"dsi1" wrote in message
...

On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
>
> I am at a loss to understand why you have produce cheaper vinegar! A
> bottle
> of Sarsen's vinegar.here costs around 70p which is a little more then half
> of £1

It depends on how one looks at things. Why would a company brew beer and let
it further ferment to make malt vinegar when they could just buy industrial
acetic acid from a chemical supplier, cut it down with water to 5% acidity,
and add some flavor/coloring to it? Put in in a old timey bottle with a
classy label and there you have it!

It's almost as perfect a scheme as bottling tap water and selling it in
stores. Believe it or not, bottled tap water is the most popular beverage in
America. Truly, this is a most awesome country!

===

Wow! We possibly do that here too, but I don't really know)

On Tue, 20 Nov 2018 10:11:15 -0800 (PST), dsi1 >
wrote:

>On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
>>
>> I am at a loss to understand why you have produce cheaper vinegar! A bottle
>> of Sarsen's vinegar.here costs around 70p which is a little more then half
>> of £1
>
>It depends on how one looks at things. Why would a company brew beer and let it further ferment to make malt vinegar when they could just buy industrial acetic acid from a chemical supplier, cut it down with water to 5% acidity, and add some flavor/coloring to it? Put in in a old timey bottle with a classy label and there you have it!

This is a choice food producers often have. The
honest/traditional/slow way or the quick/nasty/cheap way. It's the
difference between Chinese soy sauce and Japanese soy sauce or between
real rosé wine and white wine mixed with 5% red.

On Tuesday, November 20, 2018 at 1:11:19 PM UTC-5, dsi1 wrote:
> On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> >
> > I am at a loss to understand why you have produce cheaper vinegar! A bottle
> > of Sarsen's vinegar.here costs around 70p which is a little more then half
> > of £1
>
> It depends on how one looks at things. Why would a company brew beer and let it further ferment to make malt vinegar when they could just buy industrial acetic acid from a chemical supplier, cut it down with water to 5% acidity, and add some flavor/coloring to it? Put in in a old timey bottle with a classy label and there you have it!

Because it tastes better to do it the right way. Why make Scotch when
you can just add flavor to ethanol?

<https://www.youtube.com/watch?v=PTQLBv8sgDI>

Cindy Hamilton

On Tuesday, November 20, 2018 at 1:24:08 PM UTC-5, Brice wrote:
> On Tue, 20 Nov 2018 10:11:15 -0800 (PST), dsi1 >
> wrote:
>
> >On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> >>
> >> I am at a loss to understand why you have produce cheaper vinegar! A bottle
> >> of Sarsen's vinegar.here costs around 70p which is a little more then half
> >> of £1
> >
> >It depends on how one looks at things. Why would a company brew beer and let it further ferment to make malt vinegar when they could just buy industrial acetic acid from a chemical supplier, cut it down with water to 5% acidity, and add some flavor/coloring to it? Put in in a old timey bottle with a classy label and there you have it!
>
> This is a choice food producers often have. The
> honest/traditional/slow way or the quick/nasty/cheap way. It's the
> difference between Chinese soy sauce and Japanese soy sauce or between
> real rosé wine and white wine mixed with 5% red.

Don't forget he's from Hawaii. This is the most popular soy sauce
the

<https://www.samsclub.com/sams/aloha-shoyu-soy-sauce-1-gal/prod2030276.ip>

Cindy Hamilton

On Tuesday, November 20, 2018 at 8:26:11 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> >
> > I am at a loss to understand why you have produce cheaper vinegar! A
> > bottle
> > of Sarsen's vinegar.here costs around 70p which is a little more then half
> > of £1
>
> It depends on how one looks at things. Why would a company brew beer and let
> it further ferment to make malt vinegar when they could just buy industrial
> acetic acid from a chemical supplier, cut it down with water to 5% acidity,
> and add some flavor/coloring to it? Put in in a old timey bottle with a
> classy label and there you have it!
>
> It's almost as perfect a scheme as bottling tap water and selling it in
> stores. Believe it or not, bottled tap water is the most popular beverage in
> America. Truly, this is a most awesome country!
>
> ===
>
> Wow! We possibly do that here too, but I don't really know)

The way it started in the US was that it was found that trendy people would pay good money to buy spring water from France. And the rest is history. Hopefully, there's a market on the mainland and perhaps the world for tap water from this rock. The tap water is pretty good here but you don't really sell Hawaiian water, you sell a lifestyle and a frame of mind.

https://www.youtube.com/watch?v=ubfdKfn8zZA

On Tuesday, November 20, 2018 at 9:11:31 AM UTC-10, Cindy Hamilton wrote:
> On Tuesday, November 20, 2018 at 1:11:19 PM UTC-5, dsi1 wrote:
> > On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> > >
> > > I am at a loss to understand why you have produce cheaper vinegar! A bottle
> > > of Sarsen's vinegar.here costs around 70p which is a little more then half
> > > of £1
> >
> > It depends on how one looks at things. Why would a company brew beer and let it further ferment to make malt vinegar when they could just buy industrial acetic acid from a chemical supplier, cut it down with water to 5% acidity, and add some flavor/coloring to it? Put in in a old timey bottle with a classy label and there you have it!
>
> Because it tastes better to do it the right way. Why make Scotch when
> you can just add flavor to ethanol?
>
> <https://www.youtube.com/watch?v=PTQLBv8sgDI>
>
> Cindy Hamilton

I love that scene!

On Tuesday, November 20, 2018 at 9:13:49 AM UTC-10, Cindy Hamilton wrote:
> On Tuesday, November 20, 2018 at 1:24:08 PM UTC-5, Brice wrote:
> > On Tue, 20 Nov 2018 10:11:15 -0800 (PST), dsi1 <>
> > wrote:
> >
> > >On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> > >>
> > >> I am at a loss to understand why you have produce cheaper vinegar! A bottle
> > >> of Sarsen's vinegar.here costs around 70p which is a little more then half
> > >> of £1
> > >
> > >It depends on how one looks at things. Why would a company brew beer and let it further ferment to make malt vinegar when they could just buy industrial acetic acid from a chemical supplier, cut it down with water to 5% acidity, and add some flavor/coloring to it? Put in in a old timey bottle with a classy label and there you have it!
> >
> > This is a choice food producers often have. The
> > honest/traditional/slow way or the quick/nasty/cheap way. It's the
> > difference between Chinese soy sauce and Japanese soy sauce or between
> > real rosé wine and white wine mixed with 5% red.
>
> Don't forget he's from Hawaii. This is the most popular soy sauce
> the
>
> <https://www.samsclub.com/sams/aloha-shoyu-soy-sauce-1-gal/prod2030276.ip>
>
> Cindy Hamilton

Acid hydrolyzation in the production of shoyu was invented by Aloha after the war to fulfil the need for the stuff. I think it's pretty good shoyu but there's several that are just fine and dandy. If I'm going to make shoyu chicken, I'd use Aloha. My guess is that Yamasa is going to be the dominant shoyu in Hawaii in the near future.

