Aussie wrote on Thu, 04 Nov 2010 13:34:32 GMT:

>> And a balsamic vinegar snob was born.<g>

> Welcome to the world of Balsamic snobs :-)

>> Couple questions--
>> 1. What do I do with my cheap stuff now that I'm a snob?

> Use the cheap stuff to make up a bottle of EVOO and balsamic
> dressing for salads. I use a large bottle (Lea and Perrins
> Worcestershire sauce) with the plastic nozzle on top to
> regulate flow.

> It's usually 3 parts oil to one part balsamic, but I end up
> mixing it to taste.

> Give it a *very* vigorous and protracted shake, and put it in
> the fridge for consumption over the coming weeks. (Shake well
> before splashing onto your salads.)

>> 2. Is there a more economical brand or way to buy the good
>> stuff?
>>
> Probably not.... and.... save up :-)

Use cheaper olive oil if you use cheap balsamic. I'll bet you could not
tell the difference if you did not use virginol :-)

--

James Silverton
Potomac, Maryland

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