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Author Topic: Hey Hatrack, I could use a little help here. (A Question for the Culinary Few)
Primal Curve
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Hey guys- a quick question,

If I am using white wine and balsamic vinagrette, what kind of ratio should I use? 1:1? 2:1? I could use some help so I don't screw this up.

[ March 29, 2005, 09:23 PM: Message edited by: Primal Curve ]
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The Rabbit
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What are you using them for?
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Primal Curve
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For a sauce over noodles. I'm adding roasted garlic (which I am making myself). I don't have a recipe so I'm winging it as best I can. I've looked all over the internet but I keep coming up with references to white wine vinegar and nothing about using white wine and vinegar.

[ March 29, 2005, 09:22 PM: Message edited by: Primal Curve ]
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dkw
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Mostly the vinegar, with just a dash of the wine. And toss the noodles with oil first.

[ March 29, 2005, 09:33 PM: Message edited by: dkw ]
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Kwea
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I would use mostly vinegar, with a dash of white wine for flavor. Probably about a 8/1 ratio.
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Primal Curve
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Okay, I'll keep that in mind. I would have thought the opposite (shows what I know). I'll give it a shot. Thanks.
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TomDavidson
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About 6:1, vinegar to wine. But you're also going to want about three parts olive oil in there, emulsified.

[ March 29, 2005, 09:47 PM: Message edited by: TomDavidson ]
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Jenny Gardener
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mmmmmmmmmm!
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