On Aug 15, 11:41*am, James Silverton >
wrote:
> On 8/15/2012 1:52 PM, Helpful person wrote:
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> > On Aug 15, 8:58 am, injipoint > wrote:
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> >> I understand why they charge for something they've held onto for 50
> >> years but can you tell the difference between an ordinary Balsamic and
> >> an aged one? *I've tried, but I admit I haven't experimented up in the
> >> $100 range, only in the "this is $3 and that costs $15" range. *Seemed
> >> the same to me.
>
> > Ignorance is bliss.
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> > There is an enormous difference between "normal" and long aged
> > balsamic vinegar that becomes noticeable at around 10 years. *At this
> > age the vinegar starts to lose its acidity and develop very complex
> > flavors. *As the age increase the acidity reduces and the flavor
> > becomes incredible.
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> > The older vinegar is not for use in salad dressing but for addition to
> > other food items where only a small amount is needed to add a special
> > quality. *If you have an opportunity to taste balsamic vinegar aged 25
> > years or more you will be amazed.
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> >http://www.richardfisher.com
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> This is only for interest but would you give an example or two where
> long aged balsamic vinegar makes a great difference?
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not" in Reply To.

On a nice piece of Parmesan cheese- just a drop or 2...