Birgit Wright on fri 19 feb 10
I personally love the way vinegar floculates mayonnaise. I bought a wand b=
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lender 26 years ago to make baby food for my son. After three months of th=
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at I discovered how to make homemade mayonnaise with it and have not bought=
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a commercial jar of mayo since. Nor have we suffered any heinous effects f=
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rom raw egg=3D2C the vinegar takes care of that.
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Now since floculation is the theme=3D2C what do you know about the differ=
en=3D
ce's of hard water (very high calcium and minerals) to water from a water s=
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oftener ( some kind of salt I think)...
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Recipes for mayo if you want.
Birgit Wright
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> Date: Thu=3D2C 18 Feb 2010 14:23:17 -0800
> From: priddyclay@YAHOO.COM
> Subject: Vinegar Questions
> To: Clayart@LSV.CERAMICS.ORG
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> Vinegar=3D2C when applied to cucumber and vidalia onion slices and marina=
te=3D
d for about three hours in the fridge with salt and pepper acts as an "ice =
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box pickler"=3D2C generated a macerated vegetable melange that is not preci=
se=3D
ly a pickle and also not precisely a salad. While one is tempted=3D2C the v=
in=3D
egar may not be re-used. I do not know why=3D2C but it leaves an "off" tast=
e =3D
in the second batch. It could be the onion and vinegar or possibly a PH cha=
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nge in the mixture as it "sets" due to the salt. I have a related theory ab=
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out pork&beans and vinegar=3D2C but the tin content of the can may be throw=
in=3D
g my calculations off.
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> I know these things and am flummoxed by the others because I eat them all=
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summer (beans well into the fall season). And James and Lilli both know th=
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ese things are true because I say so.
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> Discuss!
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> - ePriddy
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> Elizabeth Priddy
> Beaufort=3D2C NC - USA
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> http://www.elizabethpriddy.com
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