Something actually posted to this group 7 years ago:

Date: Tue, 02 Oct 2001 08:03:12 -0400 (EDT)
From: Leila A >
To: rec.food.cooking

Tabbouli

Note: You may make this ahead of time for several hours or
overnight, but Do not add salt or olive oil until just before
serving.

1/2 cup bulghur wheat (fine grind is best, medium works okay)
2 bunches parsley (I prefer flat leaf texture but curly is
fine)
1 bunch green onion
Tomatoes - 2 - 4 cups chopped
Fresh mint. 5 or 6 stalks at least
2 to 3 lemons (to taste!)
Olive oil
Salt
Cucumbers (optional)
Romaine lettuce leaves (garnish & scoopers, optional)
Fresh grape leaves (scoopers - optional)

Soak the bulghur wheat in at least three times its volume of
cold water. Fine grind only needs a half hour of soaking.
Medium grind needs longer. Bulghur wheat has already
been parboiled before cracking or grinding, so it doesn't
need further cooking to be edible in tabbouli. Drain bulghur.

Chop the parsley leaves, green onions, mint, tomatoes and
cucumbers. Some Lebanese add white onion but I find the taste
too harsh. Chop the parsley quite fine, using a knife. I tried
a food processor, just to question my upbringing, and found
that it makes parsley too fine and gloppy. The tomatoes must be
cut up into quite small dice.

Mix veggies and bulghur together. Douse with strained lemon
juice. If you are not ready to serve immediately, then cover
and hold in a cool place. Add salt and olive oil immediately
before serving, not before.

You may garnish with more diced tomatoes and/or diced cucumber,
and stick lettuce or grape leaves around the sides of the
bowl.
Traditionally Lebanese like to use leaves to scoop up the salad,
popping leaf and salad into mouth.

maxine in ri wrote:
> Something actually posted to this group 7 years ago:
>
> Date: Tue, 02 Oct 2001 08:03:12 -0400 (EDT)
> From: Leila A >
> To: rec.food.cooking
>
> Tabbouli

Yum!

I bought a piece of cod and some russets tonight, and I'm making fish
and chips, but I breaded the cod by dipping it into milk and then
rolling it in panko. This is my first attempt with panko and I'm not
sure how it will work, but I've been wanting to try it.

Oh, and homemade cole slaw on the side. And we made a trip to the
International Foods aisle and bought some English malt vinegar (yuck!). :-)

Serene

On Jun 14, 5:25*pm, maxine in ri > wrote:
> Something actually posted to this group 7 years ago:
>
> Date: Tue, 02 Oct 2001 08:03:12 -0400 (EDT)
> From: Leila A >
> To: rec.food.cooking
>
> Tabbouli
>

Leila's the Tabbouli Princess!

Isn't this recipe in the rfc.com archives, btw?

It's the best.

Karen

maxine in ri wrote:
> Something actually posted to this group 7 years ago:
>
> Date: Tue, 02 Oct 2001 08:03:12 -0400 (EDT)
> From: Leila A >
> To: rec.food.cooking
>
> Tabbouli
>
> Note: You may make this ahead of time for several hours or
> overnight, but Do not add salt or olive oil until just before
> serving.
>
> 1/2 cup bulghur wheat (fine grind is best, medium works okay)
> 2 bunches parsley (I prefer flat leaf texture but curly is
> fine)
> 1 bunch green onion
> Tomatoes - 2 - 4 cups chopped
> Fresh mint. 5 or 6 stalks at least
> 2 to 3 lemons (to taste!)
> Olive oil
> Salt
> Cucumbers (optional)
> Romaine lettuce leaves (garnish & scoopers, optional)
> Fresh grape leaves (scoopers - optional)
>
> Soak the bulghur wheat in at least three times its volume of
> cold water. Fine grind only needs a half hour of soaking.
> Medium grind needs longer. Bulghur wheat has already
> been parboiled before cracking or grinding, so it doesn't
> need further cooking to be edible in tabbouli. Drain bulghur.
>
> Chop the parsley leaves, green onions, mint, tomatoes and
> cucumbers. Some Lebanese add white onion but I find the taste
> too harsh. Chop the parsley quite fine, using a knife. I tried
> a food processor, just to question my upbringing, and found
> that it makes parsley too fine and gloppy. The tomatoes must be
> cut up into quite small dice.
>
> Mix veggies and bulghur together. Douse with strained lemon
> juice. If you are not ready to serve immediately, then cover
> and hold in a cool place. Add salt and olive oil immediately
> before serving, not before.
>
> You may garnish with more diced tomatoes and/or diced cucumber,
> and stick lettuce or grape leaves around the sides of the
> bowl.
> Traditionally Lebanese like to use leaves to scoop up the salad,
> popping leaf and salad into mouth.

