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Old 05-23-2015, 04:11 PM   #21
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What's your favorite vinegar?

Addie, do you mean caprese?

The colors are representative of the Italian flag!
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Old 05-23-2015, 04:14 PM   #22
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Addie, do you mean caprese?
Yeah. I think. Italian is not one of my best languages when it comes to spelling and understanding. I do know that the salad is named after an area in Italy.
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Old 05-23-2015, 05:03 PM   #23
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HMMMMMMMMMMM I have on hand:
red wine
white wine
balsamic
malt
apple cider
chianti
champagne
rice wine
white distilled
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Old 05-23-2015, 09:31 PM   #24
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I have cloudberry, sherry, grapefruit, pomegranate, black cherry, bing cherry with black pepper, raspberry, strawberry, dark chocolate, espresso, blackberry, tarragon, cider, rice, black Chinese vinegar, malt, red wine, balsamic (white and red), blood orange, distilled, blueberry, rosemary, rosemary and lavender vinegar, mango vinegar, and maple vinegar. I probably have overlooked some. I have a cabinet that holds just vinegars.
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Old 05-23-2015, 09:42 PM   #25
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My mother had a large cruet with apple cider vinegar in it and it had a very large Mother in it. My mother cherished that cruet of vinegar. And I wish I had it today. Apple cider vinegar is the only kind I like. Although I had a malt vinegar when I was out west and I too liked it on fish and FF.

I also like rice vinegar. It is a lot less strong. I find some vinegars just too harsh.

I am one of those who love vinegar on spinach and cabbage. It is perfect for a New England boiled dinner.
My hub likes mustard with corned beef and cabbage. I think the vinegar brings out/enhances the flavor of the corned beef. I make shredded cabbage salad dressed with my oil/vinegar/spices and that also brings out the flavor of the corned beef (I like mustard on a hot corned beef sammie not corned beef and cabbage.
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Old 05-24-2015, 01:03 AM   #26
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Love this stuff! I've started cooking salmon specifically to chunk up in salads with the rice-wine pickled onions and cucumbers mixed in. So good.
Nice idea Zereh. I'm not a fan of of salmon, but I can see this with well drained canned tuna!
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Old 05-24-2015, 03:44 AM   #27
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I have cloudberry, (25 vinegars later) I probably have overlooked some. I have a cabinet that holds just vinegars.
CWS is the winner! I probably have, maybe, ten? And nothing exotic. I'll have to remember to count them when I'm actually downstairs in the kitchen sometime.
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Old 05-24-2015, 04:23 AM   #28
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I buy Balsamic vinegar and age it, red and white wine vinegar and age them, sherry vinegar likewise. The ageing makes them far less sharp and they develop a very good flavour. I have been doing this for at least ten years, and they all age very well. New wine vinegar is too sharp for me, and I always use a fresh lemon if I want that kind of sharpness - it seems to be less aggressive with fresh lemons than with new wine vinegar!

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Old 05-24-2015, 09:59 AM   #29
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Originally Posted by di reston View Post
I buy Balsamic vinegar and age it, red and white wine vinegar and age them, sherry vinegar likewise. The ageing makes them far less sharp and they develop a very good flavour. I have been doing this for at least ten years, and they all age very well. New wine vinegar is too sharp for me, and I always use a fresh lemon if I want that kind of sharpness - it seems to be less aggressive with fresh lemons than with new wine vinegar!

Nothing is ever as good as a feast (Oscar Wilde)

Di reston
That's interesting. I wouldn't have thought that aging it in the bottle would work, but you have tried it and it obviously does work. How long do you age your vinegars?
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Old 05-24-2015, 10:20 AM   #30
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Originally Posted by di reston View Post
I buy Balsamic vinegar and age it, red and white wine vinegar and age them, sherry vinegar likewise. The ageing makes them far less sharp and they develop a very good flavour. I have been doing this for at least ten years, and they all age very well. New wine vinegar is too sharp for me, and I always use a fresh lemon if I want that kind of sharpness - it seems to be less aggressive with fresh lemons than with new wine vinegar!

Nothing is ever as good as a feast (Oscar Wilde)

Di reston
Just how do you go about aging vinegar? I would also love to be able to grow a Mother without having to purchase a starter.
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