Pierogi from The Gefilte Manifesto: New Recipes for Old World Jewish Foods (page 140) by Jeffrey Yoskowitz and Liz Alpern
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distilled vinegar
"Distilled vinegar, also known as virgin vinegar, can be made from just about any vinegar – for instance: rice, malt, wine, fruit, balsamic, apple cider, kiwifruit, rice, coconut, palm, cane, raisin, date, beer, honey, kombucha, and much more. As its name suggests, this vinegar is distilled from ethanol. ‘Distilled’ plainly means that the liquid component is separated from the base mixture. This produces a colorless solution with 5-8% acetic acid in the water – relatively weaker than white or spirit vinegar."
http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-white-and-distilled-vinegar/
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milk
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EYB Comments
See recipe for filling variations.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Old Country sour cream; Apple-pear sauce; Spicy whole-grain mustard; Classic sour dills; Jewish rye; Sour rye soup (Żurek); Lentil and chard pierogi; Chopped liver pâté; Roasted garlic potato knish; Kasha knish; Home-cured pastrami
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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