On Sat 14 Jun 2008 05:25:06p, maxine in ri told us...

> Something actually posted to this group 7 years ago:
>
> Date: Tue, 02 Oct 2001 08:03:12 -0400 (EDT)
> From: Leila A >
> To: rec.food.cooking
>
> Tabbouli
>
> Note: You may make this ahead of time for several hours or
> overnight, but Do not add salt or olive oil until just before
> serving.
>
> 1/2 cup bulghur wheat (fine grind is best, medium works okay)
> 2 bunches parsley (I prefer flat leaf texture but curly is
> fine)
> 1 bunch green onion
> Tomatoes - 2 - 4 cups chopped
> Fresh mint. 5 or 6 stalks at least
> 2 to 3 lemons (to taste!)
> Olive oil
> Salt
> Cucumbers (optional)
> Romaine lettuce leaves (garnish & scoopers, optional)
> Fresh grape leaves (scoopers - optional)
>
> Soak the bulghur wheat in at least three times its volume of
> cold water. Fine grind only needs a half hour of soaking.
> Medium grind needs longer. Bulghur wheat has already
> been parboiled before cracking or grinding, so it doesn't
> need further cooking to be edible in tabbouli. Drain bulghur.
>
> Chop the parsley leaves, green onions, mint, tomatoes and
> cucumbers. Some Lebanese add white onion but I find the taste
> too harsh. Chop the parsley quite fine, using a knife. I tried
> a food processor, just to question my upbringing, and found
> that it makes parsley too fine and gloppy. The tomatoes must be
> cut up into quite small dice.
>
> Mix veggies and bulghur together. Douse with strained lemon
> juice. If you are not ready to serve immediately, then cover
> and hold in a cool place. Add salt and olive oil immediately
> before serving, not before.
>
> You may garnish with more diced tomatoes and/or diced cucumber,
> and stick lettuce or grape leaves around the sides of the
> bowl.
> Traditionally Lebanese like to use leaves to scoop up the salad,
> popping leaf and salad into mouth.
>

I love this recipe, although I admit to making my own changes. I don't use
as much tomato, I use far more mint, and (contrary to what Leila
admonished), I simply feel the compulsion to add chickpeas. I also like
scooping it up with toasted pita bread. I could eat this stuff almost
every day. :-)

--
Wayne Boatwright
-------------------------------------------
Saturday, 06(VI)/14(XIV)/08(MMVIII)
-------------------------------------------
Today is: Flag Day
-------------------------------------------
You need professional help. May I
suggest Jack Kevorkian?
-------------------------------------------

"maxine in ri" > ha scritto nel messaggio
...
> Something actually posted to this group 7 years ago:
>

> Tabbouli
>
> Note: You may make this ahead of time for several hours or
> overnight, but Do not add salt or olive oil until just before
> serving.
>
> 1/2 cup bulghur wheat (fine grind is best, medium works okay)
> 2 bunches parsley (I prefer flat leaf texture but curly is
> fine)
> 1 bunch green onion
> Tomatoes - 2 - 4 cups chopped
> Fresh mint. 5 or 6 stalks at least
> 2 to 3 lemons (to taste!)
> Olive oil
> Salt
> Cucumbers (optional)
> Romaine lettuce leaves (garnish & scoopers, optional)
> Fresh grape leaves (scoopers - optional)
>
> Soak the bulghur wheat in at least three times its volume of
> cold water.

