[Sca-cooks] Boned quails in period???

[chirhart_1]

Coal tar!   Never heard it made from that. Looked at my resources nothing
about coal tar vinegar. All the vinegar and or ways to make come from
organic origins.   Sieggy what's your source?    From chirhart




----- Original Message -----
From: "Siegfried Heydrich" <baronsig at peganet.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, July 09, 2002 10:07 PM
Subject: Re: [Sca-cooks] Boned quails in period???


>     As I recall, acetic acid is used in some photographic processes.
Perhaps
> a stronger solution would be available from a photo supply house? Since
> white vinegar isn't 'organic' in origin (it's a by-product of coal tar),
the
> 'chemical' nature shouldn't matter. Household vinegar is only 5% acid, and
> if you were to mix a stronger solution with a naturally produced flavored
> vinegar, you might be able to achieve the bone jell effect without a harsh
> chemical taste, or possibly a pleasant piquant flavor. Depending on the
> sauce, of course . . .
>
>     Sieggy
>
> -----Original Message-----
>
>
> >We tried this process using game hens as well as quail and white vinegar.
> Less
> >than perfect results we think because the 5% accidity of store vinegar
was
> >just not enough.  To get through the flesh and bone without making a
mess,
> we
> >believe you need a stronger concentration than you'll get at a grocery
> store.
> >
> >niccolo


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