Dandruff!

I happened upon this tip & will try it out with my son, who has ongoing dandruff.
It makes sense!

Dandruff Remover

Dandruff is dead skin that forms on the scalp. Skin cells die and flake off the body all the time, but if the rate is increased and the scaly flakes are not removed then they can be seen on the head. Normally skin cells die and are replaced around once a month, but with people with dandruff, the process is sped up to about once every two weeks.
The Ingredients
* 1/2 cup Water
* 1/2 cup of White Vinegar
Combine ingredients then apply directly to the scalp. Use before shampooing. Apply twice a week.

Remember...you heard it here!

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Natural Vinegar Cleaning Recipe

Uses:

Vinegar naturally cleans like an all-purpose cleaner. Mix a solution of 1 part water to 1 part vinegar in a new store bought spray bottle and you have a solution that will clean most areas of your home. Vinegar is a great natural cleaning product as well as a disinfectant and deodorizer. Always test on an inconspicuous area. It is safe to use on most surfaces and has the added bonus of being incredibly cheap. Improperly diluted vinegar is acidic and can eat away at tile grout. Never use vinegar on marble surfaces. Don't worry about your home smelling like vinegar. The smell disappears when it dries. Here are some uses for vinegar in the rooms of your house. Use it in the…

1. Bathroom - Clean the bathtub, toilet, sink, and countertops. Use pure vinegar in the toilet bowl to get rid of rings. Flush the toilet to allow the water level to go down. Pour the undiluted vinegar around the inside of the rim. Scrub down the bowl. Mop the flour in the bathroom with a vinegar/water solution. The substance will also eat away the soap scum and hard water stains on your fixtures and tile. Make sure it is safe to use with your tile.
2. Kitchen- Clean the stovetop, appliances, countertops, and floor.
3. Laundry Room- Use vinegar as a natural fabric softener. This can be especially helpful for families who have sensitive skin. Add ½ cup of vinegar to the rinse cycle in place of store bought fabric softener. Vinegar has the added benefit of breaking down laundry detergent more effectively. (A plus when you have a family member whose skin detects every trace of detergent.)

Cleaning your bathroom, lieu, head, john, powder room, or whatever you call it!

Oh Geez! I have been neglecting this blog! My apologies.
So here is something special.

This is a video I found of a lady using vinegar, baking soda, etc. to clean her yucky bathroom. It shows the power of VINEGAR!

Don't Sour Over Vinegars

So many choices can be over-whelming!

Don't stress, here are some helpful handy hints...

• Check the acidity level on the label. Higher acid=stronger taste. Most are 4-7% acid. 5-6% acid is acceptable for most dishes.
• Red wine based vinegars are great for salads & Mediterranean type dishes.
• Apple cider vinegar is wonderful for vegetable type salads, including potato salad.
• White vinegar is good for all your cleaning needs. (check other posts here)
• Rice vinegar, which has a mild flavor, is the choice for Asian inspired dishes.
• Balsamic is, of course, my personal #1 choice for salads, marinades, gravies, soups, & when reduced, is a tongue tantalizing treat on fruits, brushetta, etc.

FOR A COMPLETE LIST (as possible) OF VINEGARS...GO TO THE BLOG ARCHIVE & VIEW THE POST dated MAY 27, 2007!

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For a Weil...

Look at that face. Gotta love him. Such a great smile. I have been taking Dr. Weil's advice on many things through the years. He combines traditional medicine with holistic--an alternative medicine. Just wanna hug him!
I ran across this recipe while at his site today. The combination of the ingredients have gotta be great for your system & a zinger for any little thing you wanna cook up! I'm going to add this to my staple condiments list (pepper & garlic powder).

Cyclone Cider Deluxe (Vinegar)

Description

This healing tonic is a variation on an old favorite among herbalists, serving as both a syrup and as a very interesting addition to soups, stews, salad dressings and marinades. Make it 2-4 weeks ahead so the vinegar can steep.

