We know that there are milder vinegars than malt vinegar, but when adding
malt vinegar to a salad; apart from diluting it with water, what might be
added in to take the 'acidy' edge off the taste?

john reeves > wrote:

>We know that there are milder vinegars than malt vinegar, but when adding
>malt vinegar to a salad; apart from diluting it with water, what might be
>added in to take the 'acidy' edge off the taste?

I've never chosen to use malt vinegar in a salad.

In any case, to take the acidy edge off vinegar in a salad, use
less of it. My (Sicilian) mother always said to use two parts
olive oil to one part vinegar in a salad dressing. This was assuming
the usual 5% to 6% wine vinegar.


Steve

On 16/02/2011 23:27, john reeves wrote:
> We know that there are milder vinegars than malt vinegar, but when adding
> malt vinegar to a salad; apart from diluting it with water, what might be
> added in to take the 'acidy' edge off the taste?

Steve's idea is good or, if you've already made up a bunch, you could
add a tiny bit of sugar. Just a pinch at a time until you get the taste
right.

-Jen

"Jen P." > wrote in message
...
> On 16/02/2011 23:27, john reeves wrote:
>> We know that there are milder vinegars than malt vinegar, but when adding
>> malt vinegar to a salad; apart from diluting it with water, what might be
>> added in to take the 'acidy' edge off the taste?
>
> Steve's idea is good or, if you've already made up a bunch, you could add
> a tiny bit of sugar. Just a pinch at a time until you get the taste
> right.

Interesting! Malt vinegar is used widely here, but I have never used it
with salad. I usually use a wine vinegar.
--
--

https://www.shop.helpforheroes.org.uk/

"Jen P." > wrote in message
...
> On 16/02/2011 23:27, john reeves wrote:
>> We know that there are milder vinegars than malt vinegar, but when adding
>> malt vinegar to a salad; apart from diluting it with water, what might be
>> added in to take the 'acidy' edge off the taste?
>
> Steve's idea is good or, if you've already made up a bunch, you could add
> a tiny bit of sugar. Just a pinch at a time until you get the taste
> right.
>
> -Jen
>
>
I'd vote for the sugar. I'd also add the water and a bit of salt to taste.
I might try it.

Kent

On Thu, 17 Feb 2011 08:11:57 -0000, "Ophelia" >
wrote:

>
>
>"Jen P." > wrote in message
...
>> On 16/02/2011 23:27, john reeves wrote:
>>> We know that there are milder vinegars than malt vinegar, but when adding
>>> malt vinegar to a salad; apart from diluting it with water, what might be
>>> added in to take the 'acidy' edge off the taste?
>>
>> Steve's idea is good or, if you've already made up a bunch, you could add
>> a tiny bit of sugar. Just a pinch at a time until you get the taste
>> right.
>
>Interesting! Malt vinegar is used widely here, but I have never used it
>with salad. I usually use a wine vinegar.

I'm on the other side of the pond- It isn't *hard* to find, but it
isn't in every grocery store either. I only use it on fried or
roasted potatoes.

What other things do you use it for on your side?

Jim

"Jim Elbrecht" > wrote in message
...
> On Thu, 17 Feb 2011 08:11:57 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Jen P." > wrote in message
...
>>> On 16/02/2011 23:27, john reeves wrote:
>>>> We know that there are milder vinegars than malt vinegar, but when
>>>> adding
>>>> malt vinegar to a salad; apart from diluting it with water, what might
>>>> be
>>>> added in to take the 'acidy' edge off the taste?
>>>
>>> Steve's idea is good or, if you've already made up a bunch, you could
>>> add
>>> a tiny bit of sugar. Just a pinch at a time until you get the taste
>>> right.
>>
>>Interesting! Malt vinegar is used widely here, but I have never used it
>>with salad. I usually use a wine vinegar.
>
> I'm on the other side of the pond- It isn't *hard* to find, but it
> isn't in every grocery store either. I only use it on fried or
> roasted potatoes.
>
> What other things do you use it for on your side?

I use it to pickle eggs Not much else other than the way you use it.


--
--

https://www.shop.helpforheroes.org.uk/

On 2/17/2011 8:11 AM, Ophelia wrote:
>
>
> "Jim Elbrecht" > wrote in message
> ...
>> On Thu, 17 Feb 2011 08:11:57 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "Jen P." > wrote in message
>>> ...
>>>> On 16/02/2011 23:27, john reeves wrote:
>>>>> We know that there are milder vinegars than malt vinegar, but when
>>>>> adding
>>>>> malt vinegar to a salad; apart from diluting it with water, what
>>>>> might be
>>>>> added in to take the 'acidy' edge off the taste?
>>>>
>>>> Steve's idea is good or, if you've already made up a bunch, you
>>>> could add
>>>> a tiny bit of sugar. Just a pinch at a time until you get the taste
>>>> right.
>>>
>>> Interesting! Malt vinegar is used widely here, but I have never used it
>>> with salad. I usually use a wine vinegar.
>>
>> I'm on the other side of the pond- It isn't *hard* to find, but it
>> isn't in every grocery store either. I only use it on fried or
>> roasted potatoes.
>>
>> What other things do you use it for on your side?
>
> I use it to pickle eggs Not much else other than the way you use it.
>
>
Malt vinegar seems to achieve "gourmet prices" here and, in fact, I only
saw one variety, Heinz. I have some but keep it for fried potatoes. I
rather like white balsamic vinegar for salads. There does not seem much
difference in price from malt.

