In article , Frogleg
wrote:

On Sat, 11 Oct 2003 18:27:09 -0500, Melba's Jammin'
wrote:

Blair P. Houghton wrote:
(snip)
(Most good) Salsa shouldn't contain vinegar.

If you're canning it, though, Blair, the tested and blessed recipes now
have some vinegar to guarantee a low enough pH level for safe waterbath
processing. Bob (zxcvbob) has made some and says it's not bad and
better than he expected. If I were going to can it, I'd use the vinegar
and perhaps add a **little** baking soda at serving time to de-acidify
it and make it not so tangy.

I make my salsa (not canned) with fancy-schmancy red wine vinegar in
place of lime juice because I like the flavor. Was it you, Barb, who
confessed to drinking the 'juice' at the bottom of the bowl like I do?
Ummm.

Never! How uncouth! Um, have you finished scooping the stuff outta
that bowl yet? Why'ncha pass it over here for a sec.
--
-Barb (www.jamlady.eboard.com updated 10-10-03; check the PickleHats tab)

Mayonnaise doesn't contain vinegar.

And why don't you want to consume vinegar?
"xyz" wrote in message
om...
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.

Frogleg wrote:

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

Acetic acid. ;-)

In Germany you can buy a product called "vinegar essence" which is
something like 20% acetic acid. Some people water it down and use it for
salad dressings. Others clean the kitchen floor with it

"xyz" wrote in message
om...
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.


Go ahead and eat all the delcious things with vinegar in them. You will not be "pickled". I
promise.
blacksalt

"texpat" wrote in message . ..

"xyz" wrote in message
om...
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.
Mayonnaise doesn't contain vinegar.

And why don't you want to consume vinegar?

I'm not the op, but yes, mayonnaise _does_ contain vinegar when made
by Kraft and Hellman's. Read the labels. ;-) My home made stuff never
did tho'. We use lime or lemon juice.

I don't know why they don't want to consume vinegar. It's SO good on
fish,
especially Balsamic! ;-d

C.

I don't know why they don't want to consume vinegar. It's SO good on
fish,
especially Balsamic! ;-d

C.

No way, it has to be malt vinegar! Well, at least with fish & chips it does!

john

"John Misrahi" wrote in message ...
I don't know why they don't want to consume vinegar. It's SO good on
fish,
especially Balsamic! ;-d

C.

No way, it has to be malt vinegar! Well, at least with fish & chips it does!

john

True... at least on _fried_ fish. :-)
I actually prefer lemon and dill on baked fish!

I fry my fish with *spiced* white cornmeal. Never plain!
I tasted some fried catfish the other day made with straight cornmeal.
Bleah! It was SO bland! I add lemon pepper, garlic and onion powder
to my cornmeal prior to dredging, then fry in extra virgin olive oil.
Sometimes additional herbs depending on my mood.

C.

"John Misrahi" wrote in message ...
I don't know why they don't want to consume vinegar. It's SO good on
fish,
especially Balsamic! ;-d

C.

No way, it has to be malt vinegar! Well, at least with fish & chips it does!

john

True... at least on _fried_ fish. :-)
I actually prefer lemon and dill on baked fish!

I fry my fish with *spiced* white cornmeal. Never plain!
I tasted some fried catfish the other day made with straight cornmeal.
Bleah! It was SO bland! I add lemon pepper, garlic and onion powder
to my cornmeal prior to dredging, then fry in extra virgin olive oil.
Sometimes additional herbs depending on my mood.

C.

On Sun, 12 Oct 2003 07:49:54 -0500, Melba's Jammin'
wrote:

Frogleg wrote:

I make my salsa (not canned) with fancy-schmancy red wine vinegar in
place of lime juice because I like the flavor. Was it you, Barb, who
confessed to drinking the 'juice' at the bottom of the bowl like I do?
Ummm.

Never! How uncouth! Um, have you finished scooping the stuff outta
that bowl yet? Why'ncha pass it over here for a sec.

Sorry. Have to clear the table and get the bowl into the kitchen right
now! No, don't get up to help. You just sit right there. :-)

"texpat" wrote in message . ..
Mayonnaise doesn't contain vinegar.

And why don't you want to consume vinegar?
For me, it has an excito-toxic effect. I take it all you vinegar
lovers use MSG (monosodium glutamate) with abandon, as well!? Or is
the Chinese Restaurant Syndrome a fiction?
"xyz" wrote in message
om...
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.

xyz wrote:

"texpat" wrote in message . ..
Mayonnaise doesn't contain vinegar.

And why don't you want to consume vinegar?
For me, it has an excito-toxic effect.

Wow, a new high. Next we'll hear about high school students using red wine vinegar for nasal
lavage.

On 13 Oct 2003 04:38:48 -0700, (xyz) wrote:

"texpat" wrote

And why don't you want to consume vinegar?

For me, it has an excito-toxic effect. I take it all you vinegar
lovers use MSG (monosodium glutamate) with abandon, as well!? Or is
the Chinese Restaurant Syndrome a fiction?

Why on earth would you assume that? I'd never heard of excitotoxic
effects on neurons caused, sometimes, by glutamic or aspartic acid,
before this post. Brief Googling came up with no reference to vinegar
(or other acids) having anthing to do with this. If you have a rare
neurological condition, you should consult with your physicians about
foods that may be toxic to you. Since this condition wasn't addressed
in your original post, answers to "why do condiments contain vinegar?"
have been answered in full. If it is toxic for you, you will, like
those allergic to certain substances, have to check food labels
carefully. Many prepared foods contain vinegar...or nuts or milk
products or salt or eggs or shellfish than some must avoid. Evidently
yours is a rather rare condition. Too bad that such a common substance
is harmful to you.

(Carnivore269) wrote in
om:

No way, it has to be malt vinegar! Well, at least with fish & chips
it does!

True... at least on _fried_ fish. :-)
I actually prefer lemon and dill on baked fish!

Try orange instead of lemon. I like it sooo much better. But I also go with
malt vinegar. The dill sounds interesting. Maybe with some mustard as part
of an aioli.

(xyz) wrote in news:bafd6fb9.0310130338.5b23f221
@posting.google.com:

And why don't you want to consume vinegar?
For me, it has an excito-toxic effect.

Any web references to this? I'd love to see the science.

ScratchMonkey wrote in message . ..
(Carnivore269) wrote in
om:

No way, it has to be malt vinegar! Well, at least with fish & chips
it does!

True... at least on _fried_ fish. :-)
I actually prefer lemon and dill on baked fish!

Try orange instead of lemon. I like it sooo much better. But I also go with
malt vinegar. The dill sounds interesting. Maybe with some mustard as part
of an aioli.

Y'know, I've been reading more on this list about using Orange instead
of lemon for both fish and poultry... I'm just going to have to try
it! ;-)

Dill is wunnerful for fish IMHO.
I even use dill relish in my tuna and chicken salads.

I've not worked with mustard a lot except for deviled eggs, and
sausages of course. Time to play?

What else is mustard good for?

Thanks! :-)

C.