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Thread: Black vinegar liver and pig ears page

  1. #1
    kitoi's Avatar
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    Black vinegar liver and pig ears

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    That looks lovely. Do you think a balsamic that wasn't too sweet could stand in for the black vinegar?
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  3. #3
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    Balsamic would be a good substitute, tastes similar

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    YES

    Do you ever find that the black vinegar in Asian supermarkets have wheat?

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    Wow, gotta try it with my next batch of liver. I used to always make liver with onions and sour cream, but since reading these pages I tried it in chili, and in curry, with cream and butternut squash... this looks pretty cool to.
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    Uhm, Kitoi, the recipe says: 11/4c potato starch - is that right?
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  7. #7
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    1/4c potato starch

    Black vinegar is made from fermented rice, no gluten

  8. #8
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    Quote Originally Posted by kitoi View Post
    Black vinegar is made from fermented rice, no gluten
    All the ones at my local Chinese supermarket have added gluten. That is why I only use balsamic.

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