[Sca-cooks] Cinnamon in German cooking, esp knodeln

[David Walddon]

Brandy Vinegar? 
I have't seen this. 
Is it actually vinegar made from Brandy? 
It sounds great!
Eduardo


________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Nov 27, 2010, at 3:29 AM, Volker Bach wrote:

> 
> 
> --- David Walddon <david at vastrepast.com> schrieb am Fr, 26.11.2010:
> 
> 
>> Anyone from Europe know if the rules are the same and/or
>> what the acid levels are? 
> 
> In Germany, it's the same. My white wine vinegar is 6%, my malt vinegar 5%, my balsamic 6% and my brandy vinegar 5%. 
> 
> YIS
> 
> Giano
> 
> 
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