CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Drove over to the west coast (Florida) for one if our granddaughter's birthday. Had a late lunch, so hotdogs for dinner when we got home.
Rice vinegar is less acidic than cider or distilled white vinegar. It's oxidized, but may still taste ok. The only way to know is to taste it (trust me, it may not taste the best but will NOT kill you). I would be willing to bet there's a mother culture growing in the bottom of the bottle....I took out the rice vinegar from the back of my cabinet and it had turned dark brown. Can anyone tell me what happened to it? I am very leery of using it. It is just sitting on the counter waiting for an answer.
Rice vinegar is less acidic than cider or distilled white vinegar. It's oxidized, but may still taste ok. The only way to know is to taste it (trust me, it may not taste the best but will NOT kill you). I would be willing to bet there's a mother culture growing in the bottom of the bottle.
Lighter salad and gourmet vinegars are usually best kept in the fridge.
We were invited to a get-together at our civic league's president's house to get to know others on the board, and their spouses/SOs and/or children socially; we usually just talk business at the board meetings. It was a lot of fun. We were asked to bring an appetizer and dessert, so I made tzatziki with cucumber, garlic, dill and mint from the garden and served it with homemade seasoned pita chips and a variety of fresh veggie sticks, and made Mexican chocolate cookies for dessert. Two chefs were there and they both approved!