Vinegar - Page 2

02-23-2012, 09:43

Quote:

Originally Posted by NORMAL550GIRL

It is a natural anti-bacterial and it makes both floors and hair shiny. It's one of my favorite things to clean with and it's an ingredient in my husband's fried dough recipe.

My mom uses it to clean her place as well. Something about not being detergent based and better for the envirionment.

Quote:

Originally Posted by mark46th

I ignored the importance of vinegar for years or should I say was unaware of the value of vinegar and the depth of flavor it gives food. That being said, I have 7 types of vinegar in my pantry. How about you?

1. Distilled White Vinegar
2. Apple Cider Vinegar
3. Red Wine Vinegar
4. White Wine Vinegar
5. Basalmic Vinegar
6. Rice Vinegar
7. Seasoned Rice Vinegar

I keep regular, apple cider, and rice vinegar, red wine, on hand. I love to pickle a few jars of mixed up veggies with seasonings like rosemary, garlic bulbs, and whatever else might make it good and attractive. Some veggies I might use are zucchini, yellow squash, carrots, and broccoli all quickly parboiled and placed into jars which are also boiled. The vinegar, water, and seasonings are all heated as well, sealed and left to cool until the lid "tinks" with a good seal.

I will keep some on hand and pack in my lunches, or as a side dish/relish from time to time.

They also make great and inexpensive gifts to hand out for holidays, or impromptu giving.

mark46th · 02-23-2012, 10:00

I may have to try that. My mother used to pickle beets. Very tasty...

Cake_14N · 02-23-2012, 12:52

Golden Balsalmic, great flavor and it does not turn your dish brown or black.

Gypsy · 02-23-2012, 18:40

Currently I have red wine, balsamic, apple cider and white.

**Team Sergeant** · 02-23-2012, 23:53

Quote:

Originally Posted by mark46th

I ignored the importance of vinegar for years or should I say was unaware of the value of vinegar and the depth of flavor it gives food. That being said, I have 7 types of vinegar in my pantry. How about you?

1. Distilled White Vinegar
2. Apple Cider Vinegar
3. Red Wine Vinegar
4. White Wine Vinegar
5. Basalmic Vinegar
6. Rice Vinegar
7. Seasoned Rice Vinegar

HA! I glanced at this and thought I bet I have at least 7 vinegars sitting in my pantry! I have all seven on that list and have Sherry Vinegar (from Spain), Champagne Vinegar from Italy, three kinds of Balsamic Vinegar! Food has got to have flavor......

mark46th, I see the Rice Vinegars, you got Mirin?

02-24-2012, 03:02

I have mirin, and ponzu, TEAM SGT.

My soup turned into a loblolly, worse than a poridge or gruel, and a waste of 4 cups of rice...

I like to cook in bulk.

Guymullins · 02-24-2012, 03:32

It seems the Apple Cider Vinegar is very good for gout sufferers. I was given the tip as I am at times affliced with this most painful of diseases. A table spoon of it nightly, seems to have worked. Holding thumbs (toes actually) that it continues working.

mark46th · 02-24-2012, 09:06

TS- Yup! The seafood company I worked for was Japanese owned. Mirin is one of the ingredients in Kane(Kah-nay), faux crab made from surimi. Great flavor enhancer.

Gypsy · 02-24-2012, 18:02

Quote:

Originally Posted by Guymullins

It seems the Apple Cider Vinegar is very good for gout sufferers. I was given the tip as I am at times affliced with this most painful of diseases. A table spoon of it nightly, seems to have worked. Holding thumbs (toes actually) that it continues working.

I've heard the same about it helping to lower high blood sugar. Have to get the organic with the "mother" in it. That is supposed to be the best of the best.

mark46th · 02-25-2012, 10:51

Since I don't see yeast in the ingredients, only baking soda, the directions are probably along the lines of mix ingredients then " Roll the dough into bite-size chunks and fry until golden brown."

**Team Sergeant** · 02-25-2012, 15:26

Mix and then sift the following ingredients:
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 TBS sugar

Now that TBS of Vinegar (I'm guessing tbsp.) I'm sure is used to "curdle" that half cup of milk and let stand for five minutes. Then add it to the dry mix. (Also one tbsp is a lot of vinegar to curdle half a cup of milk. You might go a tsp and a half if you taste any vinegar)

Try that.

Yes I've done it before. Trust me I have a chef jacket!

Oso · 02-26-2012, 03:16

Quote:

Originally Posted by mark46th

Doh! I forgot the Malt vinegar- My wife likes it on fish and chips when I make them...

I use a basic Carolina BBQ sauce on ribs, pulled pork, etc. I added some of the sauce to my baked beans and it took them to a new level...

1 Cup of Seasoned rice vinegar
3/4 Cup Brown Sugar
1/2 Cup Yellow mustard
1/2 Cup Brown deli mustard
1 tsp salt
1/2 tsp fresh gound black pepper
1 tsp Cayenne pepper
1 Tbsp Frank's Red Hot
1 Tbsp of Worcestershire Sauce

Thank you for this. I'll be adding it to the list of things I need to try out when I get back stateside.

NurseTim · 01-22-2013, 18:24

I can not abide balsamic vinegar, to sweet.

This is real eastern NC BBQ sauce no sugar, the way God intended. I make mayo with it and add cayenne pepper to it. I have found precious little it does not make taste better, anything savory that is.

http://www.scottsbarbecuesauce.com/