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Article: VINEGAR IS MORE THAN SOUR GRAPES
- Article from:
- Post-Tribune (IN)
- Article date:
- June 22, 1988
CopyrightCopyright, 1988, Post-Tribune. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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DRAWING
THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM THE PRINTED VERSION.
Not so long ago, vinegar was a little-thought-about food. There were distilled, apple cider, white-wine and red-wine vinegars. And for most consumers, that was about it.
Today, vinegar can be purchased in any number of flavors. There are tarragon vinegar, parsley-peppercorn vinegar, dill-garlic vinegar, oregano vinegar and even chili-pepper vinegar.
The combinations are endless, as a visit to gourmet and specialty food shops will show. One reason for the wide variety is that virtually anything can be added to vinegar - from a lone herb sprig to an elaborate combination of ingredients.
But the rewards are just as ...