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 Post subject: Re: To iodize or not to iodize... ?
PostPosted: Sat Aug 22, 2015 7:07 am 
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Ask me about the vinegar shelf sometime.


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 Post subject: Re: To iodize or not to iodize... ?
PostPosted: Sat Aug 22, 2015 10:35 am 
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Location: Portland, OR
JB,

What ABOUT the vinegar shelf?

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 Post subject: Re: To iodize or not to iodize... ?
PostPosted: Sat Aug 22, 2015 7:53 pm 
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JesBelle wrote:
Maldon -- my favorite for corn on the cob and sausage making. Also great on focaccia.


JB - you have peaked my interest. Why Maldon when making sausage?

Thanks,

--Lisa


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 Post subject: Re: To iodize or not to iodize... ?
PostPosted: Sat Aug 22, 2015 9:16 pm 
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TheFuzzy wrote:
JB,

What ABOUT the vinegar shelf?

I absolutely floored a coworker when it came out that I had a shelf in my cupboard that was half-full of vinegars.

"How many vinegars do you have?"

I start listing them -- White wine vinegar, red wine vinegar, rice wine vinegar, sherry vinegar, apple cider vinegar, black vinegar, malt vinegar, distilled vinegar --"

She stops me there. "Distilled. That's the one I have."

I didn't have the heart to tell her that the other half of the shelf was filled with oils.


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 Post subject: Re: To iodize or not to iodize... ?
PostPosted: Sat Aug 22, 2015 9:18 pm 
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ldkelley wrote:
JesBelle wrote:
Maldon -- my favorite for corn on the cob and sausage making. Also great on focaccia.


JB - you have peaked my interest. Why Maldon when making sausage?

Thanks,

--Lisa

I, like many people who make sausage have a strong streak of obsessive/compulsion. Maldon went into my first successful sausage-making foray and it must now be in every batch or DOOOOOMMM!


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 Post subject: Re: To iodize or not to iodize... ?
PostPosted: Sat Aug 22, 2015 11:44 pm 
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JB,

I dunno, seems pretty normal to me. I mean, I suppose there are people who only have one kind of vinegar in the pantry, but I figure those people buy a lot of Newman's Own.

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 Post subject: Re: To iodize or not to iodize... ?
PostPosted: Sun Aug 23, 2015 7:30 am 
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Jesbellel, I hadn't realized it until you listed your vinegars but I have quite a few as well. Not as many as you and certainly not as many as my hunnerts of jars of spices.
My obsession.


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 Post subject: Re: To iodize or not to iodize... ?
PostPosted: Sun Aug 23, 2015 7:52 am 
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TheFuzzy wrote:
JB,

I dunno, seems pretty normal to me. I mean, I suppose there are people who only have one kind of vinegar in the pantry, but I figure those people buy a lot of Newman's Own.

Yeah, the vinegar collection is much more impressive if you don't cook. There's some balsamic up there, too. I forgot that one.

I was rather shocked anyone could get by with one. Even my grandma, who really didn't like to cook had three (distilled, cider, and malt.) Maybe it's a German thing -- even indifferent cooks need cider vinegar.


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 Post subject: Re: To iodize or not to iodize... ?
PostPosted: Sun Aug 23, 2015 7:57 am 
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Linda wrote:
Jesbellel, I hadn't realized it until you listed your vinegars but I have quite a few as well. Not as many as you and certainly not as many as my hunnerts of jars of spices.
My obsession.

I think I show remarkable restraint in the spice department. I'm pretty sure the collection doesn't exceed 60. :D


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 Post subject: Re: To iodize or not to iodize... ?
PostPosted: Sun Aug 23, 2015 10:57 am 
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Location: Ottawa, ON
I have those, plus champagne vinegar (which I really like) and 3 kinds of balsamic (various ages/sweetness) plus several flavoured balsamics. Sherry and Champagne are two of my favourites, though white wine is probably my most used.


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