"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

Heck, George! I was talking about which vinegar you prefer on your fish and
chips...

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