--
James Silverton, Potomac

"James Silverton" > wrote in message
...
> On 2/17/2011 8:11 AM, Ophelia wrote:
>>
>>
>> "Jim Elbrecht" > wrote in message
>> ...
>>> On Thu, 17 Feb 2011 08:11:57 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "Jen P." > wrote in message
>>>> ...
>>>>> On 16/02/2011 23:27, john reeves wrote:
>>>>>> We know that there are milder vinegars than malt vinegar, but when
>>>>>> adding
>>>>>> malt vinegar to a salad; apart from diluting it with water, what
>>>>>> might be
>>>>>> added in to take the 'acidy' edge off the taste?
>>>>>
>>>>> Steve's idea is good or, if you've already made up a bunch, you
>>>>> could add
>>>>> a tiny bit of sugar. Just a pinch at a time until you get the taste
>>>>> right.
>>>>
>>>> Interesting! Malt vinegar is used widely here, but I have never used it
>>>> with salad. I usually use a wine vinegar.
>>>
>>> I'm on the other side of the pond- It isn't *hard* to find, but it
>>> isn't in every grocery store either. I only use it on fried or
>>> roasted potatoes.
>>>
>>> What other things do you use it for on your side?
>>
>> I use it to pickle eggs Not much else other than the way you use it.
>>
>>
> Malt vinegar seems to achieve "gourmet prices" here and, in fact, I only
> saw one variety, Heinz. I have some but keep it for fried potatoes. I
> rather like white balsamic vinegar for salads. There does not seem much
> difference in price from malt.

Good heavens! We can buy it in any corner shop, as well as supermarkets..
it is cheap! I am not sure how it can be used in gourmet food
As the op described, it is very 'acidy' and not really fit for many uses,
although it is good for preserving if you like the flavour.
--
--

https://www.shop.helpforheroes.org.uk/

On 2/17/2011 9:11 AM, Ophelia wrote:
>
>
> "James Silverton" > wrote in message
> ...
>> On 2/17/2011 8:11 AM, Ophelia wrote:
>>>
>>>
>>> "Jim Elbrecht" > wrote in message
>>> ...
>>>> On Thu, 17 Feb 2011 08:11:57 -0000, "Ophelia" >
>>>> wrote:
>>>>
>>>>>
>>>>>
>>>>> "Jen P." > wrote in message
>>>>> ...
>>>>>> On 16/02/2011 23:27, john reeves wrote:
>>>>>>> We know that there are milder vinegars than malt vinegar, but when
>>>>>>> adding
>>>>>>> malt vinegar to a salad; apart from diluting it with water, what
>>>>>>> might be
>>>>>>> added in to take the 'acidy' edge off the taste?
>>>>>>
>>>>>> Steve's idea is good or, if you've already made up a bunch, you
>>>>>> could add
>>>>>> a tiny bit of sugar. Just a pinch at a time until you get the taste
>>>>>> right.
>>>>>
>>>>> Interesting! Malt vinegar is used widely here, but I have never
>>>>> used it
>>>>> with salad. I usually use a wine vinegar.
>>>>
>>>> I'm on the other side of the pond- It isn't *hard* to find, but it
>>>> isn't in every grocery store either. I only use it on fried or
>>>> roasted potatoes.
>>>>
>>>> What other things do you use it for on your side?
>>>
>>> I use it to pickle eggs Not much else other than the way you use it.
>>>
>>>
>> Malt vinegar seems to achieve "gourmet prices" here and, in fact, I only
>> saw one variety, Heinz. I have some but keep it for fried potatoes. I
>> rather like white balsamic vinegar for salads. There does not seem much
>> difference in price from malt.
>
> Good heavens! We can buy it in any corner shop, as well as supermarkets..
> it is cheap! I am not sure how it can be used in gourmet food
> As the op described, it is very 'acidy' and not really fit for many uses,
> although it is good for preserving if you like the flavour.

Really a Pondian difference! Ordinary vineagar, in my part of the world,
is usually uncolored cider vinegar.

--
James Silverton, Potomac

On Feb 16, 6:27*pm, "john reeves" > wrote:
> We know that there are milder vinegars than malt vinegar, but when adding
> malt vinegar to a salad; apart from diluting it with water, what might be
> added in to take the 'acidy' edge off the taste?

Why not dilute it with water? I do that all the time for salad
dressings.
(In practice, though, it's more of a "substitute a little water for
some of
the oil. My standard vinaigrette is 1 part vinegar, 1 part water, 2
parts oil.)

Cindy Hamilton

"James Silverton" > wrote in message
...
> On 2/17/2011 9:11 AM, Ophelia wrote:
>>
>>
>> "James Silverton" > wrote in message
>> ...
>>> On 2/17/2011 8:11 AM, Ophelia wrote:
>>>>
>>>>
>>>> "Jim Elbrecht" > wrote in message
>>>> ...
>>>>> On Thu, 17 Feb 2011 08:11:57 -0000, "Ophelia" >
>>>>> wrote:
>>>>>
>>>>>>
>>>>>>
>>>>>> "Jen P." > wrote in message
>>>>>> ...
>>>>>>> On 16/02/2011 23:27, john reeves wrote:
>>>>>>>> We know that there are milder vinegars than malt vinegar, but when
>>>>>>>> adding
>>>>>>>> malt vinegar to a salad; apart from diluting it with water, what
>>>>>>>> might be
>>>>>>>> added in to take the 'acidy' edge off the taste?
>>>>>>>
>>>>>>> Steve's idea is good or, if you've already made up a bunch, you
>>>>>>> could add
>>>>>>> a tiny bit of sugar. Just a pinch at a time until you get the taste
>>>>>>> right.
>>>>>>
>>>>>> Interesting! Malt vinegar is used widely here, but I have never
>>>>>> used it
>>>>>> with salad. I usually use a wine vinegar.
>>>>>
>>>>> I'm on the other side of the pond- It isn't *hard* to find, but it
>>>>> isn't in every grocery store either. I only use it on fried or
>>>>> roasted potatoes.
>>>>>
>>>>> What other things do you use it for on your side?
>>>>
>>>> I use it to pickle eggs Not much else other than the way you use it.
>>>>
>>>>
>>> Malt vinegar seems to achieve "gourmet prices" here and, in fact, I only
>>> saw one variety, Heinz. I have some but keep it for fried potatoes. I
>>> rather like white balsamic vinegar for salads. There does not seem much
>>> difference in price from malt.
>>
>> Good heavens! We can buy it in any corner shop, as well as supermarkets..
>> it is cheap! I am not sure how it can be used in gourmet food
>> As the op described, it is very 'acidy' and not really fit for many uses,
>> although it is good for preserving if you like the flavour.
>
> Really a Pondian difference! Ordinary vineagar, in my part of the world,
> is usually uncolored cider vinegar.

Pondian difference indeed

--
--

https://www.shop.helpforheroes.org.uk/

On Thu, 17 Feb 2011 15:23:24 -0000, Janet > wrote:

>> "Jim Elbrecht" > wrote in message
>> ...
>
>> > What other things do you use it for on your side?
>
> Cleaning windows :-)

Cost more than Windex- a popular commercial cleaner- over here. I
use my white vinegar [and a newspaper] for that.

BTW-- Did you see who won the Westminster dog show? How big are
your frigging deer on that island?<g> [our deer dogs are 1/2 the size
of the Scottish Deerhound that won]

Jim

On 2/17/2011 10:58 AM, Jim Elbrecht wrote:
> On Thu, 17 Feb 2011 15:23:24 -0000, > wrote:
>
>>> "Jim > wrote in message
>>> ...
>>
>>>> What other things do you use it for on your side?
>>
>> Cleaning windows :-)
>
> Cost more than Windex- a popular commercial cleaner- over here. I
> use my white vinegar [and a newspaper] for that.
>
> BTW-- Did you see who won the Westminster dog show? How big are
> your frigging deer on that island?<g> [our deer dogs are 1/2 the size
> of the Scottish Deerhound that won]
>
> Jim
There are red deer in Europe and America. The Scottish subspecies is a
bit smaller than the European whose stags can be 4 ft at the shoulder.
They are all quite big animals (even the the British version is their
largest wild animal) and nothing to engage in unarmed combat!

--
James Silverton, Potomac

I like to wisk in a small amount of sugar and some raspberries or blueberies, or some fruit preserves, then add oil. Instead of olive oil every time, try unfiltered sunflower seed oil. HEAVEN!!!

On 2/17/2011 2:11 AM, Ophelia wrote:
>
>
> "Jen P." > wrote in message
> ...
>> On 16/02/2011 23:27, john reeves wrote:
>>> We know that there are milder vinegars than malt vinegar, but when
>>> adding
>>> malt vinegar to a salad; apart from diluting it with water, what
>>> might be
>>> added in to take the 'acidy' edge off the taste?
>>
>> Steve's idea is good or, if you've already made up a bunch, you could
>> add a tiny bit of sugar. Just a pinch at a time until you get the
>> taste right.
>
> Interesting! Malt vinegar is used widely here, but I have never used it
> with salad. I usually use a wine vinegar.


