"James Silverton" > wrote in message
...
> 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.

Good heavens! We can buy it in any corner shop, as well as supermarkets..
it is cheap! I am not sure how it can be used in gourmet food
As the op described, it is very 'acidy' and not really fit for many uses,
although it is good for preserving if you like the flavour.
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