Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
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Addie, do you mean caprese?
The colors are representative of the Italian flag!
The colors are representative of the Italian flag!
Last edited:
Addie, do you mean caprese?
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.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.
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.
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.I have cloudberry, (25 vinegars later) I probably have overlooked some. I have a cabinet that holds just vinegars.
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?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
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
I buy my apple cider vinegar at the health food store. It almost always develops a mother.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.