GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"The only reason for being a bee that I know of is making honey... and the only reason for making honey is so I can eat it." -Winnie the Pooh, Well known bear
The refrigerator light goes on...
This is a good example of where I like to use fat-free sour cream. It adds the tartness and creaminess of sour cream without the fat and calories. On a baked potato, fat-free sour cream is pretty lousy, but with the enhancing texture of the honey and milk paired with the mustard, you can't tell the difference.
Vinegars
For the most part I have specified what type of vinegar to use in a specific recipe.
Vinegar is almost always made from wine (or any alcoholic beverage) by fermenting the alcohol with acid, thereby producing bacteria. So, apple cider vinegar comes from just that and white vinegar comes from clear grain alcohol.
Most recipes call for white or red wine vinegar. Purchasing better quality vinegars is important to making your recipe great. Less expensive vinegars are produced in large vats, often in a day or two. More complex vinegars are made over time in much the same fashion as making wine, using oak casks and prolonged fermentation and aging.
You will see herbed vinegars on the market (like tarragon vinegar). These are simply vinegars that have been steeped with herbs or infused with other flavors.