On Tue, 20 Nov 2018 11:13:46 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, November 20, 2018 at 1:24:08 PM UTC-5, Brice wrote:
>> On Tue, 20 Nov 2018 10:11:15 -0800 (PST), dsi1 >
>> wrote:
>>
>> >On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
>> >>
>> >> I am at a loss to understand why you have produce cheaper vinegar! A bottle
>> >> of Sarsen's vinegar.here costs around 70p which is a little more then half
>> >> of £1
>> >
>> >It depends on how one looks at things. Why would a company brew beer and let it further ferment to make malt vinegar when they could just buy industrial acetic acid from a chemical supplier, cut it down with water to 5% acidity, and add some flavor/coloring to it? Put in in a old timey bottle with a classy label and there you have it!
>>
>> This is a choice food producers often have. The
>> honest/traditional/slow way or the quick/nasty/cheap way. It's the
>> difference between Chinese soy sauce and Japanese soy sauce or between
>> real rosé wine and white wine mixed with 5% red.
>
>Don't forget he's from Hawaii. This is the most popular soy sauce
>the
>
><https://www.samsclub.com/sams/aloha-shoyu-soy-sauce-1-gal/prod2030276.ip>

"Aloha is of the acid-hydrolyzed vegetable protein variety. "
<https://en.wikipedia.org/wiki/Soy_sauce>

So, Aloha soy sauce is fake soy sauce. It's chemical gunk and bad for
you. Someone should tell those Hawaiians.

On Tue, 20 Nov 2018 11:47:31 -0800 (PST), dsi1 >
wrote:

>On Tuesday, November 20, 2018 at 9:13:49 AM UTC-10, Cindy Hamilton wrote:
>> On Tuesday, November 20, 2018 at 1:24:08 PM UTC-5, Brice wrote:
>> > On Tue, 20 Nov 2018 10:11:15 -0800 (PST), dsi1 <>
>> > wrote:
>> >
>> > >On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
>> > >>
>> > >> I am at a loss to understand why you have produce cheaper vinegar! A bottle
>> > >> of Sarsen's vinegar.here costs around 70p which is a little more then half
>> > >> of £1
>> > >
>> > >It depends on how one looks at things. Why would a company brew beer and let it further ferment to make malt vinegar when they could just buy industrial acetic acid from a chemical supplier, cut it down with water to 5% acidity, and add some flavor/coloring to it? Put in in a old timey bottle with a classy label and there you have it!
>> >
>> > This is a choice food producers often have. The
>> > honest/traditional/slow way or the quick/nasty/cheap way. It's the
>> > difference between Chinese soy sauce and Japanese soy sauce or between
>> > real rosé wine and white wine mixed with 5% red.
>>
>> Don't forget he's from Hawaii. This is the most popular soy sauce
>> the
>>
>> <https://www.samsclub.com/sams/aloha-shoyu-soy-sauce-1-gal/prod2030276.ip>
>>
>> Cindy Hamilton
>
>Acid hydrolyzation in the production of shoyu was invented by Aloha after the war to fulfil the need for the stuff. I think it's pretty good shoyu but there's several that are just fine and dandy. If I'm going to make shoyu chicken, I'd use Aloha. My guess is that Yamasa is going to be the dominant shoyu in Hawaii in the near future.

I think Yamasa's real soy sauce:
<https://www.yamasausa.com/soy-sauce/#what-is-breawed-soy-sauce>
"On the other hand, chemically produced soy sauce has dark color and
unpleasant aroma." (That's Aloha brand.)

"dsi1" wrote in message
...

On Tuesday, November 20, 2018 at 9:11:31 AM UTC-10, Cindy Hamilton wrote:
> On Tuesday, November 20, 2018 at 1:11:19 PM UTC-5, dsi1 wrote:
> > On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> > >
> > > I am at a loss to understand why you have produce cheaper vinegar! A
> > > bottle
> > > of Sarsen's vinegar.here costs around 70p which is a little more then
> > > half
> > > of £1
> >
> > It depends on how one looks at things. Why would a company brew beer and
> > let it further ferment to make malt vinegar when they could just buy
> > industrial acetic acid from a chemical supplier, cut it down with water
> > to 5% acidity, and add some flavor/coloring to it? Put in in a old timey
> > bottle with a classy label and there you have it!
>
> Because it tastes better to do it the right way. Why make Scotch when
> you can just add flavor to ethanol?
>
> <https://www.youtube.com/watch?v=PTQLBv8sgDI>
>
> Cindy Hamilton

I love that scene!

===

LOL it's mad)

"dsi1" wrote in message
...

On Tuesday, November 20, 2018 at 8:26:11 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> >
> > I am at a loss to understand why you have produce cheaper vinegar! A
> > bottle
> > of Sarsen's vinegar.here costs around 70p which is a little more then
> > half
> > of £1
>
> It depends on how one looks at things. Why would a company brew beer and
> let
> it further ferment to make malt vinegar when they could just buy
> industrial
> acetic acid from a chemical supplier, cut it down with water to 5%
> acidity,
> and add some flavor/coloring to it? Put in in a old timey bottle with a
> classy label and there you have it!
>
> It's almost as perfect a scheme as bottling tap water and selling it in
> stores. Believe it or not, bottled tap water is the most popular beverage
> in
> America. Truly, this is a most awesome country!
>
> ===
>
> Wow! We possibly do that here too, but I don't really know)

The way it started in the US was that it was found that trendy people would
pay good money to buy spring water from France. And the rest is history.
Hopefully, there's a market on the mainland and perhaps the world for tap
water from this rock. The tap water is pretty good here but you don't really
sell Hawaiian water, you sell a lifestyle and a frame of mind.

https://www.youtube.com/watch?v=ubfdKfn8zZA

==

I am not a water drinker, but that looks pretty good to me

"Ophelia" > wrote in message
...
>
>
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
>>
>> I am at a loss to understand why you have produce cheaper vinegar! A
>> bottle
>> of Sarsen's vinegar.here costs around 70p which is a little more then
>> half
>> of £1
>
> It depends on how one looks at things. Why would a company brew beer and
> let it further ferment to make malt vinegar when they could just buy
> industrial acetic acid from a chemical supplier, cut it down with water to
> 5% acidity, and add some flavor/coloring to it? Put in in a old timey
> bottle with a classy label and there you have it!
>
> It's almost as perfect a scheme as bottling tap water and selling it in
> stores. Believe it or not, bottled tap water is the most popular beverage
> in America. Truly, this is a most awesome country!
>
> ===
>
> Wow! We possibly do that here too, but I don't really know)

The only bottled water I ever bought was a jug for the car in case the dog
got thirsty.

