On 4/12/2011 4:30 PM, Ophelia wrote:
>
>
> "George Shirley" > wrote in message
> .com...
>> 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
>
> Oh blimey, when I said "Heck whatever we are used to is right of us eh?"
> I was talking about flavour/taste!" I wasn't talking about preserving(
>
I know that O, one thing just led to another. Everyone's taste is
different from another persons. Even around this old house, I like a
little hot sauce in my gumbo, Miz Anne doesn't. She likes cooked turnips
and kale and I don't, that's all about taste and flavor.

And I know you're not a Cockney too. <G>