Half-done:
	This is the best way to eat a kosher dill -- when it's still
crunchy, light green, yet full of garlic flavor.  The difference
between this and the typical soggy dark green cucumber corpse is like
the difference between life and death.
	You may find it difficult to find a good half-done kosher dill
there in Seattle, so what you should do is take a cab out to the
airport, fly to New York, take the JFK Express to Jay Street-Borough
Hall, transfer to an uptown F, get off at East Broadway, walk north on
Essex (along the park), make your first left onto Hester Street, walk
about fifteen steps, turn ninety degrees left, and stop.  Say to the
man, "Let me have a nice half-done."
	Worth the trouble, wasn't it?
		-- Arthur Naiman, "Every Goy's Guide to Yiddish"