Subj : Vinegar was:Ulcers was:M
To : Dave Drum
From : Sean Dennis
Date : Wed Jul 13 2022 11:12:13
Hello Dave,
Wednesday July 13 2022 05:34, you wrote to me:
DD> I've just never looked for it. I'll ask next time I'm down the Food
DD> Fantasies - when I need to reload. Generally for regular vinegar I buy
DD> "white" vinegar in gallon jugs and mix it with non-iodized salt and a
DD> bit of Dawn dish washing liquid. Then spray it on weeds as an organic
DD> (non-polluting) weed killer. No glyphosate into the environment. Bv)=
That formula sounds like something I need to mix up to control the weeds growing in the cracks in the asphalt under my access ramp. I gotta get out there very soon and weed my flower bed as the weeds are starting to crowd out my large and happy Dusty Millers.
DD> I didn't see a call for wine in the ingredients list. Had to parse the
DD> directions to find it mentioned. I'm not much of a wine-o myself
DD> though I do keep a couple "splits" of Gallo red and a coule of white
DD> in the cabinet for when a recipe *needs* the wine to taste right.
DD> Other than that I'm with you on the chicken broth/stock.
I didn't read the whole recipe when I posted it (I rarely do, TBH). I have tried different types of wine and all I can taste is rotten grape juice. I am super-sensitive to anything sour or bitter and even though there might be a small amount of either flavor, it's all I can taste in the food.
DD> This is my own RB & R recipe. It was developed before I discovered
DD> Tony Chachere's (green can) Creole Seasoning.
Looks good and I know about that little green can. It's good stuff!
