"Sheryl Rosen" > wrote in message
...
>I was at Trader Joes yesterday and saw something different I'd never seen
> before....White Balsamic Vinegar.
>
> I bought it specifically for pasta salads. I love Pasta Salads in the
> summertime for work lunches, and I really love the flavor of balsamic
> vinegar but hate the ugly color it turns the pasta. So I know I'll use it
> in my pasta salad dressing. (which is often just Good Seasons Italian made
> according to package ingredients, with extra garlic added)
>
> 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.
>
>

White BV is not real BV - it is ordinary vinegar with sugar and other
flavorings added to make it taste vaguely like BV. Real BV is unavoidably
dark because it absorbs color from the wood casks it is aged in. If you like
the white stuff that's fine, just know what it really is.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm