On Sunday, June 26, 2016 at 8:06:22 AM UTC-10, Ed Pawlowski wrote:
> On 6/26/2016 1:13 PM, dsi1 wrote:
> > 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.
> >
>
> You don't use it the same way. it is not a replacement, it is "in
> addition to" and you put a few drops on your food.

I know how the stuff is used - I'm not that kind of guy. I'm not going to drizzle it on fruit or some dessert plate.