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)

At the moment, there is a bottle of Japanese sushi vinegar (seasoned Japanese white rice vinegar), which seems a reasonable addition to the list, but I wouldn't call it a regular yet.

"Timo" > wrote in message
...
> 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)
>
> At the moment, there is a bottle of Japanese sushi vinegar (seasoned
> Japanese white rice vinegar), which seems a reasonable addition to the
> list, but I wouldn't call it a regular yet.

No champagne vinegar? No honey vinegar? No Sherry vinegar?

On 4/21/2013 4:49 PM, Pico Rico wrote:
> "Timo" > wrote in message
> ...
>> 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)
>>
>> At the moment, there is a bottle of Japanese sushi vinegar (seasoned
>> Japanese white rice vinegar), which seems a reasonable addition to the
>> list, but I wouldn't call it a regular yet.
>
> No champagne vinegar? No honey vinegar? No Sherry vinegar?
>
>
What sort of balsamic? There are both regular and white.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Monday, 22 April 2013 06:49:47 UTC+10, Pico Rico wrote:
>
> No champagne vinegar? No honey vinegar? No Sherry vinegar?

Not trying to be complete, just have the ones I like to use. I don't even try to get into the various Indian and SE Asian vinegar varieties - cider vinegar works well enough in Indian cooking for me.

On Monday, 22 April 2013 07:26:05 UTC+10, James Silverton wrote:
>
> What sort of balsamic? There are both regular and white.

Regular. I've never seen white balsamic. If I see, I might try.

On 4/21/2013 5:34 PM, l not -l wrote:
> On 21-Apr-2013, 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)
>
> You've got me beat. My list is much shorter:
> - cider
> - white
> - red wine
> - Balsamic
> - Sarson's Malt (the only vinegar I have a specific brand preference)
>
I really need to get some malt vinegar since I love fish and I love it
on fish & chips. Other than that, my vinegars are about like yours. I
don't have a need for a lot of different vinegars. I barely use the
ones I have now. You probably use yours more.

Jill

On 4/21/2013 5:47 PM, Timo wrote:
> On Monday, 22 April 2013 07:26:05 UTC+10, James Silverton wrote:
>>
>> What sort of balsamic? There are both regular and white.
>
> Regular. I've never seen white balsamic. If I see, I might try.
>
The pronounced color of regular balsamic can be somewhat unattractive in
salad dressings and I have a recipe that uses it for scallops.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 21/04/2013 6:03 PM, jmcquown wrote:

>> - white
>> - red wine
>> - Balsamic
>> - Sarson's Malt (the only vinegar I have a specific brand preference)
>>
> I really need to get some malt vinegar since I love fish and I love it
> on fish & chips. Other than that, my vinegars are about like yours. I
> don't have a need for a lot of different vinegars. I barely use the
> ones I have now. You probably use yours more.
>

I suppose I could go out and get a bunch of exotic vinegars that I won't
use much and then boast about how many I have. The truth is I don't use
a lot of vinegar. I have some plain old white vinegar, two different
types of apple cider vinegar, red wine vinegar, some type of Chinese
vinegar.

On Sun, 21 Apr 2013 17:26:05 -0400, James Silverton
> wrote:
snip
>>
>What sort of balsamic? There are both regular and white.

I know there is white, but I have yet to see it here.
Janet US

"Timo" > wrote in message
...
> 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)
>
> At the moment, there is a bottle of Japanese sushi vinegar (seasoned
> Japanese white rice vinegar), which seems a reasonable addition to the
> list, but I wouldn't call it a regular yet.

I do not need that many kinds. I generally keep white and cider. I need to
buy more cider. The little bottle I had expired a couple of years ago.
Oops! Will not buy more until I have an actual recipe for something
requiring it. Obviously I do not use much. I also have balsamic and rice
vinegar. I do not use a lot of vinegar.

On Sun, 21 Apr 2013 13:49:47 -0700, "Pico Rico"
> wrote:

> No champagne vinegar? No honey vinegar? No Sherry vinegar?
>
No raspberry vinegar, no sherry vinegar?

--
Food is an important part of a balanced diet.

