Learned through bitter experience…
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Ah.
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[Hurls a bucket of Gin plus assorted other nightcaps Cellarward]
oh, sorry, did that olive get you in the eye?
It was a maraschino cherry, you say? Very well. Words will be had.
dunno what the place is coming to, mutter, grumble.
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Good grief, Gus
Maraschino cherries used to appear in the Co-op a couple of weeks before Christmas. Sticky little jars ovvem…
I have been looking fer capers, to make some TaTa sauce
I thought that it was The Law that there was an ancient jar at the back of every cupboard
Apparently not
Sigh
Carinthia.xx
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Use maraschinos instead, Dere: Thousand Vomit Dressing.
Shame about the tartare, though.
For them as likes this kind of thing I commend to their attention both sauce Gribiche and sauce Rémoulade. There is a US variant of the latter, which is not what I had in mind.
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Yes to both, Dahlink
Noooooo to the American version
Actually, I know that one’s tastes& perceptions change with age & medication, but the Bluddy constituents/ingredients/recipes of shop bought stuff change too
I like Piccalilli, but the only branded one available round here is Haywards, which seems to me to have an ‘aftertaste’, as though there is flour that hasn’t been cooked out.
I did buy some ‘Artisan, pickled by virgins on Leap Year day’ Piccalilli from the Orsepiss Christmas Fair last November, which was delicious, but at £4 for a very small jar, abit steep for sticking on cheese on toast…
Carinthia.xx
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The only piccalillililli (feck, it’s like bananana: one can’t stop spelling it) I really really liked is my Dad’s. Which presents certain problems, time and pickle-wise ;- )
The kitchen used to look like a battlefield. One that had subsequently been overrun (I chose that word deliberately, advisedly and having drunk a certain amount) by infants whose current feeding regime disagreed with them.
Gus (an unlicensed but effective appetite suppressant since 19mumble)
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The first Mrs C’s Fambly were/are Pickling Legends
Howsumevva
They never did much, if any of the Yeller Stuff, as there was/is a waiting list fer onions & red cabbage
The Late & Much Lamented Pete, from The Fishly-Dunnocks’ /our 'pub did fabulous onions…
I have made piccalilli, but I was the only one who really liked it. My Mother & Brother ate the onions & cabbage, but not the Yeller Stuff.My maternal Grandma used to buy Heinz Sweetened Piccalilli
Small Heave… 
Enjoy your memories, Gus Dahlink
Most great dishes/recipes, caused a mess in the kitchen…
Have an Hug too
Carinthia.xx
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Morning
Ulster fries ready folk
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That Fish has made an excellent piccalilli but we don’t eat it fast enough. 
[ponderity a saboted gelid mass of maraschino cherries in goop as a trebuchet or potato-cannon load]
yardarm
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This can be a problem, Dunnock. These things need to be made in quantity, 'cos of the fiddly preparation, & variety of veg required, then maturing before eating.
It isn’ t really worth my setting to, just for me.
The Cheese Factor use a commercially made piccalilli for their sandwiches/ploughman’s platters which I really like, but again, an industrial sized tub isn’t practical in a single household.
Carinthia.xx
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Local Pub make their own batter for the fish. Wiv whatever beer is on tap that day.
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Talking of industrial quantities, I made a grave mistake with that bucketful of curry. The pottos were done to perfection, which means they are likely to turn to mush on reheating. Should have only put in enough for one serving and added chickpeas or something for subsequent appearances.
Bother.
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I love the priorities in our news
https://www.rte.ie/news/munster/2020/1016/1171894-fungie-dolphin-kerry/
We have many dolphins in our estuary so nyer to the next county down
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Can they be fished out, mashed & fried or baked as a sort of curried fritter? You would then have the lovely sauce ready fer summat else.
Beer makes a fabulously light & tasty batter, Dunnock. They do know what they are doing at that Pub
Carinthia.xx
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No.
Just no.
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Good thought, dere Chatelaine. Have been contemplating fishing them out and having them cold for breakfast elevenses.
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They might go well with cold garlic & herb Sossinges…
If such things were to be had 
Carinthia.xx
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I agree TFM
Dolphins are not to be eaten !
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Depends on the dolphin, Twellies. These ones are said to be very good fried: https://blog.prepscholar.com/dolphin-fish
Yes, I read The Voyage of the Kon-Tiki as a child.
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