SC - Re: Judges....
KallipygosRed@aol.com
KallipygosRed at aol.com
Mon Jul 31 10:43:21 PDT 2000
- Previous message: SC - Non-Member submission from Luanne BartholomewFor those who are interested: From http://www.nowheat.com/fooddb/food/vinegar.htm Distilled vinegar is not distilled. The name merely means that it is made from distilled alcohol. This is done in a fermentation process in which the fermenting bacteria, a species of Acetobacter, oxidizes the added alcohol to acetic acid. The fermentation mixture is filtered and diluted to give an acetic acid concentration of about 5%. This is vinegar. It does contain nitrogenous material which is in part derived from the nutrient mixture added to the fermentation in order to keep the Acetobacter growing, and in part from those bacteria that die and disintegrate during the fermentation. This acetic fermentation is common to all vinegars so that they all contain the same kinds of nitrogenous 'contaminants', although in differing amounts. ...[T]he ethyl alcohol from which [distilled vinegar] is made is distilled from a yeast fermentation mixture. (In the UK, however, I believe that 'distilled vinegar' has a different meaning, that it is made from malt and that it is in fact, distilled.) In most of the world, molasses, which can be fermented directly by yeast, is the major source of alcohol. Alcohol is also made synthetically from petroleum products but I do not believe that alcohol from this source is much used in the food industry. In the U.S., starches derived from grains are the major source, mostly (about 85%) from corn. End quote. Hope this helps. Luanne Bartholomew
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In a message dated 7/30/00 11:20:05 PM Pacific Daylight Time,
ahrenshav at yahoo.com writes:
> Mr. Puck has an ad in today's employment section of
> the LA Times and is looking for creative chefs ...
> You should apply.
>
A rather (not so) funny story there.... I was told yesterday that Mr. Puck's
people called regarding my application...ABOUT 6 WEEKS AGO!!! I never got
the message!!! If you could, please, please, please... pass along the
information as to where to re-send my resume??? I would be in your debt
forever!
Balthazar of Blackmoor
(who is hoping that he may still have a chance...)
In the mornin' I go walking, 'cause it helps the hurtin' soften. I've seen a
lot of places, 'cause I miss her very often.
- Previous message: SC - Non-Member submission from Luanne BartholomewFor those who are interested: From http://www.nowheat.com/fooddb/food/vinegar.htm Distilled vinegar is not distilled. The name merely means that it is made from distilled alcohol. This is done in a fermentation process in which the fermenting bacteria, a species of Acetobacter, oxidizes the added alcohol to acetic acid. The fermentation mixture is filtered and diluted to give an acetic acid concentration of about 5%. This is vinegar. It does contain nitrogenous material which is in part derived from the nutrient mixture added to the fermentation in order to keep the Acetobacter growing, and in part from those bacteria that die and disintegrate during the fermentation. This acetic fermentation is common to all vinegars so that they all contain the same kinds of nitrogenous 'contaminants', although in differing amounts. ...[T]he ethyl alcohol from which [distilled vinegar] is made is distilled from a yeast fermentation mixture. (In the UK, however, I believe that 'distilled vinegar' has a different meaning, that it is made from malt and that it is in fact, distilled.) In most of the world, molasses, which can be fermented directly by yeast, is the major source of alcohol. Alcohol is also made synthetically from petroleum products but I do not believe that alcohol from this source is much used in the food industry. In the U.S., starches derived from grains are the major source, mostly (about 85%) from corn. End quote. Hope this helps. Luanne Bartholomew
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