I remember so well eating tabbouli for lunch in Georgetown! I never make it
here because the bulghur must be boiled 20 minutes. It's not that that is
so onerous a chore, but I can cooke Farro or chick peas or any number of
things in that long.

On Sun 15 Jun 2008 12:43:27a, Giusi told us...

> "maxine in ri" > ha scritto nel messaggio
> ...
>> Something actually posted to this group 7 years ago:
>>
>
>> Tabbouli
>>
>> Note: You may make this ahead of time for several hours or
>> overnight, but Do not add salt or olive oil until just before serving.
>>
>> 1/2 cup bulghur wheat (fine grind is best, medium works okay)
>> 2 bunches parsley (I prefer flat leaf texture but curly is fine)
>> 1 bunch green onion
>> Tomatoes - 2 - 4 cups chopped
>> Fresh mint. 5 or 6 stalks at least
>> 2 to 3 lemons (to taste!)
>> Olive oil
>> Salt
>> Cucumbers (optional)
>> Romaine lettuce leaves (garnish & scoopers, optional)
>> Fresh grape leaves (scoopers - optional)
>>
>> Soak the bulghur wheat in at least three times its volume of cold
>> water.
>
> I remember so well eating tabbouli for lunch in Georgetown! I never
> make it here because the bulghur must be boiled 20 minutes. It's not
> that that is so onerous a chore, but I can cooke Farro or chick peas or
> any number of things in that long.

I though all bulghur was cooked before being dried and ground. Obviously,
I'm mistaken, but all bulghur I've encountered requires a mere soaking in
hot water to be ready for use.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/15(XV)/08(MMVIII)
-------------------------------------------
Today is: Father's Day
-------------------------------------------
Milo.., the walls are crawling with
giant fanged winkerbeans (Opus)
-------------------------------------------

On Jun 14, 9:59 pm, "Michael \"Dog3\"" > wrote:
> maxine in ri > news:1e52f69c-b850-45d1-8765-616a93b16ae6
> @y21g2000hsf.googlegroups.com: in rec.food.cooking
>
> > Something actually posted to this group 7 years ago:
>
> > Date: Tue, 02 Oct 2001 08:03:12 -0400 (EDT)
> > From: Leila A >
> > To: rec.food.cooking
>
> > Tabbouli
>
> <sniped and saved>
>
> Sounds perfect for a night like tonight in this area. Did you make it and
> let it set overnight?

Should have, but DH wanted it for supper, and after cycling 20 miles
further (what him ask directions?) on his 50 mile training ride, I
figgered
he should get what he wanted. I was generous on the lemon juice, and
sauteed some red onion before adding that as well.

I'll see how it tastes after sitting overnight, for lunch.

maxine in ri

On Sat, 14 Jun 2008 18:54:21 -0700, Serene Vannoy
> wrote:

>maxine in ri wrote:
>> Something actually posted to this group 7 years ago:
>>
>> Date: Tue, 02 Oct 2001 08:03:12 -0400 (EDT)
>> From: Leila A >
>> To: rec.food.cooking
>>
>> Tabbouli
>
>Yum!
>
>I bought a piece of cod and some russets tonight, and I'm making fish
>and chips, but I breaded the cod by dipping it into milk and then
>rolling it in panko. This is my first attempt with panko and I'm not
>sure how it will work, but I've been wanting to try it.
>
>Oh, and homemade cole slaw on the side. And we made a trip to the
>International Foods aisle and bought some English malt vinegar (yuck!). :-)
>
>Serene

you don't like the malt vinegar? how so?