I thought malt vinegar was for fish and chips. When I had kids at home,
I'd always put some on my French fries so the little monsters wouldn't
steal them from my plate.

BTW, there is no amount of tasty malt vinegar that will make mushy peas
taste good. JMHO <g>

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Feb 17, 6:00*am, James Silverton > wrote:
> On 2/17/2011 8:11 AM, Ophelia wrote:
>
>
>
> > "Jim Elbrecht" > wrote in message
> .. .
> >> On Thu, 17 Feb 2011 08:11:57 -0000, "Ophelia" >
> >> wrote:
>
> >>> "Jen P." > wrote in message
> ...
> >>>> On 16/02/2011 23:27, john reeves wrote:
> >>>>> We know that there are milder vinegars than malt vinegar, but when
> >>>>> adding
> >>>>> malt vinegar to a salad; apart from diluting it with water, what
> >>>>> might be
> >>>>> added in to take the 'acidy' edge off the taste?
>
> >>>> Steve's idea is good or, if you've already made up a bunch, you
> >>>> could add
> >>>> a tiny bit of sugar. Just a pinch at a time until you get the taste
> >>>> right.
>
> >>> Interesting! Malt vinegar is used widely here, but I have never used it
> >>> with salad. I usually use a wine vinegar.
>
> >> I'm on the other side of the pond- It isn't *hard* to find, but it
> >> isn't in every grocery store either. I only use it on fried or
> >> roasted potatoes.
>
> >> What other things do you use it for on your side?
>
> > I use it to pickle eggs Not much else other than the way you use it.
>
> Malt vinegar seems to achieve "gourmet prices" here and, in fact, I only
> saw one variety, Heinz. I have some but keep it for fried potatoes. I
> rather like white balsamic vinegar for salads. There does not seem much
> difference in price from malt.
>

Here, "Four Monks" was cheaper.

"Janet Wilder" > wrote in message
eb.com...
> On 2/17/2011 2:11 AM, Ophelia wrote:
>>
>>
>> "Jen P." > wrote in message
>> ...
>>> On 16/02/2011 23:27, john reeves wrote:
>>>> We know that there are milder vinegars than malt vinegar, but when
>>>> adding
>>>> malt vinegar to a salad; apart from diluting it with water, what
>>>> might be
>>>> added in to take the 'acidy' edge off the taste?
>>>
>>> Steve's idea is good or, if you've already made up a bunch, you could
>>> add a tiny bit of sugar. Just a pinch at a time until you get the
>>> taste right.
>>
>> Interesting! Malt vinegar is used widely here, but I have never used it
>> with salad. I usually use a wine vinegar.
>
>
> I thought malt vinegar was for fish and chips. When I had kids at home,
> I'd always put some on my French fries so the little monsters wouldn't
> steal them from my plate.
>
> BTW, there is no amount of tasty malt vinegar that will make mushy peas
> taste good. JMHO <g>

lol

--
--

https://www.shop.helpforheroes.org.uk/

Janet Wilder wrote:
>
> BTW, there is no amount of tasty malt vinegar that will make mushy
> peas taste good. JMHO <g>

Ugh. I detest mushy peas. Should I surrender my British passport?

"Dora" > wrote in message
...
> Janet Wilder wrote:
>>
>> BTW, there is no amount of tasty malt vinegar that will make mushy
>> peas taste good. JMHO <g>
>
> Ugh. I detest mushy peas. Should I surrender my British passport?

Nahhhh just give me yours!


--
--

https://www.shop.helpforheroes.org.uk/

On Feb 17, 1:56*pm, Janet Wilder > wrote:

> I thought malt vinegar was for fish and chips. *When I had kids at home,
> I'd always put some on my French fries so the little monsters wouldn't
> steal them from my plate.
>

I want to like malt vinegar, but to me half the appeal of fried food
is the crispy texture. Malt vinegar makes everything instantly soggy,
which neither ketchup nor tartar sauce does.

Ophelia wrote:
> "Dora" > wrote in message
> ...
>> Janet Wilder wrote:
>>>
>>> BTW, there is no amount of tasty malt vinegar that will make mushy
>>> peas taste good. JMHO <g>
>>
>> Ugh. I detest mushy peas. Should I surrender my British passport?
>
> Nahhhh just give me yours!

Watch for the postman!

On Fri, 18 Feb 2011 12:02:57 -0500, "Dora" > wrote:

> Ophelia wrote:
> > "Dora" > wrote in message
> > ...
> >> Janet Wilder wrote:
> >>>
> >>> BTW, there is no amount of tasty malt vinegar that will make mushy
> >>> peas taste good. JMHO <g>
> >>
> >> Ugh. I detest mushy peas. Should I surrender my British passport?
> >
> > Nahhhh just give me yours!
>
> Watch for the postman!

