My vinegar problem
**stole a friend’s computer long enough to type this**
There are nine ten different kinds of vinegar in my pantry.
Ten.
White distilled vinegar (For egg poaching, general cleaning, etc.)
Apple cider (A go-to acid for most dishes.)
Red wine (Another go-to - but different from apple cider. Truth.)
Balsamic (Unique and earthy - good in tomato sauces.)
White Balsamic (I was curious. Not much different from regular balsamic.)
Pinot Grigio (My ‘fancy’ vinegar - bright and zesty, it’s great in pretty much everything.)
Blueberry Basil (From Blossom Vinegars - so tasty!)
Lemon Dill (also from Blossom)
Malt (for tofu/fish ‘n chips, of course)
Rice (I cook a lot of Asian dishes. It comes in handy.)
Of the 10, the only ones I could do without are the two Blossom vinegars (but they’re fun to have!) and the White Balsamic.
Which leaves me with a rationalized need for 7 different vinegars.
Is this weird?
No vinegar is awesome. The Apple Cider can be a really nice hair wash too…