kalanamak > wrote in
:
> mroo philpott-smythe wrote:

> I wouldn't use white wine vinegar either. Most Indians would probably
> use
>> fresh lime or lemon juice to add tartness, or perhaps a tart yoghurt,
>> depending on the region. Try tamarind juice if you're trying to
>> thicken the sauce.

> My ex IL's, Indians, used plain old white vinegar if they needed
> vinegar. I recall some vindalooy stuff with a bit of it.

There you go, only the Goans use that vinegar stuff.

> I use a very mild "natural style" brown rice vinegar (Japanese) for
> just about anything Asian, except a really hot chinese dish. For that
> I use a randy Pearl River Brand vinegar, which is dirt cheap and looks
> a little poisonous.

The brown rice vinegar is just too bland for my taste. I like the Chinese
black or red vinegars. Mine is not Pearl River, but I use a nice Chekiang
black vinegar in the kitchen.

However, like any true nutcase cook, I also have apple cider, white wine,
red wine, balsamic red, and a bottle of the Japanese brown that The
Partner bought for me under the mistaken impression that I would use it.

The regular white vinegar is really only good for washing windows! %^P

sq