Sheryl Rosen wrote:

> What else is White Balsamic Vinegar good for?
>
> Does anyone have any sauteed chicken breast recipes that call for
> White Balsamic? I'll bet it would be great with wild mushrooms,
> like portobellas or shitakes.

Have you tried it yet? How does the flavor compare with
regular b.v.? White pepper lacks certain flavors present
in black pepper and certainly cannot be substituted
indiscriminately one for the other. Is it that way with w.b.v.?