Vinegar

Global Products in Beverly Hills has won a $48,414 contract from the Defense Personnel Support Center in Philadelphia to supply 5,040 bottles of distilled vinegar.

Total time: 40 minutes, plus at least 4 hours' chilling time Servings: 6 to 8 Note: This slightly sweet soup is an adaptation of a classic Hungarian dish. It makes an elegant first course for an early-summer dinner. 8 whole cloves 12 whole allspice 1 (3-inch) cinnamon stick 12 whole black peppercorns 1 (750-ml) bottle rose wine 1/3 cup sugar 2 pounds cherries, stemmed and pitted 1 tablespoon balsamic vinegar 1/4 teaspoon almond extract 3/4 cup creme fraiche or yogurt, plus 1/2 cup more for serving 1. Cut a piece of cheesecloth about 5 inches square.

Old-fashioned vinegar is the best thing to quickly neutralize a skin burn caused by alkaline chemicals found in household cleaners, drain openers and industrial solvents. "Common cleaning supplies that contain alkalis, such as sodium hydroxide, can be found under any kitchen sink," said Dr. Stephen Milner, co-author of a study published in the May issue of Plastic and Reconstructive Surgery, the journal of the American Society of Plastic Surgeons.

Here are samples from three of my favorite books. From "Mediterranean Food" by Elizabeth David Ratatouille aux Oeufs 1 lb. potatoes, 3/4 lb. onions, 2 cloves of garlic, 3 small marrows (zucchini), 3 tomatoes, 3 green pimentos (sweet peppers), eggs, olive oil, lard. Clean all the vegetables and then cut them into rounds. Into a heavy frying pan put half a glass of oil and 2 tablespoons of lard; put in the vegetables, season with salt and pepper, and simmer for 45 minutes, and then another 30 minutes without the lid. Turn into a serving dish and place on top a fried egg for each person.

One of my strongest beliefs is that food can never be too rich, but I happen to live with a Mr. Sprat who actually has nightmares about foie gras. If it weren't for vinegar, we probably couldn't cook together. Just the other night he made mahi-mahi, abstemiously braised in tamari and mirin while I sauteed yellow crookneck squash in butter with chanterelles and then reflexively added the splash of heavy cream I knew would bring both the flavors and textures together even more luxuriously.

  Total time: 25 minutes Servings: 4 appetizer portions Note: If you can't find fried tofu, use the firmest fresh tofu you can get. Press the tofu down, leaving something heavy (such as a cutting board stacked with your heaviest cookbooks) on top to squeeze out as much moisture as you can. Cut the tofu into 1-inch cubes and dust lightly with cornstarch before frying. 3 tablespoons soy sauce 1 teaspoon rice wine vinegar 1 teaspoon sugar 1 stalk green onion, chopped 1 clove garlic, minced 1/2 teaspoon red chile, finely chopped 1/2 teaspoon freshly ground black pepper 5-7 ounces fried tofu, cut into 1-inch cubes Vegetable oil 1. In a small bowl, combine the soy sauce, vinegar and sugar, stirring until the sugar is completely dissolved.

  Homemade pop tarts Total time: 2 hours Servings: 8 pop tarts Note: The pie dough also makes enough dough for 1 double-crust or 2 single-crust pies. Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. Pie dough 3/4 cup plus 2 tablepsoons (1¾ sticks) butter 1/2 cup cold water 13/4 cups (7.4 ounces)

Total time: 40 minutes, plus at least 4 hours' chilling time Servings: 6 to 8 Note: This slightly sweet soup is an adaptation of a classic Hungarian dish. It makes an elegant first course for an early-summer dinner. 8 whole cloves 12 whole allspice 1 (3-inch) cinnamon stick 12 whole black peppercorns 1 (750-ml) bottle rose wine 1/3 cup sugar 2 pounds cherries, stemmed and pitted 1 tablespoon balsamic vinegar 1/4 teaspoon almond extract 3/4 cup creme fraiche or yogurt, plus 1/2 cup more for serving 1. Cut a piece of cheesecloth about 5 inches square.

Galette dough Total time: 20 minutes, plus chilling time Servings: This makes enough for 1 (9- to 10-inch) galette Note: This is a basic pie crust recipe, with the dough worked a bit more to strengthen it. The cider vinegar is used to help "shorten" the crust, improving the texture. Though you might smell the vinegar as you roll out the crust, you should not taste or smell it in the finished galette. 2 1/4 cups (9.6 ounces) flour Generous 1 teaspoon salt 1 tablespoon sugar 1/4 cup cold shortening 1/2 cup (1 stick)

Lately, I've been on a homemade mustard kick. Think mustard, and your thoughts might veer first toward the bright yellow stuff you get in a squeeze bottle. Or maybe you prefer something a little less mild, as you reach for your favorite brand of Dijon or maybe a spicy whole grain. But have you ever tried making mustard from scratch? You won't believe how simple it is. Essentially, mustard is nothing more than a combination of seeds and liquid. Soak seeds in the fluid of your choice (water, vinegar, perhaps a double bock beer)

Looking for creative ways to decorate your Easter eggs? A few years back we ran a story on dyeing (and creatively un-dyeing) Easter eggs, taking inspiration from herbs growing in spring gardens and with a little help from vinegar or bleach. RECIPES: 22 recipes using leftover hard-boiled eggs Continue reading below for our decorating details. And please share your decorating ideas in the comments below -- we'd love to know what you're doing to dress up your Easter eggs!

