On Thu, 04 Nov 2010 07:50:47 -0400, Jim Elbrecht >
wrote:

>I am, by nature, a cheap bas. . . er. . a frugal shopper. So when
>I first started using Balsamic vinegar in recipes I went for the
>cheaper bottles. I've even bought some at a dollar store.
>
>So, when I saw, twice in the last week, recipes calling for 'a good
>grade of balsamic' I was a little skeptical. One recipe went on to
>say that to some folks balsamic brands were like religion and they
>treasured theirs like beer drinkers and their brew. I've known a
>lot of beer snobs in my day that, once the labels were off couldn't
>tell a lager from a stout, so I didn't pay much mind.
>
>But yesterday's recipe was for my bi-annual run of lamb chops- and I
>had some time to shop, so I went to the vinegar section in the grocery
>store and looked at their balsamics. They had about a dozen
>bottles of various sizes, all in the $3-5 range. Then there was
>the small bottle- 8.5oz - for $11. [I just looked online & it seems
>that is an excellent price for this bottle- $16 seems the norm]
>
>Lucini, Gran Riserva, "aged 10 years". I'm a sucker for a pretty
>bottle, and this is one. So I got it.
>
>And a balsamic vinegar snob was born.<g>
>
>Couple questions--
>1. What do I do with my cheap stuff now that I'm a snob?

Your $11 bottle IS the cheap stuff... you mostly paid for the pretty
glass bottle. True Aceto Balsamico Tradizionale will cost you $100
and up.

http://en.wikipedia.org/wiki/Balsamic_vinegar

http://www.ilmercatoitaliano.net/Sho...FU465QodUleQOw