how many vinegars?

"Steve Pope" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

We were discussing how many vinegars one needs in one's
kitchen.

I'm a minimalist; still I require: white, red wine,
two grades of basalmic, rice, cider, and malt vinegars.
That's seven vinegars. Am I leaving out anything essential?

Steve

Yes! You need tarragon vinegar 🙂
It is the best to season your green salad.
Cheers
Pandora

Funny you should mention vinegar.

I just made my first batch of salad dressing using Balsamic vinegar.
Tastes great..... but looks like brown shoe-polish !

On Sat, 23 Jul 2005 20:56:11 +0000 (UTC), [email hidden] (Steve Pope)

Quoted message said:

We were discussing how many vinegars one needs in one's
kitchen.

I'm a minimalist; still I require: white, red wine,
two grades of basalmic, rice, cider, and malt vinegars.
That's seven vinegars. Am I leaving out anything essential?

Steve

<rj>

RJ said:

Funny you should men vinegar.

I just made my first batch of salad dressing using Balsamic vinegar.
Tastes greeeeat..... but looks like brown shoe-polish !

On Sat, 23 Jul 2005 20:56:11 +0000 (UTC), [email hidden] (Steve Pope)

Quoted message said:

We were discussing how many vinegars one needs in one's
kitchen.

I'm a minimalist; still I require: white, red wine,
two grades of basalmic, rice, cider, and malt vinegars.
That's seven vinegars. Am I leaving out anything essential?

Steve

<rj>

......

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We were discussing how many vinegars one needs in one's
kitchen.

I'm a minimalist; still I require: white, red wine,
two grades of basalmic, rice, cider, and malt vinegars.
That's seven vinegars. Am I leaving out anything essential?

Steve

Not really essential, but sherry vinegar has its uses. BTW you are not a
minimalist - more of a "vinegarist" perhaps!

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Steve Pope said:

We were discussing how many vinegars one needs in one's
kitchen.

I'm a minimalist; still I require: white, red wine,
two grades of basalmic, rice, cider, and malt vinegars.
That's seven vinegars. Am I leaving out anything essential?

Sherry, white wine, and champagne, and a whole slew if you like Asian
cooking. I love my "red berry" (use a good white wine and soak the red
berries aka red peppercorns in them). I have a lemon vinegar from France
that is good over [censored] salad greens. Essential, no, but generally cheap
and stores forever: vinegar, my secret passion.
If you add only one, I'd add champagne.
blacksalt

shut_up_angelpet said:

RJ said:

Funny you should men vinegar.

I just made my first batch of salad dressing using Balsamic vinegar.
Tastes greeeeat..... but looks like brown shoe-polish !

Use white balsamic vinegar. Try mixing it with oil and liberal amounts
of puree of avocado. YUM, and keeps the avo from going brown.
For reg. brown balsamic try one part vinegar, one part olive oil, one
part crushed ice and a biiiiiig dollop of dijon mustard. Shake up
together (the ice will melt). This does look attractive on salad.
blacksalt

Melba's Jammin said:

No, and I think you have some that are not. "-)
Cider, white, balsamic and I can eat salad, make pickles, or clean
stuff. "-)

Ohhhhh, I forgot a good quality rasp. vinegar (or make your own from
JOC), to put over blanched, chilled greenbeans with walnut oil, slivered
onions and slivered almonds....just about my favourite salad.
blacksalt
then there is Greek salad, yuppie chow, coleslaw, pasta, sliced
homegrown tomatoes with slivers of onion, olive oil and lemon
juice....wait, I just just love salad.

I don't have any vinegar :P

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We were discussing how many vinegars one needs in one's
kitchen.

I'm a minimalist; still I require: white, red wine,
two grades of basalmic, rice, cider, and malt vinegars.
That's seven vinegars. Am I leaving out anything essential?

Steve

In article <[email hidden]>, [email hidden] (Steve

Pope) said:

We were discussing how many vinegars one needs in one's
kitchen.

I'm a minimalist; still I require: white, red wine,
two grades of basalmic, rice, cider, and malt vinegars.
That's seven vinegars. Am I leaving out anything essential?

Steve

No, and I think you have some that are not. "-)
Cider, white, balsamic and I can eat salad, make pickles, or clean
stuff. "-)
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

In article <[email hidden]>,

Quoted message said:

Funny you should mention vinegar.

I just made my first batch of salad dressing using Balsamic vinegar.
Tastes great..... but looks like brown shoe-polish !

I also use Alessi brand (some cheapish stuff - the food snobs are
cringing) white balsamic. I have no idea what's in it. I don't care.
That and a drip of olive oil over the lettuce and I'm good.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Quoted message said:

"Steve Pope" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

We were discussing how many vinegars one needs in one's
kitchen.

I'm a minimalist; still I require: white, red wine,
two grades of basalmic, rice, cider, and malt vinegars.
That's seven vinegars. Am I leaving out anything essential?