Happy National Pie Day! To celebrate, we've compiled 34 of our favorite pie recipes from the L.A. Times recipe archive. No matter what your favorite pie is -- pecan, pumpkin, lemon meringue, cherry -- we've got you covered. Do you love a good savory pot pie? No worries! We've got plenty of those, too! Celebrate National Pie day with 34 recipes from the L.A. Times Test Kitchen! And if you're looking for a good crust recipe, continue reading below. This is my favorite crust recipe, combining the rich flavor of a butter-based crust with the wonderful flaky texture you get from a crust made with shortening.

The secret to this crisp but succulent chicken? High heat. After sauteing the chicken briefly in a large skillet, the chicken -- skillet and all -- is placed a 500-degree oven. Finish the dish with a pan sauce made from the drippings. A little red wine and red wine vinegar bring depth and a nice sharpness to the sauce. It's dinner in under an hour. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

My dad has never been much of a food guy. I still remember his go-to comfort dish when I was a kid was something he called "bread soup," which, if I recall correctly, consisted of torn-up white bread soaked in milk. I guess growing up in North Dakota will do that to you. But when it came to melons, he was way ahead of the curve. Served a wedge of cantaloupe, he'd sprinkle it with salt and pepper. I've never seen anyone else do that, but the combination is terrific - a good melon is way too wonderful to be treated only as a sweet.

"Grilling in the summer is a pastime for all to enjoy. Anyone can do it, and it's a great way to bring friends and family together with a simple, easy meal. As long as I can remember, we were a 'grilling family.' My Uncle Howie was on the forefront - it was a passion of his. I have fond memories of him even out in the rain standing his post at the grill. He would create some great meals - all simple and clean in nature, and yet you would think there were 15 ingredients in each item.

Galette dough Total time: 20 minutes, plus chilling time Servings: This makes enough for 1 (9- to 10-inch) galette Note: This is a basic pie crust recipe, with the dough worked a bit more to strengthen it. The cider vinegar is used to help "shorten" the crust, improving the texture. Though you might smell the vinegar as you roll out the crust, you should not taste or smell it in the finished galette. 2 1/4 cups (9.6 ounces) flour Generous 1 teaspoon salt 1 tablespoon sugar 1/4 cup cold shortening 1/2 cup (1 stick)

I took glucosamine and chondroitin for about seven months. I had gotten little relief for my back pain, but I was willing to continue it to see if eventually it would help. Around that time, I had blood work done and found that my cholesterol had jumped from under 200 to 239. I had made no changes in lifestyle or diet other than these supplements. I haven't taken any since. Dozens of readers report a rise in cholesterol associated with taking glucosamine and chondroitin. In many cases, cholesterol levels go back down after the supplements are discontinued.

  Quinoa lentil salad with tomatoes Total time: 50 minutes, plus cooling and chilling times Servings: 6 1 cup French green or brown lentils, sorted and rinsed Salt and pepper 1/4 cup white wine vinegar or cider vinegar, plus more for drizzling 1 cup quinoa, rinsed and strained 1/2 cup olive oil, plus more for drizzling 1 large garlic clove, minced 1/4 cup chopped fresh mint 1/4 cup fresh parsley 2 cups...

Strawberry-kaffir sweet & sour Total time: 20 minutes, plus several days marinating time Servings: Makes about 5 cups sweet & sour Note: From Josef Centeno of Baco Mercat. Kaffir lime leaves can generally be found in Thai and East Asian markets. The sweet & sour syrup also can be used in cocktails; add to taste with your favorite clear spirit and top with soda. 3 cups strawberries 2 kaffir lime leaves 1 quart Champagne vinegar 4 cups sugar Salt Soda water 1. In a large, 2-quart glass jar, mash the strawberries.

Shrubs - they're not just for hiding in! Tart, acidic and weirdly, wonderfully refreshing, drinking vinegars known as "shrubs" are finding a savory home on a growing number of Los Angeles drink menus. Sometimes they're added to soda water as an alternative to mainstream sodas, and sometimes they're mixed with booze as a mouth-pleasing alternative to predictable acids such as lemons and limes. Either way, they're adding a welcome new dimension to the ever-evolving Los Angeles craft cocktail scene.