Cheri

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
>>
>> I am at a loss to understand why you have produce cheaper vinegar! A
>> bottle
>> of Sarsen's vinegar.here costs around 70p which is a little more then
>> half
>> of £1
>
> It depends on how one looks at things. Why would a company brew beer and
> let it further ferment to make malt vinegar when they could just buy
> industrial acetic acid from a chemical supplier, cut it down with water to
> 5% acidity, and add some flavor/coloring to it? Put in in a old timey
> bottle with a classy label and there you have it!
>
> It's almost as perfect a scheme as bottling tap water and selling it in
> stores. Believe it or not, bottled tap water is the most popular beverage
> in America. Truly, this is a most awesome country!
>
> ===
>
> Wow! We possibly do that here too, but I don't really know)

The only bottled water I ever bought was a jug for the car in case the dog
got thirsty.

Cheri

==

Well that was worth it) We keep a large bottle and a bowl in our cars
jic

Gary wrote:

> l not -l wrote:
> >
> > I like malt vinegar on fish and chips
>
> I've tried malt vinegar on fish and chips. It's very good but I
> only used it once. I still prefer just salted and heavily
> peppered. No malt vinegar and no ketchup.

I have tried malted only twice. The first was great as the malt came on
the side. The second sucked donkydicks bad as they applied it before
serving and went so overboard, the 'chips' dripped and were completely
a soggy mess.

On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
>
> I am at a loss to understand why you have produce cheaper vinegar! A bottle
> of Sarsen's vinegar.here costs around 70p which is a little more then half
> of £1

I was eating at my dad's house and my Swedish step-mom made some cucumbers in vinegar. She asked me where she could get acetic acid. She didn't care for the stuff in America because they had a peculiar taste and at 4.5% acidity, it was too weak. She was looking for a 24% or 12% concentration level. She said that you could only get 12% acetic acid in Sweden because at 24%, "accidents" would occur.

Accidents indeed - that stuff is dangerous! In chemistry class, I once stuck my nose in a bottle of glacial acetic acid and that snapped my head back. It forever changed my approach to smelling unknown chemicals. A most excellent lesson!

https://www.youtube.com/watch?v=wJXSLmYlvIQ

"dsi1" wrote in message
...

On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
>
> I am at a loss to understand why you have produce cheaper vinegar! A
> bottle
> of Sarsen's vinegar.here costs around 70p which is a little more then half
> of £1

I was eating at my dad's house and my Swedish step-mom made some cucumbers
in vinegar. She asked me where she could get acetic acid. She didn't care
for the stuff in America because they had a peculiar taste and at 4.5%
acidity, it was too weak. She was looking for a 24% or 12% concentration
level. She said that you could only get 12% acetic acid in Sweden because at
24%, "accidents" would occur.

Accidents indeed - that stuff is dangerous! In chemistry class, I once stuck
my nose in a bottle of glacial acetic acid and that snapped my head back. It
forever changed my approach to smelling unknown chemicals. A most excellent
lesson!

https://www.youtube.com/watch?v=wJXSLmYlvIQ

==

Good grief! I take it you think Sarsen's is safe enough?

On 28 Nov 2018, Ophelia wrote
(in article >):

>
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> >
> > I am at a loss to understand why you have produce cheaper vinegar! A
> > bottle
> > of Sarsen's vinegar.here costs around 70p which is a little more then half
> > of £1
>
> I was eating at my dad's house and my Swedish step-mom made some cucumbers
> in vinegar. She asked me where she could get acetic acid. She didn't care
> for the stuff in America because they had a peculiar taste and at 4.5%
> acidity, it was too weak. She was looking for a 24% or 12% concentration
> level. She said that you could only get 12% acetic acid in Sweden because at
> 24%, "accidents" would occur.
>
> Accidents indeed - that stuff is dangerous! In chemistry class, I once stuck
> my nose in a bottle of glacial acetic acid and that snapped my head back. It
> forever changed my approach to smelling unknown chemicals. A most excellent
> lesson!
>
> https://www.youtube.com/watch?v=wJXSLmYlvIQ
>
> ==
>
> Good grief! I take it you think Sarsen's is safe enough?

I hate vinegar. We used to put dirty pennies in a bowl of it overnight.

The next morning they were clean and shiny. I dont want that going on in
my digestive system.

On Wednesday, November 28, 2018 at 8:12:08 AM UTC-5, Fruitiest of Fruitcakes wrote:
> On 28 Nov 2018, Ophelia wrote
> (in article >):
>
> >
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> > >
> > > I am at a loss to understand why you have produce cheaper vinegar! A
> > > bottle
> > > of Sarsen's vinegar.here costs around 70p which is a little more then half
> > > of £1
> >
> > I was eating at my dad's house and my Swedish step-mom made some cucumbers
> > in vinegar. She asked me where she could get acetic acid. She didn't care
> > for the stuff in America because they had a peculiar taste and at 4.5%
> > acidity, it was too weak. She was looking for a 24% or 12% concentration
> > level. She said that you could only get 12% acetic acid in Sweden because at
> > 24%, "accidents" would occur.
> >
> > Accidents indeed - that stuff is dangerous! In chemistry class, I once stuck
> > my nose in a bottle of glacial acetic acid and that snapped my head back. It
> > forever changed my approach to smelling unknown chemicals. A most excellent
> > lesson!
> >
> > https://www.youtube.com/watch?v=wJXSLmYlvIQ
> >
> > ==
> >
> > Good grief! I take it you think Sarsen's is safe enough?
>
> I hate vinegar. We used to put dirty pennies in a bowl of it overnight.
>
> The next morning they were clean and shiny. I dont want that going on in
> my digestive system.

The hydrochloric acid in your stomach is stronger than vinegar.

