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Is white vinegar, aka the stuff just labelled as "vinegar" in the US and which I use for cleaning my kettle, the same as "White wine vinegar", which I have purchased on accident a time or two? If not, what is white vinegar made of?
Is white vinegar the same as White Wine vinegar?

I want to bake Chicken and Chocolate Chip Muffins in an overlapping time period, at the same temperature, in separate pans, of course.I think it saves time, oven energy, and just is more convenient because both recipes happen to require the same temperature.Is this ok / safe to do? Is it bad to bake meat with muffins?Will the flavours meld wierdly?Is there a certain arrangement the trays should be in?Notes: The chicken is covered with tin foil with some holes forked through for steam. I don't think this is a duplicate because it's related to 2 different types of dishes. One is an meat dish, the other is Muffins - instead of 2 baked goods.
Can I cook 2 very different things at same time in the oven?

I am attempting to make dauphinoise potatoes using this recipe: https://www.bbcgoodfood.com/recipes/402620/dauphinoise-potatoesI am preparing them for tomorrow. So the aim is to put them directly into the oven tomorrow. I've done the cream and the boiling and they are in the tray ready to go, sans cheese.My question is: I followed the recipe but I'm not that great with the knife and thus my slices were a bit thick, probably 5-6mm.It said to cook them for about 3 minutes in the simmering cream, or until cooked. I must have cooked the potatoes in the cream for what felt like forever (well over ten minutes) and they did not seem to be thoroughly cooked. It did not want to boil the cream lest it split. So I just continued with a simmer and kept turning them so they didn't stick to the bottom of the pan.After well over ten minutes I was concerned about burning the cream though the potatoes still didn't look all that cooked. So I dished them out.My question is, will this be OK if the potatoes are not fully cooked through? Providing it's going to go into the oven with a layer of milk and cream it should cook the potatoes through so they are soft? Should I cook it a little longer and lower than the recipe states?
Dauphinoise potatoes: not fully cooked in cream?