On Feb 17, 6:00*am, James Silverton > wrote:
> 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.
>

Here, "Four Monks" was cheaper.