" wrote:

I know some of the people who post here (or used to post here before it
got so quiet) have the book, and I have a question - Delfs says the
vinegar used is usually white or red - would you think that wherever he
just lists vinegar you'd be justified in using black vinegar?

It really depsends on the dish. Black vinegar has a much stronger
flavor than regular rice vinegars.

When he (she?) says r3ed or white vinegar, is it referring to *rice*
vinegar? Or are they trying to make these recipes accessible to
American cooks in 1974 by using regular wine vinegar?

-sw