"dsi1" > wrote in message
...
> On Sunday, June 26, 2016 at 5:04:34 AM UTC-10, Ed Pawlowski wrote:
>> On 6/26/2016 2:53 AM, dsi1 wrote:
>>
>> > The practice of dipping bread in a plate of olive oil and balsamic
>> > vinegar will be a novel idea for some. We only started doing this about
>> > 10 years ago. Asians don't have much of a history with olive oil. I do
>> > love balsamic vinegar - it's great for coloring sauces and gravies.
>> >
>>
>> You should try the real stuff sometime. Aceto Balsamico Tradizionale
>> You savor it, you don't color gravy with it. Expensive too. Get one 12
>> years or older.
>
> That thick, syrupy, stuff? I don't believe I'll be getting that one
> anytime soon. I cook with it with balsamic. It would be a waste.

Did I see you say you brown and thicken your sauces with balsamic? Does
that not make them rather sweet?

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