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Article: Tarragon more versatile than balsamic vinegar
- Article from:
- Post-Tribune (IN)
- Article date:
- February 6, 2002
- Author:
CopyrightCopyright (c) 2002 Post-Tribune. (Hide copyright information)
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THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION
Once upon a time, vinegar mostly came in two types, cider and distilled. If you looked around, you might find red-wine vinegar, maybe even white-wine or rice-wine vinegar.
Then, the foodie explosion of the 1970s led to all sorts of doctored vinegars. Vinegar appeals to the kitchen tinkerer because it can't spoil, so you can add flavorings to it without risk. Why not throw in mint or basil or sage? Garlic, hot chiles, tangerine peel?
Great fun. Then came the fruit vinegars. A couple of years back, the words "raspberry vinegar" were splattered all over every self-respecting restaurant menu.
Finally, we got to the hard stuff, ...