"sf" > wrote in message
...
> On Mon, 29 Apr 2013 10:04:39 +0100, "Ophelia"
> > wrote:
>>
>>
>> "sf" > wrote in message
>> >>
>> > Since my grandmother was Swedish, of course I recommend letting them
>> > soak in a sweet & sour mixture made of equal parts water, vinegar and
>> > sugar. It was her go-to for cucumber salad and we used it where most
>> > people would just use plain vinegar... like sprinkled on cooked
>> > spinach.
>>
>> That sounds like just the thing to use the new balsamic vinegar I bought
>> last week. It tastes more vinegary than my usual thick one and I was
>> wondering what to do with it
>>
> You're welcome! Another idea for you would be to reduce it to a syrup
> and use it that way... not necessarily for this purpose, but you could
> always try an experiment and see if those tasteless tomatoes improve
> any when drizzled with balsamic syrup.

Well I can't say I've had any but I wouldn't hesitate to use my good
balsamic if I did. I use it quite a lot, mainly to caramelise onions, give
flavour to sauces etc.

I might reduced the new stuff actually. It is a bit tart so I might not use
it for much else.
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