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For my 500th post . . .
- Thread starter Tort518
- Start date
SV Dad
Savannah Super Cat
Come to think of it, you may have a point. Then again, I'm trying to remember if a monkey even knows how to kick?
Tort518
Savannah Super Cat
Come to think of it, you may have a point. Then again, I'm trying to remember if a monkey even knows how to kick?
You see, this is truely the greatest philosophical conundrum of our time.
We know that monkeys can run which is what our peg-legged monkey will have to do to catch whichever train the pickle is on.Then again, I'm trying to remember if a monkey even knows how to kick?
SV Dad
Savannah Super Cat
Are you sure it's a train? I was thinking the peg-leg monkey was on a sailing ship...... (which is why you would have a pickled pickle in the first place).
Tort, just where the heck is this monkey?
Tort518
Savannah Super Cat
That's all part of the exercise. Each person answers as they deem appropriate. That was the fun. Sadly I no longer have any of those old computer club membership applications, but some answers were as short as a single word while others went for pages. All of it entertaining.
WHile I don't agree with the word "dill" used, wikipedia basically lays it out:
Kosher dill (US)
A "kosher" dill pickle is not necessarily kosher in the sense that it has been prepared in accordance with Jewish dietary law. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with generous addition of garlic and dill to a natural salt brine.
In New York terminology, a "full-sour" kosher dill is one that has fully fermented, while a "half-sour," given a shorter stay in the brine, is still crisp and bright green.[6] Elsewhere, these pickles may sometimes be termed "old" and "new" dills.
Dill pickles (not necessarily described as "kosher") have been served in New York City since at least 1899. They are not, however, native to New York; they have been prepared in Russia, Ukraine, Germany and Poland for hundreds of years.
Kosher dill (US)
A "kosher" dill pickle is not necessarily kosher in the sense that it has been prepared in accordance with Jewish dietary law. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with generous addition of garlic and dill to a natural salt brine.
In New York terminology, a "full-sour" kosher dill is one that has fully fermented, while a "half-sour," given a shorter stay in the brine, is still crisp and bright green.[6] Elsewhere, these pickles may sometimes be termed "old" and "new" dills.
Dill pickles (not necessarily described as "kosher") have been served in New York City since at least 1899. They are not, however, native to New York; they have been prepared in Russia, Ukraine, Germany and Poland for hundreds of years.
SV Dad
Savannah Super Cat
That's what we're trying to figure out! I'm starting to wonder if it's a seedless pickle making all of this moot.
If we examine the situation from the monkey's point of view based on mounds of research by people who study monkey behavior, we would find that the monkey would eat the pickle. As a matter of fact, the monkey ate the pickle so fast, one could say he inhaled it. You can see the look of surprise on his face at the presence of the pickle stuck in his nose.
