SC - Recipe: Sweet and Sour Lamb

[Robin Carroll-Mann]

And it came to pass on 26 Feb 00,, that Stefan li Rous wrote:

> Lady Brighid ni Chiarain posted: 

> > ADOBADO DE CARNERO -- Pickled Mutton
> 
> <snip>
> > 2 TBS white vinegar

> I imagine what you mean by "white" vinegar is white wine vinegar, 
correct?
> And not distilled white vinegar.
> 
> Maybe this is clear to all, but just in case it wasn't to some of the new
> cooks here, or my guess was wrong, I wanted to ask.

Ummm... I think perhaps I should be counted amongst those "new 
cooks".  The recipe said "vinagre blanco", and I used ordinary white 
vinegar.  (Checking bottle).  Yes, it's distilled white vinegar.  Did I err?


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net