I Googled a recipe for mushy peas and it's not as bad as I had
imagined. In fact, I think I'll try making it sometime. Can't see
how vinegar would improve it though.

Mushy Peas

Ingredients:

1 (10 ounce) package frozen green peas
1/4 cup heavy cream
1 tablespoon butter 1/2 teaspoon salt
1/2 teaspoon freshly ground black
pepper

Directions:

1. Bring a shallow pot of lightly salted water to a boil over
medium-high heat. Add frozen peas, and cook for 3 minutes, or until
tender.

2. Drain peas, and transfer to a blender or large food processor. Add
cream, butter, salt and pepper to peas, and process until blended, but
still thick with small pieces of peas.

Adjust seasonings to taste, and serve immediately.


--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 18 Feb 2011 08:53:10 -0800 (PST), spamtrap1888
> wrote:

> On Feb 17, 1:56*pm, Janet Wilder > wrote:
>
> > I thought malt vinegar was for fish and chips. *When I had kids at home,
> > I'd always put some on my French fries so the little monsters wouldn't
> > steal them from my plate.
> >
>
> I want to like malt vinegar, but to me half the appeal of fried food
> is the crispy texture. Malt vinegar makes everything instantly soggy,
> which neither ketchup nor tartar sauce does.

Back in the day when walk away paper wrapped fish and chips were all
the rage, I used to put malt vinegar on the fish part and it was
delicious. You don't soak the entire piece of fish, you just sprinkle
it on... which is hard to do when your vinegar comes in a packet
instead of a bottle.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Thu, 17 Feb 2011 09:31:57 -0500, James Silverton
> wrote:

>On 2/17/2011 9:11 AM, Ophelia wrote:
>>
>>
>> "James Silverton" > wrote in message
>> ...
>>> On 2/17/2011 8:11 AM, Ophelia wrote:
>>>>
>>>>
>>>> "Jim Elbrecht" > wrote in message
>>>> ...
>>>>> On Thu, 17 Feb 2011 08:11:57 -0000, "Ophelia" >
>>>>> wrote:
>>>>>
>>>>>>
>>>>>>
>>>>>> "Jen P." > wrote in message
>>>>>> ...
>>>>>>> On 16/02/2011 23:27, john reeves wrote:
>>>>>>>> We know that there are milder vinegars than malt vinegar, but when
>>>>>>>> adding
>>>>>>>> malt vinegar to a salad; apart from diluting it with water, what
>>>>>>>> might be
>>>>>>>> added in to take the 'acidy' edge off the taste?
>>>>>>>
>>>>>>> Steve's idea is good or, if you've already made up a bunch, you
>>>>>>> could add
>>>>>>> a tiny bit of sugar. Just a pinch at a time until you get the taste
>>>>>>> right.
>>>>>>
>>>>>> Interesting! Malt vinegar is used widely here, but I have never
>>>>>> used it
>>>>>> with salad. I usually use a wine vinegar.
>>>>>
>>>>> I'm on the other side of the pond- It isn't *hard* to find, but it
>>>>> isn't in every grocery store either. I only use it on fried or
>>>>> roasted potatoes.
>>>>>
>>>>> What other things do you use it for on your side?
>>>>
>>>> I use it to pickle eggs Not much else other than the way you use it.
>>>>
>>>>
>>> Malt vinegar seems to achieve "gourmet prices" here and, in fact, I only
>>> saw one variety, Heinz. I have some but keep it for fried potatoes. I
>>> rather like white balsamic vinegar for salads. There does not seem much
>>> difference in price from malt.
>>
>> Good heavens! We can buy it in any corner shop, as well as supermarkets..
>> it is cheap! I am not sure how it can be used in gourmet food
>> As the op described, it is very 'acidy' and not really fit for many uses,
>> although it is good for preserving if you like the flavour.
>
>Really a Pondian difference! Ordinary vineagar, in my part of the world,
>is usually uncolored cider vinegar.

I've never heard of uncolored or white cider vinegar. Where would one
find it and what brand name?
Around these parts, apple cider vinegar is a light yellowish-brown
colour and considerably more expensive than the standard distilled
white vinegar.
The most common brands on stores shelves around here are Allen's Pure
White Vinegar and Heinz® White Vinegar . Heinz also has Apple Cider
*Flavored* Vinegar, which is cheaper than real cider vinegar.

Ross.
Southern Ontario, Canada.

> wrote:

>I've never heard of uncolored or white cider vinegar. Where would one
>find it and what brand name?

At least in the past, someone like Heinz would make both a white
and a brown cider vinegar and hey would both be in any grocery store.

