Comments on: Weekend herb blogging: Pimp my vinegar

By: N.Muthukkannan

N.Muthukkannan — Thu, 15 Nov 2007 09:09:39 +0000

Respected sir /madam

I am muthu from TAMILNADU,India . I would like to know the procedure for prepare vinegar from Tomato. IF you don’t mind send the procedure to my mail as soon as possible. i am waiting for your kind reply.

Thanking you
Yours faithfuly
N.MUTHUKKANNAN.

By: Ed Charles

Ed Charles — Fri, 17 Mar 2006 04:01:09 +0000

Thanks Cate. Maybe for the next DMBLGIT?

By: Cate O'Malley

Cate O'Malley — Thu, 16 Mar 2006 20:07:31 +0000

That second picture … absolutely gorgeous!

By: Ed Charles

Ed Charles — Wed, 15 Mar 2006 17:56:51 +0000

Thanks, Cin – sorry my sam filter caught you for a while. They are great resources.

Sher and Elizabeth thansk for the encourageent. It looks like I’m going to have to go forward on this one. What I’ve discover is that I need a wine that hasn’t has sulphur added. The quest is on.

By: sher

sher — Wed, 15 Mar 2006 15:49:03 +0000

I’ve never done this–but I think it’s very exciting that you may do it–and let us see how it works? :)

By: ejm

ejm — Tue, 14 Mar 2006 23:43:57 +0000

Knowing absolutely nothing about making vinegar (except that years ago, my mother made pear vinegar with no difficulty at all when she was attempting to make pear wine), and I thought that whatever bacteria was required for making the liquid turn to vinegar would be already there – just the way that fruit will ferment on its own. But as I said, I know nothing about making vinegar and salute you for wanting to make your own.

Apparently, vinegar is made from sugar cane juice in India.

Did you see this?
http://www.uttyl.edu/vbetts/recipes.htm
scroll down to:
BELLVILLE [TX] COUNTRYMAN, July 10, 1861, p. 4, c. 2

(But I also read on one of the googled pages that it’s probably unwise to use your homemade vinegar for pickling because of the unknown strength of the vinegar.)

-Elizabeth

By: cin

cin — Tue, 14 Mar 2006 02:08:18 +0000

have you seen these? http://habeasbrulee.com/category/homebrew/ http://ideasinfood.typepad.com/ideas_in_food/2005/05/you_have_to_mak.html

By: Ed Charles

Ed Charles — Tue, 14 Mar 2006 01:30:41 +0000

Kaylyn, I try to avoid the big supermarkets buut somehow had it in my head that I’d find a gallon bottle of the stuff the herb up in some specialist shop– just like in the French Hypermarkets.

Mona, thanks. The probles was cultural rather than technical. I deeted a line of code and when I retyped it in went all English spelling center centre.It’s back in its cage…think you’ve spent too much time atthe zoo.

|DReb, thanks. I have memories of leaving out wine and it turning to vinager and thought it would be simple. Looks like I’ll have to clear a space in my tiny outdoor cupboard for a small barrel.

Bad luch with the Verjuice.I’ve never seen the point of it when a spalsh of wine will do. I think it’ probably a reaction to Maggie Beer boring for South AUstralia on the subject.

Cheers tankeduptaco… I suspect I’ll be visiting the home brew shop. Probably that one near Victoria markets that sells te stills I’ve being eyeng up to make grappa with. I was sort of hoping to get away with a barrel but I suppose a small one wouldn’t do any harm.

By: DrReb

DrReb — Mon, 13 Mar 2006 14:43:53 +0000

My uncle’s Sicilian parents make their own vinegar (and their own wine as well). I’ll ask about the particulars of making it, which I haven’t done before because I’m the happy recipient of said gallon of the stuff every year. My understadning is that they have a vinegar barrel that they just top up by tipping in the wine that’s gone sour (I reckon that’s the whole batch but such comments are churlish of me) and no ph tests or experiemnts or bunsen burners involved. The outcome is exceptionally good, no preservatives, organic blah blah and has a lowish acidity and faintly porty sweetness. I think like yoghurt using the vinegar as a starter gets you in the general area. I’ve also tried making verjuice but it went mouldy I’ll investigate for you and get back to you with firmer answers!

By: mona

mona — Mon, 13 Mar 2006 13:06:42 +0000

tom, i read your post about your sidebar being down on the bottom at foodscool and i wish i could help!
i also wish i could help with the vinegar but don’t know about that either. man, i’m good for nuthin!! ha it is crazy when you think about spending more money on a vinegar than a wine. let me know if you figure out how to do it!
and i like the look of your site, despite the sidebar hiding out down below. tell it to get back in its cage