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Old 10-19-2005, 06:16 AM   #11
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Join Date: Jan 2004
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I never use any other mayonnaise. I think the bought ones have a horrible glutinous consistency, and home-made egg mayonnaise is awful (both to make and to eat). Nothing more gross than an egg mayonnaise ill-prepared!

Don't knock it until you try it. I like mine with Hot English Mustard. It goes well with just about any salad (cucumber, greens, coleslaw, potato etc), and it makes an excellent Tartare Sauce for fish with chopped gherkins added.

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Old 10-19-2005, 08:12 AM   #12
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Ahem - well, back on the malt vinegar questions - I sub out malt for apple cider vinegar in just about anything - it's got the same mild, slightly sweet flavor as applie cider. Here's a vinaigrette recipe using malt vinegar -


makes 1 quart

20 oz.peanut oil
10 oz. malt vinegar
2oz.dark brown sugar
2T tarragon
2T chives
2T parsley
2tsp.minced garlic
salt/pepper to taste

Combine all ingredients and whisk; let age for 24 hours before using; whisk again before serving.

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Old 10-19-2005, 08:20 AM   #13
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I don't like the white distilled vinegar, and use malt for most things where a more 'exotic' vinegar like cider, wine or balsamic are inappropriate!

I use it to make my home made mint sauce for lamb dishes - it has a little more 'bite' than the white stuff (IMO).
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Old 10-19-2005, 10:07 AM   #14
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Great suggestions everyone. Thank you all so much!
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Old 10-19-2005, 11:19 AM   #15
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another thought, geebs. it's good on boiled pototoes.

i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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