Cindy Hamilton

On 28 Nov 2018, Cindy Hamilton wrote
(in >):

> On Wednesday, November 28, 2018 at 8:12:08 AM UTC-5, Fruitiest of Fruitcakes
> wrote:
> > On 28 Nov 2018, Ophelia wrote
> > (in article >):
> >
> > >
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> > > >
> > > > I am at a loss to understand why you have produce cheaper vinegar! A
> > > > bottle
> > > > of Sarsen's vinegar.here costs around 70p which is a little more then half
> > > > of £1
> > >
> > > I was eating at my dad's house and my Swedish step-mom made some cucumbers
> > > in vinegar. She asked me where she could get acetic acid. She didn't care
> > > for the stuff in America because they had a peculiar taste and at 4.5%
> > > acidity, it was too weak. She was looking for a 24% or 12% concentration
> > > level. She said that you could only get 12% acetic acid in Sweden because
> > > at
> > > 24%, "accidents" would occur.
> > >
> > > Accidents indeed - that stuff is dangerous! In chemistry class, I once
> > > stuck
> > > my nose in a bottle of glacial acetic acid and that snapped my head back.
> > > It
> > > forever changed my approach to smelling unknown chemicals. A most excellent
> > > lesson!
> > >
> > > https://www.youtube.com/watch?v=wJXSLmYlvIQ
> > >
> > > ==
> > >
> > > Good grief! I take it you think Sarsen's is safe enough?
> >
> > I hate vinegar. We used to put dirty pennies in a bowl of it overnight.
> >
> > The next morning they were clean and shiny. I dont want that going on in
> > my digestive system.
>
> The hydrochloric acid in your stomach is stronger than vinegar.
>
> Cindy Hamilton

Yes but the friendly bacteria in my stomach is designed to live with my
hydrochloric acid.

Im not sure it needs another slightly less strong acid to deal with.

"Fruitiest of Fruitcakes" wrote in message
news.com...

On 28 Nov 2018, Ophelia wrote
(in article >):

>
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> >
> > I am at a loss to understand why you have produce cheaper vinegar! A
> > bottle
> > of Sarsen's vinegar.here costs around 70p which is a little more then
> > half
> > of £1
>
> I was eating at my dad's house and my Swedish step-mom made some cucumbers
> in vinegar. She asked me where she could get acetic acid. She didn't care
> for the stuff in America because they had a peculiar taste and at 4.5%
> acidity, it was too weak. She was looking for a 24% or 12% concentration
> level. She said that you could only get 12% acetic acid in Sweden because
> at
> 24%, "accidents" would occur.
>
> Accidents indeed - that stuff is dangerous! In chemistry class, I once
> stuck
> my nose in a bottle of glacial acetic acid and that snapped my head back.
> It
> forever changed my approach to smelling unknown chemicals. A most
> excellent
> lesson!
>
> https://www.youtube.com/watch?v=wJXSLmYlvIQ
>
> ==
>
> Good grief! I take it you think Sarsen's is safe enough?

I hate vinegar. We used to put dirty pennies in a bowl of it overnight.

The next morning they were clean and shiny. I dont want that going on in
my digestive system.

==

Blimey!!! I remember doing that too) I do like the malted on my fried
stuff though)

On Wednesday, November 28, 2018 at 2:36:07 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> >
> > I am at a loss to understand why you have produce cheaper vinegar! A
> > bottle
> > of Sarsen's vinegar.here costs around 70p which is a little more then half
> > of £1
>
> I was eating at my dad's house and my Swedish step-mom made some cucumbers
> in vinegar. She asked me where she could get acetic acid. She didn't care
> for the stuff in America because they had a peculiar taste and at 4.5%
> acidity, it was too weak. She was looking for a 24% or 12% concentration
> level. She said that you could only get 12% acetic acid in Sweden because at
> 24%, "accidents" would occur.
>
> Accidents indeed - that stuff is dangerous! In chemistry class, I once stuck
> my nose in a bottle of glacial acetic acid and that snapped my head back. It
> forever changed my approach to smelling unknown chemicals. A most excellent
> lesson!
>
> https://www.youtube.com/watch?v=wJXSLmYlvIQ
>
> ==
>
> Good grief! I take it you think Sarsen's is safe enough?

If it's like the stuff sold in the US, it'll be around a 5% acidity level. That's fairly safe. Near as I can tell, the Swedes have some use for vinegar at higher concentrations. I can get 24% vinegar at the Korean market - my guess is that you don't want to get that stuff on your skin. I was surprised that she called vinegar "acetic acid." She used to work in a lab so maybe that's the reason.

My guess is that Sarson malt vinegar is not diluted acetic acid but beer that is allowed to turn. My step-mom is looking for for something completely flavorless so diluted industrial acetic acid might be her cup of tea.

On Wednesday, November 28, 2018 at 5:57:49 AM UTC-10, Ophelia wrote:
> "Fruitiest of Fruitcakes" wrote in message
> news.com...
>
> On 28 Nov 2018, Ophelia wrote
> (in article >):
>
> >
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> > >
> > > I am at a loss to understand why you have produce cheaper vinegar! A
> > > bottle
> > > of Sarsen's vinegar.here costs around 70p which is a little more then
> > > half
> > > of £1
> >
> > I was eating at my dad's house and my Swedish step-mom made some cucumbers
> > in vinegar. She asked me where she could get acetic acid. She didn't care
> > for the stuff in America because they had a peculiar taste and at 4.5%
> > acidity, it was too weak. She was looking for a 24% or 12% concentration
> > level. She said that you could only get 12% acetic acid in Sweden because
> > at
> > 24%, "accidents" would occur.
> >
> > Accidents indeed - that stuff is dangerous! In chemistry class, I once
> > stuck
> > my nose in a bottle of glacial acetic acid and that snapped my head back.
> > It
> > forever changed my approach to smelling unknown chemicals. A most
> > excellent
> > lesson!
> >
> > https://www.youtube.com/watch?v=wJXSLmYlvIQ
> >
> > ==
> >
> > Good grief! I take it you think Sarsen's is safe enough?
>
> I hate vinegar. We used to put dirty pennies in a bowl of it overnight.
>
> The next morning they were clean and shiny. I dont want that going on in
> my digestive system.
>
> ==
>
> Blimey!!! I remember doing that too) I do like the malted on my fried
> stuff though)

I used to do that too. I used a solution of vinegar and salt though. Using plain vinegar is too slow.