Ingredients

1/4 cup grated fresh ginger root 1/4 cup chopped onion 1/4 cup fresh rosemary leaves 1/8 cup fresh sage leaves 1/8 cup grated fresh horseradish 4 slices fresh organic lemon 4 slices fresh organic orange 4-6 fresh peeled garlic cloves 2-4 cayenne peppers Apple cider vinegar Honey or maple syrup

Instructions

1. Place all herbs, fruits and vegetables into a wide-mouthed jar. Cover with 2-3 times as much apple cider vinegar. 2. Place plastic wrap over jar and then secure tightly with a lid. Shake daily for 2-4 weeks. Store at room temperature out of direct heat and light. 3. Strain, squeezing all liquid possible out of the herbs. 4. Discard herbs and rebottle the vinegar. Add honey to taste, enough to make a syrupy consistency (roughly equal parts vinegar and honey). To use: Take 1-2 tablespoons as needed, or add to soups, sauces, marinades or dressings.

Try Toning

Homemade remedies and beauty products have always been a passion for me. I'm always making my own and looking for simpler ways of doing things. If you know it or not, toning your face after washing is very important. It gets it ready for the moisturizer, a primer you may say, and picks up any soap residue.
APPLE CIDER VINEGAR makes a wonderful toner. It has all the right acids to balance your skins PH level. Dilute with about 1/3 distilled water or for a more astringent use-full strength. After washing your face, use a cotton ball or pad to lightly wipe your face, then apply moisturizer as usual.

Peace with Pie

Someone please make this & let me know how it is!!??!
I'm a bit skiddish, but curious.

Vinegar Pie

4 Eggs
1-1/2 Cups Sugar
1/4 Cup Butter or margarine, melted
1-1/2 Tbsp. Cider or white distilled vinegar
1 Tsp. Vanilla extract
9-inch Frozen pie shell, defrosted

Preheat oven to 350ºF. In a large mixing bowl, combine eggs, sugar, butter, vinegar and vanilla; mix well. Pour into pie shell. Bake until firm, about 50 minutes. Cool on a rack. Serve garnished with nuts or whipped cream, if desired.

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Malt Vinegar with Fish & Chips

So I was looking for some history on why people use malt vinegar on fish & chips. Personally, I like it because it cuts through the grease & takes away from any fishy taste that might be present.
I started thinking about the first time I had fish & chips. Arthur Treacher's Fish & Chips in Columbus, Ohio 1969. Arthur Treacher was famous for playing british butlers in various films. Growing up I was an avid Shirley Temple fan, in fact my mother used to fix my hair in "Shirley Temple curls"--Arthur Treacher played his butler role in the appropriately named ST movie "Curly Top". But I think I remember him the best from the Merv Griffin show; I can't remember if he was a side-kick or if he was just on there a lot. Back then Merv was one of the few who had a variety type talk show kinda thing going on. It was on TV in the afternoons, so it was my after-school special.
Anyway, the fish & chips from Auuuuuuuuthur (as he pronounced it) Treachers Fish & Chips came wrapped in newspaper & was doused with malt vinegar--YUM!
I really didn't find out the how or why the association with malt vinegar & fish & chips exists, so if you know, please email us at: vinegar.uses@gmail.com

Rice Vinegar Casino Slaw

Yum! Time for a recipe...The first time I had this Asian slaw was at a get-together in Gardnerville, NV in the late '80's. I lived there for awhile when working at a casino in South Lake Tahoe. I was a dealer on graveyard. It was a small shift of people, so we became close--I still feel close to them although I may not see or speak with them--I know when and if I do see them, it would be HUGS! and we would pick up from where we left off. Those kind of warm people. We used to get together quite often for potlucks, birthdays, or various support session parties.

Anyway, this tastes soooooooo good - better than the recipe looks.

Asian Slaw w/Rice Vinegar Dressing

About 16 ounces shredded cabbage
2 packages chicken flavor ramen noodles, crumbled
1 cup sliced almonds
1 cup toasted sunflower seeds
1 bunch green onions, chopped

For the dressing:
1/2 cup sugar (or less as desired)
3/4 cup oil
1/3 cup rice vinegar
2 seasoning packets from the ramen noodles

Combine all dressing ingredients in a small bowl. In a large bowl, combine all salad ingredients. Add dressing and toss.

ENJOY!!!

