I love to garden and eat what I grow there. I got started in the kitchen early, learning to cook creatively at the apron strings of my Mother, and I have never stopped.As part of the “vinegar 101” education we dispense here for no charge at “Vinegartart”, one of the most important concepts is to not overdo it. Using vinegar is all about small. If you are adding vinegar to a salad, use a tiny bit first, taste it, then add more if necessary. Dressing a fish or whipping up a vinagrette – same thing, small amount, taste, more if necessary, taste, serve. Have you ever noticed the TV chefs always tasting while they are cooking? – it’s all about the “just right” taste. These experts make adjustments a little bit at a time, and you should too!
The exception. If you are really getting creative and trying wine vinegar or balsamicos on ice cream, overdoing it is easily (and enjoyably) solved by the addition of more ice cream – YUM!
!@#$% not quite right....maybe one more scoop!
Vinegartart 