Quote:
Originally Posted by beppe
That's exactly what vinegar is. French people they say un gout relevè. Rised, brought out. Exactly. Good and sensitive cook. Usually people that do not use vinegar use lemon juice on their salad. I learned to use only oil and salt. Now not even those. I let the acid juice of tomatoes and the sharpness of raw red onions do the relevation. And I enjoy my salads very much.
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I see how you can use acids from other foods instead of plain vinegar. I used to like a few drops of olive oil and nothing else on my salad. But now I prefer it with a few drops of the sherry vinegar, too.
But Beppe, you should be reading other things than these emails
"Pil" is close to my heart as is "Somebody with whom to dance".