Perhaps such a product has now been displaced given the competition
for shelf space.

Steve

On 2/18/2011 1:53 PM, Ross@home wrote:
> On Thu, 17 Feb 2011 09:31:57 -0500, James Silverton
> > wrote:
>
>> On 2/17/2011 9:11 AM, Ophelia wrote:
>>>
>>>
>>> "James > wrote in message
>>> ...
>>>> On 2/17/2011 8:11 AM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "Jim > wrote in message
>>>>> ...
>>>>>> On Thu, 17 Feb 2011 08:11:57 -0000, >
>>>>>> wrote:
>>>>>>
>>>>>>>
>>>>>>>
>>>>>>> "Jen > wrote in message
>>>>>>> ...
>>>>>>>> On 16/02/2011 23:27, john reeves wrote:
>>>>>>>>> We know that there are milder vinegars than malt vinegar, but when
>>>>>>>>> adding
>>>>>>>>> malt vinegar to a salad; apart from diluting it with water, what
>>>>>>>>> might be
>>>>>>>>> added in to take the 'acidy' edge off the taste?
>>>>>>>>
>>>>>>>> Steve's idea is good or, if you've already made up a bunch, you
>>>>>>>> could add
>>>>>>>> a tiny bit of sugar. Just a pinch at a time until you get the taste
>>>>>>>> right.
>>>>>>>
>>>>>>> Interesting! Malt vinegar is used widely here, but I have never
>>>>>>> used it
>>>>>>> with salad. I usually use a wine vinegar.
>>>>>>
>>>>>> I'm on the other side of the pond- It isn't *hard* to find, but it
>>>>>> isn't in every grocery store either. I only use it on fried or
>>>>>> roasted potatoes.
>>>>>>
>>>>>> What other things do you use it for on your side?
>>>>>
>>>>> I use it to pickle eggs Not much else other than the way you use it.
>>>>>
>>>>>
>>>> Malt vinegar seems to achieve "gourmet prices" here and, in fact, I only
>>>> saw one variety, Heinz. I have some but keep it for fried potatoes. I
>>>> rather like white balsamic vinegar for salads. There does not seem much
>>>> difference in price from malt.
>>>
>>> Good heavens! We can buy it in any corner shop, as well as supermarkets..
>>> it is cheap! I am not sure how it can be used in gourmet food
>>> As the op described, it is very 'acidy' and not really fit for many uses,
>>> although it is good for preserving if you like the flavour.
>>
>> Really a Pondian difference! Ordinary vineagar, in my part of the world,
>> is usually uncolored cider vinegar.
>
> I've never heard of uncolored or white cider vinegar. Where would one
> find it and what brand name?
> Around these parts, apple cider vinegar is a light yellowish-brown
> colour and considerably more expensive than the standard distilled
> white vinegar.
> The most common brands on stores shelves around here are Allen's Pure
> White Vinegar and Heinz® White Vinegar . Heinz also has Apple Cider
> *Flavored* Vinegar, which is cheaper than real cider vinegar.
>
> Ross.
> Southern Ontario, Canada.

As I said, uncolored cider vinegar (looks like water) is the commonest
and cheapest vinegar around here (near Washington, DC.)

--


James Silverton, Potomac

Note: obvious change in "Reply To"

On Fri, 18 Feb 2011 19:06:12 +0000 (UTC),
(Steve Pope) wrote:

> wrote:
>
>>I've never heard of uncolored or white cider vinegar. Where would one
>>find it and what brand name?
>
>At least in the past, someone like Heinz would make both a white
>and a brown cider vinegar and hey would both be in any grocery store.
>
>Perhaps such a product has now been displaced given the competition
>for shelf space.
>
>Steve

Heinz white vinegar is distilled. I am not sure what they actually
distill for it.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Fri, 18 Feb 2011 14:27:34 -0500, James Silverton
> wrote:

> As I said, uncolored cider vinegar (looks like water) is the commonest
> and cheapest vinegar around here (near Washington, DC.)

Are you *sure* it's cider vinegar? Heinz® Distilled White Vinegar is
"made from select sun-ripened grain, diluted with water to a uniform
pickling and table strength of 5%(50 grains) acidity".
http://www.heinzvinegar.com/products...e-vinegar.aspx

--

Today's mighty oak is just yesterday's nut that held its ground.