your pal,
blake

blake murphy wrote:
> On Sat, 14 Jun 2008 18:54:21 -0700, Serene Vannoy
> > wrote:
>
>> maxine in ri wrote:
>>> Something actually posted to this group 7 years ago:
>>>
>>> Date: Tue, 02 Oct 2001 08:03:12 -0400 (EDT)
>>> From: Leila A >
>>> To: rec.food.cooking
>>>
>>> Tabbouli
>> Yum!
>>
>> I bought a piece of cod and some russets tonight, and I'm making fish
>> and chips, but I breaded the cod by dipping it into milk and then
>> rolling it in panko. This is my first attempt with panko and I'm not
>> sure how it will work, but I've been wanting to try it.
>>
>> Oh, and homemade cole slaw on the side. And we made a trip to the
>> International Foods aisle and bought some English malt vinegar (yuck!). :-)
>>
>> Serene
>
> you don't like the malt vinegar? how so?

Oh, no, I hate it, but to James, it's required for fish and chips.

The panko went really well. I let it sit in the fridge for 20 minutes or
so before I fried it, and none of the breading fell off (or very little,
anyway), and the fish was flavorful and perfectly done. I wish I'd
thought to make tartar sauce, but I liked the fish with the cole slaw.

And james said the chips, which were largeish and fried, then kept warm
in the oven while I fried the fish, were "very pubby", which I took as a
compliment. :-)

Serene

Serene Vannoy > wrote:

>blake murphy wrote:

>> you don't like the malt vinegar? how so?

>Oh, no, I hate it, but to James, it's required for fish and chips.

Me too. Force of habit I think. Also, when I vinegar boiled
potatoes prior to making potato salad, I have taken to using half
wine vinegar, half malt vinegar (in place of cider vinegar).

Steve

On Sun, 15 Jun 2008 12:09:18 -0700, Serene Vannoy
> wrote:

>blake murphy wrote:
>> On Sat, 14 Jun 2008 18:54:21 -0700, Serene Vannoy
>> > wrote:
>>
>>> maxine in ri wrote:
>>>> Something actually posted to this group 7 years ago:
>>>>
>>>> Date: Tue, 02 Oct 2001 08:03:12 -0400 (EDT)
>>>> From: Leila A >
>>>> To: rec.food.cooking
>>>>
>>>> Tabbouli
>>> Yum!
>>>
>>> I bought a piece of cod and some russets tonight, and I'm making fish
>>> and chips, but I breaded the cod by dipping it into milk and then
>>> rolling it in panko. This is my first attempt with panko and I'm not
>>> sure how it will work, but I've been wanting to try it.
>>>
>>> Oh, and homemade cole slaw on the side. And we made a trip to the
>>> International Foods aisle and bought some English malt vinegar (yuck!). :-)
>>>
>>> Serene
>>
>> you don't like the malt vinegar? how so?
>
>Oh, no, I hate it, but to James, it's required for fish and chips.
>
>The panko went really well. I let it sit in the fridge for 20 minutes or
>so before I fried it, and none of the breading fell off (or very little,
>anyway), and the fish was flavorful and perfectly done. I wish I'd
>thought to make tartar sauce, but I liked the fish with the cole slaw.
>
>And james said the chips, which were largeish and fried, then kept warm
>in the oven while I fried the fish, were "very pubby", which I took as a
>compliment. :-)
>
>Serene

i'm quite sure it was a compliment.

your pal,
blake

On Sun, 15 Jun 2008 19:23:26 +0000 (UTC),
(Steve Pope) wrote:

>Serene Vannoy > wrote:
>
>>blake murphy wrote:
>
>>> you don't like the malt vinegar? how so?
>
>>Oh, no, I hate it, but to James, it's required for fish and chips.
>
>Me too. Force of habit I think. Also, when I vinegar boiled
>potatoes prior to making potato salad, I have taken to using half
>wine vinegar, half malt vinegar (in place of cider vinegar).
>
>Steve

i don't use white vinegar much in cooking, preferring cider (or rice
vinegar when something with a milder taste is desired) . that's why i
wondered what serene didn't like about the malt.

your pal,
blake

blake murphy > wrote:

>On Sun, 15 Jun 2008 19:23:26 +0000 (UTC),
>(Steve Pope) wrote:

>>Serene Vannoy > wrote:

>>>blake murphy wrote:
>>
>>>> you don't like the malt vinegar? how so?

