On Thu, 02 Oct 2003 22:30:00 GMT, "Dimitri" >
shared the following:

>
>"levelwave" > wrote in message
...
>> Hayley wrote:
>>
>> > Does anyone here use Rice Vinegar? I just got a bottle of it and am
>> > not really sure what to do with it. Thanks!
>>
>>
>> There is no such thing as Rice Wine Vinegar...
>>
>> You can use *Rice Vinegar* for Asian sauces...dipping or otherwise...
>>
>> ~john!
>
>Idiot!

Is that amount of rudeness helpful? No.

>
>Dimitri
>
>vinegar
>
>
>[VIHN-ih-ger]
>Derived from the French vin aigre , "sour wine," vinegar is made by
>bacterial activity thats converts fermented liquids such as wine, beer or
>cider into a weak solution of ACETIC ACID (the constituent that makes it
>sour). Vinegar has been used for centuries for everything from beverages
>(like SHRUBS), to an odor-diminisher for strong foods such as cabbage and
>onions, to a hair rinse and softener. There are a multitude of vinegar
>varieties available today. In the United States, the most popular styles are
>the fruity apple cider vinegar, made from fermented apple cider, and the
>rather harsh-tasting distilled white vinegar, made from a grain-alcohol
>mixture. The French prefer pleasantly pungent wine vinegars, which can be
>made from either red or white wine. In Britain the favorite is mild malt
>vinegar, obtained from malted barley. The exquisite Italian balsamic
>vinegar, made from white Trebbiano grape juice, gets its dark color and
>pungent sweetness from aging in barrels - of various woods and in graduating
>sizes - over a period of years. It should be noted that many balsamic
>vinegars contain SULFITES, which are primarily added to inhibit the growth
>of unfavorable, flavor-detracting bacteria. Herb vinegars are made by
>steeping fresh herbs such as dill and tarragon in vinegar. Popular fruit
>vinegars include those made with raspberries and blueberries.
>
>SEE BELOW!
>
>Mild and slightly sweet rice vinegar, made from fermented rice, is widely
>used in Japanese and Chinese cooking. It's a key element in dishes such as
>SUSHI. Cane vinegar is made from sugarcane and has a rich, slightly sweet
>flavor. Vinegar is essential in making pickles, mustards and VINAIGRETTES.
>It adds a jolt of flavor to numerous sauces, MARINADES and dressings, and to
>preparations such as SAUERBRATEN, SWEET-AND-SOUR dishes and marinated
>HERRING. It's also widely used as a table CONDIMENT for dishes such as
>England's FISH AND CHIPS. Vinegar should be stored airtight in a cool, dark
>place. Unopened, it will keep indefinitely; once opened it can be stored for
>about 6 months. See also MOTHER OF VINEGAR; SU.
>
>© Copyright Barron's Educational Services, Inc. 1995
>based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>


--
Travis
'63 VW Camo Baja...
http://bugadventures.dyndns.org
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:wq!