« Imitation is the Sincerest Form of Flattery, Right? | Main | Bedell Cellars Winemaker on Vinetality.com »

June 12, 2006

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d8341d0dbb53ef00d834c95f8f69e2

Listed below are links to weblogs that reference My First Batch of Vinegar -- North Fork of Long Island AVA :

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Hooray, hooray! Here's hoping your first batch goes well.

Can't wait to see what you think of the final product. Especially when you compare it to the inevitable Hamptons AVA vinegar.

And the Ideas in Food folks use glass jars because they get the pure flavor of the source ingredient (I'm naturally eager for my oak barrel to become neutral), so you're in good company!

Why not just save a whole lot of time and buy some Pindar instead?

This is awesome!
You're becoming a real do it your-selfer, and I just may have to follow suit.

And people say I'm nuts for cooking brisket for 18 hours!

The vinegar looks really interesting. But can you tell me what AVA means?

If you need a second option for some of that leftover wine ...
we freeze it in ice cube trays. Then, when whipping up a pot roast or something, we have wine easily available for cooking.

The comments to this entry are closed.

Long Island Restaurant Week

The Cork Reports are protected under a...

  • Creative Commons License

Empire State Cellars


A Taste of Summer


Experience Finger Lakes

NYCR Advertisers




Become a NYCR Sponsor