On Mon, 14 Dec 2009 13:16:13 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Mon, 14 Dec 2009 01:44:20 -0600, Omelet wrote:
>>
>>> In article >,
>>> "cshenk" > wrote:
>>>
>>>> Grin, ships (USA) got rid of all use of alcohol in cooking and otherwise,
>>>> many decades ago. It even predates Sheldon. I assure you, KILLER GOOD
>>>> potroast. The vinegar is used to the level where you do not note it at
>>>> all.
>>>
>>> I've personally been experimenting lately with small amounts of vinegar
>>> in my cooking. It does work well if used lightly. :-) I've used it
>>> more in steamed veggies than anything else.
>>>
>>> Dad claims to "hate" vinegar but always compliments me on veggies that I
>>> use it on. <g> I don't tell him about it!
>>>
>>> Like using lemon juice, vinegar seems to "brighten" the flavor of things.
>>
>> that's what i think. it's not that you get a taste of vinegar, but that it
>> helps the other flavors. like the way a pinch of sugar is said to help
>> blend flavors.
>
> Yes. Mom taught me that "pinch of sugar" trick for soups, stews and
> sauces. :-)
>
>>
>> but i do use cider vinegar in most of these applications, so it does bring
>> a little flavor of its own.
>>
>> your pal,
>> blake
>
> True, but try Balsamic sometime...

i've only had cheap balsamic. i transferred some i'd had quite a while
into another bottle, and it had thrown off an *impressive* amount of
sediment.

your pal,
blake