two conditions.  First, if the person giving me a pickle requests that I eat the tail, I feel it is my obligation to meet their demands.  The second condition concerning whether or not I consume the tail of a pickle depends on whether or not I have somewhere to discard the tails.  If I have nowhere to place the pickle butts, I will usually just swallow my pride and eat the tails of these beloved delicacies.  As a pickle aficionado, I’ve learned one thing in my time on this planet that helps me guide me through my existence.  “A pickle, like life, is just as good or as bad as you make it.”  Thinking about this motto allows one to gain some insight into the kind of life that a pickle lover leads.  As for this jar of pickles, I refuse to let the abundance of tails phase my judgment of this specific pickle experience.  I give this jar of Claussen kosher baby dills 4.5 out of 5 belly rubs.  It doesn’t get much better than that.  I bid you a good pickle and a better night.

January 14, 2010

This delicious sub was created as part of a late night snack and really hit the spot.  The star of the accoutrements on this hoagie are, of course, the delicious pickles.  While some of you may be thinking that these certain pickles appear to be of the Claussen variety, you will probably be surprised to discover that they actually originate from Wawa.  I have an insider that works at a local Wawa and was able to obtain a container full of pickles FOR FREE!  Wawa pickles have a strikingly understated flavor, similar to that of Claussen’s with a crisp crunch that rivals the mainstream pickle industries.

These thin slices go great on any type of sandwich, but are also capable of being enjoyed entirely on their own.  The next time you’re in a Wawa, and you decide to get a junior, shorti, or classic hoagie, I  highly recommend including pickles in your dining experience.  You will not be disappointed.  The only reason this sub lost any points was because it was slightly messier than I had anticipated.  Despite this chaotically disheveled experience, I give this late night snack 4 out of 5 belly rubs.

January 15, 2010

People often ask me what my favorite brand of pickle is and I’ve often pondered this question myself.  After years of trying to discover this answer, I’ve realized that it’s impossible for me to pinpoint an individual brand since each one is incredibly unique yet exceedingly satisfying in its own distinctive way.  Sometimes I want a pickle that steals the show and becomes the central character of my dining experience.  Conversely, I will occasionally want a pickle that functions more in a supporting role.  Such was the case when I joined a colleague at the Greene Turtle on a Friday night and found a pickle on my plate.

After biting into the fresh kosher spear, I became fired up for two reasons.  First, the Washington Capitals were about to take the ice.  Second, this pickle was everything a dill spear should be.  The seemingly insignificant pickle was supportive, yet not overpowering, and bold without taking control of the entire meal.  This was surely a pickle that would go down in the record books.  This truly was pickle paradise.  Touché, Greene Turtle.  While I don’t usually care for your cluttered walls or unnecessary hodgepodge of flare, the pickle you provided outweighed any disarray experienced in your jumbled restaurant.  This pickle gets the first perfect score of the year.  5 out of 5 belly rubs!

January 16, 2010

January 17, 2010

January 19, 2010

January 23, 2010

January 26, 2010

January 29, 2010

January 30, 2010