One I did love when we lived in spain was plum vinegar, but I haven't seen it here (though I imagine a dozen of you will tell me it's available in every grocery store).
I have a hard enough time finding sherry & champagne vinegars. Either I'm not thinking of buying when I see them or I'm not in the right store when I want to buy. Not sure what I'm doing wrong, but I haven't connected with them very often.
I haven't either and I have been making a point of looking for them in every store that sells vinegar for the last 2-3 months. I intend to buy them regardless whether they are preferred for upcoming planned dishes or not. The other thing on my list is chipotles in adobe. I only see them when I don't want them. Next time they will be coming home with me. :-)
We were discussing how many vinegars one needs in one's kitchen.
I'm a minimalist; still I require: white, red wine, two grades of basalmic, rice, cider, and malt vinegars. That's seven vinegars. Am I leaving out anything essential?
Steve
I require - distilled, pickling, balsamic, rice, cider, malt, and several homemade varieties that include raspberry, strawberry, and herbed (~7 varieties). I have more bottles of vinegar than I could shake a stick at!
"Steve Pope" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
We were discussing how many vinegars one needs in one's kitchen.
I'm a minimalist; still I require: white, red wine, two grades of basalmic, rice, cider, and malt vinegars. That's seven vinegars. Am I leaving out anything essential?
Steve
Not really essential, but sherry vinegar has its uses. BTW you are not a minimalist - more of a "vinegarist" perhaps!
What's really good is sherry ginger! Pop a few pieces of ginger into a canning jar. Fill to the top with sherry. Wait a few days or so. Enjoy. Very good stuff for cooking with.
I have a hard enough time finding sherry & champagne vinegars. Either I'm not thinking of buying when I see them or I'm not in the right store when I want to buy. Not sure what I'm doing wrong, but I haven't connected with them very often.
Buy apple cider vinegar from the health food store, the stuff with the slimy mother of vinegar in the bottom of the bottle. Mix it with sherry or champagne. Wait 2 weeks. You have sherry & champagne vinegars. It is expensive this way but better than not being able to find them at all.
Buy apple cider vinegar from the health food store, the stuff with the slimy mother of vinegar in the bottom of the bottle. Mix it with sherry or champagne. Wait 2 weeks. You have sherry & champagne vinegars. It is expensive this way but better than not being able to find them at all.
Great idea, thanks... I don't have to heat the vinegar first?
Buy apple cider vinegar from the health food store, the stuff with the slimy mother of vinegar in the bottom of the bottle. Mix it with sherry or champagne. Wait 2 weeks. You have sherry & champagne vinegars. It is expensive this way but better than not being able to find them at all.
Great idea, thanks... I don't have to heat the vinegar first?
Definitely DON'T heat the vinegar. You don't want to kill the good guys.
Buy apple cider vinegar from the health food store, the stuff with the slimy mother of vinegar in the bottom of the bottle. Mix it with sherry or champagne. Wait 2 weeks. You have sherry & champagne vinegars. It is expensive this way but better than not being able to find them at all.
Great idea, thanks... I don't have to heat the vinegar first?
Definitely DON'T heat the vinegar. You don't want to kill the good guys.
Any particular proportions (1/2 & 1/2) or just pour?
I don't have enough space for a lot of flavored vinegars (berry, honey, ginger, etc.) but probably would keep a tarragon vinegar around if I ran across a good one.
I do have a white basalmic on hand (just the TJ's one) but haven't decided if it is essential.
If I ever reclaim the ability to make vinegar at home -- for some reason my vinegar culture died and a few attempts at re-starting it failed -- I'd certainly make sherry, champagne, and white wine vinegar as well as red.
> Buy apple cider vinegar from the health food store, the stuff with the > slimy mother of vinegar in the bottom of the bottle. Mix it with sherry > or champagne. Wait 2 weeks. You have sherry & champagne vinegars. It > is expensive this way but better than not being able to find them at all.
Great idea, thanks... I don't have to heat the vinegar first?
Definitely DON'T heat the vinegar. You don't want to kill the good guys.
Any particular proportions (1/2 & 1/2) or just pour?
I've been using the information in _The Vegetarian Epicure_ by Anna Thomas for the past 30 years. She says to use half wine and half vinegar plus some garlic cloves, tarragon, peppercorns, thyme seeds and oregano or basil. Over the years, I've made that any herbs I've had on hand and any wine. Then I learned to worry a little about the garlic, not that I've gotten sick or anything, but concern about food safety is never a bad thing so I've kept it in the refrigerator so I stopped adding the herbs. I've also taken to topping it off meaning that I use a little, add a little wine, use a little and add more. It tastes good to me. I've never compared to the store bought stuff, but it makes sense. After all, how do they make it if they don't start with the bacteria that turns wine into vinegar and add wine? (Not a rhetorical question. If someone has information, I'm interested.)
"Steve Pope" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
We were discussing how many vinegars one needs in one's kitchen.
I'm a minimalist; still I require: white, red wine, two grades of basalmic, rice, cider, and malt vinegars. That's seven vinegars. Am I leaving out anything essential?
Steve
Need? None. Desire? How many kinds are there?!? ',;~}~
"Steve Pope" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
We were discussing how many vinegars one needs in one's kitchen.
I'm a minimalist; still I require: white, red wine, two grades of basalmic, rice, cider, and malt vinegars. That's seven vinegars. Am I leaving out anything essential?
Steve
Need? None. Desire? How many kinds are there?!? ',;~}~
"Steve Pope" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
We were discussing how many vinegars one needs in one's kitchen.
I'm a minimalist; still I require: white, red wine, two grades of basalmic, rice, cider, and malt vinegars. That's seven vinegars. Am I leaving out anything essential?
Steve
Need? None. Desire? How many kinds are there?!? ',;~}~
"Steve Pope" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
We were discussing how many vinegars one needs in one's kitchen.
I'm a minimalist; still I require: white, red wine, two grades of basalmic, rice, cider, and malt vinegars. That's seven vinegars. Am I leaving out anything essential?
Steve
Need? None. Desire? How many kinds are there?!? ',;~}~
"Steve Pope" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
We were discussing how many vinegars one needs in one's kitchen.
I'm a minimalist; still I require: white, red wine, two grades of basalmic, rice, cider, and malt vinegars. That's seven vinegars. Am I leaving out anything essential?
Steve
Need? None. Desire? How many kinds are there?!? ',;~}~
"Steve Pope" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
We were discussing how many vinegars one needs in one's kitchen.
I'm a minimalist; still I require: white, red wine, two grades of basalmic, rice, cider, and malt vinegars. That's seven vinegars. Am I leaving out anything essential?
Steve
Need? None. Desire? How many kinds are there?!? ',;~}~
