[phatch]

A month or so back I saw Martin Yan comparing black rice vinegar with average balsamic. And I've seen Cook's Illustrated make a slightly lesser claim in the same vein.

I don't think they taste at all alike when tasted straight up, nor that they substitute for each other.

However, I have found that they combine well to make a vinaigrette my wife loves on mescluln with pomegranate seeds. I like it too.

Outside of Chinese cooking what else do you do with black rice vinegar?

Phil

[iplaywithfood]

con-fusion food all the way. would you like a few recipes .?
asian vingrett with lemon grass for prawns
salad dressing for lite summer salad with cabbage and rice noodle
pear vingrett for any c-food.
the possibilities are endless. that's what makes this business sooooo
much fun: