On 4/12/2011 3:54 PM, Ophelia wrote:
>
>
> "Doug Freyburger" > wrote in message
> ...
>> Ophelia wrote:
>>> "Doug Freyburger" > wrote:
>>>
>>>> On fries/chips at least. As a an optional flavoring at the table for
>>>> soups or stews. In pickling I've only seen distilled vinegar in
>>>> recipes. The strong flavor of malt vinegar isn't promising for
>>>> pickling, no matter the strength.
>>>
>>> OK. We use malt on our chips/fries but I am sure it is 5%. I pickle with
>>> that 5% vinegar but mostly for pickled eggs. I suppose because we are so
>>> used to malt vinegar, we can tolerate it more than most.
>>
>> My heritage is 1/8th your side of the channel 7/8ths the other side of
>> the channel. I grew up using cider vinegar on fries not malt vinegar on
>> chips. Same pattern, different detail. But distilled vinegar for
>> marinates and pickling.
>
> <g> It took me a minute to work that one out.. but it is late here)
>
> In every fish (fried fish and chips) shop here they will offer you malt
> vinegar and it is what I grew up with for sprinkling on chips/fries)
>
> Heck whatever we are used to is right of us eh?

I got into a contest with an elderly (older than me by at least five
years and that is elderly) just the other day. She insisted it was okay
to just slop jellies and jams into a jar, put the lid on the mayo jar
and invert it. Asked her when was the last time she had eaten jelly or
jam that way, she said probably fifty years as she preferred Smucker's
jams to homemade. Since she is never going to preserve any food anyway I
terminated the conversation. Did tell her husband, a good friend, that
if any of his descendants decided to start making home preserved food to
have them contact me and not his wife. He just grinned and said he would.

What suits your own taste is fine as far as I'm concerned until, you
start pronouncing that unsafe methods of food preserving are just okey
dokey with you and you preach that sermon to people who don't know
better. Luckily we've got folks in at least three countries that don't
do that on this newsgroup.

I don't know if someone on high was just looking after us as kids or if
we were a tougher generation but we ate some preserved foods sixty years
ago that I wouldn't touch nowadays and thought nothing of it. The state
of the art of food preserving has advanced significantly just in my
lifetime and home made food is much safer nowadays in my not so humble
opinion.

I was never vaccinated for any childhood diseases back then, all that
started after my kids were teens and that has been years ago. Two of my
old friends have shingles now from having chicken pox as a kid, poor
things are being driven insane by the stuff, even with modern meds. I
had chicken pox, two types of measles, mumps, diptheria and everything
but scarlet fever and typhoid and I have friends who had the last two. I
had malaria as a kid and it has only flared up once since I was seven
years old. I've never had a small pox vaccination in my life that took
because my mom had small pox when she was five years old and survived.
If vaccinations and good food preserving methods save my grand and great
grand kids from going through all the disease we elders have gone
through I am ecstatic.

George, stepping down off the soapbox