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Old 08-18-2012, 02:03 PM   #21
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From a safety standpoint, commercially produced vinegar has a virtually indefinite shelf life, says the Vinegar Institute

You don't ever want to question the VI.

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Old 08-18-2012, 02:05 PM   #22
Give me a museum and I'll fill it. (Picasso)
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Originally Posted by Idnar7 View Post
At our lake cabin we found an unopened bottle of Tabasco in the back of a cupboard. The box said 1973. Opening the bottle the smell was obviously Tabasco. The color was brown. Tasted ok, but we tossed.
You smelled the vinegar.

I used to frequent an Indian fast-food place that had what they called 'lime pickle', which was cayenne pepper in lime juice, and it was very good. It was also not lime pickle, but it was really good. Vinegar is a cheap substitute for an edible organic acid in this particular food product. When I make stuff, I use lemon or lime juice now. Vinegar is only for putting on cooked spinach (for taste and, it turns out, 'regularity') and 'freedom' fries, in Canadistan.

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I am retired.
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