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Reduced to Yum

A couple months ago I went into a classy gourmet restaurant to meet a friend. I mowsied (sp) up to the bar and ordered a glass of Merlot (my fav). Since I am not used to drinking, I decided to order some Bruschetta to help soak up the alcohol. The Bruschetta was delicious, however there was what looked like chocolate swirled all over the plate. Thinking it was chocolate, I decided to save it for dessert. When time for dessert, what a surprise--this taste like vinegar! Balsamic Vinegar!
I love Balsamic Vinegar. If you have never tried it, go now, right now, to your nearest grocery store and buy a bottle. Make sure it is aged and from Modena. It is a bit pricey--you get what you pay for in this case. It is almost like drinking Merlot!
So, the drizzle on my plate was what is called reduced balsamic. The chef would not tell me how to make it--he was very illusive--however I found the secret...here it is...
Boil the Balsamic Vinegar gently over medium heat until it is reduced to half.
Wow! Write it down so you don't forget and after you have it memorized, be sure to eat the recipe!

• If you have a squirt bottle of some sort, you can put it in there and make fancy swirls on plates.
• You can use it as a glaze.
• Drizzle some over vegetables--grilled vegetables are the best.
• Mix with a little sugar and maybe a dab of mint and serve on strawberries!
• If you eat meat, use it instead of steak sauce.
• On top of fish--yummy!

Excuse me, my mouth is watering right now. I am going to find an avocado and fill up the cavity with Balsamic!


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Montezuma's revenge & Apple Cider Vinegar

This is a vinegar tip quickie:
Besides many other uses, Apple Cider Vinegar can help with the dreaded Food Poisoning!
I've had it--believe you me it is nasty! Once it attacked me while hitch hiking from Mexico to Florida in the early 70's. We had taken a train from the Yucatan to Mexico City. During the ride, the train would make stops. Ladies would come down from the mountains, board the train, and sell their homemade dishes. Oooo...a foreign tamale got me!
Then there was the time I ate an expired sandwich from a convenience store. Ugh!
Anyway...back to the cure...2 tablespoons of apple cider vinegar is all it takes to spell r-e-l-i-e-f!


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Clean & Clear--Cut Through the Crud in Your Pipes

I buy white vinegar by the gallons. It is very inexpensive & as you will see through other nifty tips here, it is probably the most valuable household cleaner you could ever dream of. Not that I dream of vinegar, however...clogged drains can be a nightmare!

Once a week, do the following:

• Pull out that oversized box of baking soda (everyone should know the versatility of baking soda & naturally have oodles around), dump about 1 cup in your drain.
• Now pour about a cup or so of white vinegar down there.
• Wow! You will see some foaming action going on! This is fun!
  
• Let it set while you boil about 3 cups of water, then pour it down.
  
• Like I said, do this weekly--put aside a Vinegar Maintenance Day or something like that.
• The fizzy combo of baking soda & white vinegar will cut through the crud & keep you pipes clear & clean!

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Welcome! You've got vinegar! Your vinegar list...

This blog is entirely about vinegar. Its various versatile venues will be vehemently viewed here.
Please feel free to email me with your favorite vinegar uses. While white vinegar seems to be the predominate talent, we do not discriminate here.

Submit ideas & tips & recipes for uses of all creeds & colors & flavors.

Vinegar is delicious, nutritious, and practical!

Here is a list I found on the internets:

