Beautiful headline, subby. +1, golf clap, etc.

Any comment from LuckyCharms?

"Mmmmm.... larvae."

Unavailable for comment.

+1 on the headline subby.

This is an early contender for Headline of the Year.

Pickled fly larvae couldn't make anybody sick.. unless it's the visual response.

GAG

Makes two of us.....

ok... pickles jerked already submitted...uh.. pope with origami hat? Here's one: the tinfoil hat conspiracy

Huh, from the headline I thought their pickles were contaminated with something else...

Well....all that pasteurization provides is LACK OF FLAVOR and NUTRITION....the fact that they are pakced in vinegar makes them safe....

Fight for real, natural, nutritious food....

"Hey! You got your maggots in my pickles."
"And you got your pickles in my maggots."

Two great tastes that go great together.

Dancin_In_Anson: Any comment from LuckyCharms?

They're tragically disgusting?

BillArr: Well....all that pasteurization provides is LACK OF FLAVOR and NUTRITION....the fact that they are pakced in vinegar makes them safe....

Fight for real, natural, nutritious food....

Yes, because pickles are a source of essential nutrients.

BillArr: Well....all that pasteurization provides is LACK OF FLAVOR and NUTRITION....the fact that they are pakced in vinegar makes them safe....

Fight for real, natural, nutritious food....

Speaking as a culinary student, you're full of crap. The high acidity in the vinegar will denature proteins and other long-chain molecules, essentially exactly as if you'd cooked it, because of the high reactivity of the acids. Hell, that's how some specialty dishes are made - you "cold cook" foods like shrimp or other seafoods in high-acid liquid. So whatever highly-volatile nutrients the cooking process would have broken down you've already destroyed via the addition of the vinegar for pickling in the first place.

You might, possibly, be able to argue against the pasteurization of things such as milk and cheeses (though frankly, you're rather stupid if you'd trust any commercial producer with keeping you free of horrible diseases without mandatory pasteurization - there are too many places for the safety net to fail, as the spread of shiga-toxin producing E.coli in uncooked foods has demonstrated). But pickles? Come on. There's nothing "natural" about the entire process. We invented it for the precise purpose of preventing the natural processes of spoilage and decay from occurring. If you want 100% "natural" food, you're going to have to go straight to the raw-food mantra... which is a very bland and monocultured diet, prone to dietary insufficiencies. There's a reason we learned how to do all these "unnatural" things to food to begin with, after all.

Please fight for rationality in food.

"gherkins are being pulled... just the ones with small flies"

/not my comment
//was gonna submit it with that tho

This thread is just fine without pickle pictures...

Everything is fine. The fly larvae are pasteurized.

Iky.

you're rather stupid if you'd trust any commercial producer with keeping you free of horrible diseases without mandatory pasteurization

I don't trust ANYTHING that is gonvernment related or regulated....I just know that after many years of cooking (7 professionally) unpasteurized products are far superior in taste. I live in Maine and fortunately have several sources for dairy...and sometimes...minutes from the cow. I am 34 years old, and have NEVER had an illness caused by food, and I have consumes some things that the average person could not even identify.

I have nothing against pasteurization...I am only against the mandatory part...well maybe....as a homebrewer I will never again drink pasteurized beer.

Awesome headline Subby, Good Jorb.

please tell me you are not one of these (pops)

Mmm, another way to get your protein that I don't want to try.

you mean...jerkin' the gherkin?



fap fap fap.

BillArr: I have nothing against pasteurization...I am only against the mandatory part.

I'm all for throwing one of those "black box labels" onto stuff saying "if you eat this, you may die" and letting the market sort it out. Pasteurized products last longer, so the majority of goods would still remain that way (to the general, food-lazy public's benefit)... but I'd love to find a reliable, not-likely-to-sicken-me producer of unpasteurized cheeses in my area. You are right when you say it affects flavor significantly. I just have seen enough instances of people buying raw cheese and milk on impulse and getting horribly ill (no supply testing or controls are bad for people who don't research their food) for me to trust that sort of thing blindly.