#Blessed

[00:00] Oh, we doing under Googles. That was the play of super excited told us we had to. We signed
[00:15] up for it. In the end, it's going to be better and more true than Google can give you. So
[00:24] this happened this summer, I came across this term and I didn't know what to do with
[00:27] it. And instead of looking it up, I just waited months on end to talk to you guys about it.
[00:32] Bread and butter pickles. What's what's the deal with what's what's that about? Oh, that's like the
[00:42] name of a type of pickle, right? Yeah, suddenly, I'm Jerry Seinfeld. What's the deal with bread
[00:48] and butter pickles? Bread and butter. Have you ever heard of a bread and butter pickle? Sure.
[00:53] I've heard of it. Yeah. Why is it different than a pickle? Like a dill pickle makes sense to me,
[01:01] right? You just put dill in the vinegar, so it tastes dilly. Mm hmm. You got your gherkin
[01:08] pickle. You put some gherkin there. You got your kosher pickle, which is killed by a Jewish
[01:18] rabbi. I don't know. Well, the dilly bar is also soaked in dill, right? Sure. But I don't know. So do
[01:30] we assume the bread and butter pickle is soaked in bread and butter and vinegar? I don't assume
[01:38] that. It's your classic sandwich pickle. I think when you get like, you get a burger with pickles
[01:47] on it, sliced pickles, it's usually a bread and butter pickle, I think. I think they're
[01:52] a little bit sweeter than your dills. Okay, so it's not dill, it's more sweet. And it's set up,
[02:01] it's named after the process of it being with bread and butter on the sandwich. Or it's like,
[02:10] this is just your standard pickle. So it's like your bread and butter. You know what I'm talking
[02:15] about? Your bread and butter play. It's your bread and butter pickle. See, I didn't even think
[02:19] about that. That's pretty smart. That's what I was going with that one. This is your basic
[02:24] everyday pickle. Yep. So I assume it's vinegar and sugar, right? That's what they put in there
[02:33] to make it. Well, they brine them, right? So it's like a bunch of salt. It's like salt water and
[02:38] dinner, right? And then, but if they make it a little bit sweeter, a little bit sweeter. Yeah.
[02:43] And that'd be your just everyday bread and butter pickle. That's my guess. That's a really good
[02:51] guess. I didn't even occur to me. That's why I come to you guys. You're smarter than I am.
[02:57] I mean, I can't think of an alternative. Can you, Joey? Like it would be
[03:00] something that goes with bread and butter. Like maybe back in the 20s,
[03:05] depression era, that was like the only thing you could afford was bread and butter
[03:10] and cucumbers to pickle yourself. Yeah. I'm going to get one of those pickle sandwiches.
[03:19] No, that's the pickle sandwich where you just, you make the pickles, the bread and the butter
[03:24] and the pickle. And it's just like a stack of pickles is your bread and butter pickle sandwich.
[03:29] That just sounds like a pickle. But it's sliced pickles all added up to a pickle sandwich.
[03:36] So a pickle and a knife gets you a pickle sandwich. A pickle pickle sandwich.
[03:42] Yeah. We're really in a pickle right now.
[03:48] Yeah. Jason, I'm with you. I think it was the,
[03:51] bread and butter is like your standard. It should go too.
[03:54] Okay. Oh, also as a side note, before we look it up, what makes a kosher pickle kosher? Because
[04:01] I was kind of teasing with that. Why is a normal pickle not kosher?
[04:08] Well, I think kosher is, it's blessed by a rabbi at some point.
[04:12] Okay. But why does it need to be right?
[04:16] Because if you're keeping kosher, that's all of your food needs to be kosher.
[04:21] Okay. So you're just blessing it because it's in a kosher kitchen.
[04:26] Mm-hmm.
[04:27] But I mean, with that, I guess there's other foods. I mean, there's not kosher cookies.
[04:35] I mean, there are, I'm sure. Sure, there are.
[04:38] But they're not called kosher cookies, right?
