On 2/17/2011 8:11 AM, Ophelia wrote:
>
>
> "Jim Elbrecht" > wrote in message
> ...
>> On Thu, 17 Feb 2011 08:11:57 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "Jen P." > wrote in message
>>> ...
>>>> On 16/02/2011 23:27, john reeves wrote:
>>>>> We know that there are milder vinegars than malt vinegar, but when
>>>>> adding
>>>>> malt vinegar to a salad; apart from diluting it with water, what
>>>>> might be
>>>>> added in to take the 'acidy' edge off the taste?
>>>>
>>>> Steve's idea is good or, if you've already made up a bunch, you
>>>> could add
>>>> a tiny bit of sugar. Just a pinch at a time until you get the taste
>>>> right.
>>>
>>> Interesting! Malt vinegar is used widely here, but I have never used it
>>> with salad. I usually use a wine vinegar.
>>
>> I'm on the other side of the pond- It isn't *hard* to find, but it
>> isn't in every grocery store either. I only use it on fried or
>> roasted potatoes.
>>
>> What other things do you use it for on your side?
>
> I use it to pickle eggs Not much else other than the way you use it.
>
>
Malt vinegar seems to achieve "gourmet prices" here and, in fact, I only
saw one variety, Heinz. I have some but keep it for fried potatoes. I
rather like white balsamic vinegar for salads. There does not seem much
difference in price from malt.

--
James Silverton, Potomac