On Sun, 21 Apr 2013 16:17:22 -0600, Janet Bostwick
> wrote:

> On Sun, 21 Apr 2013 17:26:05 -0400, James Silverton
> > wrote:
> snip
> >>
> >What sort of balsamic? There are both regular and white.
>
> I know there is white, but I have yet to see it here.

White balsamic is pretty common on the shelves here. I tried it a
long time ago and wasn't impressed. Not worth repeating, IMO.
However, I do like regular white wine vinegar. I'm also liking cane
vinegar from the Philippines, which is also white.


--
Food is an important part of a balanced diet.

My list is pretty plebeian.

Red wine which I go thru fast for salad dressing, rice wine, malt, balsamic ( takes a year or two to use up),cider, and of course white which I buy by the gallon. I use it in the wash, for a bathroom cleaner recipe, for drain cleaning, plus the bottle is pretty sturdy for my hurricane stash for water storage. It's a much heftier bottle than what drinking water comes in.

I had some schmancy raspberry vinegar once - prob. bought on sale. We didn't care for it no matter how I used it.

sf wrote:
> On Sun, 21 Apr 2013 13:49:47 -0700, "Pico Rico"
> wrote:
>
>> No champagne vinegar? No honey vinegar? No Sherry vinegar?
>>
> No raspberry vinegar, no sherry vinegar?

no truffle vinegar??

"l not -l" > wrote in message
...

> I use cider vinegar a lot; most weeks I have sliced cucumbers and onions
> in cider vinegar. That was what passed for "marinated" cucumber salad
> in the part of the south I came from.

That is what we had when I was a child but it was malt vinegar which is all
I ever saw.


One grandmother used cider
> vinegar alone, the other added a bit of sugar.
>
> I use white vinegar less often for cooking and more often for cleaning
> the kettle and making pepper sauce. Balsamic for dressings and
> marinades. Like you, malt vinegar is mostly used for fish and the red
> wine vinegar - well, it's been around for a while and only gets used for
> marinades if I've doing a lot and want an alternative to the balsamic.

I use red or white wine vinegars for sauces and dressings but I use
balsamic to caramelise onions.
I steep herbs in wine vinegars too which is nice.
--
--
http://www.helpforheroes.org.uk/shop/

On Mon, 22 Apr 2013 02:59:57 +0000 (UTC), tert in seattle
> wrote:

> sf wrote:
> > On Sun, 21 Apr 2013 13:49:47 -0700, "Pico Rico"
> > wrote:
> >
> >> No champagne vinegar? No honey vinegar? No Sherry vinegar?
> >>
> > No raspberry vinegar, no sherry vinegar?
>
> no truffle vinegar??

You sent me to the internet for that one! I'd never heard of honey
vinegar either.

--
Food is an important part of a balanced diet.

On Sun, 21 Apr 2013 23:52:38 GMT, "l not -l" > wrote:

> I use cider vinegar a lot; most weeks I have sliced cucumbers and onions
> in cider vinegar. That was what passed for "marinated" cucumber salad
> in the part of the south I came from. One grandmother used cider
> vinegar alone, the other added a bit of sugar.
>
> I use white vinegar less often for cooking and more often for cleaning
> the kettle and making pepper sauce. Balsamic for dressings and
> marinades. Like you, malt vinegar is mostly used for fish and the red
> wine vinegar - well, it's been around for a while and only gets used for
> marinades if I've doing a lot and want an alternative to the balsamic.

I used to be that way too. Cider was my main vinegar, white was for
cleaning the coffee pot or windows and wine vinegar (preferable white
wine vinegar) was for salad dressing. But now, I have fancy vinegars
coming out the kazoo. The one I never see at the grocery store and
see most often in recipes is sherry vinegar. The only place I've ever
seen it for sale is surly table and that's only because I was looking
for it specifically - I don't usually look in the food section of
kitchenware stores, but I wanted a certain lemon extract that I knew
they sold... my alternative to internet shopping.

--
Food is an important part of a balanced diet.

On Sun, 21 Apr 2013 16:56:34 -0700 (PDT), Kalmia
> wrote:

> I had some schmancy raspberry vinegar once - prob. bought on sale. We didn't care for it no matter how I used it.

