"driving my family crazy", LOL. They'll enjoy your hobby this winter! What matters is that the vinegar is 5% acidity. Which kind, distilled or cider, is totally up to you. Some prefer white vinegar for light pickles and relishes to maintain the brightest color. It also has a sharper flavor. Old-time farm cooks often chose apple cider vinegar, even if it did darken the product, because it has a softer, sweeter finish on the palate. So it's totally a matter of individual preference. You could always divide a batch and try some of each. (Just be careful about measurement if it's salsa you're dividing.) Carol

I always have pork loin left and my husband loves these two: Pork "Tidbits" on Garlic Bread Prepare garlic bread using your normal method. Dip slices of pork loin in Duck Sauce and then spread more on top. Bake on baking sheet at 400 for approx. 15 minutes. I always just use leftovers for this one - works great: Sweet and sour pork Ingredients: * 1 1/2 pounds boneless pork loin, sliced 1/2-inch thick * 1 tablespoons vegetable oil * 1 can (20 ounces) pineapple chunks in juice * 3/4 cup water * 1/4 cup vinegar * 1 tablespoon soy sauce * 1/4 cup brown sugar * 1/2 teaspoon salt * 2 tablespoons cornstarch * 2 tablespoons water * 1/2 cup thinly sliced onion * 1 green pepper, cut in thin strips * 2 cups hot cooked rice Preparation: Directions for sweet and sour pork Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide. Sauté pork strips in hot oil over medium heat until lightly browned; drain. Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 1 hour, or until meat is tender. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, onion and green pepper. Cover and simmer sweet and sour pork for 10 minutes longer, or until vegetables are tender. Serve sweet and sour pork over rice. Sweet and sour pork recipe serves 4 to 6.

Sour Cream Rye Bread from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger, (2000) Havard Common Press, Boston, MA page 139 2-pound loaf 3/4 cup water 2 1/2 tablespoons balsamic vinegar 7/8 cup sour cream 3 TBLSP dark honey or molasses 3 TBLSP vegetable oil 2 1/2 cups bread flour 1 1/2 cup dark rye flour 1 1/2 TBLSP instant potato flakes 1 TBLSP + 2 tsp. gluten 1 TBLSP + 1 tsp. caraway seeds 1 1/2 tsp. ground coriander seeds 2 tsp. salt 1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out. Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe.

Compumom, we have fresh cider cause we are in apple country. Dishes - get out! You've never had a pork chop? That just amazes me :) I served cubed butternut squash roasted with rosemary and just a plain baked potato and of course you know that Ken had his salad (and so did I). I'm sure you could just make the sauce by itself and use it over a pork tenderloin, if you'd like. But, I'm a pork chop lover here and its hard for me to think that somebody has never had one! Just FYI - I buy the center cut, loin chops (with a bone). You can also buy boneless but they can get to be very tough if you're not careful. I think this recipe would do well with a boneless chop, but boneless chops just needs a short cooking time - maybe 3-4 minutes a side, otherwise you'll get little hockey pucks.