Timo wrote:

> This is my vinegar plan, what I try to keep in the house:
>
> Cider
> White wine
> Red wine
> Dark malt
> White malt (don't have this at the moment)
> Balsamic
> Chinese white rice vinegar
> Chinese red rice vinegar (don't have this at the moment; I often use
> it to make dipping sauce, and I do have a red rice vinegar based
> dipping sauce)
> Chinese black rice vinegar (Chinkiang/Zhenjiang vinegar, very nice
> stuff IMO)
> Spirit vinegar (mostly for cleaning, sometimes for baking, soaking
> things, for milder pickles)

A lot of vinegars there! I just keep white wine vinegar, aged red wine
vinegar and a balsamic (the crap in 4-5 euros vials). Sometimes I grab a
flask of real Aceto Balsamico Tradizionale (ABT) of Reggio Emilia, where
sometimes is once in a couple of years: it goes a very long way.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin