On Tue, 15 Dec 2009 15:47:59 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>>>> but i do use cider vinegar in most of these applications, so it does bring
>>>> a little flavor of its own.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> True, but try Balsamic sometime...
>>
>> i've only had cheap balsamic. i transferred some i'd had quite a while
>> into another bottle, and it had thrown off an *impressive* amount of
>> sediment.
>>
>> your pal,
>> blake
>
> <grins>
>
> Just a sign of it's "organic-ness"?
>
> I've had good cider vinegar do the same thing. :-)

i have, too, but not to such an extent. i ended up straining it, and there
was at least a tablespoon from half a fairly small bottle.

> I'm more interested in the flavor... What did you think?
>

it's interesting. i use it in some things i cook.

> I buy Pompeian. It's very low priced and has a deep and delightful
> flavor imho.

maybe i'll get that next time. the stuff i cook doesn't call for the
balsamic that costs more than the good wines i don't buy either.

your pal,
blake