-=> Sean Dennis wrote to Dave Drum <=-

 DD> Don't think I've any rice vinegar. And the Bragg's Unfiltered Cider
 DD> Vinegar is used for herbal medicine purposes.

 SD> I used to drink Bragg's for my GERD but that stuff tastes like battery
 SD> acid to me (yes, I have tasted battery acid).  I much prefer Whitehouse
 SD> brand ACV for medicinal purposes.  It is made with a little of the
 SD> natural apple sweetness so it doesn't have that God-awful bitter note
 SD> at the end that Bragg's did.  I don't drink ACV straight; I dilute a
 SD> couple of teaspoons in 8 ounces of room temprature water with a packet
 SD> of Truvia (stevia).  Goes down a lot smoother.

When I first was told about cider vinegar for heartburn/acid reflux it just seemed counter-intuitive. Using acid to cure a too-much-acid problem? C'mon, pull the other one.  Bv)=

But, the person touting it fronted me a juice glass of it - and down the hatch. Surprisingly, to me, it worked. It's about time to re-stock so I'll make the jaunt clear across town to Food Fantasies (my local natural/health foods/supplements store) after I call to be sure they stock the Whithouse brand. Bragg's can be had at Hy-Vee or a couple other stupormarkups that I patronise.

I just shoot a mouthful and chase it with water. But, that's me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cider-Glazed Pork Tenderloin
 Categories: Pork, Fruits
      Yield: 4 servings

      1 lb Pork tenderloin
    1/4 ts Salt
    1/2 ts Pepper; divided
      1 tb Olive oil
    3/4 c  Apple cider or juice
    1/4 c  Maple syrup *
      2 tb Cider vinegar

  * since I do not care for maple syrup I use sorghum or
  Br'er Rabbit unulphured Molasses - UDD

  Set oven @ 425+|F/218+|C.

  Cut tenderloin in half to fit skillet; sprinkle with
  salt and 1/4 teaspoon pepper. In a large skillet, heat
  oil over medium-high heat; brown pork on all sides.
  Transfer to a 15" X 10" X 1" pan. Roast 12-15 minutes.

  Meanwhile, in same skillet, bring cider, syrup, vinegar
  and remaining pepper to a boil, stirring to loosen
  browned bits from pan. Cook, uncovered, until mixture is
  reduced to a glaze consistency, about 5 minutes.

  Remove pork from oven; let stand 5 minutes before
  slicing. Serve with glaze.

  Susan Stetzel, Gainesville, New York

  Makes: 4 servings

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Kitchen

MMMMM

... Cayenne pepper. One man's dash is another man's half bottle

--- BBBS/Li6 v4.10 Toy-6