Steve

Aceto dolce? vinegar plus grape juice, honey and a little bit of
mustard. Ordinarily this is poured over a small dice of mixed
vegetables to lightly pickle but every body i knew that made this always
ended up with more juice than vegetables and saved it up for other uses.

Raspberry vinegar is available as is a local merlot that the vintners
deliberately turn into vinegar.
---
JL

kalanamak wrote on 23 Jul 2005 in rec.food.cooking

Quoted message said:

shut_up_angelpet said:

RJ said:

Funny you should men vinegar.

I just made my first batch of salad dressing using Balsamic
vinegar. Tastes greeeeat..... but looks like brown shoe-polish !

Use white balsamic vinegar. Try mixing it with oil and liberal
amounts of puree of avocado. YUM, and keeps the avo from going
brown. For reg. brown balsamic try one part vinegar, one part
olive oil, one part crushed ice and a biiiiiig dollop of dijon
mustard. Shake up together (the ice will melt). This does look
attractive on salad. blacksalt

If it's cheap Balsamic add 1/10th part brown sugar...really boosts the
taste...example: to a cup of balsamic add a scant 0.5 tsp brown sugar.
Wait! maybe that's a 1/100th part....Whatever a half a tsp per cup
works nicely.
--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

kalanamak wrote on 23 Jul 2005 in rec.food.cooking

Quoted message said:

Steve Pope said:

We were discussing how many vinegars one needs in one's
kitchen.

I'm a minimalist; still I require: white, red wine,
two grades of basalmic, rice, cider, and malt vinegars.
That's seven vinegars. Am I leaving out anything essential?

Sherry, white wine, and champagne, and a whole slew if you like
Asian cooking. I love my "red berry" (use a good white wine and
soak the red berries aka red peppercorns in them). I have a lemon
vinegar from France that is good over [censored] salad greens.
Essential, no, but generally cheap and stores forever: vinegar, my
secret passion. If you add only one, I'd add champagne.
blacksalt

Do you put Strawberries in your Champagne vinegar? (a poor joke)

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Steve Pope said:

We were discussing how many vinegars one needs in one's
kitchen.

I'm a minimalist; still I require: white, red wine,
two grades of basalmic, rice, cider, and malt vinegars.
That's seven vinegars. Am I leaving out anything essential?

I have white (for cleaning and pickling), cider, rice, and balsamic (the
cheap stuff -- when I'm more flush, I get more expensive). I dislike
malt (along with flavored vinegars) and I'm out of red. One I did love
when we lived in spain was plum vinegar, but I haven't seen it here
(though I imagine a dozen of you will tell me it's available in every
grocery store).

serene

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We were discussing how many vinegars one needs in one's
kitchen.

I'm a minimalist; still I require: white, red wine,
two grades of basalmic, rice, cider, and malt vinegars.
That's seven vinegars. Am I leaving out anything essential?

Apple cider for southern bbq...

--
I made magic once. Now, the sofa is gone...
http://www.dwacon.com

Monsur Fromage du Pollet replied to blacksalt:

Quoted message said:

Quoted message said:

Sherry, white wine, and champagne, and a whole slew if you like
Asian cooking. I love my "red berry" (use a good white wine and
soak the red berries aka red peppercorns in them). I have a lemon
vinegar from France that is good over [censored] salad greens.
Essential, no, but generally cheap and stores forever: vinegar, my
secret passion. If you add only one, I'd add champagne.
blacksalt

Do you put Strawberries in your Champagne vinegar? (a poor joke)

Are you trying to say that blacksalt is a Pretty Woman?

Don't knock strawberries with vinegar: High-quality balsamic vinegar and
strawberries is a fantastic combination.

I agree with the champagne vinegar recommendation; when I make mayonnaise,
that's the vinegar I most often use. It's nice and light.

I might just have to make that red-peppercorn vinegar; I've had a jar of red
peppercorns in my pantry for a couple months and I'm not sure what to do
with it.

Bob

Bob said:

I might just have to make that red-peppercorn vinegar;

It does sound like a good idea!

Quoted message said:

I've had a jar of red
peppercorns in my pantry for a couple months and I'm not sure what to do
with it.

Get yourself some other colors, mix them together and use it in your
pepper grinder. Mine is clear, so it's a very pretty mixture to look
at.

serene said:

One I did love
when we lived in spain was plum vinegar, but I haven't seen it here
(though I imagine a dozen of you will tell me it's available in every
grocery store).

I have a hard enough time finding sherry & champagne vinegars. Either
I'm not thinking of buying when I see them or I'm not in the right
store when I want to buy. Not sure what I'm doing wrong, but I
haven't connected with them very often.

dwacon said:

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We were discussing how many vinegars one needs in one's
kitchen.

I'm a minimalist; still I require: white, red wine,
two grades of basalmic, rice, cider, and malt vinegars.
That's seven vinegars. Am I leaving out anything essential?

Apple cider for southern bbq...

care to share your mop sauce recipe?