"James Silverton" > wrote in message
...
> On 2/17/2011 9:11 AM, Ophelia wrote:
>>
>>
>> "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.
>
> Really a Pondian difference! Ordinary vineagar, in my part of the world,
> is usually uncolored cider vinegar.

Pondian difference indeed

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