Cookaholics Bulletin Board

Ask me about the vinegar shelf sometime.

JB,

What ABOUT the vinegar shelf?

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

Thanks,

--Lisa

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.

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!

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.

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.

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.

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

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.