#vinegar

blanched vegetables with chojang dressing

Rice from Kamiseya is used to produce one of Japan’s finest… vinegear. Yeah, exactly.

FromJersey Mike’s Subs:

I’ve grown up in Jersey, but it was in NY that I’m finally trying Jersey Mike’s. Subs are good, but I never crave them and I never get subs for lunch. Today was a different story.

A mini portion of the Super Sub with Mike’s Way without the onions.

Cost: $5.85

potionslab:

The Ultimate Guide to Potion Bases

We all spend so much time thinking about the correspondences of the actual ingredients that go into our potions that we often forget to think about what the potion base represents! (At least I do.) It would be nice to have a list of all the various liquids that can be used in place of water. Naturally, I can’t think of everything but I think this is a pretty good starting point! What else can be used? Eventually, at some point down the road, I will compile all these thoughts into a book on potion making and want to include this! Keep in mind that these are my own correspondences. Let me know if you disagree or if you’d change anything up! Let’s see how big we can make this list. Also, I should probably note that not all of these liquids can be ingested. (Obviously.)

The List

Vinegar: Used for cleansing and purification potions. 
Lemon Juice: Used in hexing, cursing, or revenge potions. 
Cranberry Juice: Used in love potions.
Apple Juice: Used in healing, knowledge, and youth potions. 
Ammonia: Used in banishing, cursing, purification, and protection 
Red Wine: Love potions and potions dealing with death and the afterlife. 
White Wine: Used in platonic love potions as well as success brews. 
Rum: Used in potions involving spirit work. 
Whisky: Another good base for potion work. 
Vodka: A good base for work involving rapid banishing. 
Laundry detergent: Good for cleansing potions. 
Oils: Used to speed up a process. 
Molasses: Used in potions intended to slow a situation down. 
Rubbing Alcohol: Another good base for cleansing and purification.
Hydrogen Peroxide: Used in healing potions. 
Milk: Used in potions to promote sleep and peace. 
Sour Milk: Used to cause nightmares or in potions designed to torment.
Orange Juice: For potions of solar importance, healing, success. 
Soda Water: Used in potions designed to encourage laughter and giddiness. 
Ginger Ale: Used in health or healing potions. 
Olive Juice: Used in peace potions. 
Honey: Used in potions to sweeten up another’s disposition.
Syrup: Used in abundance and prosperity potions. 
Beer: Used in potions intended to induce slumber. 
Clam Juice: Used in aphrodisiacs. 
Cough Syrup: Used in healing potions and to make someone ‘cough it up.’
Soy Sauce: Used in protection potions. (Thanks Lexa Rosean for this one!)
Pineapple Juice: Used in abundance potions and fidelity potions. 
Coconut Milk: Used in spiritual and magical cleansing potions. 
Ice: Solid first, then melted for transformation potions.
Coffee: Really, a potion in and of itself in my book.
Vanilla Extract: In small amounts, used in passion potions.
Witch Hazel: Used in communication and cleansing potions.

What else can you all think of?

Homemade Lemon Vinegar

Paris

RMK Photo

Experiment with black bean dye. The ph scale is fascinating folks!
1st pic on left is black bean dye with a drop of vinegar. Note how it is murky purple on left of bowl and pink red on right-acidity in action
Top right pic is 3 threads soaked in acidic dye and then washed in 3 different soaps to test their ph levels.
The blue thread on right side is dish soap(alkaline).
Middle thread is All dye/fragrance free -neutral?
Left side thread purple blue is ivory bit more alkaline but not bad.
Bottom pic is all 3 threads dipped in vinegar water rinse-they return a cool lavender shade. Science with yarn!
.
.
#science #chemistry #dyeingyarn #yarndyersofinstagram #naturalfibers #naturaldyes #veganyarn #sciencebitch #indieyarndyer #kitchenchemistry #knittingofinstagram #crochetofinstagram #Bluestockinette #ecofriendly #blackbeans #vinegar #handmadelife #countryrustics #countrygirl (at Beecher, Illinois)
https://www.instagram.com/p/Bv6yvIBFMQE/?utm_source=ig_tumblr_share&igshid=83xstccgy86j

