{"id":1045,"date":"2008-08-29T19:23:22","date_gmt":"2008-08-29T19:23:22","guid":{"rendered":"http:\/\/oook.info\/blog\/?p=1045"},"modified":"2014-03-06T13:52:24","modified_gmt":"2014-03-06T18:52:24","slug":"uborka-szezon","status":"publish","type":"post","link":"https:\/\/oook.info\/blog\/?p=1045","title":{"rendered":"uborka szezon"},"content":{"rendered":"<p>My affection for gustatory exotica is, well, a byword. Among the food-oriented (or even -orientated) blogs I follow is <a href=\"http:\/\/horinca.blogspot.com\">Dumneazu: Ethnomusicological Eating East of Everywhere<\/a>, and today&#8217;s posting, <a href=\"http:\/\/horinca.blogspot.com\/2008\/08\/cucumber-season-in-depth-jewish-pickle.html\">on half-sour pickles<\/a>, would be wonderful even if it didn&#8217;t include this bit of lore:<\/p>\n<blockquote><p>Readers of this blog already know my attachment to Katz&#8217;s, the only place in the world where I would not think of complaining about paying $15 for a pastrami sandwich. The sandwich is really only a vehicle for the mustard and pickle. And the New York half-sour garlic pickle is the perfect food for the summer, hardly defined someplace between a raw veg and a salad. <b>At Katz&#8217;s you should tip the counterman a dollar<\/b> &#8211; he&#8217;ll cut your meat more generously, but more important, he&#8217;ll dump <b>a half kilo of mixed pickles<\/b> on a plate for you. It pays to tip your man at Katz&#8217;s.<\/p><\/blockquote>\n<p>Almost enough to entice me to New York. Not quite&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My affection for gustatory exotica is, well, a byword. Among the food-oriented (or even -orientated) blogs I follow is Dumneazu: Ethnomusicological Eating East of Everywhere, and today&#8217;s posting, on half-sour pickles, would be wonderful even if it didn&#8217;t include this bit of lore: Readers of this blog already know my attachment to Katz&#8217;s, the only [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-1045","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1045"}],"version-history":[{"count":1,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1045\/revisions"}],"predecessor-version":[{"id":2473,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1045\/revisions\/2473"}],"wp:attachment":[{"href":"https:\/\/oook.info\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}