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#1
04-19-2006, 04:25 PM
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 black rice vinegar 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  |
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#2
04-19-2006, 05:22 PM
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| 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: |
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