I love malt vinegar. I’m about to go fishing for a week and I always bring my malt vinegar for the fry.
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Every thread has to go some direction. I doubt anyone thinks we’re jerks for bringing up garlic and ginger. If so, sorry for veering, but it’s still pertinent to the subject at issue. Just like different cuts of the same meat make a big difference, so does cutting the veg./herbs/spices/alliums. We’re here to talk food and that’s what we’re doing. What is vegetable or fruit is relative to the culture using it. Not everyone agrees tomato is a fruit, etc. Nomenclature is relative.
When I posted this topic I was also thinking herbs and alliums. I find basil imparts quite different flavors when torn vs. chopped, chiffonade, etc. I read that herbs like to be smacked against your hand which releases some of their oils thus enhancing the aroma. That was a new one for me now that I’ve really gone down this rabbit hole.
Got a lot of basil in the garden. Generally, I use it whole leaf. I’m sure aa chiffonade would lend a very different profile.
Just rub lavender between your fingers and enjoy the aroma. Mosquitoes hate it.
No “Jerks” implied or questioning of the direction of the Conversation.
Only speaking to my thoughts/comments.
I can’t quickly find it in this thread, but someone recently posted about smashed (or similar) vs sliced cucumbers, which I find intriguing!
ETA here it is
Oh, I didn’t intend to indicate that you’re at all a “jerk.” Seem cool to me. I’m the jerk who likes to veer off.
Most of the cucumbers I get don’t have that much watery seed material, so I rarely deseed. If I do I eat all the seeds myself, because that’s the best part. (I also eat the apple peels if I’ve peeled apples for something.)
These cucumbers were “smashed” with the flat side of a cleaver and chopped.
Allows for better marinade penetration
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