The wrote on Wed, 31 Mar 2010 18:14:41 -0500:

>> pavane wrote on Wed, 31 Mar 2010 16:42:47 -0400:
>>
>>> "James Silverton" > wrote in
>>> message ...
>|>> pavane wrote on Wed, 31 Mar 2010 13:57:17 -0400:
>|>>
>| >>> "James Silverton" > wrote
>| >>> in message ...
>||>>> sf wrote on Wed, 31 Mar 2010 08:48:59 -0700:
>||>>>
>|| >>>> On Wed, 31 Mar 2010 08:31:13 -0400, "James Silverton"
>|| >>>> > wrote:
>|| >>>>>
>|| > >>>>> Quote
>|| >>>>> Trust me, you can tell the difference. They are not
>|| >>>>> even close to the lower priced stuff. I too,
>|| >>>>> hesitated and finally bought a bottle and there is
>|| >>>>> nothing like it. To compare a Fort Pinto to a
>|| >>>>> Bugatti Veyron is not even enough of a difference. If
>|| >>>>> you took a taste, you'd not know that sweet taste is
>|| >>>>> vinegar. Ketchup is a condiment, tradizionale
>|| >>>>> balsamico is a sensuous experience.
>|| > >>>>> Endquote
>|| >>>>>
>|| >>>>> I'll have to see if there is some affordable way to
>|| >>>>> try the ancient vinegar in a suitable dish. If I do
>|| >>>>> manage to obtain a small amount, what dishes would you
>|| >>>>> recommend to try it?
>||>>>
>|| >>>> What are you eating this vinegar condiment with/on?
>||>>>
>||>>> That's the question! I don't intend to have a vinegar
>||>>> tasting session like one for wines :-)
>||>>>
>||>>> I don't know whether the balsamic I used was great or not
>||>>> but I did have it as part of the dressing for
>||>>> spinach/strawberry salad. Somehow, I did not detect any
>||>>> wonderful subtle flavor tho' the salad was good.
>|>>
>| >>> The way vinegar tastings that I've attended have been
>| >>> held is to use sugar cubes, the larger ones, dip the end
>| >>> into the vinegar (usually put out in small sample-size
>| >>> cups) and sip the vinegar from the sugar cube. The sugar
>| >>> blocks the acidity and you definitely can taste "subtle
>| >>> flavor" differences quite easily. It's much more
>| >>> civilized and reasonable than it sounds.
>|>>
>|>> But why bother? Nobody uses vinegar as a significant part
>|>> of their diet, do they? People incorporate balsamic vinegar
>|>> into things.
>>
>>> These are tests you find at Williams-Sonoma, Balducci's or
>>> others of the glam-food stores wanting to convince you to
>>> part with $50 or $100 for a jug of vinegar. You seem to
>>> have broken the code.
>>
>> I'm a little disappointed since no-one has yet suggested a
>> *recipe* that would be greatly improved by using $100
>> vinegar.

> Fresh strawberries. If they are not sweet, add a little
> sugar. I also like balsamic on chunks of parmesan cheese.
> Look for Villa Manodori for a reasonably priced balsamic. I
> paid about $35 an 8 oz bottle. The better grades of balsamic
> are not usually used "in" a recipe.

Just what are these better grades used for? Sprinkling on cheese and
strawberries is a pretty meager range and hardly seems to justify the
ridiculous prices asked. I've said I've had balsamic on a
spinach/strawberry salad but I've tried it on strawberries alone and I
don't really like it.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not