Vinegar-

[Conager]

Someone posted a link to a Pioneer Woman Salsa recipe. She eschews vinegar in hers. I add it to mine. At least a splash. Much more if making a taco sauce from crushed, dried chilles.

I had a roomate who's mom hails from Agua Prieta. Sonorans even top their enchiladas with slices of green olives and a drizzle of vinegar. He put a dash in his salsa both for flavor and as a preservative. I discovered that if I got carried away with the jalapenos, something about additional vinegar cuts the way my tastebuds perceive the heat. Sometimes, I go heavy on the lime juice for the same reason. The tang.

I got a burrito yesterday morning from SomebodyBertos. The drive-thru, as always, offered me those little sample cups of red and or green salsa I declined but they included them in my bag, anyway. I don't use them in the car for fear of soiling my shirt, but I have a waste-not, want-not bias so I packed them home. I was unimpressed with both, until I added vinegar which improved both a lot.

I got to thinking though, it is the vinegar I enjoy. I just think sour pairs with a lot of things. The tang with the zing of Buffalo wings. The way it balances the sweet in a plum sauce for eggrolls. Malt viniegar on salty chips. I prefer a Carolina-style, vinegar-based BBQ sauce. Sweet, ripe pears poached in Balsamic.

 

[La damnee elle la licorne]

 

[Typo Fu Master]

I have mixed about 1/8th cup of Bragg's apple cider vinegar in 20oz of water with a dash of salt and pepper. It makes a good beverage. Some people might find that too strong and most of the recipes I've seen suggest adding honey though I've never needed it.

I like using vinegar in my marinades.

 

[yossi]

I've never tried adding salt and pepper to the Bragg's acv. But I do enjoy it plain as well as with honey. I usually add about two Tbs acv for every 8oz h2o.

 

[Saint Peter]

I have mixed about 1/8th cup of Bragg's apple cider vinegar in 20oz of water with a dash of salt and pepper. It makes a good beverage. Some people might find that too strong and most of the recipes I've seen suggest adding honey though I've never needed it.

I like using vinegar in my marinades.

That sounds interesting. I will give it a try.

Thanks!

 

[Conager]

A pinch of salt changes a lot of things. I usually don't normally think to add any unless I'm aiming for salty- which isn't the point of a pinch. Sugar cookies need it.

The other day, I noticed a bit in the McDonalds oatmeal. I usually get that from a pat of butter, not realizing it was the salt I was after.

There seems to be a hint in the Mexican Hot Chocolate I have been using lately. (It has cinnamon in it.)

I have a friend that does Braggs, honey, and generous cinnamon every morning. He became annoyed when he discovered his honey was mostly corn syrup. Iowa corn farmers are going to be the death of us all.

 

[Conager]

I've never tried adding salt and pepper to the Bragg's acv. But I do enjoy it plain as well as with honey. I usually add about two Tbs acv for every 8oz h2o.

I'd be carefull about overdoing it with the dihydrogen monoxide!

Maybe cut it with oxidane, you slippery HOH.

 

[yossi]

Dude, my brother bought honey from the dollar store a few months ago, "it was such a good price!"

I asked him if he noticed that the first ingredient was corn syrup. He said he never even thought to look. The crazy thing is, we have lots of local beekeepers around here who sell quality honey and the prices aren't exorbitant.

 

[Conager]

Dude, my brother bought honey from the dollar store a few months ago, "it was such a good price!"

I asked him if he noticed that the first ingredient was corn syrup. He said he never even thought to look. The crazy thing is, we have lots of local beekeepers around here who sell quality honey and the prices aren't exorbitant.

Until my friend mentioned it I had never looked at the ingredients for honey. Honey by definition comes from bees if it doesn't come from bees, it isn't honey. I can't believe they can label something honey that isn't actually honey.

I'm going to have to start reading labels. I wonder what's in that jug of water or that tub of lard.

Shit! It's got dihydrogen oxide in it too! A body could drown in that stuff. How's a man supposed to stay hydrated?

 

[La damnee elle la licorne]

 

[Comshaw]

Someone posted a link to a Pioneer Woman Salsa recipe. She eschews vinegar in hers. I add it to mine. At least a splash. Much more if making a taco sauce from crushed, dried chilles.

I had a roomate who's mom hails from Agua Prieta. Sonorans even top their enchiladas with slices of green olives and a drizzle of vinegar. He put a dash in his salsa both for flavor and as a preservative. I discovered that if I got carried away with the jalapenos, something about additional vinegar cuts the way my tastebuds perceive the heat. Sometimes, I go heavy on the lime juice for the same reason. The tang.