On 2/18/2011 9:34 AM, Dora wrote:
> Janet Wilder wrote:
>>
>> BTW, there is no amount of tasty malt vinegar that will make mushy
>> peas taste good. JMHO <g>
>
> Ugh. I detest mushy peas. Should I surrender my British passport?
>
>
They are a most unnatural color, too.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 2/18/2011 12:23 PM, sf wrote:
> On Fri, 18 Feb 2011 12:02:57 -0500, > wrote:
>
>> Ophelia wrote:
>>> > wrote in message
>>> ...
>>>> Janet Wilder wrote:
>>>>>
>>>>> BTW, there is no amount of tasty malt vinegar that will make mushy
>>>>> peas taste good. JMHO<g>
>>>>
>>>> Ugh. I detest mushy peas. Should I surrender my British passport?
>>>
>>> Nahhhh just give me yours!
>>
>> Watch for the postman!
>
> I Googled a recipe for mushy peas and it's not as bad as I had
> imagined. In fact, I think I'll try making it sometime. Can't see
> how vinegar would improve it though.
>
> Mushy Peas
>
> Ingredients:
>
> 1 (10 ounce) package frozen green peas

It is a special kind of "marrow peas" that they have in the UK that is
needed. I doubt that US frozen peas will make the same dish.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Fri, 18 Feb 2011 10:34:23 -0500, "Dora" > wrote:

>Janet Wilder wrote:
>>
>> BTW, there is no amount of tasty malt vinegar that will make mushy
>> peas taste good. JMHO <g>
>
>Ugh. I detest mushy peas. Should I surrender my British passport?


Then I take it you detest split pea soup. Why would anyone want
vinegar on their peas, sounds disgusting.

On Feb 18, 10:53*am, Ross@home wrote:

> The most common brands on stores shelves around here are Allen's Pure
> White Vinegar and Heinz White Vinegar . Heinz also has Apple Cider
> *Flavored* Vinegar, which is cheaper than real cider vinegar.
>
> Ross.
> Southern Ontario, Canada.

I noticed that if you bought a quart of Heinz's Cider Vinegar, it was
the real thing, but if you bought a gallon, it was merely flavored.
Both were brown.

Janet Wilder wrote:
> On 2/18/2011 9:34 AM, Dora wrote:
>> Janet Wilder wrote:
>>>
>>> BTW, there is no amount of tasty malt vinegar that will make mushy
>>> peas taste good. JMHO <g>
>>
>> Ugh. I detest mushy peas. Should I surrender my British passport?
>>
>>
> They are a most unnatural color, too.


For those dying to know, this is the traditional way:

MUSHY PEAS::
225g/8oz dried marrowfat peas

1 tsp bicarbonate of soda

35g/1¼oz butter

salt and pepper

For the mushy peas, soak the peas in a large bowl, in three times
their volume of water with the bicarbonate of soda for at least four
hours or, if you have the time, overnight.

Drain the peas, rinse under the tap, and place on the stove in a large
pan and cover with the water. Cover and bring to the boil and once
boiled, reduce the heat and simmer the peas for 1½-2 hours, stirring
from time to time.

The peas should be soft and mushy in texture but not too dry. If they
are wet, continue cooking over the heat with the lid off to dry out a
little. Beat in the butter and season.

Blah.

On 2/18/2011 3:06 PM, sf wrote:
> On Fri, 18 Feb 2011 14:27:34 -0500, James Silverton
> > wrote:
>
>> As I said, uncolored cider vinegar (looks like water) is the commonest
>> and cheapest vinegar around here (near Washington, DC.)
>
> Are you *sure* it's cider vinegar? Heinz® Distilled White Vinegar is
> "made from select sun-ripened grain, diluted with water to a uniform
> pickling and table strength of 5%(50 grains) acidity".
> http://www.heinzvinegar.com/products...e-vinegar.aspx
>
To quote "The Gondoliers": "Of that there is no possible doubt, no
possible doubt whatever".

--


James Silverton, Potomac

Note: obvious change in "Reply To"

On Fri, 18 Feb 2011 17:02:47 -0500, James Silverton
> wrote:

> On 2/18/2011 3:06 PM, sf wrote:
> > On Fri, 18 Feb 2011 14:27:34 -0500, James Silverton
> > > wrote:
> >
> >> As I said, uncolored cider vinegar (looks like water) is the commonest
> >> and cheapest vinegar around here (near Washington, DC.)
> >
> > Are you *sure* it's cider vinegar? Heinz® Distilled White Vinegar is
> > "made from select sun-ripened grain, diluted with water to a uniform
> > pickling and table strength of 5%(50 grains) acidity".
> > http://www.heinzvinegar.com/products...e-vinegar.aspx
> >
> To quote "The Gondoliers": "Of that there is no possible doubt, no
> possible doubt whatever".