Homemade disinfecting spray for yoga mats. From Humblebee & Me humblebeeandme.com/disinfecting-yoga-mat-spray/

Perfect for DIY or DDIY (don’t do it yourself) 20 Creative Ways to Use Your Used Yoga Mats/Brit and Co. http://www.brit.co/20-creative-ways-to-repurpose-old-yoga-mats/ 

After another 10 hour day on the road I tried out Fate Brewing Tempe. The flights were fun, service was good, and the food was tasty (especially the vinegar dry rub wings). #beer #craftbeer ’#craftbrewery #fatebrewing #tempe #wings #vinegar #dryrub #beerflight (at Fate Brewing Company - Tempe)
https://www.instagram.com/p/Cc1teJAL5oK/?igshid=NGJjMDIxMWI=

PANCAKE

(From StH)

https://www.womanscribbles.net/fluffy-pancakes/

Ingredients:

• ¾ cup milk
• 3 tbsp white vinegar
• 1 cup all purpose flour
• ½ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tbsp sugar
• 1 egg
• 2 tbsp melted butter
• cooking spray or butter for greasing the frying pan

Directions:

1. Combine milk and vinegar in a large bowl and let stand for about five minutes to let the mixture become sour.
2. Combine flour, sugar, salt,baking powder and baking soda in another bowl.
3. 3.Add in the egg and melted butter into the milk-vinegar mixture and gently whisk.
4. Combine the liquid ingredients into the flour mixture gradually until a smooth batter is achieved.
5. 5.Heat a medium pan over medium heat and grease with cooking spray or butter. Using a soup ladle,spoon about ¼ cup of batter into the pan. Once bubbly on top, flip the pancake gently using a flat cooking spatula. This takes about a minute or two. Cook other side for another minutes or less, or until that side  is golden brown.
6. Top with  a dollop of butter and drizzle with syrup. Serve while hot.

SUMMER MELON SALAD (Tomamelo Salad)

(From AWL)

https://sweetphi.com/summer-melon-salad/

Ingredients:

• ½ cup thinly sliced cucumber
• ½ cup cherry or grape tomatoes, sliced in half
• ¼ cup thinly sliced red onion
• 1 tbsp olive oil
• 2 tsp apple cider vinegar
• sea salt and black pepper to taste
• 3 cups cantaloupe, cubed or scooped with melon baller
• 2 tbsp fresh mint, lightly chopped
• 3 oz. feta cheese

For the dressing:

• 3 tbsp lime juice
• 1 tbsp maple syrup
• ½ tsp salt
• 1 tbsp olive oil

Directions:

1. Add cucumber, tomato, red onion, olive oil, apple cider vinegar, salt and pepper to a bowl and toss to combine. Set aside.
2. Prepare the dressing by adding lime juice maple syrup and salt to a bowl and whisk to combine.
3. Slowly add olive oil while constantly whisking to create an emulsion.
4. Add cantaloup to a large serving bowl and top with dressing. Gently toss to combine.
5. Incorporate the cucumber-tomato mixture (leaving excess liquid behind) and fresh mint by folding gently. Top with crumbled feta cheese and enjoy!

RED SALAD

(From AWL)

https://www.tasteofhome.com/recipes/ruby-red-beet-apple-salad/

Ingredients:

• 2-½ pounds fresh beets (about 8 medium)
• 2 medium apples, peeled and chopped
• 1 cup chopped fresh kale
• 1 cup chopped red cabbage
• 1 cup shredded carrots
• ½ cup chopped onion
• ½ cup cider vinegar
• 1/3 cup olive oil
• 2 tablespoons honey
• 1 teaspoon salt
• ¾ teaspoon curry powder
• 1/8 teaspoon each ground ginger, garlic powder and pepper

Directions:

1. Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool.
2. Peel beets and cut into ½-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.
3. In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.

