On Wed, 16 Dec 2009 21:01:11 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>>>> 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
>
> It does not always have to be expensive to be good babe, but you know
> that already. <g>
>
> Same goes for wines!
>
> I've really truly been enjoying that brand. Had some chicken hearts
> braised in some of that last night with a little soy sauce added. It
> was quite good!

i think they have the pompeian it at my grocery store, so that makes it
more likely.

your pal,
blake