I got a burrito yesterday morning from SomebodyBertos. The drive-thru, as always, offered me those little sample cups of red and or green salsa I declined but they included them in my bag, anyway. I don't use them in the car for fear of soiling my shirt, but I have a waste-not, want-not bias so I packed them home. I was unimpressed with both, until I added vinegar which improved both a lot.

I got to thinking though, it is the vinegar I enjoy. I just think sour pairs with a lot of things. The tang with the zing of Buffalo wings. The way it balances the sweet in a plum sauce for eggrolls. Malt viniegar on salty chips. I prefer a Carolina-style, vinegar-based BBQ sauce. Sweet, ripe pears poached in Balsamic.

Toasted Cheese sandwich:
Saute two sliced medium onions in a teaspoon of brown sugar and a teaspoon of balsamic vinegar until the onions are done (usually a medium brown color). Use your favorite bread (I'm a sourdough guy) butter both sides. Add sliced Swiss cheese and spread the onions over the cheese. Toast until brown on both sides in a medium hot skillet. Cut and serve.


Comshaw

 

[pollynova]

Dude, my brother bought honey from the dollar store a few months ago, "it was such a good price!"

I asked him if he noticed that the first ingredient was corn syrup. He said he never even thought to look. The crazy thing is, we have lots of local beekeepers around here who sell quality honey and the prices aren't exorbitant.

That's not honey, it's honey flavored syrup.

 

[cfuhrer]

Until my friend mentioned it I had never looked at the ingredients for honey. Honey by definition comes from bees if it doesn't come from bees, it isn't honey. I can't believe they can label something honey that isn't actually honey.

I'm going to have to start reading labels. I wonder what's in that jug of water or that tub of lard.

Shit! It's got dihydrogen oxide in it too! A body could drown in that stuff. How's a man supposed to stay hydrated?

You buy lard at the grocery store?

 

[RobDownSouth]

You buy lard at the grocery store?

I believe "tub of lard" is a term of endearment.

 

[Conager]

You buy lard at the grocery store?

I would generally use olive oil or bacon renderings. I assume others buy those big snowcap buckets trusting it is actual lard and not something accidentally healthier.

 

[cfuhrer]

Grocery store lard is usually hydrogenated.

More people should learn to render their own, it's not hard to do.

http://www.prevention.com/food/should-you-be-eating-lard

I've not been able to verify this independently but I've been told that lard has the same type of fat as avacados.

The vilification of lard is also interestingly linked to the electric light.

 

[MeekMe]

I don't know if anyone else does this, but I like to add a bit of balsamic vinegar to beef stew when I make it. A bit of red wine vinegar makes mayo dressings lovely.

 

[La damnee elle la licorne]

 

[MeekMe]

Pickled walnuts in my favourite beef stew recipe, so that's Vinegar too

Pickle addiction triggered. Must go find pickled walnuts now.

 

[cfuhrer]

Pickle addiction triggered. Must go find pickled walnuts now.

Indeed!
To think I had been limiting myself to onions, garlic, asparagus and dilly beans!

 

[La damnee elle la licorne]

 

[someoneyouknow]

I don't know if anyone else does this, but I like to add a bit of balsamic vinegar to beef stew when I make it. A bit of red wine vinegar makes mayo dressings lovely.

The acid gives the flavor a bit of a kick. It's the same reason to use apple cider vinegar when making red potato salad.

 

[MeekMe]

Indeed!
To think I had been limiting myself to onions, garlic, asparagus and dilly beans!

I like pickled mango, chili, eggs, beets, eggplant, plums.... (@￣ρ￣@)

I put the stew recipe up recently I can find it again if you like . It's very good.

That would be very nice.

The acid gives the flavor a bit of a kick. It's the same reason to use apple cider vinegar when making red potato salad.

Right-o.

 

[juttjaw]

Iowa corn farmers are going to be the death of us all.

Now now, we just grow the shit. What happens after it goes to market, and you choose to consume products produced from our corn is on you!

Plus, 10% of the thousands and thousands of acres of farm ground around me have been converted to Bee pollinating habitats. The government is paying well for the use of the land. I don't know if this is true of all areas. I hope so.

 

[Conager]

Now now, we just grow the shit. What happens after it goes to market, and you choose to consume products produced from our corn is on you!

Plus, 10% of the thousands and thousands of acres of farm ground around me have been converted to Bee pollinating habitats. The government is paying well for the use of the land. I don't know if this is true of all areas. I hope so.

Make America Pollinated Again!

I go go for a roasted ear of corn, though.

Also, now I want to pickle something.