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black rice vinegar

post #1 of 2
4/19/06 at 4:25pm
Thread Starter 
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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post #2 of 2
4/19/06 at 5:22pm
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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