On Mon, 12 Feb 2007 01:48:12 GMT, Steve Wertz
wrote:

On Sun, 11 Feb 2007 15:48:27 GMT, blake murphy wrote:

On Sat, 10 Feb 2007 13:36:07 -0600, Steve Wertz
wrote:

On Fri, 09 Feb 2007 21:01:28 -0500, ian wrote:

Funny how small changes can lead to something perceived as quite different.

I will be trying the recipe soon and give my critique. I usually
use black rice vinegar for everything that calls for rice
vinegar.

doesn't that have a much stronger flavor? or are black rice vinegar
and black vinegar two different things?

Yes. It has a malty flavor. I should have also said I use red
rice vinegar, too. But rarely ever white rice vinegar unless I'm
marinating carrot and daikon for salads or banh mi.

-sw

i sometimes use 'white' rice vinegar to briefly marinate celery pieces
for fried rice, or sliced broccoli stalks in other dishes. it makes
me feel useful.

your pal,
blake