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

[snip]

>> 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.

> Let's not get in a vinegar scuffle.

Good grief, no. I'm here to garner what I can by way of information.

> I have at least twenty, including wine with pink berries

What's that, where do you get it, and what do you use it for? What are
the "pink berries"?

> a nice strong raisin vinegar. And that bottle
> of incredibly expensive balsamic, that I pour out into a teaspoon and
> sip whenever I've had a bad day.

> If you think the brown rice vinegar too bland, try this recipe:
> 1 1/4 lb THIN sliced yam or sweet potato, marinated
> overnight in 3 T rice vinegar,

brown rice vinegar, or black rice vinegar?

Thanks for the recipe, by the bye.

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

> And putting in the rinse cycle to get the smell of bleach out of
> whites just bleached.

Really?

I like the smell of bleach. But then I line-dry, so perhaps the smell I'm
smelling is sunshine+bleach.

I don't suppose you would happen to have a recipe for Nimki? I haven't
eaten those for about 30 years, and my tongue just waters for them.

sq