Malt vinegar taste softener

On 2/17/2011 4:21 PM, Dora wrote:

White cider vinegar works perfectly well to make pickled beets. Open a
can of whole beets, drain liquid into a jar, replace about half with
vinegar, put in the drained beets. That's it!

--
James Silverton, Potomac
 
On 2/17/2011 2:11 AM, Ophelia 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.

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

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


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

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

1 tsp bicarbonate of soda

35g/1?oz 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 1?-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:
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 Feb 17, 1:56?pm, Janet Wilder wrote:


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


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:


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 5:57 PM, sf wrote:
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:


I looked here and didn't see white cider vinegar listed, but there are
other white vinegars.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 18 Feb 2011 23:34:48 -0000, Janet wrote:

I'm still struggling with what a morrow actually *is*, so if marrow
peas have nothing to do with morrows and you know all the details,
please fill me in.

I google imaged marrow peas (which turn out to be called marrowfat
peas) and AFAIC they looked similar to English peas - so I can see why
the recipe I found was created. It may not be anywhere near authentic
mushy peas, but the recipe sounded good to me anyway.

Someone on Chowhound said that she preferred the older brown peas to
the younger green ones. There's no accounting for taste, is there?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article , [email protected]
says...

Morrow is the day after this one.

A marrow is a winter squash variety, long and green, weighs pounds,
looks like a giant zucchini. From a growers POV marrows are a trailing
plant with thicker skin so more tolerant of cooler temperatures.

Zucchini aka in UK as courgettes, are summer bush varieties with a
thinner skin.


Marrowfat peas are a long-season pea variety maturing in late summer
so the peas are tougher and contain more starch.The starch creates the
stodgy bland texture which is part of the special appeal to fans of
mushy peas. Authentic mushy peas can only be made from dried marrowfat
peas.

English peas, called garden peas here, are early-maturing pea varieties
harvested before the sugars turn to starch so they are much more sweet
and tender. No good for making mushy peas.

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


my bottle of that store brand lists as ingredients 'distilled white vinegar
and water.'

your pal,
blake
 
On Fri, 18 Feb 2011 18:31:08 -0500, James Silverton wrote:


my bottle of that store brand lists as ingredients 'distilled white vinegar
and water.'

your pal,
blake
 
On 2/19/2011 1:49 PM, blake murphy wrote:

Funny! It is an old bottle and I see you and sf are right on current
offerings from Giant. However, it really does not matter how the
distilled vinegar is actually made. Once distilled, it is only a dilute
solution of acetic acid with no other flavors. For European friends, I
would say that colorless, distilled, unflavored vinegar is probably the
commonest US item.

--


James Silverton, Potomac

Note: obvious change in "Reply To"
 
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