On Mon, 29 Apr 2013 14:58:49 +0100, "Ophelia"
> wrote:

>
>
> "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 never use vinegar to caramelize onion, I just let time and a little
heat do the job.

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

That was my point. If it's not up to your usual standards, you can do
something else with it.

--
Food is an important part of a balanced diet.