I’m a big believer in making your own sauces, dressings, and condiments — they’re usually easy to make, and it’s a lot quicker and cheaper to craft your own blend with ingredients you already have on hand than it is to go out and buy a big bottle/jar of something that’ll take you forever to [...]
Despite its secondary name of “Indian date,” the tamarind is not a date. Nor is it native to India. It originated in tropical Africa, but due to the fact that it was adopted by the Indians with gusto when it reached their shores, when it boomeranged back west, the Persians assumed the Indians were the [...]
Vinegar is what wine becomes when it ferments for a second time. A microorganism naturally present in the air mixes with the wine (or cider, malt, or rice alcohol), forms a layer on top of the wine, and then drifts down through it, transforming the alcohol into acetic acid. How smooth the finished vinegar is [...]
Continue reading about Vinegar, the Other White (and Red) Wine
