I like plain white vinegar - is this weird?

[Anonymous]

I eat a ton of salads (daily or even twice a day) so I am a big vinegar consumer. After years of never being totally happy with the vinegars I get (everything from white wine to red wine to rice to apple cider fancier options like champagne or rose vinegar) I started to use the plain white distilled vinegar when I ran out of everything else. I … think it is my favorite? All of the other ones have some weird harshness or off flavors that I don’t like. The plain white stuff just adds the bite I am looking for and not any overtones that I am now realizing are unpleasant. And I feel like the level of acidity is more on point too and less harsh than the other ones.

Anyone else??

[Anonymous]

I like it for Easter Eggs.

[Anonymous]

Anonymous wrote:I like it for Easter Eggs.

lol that is why I had the bottle sitting around at the back of the cabinet.

[Anonymous]

I use it to wash windows.

[Anonymous]

I understand this, OP, though I like a wide variety of vinegars—I’ve spent a small fortune on Lindera Farms vinegars this summer. White vinegar provides a clean, fresh acidity that lets other flavors shine. I like to use it for pickling, then use the pickling liquid in dressings as well.

[Anonymous]

Anonymous wrote:I understand this, OP, though I like a wide variety of vinegars—I’ve spent a small fortune on Lindera Farms vinegars this summer. White vinegar provides a clean, fresh acidity that lets other flavors shine. I like to use it for pickling, then use the pickling liquid in dressings as well.

Where do you get Lindera Farms from? until I “discovered” the white vinegar, my next step was going to be to try a fancier product.

But at the end of the day, I think I am coming around to the idea that vinegar is just to provide acidity so I can do that for $2.99 a bottle. The flavor can come from other ingredients.

[Anonymous]

You might missing vitamin C, OP, if you're a great consumer of acid foods.

[Anonymous]

I prefer ACV, but I get it, OP. Some brands taste gross to me; I can see why you'd stick with distilled, which is consistent. White vinegar and tarragon make a great salad dressing, too. Just stick some freshly cut, washed tarragon in a bottle and cover w/ vinegar.

For extra fun, try making your own vinegar! I don't drink anymore, so I turned a sweet red wine and also some leftover guinness I'd bought for a recipe into two types of vinegar I couldn't buy at the store. Might help you make something a little less plain without all the weird flavors.

[Anonymous]

Hmmm get your labs checked.

[Anonymous]

Anonymous wrote:Hmmm get your labs checked.

You must have missed the part where I said a) I eat a ton of salad and b) this is about the type and flavor of vinegar, not the quantity.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Hmmm get your labs checked.

You must have missed the part where I said a) I eat a ton of salad and b) this is about the type and flavor of vinegar, not the quantity.

You and vinegar are similar.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Hmmm get your labs checked.

You must have missed the part where I said a) I eat a ton of salad and b) this is about the type and flavor of vinegar, not the quantity.

You and vinegar are similar.

Ok well don’t tell me dumb MAHA crap like “get your labs checked.” happy to take recommendations on vinegars though.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I understand this, OP, though I like a wide variety of vinegars—I’ve spent a small fortune on Lindera Farms vinegars this summer. White vinegar provides a clean, fresh acidity that lets other flavors shine. I like to use it for pickling, then use the pickling liquid in dressings as well.

Where do you get Lindera Farms from? until I “discovered” the white vinegar, my next step was going to be to try a fancier product.

But at the end of the day, I think I am coming around to the idea that vinegar is just to provide acidity so I can do that for $2.99 a bottle. The flavor can come from other ingredients.

Right from the source! https://linderafarms.com/

I joined their vinegar club a while back and have been hooked ever since. Their products go in and out of stock frequently, so I stock up on anything I love. Many of their vinegars are great in cocktails or in sparkling water as a cocktail substitute. Currently obsessed with the wild mint and osmanthus varieties.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Hmmm get your labs checked.

You must have missed the part where I said a) I eat a ton of salad and b) this is about the type and flavor of vinegar, not the quantity.

You and vinegar are similar.

Ok well don’t tell me dumb MAHA crap like “get your labs checked.” happy to take recommendations on vinegars though.

I'm not that PP, but I'm a scientist and this is not a MAHA thing at all. People who really like acidic sauces and foods generally tend to lack vitamin C, or have a greater need than average for that vitamin, for whatever reason. Maybe you don't lack vitamin C, and maybe you're perfectly healthy. But we're just letting you know, in a non-urgent way, that this is something you might want to keep in mind.

No reason to operate on a hair trigger and make it political. That's a really weird reaction.

For vinegars, I'm Japanese and love my rice vinegar, but I also like balsamic.

[Anonymous]

Vinegar has a lot of health benefits.