Quoting Shawn Highfield to Ruth Haffly <=-
We have both red and white wine vinegars in the house, as well
as cider, balsamic, lemon balsamic, rice and white.
I have white wine, distilled and apple cider.
I like all of the above but don't usually have all of them at the
same time. I currently have some malt vinegar just for English style
chips and recently finished off last fall's homemade tarragon, basil
and dill infused white vinegars I made just before frost hit our
little garden.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Prudhomme's Hot Pepper Vinegar
Categories: CReole, Condiments, Chilies
Yield: 1 1/2 cups
1 c Plus 2 tablespoons water
6 tb White vinegar
1/4 ts Red pepper (pref. Cayenne)
1/8 ts Salt
4 Jalapeno peppers; quartered
In a 2-quart saucepan combine the water, vinegar and seasonings;
bring to a boil over high heat. Add the jalapenos and remove from
heat. Cool and refrigerate, covered, overnight. Strain before
using.
MMMMM
Cheers
Jim
... America is a land of opportunity ... for Chinese businessmen.
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