Darn! I noticed yesterday that I had a bottle of it sitting unopened
on a bottom shelf and had told myself I should use it in something
soon.

--
Food is an important part of a balanced diet.

On Mon, 22 Apr 2013 05:53:46 -0700, sf > wrote:

> On Sun, 21 Apr 2013 16:56:34 -0700 (PDT), Kalmia
> > wrote:
>
> > I had some schmancy raspberry vinegar once - prob. bought on sale. We didn't care for it no matter how I used it.
>
> Darn! I noticed yesterday that I had a bottle of it sitting unopened
> on a bottom shelf and had told myself I should use it in something
> soon.

PS: I just found this recipe... not going to follow it exactly,
because I don't need to buy any more types of vinegar - so I'll use
whatever rice vinegar it is that I have on hand.

Vinaigrette

1/4 cup brown rice vinegar
1/8th cup tarragon vinegar
1 TBSP raspberry vinegar
2-3 TBSP honey, to taste
1-2 TBSP dijon mustard, to taste
1/2-3/4 cup good quality extra virgin olive oil

--
Food is an important part of a balanced diet.

On Mon, 22 Apr 2013 05:51:46 -0700, sf > wrote:

snip
The one I never see at the grocery store and
>see most often in recipes is sherry vinegar. The only place I've ever
>seen it for sale is surly table and that's only because I was looking
>for it specifically - I don't usually look in the food section of
>kitchenware stores, but I wanted a certain lemon extract that I knew
>they sold... my alternative to internet shopping.

I couldn't find it either. I called my food Co-op and asked if they
had it and the reply was 'of course.'
Scroll down to the bottom http://tinyurl.com/c7p6wwt and see the list
of California co-ops and see if there is one near you.
Janet US

"Janet Bostwick" > wrote in message
...
> On Mon, 22 Apr 2013 05:51:46 -0700, sf > wrote:
>
> snip
> The one I never see at the grocery store and
>>see most often in recipes is sherry vinegar. The only place I've ever
>>seen it for sale is surly table and that's only because I was looking
>>for it specifically - I don't usually look in the food section of
>>kitchenware stores, but I wanted a certain lemon extract that I knew
>>they sold... my alternative to internet shopping.
>
> I couldn't find it either. I called my food Co-op and asked if they
> had it and the reply was 'of course.'
> Scroll down to the bottom http://tinyurl.com/c7p6wwt and see the list
> of California co-ops and see if there is one near you.

An odd thing ... when I was a child the 'stop me and buy one' ice cream
cart used to offer raspberry vinegar on the ice cream! I have never used
it since, nor do I have a recipe for using it.
--
--
http://www.helpforheroes.org.uk/shop/

On 4/22/2013 10:12 AM, Ophelia wrote:
>
>
> "Janet Bostwick" > wrote in message
> ...
>> On Mon, 22 Apr 2013 05:51:46 -0700, sf > wrote:
>>
>> snip
>> The one I never see at the grocery store and
>>> see most often in recipes is sherry vinegar. The only place I've ever
>>> seen it for sale is surly table and that's only because I was looking
>>> for it specifically - I don't usually look in the food section of
>>> kitchenware stores, but I wanted a certain lemon extract that I knew
>>> they sold... my alternative to internet shopping.
>>
>> I couldn't find it either. I called my food Co-op and asked if they
>> had it and the reply was 'of course.'
>> Scroll down to the bottom http://tinyurl.com/c7p6wwt and see the list
>> of California co-ops and see if there is one near you.
>
> An odd thing ... when I was a child the 'stop me and buy one' ice cream
> cart used to offer raspberry vinegar on the ice cream! I have never
> used it since, nor do I have a recipe for using it.

Yes, I remember plain ice cream cones being offered with a sprinkling of
raspberry vinegar in Britain when I was child. I wonder whether the
vinegar was less strong than ordinary vinegar because I tried it with
the raspberry vinegar that I sometimes use in salads and didn't
particularly like it.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Mon, 22 Apr 2013 08:06:48 -0600, Janet Bostwick
> wrote:

> On Mon, 22 Apr 2013 05:51:46 -0700, sf > wrote:
>
> snip
> The one I never see at the grocery store and
> >see most often in recipes is sherry vinegar. The only place I've ever
> >seen it for sale is surly table and that's only because I was looking
> >for it specifically - I don't usually look in the food section of
> >kitchenware stores, but I wanted a certain lemon extract that I knew
> >they sold... my alternative to internet shopping.
>
> I couldn't find it either. I called my food Co-op and asked if they
> had it and the reply was 'of course.'
> Scroll down to the bottom http://tinyurl.com/c7p6wwt and see the list
> of California co-ops and see if there is one near you.