https://www.youtube.com/watch?v=H4N-iGvYrbM

On Wednesday, November 28, 2018 at 10:38:06 AM UTC-5, Fruitiest of Fruitcakes wrote:
> On 28 Nov 2018, Cindy Hamilton wrote
> (in >):
>
> > On Wednesday, November 28, 2018 at 8:12:08 AM UTC-5, Fruitiest of Fruitcakes
> > wrote:
> > > On 28 Nov 2018, Ophelia wrote
> > > (in article >):
> > >
> > > >
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> > > > >
> > > > > I am at a loss to understand why you have produce cheaper vinegar! A
> > > > > bottle
> > > > > of Sarsen's vinegar.here costs around 70p which is a little more then half
> > > > > of £1
> > > >
> > > > I was eating at my dad's house and my Swedish step-mom made some cucumbers
> > > > in vinegar. She asked me where she could get acetic acid. She didn't care
> > > > for the stuff in America because they had a peculiar taste and at 4..5%
> > > > acidity, it was too weak. She was looking for a 24% or 12% concentration
> > > > level. She said that you could only get 12% acetic acid in Sweden because
> > > > at
> > > > 24%, "accidents" would occur.
> > > >
> > > > Accidents indeed - that stuff is dangerous! In chemistry class, I once
> > > > stuck
> > > > my nose in a bottle of glacial acetic acid and that snapped my head back.
> > > > It
> > > > forever changed my approach to smelling unknown chemicals. A most excellent
> > > > lesson!
> > > >
> > > > https://www.youtube.com/watch?v=wJXSLmYlvIQ
> > > >
> > > > ==
> > > >
> > > > Good grief! I take it you think Sarsen's is safe enough?
> > >
> > > I hate vinegar. We used to put dirty pennies in a bowl of it overnight.

On Wed, 28 Nov 2018 11:15:47 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, November 28, 2018 at 10:38:06 AM UTC-5, Fruitiest of Fruitcakes wrote:
>> On 28 Nov 2018, Cindy Hamilton wrote
>> (in >):
>>
>> > On Wednesday, November 28, 2018 at 8:12:08 AM UTC-5, Fruitiest of Fruitcakes
>> > wrote:

>> > > I hate vinegar. We used to put dirty pennies in a bowl of it overnight.
>> > >
>> > > The next morning they were clean and shiny. I don’t want that going on in
>> > > my digestive system.
>> >
>> > The hydrochloric acid in your stomach is stronger than vinegar.
>> >
>> > Cindy Hamilton
>>
>> Yes but the friendly bacteria in my stomach is designed to live with my
>> hydrochloric acid.
>>
>> I’m not sure it needs another slightly less strong acid to deal with.
>
>Better avoid oranges and a whole raft of other fruit, then.

I've never had fruit that was as acidic as vinegar. Or smelled as bad.
Or tasted as bad. It's good for us, though. It cures, prevents and
fixed just about everything.

"dsi1" wrote in message
...

On Wednesday, November 28, 2018 at 2:36:07 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> >
> > I am at a loss to understand why you have produce cheaper vinegar! A
> > bottle
> > of Sarsen's vinegar.here costs around 70p which is a little more then
> > half
> > of £1
>
> I was eating at my dad's house and my Swedish step-mom made some cucumbers
> in vinegar. She asked me where she could get acetic acid. She didn't care
> for the stuff in America because they had a peculiar taste and at 4.5%
> acidity, it was too weak. She was looking for a 24% or 12% concentration
> level. She said that you could only get 12% acetic acid in Sweden because
> at
> 24%, "accidents" would occur.
>
> Accidents indeed - that stuff is dangerous! In chemistry class, I once
> stuck
> my nose in a bottle of glacial acetic acid and that snapped my head back.
> It
> forever changed my approach to smelling unknown chemicals. A most
> excellent
> lesson!
>
> https://www.youtube.com/watch?v=wJXSLmYlvIQ
>
> ==
>
> Good grief! I take it you think Sarsen's is safe enough?

If it's like the stuff sold in the US, it'll be around a 5% acidity level.
That's fairly safe. Near as I can tell, the Swedes have some use for vinegar
at higher concentrations. I can get 24% vinegar at the Korean market - my
guess is that you don't want to get that stuff on your skin. I was surprised
that she called vinegar "acetic acid." She used to work in a lab so maybe
that's the reason.

My guess is that Sarson malt vinegar is not diluted acetic acid but beer
that is allowed to turn. My step-mom is looking for for something completely
flavorless so diluted industrial acetic acid might be her cup of tea.

==

I don't know about acidity stuff, I just know I like it and yes, it did
clean old coins)

We do have white (Sarsen's) vinegar here but it isn't something I use much.

"dsi1" wrote in message
...

On Wednesday, November 28, 2018 at 5:57:49 AM UTC-10, Ophelia wrote:
> "Fruitiest of Fruitcakes" wrote in message
> news.com...
>
> On 28 Nov 2018, Ophelia wrote
> (in article >):
>
> >
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> > >
> > > I am at a loss to understand why you have produce cheaper vinegar! A
> > > bottle
> > > of Sarsen's vinegar.here costs around 70p which is a little more then
> > > half
> > > of £1
> >
> > I was eating at my dad's house and my Swedish step-mom made some
> > cucumbers
> > in vinegar. She asked me where she could get acetic acid. She didn't
> > care
> > for the stuff in America because they had a peculiar taste and at 4.5%
> > acidity, it was too weak. She was looking for a 24% or 12% concentration
> > level. She said that you could only get 12% acetic acid in Sweden
> > because
> > at
> > 24%, "accidents" would occur.
> >
> > Accidents indeed - that stuff is dangerous! In chemistry class, I once
> > stuck
> > my nose in a bottle of glacial acetic acid and that snapped my head
> > back.
> > It
> > forever changed my approach to smelling unknown chemicals. A most
> > excellent
> > lesson!
> >
> > https://www.youtube.com/watch?v=wJXSLmYlvIQ
> >
> > ==
> >
> > Good grief! I take it you think Sarsen's is safe enough?
>
> I hate vinegar. We used to put dirty pennies in a bowl of it overnight.
>
> The next morning they were clean and shiny. I dont want that going on in
> my digestive system.
>
> ==
>
> Blimey!!! I remember doing that too) I do like the malted on my fried
> stuff though)

I used to do that too. I used a solution of vinegar and salt though. Using
plain vinegar is too slow.

https://www.youtube.com/watch?v=H4N-iGvYrbM

==

Such impatience

On Wednesday, November 28, 2018 at 10:47:26 AM UTC-10, Ophelia wrote:
>
> Such impatience

I was a young whippersnapper that was always dicking around with stuff and bereft of patience. These days, I got patience up the ying-yang. Well, I have patience with people, not machines. Machines dillydallying around is something, up with which, I shall not put!

"dsi1" wrote in message
...

On Wednesday, November 28, 2018 at 10:47:26 AM UTC-10, Ophelia wrote:
>
> Such impatience

I was a young whippersnapper that was always dicking around with stuff and
bereft of patience. These days, I got patience up the ying-yang. Well, I
have patience with people, not machines. Machines dillydallying around is
something, up with which, I shall not put!

