I like plain white vinegar - is this weird?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

Stop it with the nonsense.

Just because you don't know this fact doesn't make it nonsense.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

Stop it with the nonsense.

Just because you don't know this fact doesn't make it nonsense.

It’s … not a fact! also as I explained I am not drinking pints of vinegar. I put it on salads like a normal person. My only question is if anyone else also discovered they like the flavor better.

[Anonymous]

I love vinegar. I use it as much as possible on everything. However, I prefer ACf, sherry vinegar, wine vinegar, coconut vinegar, or balsamic vinegar. Malt vinegar also has its place (fried foods). But not plain white vinegar. The only thing I use that for is pickled beans.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

Stop it with the nonsense.

Just because you don't know this fact doesn't make it nonsense.

It’s … not a fact! also as I explained I am not drinking pints of vinegar. I put it on salads like a normal person. My only question is if anyone else also discovered they like the flavor better.

Good luck.

[Anonymous]

I like all vinegar, pickles, fermented stuff, etc.

[Anonymous]

My parents used to put tons of white vinegar in hot and sour soup at Chinese restaurants. It was tasty!

[Anonymous]

Do you mean plain white vinegar or you like that as your vinegar for dressings?

I also like it. That and plain cider vinegar. Sometimes red wine. Rarely use balsamic anymore, but I do like the glaze.

Everytime I've gotten a fancy or flavored vinegar it's not quite right for me either. I like a lot of basic plain vinegar (which I mix with oilve oil, maple syrup, dijon, salt, pepper, lemon, and maybe some thyme or crushed red pepper).

[Anonymous]

Anonymous wrote:Do you mean plain white vinegar or you like that as your vinegar for dressings?

I also like it. That and plain cider vinegar. Sometimes red wine. Rarely use balsamic anymore, but I do like the glaze.

Everytime I've gotten a fancy or flavored vinegar it's not quite right for me either. I like a lot of basic plain vinegar (which I mix with oilve oil, maple syrup, dijon, salt, pepper, lemon, and maybe some thyme or crushed red pepper).

In dressings! So mixed with olive oil, salt and pepper. I really like it better than the harshness/off flavors of the apple cider and wine vinegars. I wonder if I need to try other brands? Also I tend to dress my salads right in the bowl very simply, so I wonder if the other vinegars would be more balanced in an actual vinagrette.

[Anonymous]

White vinegar pairs really well with mayonnaise. I use it with mayo and Dijon mustard as the dressing for potato salad and egg salad and tuna salad. I use lemon juice in tuna salad when I have lemons but white vinegar works well too.

Adding a small amount of vinegar or lemon juice to many dishes makes them brighter. I love malt vinegar on fries. I love balsamic vinegar with fruit like strawberries and Vanilla ice cream. Beets, feta, arugula and balsamic vinegar and olive oil is my favorite salad.

I don’t think it’s a vitamin deficiency just balancing flavors.

[Anonymous]

I like it too, but I grew up with it. I put it on avocado with some salt, eat it just like that.

[Anonymous]

Anonymous wrote:I use plain white vinegar mostly for cleaning (mixed with baking soda and/or Dawn); marinating pork ribs; and maybe a tiny bit in collard greens. I recently went on a white balsamic vinegar kick, and I’m really enjoying the flavors.
OP, you like what you like. Enjoy it. Be careful that it doesn’t harm your tooth enamel though.

Why do you marinate pork ribs in vinegar? I've never heard of this, and I make a lot of ribs.

[Anonymous]

It's healthy.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I use plain white vinegar mostly for cleaning (mixed with baking soda and/or Dawn); marinating pork ribs; and maybe a tiny bit in collard greens. I recently went on a white balsamic vinegar kick, and I’m really enjoying the flavors.
OP, you like what you like. Enjoy it. Be careful that it doesn’t harm your tooth enamel though.

Why do you marinate pork ribs in vinegar? I've never heard of this, and I make a lot of ribs.

I assume they mean to make a homemade marinade

[Anonymous]

Oooh girl be careful, you'll stink!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Do you mean plain white vinegar or you like that as your vinegar for dressings?

I also like it. That and plain cider vinegar. Sometimes red wine. Rarely use balsamic anymore, but I do like the glaze.

Everytime I've gotten a fancy or flavored vinegar it's not quite right for me either. I like a lot of basic plain vinegar (which I mix with oilve oil, maple syrup, dijon, salt, pepper, lemon, and maybe some thyme or crushed red pepper).

In dressings! So mixed with olive oil, salt and pepper. I really like it better than the harshness/off flavors of the apple cider and wine vinegars. I wonder if I need to try other brands? Also I tend to dress my salads right in the bowl very simply, so I wonder if the other vinegars would be more balanced in an actual vinagrette.

I'm making a salad a lot this summer than calls for plain white vinegar and it's so good. I didn't believe it, so the 2nd time I made it I swapped for red wine vinegar and it just wasn't the same so I'm back to stealing from my plain vinegar that I keep for cleaning. I'm with you, OP! But I love all vinegars and especially love it on french fries. Sometimes the plain white vinegar is what you need.