Copied By: LEHEY_GREG @ESSG (Greg Lehey)
   SENT: 90-01-12  19:53
   FROM: LUMIA_MIKE @SIMS
     TO: DL.COSIG @ESSG
SUBJECT: COSIG: HOMEMADE WINE VINEGAR

Hello!

I've been in the process of making some red wine vinegar and I can't tell
if the bacteria (I'm pretty sure it's bacteria) has finished converting
the wine.  There has been 4 to 5 layers of "mother" growth and the current
layer is very, very thin.  If anybody has successfully made red wine vinegar,
I'd greatly appreciate any finishing info.

I'm also interested in aging some vinegar in an oak barrel so, any info on
that would also be great.

Thanks in advance,

   Michael
Copied By: LEHEY_GREG @ESSG (Greg Lehey)
   SENT: 91-08-30  22:47
   FROM: FISHMAN_FRED @EASY
     TO: MULLINS_CHERI @AUSTIN
     CC. DL.COSIG @ESSG
SUBJECT: COSIG: HERB VINEGARS
In Reply to: 91-08-29  23:16  FROM MULLINS_CHERI @AUSTIN : pesto typo

Cheri and cosiggers,

It's easy to make herb vinegars and now is a good time to start doing
it.  Not only is there a plentiful supply of fresh herbs, but vinegar
made now will have a chance to become infused with the herbal flavors
by holiday time.

First of all, the best bottles to use are tall, made of dark glass,
such as wine bottles (you saved all those corks, didn't you?)  Wash
them well in hot, soapy water, and allow them to dry.

Harvest branches of herbs that are about the length to fit inside the
bottles you will use.  Wash the herbs well, and pat them dry between
paper towels.  It is important that there be no water at all clinging
to the herbs.  When they are completely dry, insert a branch of your
herb into each bottle.

Bring the vinegar to a boil in a non-aluminum pot.  Using a
non-aluminum funnel, pour the vinegar into the bottles, making sure
the herbs are covered with vinegar.  Cork 'em up, set 'em in a dark,
cool place, and wait at least a few weeks to sample them.  The longer
they infuse, the better the flavor will become.

Even plain white vinegar can be made special this way.  Other vinegars
that already have some flavor can also be used.  Just about any fresh
herbs work well, but my all-time favorite is tarragon.  You can also
drop a clove of peeled fresh garlic in, but be careful, since garlic
can overpower other more subtle herbs.

------------------------ ORIGINAL  ATTACHMENT ------------------------
   SENT: 91-08-29  23:16
   FROM: MULLINS_CHERI @AUSTIN
     TO: DL.COSIG @ESSG
SUBJECT: pesto typo
Ooops. I just noticed an error in the pesto recipe I posted yesterday.
Use about twice as much olive oil as I showed. The more oil (to a point)
you use, the creamier the consistency.

By the way, does anyone have a recipe for basil vinegar? I want to make
use of my marvelous bounty of basil before winter. Actually, I'm interested
in any recipes that use basil in large quantities and in "canned" foods.