SC - Food Gifts

[Mordonna22@aol.com]

In a message dated 11/26/1999 6:37:35 AM US Mountain Standard Time, 
troy at asan.com writes:

<< 
 Now this is basic chili vinegar, right? The part you use, the sauce, is
 still a clearish vinegar, but with the added taste and heat of the
 chilies, as opposed to, say, Tobasco which has the peppers sort of
 disintegrated into the vinegar. I gather that for many Southerners, this
 is the One True barbecue sauce.
  
 > This year I used cut glass cruets with glass stoppers found in thrift 
stores,
 > and white wine vinegar.  I got 1 red, 1 yellow, 1 green, 1 purple, and 2
 > mixed batches from the first picking.  The white wine vinegar and clear 
glass
 > make the colors stand out and sparkle for a very pretty presentation.
 > The pepper sauce is served as a condiment with almost all vegetables: field
 > peas and greens especially.
 
 If you can find sherry vinegar, it's a wonderful one to use for this job.
 
 You know, this is one of the few situations where I'm inclined to say,
 "If they'd _had_ chili vinegar in the Middle Ages, they'd have put it on
 black porrey and joutes." By the way, as per our discussion on surviving
 medieval cuisine, Greens with Bacon or Hamhocks, big time.
 
 >  When I was growing up, every cook had salt,
 > pepper, pepper sauce, sugar, and cane syrup on the table with every meal.
 > The pepper sauce and the sugar were sprinkled sparingly over vegetable
 > dishes, and the cane syrup was used with pork dishes and mixed with butter 
as
 > a topping for biscuits.
 
 I always said you were civilized.
 
 Adamantius >>
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