What brand is it? Do you have a link for us?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 18 Feb 2011 14:30:12 -0600, Janet Wilder
> wrote:

> On 2/18/2011 12:23 PM, sf wrote:
> > On Fri, 18 Feb 2011 12:02:57 -0500, > wrote:
> >
> >> Ophelia wrote:
> >>> > wrote in message
> >>> ...
> >>>> Janet Wilder wrote:
> >>>>>
> >>>>> BTW, there is no amount of tasty malt vinegar that will make mushy
> >>>>> peas taste good. JMHO<g>
> >>>>
> >>>> Ugh. I detest mushy peas. Should I surrender my British passport?
> >>>
> >>> Nahhhh just give me yours!
> >>
> >> Watch for the postman!
> >
> > I Googled a recipe for mushy peas and it's not as bad as I had
> > imagined. In fact, I think I'll try making it sometime. Can't see
> > how vinegar would improve it though.
> >
> > Mushy Peas
> >
> > Ingredients:
> >
> > 1 (10 ounce) package frozen green peas
>
> It is a special kind of "marrow peas" that they have in the UK that is
> needed. I doubt that US frozen peas will make the same dish.

Aha, okay. I still haven't figured out if marrow is just good old
zucchini on steroids (aka: overgrown) or another plant entirely.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 2/18/2011 5:00 PM, sf wrote:
> On Fri, 18 Feb 2011 14:30:12 -0600, Janet Wilder
> > wrote:
>
>> On 2/18/2011 12:23 PM, sf wrote:
>>> On Fri, 18 Feb 2011 12:02:57 -0500, > wrote:
>>>
>>>> Ophelia wrote:
>>>>> > wrote in message
>>>>> ...
>>>>>> Janet Wilder wrote:
>>>>>>>
>>>>>>> BTW, there is no amount of tasty malt vinegar that will make mushy
>>>>>>> peas taste good. JMHO<g>
>>>>>>
>>>>>> Ugh. I detest mushy peas. Should I surrender my British passport?
>>>>>
>>>>> Nahhhh just give me yours!
>>>>
>>>> Watch for the postman!
>>>
>>> I Googled a recipe for mushy peas and it's not as bad as I had
>>> imagined. In fact, I think I'll try making it sometime. Can't see
>>> how vinegar would improve it though.
>>>
>>> Mushy Peas
>>>
>>> Ingredients:
>>>
>>> 1 (10 ounce) package frozen green peas
>>
>> It is a special kind of "marrow peas" that they have in the UK that is
>> needed. I doubt that US frozen peas will make the same dish.
>
> Aha, okay. I still haven't figured out if marrow is just good old
> zucchini on steroids (aka: overgrown) or another plant entirely.
>

http://uk.answers.yahoo.com/question...5111849AAZHUwb

scroll down a bit and there is something about not using frozen peas.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 2/18/2011 5:57 PM, sf wrote:
> On Fri, 18 Feb 2011 17:02:47 -0500, James Silverton
> > wrote:
>
>> On 2/18/2011 3:06 PM, sf wrote:
>>> On Fri, 18 Feb 2011 14:27:34 -0500, James Silverton
>>> > wrote:
>>>
>>>> As I said, uncolored cider vinegar (looks like water) is the commonest
>>>> and cheapest vinegar around here (near Washington, DC.)
>>>
>>> Are you *sure* it's cider vinegar? Heinz® Distilled White Vinegar is
>>> "made from select sun-ripened grain, diluted with water to a uniform
>>> pickling and table strength of 5%(50 grains) acidity".
>>> http://www.heinzvinegar.com/products...e-vinegar.aspx
>>>
>> To quote "The Gondoliers": "Of that there is no possible doubt, no
>> possible doubt whatever".
>
> What brand is it? Do you have a link for us?
>
It's just the local Giant store brand.

--


James Silverton, Potomac

Note: obvious change in "Reply To"

On Fri, 18 Feb 2011 18:31:08 -0500, James Silverton
> wrote:

> On 2/18/2011 5:57 PM, sf wrote:
> > On Fri, 18 Feb 2011 17:02:47 -0500, James Silverton
> > > wrote:
> >
> >> On 2/18/2011 3:06 PM, sf wrote:
> >>> On Fri, 18 Feb 2011 14:27:34 -0500, James Silverton
> >>> > wrote:
> >>>
> >>>> As I said, uncolored cider vinegar (looks like water) is the commonest
> >>>> and cheapest vinegar around here (near Washington, DC.)
> >>>
> >>> Are you *sure* it's cider vinegar? Heinz® Distilled White Vinegar is
> >>> "made from select sun-ripened grain, diluted with water to a uniform
> >>> pickling and table strength of 5%(50 grains) acidity".
> >>> http://www.heinzvinegar.com/products...e-vinegar.aspx
> >>>
> >> To quote "The Gondoliers": "Of that there is no possible doubt, no
> >> possible doubt whatever".
> >
> > What brand is it? Do you have a link for us?
> >
> It's just the local Giant store brand.

I looked here and didn't see white cider vinegar listed, but there are
other white vinegars.
<http://www.giantfoodstores.com/shareddev/sharedcontent/HealthyIdeas/healthnotes.cfm?org=giantpa&ContentID=3646006>

--

Today's mighty oak is just yesterday's nut that held its ground.