FRIED BUCKWHEAT NOODLES (Fried Soba Noodles)

(From M/FoMT)

https://www.pccmarkets.com/recipe/soba-noodle-stir-fry/

Ingredients:

• 1 (9 ½-ounce) package soba noodles
• ¼ cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon molasses
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 teaspoon salt
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• ½ teaspoon white pepper (optional)
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons high-heat oil
• 1 (10-ounce) package firm tofu, cubed
• 2 (10-ounce) packages frozen stir-fry vegetable mix OR 4 cups fresh vegetables of choice (onions, bok choy, carrots, broccoli, peppers)

Directions:

1. Boil 2 quarts water in large pot. Cook noodles until al dente, about 4 minutes. Strain and set aside.
2. In a small bowl, combine soy sauce, sesame oil, molasses, mirin, rice vinegar, salt, ginger, garlic, white pepper and red pepper flakes.
3. Heat wok over high heat; add oil. Add tofu cubes and stir-fry until browned. Add vegetables and cover for 3 minutes. Add cooked noodles and sauce mixture to vegetables and tofu. Stir until coated evenly by sauce. Serve hot or cold.

ROASTED RICE CAKES

(From M/FoMT)

https://www.seriouseats.com/recipes/2010/12/roasted-rice-cake-recipe.html

Ingredients:

For the roasted onions:

• 1 teaspoon canola oil
• 1 medium white onion, thinly sliced
• Kosher salt

For the roasted rice cakes:

• ¼ cup mirin
• ¼ cup chicken broth
• 2 tablespoons canola oil
• 1 pound rice cake sticks
• 1 tablespoon sesame seeds
• 2 scallions, ends trimmed, green parts thinly sliced

For the Korean Red Dragon Sauce:

• ¼ cup water
• ¼ cup sugar
• ⅓ cup ssamjang (fermented bean and chile sauce)
• 1 tablespoon light soy sauce
• ½ teaspoon sherry vinegar
• ½ teaspoon sesame oil

Directions:

1. Heat oil in 12-inch cast-ion skillet over medium-high heat until lightly smoking. Add onions and cook, stirring occasionally until onions begin to brown, about 10 minutes. Season with salt and reduce heat to medium-low. Continue cooking, stirring occasionally until richly caramelized, about 30 minutes longer. Adjust heat as needed to prevent burning. Transfer cooked onions to bowl.
2. Meanwhile, make the dragon sauce. Combine water and sugar in medium saucepan and bring to a boil over high heat. Stir constantly until sugar is dissolved then remove from heat. Let cool for one minute, then stir in ssamjang until dissolved. Add soy, sherry vinegar, and sesame oil.
3. For the rice cakes, pour mirin and broth into a large heavy-bottomed saucepan and bring to a boil over high heat. Reduce to medium-high and cook until lightly thickened, about two minutes. Add red dragon sauce, reduce heat to medium, and cook until glossy and thick, about six minutes. Add roasted onions and stir well.
4. Meanwhile, clean out iron skillet, and return to stove. Add two tablespoons canola oil and heat over medium-high heat until just starting to smoke. Add rice cakes and reduce heat to medium. Cook until light brown on all sides, about 3 minutes per side.
5. Toss rice cakes with sauce. Garnish with sesame seeds and scallions.

SOBA NOODLES (Buckwheat noodles)

(From M/FoMT)

https://sweetandsavorymeals.com/soba-noodles-recipe/

Ingredients:

• 10 ounces soba noodles dry
• 3 tablespoons rice wine vinegar
• 1/3 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon brown sugar
• 2 cloves garlic minced
• 1 tablespoon ginger grated
• ¼ teaspoon red pepper flakes
• 2 tablespoons canola oil or peanut oil
• ¼ cup green onions thinly sliced

Garnish:

• Green onions
• 1 teaspoon sesame seeds
• Chopped peanuts

Directions:

1. In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water, drain and set aside.
2. In a small bowl, whisk together rice wine vinegar, soy sauce, sesame oil, brown sugar, garlic, red pepper flakes, and ginger.
3. Place a large skillet over medium-high heat. Add the canola oil and heat until shimmering, once hot, add the chopped green onions. Cook, stirring, for about 30 seconds or until just softened.
4. Add the soy sauce mixture and cook for 30 seconds.
5. Add the noodles and toss until heated through.
6. Garnish with the sesame seeds, green onions and chopped peanuts.

Raw Vegan Beet and Dill Salad
(Click image for recipe)