Text 6573, 95 rader
Skriven 2006-10-15 18:40:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Vinegar
===================
 Hi, Dale,

 JM> Seriously, I think cooks should stick to natural
 JM> vinegar! The glacial is mostly made from petroleum
 JM> sources by chemical procedures, and who knows what
 JM> stray byproduct molecules are in that 2%? Natural
 JM> vinegar at least originated from plant sources
 JM> which mostly contributed carbohydrates to a
 JM> fermentation to give stuff we know is mostly
 JM> carbon/hydrogen/oxygen. It usually tastes better,
 JM> too! Cider vinegar is rather nice on its own,
 JM> diluted enough and sweetened!

 DS> I'm pretty sure that the grocery stores sell vinegar made from
 DS> petroleum sources -- the "white" vinegar with no food products
 DS> listed in ingredients for example.  (I started to say "organic", but
 DS> then remembered to whom I am talking:-}} --  in the chemistry sense,
 DS> petroleum is an organic compound).

 I don't have a use for white vinegar, so I
 don't have a label to inspect. But as I recall,
 that is called "distilled" vinegar, and for
 the reasons I mentioned above, I will hope it
 is simply a natural vinegar which has been
 distilled to remove the flavor and color
 "impurities", then diluted to the desired
 concentration. I could see this being done
 by fermenting leftovers from other processes
 like sugar-making, corn-processing, etc.
 to make a vile vinegar for eating, from which
 the distilled vinegar could be recovered for
 pickling and such.

 DS> I like malt vinegar on french fries sometimes, Gail uses a variety
 DS> of types in her cooking and salads -- sometimes white vinegar,
 DS> sometimes wine, sometimes balsamic.

 I can't indulge in too many little bottles
 in my small apartment and kitchen, so I
 mainly use cider vinegar and I do have
 some balsamic. When I lived with my parents
 in northern Alabama, I did have a cosmetic
 use for white vinegar...I rinsed my hair
 with it after shampooing (a few tablespoons
 to a glass of warm water), then rinsed the
 vinegar out. The water in Huntsville was very
 hard, with tons of calcium in it, so soaps
 and shampoos tended to leave a residue on your
 hair as the calcium salts. The vinegar rinse
 liberated the calcium as calcium acetate and
 the entrapped soaps could be rinsed off then.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Chicken and Pork Adobo
 Categories: Main dish, Filipino, Meats
      Yield: 6 Servings

      1 c  Vinegar
      1 ea Small chicken (900 gm), cut
           Up, or pieces or wings
      5 ea Cloves garlic, crushed
      4 ea Slices fresh ginger
    1/2 ts Black pepper
      1 ea Bay leaf
      1 ts Salt
      4 tb Soy sauce (dark)
    500 g  Diced pork
    100 g  Pork liver (optional)
           Water
           Oil for frying

  In a non-corrosive saucepan combine vinegar, garlic, pepper, bay
  leaf, salt and soy sauce.  Put in chicken, pork and liver.  Let soak
  for at least 1 hour, turning regularly.  Add water if necessary and
  simmer until meat is nearly cooked.  Strain sauce and set aside. Pick
  out the liver (if used), chop finely and add to sauce.  Brown garlic,
  ginger, chicken and pork in cooking oil.   Return sauce to saucepan,
  cover and simmer until sauce thickens.

  Serve with boiled rice.

  Eat with spoon and fork, (Filipino style) and fingers.

  If you want a simple meal, it can be made with only the chicken, or
  only the pork, or even with green beans.

                                        - Recipe by Flor Jamieson

MMMMM

 Joan MacDiarmid
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