==

So really, what you are saying is ... you are still that young impatient
whippersnapper you always were ... really ... ;p

On Wed, 28 Nov 2018 11:15:47 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, November 28, 2018 at 10:38:06 AM UTC-5, Fruitiest of Fruitcakes wrote:
>> On 28 Nov 2018, Cindy Hamilton wrote
>> (in >):
>>
>> > On Wednesday, November 28, 2018 at 8:12:08 AM UTC-5, Fruitiest of Fruitcakes
>> > wrote:
>> > > On 28 Nov 2018, Ophelia wrote
>> > > (in article >):
>> > >
>> > > >
>> > > > "dsi1" wrote in message
>> > > > ...
>> > > >
>> > > > On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
>> > > > >
>> > > > > I am at a loss to understand why you have produce cheaper vinegar! A
>> > > > > bottle
>> > > > > of Sarsen's vinegar.here costs around 70p which is a little more then half
>> > > > > of £1
>> > > >
>> > > > I was eating at my dad's house and my Swedish step-mom made some cucumbers
>> > > > in vinegar. She asked me where she could get acetic acid. She didn't care
>> > > > for the stuff in America because they had a peculiar taste and at 4.5%
>> > > > acidity, it was too weak. She was looking for a 24% or 12% concentration
>> > > > level. She said that you could only get 12% acetic acid in Sweden because
>> > > > at
>> > > > 24%, "accidents" would occur.
>> > > >
>> > > > Accidents indeed - that stuff is dangerous! In chemistry class, I once
>> > > > stuck
>> > > > my nose in a bottle of glacial acetic acid and that snapped my head back.
>> > > > It
>> > > > forever changed my approach to smelling unknown chemicals. A most excellent
>> > > > lesson!
>> > > >
>> > > > https://www.youtube.com/watch?v=wJXSLmYlvIQ
>> > > >
>> > > > ==
>> > > >
>> > > > Good grief! I take it you think Sarsen's is safe enough?
>> > >
>> > > I hate vinegar. We used to put dirty pennies in a bowl of it overnight.
>> > >
>> > > The next morning they were clean and shiny. I don’t want that going on in
>> > > my digestive system.
>> >
>> > The hydrochloric acid in your stomach is stronger than vinegar.
>> >
>> > Cindy Hamilton
>>
>> Yes but the friendly bacteria in my stomach is designed to live with my
>> hydrochloric acid.
>>
>> I’m not sure it needs another slightly less strong acid to deal with.
>
>Better avoid oranges and a whole raft of other fruit, then.
>
>Cindy Hamilton

I buy Heinz white vinegar in gallon jugs, 5%, works fine for me. I
mostly use vinegar for cleaning, for culinary use I mostly
use fresh squeezed lemon/lime juice. I much prefer citrus juice for
salad dressings.
Vinegar is far safer than bleach for disinfecting cutting boards... I
don't want to inhale chlorine fumes. I disinfect counter tops with
vinegar. Cholorine fumes are deadly to eyes and lungs.

On Wednesday, November 28, 2018 at 11:14:45 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, November 28, 2018 at 10:47:26 AM UTC-10, Ophelia wrote:
> >
> > Such impatience
>
> I was a young whippersnapper that was always dicking around with stuff and
> bereft of patience. These days, I got patience up the ying-yang. Well, I
> have patience with people, not machines. Machines dillydallying around is
> something, up with which, I shall not put!
>
> ==
>
> So really, what you are saying is ... you are still that young impatient
> whippersnapper you always were ... really ... ;p

Due to a conflict of interest, I can't really talk about that...

"dsi1" wrote in message
...

On Wednesday, November 28, 2018 at 11:14:45 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, November 28, 2018 at 10:47:26 AM UTC-10, Ophelia wrote:
> >
> > Such impatience
>
> I was a young whippersnapper that was always dicking around with stuff and
> bereft of patience. These days, I got patience up the ying-yang. Well, I
> have patience with people, not machines. Machines dillydallying around is
> something, up with which, I shall not put!
>
> ==
>
> So really, what you are saying is ... you are still that young impatient
> whippersnapper you always were ... really ... ;p

Due to a conflict of interest, I can't really talk about that...

==

;p

wrote:
> On Wed, 28 Nov 2018 11:15:47 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Wednesday, November 28, 2018 at 10:38:06 AM UTC-5, Fruitiest of Fruitcakes wrote:
>>> On 28 Nov 2018, Cindy Hamilton wrote
>>> (in >):
>>>
>>>> On Wednesday, November 28, 2018 at 8:12:08 AM UTC-5, Fruitiest of Fruitcakes
>>>> wrote:
>>>>> On 28 Nov 2018, Ophelia wrote
>>>>> (in article >):
>>>>>
>>>>>>
>>>>>> "dsi1" wrote in message
>>>>>> ...
>>>>>>
>>>>>> On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
>>>>>>>
>>>>>>> I am at a loss to understand why you have produce cheaper vinegar! A
>>>>>>> bottle
>>>>>>> of Sarsen's vinegar.here costs around 70p which is a little more then half
>>>>>>> of £1
>>>>>>
>>>>>> I was eating at my dad's house and my Swedish step-mom made some cucumbers
>>>>>> in vinegar. She asked me where she could get acetic acid. She didn't care
>>>>>> for the stuff in America because they had a peculiar taste and at 4.5%
>>>>>> acidity, it was too weak. She was looking for a 24% or 12% concentration
>>>>>> level. She said that you could only get 12% acetic acid in Sweden because
>>>>>> at
>>>>>> 24%, "accidents" would occur.
>>>>>>
>>>>>> Accidents indeed - that stuff is dangerous! In chemistry class, I once
>>>>>> stuck
>>>>>> my nose in a bottle of glacial acetic acid and that snapped my head back.
>>>>>> It
>>>>>> forever changed my approach to smelling unknown chemicals. A most excellent
>>>>>> lesson!
>>>>>>
>>>>>> https://www.youtube.com/watch?v=wJXSLmYlvIQ
>>>>>>
>>>>>> ==
>>>>>>
>>>>>> Good grief! I take it you think Sarsen's is safe enough?
>>>>>
>>>>> I hate vinegar. We used to put dirty pennies in a bowl of it overnight.
>>>>>
>>>>> The next morning they were clean and shiny. I don’t want that going on in
>>>>> my digestive system.
>>>>
>>>> The hydrochloric acid in your stomach is stronger than vinegar.
>>>>
>>>> Cindy Hamilton
>>>
>>> Yes but the friendly bacteria in my stomach is designed to live with my
>>> hydrochloric acid.
>>>
>>> I’m not sure it needs another slightly less strong acid to deal with.
>>
>> Better avoid oranges and a whole raft of other fruit, then.
>>
>> Cindy Hamilton
>
> I buy Heinz white vinegar in gallon jugs, 5%, works fine for me. I
> mostly use vinegar for cleaning, for culinary use I mostly
> use fresh squeezed lemon/lime juice. I much prefer citrus juice for
> salad dressings.
> Vinegar is far safer than bleach for disinfecting cutting boards... I
> don't want to inhale chlorine fumes. I disinfect counter tops with
> vinegar. Cholorine fumes are deadly to eyes and lungs.
>

Popeye, yoose should try mixing yoose bleach wit some ammonia. It makes
different fumes than just bleach, so's yoose wouldn't have dat problem.

