On Oct 25, 5:00*pm, Melba's Jammin' >
wrote:
> In article >,
>
> *"Kswck" > wrote:
> > "john royce" > wrote in message
> ...
> > > When I steep chopped garlic pieces in Japanese rice vinegar for a few
> > > days, they stay the same colour. *When doing so in Tesco's Chinese rice
> > > vinegar they turn bright green blue. *What would be the likely difference
> > > in the two vinegar's?
>
> > I was always told not to steep garlic in oil due to a possibility of
> > botulism-but I am not sure it applies to vinegar as well.
>
> You can put most anything in vinegar, Keith. *:-)
> People do it to cucumbers all the time. *:-)

I'm sure several rfc-ers do it to themselves.

I think it's time for a beer.

John Kane, Kingston ON Canada