Cameron Begg wrote: > Hi C-H's, > > At 10:43 AM -0500 11/21/02, jim@wildpepper.com wrote: > >> As Cameron points out, most of those commercial sauces are essentially >> 'flavored vinegars' > > > And worse still it is usually not fermented vinegar as you might have > expected. Nope, cheaper living through chemistry! There are about 5 ways > currently used for the manufacture of glacial acetic acid: the oxidation > of acetaldehyde, oxidation of naphtha, oxidation of n-butane, two-step > (esterification and oxicracking) process from n-butene, and > carbonylation of methanol with carbon monoxide. This stuff, diluted to > 5% by volume, is what they are allowed to call "vinegar". How about that old " Limey " apple cider vinegar, so beloved for chish n fipps? That we can get here, due to the preponderance of English in the population? Cheers, Doug in BC