I love vinegars. Yes, plural... I am up to eighteen different kinds at the moment. Listen, they each have a distinctive flavor and characteristics, and I use them all. I see them as an addition to my spice and herb arsenal, just a different way of flavor-layering. And, even though I could use plenty of salt in cooking, I find that I often prefer vinegars; they work well as a natural salt substitute in many cases.

I have almost-sweet vinegars with light fruity flavors, like raspberry white wine vinegar. I love it... (Please read the entire post at <>)


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