"Gregory Morrow" > wrote
in nk.net:

>
> Katra wrote:
>
>> In article . net>,
>> "Gregory Morrow" >
>> wrote:
>>
>> > Katra wrote:
>> >
>> > > Might be an idea for a thanksgiving veggie for some folks.
>> > > Steamed
> baby
>> > > carrots with butter and cinnamon. :-)
>> >
>> >
>> > Balsamico also partners well with cooked carrots...
>>
>> Balsamic Vinegar?
>> I've got an unopened bottle of that up in the cabinet. :-)
>
>
> Hey reach up there and get it out (but just make sure Sheldon ain't
> around when yer a - reachin' up...it ain't melon season but try
> telling *him* that ;---)...
>
> Balsamic vinegar is something I use almost every day...a splash or so
> when sauteeing meat gives a nice color and "finish" to the finished
> product (chicken and pork especially, hamburgers and
> sausage...)...it's good for some vegetables, too.
>
> When I do up a mess of cottage - type fried potatoes I always use
> balsamic vinegar towards the end of the frying process, it gives a
> nice piquant taste to the taters and cuts the "grease" taste factor a
> bit...and balsamico used when frying or sauteeing gives that nice
> browned color to whatever yer cookin' up...
>
> For everyday I use the cheapo four buck stuff. Of course the sky's
> the limit price - wise with balsamico. Every xmas season a chef
> friend of mine gifts me with a really nice bottle of balsamico, so
> since I used the last of it a few months ago I see now that the season
> is again upon us :-)
>
> --
> Best
> Greg

I like to sprinkle it on salads too. Gives a nice taste to greens but use
sparingly.

Michael