Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.— Andrew Zimmern
Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.
