Re: [CH] Chile fermentation? V8 #614
Doug Irvine (dougandmarie@shaw.ca)
Thu, 21 Nov 2002 16:29:47 -0800
Tony Flynn wrote:
>
> ----- Original Message -----
> From: "Doug Irvine" <dougandmarie@shaw.ca>
>
>
>
>
> Hi Doug,
>
> The only vinegar use in the England of my childhood was "Malt" vinegar.
> English visitors to NZ are quite bemused when served fish & chips without
> vinegar here:-)
>
> Tony Flynn
>
Yup....the old guy was having a "senior moment" and I can hear all the
comments bout that one, all the way from NZ Ohio Indiana, and all else
feel free to join in! I just checked my cupboard, two kinds of that
clear white stuff, one 5% one pickling 7% as well as apple cider
vinegar, the dark brown malt vinegar, which is what I should have said
to start with, two different bottles of Balsamic, one ordinary, one
expensive, so good that it can be taken from a spoon....mmmmmmm, and one
bottle of home made rasberry vinegar, as well as rice wine vinegar,
which I am partial to if making a hot and sour soup, with lotsa chiles.
Speaking of chiles, I have a loin roast cooking at the moment in a
concoction of tomatilla and green chile, unfortunately didn't have any
cilantro, and too lazy to go out and buy some, it is raining, but then
it is also November and that means that in BC it rains! It's OK tho, we
don't have to shovel it! Cheers, Doug in BC, suitably chastened