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Old 02-02-2015, 08:12 PM   #11
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Originally Posted by Kayelle View Post
I agree GG, although I think I remember Taxi saying the same thing about Canadian white vinegar.
BTW..I sure miss that girl !!
Just tried to find the reference but I can't off hand and I'm tired so I'l look in the morning
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Old 02-03-2015, 02:50 PM   #12
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MAny good suggestions here. I would like to add just one thing. After you peel the root, before grating, emers it in a cold water and leave it there for half an hour or so. The colder the water the better.
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Old 02-03-2015, 07:25 PM   #13
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I don't know what's wrong with the white vinegar in the UK, but the white vinegar in the U.S. is most certainly suitable for food use.
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I agree GG, although I think I remember Taxi saying the same thing about Canadian white vinegar.
BTW..I sure miss that girl !!
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Originally Posted by Mad Cook View Post
Just tried to find the reference but I can't off hand and I'm tired so I'l look in the morning
I found it MC. The debate over white vinegar began with post #7

Cake ingredients substitutions
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Old 02-04-2015, 09:46 AM   #14
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I think Taxi was reading more into that reference (which referred to American regs, not Canadian) she gave than was there. I've searched and can't find any sources that say white vinegar sold for in grocery stores is derived from petroleum.
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