Wrong url, but good idea! I googled for California food co op and
Rainbow grocery was at the top of the list... I'll look there the next
time I go for herbs & spices. It's funny how you go to certain places
for certain things. I tend to shop only on the left side of that
store - where the bulk items are located. I bleed over into the
cheese section occasionally and go to the checkout counter via the
dairy aisle when I'm on that side, but I don't go through the grocery
(packaged goods) or wine aisles - unless I'm looking for something
specific. They do have a wine I buy from time to time that I think
has a paper bag brown label and says "Cheap red" or "Cheap white"
depending on the color of the wine inside the bottle. It's actually a
decent wine!

I also saw a grocery on the list that's new to me - "Other Avenues" on
Judah. I wanted to make a trip to Andronico's (which is near enough
to that one) soon, so I can make the trip a twofer. Thanks!

--
Food is an important part of a balanced diet.

"James Silverton" > wrote in message
...
> On 4/22/2013 10:12 AM, Ophelia wrote:
>>
>>
>> "Janet Bostwick" > wrote in message
>> ...
>>> On Mon, 22 Apr 2013 05:51:46 -0700, sf > wrote:
>>>
>>> snip
>>> The one I never see at the grocery store and
>>>> see most often in recipes is sherry vinegar. The only place I've ever
>>>> seen it for sale is surly table and that's only because I was looking
>>>> for it specifically - I don't usually look in the food section of
>>>> kitchenware stores, but I wanted a certain lemon extract that I knew
>>>> they sold... my alternative to internet shopping.
>>>
>>> I couldn't find it either. I called my food Co-op and asked if they
>>> had it and the reply was 'of course.'
>>> Scroll down to the bottom http://tinyurl.com/c7p6wwt and see the list
>>> of California co-ops and see if there is one near you.
>>
>> An odd thing ... when I was a child the 'stop me and buy one' ice cream
>> cart used to offer raspberry vinegar on the ice cream! I have never
>> used it since, nor do I have a recipe for using it.
>
> Yes, I remember plain ice cream cones being offered with a sprinkling of
> raspberry vinegar in Britain when I was child. I wonder whether the
> vinegar was less strong than ordinary vinegar because I tried it with the
> raspberry vinegar that I sometimes use in salads and didn't particularly
> like it.

JIM!!!!!!!!!!!! I have mentioned this before and I don't think anyone ever
believed me!!!!!!!!!!!!!!! I had begun to believe I was the only person who
could ever remember it!! ) I haven't tried it since ^5
--
--
http://www.helpforheroes.org.uk/shop/

"l not -l" > wrote in message
...
>
> On 22-Apr-2013, "Ophelia" > wrote:
>
>> An odd thing ... when I was a child the 'stop me and buy one' ice
>> cream
>> cart used to offer raspberry vinegar on the ice cream! I have never
>> used
>> it since, nor do I have a recipe for using it.
>> --
>> --
> A good balsamic reduction is pretty good drizzled on ice cream; I can't
> recall where I had it. I used to travel a lot in my work; being on an
> expense account allowed me to be adventuresome and try a lot of things
> that seemed unusual. 8-)

I use balsamic to caramelise onions and it's pretty good Never tried it on
ice cream though
--
--
http://www.helpforheroes.org.uk/shop/

On Mon, 22 Apr 2013 08:10:30 -0700, sf > wrote:

>On Mon, 22 Apr 2013 08:06:48 -0600, Janet Bostwick
> wrote:
>
>> On Mon, 22 Apr 2013 05:51:46 -0700, sf > wrote:
>>
>> snip
>> The one I never see at the grocery store and
>> >see most often in recipes is sherry vinegar. The only place I've ever
>> >seen it for sale is surly table and that's only because I was looking
>> >for it specifically - I don't usually look in the food section of
>> >kitchenware stores, but I wanted a certain lemon extract that I knew
>> >they sold... my alternative to internet shopping.
>>
>> I couldn't find it either. I called my food Co-op and asked if they
>> had it and the reply was 'of course.'
>> Scroll down to the bottom http://tinyurl.com/c7p6wwt and see the list
>> of California co-ops and see if there is one near you.
>
>Wrong url, but good idea! I googled for California food co op and
>Rainbow grocery was at the top of the list... I'll look there the next
>time I go for herbs & spices. It's funny how you go to certain places
>for certain things. I tend to shop only on the left side of that
>store - where the bulk items are located. I bleed over into the
>cheese section occasionally and go to the checkout counter via the
>dairy aisle when I'm on that side, but I don't go through the grocery
>(packaged goods) or wine aisles - unless I'm looking for something
>specific. They do have a wine I buy from time to time that I think
>has a paper bag brown label and says "Cheap red" or "Cheap white"
>depending on the color of the wine inside the bottle. It's actually a
>decent wine!
>
>I also saw a grocery on the list that's new to me - "Other Avenues" on
>Judah. I wanted to make a trip to Andronico's (which is near enough
>to that one) soon, so I can make the trip a twofer. Thanks!

Glad you were able to get past my flub. You described by shopping at
my food co-op perfectly. Even though I know I can get things in the
aisle that I can't get anywhere else.
Janet US

sf wrote:
> On Mon, 22 Apr 2013 02:59:57 +0000 (UTC), tert in seattle
> wrote:
>
>> sf wrote:
>> > On Sun, 21 Apr 2013 13:49:47 -0700, "Pico Rico"
>> > wrote:
>> >
>> >> No champagne vinegar? No honey vinegar? No Sherry vinegar?
>> >>
>> > No raspberry vinegar, no sherry vinegar?
>>
>> no truffle vinegar??
>
> You sent me to the internet for that one! I'd never heard of honey
> vinegar either.

how about bacon vinegar? has anyone given that a try?

On Mon, 22 Apr 2013 18:35:03 +0000 (UTC), tert in seattle
> wrote:

> sf wrote:
> > On Mon, 22 Apr 2013 02:59:57 +0000 (UTC), tert in seattle
> > wrote:
> >
> >> sf wrote:
> >> > On Sun, 21 Apr 2013 13:49:47 -0700, "Pico Rico"
> >> > wrote:
> >> >
> >> >> No champagne vinegar? No honey vinegar? No Sherry vinegar?
> >> >>
> >> > No raspberry vinegar, no sherry vinegar?
> >>
> >> no truffle vinegar??
> >
> > You sent me to the internet for that one! I'd never heard of honey
> > vinegar either.
>
> how about bacon vinegar? has anyone given that a try?

How do you come up with these things? At least I've heard of bacon
jam!

--
Food is an important part of a balanced diet.

tert in seattle wrote:

> how about bacon vinegar? has anyone given that a try?

They're selling bacon chocolate bars now. WF has a line of fancy-schmancy
chocolate bars for $8. Also whiskey flavoring and a bunch of other trendy
additives to justify the high prices. Amounts to $64/lb.

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

On Apr 24, 1:45*am, "ViLco" > wrote:
> 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).

By you don't they call the cheap balsamic "condiment of balsamic
vinegar" or some such phrase, if I remember correctly.


> 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.

The real stuff costs a fortune, right? How do you use it?

On Apr 21, 1:40*pm, Timo > wrote:
> This is my vinegar plan, what I try to keep in the house:
>
> Cider
Check
> White wine
Check
> Red wine
Check
> Dark malt
Check
> Balsamic
Check
> Chinese white rice vinegar
Japanese white rice vinegar
> Chinese black rice vinegar (Chinkiang/Zhenjiang vinegar, very nice stuff IMO)
Check
> Spirit vinegar (mostly for cleaning, sometimes for baking, soaking things, for milder pickles)
Check. Indispensable for potato salad

Also champagne vinegar. The red, white, and balsamic vinegars are all
Monari Federzoni.

