Frogleg wrote in message . ..
On 10 Oct 2003 09:57:22 -0700, (Carnivore269)
wrote:

Frogleg wrote
On 9 Oct 2003 13:15:24 -0700, (xyz) wrote:

Are there any condiments that aren't made with vinegar? It seems like
everything I look at contains vinegar - ketchup, mayonnaise, salad
dressing. I prefer not to be pickled - at least while I'm still
alive.

A "condiment" is a spicy or savory compliment to foods. You can make
salad dressing and mayonnaise with lemon juice instead of vinegar, if
that pleases you. But most relishes, chutneys, and savory sauces
contain vinegar. For a reason, one assumes. I don't think there's any
chance of becoming "pickled" by a pickle (or smoked from eating lox,
or fried by a visit to KFC). Acidic ingredients (vinegar, wine,
citrus) are rather too common to avoid.

Sometimes tho', vinigar is _not_ a flavor I want.... so you just have
to read the bottles, or learn to make your own stuff.

I mis-spoke/mis-wrote "most...contain vinegar." I should have said
most contain acidic ingredients -- vinegar, citrus, etc. I have no
idea of the relative acidity of lemon juice as opposed to vinegar
(Barb?), but if the OP didn't want to be pickled from the inside,
he/she'd do well to stay away from lemonade, too. :-)

What *does* the "5% acidity" label on a bottle of kitchen vinegar mean
anyhow? 5% the strength of pure hydrochloric acid?

I do kinda wonder about the OP's concern for being "pickled". G
The human body is perfectly capable of handling acidic ingredients.
:-)
I just thought that I'd toss my favorite dressing out there for
review!

I've been in to meat salads lately. :-d

Some mornings when I have errands to run, I don't always have time to
cook so I'll hit HEB for their lemon pepper rotissery chickens! They
are sooooo good, but neither dad nor I like the breast meat much
straight as breast meat, no matter how it is cooked, tends to be a tad
bit dry... which is why I usually just use boneless/skinless thighs
for stir fry. But, I take the breast meat from the rotissery chickens
and make chicken salad out of it using dill relish, a bit more lemon
pepper, garlic powder, minced green onion, more dill relish and
MAYONAISA!!! :-)
The lime flavor in that dressing is OH so good in meat salads. I serve
that over a bed of baby spinach garnished on the side with fresh
avocado and tomatoe.

C.