Use Bo Peep brand ammonia ... it's better dan all others.

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


On 28-Nov-2018, "Ophelia" > wrote:

> On Wednesday, November 28, 2018 at 2:36:07 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, November 20, 2018 at 5:33:56 AM UTC-10, Ophelia wrote:
> > >
> > > I am at a loss to understand why you have produce cheaper vinegar! A
> > > bottle
> > > of Sarsen's vinegar.here costs around 70p which is a little more then
> > > half
> > > of £1
> >
> > I was eating at my dad's house and my Swedish step-mom made some
> > cucumbers
> > in vinegar. She asked me where she could get acetic acid. She didn't
> > care
> > for the stuff in America because they had a peculiar taste and at 4.5%
> > acidity, it was too weak. She was looking for a 24% or 12% concentration
> > level. She said that you could only get 12% acetic acid in Sweden
> > because
> > at
> > 24%, "accidents" would occur.
> >
> > Accidents indeed - that stuff is dangerous! In chemistry class, I once
> > stuck
> > my nose in a bottle of glacial acetic acid and that snapped my head
> > back.
> > It
> > forever changed my approach to smelling unknown chemicals. A most
> > excellent
> > lesson!
> >
> > https://www.youtube.com/watch?v=wJXSLmYlvIQ
> >
> > ==
> >
> > Good grief! I take it you think Sarsen's is safe enough?
>
> If it's like the stuff sold in the US, it'll be around a 5% acidity level.
>
> That's fairly safe. Near as I can tell, the Swedes have some use for
> vinegar
> at higher concentrations. I can get 24% vinegar at the Korean market - my
> guess is that you don't want to get that stuff on your skin. I was
> surprised
> that she called vinegar "acetic acid." She used to work in a lab so maybe
> that's the reason.
>
> My guess is that Sarson malt vinegar is not diluted acetic acid but beer
> that is allowed to turn. My step-mom is looking for for something
> completely
> flavorless so diluted industrial acetic acid might be her cup of tea.
>
> ==
>
> I don't know about acidity stuff, I just know I like it and yes, it did
> clean old coins)

Saliva is a marvelous thing; one of its jobs is to maintain the ph of the
mouth. Put a few drops of vinegar or lemon juice in your mouth and what
happens? Your mouth is flooded with saliva to adjust the ph to a safe
level. The amount of vinegar a normal, or even slightly abnormal, person
would use in and on food is easily accommodated by a healthy person's body.

--

We are very lucky )

On Wednesday, November 28, 2018 at 2:21:01 PM UTC-5, Bruce wrote:
> On Wed, 28 Nov 2018 11:15:47 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Wednesday, November 28, 2018 at 10:38:06 AM UTC-5, Fruitiest of Fruitcakes wrote:
> >> On 28 Nov 2018, Cindy Hamilton wrote
> >> (in >):
> >>
> >> > On Wednesday, November 28, 2018 at 8:12:08 AM UTC-5, Fruitiest of Fruitcakes
> >> > wrote:
>
> >> > > I hate vinegar. We used to put dirty pennies in a bowl of it overnight.
> >> > >
> >> > > The next morning they were clean and shiny. I dont want that going on in
> >> > > my digestive system.
> >> >
> >> > The hydrochloric acid in your stomach is stronger than vinegar.
> >> >
> >> > Cindy Hamilton
> >>
> >> Yes but the friendly bacteria in my stomach is designed to live with my
> >> hydrochloric acid.
> >>
> >> Im not sure it needs another slightly less strong acid to deal with.
> >
> >Better avoid oranges and a whole raft of other fruit, then.
>
> I've never had fruit that was as acidic as vinegar. Or smelled as bad.
> Or tasted as bad. It's good for us, though. It cures, prevents and
> fixed just about everything.

The pH of vinegar is 2-3. The pH of hydrochloric acid (stomach acid) is
3.01. The pH of oranges is 3-4.

Now, the concentration of each acid is what really matters, as we've seen
from the discussion of "acetic acid" versus vinegar.

It's still pointless to avoid vinegar because it's acidic.

Cindy Hamilton

On 29 Nov 2018, Cindy Hamilton wrote
(in >):

> On Wednesday, November 28, 2018 at 2:21:01 PM UTC-5, Bruce wrote:
> > On Wed, 28 Nov 2018 11:15:47 -0800 (PST), Cindy Hamilton
> > > wrote:
> >
> > > On Wednesday, November 28, 2018 at 10:38:06 AM UTC-5, Fruitiest of
> > > Fruitcakes wrote:
> > > > On 28 Nov 2018, Cindy Hamilton wrote
> > > > (in >):
> > > >
> > > > > On Wednesday, November 28, 2018 at 8:12:08 AM UTC-5, Fruitiest of
> > > > > Fruitcakes
> > > > > wrote:
> >
> > > > > > I hate vinegar. We used to put dirty pennies in a bowl of it overnight.
> > > > > >
> > > > > > The next morning they were clean and shiny. I dont want that going
> > > > > > on in
> > > > > > my digestive system.
> > > > >
> > > > > The hydrochloric acid in your stomach is stronger than vinegar.
> > > > >
> > > > > Cindy Hamilton
> > > >
> > > > Yes but the friendly bacteria in my stomach is designed to live with my
> > > > hydrochloric acid.
> > > >
> > > > Im not sure it needs another slightly less strong acid to deal with.
> > >
> > > Better avoid oranges and a whole raft of other fruit, then.
> >
> > I've never had fruit that was as acidic as vinegar. Or smelled as bad.
> > Or tasted as bad. It's good for us, though. It cures, prevents and
> > fixed just about everything.
>
> The pH of vinegar is 2-3. The pH of hydrochloric acid (stomach acid) is
> 3.01. The pH of oranges is 3-4.
>
> Now, the concentration of each acid is what really matters, as we've seen
> from the discussion of "acetic acid" versus vinegar.
>
> It's still pointless to avoid vinegar because it's acidic.
>
> Cindy Hamilton

Ok, thanks.

