Actually, I can tolerate RICE VINEGAR without a problem! There's a rather low acidity to it. I don't have a problem with balsalmic most of the time, either.
Give me a processed mainstream dressing, mayo, and it's attack city.
Generally, I just season with sea salt and herbs.
I don't have a problem with organic stoneground mustard. Give me French's and it's big trouble, lately.
My favourite herb to season potatoes with it probably CHEVRIL. I like FINE HERBS (tarragon, parsley, chives). I also enjoy DILL. Sometimes I toss in a tiny sprinkly of poppyseeds (yes, OPIATES!!!). I'm in love with an organic dijon at the moment that contains cinnamon in it. Blended with a few herbs & a splash of vinegar it's wicked! No kickback, either. Oh, how could I forget--potatoes are divine with nutmeg--especially if accompanied by spinach. I love HERBES DE PROVENCE, too. I think the lavender makes it positively intoxicating.
Ketchup, though--rarely a good thing. I actually used to love this Thai Chilli Garlic Sauce
Sometimes (okay, often), my tummy feels a lot better with a splash of vinegar--JUST NOT WHITE VINEGAR or MALT VINEGAR.
I read that a splash of vinegar or lemon/lime (acidity) helps make calcium & other nutrients more available to the body to absorb.
Generally, though, any kind of bottled/jarred product disagrees with me. I always end up ditching them. Fat free Raspberry vinagrette & French dressing are mere memories!
Kate.
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