>>>Oh, no, I hate it, but to James, it's required for fish and chips.

>>Me too. Force of habit I think. Also, when I vinegar boiled
>>potatoes prior to making potato salad, I have taken to using half
>>wine vinegar, half malt vinegar (in place of cider vinegar).

>i don't use white vinegar much in cooking, preferring cider (or rice
>vinegar when something with a milder taste is desired) . that's why i
>wondered what serene didn't like about the malt.

*White* vinegar (as opposed to white wine vinegar) I hardly ever
use in cooking. I do use it in buffalo-style sauce.
Sometimes for forming a soak of habaneros or thai chilis.
That's about all I can think of.

Steve

blake murphy wrote:
> On Sun, 15 Jun 2008 19:23:26 +0000 (UTC),
> (Steve Pope) wrote:
>
>> Serene Vannoy > wrote:
>>
>>> blake murphy wrote:
>>>> you don't like the malt vinegar? how so?
>>> Oh, no, I hate it, but to James, it's required for fish and chips.
>> Me too. Force of habit I think. Also, when I vinegar boiled
>> potatoes prior to making potato salad, I have taken to using half
>> wine vinegar, half malt vinegar (in place of cider vinegar).
>>
> i don't use white vinegar much in cooking, preferring cider (or rice
> vinegar when something with a milder taste is desired) . that's why i
> wondered what serene didn't like about the malt.

I just dislike the taste, but even if I liked it, I don't want vinegar
on my fish and chips. I want lemon or tartar sauce or cocktail sauce on
fish; I have a lot of things I like to dip french fries in, but none of
them are vinegar. :-)

Serene

Serene Vannoy wrote:
> blake murphy wrote:
>> On Sun, 15 Jun 2008 19:23:26 +0000 (UTC),
>> (Steve Pope) wrote:
>>
>>> Serene Vannoy > wrote:
>>>
>>>> blake murphy wrote:
>>>>> you don't like the malt vinegar? how so?
>>>> Oh, no, I hate it, but to James, it's required for fish and chips.
>>> Me too. Force of habit I think. Also, when I vinegar boiled
>>> potatoes prior to making potato salad, I have taken to using half
>>> wine vinegar, half malt vinegar (in place of cider vinegar).
>>>
>> i don't use white vinegar much in cooking, preferring cider (or rice
>> vinegar when something with a milder taste is desired) . that's why
>> i wondered what serene didn't like about the malt.
>
> I just dislike the taste, but even if I liked it, I don't want vinegar
> on my fish and chips. I want lemon or tartar sauce or cocktail sauce
> on fish; I have a lot of things I like to dip french fries in, but
> none of them are vinegar. :-)
>
> Serene

You sound like me, Serene. I do love the taste of vinegar, but not on my
fried fish please. Just lemon or tartar sauce.

kili

kilikini > wrote:

>Serene Vannoy wrote:

>> blake murphy wrote:

>>> (Steve Pope) wrote:

>>>> Serene Vannoy > wrote:

>>>>> blake murphy wrote:

>>>>>> you don't like the malt vinegar? how so?

>>>>> Oh, no, I hate it, but to James, it's required for fish and chips.
>>>> Me too. Force of habit I think. Also, when I vinegar boiled
>>>> potatoes prior to making potato salad, I have taken to using half
>>>> wine vinegar, half malt vinegar (in place of cider vinegar).

>>> i don't use white vinegar much in cooking, preferring cider (or rice
>>> vinegar when something with a milder taste is desired) . that's why
>>> i wondered what serene didn't like about the malt.

>> I just dislike the taste, but even if I liked it, I don't want vinegar
>> on my fish and chips. I want lemon or tartar sauce or cocktail sauce
>> on fish; I have a lot of things I like to dip french fries in, but
>> none of them are vinegar. :-)

>> Serene

>You sound like me, Serene. I do love the taste of vinegar, but not on my
>fried fish please. Just lemon or tartar sauce.

