[Sca-cooks] RE: Vinegar and favorite pickles

[M.C. Grasse]

Thanks Siggie,

that was my though in posting it. Surig is a food grade commercially
available vinegar concentrate that is designed to be diluted for flavored
marinades, dressings, etc.  At 25% strength it should do those bones in
little time.

My favorite pickles...
SENFGURKEN, available all over Germany, but in the US only in specialty
deli's at $4.+ for an 8 oz jar... SIGH! and Dill pickles [Clauson is yummy,]
Sweet pickles, pickled cauliflower, beets, ...

Gwen "It's pickled, what's not to like" Cat von Berlin
[ok, can't get into pigs feet ;-)]

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Original Message: 11
From: "Siegfried Heydrich" <baronsig at peganet.com>
To: <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] RE: Vinegar from  Sca-cooks digest, Vol 1 #2132 -
13 msgs
Date: Thu, 11 Jul 2002 08:59:53 -0400
Reply-To: sca-cooks at ansteorra.org

    Hmmm . . . that might be the solution to the problem that prompted this
thread to begin with - the perceived inability of retail vinegar's to soften
small bones. I also wonder if breaking the larger bones to allow better
penetration, and scraping the membranes away from the bones in the chest
cavity wouldn't help speed the process along. Mixing a concentrate with a
flavoring medium sounds like a good idea, too.

    Sieggy