Vinegar Pie
Correspondent:: "Rev Magdalen"
Date: Sun, 5 Dec 2004 02:10:02 -0500
--------
I think the pioneers used a different kind of vinegar. I mean they
weren't carrying stills around with them to make distilled white
vinegar, they were probably using cider vinegar in raw unprocessed form.
If you want to be a REAL cook you have to go get a bunch of apple cores,
which you no doubt have stored in some hippie compost contraption, and
turn them into vinegar using primitive techniques in earthenware vessels
and THEN make a pie out of it. Otherwise you're just a vinegar-pie
poseur.
Correspondent:: König Prüß, GfbAEV
Date: Sun, 05 Dec 2004 07:19:25 GMT
--------
Rev Magdalen wrote:
> I think the pioneers used a different kind of vinegar. I mean they
> weren't carrying stills around with them to make distilled white
> vinegar, they were probably using cider vinegar in raw unprocessed form.
> If you want to be a REAL cook you have to go get a bunch of apple cores,
> which you no doubt have stored in some hippie compost contraption, and
> turn them into vinegar using primitive techniques in earthenware vessels
> and THEN make a pie out of it. Otherwise you're just a vinegar-pie
> poseur.
You can get live hard cider with bits of apple floating in it,
and it will turn to vinegar if you can keep from drinking all
of the fizzy apple goodness.
For some reason, likey due to recipe requirements,
some of the Latino stores have many kinds of vinegar.
Also, I think that red wine vinegar is under-rated.
White Zin vinegar might be good, too.
Correspondent:: Fifo
Date: 5 Dec 2004 18:52:07 GMT
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"Rev Magdalen" wrote in news:7Cysd.1010$NS3.963
@fe06.lga:
> I think the pioneers used a different kind of vinegar. I mean they
> weren't carrying stills around with them to make distilled white
> vinegar, they were probably using cider vinegar in raw unprocessed form.
> If you want to be a REAL cook you have to go get a bunch of apple cores,
> which you no doubt have stored in some hippie compost contraption, and
> turn them into vinegar using primitive techniques in earthenware vessels
> and THEN make a pie out of it. Otherwise you're just a vinegar-pie
> poseur.
Vinegar pie is not as tasty as ammonia pie. But you can't use that ammonia
they sell at supermarkets for cleaning purposes; that shit would kill you
if you ingested it. What you have to do is save your urine in jars and let
them sit loosely capped in a warm area for several weeks. The pee will
turn into food-quality ammonia. To make the pie, just make regular apple
pie and add one teaspoon of the ammonia. Yummy.
Correspondent:: polar bear
Date: Sun, 05 Dec 2004 17:56:26 -0800
--------
In article <7Cysd.1010$NS3.963@fe06.lga>, "Rev Magdalen"
wrote:
You're sitting on it...
pb
Correspondent:: asscoassc@aol.comSHUTUP (AssCo Assc)
Date: 06 Dec 2004 02:10:19 GMT
--------
HarvestFields.ca
Full Text & e-Book Archives
Vinegar
Types, Methods of Making Vinegar And Recipes
History of Vinegar
Wine , beer or any liquid containing less than 18% alcohol becomes vinegar
when airborne bacteria called acetobacter aceti converts the alcohol into
acetic acid. Vinegar is a natural by- product of making alcoholic beverages and
its discovery was almost certainly accidental. This discovery was made in
different parts of the world independently, and for as long as there have been
undistilled alcoholic drinks there has been vinegar.
Ancient civilisations as far back as the Sumerians used vinegar as a condiment
, a preservative, a medicine, an anti-biotic and a detergent. Just as we do
today.
The earliest method for making vinegar was to leave wine , or beer, in an open
container and wait for it to turn sour.The French word vinaigre means sour
wine, the word ale-gar was used at one time to denote vinegar made from beer or
ale. As with so many things to do with food and drink, the French developed a
more sophisticated way for producing quality vinegar. They left wine in wooden
casks for two to six months and it slowly turned into vinegar.It was then
filtered into other casks and left to mature for a period of months or years.
This became known as the Orleans method after the place where this technique
was perfected. Good quality wines were used to make good quality vinegar and
the practice continues to this day. Red wine vinegar is left to mature for a
longer time than white wine vinegar. Vinegars made by the slow Orleans method
are as complex and flavourful as fine wines and just as expensive.
In the mid 19th. Century Louis Pasteur published the most modern scientific
research on vinegar , still used as a reference today , and it was this
research that brought about the process for commercial production of vinegar.
In the commercial process , wine is slowly poured over wood chips in giant
vats. As the wine trickles down it takes on some of the flavour of the wood and
the airborne acetobacter uses oxygen in the air around the loosely packed
wood-chips to oxydise the alcohol in the wine and turn it into acetic acid.The
result is the sour liquid we call vinegar. The quality of vinegars produced
this way varies according to the quality of the wine used , and is never as
good as vinegar made in the traditional way. In the commercial process the more
subtle flavours and nuances of the wine are lost and no amount of cask
maturation can compensate. It is these 'lost' elements of the wine that develop
in the cask using the Orleans method. They give fine vinegars the character and
subtlety that make them distinct.
The acetic acid content , the 'sourness' of vinegars varies according to what
they are made from. Rice vinegars are the mildest and Distilled vinegar is the
strongest. Beer and wine vinegars generally fall in the mid-range, with wine
vinegars slightly more acetic than those made from beer or cider.
Vinegars made from other alcoholic liquids are made in much the same way as
wine vinegar. The better quality ones are also stored and matured in wood.
These other types can be made from fruit juices , syrups, like honey and
molasses and cane sugar.
There are also cheap (and nasty) vinegars made from ethyl alcohol, a
by-product of the pulp and paper industry, and from diluted artificial acetic
acid. These are definitely not for the discerning.... !
If you can learn to read vinegar labels the same way you read wine labels, you
open up a large world of curiosity and adventure and maybe make some wonderful
discoveries.
Balsamic Vinegar
The first literary references to balsamic vinegar date back to the year 1046.
In that year Emperor Henry III went from Northern Europe to Rome. On the way,
while stopping in Piacenza, he asked Marquis Bonifacio, father of Countess
Matilde di Canossa, for a small cask of the famous laudatum acentum.
Further documentary proof confirms Modena as the birthplace of balsamic
vinegar, whose method of preparation did not undergo any significant changes
for many centuries. The traditional raw material for balsamic vinegar had
always been wine vinegar, which was then aged for even hundreds of years. This
is the hallmark of a tradition which was handed down from generation to
generation.
Even the Estense family, which ruled the Duchy of Modena from 1598 to the
middle of the 19th century, possessed large stores of balsamic vinegar which
became famous throughout Europe. Menus from this period show that it was never
lacking at meals
The culinary requirements of such a renowned court made it necessary for the
west tower of the Ducal Palace in Modena (residence of the Estense family) to
be dedicated exclusively to the production of balsamic vinegar.
In 1861 Mr. Aggazzotti, a lawyer, introduced a revolutionary production
technique that used concentrated grape must as the raw material instead of wine
vinegar. This is the method that has been used ever since to produce
traditional balsamic vinegars.
Frozen in the throat
It petrifies the tongue,
Turns mouth into a moat
Shoots arrows through the lung,
Then it contorts intestines -
Guttural rending pain -
Cramps muscles up, and next it
Sclerotifies the brain
-- Copyright 2004 Ilya Shambat
Correspondent:: asscoassc@aol.comSHUTUP (AssCo Assc)
Date: 06 Dec 2004 02:10:50 GMT
--------
HarvestFields.ca
Full Text & e-Book Archives
Vinegar
Types, Methods of Making Vinegar And Recipes
Making Cider Vinegar
Two factors require special attention when making vinegar at home: oxygen
supply and temperature. Oxygen is spread throughout the mixture by stirring it
daily and by letting air reach the fluid through a cheesecloth filter, which is
used in place of a regular lid. The temperature of fermenting cider should be
kept between 60 and 80 degrees Fahrenheit (F). Lower temperatures do not always
produce a usable vinegar, and higher ones interfere with the formation of the
"mother of vinegar." Mother of vinegar is a mat that forms on the bottom of
fermenting wine that has gone bad.
Do not use a metal container when making vinegar; acid in the mixture will
corrode metal or aluminum objects. Glass, plastic, wood, enamel, or stainless
steel containers should be used for making or storing vinegar. The same holds
true for making or storing foods that have more than 1 Tablespoon of vinegar in
the recipe.
Steps for Making Cider Vinegar
The following steps must be followed to make a high-quality cider vinegar:
1.
Make a clean cider from ripe apples.
2.
Change all of the fruit sugar to alcohol. This is called "yeast fermentation."
3.
Change all of the alcohol to acetic acid. This is called "acetic acid
fermentation."
4.
Clarify the acetic acid to prevent further fermentation and decomposition.
Step 1--Making Cider
Cider is made from the winter and fall varieties of apples (summer and green
apples do not contain enough sugar). Fruit should be gathered, then washed well
to remove debris. Crush the fruit to produce apple pulp and strain off the
juice. Use a press or cheesecloth for straining.
Adding yeast to activate fermentation is not essential, but will speed up the
process. Special cultivated yeasts are available for this purpose at
wine-making shops and biological labs--bread yeasts are not recommended. To
make a starter, crumble one cake of yeast into one quart of cider. This makes
enough starter for 5 gallons of cider; double the recipe proportionately when
making more.
Steps 2 and 3--Making Alcohol and Acetic Acid
Pour all of the liquid into one or more containers to about three-quarters
capacity; do not close the lids on the containers. Stir the mixtures daily.
Keep the containers away from direct sunlight and maintain the temperature at
60 to 80 degrees F. Full fermentation will take about 3 to 4 weeks. Near the
end of this period, you should notice a vinegar-like smell. Taste samples daily
until the desired strength is reached.
Step 4--Filtering
When the vinegar is fully fermented, filter the liquid through several layers
of fine cheesecloth or filter paper--a coffee filter works well for this. This
removes the mother of vinegar, preventing further fermentation or spoilage of
the product.
Storing Your Vinegar
The vinegar is now ready for storage in separate, capped containers. Stored
vinegar will stay in excellent condition almost indefinitely if it is
pasteurized. To pasteurize, heat the vinegar before pouring it into sterilized
bottles, or bottle, then place in a hot water bath. In both cases, the
temperature of the vinegar must reach at least 140 degrees F to sterilize the
product, and should not exceed 160 degrees F. Use a cooking thermometer to
ensure the correct temperature is met. Cool the containers and store at room
temperature out of direct sunlight.
harvestfields.netfirms.com/herbs/Vin/02.htm
Frozen in the throat
It petrifies the tongue,
Turns mouth into a moat
Shoots arrows through the lung,
Then it contorts intestines -
Guttural rending pain -
Cramps muscles up, and next it
Sclerotifies the brain
-- Copyright 2004 Ilya Shambat
Correspondent:: Fifo
Date: 6 Dec 2004 02:16:47 GMT
--------
asscoassc@aol.comSHUTUP (AssCo Assc) wrote in
news:20041205211050.09660.00001139@mb-m20.aol.com:
>
> Making Cider Vinegar
[article snipped]
Did you obtain permission from the publisher to post all that?
Maybe we should ask them and find out, huh?
Correspondent:: asscoassc@aol.comSHUTUP (AssCo Assc)
Date: 06 Dec 2004 03:22:41 GMT
--------
<>
Maybe you should fill a hot water bottle with
homemade vinegar and give yourself an enema, huh?
I included the link and attribute, finko.
Frozen in the throat
It petrifies the tongue,
Turns mouth into a moat
Shoots arrows through the lung,
Then it contorts intestines -
Guttural rending pain -
Cramps muscles up, and next it
Sclerotifies the brain
-- Copyright 2004 Ilya Shambat
Correspondent:: Fifo
Date: 6 Dec 2004 03:46:11 GMT
--------
asscoassc@aol.comSHUTUP (AssCo Assc) wrote in
news:20041205222241.11425.00001569@mb-m29.aol.com:
>
> <>
>
> Maybe you should fill a hot water bottle with
> homemade vinegar and give yourself an enema, huh?
Gonna cut-n-paste an article about that, too, AOLoser?
Correspondent:: asscoassc@aol.comSHUTUP (AssCo Assc)
Date: 06 Dec 2004 03:54:40 GMT
--------
<< Gonna cut-n-paste an article about that, too, AOLoser? >>
Gonna get a life and shut up?
Frozen in the throat
It petrifies the tongue,
Turns mouth into a moat
Shoots arrows through the lung,
Then it contorts intestines -
Guttural rending pain -
Cramps muscles up, and next it
Sclerotifies the brain
-- Copyright 2004 Ilya Shambat
Correspondent:: Fifo
Date: 6 Dec 2004 04:33:49 GMT
--------
asscoassc@aol.comSHUTUP (AssCo Assc) wrote in
news:20041205225440.11425.00001572@mb-m29.aol.com:
>
> << Gonna cut-n-paste an article about that, too, AOLoser? >>
>
> Gonna get a life and shut up?
Gonna keep gobbling up every peanut I offer? Let's find out.
Correspondent:: asscoassc@aol.comSHUTUP (AssCo Assc)
Date: 06 Dec 2004 04:37:19 GMT
--------
<< Gonna keep gobbling up every peanut I offer? Let's find out. >>
No, I'm not gonna suck your cock,
but thanks for the offer.
Frozen in the throat
It petrifies the tongue,
Turns mouth into a moat
Shoots arrows through the lung,
Then it contorts intestines -
Guttural rending pain -
Cramps muscles up, and next it
Sclerotifies the brain
-- Copyright 2004 Ilya Shambat
Correspondent:: Fifo
Date: 6 Dec 2004 08:49:06 GMT
--------
asscoassc@aol.comSHUTUP (AssCo Assc) wrote in
news:20041205233719.11401.00001805@mb-m29.aol.com:
>
> << Gonna keep gobbling up every peanut I offer? Let's find out. >>
>
> No, I'm not gonna suck your cock,
Whoops, too late.
> but thanks for the offer.
Didja enjoy that peanut? Well, here's yet another.
Correspondent:: "nemo"
Date: Tue, 07 Dec 2004 16:20:48 GMT
--------
Fifo wrote in message
news:Xns95B6D8625E5DBnottastack@207.14.113.17...
> asscoassc@aol.comSHUTUP (AssCo Assc) wrote in
> news:20041205211050.09660.00001139@mb-m20.aol.com:
> >
> > Making Cider Vinegar
> [article snipped]
>
> Did you obtain permission from the publisher to post all that?
>
> Maybe we should ask them and find out, huh?
Careful. Infinging copyright can have dangerous cider fects!
Correspondent:: Ljutefisk Geist
Date: Tue, 07 Dec 2004 17:18:24 GMT
--------
In article ,
nemo@newtylust.nit says...
>
> Fifo wrote in message
> news:Xns95B6D8625E5DBnottastack@207.14.113.17...
> > asscoassc@aol.comSHUTUP (AssCo Assc) wrote in
> > news:20041205211050.09660.00001139@mb-m20.aol.com:
> > >
> > > Making Cider Vinegar
> > [article snipped]
> >
> > Did you obtain permission from the publisher to post all that?
> >
> > Maybe we should ask them and find out, huh?
>
> Careful. Infinging copyright can have dangerous cider fects!
*BLAM*
Correspondent:: König Prüß, GfbAEV
Date: Tue, 07 Dec 2004 17:23:57 GMT
--------
Ljutefisk Geist wrote:
> In article ,
> nemo@newtylust.nit says...
> >
> > Fifo wrote in message
> > news:Xns95B6D8625E5DBnottastack@207.14.113.17...
> > > asscoassc@aol.comSHUTUP (AssCo Assc) wrote in
> > > news:20041205211050.09660.00001139@mb-m20.aol.com:
> > > >
> > > > Making Cider Vinegar
> > > [article snipped]
> > >
> > > Did you obtain permission from the publisher to post all that?
> > >
> > > Maybe we should ask them and find out, huh?
> >
> > Careful. Infinging copyright can have dangerous cider fects!
>
> *BLAM*
>
ker-blooooie!
Correspondent:: "nemo"
Date: Tue, 07 Dec 2004 19:13:23 GMT
--------
; GfbAEV wrote in message
news:41B5E728.BD928EEE@ranunculus.org...
>
>
> Ljutefisk Geist wrote:
>
> > In article ,
> > nemo@newtylust.nit says...
> > >
> > > Fifo wrote in message
> > > news:Xns95B6D8625E5DBnottastack@207.14.113.17...
> > > > asscoassc@aol.comSHUTUP (AssCo Assc) wrote in
> > > > news:20041205211050.09660.00001139@mb-m20.aol.com:
> > > > >
> > > > > Making Cider Vinegar
> > > > [article snipped]
> > > >
> > > > Did you obtain permission from the publisher to post all that?
> > > >
> > > > Maybe we should ask them and find out, huh?
> > >
> > > Careful. Infinging copyright can have dangerous cider fects!
> >
> > *BLAM*
> >
>
Splunge??
Correspondent:: König Prüß, GfbAEV
Date: Tue, 07 Dec 2004 17:38:53 GMT
--------
nemo wrote:
> Fifo wrote in message
> news:Xns95B6D8625E5DBnottastack@207.14.113.17...
> > asscoassc@aol.comSHUTUP (AssCo Assc) wrote in
> > news:20041205211050.09660.00001139@mb-m20.aol.com:
> > >
> > > Making Cider Vinegar
> > [article snipped]
> >
> > Did you obtain permission from the publisher to post all that?
> >
> > Maybe we should ask them and find out, huh?
>
> Careful. Infinging copyright can have dangerous cider fects!
If it got to litigation, you should get a good tart lawyer.