Even in the UK malt vinegar is not de rigeur on fish and chips.
You are asked if you want vinegar when you place your
order at a chippie. Probably half of the customers decline.

In a pub or restaurant of course the vinegar bottle is
brought to your table.

Steve

Steve Pope wrote:
> kilikini > wrote:
>
>> Serene Vannoy wrote:
>
>>> I just dislike the taste, but even if I liked it, I don't want
>>> vinegar on my fish and chips. I want lemon or tartar sauce or
>>> cocktail sauce on fish; I have a lot of things I like to dip french
>>> fries in, but none of them are vinegar. :-)
>
>>> Serene
>
>> You sound like me, Serene. I do love the taste of vinegar, but not
>> on my fried fish please. Just lemon or tartar sauce.
>
> Even in the UK malt vinegar is not de rigeur on fish and chips.
> You are asked if you want vinegar when you place your
> order at a chippie. Probably half of the customers decline.
>
> In a pub or restaurant of course the vinegar bottle is
> brought to your table.
>
> Steve

Interesting, Steve. I kind of assumed that the malt vinegar thing
originated in the U.K.

kili

kilikini > wrote:

>Steve Pope wrote:

>> Even in the UK malt vinegar is not de rigeur on fish and chips.
>> You are asked if you want vinegar when you place your
>> order at a chippie. Probably half of the customers decline.

>> In a pub or restaurant of course the vinegar bottle is
>> brought to your table.

>> Steve

>Interesting, Steve. I kind of assumed that the malt vinegar thing
>originated in the U.K.

I'm pretty sure it did; just that not everyone puts it
on their fish and chips. (Possibly mostly people who
don't link acidic food in general; not sure.)

S.

I'm making, actually already made, stuffed red peppers with ground
turkey and rice as filling. I first bought this at TJ's but now do it
myself. Michael's tabbouli sounds great and the recipe is a keeper. I
am thinking about it for tomorrow night but I am a little concerned
about the tomato.... should I be? Please advise.
Peace and friendship,
Ellie ....on the SF Peninsula who is enjoying the beautiful day

"kilikini" > wrote in
. com:

> Serene Vannoy wrote:
>> blake murphy wrote:
>>> On Sun, 15 Jun 2008 19:23:26 +0000 (UTC),
>>> (Steve Pope) wrote:
>>>
>>>> Serene Vannoy > wrote:
>>>>
>>>>> blake murphy wrote:
>>>>>> you don't like the malt vinegar? how so?
>>>>> Oh, no, I hate it, but to James, it's required for fish and chips.
>>>> Me too. Force of habit I think. Also, when I vinegar boiled
>>>> potatoes prior to making potato salad, I have taken to using half
>>>> wine vinegar, half malt vinegar (in place of cider vinegar).
>>>>
>>> i don't use white vinegar much in cooking, preferring cider (or rice
>>> vinegar when something with a milder taste is desired) . that's why
>>> i wondered what serene didn't like about the malt.
>>
>> I just dislike the taste, but even if I liked it, I don't want
>> vinegar on my fish and chips. I want lemon or tartar sauce or
>> cocktail sauce on fish; I have a lot of things I like to dip french
>> fries in, but none of them are vinegar. :-)
>>
>> Serene
>
> You sound like me, Serene. I do love the taste of vinegar, but not on
> my fried fish please. Just lemon or tartar sauce.
>
> kili
>
>
>

Supper tonight for me a steak sanwhich

--

The house of the burning beet-Alan

On Mon, 16 Jun 2008 10:04:17 -0700, Serene Vannoy
> wrote:

