I love this tangy liquid. Did any of you fellas got some good, heavily vinegared recipes?
I love this tangy liquid. Did any of you fellas got some good, heavily vinegared recipes?
I love this tangy liquid. Did any of you fellas got some good, heavily vinegared recipes?
Shots of Jameson with a vinegar chaser
Pickleback wit no pickle, nummy
I love making pickled eggs
My all-time favourite
Very good options, thanks anon
Unhelpful but very true, thanks anon
Pickles. Pickled eggs. Pickled anything.
You can also use it on french fries, but I prefer malt vinegar than white. You can also use it to brighten up most vegetableish dishes if you use it at the end. Probably half the reason why hot sauce is so popular because it's half vinegar most the time.
Hot and sour soup
Most bitter veggies you make are instantly enhanced by vinegar.
Pan fried kale? teaspoon vinegar to taste
Simmering can of green beans? At least a tablespoon.
Roasting Asparagus? First toss it in minced garlic, black pepper, olive oil, Parmesan and a bit of vinegar.
Also, most pan sauces do well with a bit.
Great with fish
My parents used to make extremely simple vinaigrette with just white vinegar, salt, and neutral oil(sunflower or canola) as a dressing for butter lettuce salad, and I still like it to this day. Goes great with roast chicken in particular.
Also wild mushrooms or fried herring pickled in vinegar are nice.
you should try balsamic and/or wine vinegar and olive oil instead. good quality stuff, you only need a bit of it so it's worth the price.
>Butter salad
Do americucks really?
Butter lettuce is a species of lettuce that has a very mild taste, I would go to the effort to tell you that it actually doesn't involve butter but you are a bad actor that is only interested in spreading negativity towards others, thus there is no point in attempting to educate you because you have chosen to believe the worst of whatever you are confronted with
I got y'all niggaz
Vinegar concentrate
Underrated post. Well played.
TA(that anon) and imma let you finish, but Tabasco is the greatest hot sauce of all time.
of all time!
It's pretty good but I love a strong Korean buldak
Sweet and Sour Ribs
Have you ever had Filipino chicken adobo? Uses a ton of vinegar and is one of the best ways to prepare chicken
That sounds interesting as hell, thanks anon
This sounds awful, might have to try it
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Adobo! thats what its called. really good
i had a very concentrated version that was used as a paste for bbq'd meats when i lived next to some pinoy cover band musicians that i still think about. my mouth is watering.
those guys loved two things more than anything else: red horse beer and barbecued organ meats. and they had like 5000 songs memorized, note for note. living karaoke machines. i hope they are doing alright.
>some good, heavily vinegared recipes
carpione, a classic italian recipe (also called scapece in the southern regions). it's traditionally prepared with cheap oily or freshwater fish (fresh sardines, fresh anchovies, trout, herring...), but you can use the same cooking method for other things like chicken or zucchini. Here's the basic procedure:
>flour the whole fishes and shake to remove the excess flour
>deep fry until golden
>cut carrots, onion and celery into not-too-small pieces. It should be a substantial amount
>in a pot, pour 2/3 white wine and 1/3 vinegar (the liquid should be enough to fully cover the fried fish)
>add salt, bay leaves, cloves and juniper berries
>bring to a boil
>add the diced vegetables, cook for 2 or 3 minutes, and then turn off the heat
>let it cool
>arrange the fried fishes in a casserole dish
>pour the marinade all over them
>place everything in the fridge and wait at least 12 hours before eating it
interesting. know anything that could be a good substitute for juniper berries?
cardamom?
or just don't include them, they're not an essential ingredient
Gin. You can't substitue juniper as it has a very unique flavour.
There are a couple of Italian American dishes that use a lot of vinegar like chicken scarpariello or pork chops with cherry peppers
quick pickles - thinly slice cucumber, carrot or whatever, put in a dish and add vinegar, salt, herbs etc. a fast side for all kinds of meals. plus you can slurp up the vinegary juice when you're done.
is half cup a lot for a recipe
this chef john recipe looked kino...
https://www.allrecipes.com/chef-john-s-chicken-marbella-recipe-8350241
i was going to suggest chicken marbella. filipino food uses a lot of vinegar generally, they have a way of cooking meat that uses a lot that i forget the name of which is very tasty and i highly recommend.
when i roast chicken thighs i'll chop up a bunch of patatos, unyuns and carrot, arrange them amidst the thighs on a cooking sheet, and pour a goodly amount of balsamic and apple cider vinegar with some soy sauce and beer over the assembled meat&veg and finally sprinkle all kinds of tasty seasonings and Hispanices over the now-damp mixture. cook it down until its a gravy and the chicken is juicy but not pink (you can do slow and low or hotter for shorter) and serve over rice. for about $10 you can eat dinner for a week using this recipe.
also do NOT count out sweet pickle juice as an ingredient. i have been known to enjoy a gherkin or three and i must say, i always save the juice in the jar for cooking. one of the things i like most about myself. i am frugal and resourceful man.
Japanese sweet and sour pork is called 酢豚, vinegar pork. When I make that I go heavy on the white and balsamic vinegar.
Also bruscetta with a lot of balsamic on some nice bread is killer.
I make vinegar heavy hot sauce to put on wings and quesadillas. It's vinegar, habanero powder and a little bit of salt and sugar. Boil that for a bit to let it thicken up. Then the longer you leave it in the bottle the better it gets.
Fuck vinegar pork sounds exactly like what I'm hoping for
I already my own pickles and use the brine for pickelbacks but I love the Hispanice ideas, thanks anon
Peel a cucumber and slice into ~7mm slices. Use a crinkle cutter if you have one. I always wing it, so no amounts, but combine (in descending order) vinegar, water, soy sauce, sambal oelek / sriracha, sugar, red pepper flakes, white pepper. Mix in the cukes and let it sit in the fridge. Make it as vinaggery as you want it. You don't have to go asian with it, that's just my preference.
I use it mostly to remove scale from the bathroom
A very multi-purpose liquid, tastes good and cleans good
i wouldnt say "heavy" but lomo saltado is one of my favourites
Sauerbraten or plenty game dishes with vinegar heavy marinades and sauces.
i drink my pickle brine
i drop jalapenos and onions into it first and let it sit for a day
try a teaspoon or two of peppercorns. Word to the wise!
thanks paulie
Remiele pepe is recognised by the council, we go different and in thunder
post distilled (white) vinegar prices.
€0.78 for 1.5 liter.
Netherlands.
Borscht gets 2 big tablespoons of white vinegar right into the pot before serving. Mmmmmmm.
> few tablespoons of djion mustard
> 3:1 olive oil/vinegar
> maybe some 'erbs like oregano
I made an italian inspired salad and mixed it with a little mayo, olive oil and a bunch of red wine vinegar. it was nice
Goan vindaloo is a very vinegar based dish but with red wine vinegar. You marinate diced pork in a mix of red wine vinegar, pureed garlic, brown sugar and toasted Hispanices and then fry some onion and garlic in a pot, add the pork and marinade and a bit of tomato sauce and serve with rice or naan after stewing it for about an hour.
Mmm nummy, I love tangy foods