this post was submitted on 10 Jul 2025
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me_irl

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[–] [email protected] 5 points 20 hours ago

For those that don't know, this is from 'The Sad Bastard Cookbook'. It actually contains some good simple recipes when you are feeling too bad to cook.

[–] [email protected] 1 points 1 day ago

remember the old saying; wash the blue pill down with a pickle.

[–] [email protected] 1 points 1 day ago

But is it the vinegar sort of the other kind?

[–] [email protected] -1 points 1 day ago (1 children)

You forgot an integral part of every recipe on the internet:

I admit it: I’m that person who can’t resist raiding the refrigerator for a fistful of dill pickles—and any other condiments within reach—straight out of the jar. Some might raise an eyebrow at my love affair with briny crunch, but to me, each icy, vinegary bite is a micro-ceremony of flavor, texture, and nostalgia.

Why do I eat condiments like dill pickles cold and unadorned? First, the chill heightens that snap when you bite in. The cold keeps the cell walls of each cucumber shard rigid, delivering a crisp, almost glassy crack that you simply can’t replicate at room temperature. Secondly, the low temperature lurks beneath the vinegar’s tang, tempering its sharpness so the pickle’s herbal, garlicky notes shine through—a symphony of dill tops, mustard seeds, and peppercorns all playing in perfect, icy harmony.

More than pure science, though, is the comfort factor. Those frozen shards whisper childhood memories of lazy summer afternoons, when Mom’s famous potato salad and a jar of Vlasic were all we needed for the picnic blanket feast in the backyard. Today, the ritual remains the same: I open the fridge, grab a cold pickle, and for a moment I’m back under that sunlit maple tree, free and hungry for simple pleasures.

So stick around: in this blog I’ll share not only my pickle-powered musings, but also recipes, quick condiment hacks, and pairing suggestions that celebrate chill—and crisp—whenever you need a flavorful little jolt straight from the fridge.

(AI slop if that wasn't clear but that way it's more authentic)

[–] [email protected] 2 points 1 day ago

Huh, but it sounds so realistic! My parents also kept their fridge under a sunpit maple tree /s

[–] [email protected] 1 points 1 day ago

Did this literally 20min ago

[–] [email protected] 3 points 1 day ago

I totally did not misread that as "dildo pickle"

[–] [email protected] 1 points 1 day ago

Girl dinner

[–] [email protected] 5 points 1 day ago (1 children)

How will I know if this good when the recipe is missing a 10,000 word preamble?!?

[–] [email protected] 2 points 8 hours ago

Agreed, I definitely need to know where the author went to school and how this recipe reminds them of their childhood before attempting to make this.

[–] [email protected] 2 points 1 day ago

I should buy a block of cheddar and just take bites out of it at 3am. No one can stop me but me.

[–] [email protected] 4 points 1 day ago

Other variations:

Jarred artichoke hearts or roasted peppers.
baby carrots
a square from a giant chocolate bar
poor one 5th of a can of beer into a glass, and leave it in the fridge, and go off to life away from the fridge.

[–] [email protected] 1 points 1 day ago

My sink isn't in front of the fridge. WHAT DO I DO!? TIME IS OF THE ESSENCE PLEASE!

[–] [email protected] 11 points 1 day ago (1 children)

Kinda curious about those peanut butter balls, ngl

[–] [email protected] 4 points 1 day ago* (last edited 1 day ago)

I genuinely almost tapped the blue link before realising I couldn't and now I'm slightly sad 😢

Edit: Found the recipe. I'll stick with haplama

[–] [email protected] 1 points 1 day ago

Sometimes i put the cheese in a saute pan and cook it till its just shy of burnt and then wrap it around the pickle or turkey meat before it cools and hardens 😎

[–] [email protected] 2 points 1 day ago

the pickles, the cold cuts, and the cheese are not safe at 3AM when I'm in front of the fridge

[–] [email protected] 3 points 1 day ago (2 children)

Ok... Hear me out... Wrap it in a slice of cheese and then eat it. Thank me later.

[–] [email protected] 1 points 1 day ago

Not a fan. Cold cuts and smetana though

[–] [email protected] 4 points 1 day ago

I might try this with cold cuts instead.

[–] [email protected] 17 points 1 day ago (2 children)
[–] [email protected] 2 points 1 day ago

I was looking at the URL, misread traumabooks.itch.io, and thought, 'what a perfect source for that book, I want to see their whole catalog.' Supremely disappointed.

[–] [email protected] 3 points 1 day ago

This is fantastic!

[–] [email protected] 3 points 1 day ago* (last edited 1 day ago)

Finally, some vegan recipe representation on Lemmy (with some ideas for vegetarians too).

[–] [email protected] 22 points 1 day ago

Reminds me of Frank Sinatra's burger recipe.

[–] [email protected] 5 points 1 day ago (1 children)

Eating over the sink is peak efficiency!

[–] [email protected] 1 points 1 day ago (1 children)

I just lean into the fridge and catch the drips in the jar.

[–] [email protected] 1 points 1 day ago (1 children)

Won't keep as long if the pickle juice has gotten bacteria from you

[–] [email protected] 2 points 1 day ago (1 children)

Doesn't keep long because I eat them

[–] [email protected] 1 points 1 day ago

You go through the whole 7kg a lot faster than I do

[–] [email protected] 11 points 1 day ago

What no long story about some anecdote in your life and how it relates to the recipe? Completely unpalatable! 0/10 will not eat again.