>blake murphy wrote:
>> On Sun, 15 Jun 2008 19:23:26 +0000 (UTC),
>> (Steve Pope) wrote:
>>
>>> Serene Vannoy > wrote:
>>>
>>>> blake murphy wrote:
>>>>> you don't like the malt vinegar? how so?
>>>> Oh, no, I hate it, but to James, it's required for fish and chips.
>>> Me too. Force of habit I think. Also, when I vinegar boiled
>>> potatoes prior to making potato salad, I have taken to using half
>>> wine vinegar, half malt vinegar (in place of cider vinegar).
>>>
>> i don't use white vinegar much in cooking, preferring cider (or rice
>> vinegar when something with a milder taste is desired) . that's why i
>> wondered what serene didn't like about the malt.
>
>I just dislike the taste, but even if I liked it, I don't want vinegar
>on my fish and chips. I want lemon or tartar sauce or cocktail sauce on
>fish; I have a lot of things I like to dip french fries in, but none of
>them are vinegar. :-)
>
>Serene

so it's a general dislike of vinegar, not particular to the malt
variety?

your pal,
blake

blake murphy wrote:
> On Mon, 16 Jun 2008 10:04:17 -0700, Serene Vannoy
> > wrote:
>
>> blake murphy wrote:
>>> On Sun, 15 Jun 2008 19:23:26 +0000 (UTC),
>>> (Steve Pope) wrote:
>>>
>>>> Serene Vannoy > wrote:
>>>>
>>>>> blake murphy wrote:
>>>>>> you don't like the malt vinegar? how so?
>>>>> Oh, no, I hate it, but to James, it's required for fish and chips.
>>>> Me too. Force of habit I think. Also, when I vinegar boiled
>>>> potatoes prior to making potato salad, I have taken to using half
>>>> wine vinegar, half malt vinegar (in place of cider vinegar).
>>>>
>>> i don't use white vinegar much in cooking, preferring cider (or rice
>>> vinegar when something with a milder taste is desired) . that's why i
>>> wondered what serene didn't like about the malt.
>> I just dislike the taste, but even if I liked it, I don't want vinegar
>> on my fish and chips. I want lemon or tartar sauce or cocktail sauce on
>> fish; I have a lot of things I like to dip french fries in, but none of
>> them are vinegar. :-)
>>
>> Serene
>
> so it's a general dislike of vinegar, not particular to the malt
> variety?

No, it's the malt variety. I like vinegar, but not on fish. I like
vinegar, but not malt vinegar. :-) Sorry if I was being unclear.

Serene

On Tue, 17 Jun 2008 10:07:58 -0700, Serene Vannoy
> wrote:

>blake murphy wrote:
>> On Mon, 16 Jun 2008 10:04:17 -0700, Serene Vannoy
>> > wrote:
>>
>>> blake murphy wrote:
>>>> On Sun, 15 Jun 2008 19:23:26 +0000 (UTC),
>>>> (Steve Pope) wrote:
>>>>
>>>>> Serene Vannoy > wrote:
>>>>>
>>>>>> blake murphy wrote:
>>>>>>> you don't like the malt vinegar? how so?
>>>>>> Oh, no, I hate it, but to James, it's required for fish and chips.
>>>>> Me too. Force of habit I think. Also, when I vinegar boiled
>>>>> potatoes prior to making potato salad, I have taken to using half
>>>>> wine vinegar, half malt vinegar (in place of cider vinegar).
>>>>>
>>>> i don't use white vinegar much in cooking, preferring cider (or rice
>>>> vinegar when something with a milder taste is desired) . that's why i
>>>> wondered what serene didn't like about the malt.
>>> I just dislike the taste, but even if I liked it, I don't want vinegar
>>> on my fish and chips. I want lemon or tartar sauce or cocktail sauce on
>>> fish; I have a lot of things I like to dip french fries in, but none of
>>> them are vinegar. :-)
>>>
>>> Serene
>>
>> so it's a general dislike of vinegar, not particular to the malt
>> variety?
>
>No, it's the malt variety. I like vinegar, but not on fish. I like
>vinegar, but not malt vinegar. :-) Sorry if I was being unclear.
>
>Serene

o.k.

your pal,
blake