Re: [CH] Chile fermentation? V8 #614

Doug Irvine (dougandmarie@shaw.ca)
Thu, 21 Nov 2002 10:14:50 -0800

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