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There’s a war going down between my brothers tonight. But I want this war, going down, going down tonight. Because this is a war over dill, and you should not eat dill.
Making the case for dill: Ezra Klein.
Anti-dill: Matthew Yglesias and Kriston Capps. Especially Kriston Capps. Sadly, Yglesias neglects to bring one of his best lines, which I heard him use years ago to describe the ravenousness one feels for even the most rancid American fast food after a season subjected to dill-overloaded Russian cuisine: Dill Goggles. That’s copyright 2010 Matthew Yglesias all rights reserved.
My mom really likes dill. Out of respect for her I will wade no further into this discussion.
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Bad Russian food is no excuse. You’ve never had a pickle?
I like my pickles like I like my moods: sour.
A classic New York sour almost certainly includes dill. Considering that the New York deli tradition comes from Middle- and Eastern- European Jewish immigrants, how could the food _not_ include dill? I make them myself–brine-fermented, not made with vinegar–and I have never seen a recipe that omitted dill.
Dill is wonderful in moderation, but rapidly becomes overpowering when too much is used. It is indispensible for a proper cucumber sandwich, and it would be a real pity to skip the dill when making gravlax.