Any favorites? I keep searching for something fully-flavored that
really stands up to olive oil. Balsamic does, but its often too sweet.
Suggestions appreciated, that part of the cupboard is bare.

Bliss

In article .com>,
"timbrel" > wrote:

> Any favorites? I keep searching for something fully-flavored that
> really stands up to olive oil. Balsamic does, but its often too sweet.
> Suggestions appreciated, that part of the cupboard is bare.
>
> Bliss

I make my own...

I've SO got to send sf that culture along with a sample of what we made
here. :-)

We fermented some leftover burgundy mixed with some Blackberry wine to
provide the needed sugar.
The resulting vinegar is divine.

We used a small bit of dad's Kombucha culture.
I did not give a rats ass about the anecdotal health benefits.
The culture combo works very well for making vinegar and it's a stable
organism.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

On Thu, 14 Sep 2006 14:45:01 -0500, OmManiPadmeOmelet
> wrote:

>In article .com>,
> "timbrel" > wrote:
>
>> Any favorites? I keep searching for something fully-flavored that
>> really stands up to olive oil. Balsamic does, but its often too sweet.

>
>I make my own...
>
>I've SO got to send sf that culture along with a sample of what we made
>here. :-)

Do you use special equipment?

I will be convalescing for about 3-6 months after my hip replacement,
and once I am off crutches and more mobile, this might be something I
would be interested in doing.

Christine

timbrel wrote:
> Any favorites? I keep searching for something fully-flavored that
> really stands up to olive oil. Balsamic does, but its often too sweet.
> Suggestions appreciated, that part of the cupboard is bare.
>
> Bliss

Can't argue with making your own, but Cook's Illustrated did a taste
test of a dozen or so commercial brands, some gourmet-priced, and found
that good ole Pompeian was preferred. Had something to do with its
being made from Concord grapes. Pompeian has been on grocery store
shelves since long before the vinegar craze began.

stark wrote:
> timbrel wrote:
> > Any favorites? I keep searching for something fully-flavored that
> > really stands up to olive oil. Balsamic does, but its often too sweet.
> > Suggestions appreciated, that part of the cupboard is bare.
> >
> > Bliss
>
> Can't argue with making your own, but Cook's Illustrated did a taste
> test of a dozen or so commercial brands, some gourmet-priced, and found
> that good ole Pompeian was preferred. Had something to do with its
> being made from Concord grapes. Pompeian has been on grocery store
> shelves since long before the vinegar craze began.

Didn't know about the CI taste test, but I've been using Pompeian for
years and have always thought it just fine. -aem

aem wrote:
> stark wrote:
> > timbrel wrote:
> > > Any favorites? I keep searching for something fully-flavored that
> > > really stands up to olive oil. Balsamic does, but its often too sweet.
> > > Suggestions appreciated, that part of the cupboard is bare.
> > >
> > > Bliss
> >
> > Can't argue with making your own, but Cook's Illustrated did a taste
> > test of a dozen or so commercial brands, some gourmet-priced, and found
> > that good ole Pompeian was preferred. Had something to do with its
> > being made from Concord grapes. Pompeian has been on grocery store
> > shelves since long before the vinegar craze began.
>
> Didn't know about the CI taste test, but I've been using Pompeian for
> years and have always thought it just fine. -aem

Okay, can't argue with trying some thing basic, not incredibly
expensive that people have liked. Thanks

bliss

On Thu, 14 Sep 2006 14:45:01 -0500, OmManiPadmeOmelet
> wrote:

>I've SO got to send sf that culture along with a sample of what we made
>here. :-)

LOL.... and I thought you didn't love me anymore.


just kidding, there's no hurry