blake murphy wrote:
>
> On Thu, 09 Jul 2009 17:27:48 -0600, Arri London wrote:
>
> > john royce wrote:
> >>
> >> After i've eaten some home made pickled onions (made with half water and
> >> half Sarsons malt vinegar) I'm left with the vinegary and 'cloudy' juice.
> >>
> >> I thought I would like to use this juice to mix with olive oil and raw
> >> garlic to make a salad dressing. (Vinegrette).
> >>
> >> Is there an easy way to *filter* the particles out of the juice that make it
> >> cloudy?
> >>
> >> Maybe I could use a white paper kitchen towel. But could it be that I would
> >> be washing some chemicals out of the towel that would not be good to eat?
> >> Any suggestions on how to filter these very fine particles appreciated.
> >> Thanks.
> >
> > You can try a coffee filter, but it won't filter out all the fines.
> > Since it's for salad dressing, why bother anyway? By the time you add
> > the olive oil, garlic and seasonings, it's hardly going to show. And
> > 'broken' dressings (ie not fully emulsified) seem to be very trendy.
>
> that was my thought as well. (not sure about the 'broken dressings' part,
> though.) how ugly could it be?
>
> your pal,
> blake

It won't be visible. Hey broken dressings are easy to make...that's how
my vinaigrettes sometimes end up anyway. Always at the forefront of
trendiness