[04:41] Yeah, but you wouldn't have them in a deli where there's also needs.
[04:43] I mean, that's not like a style of cookie, but you could get kosher chocolate chip cookies
[04:49] or something like that, right? Yeah. But does it need to be kosher
[04:54] because it's also in a deli with meat, kosher is about the humane killing of animals and
[05:03] sanitary blood processes and stuff, right?
[05:07] Yeah.
[05:07] I just assumed it was meat. So why do non-meat things need to be that?
[05:11] Because they're in the same building.
[05:15] Yeah. Or yeah, you don't want to cross-contaminate kosher and non-kosher things.
[05:20] Right. Got it. All right.
[05:22] So that answers that. All right. Now, let's bread and butter pickle.
[05:26] Say in it, they have the perfect balance between sweet and tangy.
[05:33] So I think, yeah, they're the name during the direct depression because they're cheap,
[05:37] a cheap staple in households.
[05:40] Well, there you go. Yeah.
[05:42] People use them in sandwiches of bread and butter.
[05:46] Because that's all they could afford.
[05:48] I know. So we were right on it.
[05:50] You guys killed it.
[05:52] I wonder if they even have the internet.
[05:55] Yeah, exactly.
[05:58] The origin of the name and the spread of their popularity in the United States is attributed to
[06:02] Omar and Cora Fanning, a pair of Illinois cucumber farmers who started selling sweet and
[06:08] sour pickles in the 1920s and filed for the trademark Fanning's bread and butter pickle.
[06:14] Oh, so they even got it named. It's not just...
[06:21] Well, but maybe people were using the...
[06:24] So they got the trademark in 1923, though the recipe and similar ones are probably much older.
[06:30] That's what Wikipedia says. So it was probably like in the parlance of the day,
[06:37] but then they just decided to finally capitalize on it.
[06:43] Nice.
[06:44] Pretty much nailed it.
[06:46] Okay. The kosher dill pickle is not necessarily kosher in the sense
[06:50] that has been prepared in accordance with Jewish dietary law,
[06:54] rather it is a pickle made in the traditional manner of the Jewish New York City pickle makers
[07:00] with the addition of garlic and dill.
[07:05] Okay. So there you go.
[07:07] So kosher pickles may not be kosher.
[07:10] Well, no, I don't think that's what they're saying.
[07:11] If they make them in the traditional style, they are kosher, right?
[07:19] Well, as long as they're blessed, I guess.
[07:20] Sure.
[07:25] As long as they're hashtag blessed.
[07:30] Well, we learned a bunch of stuff about pickles. Nice work.
[07:33] Yeah. You probably didn't know this, but there was a period of time. I'm not sure why I did this,
[07:41] but on Instagram, I basically just posted pictures of pickles.
[07:46] You're good.
[07:46] I was into pickles. Yeah, I was...
[07:49] Were you eating a lot of pickles at the time?
[07:50] Oh, yeah.
[07:51] Or were you just like, okay.
[07:53] Yeah, we were... You could pickle a lot of things, you know.
[07:56] So we were eating a lot of pickles. We were pickle connoisseurs, you would say.
[08:01] I mean, you could pickle anything, really.
[08:03] Yeah, pretty much. Eggs.
[08:05] Yeah.
[08:06] Sour, yeah, sauerkraut.
[08:08] Sure.
[08:10] So were you taking pictures of your own pickled items,
[08:13] or was this like you go into the grocery store and just taking pictures of jars of pickles?
[08:17] No, no. It was stuff at all with all our stuff.
[08:20] Okay.
[08:20] We would get some good pickles.
[08:23] But then I get comments about...
[08:24] If I posted something else, they'd say, where are the pickles?
[08:28] Were there a lot of comments on the size of your pickle?
[08:32] Okay.
[08:34] That means it was probably...
[08:35] Next question.
[08:36] That means it was probably average size pickle, right?
[08:40] Time for a break.
[08:44] It's boys' night, right, Coalson?
[08:45] Boys' night.
[08:47] Boys' night!