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


>> > 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"?

> Also known as "red pepper" as in the red peppercorn-sized berries one
> finds in a "4 peppercorn" mix. They have a certain astringency, and
> give the vinegar an unusual character.

Is that the "ma la," the Chinese Sichuan pepper berries aka fragara? Or
the Madagascar pink berries?

> I bought it, first, as a Paul
> Corcellet vinegar. These are NO LONGER imported (and their red wine
> vinegar from old red wine was my absolute favourite), so now I make
> mine out of adding pink berries to a bottle of middling good white
> wine vinegar. Don't add it to the really pricey stuff, as it will
> overwhelm the subtly.

Thanks, that's good to know.

> If you like vinegars, etc. try verjus. I'm just wild over it. It is
> the juice of unripe wine grapes and comes in red and white. The stuff
> out of California is just as good as the French stuff.

California wineries are putting out some good. I found a couple of nice
recipes that call for verjus, although sour isn't my favorite taste, but
I think I'll try them.

[More good advice snipped]

>> 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.


> http://festivals.iloveindia.com/durga-puja/nimki.html
> gets at what my MIL did.
> I prefer papadams, esp. with the black pepper in them.

Thanks!

sq