• Apple Cider See Cider Vinegar
• Balsamic vinegar is outstanding. Dark, almost like molasses in color, very smooth and mellow with deep complexity and layers of subtle flavors. The very finest Balsamics are made from the juice of Trebbiano grapes that have been boiled down to almost a syrup. This reduction goes through a first natural fermentation in wooden casks and left to mature for anywhere from 10 to 30 years. Some for even longer—like 100 years! Some Balsamics mature in a succession of casks all made from a different type of wood, each type giving another layer of flavor to the vinegar. It is almost magical combination of wood, wine and time that makes traditionally made Balsamic vinegar such a rare and very expensive delight.
• Beer vinegar is produced in Germany, Austria, and the Netherlands. Although its flavor depends on the particular type of beer it is made from, it is often described as have a malt taste. That produced in Bavaria is a light golden color with a very sharp and not overly complex flavor.
• Black Rice aka Chinese Black vinegar is an aged product made from rice, wheat, millet, or sorghum, or a combination thereof. It has an inky black color and a complex malt flavor. Ther is no fixed reciped and so some Chinese Black vinegars may contain added sugar, spices, or caramel color. The most popular variety, Chinkiang vinegar, originated in the city of Zhenjiang, in the eastern coastal province of Jiangsu, China and is also produced in Tianjin and Hong Kong. Kurozu, a somewhat lighter form of black vinegar made from rice, is also produced in Japan. Since 2004, it has been marketed as a healthful drink. Its manufacturers claim that is contains high concentrations of amino acids.
• Cabernet Sauvignon Wine vinegar is produced from alcoholic and acetous fermentation of Cabernet Sauvignon wine. High quality and rich burgundy in color.
• Cane vinegar, made from sugar cane juice, is most popular in the Ilocos Region of the northern Philippines (where it is called sukang iloko), although it is also produced in France and the United States. It ranges from dark yellow to golden brown in color and has a mellow flavor, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Contrary to expectation, it is not sweeter than other vinegars, containing no residual sugar. In the Philippines, it is often labeled as sukang maasim, although this is simply a generic term meaning "sour vinegar.
• Champagne As to be expected, this vinegar is expensive, delicate, refined and gentle. Pale gold in color, clear and bright. Wonderful stuff, but you wouldn't want to drink a glass of it on New Years Eve.
• Chardonnay Wine is the result of acetous fermentation of Chardonnay Wine. Distinctive flavors and aroma, light to medium gold in color.
• Cider vinegar is made from cider or apple mash in the same way as malt vinegar. It has a sharp strong flavor at full strength and the better quality ones dilute well to reveal a delicate apple flavor. It has a warm, soft honey color. Commonly used as a condiment, for pickling, and when diluted can be used a salad dressing. Although usually sold filtered there is a growing belief that unfiltered organic cider vinegar is especially beneficial to over-all health and beauty properties.
• Coconut vinegar, made from the sap (toddy) of the coconut palm, is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer of the product), as well as in some cuisines of India. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.
• Corn Sugar is a result of the alcoholic and subsequent acetous fermentation of corn sugar with smooth, mild flavor. Distinctive amber color.
• Date vinegar, made from the date fruit, is a traditional product of the Middle East.
• Distilled See White Vinegar
• East Asian Black See Black
• Flavored vinegars have been in use in different parts of the world for thousands of years, at least as far back as the Babylonians. Red, white and rice vinegars are the most commonly used, in which any variety or combination of flavoring agents are steeped. Imagination is the only limiting factor when it comes to making flavored vinegars. The most common are those using herbs and spices, though flowers, fruit and vegetables are other options. Sweetened vinegar is of Cantonese origin and is made from rice wine, sugar and herbs including ginger, cloves and other spices. Spiced vinegar, from the Philippines (labeled as spiced sukang maasim), is flavored with chili peppers, onions, and garlic.
• Fruit vinegars are made from fruit wines and usually without any additional flavoring. Common flavors of fruit vinegar include apple, black currant, raspberry, quince, and tomato. Typically, the flavors of the original fruits remain taste-able in the final vinegar. Most such vinegars are produced in Europe, where there is a growing market for high price vinegars made solely from specific fruits (as opposed to non-fruit vinegars which are infused with fruits or fruit flavors). Persimmon vinegar is popular in South Korea. Jujube vinegar is produced in China. Umeboshi vinegar, a salty, sour liquid that is a by-product of umeboshi (pickled ume) production, is produced in Japan but is technically not a true vinegar.
• Herb vinegars are made by adding herbs or spices to cider or wine vinegar and then allowing the flavors to blend—typically Mediterranean herbs such as thyme or oregano. Flavor and other characteristics vary greatly depending on the type of base vinegar and the particular herbs and spices added. These vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light-colored, mild tasting vinegar such as that made from white wine is used for this purpose.
• Honey vinegar (made from honey) is rare, though commercially available honey vinegars are produced in Italy and France.
• Kombucha, also referred to as probiotic vinegar, is made from a symbiotic culture of yeast and bacteria. The bacteria produce a complex array of nutrients and populate the vinegar with symbiotic bacteria which promote a healthy digestive tract. Kombucha vinegar is primarily used to make a vinaigrette flavored by adding strawberries, blackberries, mint, or blueberries at the beginning of fermentation.
• Malt vinegar is made from a beer-like brew using malted barley. This vinegar is made by much the same method as for commercially produced wine vinegars. Good malt vinegar is left to mature for some time before being bottled. It has a strong flavor and medium acidity. Suitable only as a condiment or for pickling—great with fish and chips!
• Merlot Wine One of the best! Unique flavor and aroma, this wine vinegar is the result of Merlot wine natural acetous fermentation. High quality, dark red in color.
• Pinot Noir Wine A rare wine product! Clear, bright and medium red in color, this vinegar has unique characteristics in flavors and aroma as the result from Pinot Noir wine acetous fermentation.
• Raisin vinegar is used in cuisines of the Middle East and is produced in Turkey. It is cloudy and medium brown in color, with a mild flavor.
• Red Rice This is another vinegar that is dark colored, but lighter than black rice vinegar. In any event, you'll never get the two mixed up once you have a taste. Red rice vinegar is an intriguing combination of tart and sweet. Red rice vinegar can be used as a substitute for black vinegar - just add a bit of sugar. It makes a very good dipping sauce, and you can also use it in noodle, soup and seafood dishes.
• Rice vinegar is usually made from fermented rice or rice wine. Originating in China and Japan. Chinese rice vinegars are stronger than those of Japan and range in color from colorless, through various shades of red and several shades of brown. Compared to other types of vinegar Chinese and, especially, Japanese vinegars are very mild; almost sweet. Japanese rice vinegar is very mild and mellow and ranges in color from colorless to pale yellow. There are two distinct types of Japanese vinegar; one made from fermented rice and the other is made by adding rice vinegar to sake.
  
