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

> 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....

Ummm, most stout *is* lager.

>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?
>2. Is there a more economical brand or way to buy the good stuff?

Use the cheap stuff when cooking -- e.g., in sauces, such as a red
wine reduction.

Use the good stuff where it really matters, such as drizzled over
heirloom tomatoes and fresh mozzarella.

Ten years is minimally acceptable aged balsamic. Taste it straight --
does it taste good enough to enjoy over vanilla ice cream? If not,
then it's not very good.

-- Larry