Youve convinced me.

I will avoid it though, as I dont like the taste or smell of it or
anything pickled in it.

I have no idea why that is, but presumably it must come from forgotten
experiences as a toddler?

On Thursday, November 29, 2018 at 7:10:25 AM UTC-5, Fruitiest of Fruitcakes wrote:
> On 29 Nov 2018, Cindy Hamilton wrote
> (in >):
>
> > On Wednesday, November 28, 2018 at 2:21:01 PM UTC-5, Bruce wrote:
> > > On Wed, 28 Nov 2018 11:15:47 -0800 (PST), Cindy Hamilton
> > > > wrote:
> > >
> > > > On Wednesday, November 28, 2018 at 10:38:06 AM UTC-5, Fruitiest of
> > > > Fruitcakes wrote:
> > > > > On 28 Nov 2018, Cindy Hamilton wrote
> > > > > (in >):
> > > > >
> > > > > > On Wednesday, November 28, 2018 at 8:12:08 AM UTC-5, Fruitiest of
> > > > > > Fruitcakes
> > > > > > wrote:
> > >
> > > > > > > I hate vinegar. We used to put dirty pennies in a bowl of it overnight.
> > > > > > >
> > > > > > > The next morning they were clean and shiny. I dont want that going
> > > > > > > on in
> > > > > > > my digestive system.
> > > > > >
> > > > > > The hydrochloric acid in your stomach is stronger than vinegar.
> > > > > >
> > > > > > Cindy Hamilton
> > > > >
> > > > > Yes but the friendly bacteria in my stomach is designed to live with my
> > > > > hydrochloric acid.
> > > > >
> > > > > Im not sure it needs another slightly less strong acid to deal with.
> > > >
> > > > Better avoid oranges and a whole raft of other fruit, then.
> > >
> > > I've never had fruit that was as acidic as vinegar. Or smelled as bad..
> > > Or tasted as bad. It's good for us, though. It cures, prevents and
> > > fixed just about everything.
> >
> > The pH of vinegar is 2-3. The pH of hydrochloric acid (stomach acid) is
> > 3.01. The pH of oranges is 3-4.
> >
> > Now, the concentration of each acid is what really matters, as we've seen
> > from the discussion of "acetic acid" versus vinegar.
> >
> > It's still pointless to avoid vinegar because it's acidic.
> >
> > Cindy Hamilton
>
> Ok, thanks.
>
> Youve convinced me.
>
> I will avoid it though, as I dont like the taste or smell of it or
> anything pickled in it.

Perfect. Everybody is entitled to their preferences.

> I have no idea why that is, but presumably it must come from forgotten
> experiences as a toddler?

Perhaps. I know that when I was about 8 years old, the only
way I would eat spinach or green beans was by dousing it
in vinegar.

I've always loved sour stuff.

Cindy Hamilton

On 29 Nov 2018, Cindy Hamilton wrote
(in >):

> On Thursday, November 29, 2018 at 7:10:25 AM UTC-5, Fruitiest of Fruitcakes
> wrote:
> > On 29 Nov 2018, Cindy Hamilton wrote
> > (in >):
> >
> > > On Wednesday, November 28, 2018 at 2:21:01 PM UTC-5, Bruce wrote:
> > > > On Wed, 28 Nov 2018 11:15:47 -0800 (PST), Cindy Hamilton
> > > > > wrote:
> > > >
> > > > > On Wednesday, November 28, 2018 at 10:38:06 AM UTC-5, Fruitiest of
> > > > > Fruitcakes wrote:
> > > > > > On 28 Nov 2018, Cindy Hamilton wrote
> > > > > > (in >):
> > > > > >
> > > > > > > On Wednesday, November 28, 2018 at 8:12:08 AM UTC-5, Fruitiest of
> > > > > > > Fruitcakes
> > > > > > > wrote:
> > > >
> > > > > > > > I hate vinegar. We used to put dirty pennies in a bowl of it
> > > > > > > > overnight.
> > > > > > > >
> > > > > > > > The next morning they were clean and shiny. I dont want that going
> > > > > > > > on in
> > > > > > > > my digestive system.
> > > > > > >
> > > > > > > The hydrochloric acid in your stomach is stronger than vinegar.
> > > > > > >
> > > > > > > Cindy Hamilton
> > > > > >
> > > > > > Yes but the friendly bacteria in my stomach is designed to live with my
> > > > > > hydrochloric acid.
> > > > > >
> > > > > > Im not sure it needs another slightly less strong acid to deal with.
> > > > >
> > > > > Better avoid oranges and a whole raft of other fruit, then.
> > > >
> > > > I've never had fruit that was as acidic as vinegar. Or smelled as bad.
> > > > Or tasted as bad. It's good for us, though. It cures, prevents and
> > > > fixed just about everything.
> > >
> > > The pH of vinegar is 2-3. The pH of hydrochloric acid (stomach acid) is
> > > 3.01. The pH of oranges is 3-4.
> > >
> > > Now, the concentration of each acid is what really matters, as we've seen
> > > from the discussion of "acetic acid" versus vinegar.
> > >
> > > It's still pointless to avoid vinegar because it's acidic.
> > >
> > > Cindy Hamilton
> >
> > Ok, thanks.
> >
> > Youve convinced me.
> >
> > I will avoid it though, as I dont like the taste or smell of it or
> > anything pickled in it.
>
> Perfect. Everybody is entitled to their preferences.
>
> > I have no idea why that is, but presumably it must come from forgotten
> > experiences as a toddler?
>
> Perhaps. I know that when I was about 8 years old, the only
> way I would eat spinach or green beans was by dousing it
> in vinegar.
>
> I've always loved sour stuff.
>
> Cindy Hamilton

Yes, I am interested in the eating habits of my youngest grandson. He
doesnt like bland things. He will not eat plain cooked potatoes, and is
not keen on fries; but if we add chilli sauce to them he loves it.

His dad had some hot Singapore noodles from the take-away a few weeks ago,
but didnt eat them all because he had to go out. He left them on the table
and when we were not looking the toddler (2 next week) had leaned right
across the table and was eating handfuls that he could grab.

I may not like certain sour things, but I have always like lemons. As a
youngster, my mother was amazed when I ate most of a lemon she had squeezed
the juice out of; and it became a regular treat for me to be given a lemon at
Christmas and eat it in the same way as most would do an orange.