On Wed, 24 Apr 2013 16:48:11 -0700 (PDT), spamtrap1888
> wrote:

>On Apr 24, 1:45*am, "ViLco" > wrote:
>> 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).
>
>By you don't they call the cheap balsamic "condiment of balsamic
>vinegar" or some such phrase, if I remember correctly.
>
>
>> 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.
>
>The real stuff costs a fortune, right? How do you use it?

Vilco drinks it, better than his usual dago red rotgut. LOL

On Wednesday, 24 April 2013 18:45:08 UTC+10, ViLco wrote:
>
> 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.

I just get the cheap balsamic, preferably at the better end of the cheap stuff. I don't think I use enough to justify ABT. Mostly goes into salad dressings and dips.

I go through black rice vinegar quickly, and whichever of cider/malt I'm cooking with. And anything I pickle with if I'm doing that.

spamtrap1888 wrote:

>> 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).

> By you don't they call the cheap balsamic "condiment of balsamic
> vinegar" or some such phrase, if I remember correctly.

Not very clear, anyway in Reggio Emilia the crap is called "condimento
balsamico" while in Modena they call it "aceto balsamico" and this is from
Modena, so...

>> 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.

> The real stuff costs a fortune, right? How do you use it?

The less aged cost between 30 and 50 euros, then the middle aged ones are in
the 60-70 range and the oldest ones are around 90-100. What I sometimes buy
is a young balsamic which costed 40 euros the last time I bought it.
I use it on shredded old parmigiano as an appetizer, on meat cooked on a
griddle or pan (doesn't need reduction), over cured lard such as Colonnata
or Arnad, or even on a nice plate of tortelli verdi (ricotta and spinach
filling) dressed with melted butter and grated parmigiano. Last time I
remember using it I was dropping some on a dish of oven baked piglet ribs.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

spamtrap1888 wrote:

> Also champagne vinegar. The red, white, and balsamic vinegars are all
> Monari Federzoni.

They're ftrom Modena, so their cheap balsamics are named "aceto balsamico"
or "crema di aceto balsamico" (cream of balsamic vinegar).
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Sunday, April 21, 2013 4:40:57 PM UTC-4, 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)
>
>
>
> At the moment, there is a bottle of Japanese sushi vinegar (seasoned Japanese white rice vinegar), which seems a reasonable addition to the list, but I wouldn't call it a regular yet.
I use cider vinegar for my cucumber-onion salad also, being from the South. But, I also use it for cooked greens and a seven day slaw that I make. I would never want to be without it. My favorite brand is White House, like the applesauce. It also can be sipped for medicinal uses.

On 4/26/2013 3:47 PM, Libby wrote:
> On Sunday, April 21, 2013 4:40:57 PM UTC-4, Timo wrote:
>> This is my vinegar plan, what I try to keep in the house:
>>
>>
>>
>> Cider
>>
(snipped list)
> I use cider vinegar for my cucumber-onion salad also, being from the South. But, I also use it for cooked greens and a seven day slaw that I make. I would never want to be without it. My favorite brand is White House, like the applesauce. It also can be sipped for medicinal uses.
>
I worked with a woman who mixed cider vinegar with water and drank it,
daily, claiming it would help her lose weight. Well, she spent a lot of
time in the bathroom. I guess frequent urination is conducive to weight
loss.

Jill

Keep the white for cleaning. Chunk the rest in favor of this.

Bragg Live Foods, Bragg Apple Cider Vinegar, Bragg Liquid Aminos,Systemic Enzymes, Bragg Live Organic Food Products, Patricia Bragg, Paul Bragg, Bragg Organic Olive Oil, Bragg Salad Dressings, Bragg Seasonings, Bragg Health Products

In article >, says...
>
> "Timo" > wrote in message
> ...
> > 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)
> >
> > At the moment, there is a bottle of Japanese sushi vinegar (seasoned
> > Japanese white rice vinegar), which seems a reasonable addition to the
> > list, but I wouldn't call it a regular yet.
>
> No champagne vinegar? No honey vinegar? No Sherry vinegar?

Let's see:

White vinegar
Cider Vinegar
Red Wine Vinegar
Balsamic Vinegar
Japanese Sake


I think that's enough.