• Sherry is a very fine vinegar type. As with other wine vinegars, the best are very expensive and justifiably so. Sherry vinegars are made from a blend of wines, just like sherry, and are left to mature in the wood for a long time. They develop fat, rich flavor and a mellow complexity. Like traditional Balsamic vinegar, excellent Sherry vinegar occupies a special place outside the vinegar spectrum.
• Spirit vinegar is distilled before the acidification process has finished and contains a small amount of alcohol which changes the flavor dimension. This is the strongest of all the vinegars and is used for the same purposes as distilled vinegar.
• Umeboshi vinegar is a pink brine with a deep cherry aroma and a fruity, sour flavor. It is a by-product produced when umeboshi (Japanese pickled plums) is made. Technically, it is not classified as a vinegar because it contains salt, but it is a good substitute for vinegar and salt in any recipe. It has a light, citric flavor and lends itself well to salad dressings and adding flavor to steamed vegetables.
• White So-called "white vinegar" (actually transparent in appearance) can be made by oxidizing a distilled alcohol. Alternatively, it may be nothing more than a solution of acetic acid in water. Most commercial white vinegars are 5% acetic acid solutions, although some states such as Virginia have laws prohibiting the sale of any product not made from acetous fermentation of alcohol as vinegar. They are made from grain (often maize) and water. White vinegar is used for culinary as well as cleaning purposes.
• Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries and Central Europe. As with wine, there is a considerable range in quality. Better quality wine vinegars are matured in wood for up to two years and exhibit a complex, mellow flavor. Wine vinegar tends to have a less acidity than that of white or cider vinegars. There are more expensive wine vinegars made from individual varieties of wine, such as Champagne, Sherry, or Pinot Grigio. Commercially produced wine vinegars are of an inferior quality, using average wine and faster production techniques that remove a lot of the more subtle flavors in the wine. Many commercially produced wines are none-the-less very good, and as with so many things, the price reflects the quality.
• White Rice is a colorless liquid, higher in vinegar content and more similar in flavor to regular vinegar. Nonetheless, it is still less acidic and milder in flavor than regular vinegar. There is also a hint of sweetness that comes from the glutinous rice. White rice vinegar can be used in stir-fries, particularly sweet and sour dishes, and for pickling.
• Zinfandel Wine is a clear, bright, transparent product as the result of Zinfandel wine acetous fermentation.

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