Anyone fond of black vinegar?
2 years ago
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2 years agoRelated Discussions
Need help with Hot Pepper Sauce (peppers in vinegar)
Comments (7)My Dad used to make this using only the peppers and vinegar. He used long slender green (and an occasional red) cayenne peppers which he grew. He packed the peppers in bottles with a small neck (such as Worcestershire or Tabasco) and heated the vinegar before pouring it over the peppers. He called it Hot Sauce and sprinkled it over turnip greens, black eyed peas and almost anything else which needed a kick. If I were making it today I'd put it in the fridge when it cools. Pepper Pique Source: Ziedrich The Joy of Pickling 12 medium long or conical chili peppers such as cayenne, de arbol or jalapeno 4 cloves garlic 12 black peppercorns 1/2 tsp pickling salt 1 cup cider vinegar Put the peppers, garlic cloves, peppercorns and salt into a bottle with a capacity of about 12 ounces. (A rum bottle is most authentic, but a small wine vinegar bottle will do, particularly if you've kept the plastic inner and outer caps.) Using a funnel, pour enough vinegar into the bottle to cover well. Put the caps on and shake to dissolve the salt. Let the bottle sit 2 to 3 days undisturbed so the vinegar can absorb the other flavors. The longer it sits the hotter it gets. Store the bottle in the refrigerator or in a cool place. Until the pepper flavor gets weak, you can top off the bottle with fresh vinegar as needed....See MoreBlack vinegar
Comments (19)The Chinkiang vinegar that trailrunner recommends sounds good, if you like sweet vinegars, and Ming Tsai also recommends it, but he sells a different brand on his web site. I'm going to look for it myself because I did not buy every brand that I found at 99 Ranch. The Plum Blossom brand from Super 88 Market (wherever that is) is only 99 cents for a huge 21 oz. bottle - certainly cheap enough to try even if you end up not liking it. Sorry, Eileen, but I had only had Japanese black vinegar when I wrote about it before, and I was unaware of the great variations in the Chinese versions! I've been using Oyster Sauce when I want something sweet and syrupy for a Chinese sauce, but it will be interesting to try a sweet Chinese black vinegar. Lars This post was edited by publickman on Fri, Feb 8, 13 at 21:44...See Morewhat to do with balsamic vinegar
Comments (28)With butter as a reduction, with pork, scallops, etc... Here are two T&T (except I used pork, not lamb) Lamb Chops with Balsamic Reduction By: PGRAYMENDOZA "This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce." Ingredients 3/4 teaspoon dried rosemary 1/4 teaspoon dried basil 1/2 teaspoon dried thyme salt and pepper to taste 4 lamb chops (3/4 inch thick) 1 tablespoon olive oil 1/4 cup minced shallots 1/3 cup aged balsamic vinegar 3/4 cup chicken broth 1 tablespoon butter Directions In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve. ++++++++++++++++++++++++++++++++++++++++++ Balsamic-glazed scallops Total time: 10 minutes Servings: 4 16 sea scallops (about 1 1/2 pounds) Sea salt and freshly ground white pepper to taste 1/4 cup top-quality aged balsamic vinegar 1 teaspoon very sharp Dijon mustard 1/2 teaspoon tamari or soy sauce Dash cayenne 4 tablespoons unsalted butter 1 tablespoon chopped chervil 1. Rinse the scallops and remove any white membrane. Pat dry and season well with salt and pepper. Set aside. 2. In small bowl, whisk the vinegar, mustard, tamari and cayenne. Set aside. 3. Heat the butter in a large skillet over medium-high heat. Carefully lay the scallops into the sizzling butter and cook until crusty brown on the first side, about 1 to 2 minutes. Turn each scallop over. 4. Immediately pour the vinegar mixture over the scallops. Cook them 2 to 3 minutes, until just cooked through. Spoon the remaining glaze around the scallops and sprinkle with the chervil. Serve immediately. Each serving: 262 calories; 29 grams protein; 7 grams carbohydrates; 0 fiber; 13 grams fat; 7 grams saturated fat; 86 mg. cholesterol; 353 mg. sodium....See MoreHow does black granite hold up? Anyone with experience...
Comments (10)We have polished Absolute Black Premium throughout our new kitchen and love it! Yes, we would do it again! Scratching...I think Weissman is referring to me! I scratched my counter with my diamond ring...it was, unbeknown to me, under a book on the counter. When I dragged the book toward me, I heard a scratching sound. When I picked up the book & saw my ring, my heart sank...sure enough there was a scratch about a foot long on my counter. Luckily, the scratch is so fine that I have to really search to find it...I'm sure no one else sees it! Our counters look as good today as the day they were installed (spring 2008)...no "wear & tear", etc. other than that scratch, but no one can see it but me (and I see it only if I search for it). As to "streaks"...if you wipe your counters in a circular motion you rarely see streaks...unless you have too much detergent on your dishcloth/sponge. If you do, you will probably see streaks and/or a haze...but they wipe right off with a rinsed cloth. When I want my counters to look "pristine" and shine their brightest, I use Method Daily Granite Cleaner (found at Target, BB&B, and other stores) and a microfiber cloth. Note: The microfiber cloth is a great item...it works on granite, stainless steel, etc. better than even cotton materials. There's no lint. [FYI...my ring would have scratched any surface, so any counter I had would have been scratched!]...See More
2 years ago- 2 years agolast modified: 2 years ago
2 years ago
2 years agolast modified: 2 years ago- 2 years ago
2 years agoYes and no. Stocking an Asian pantry can be difficult. Way too many choices with lower end products tend to be imposters. Salts, sugars, caramel coloring....not properly fermented. (you get what you pay for)
MUST read labels.
I purchased one 2020. Awful. (recommended by someone here)
Water, Rice...
I did catch this a few days ago...Do not agree with all of it. Not enough focus on ingredients.
My toasted sesame oil comes in small quantities. Black vinegar is also used minimally and should be available similar....
bragu_DSM 5 thanked sleevendog (5a NY 6aNYC NL CA)
last year
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