I am, by nature, a cheap bas. . . er. . a frugal shopper. So when
I first started using Balsamic vinegar in recipes I went for the
cheaper bottles. I've even bought some at a dollar store.

So, when I saw, twice in the last week, recipes calling for 'a good
grade of balsamic' I was a little skeptical. One recipe went on to
say that to some folks balsamic brands were like religion and they
treasured theirs like beer drinkers and their brew. I've known a
lot of beer snobs in my day that, once the labels were off couldn't
tell a lager from a stout, so I didn't pay much mind.

But yesterday's recipe was for my bi-annual run of lamb chops- and I
had some time to shop, so I went to the vinegar section in the grocery
store and looked at their balsamics. They had about a dozen
bottles of various sizes, all in the $3-5 range. Then there was
the small bottle- 8.5oz - for $11. [I just looked online & it seems
that is an excellent price for this bottle- $16 seems the norm]

Lucini, Gran Riserva, "aged 10 years". I'm a sucker for a pretty
bottle, and this is one. So I got it.

And a balsamic vinegar snob was born.<g>

Couple questions--
1. What do I do with my cheap stuff now that I'm a snob?
2. Is there a more economical brand or way to buy the good stuff?

Jim
[oh- and BTW- the lamb chops were very good. . for lamb chops. . but
I've confirmed once again that I'm not a real fan.]

Jim Elbrecht > wrote in
:


>
> And a balsamic vinegar snob was born.<g>



Welcome to the world of Balsamic snobs :-)


>
> Couple questions--
> 1. What do I do with my cheap stuff now that I'm a snob?


Use the cheap stuff to make up a bottle of EVOO and balsamic dressing for
salads. I use a large bottle (Lea and Perrins Worcestershire sauce) with
the plastic nozzle on top to regulate flow.

It's usually 3 parts oil to one part balsamic, but I end up mixing it to
taste.

Give it a *very* vigorous and protracted shake, and put it in the fridge
for consumption over the coming weeks. (Shake well before splashing onto
your salads.)




> 2. Is there a more economical brand or way to buy the good stuff?
>


Probably not.... and.... save up :-)



--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If
you want to experience the element, get out of the vehicle !

Aussie wrote on Thu, 04 Nov 2010 13:34:32 GMT:

>> And a balsamic vinegar snob was born.<g>

> Welcome to the world of Balsamic snobs :-)

>> Couple questions--
>> 1. What do I do with my cheap stuff now that I'm a snob?

> Use the cheap stuff to make up a bottle of EVOO and balsamic
> dressing for salads. I use a large bottle (Lea and Perrins
> Worcestershire sauce) with the plastic nozzle on top to
> regulate flow.

> It's usually 3 parts oil to one part balsamic, but I end up
> mixing it to taste.

> Give it a *very* vigorous and protracted shake, and put it in
> the fridge for consumption over the coming weeks. (Shake well
> before splashing onto your salads.)

>> 2. Is there a more economical brand or way to buy the good
>> stuff?
>>
> Probably not.... and.... save up :-)

Use cheaper olive oil if you use cheap balsamic. I'll bet you could not
tell the difference if you did not use virginol :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 04 Nov 2010 07:50:47 -0400, Jim Elbrecht >
wrote:

>I am, by nature, a cheap bas. . . er. . a frugal shopper. So when
>I first started using Balsamic vinegar in recipes I went for the
>cheaper bottles. I've even bought some at a dollar store.
>
>So, when I saw, twice in the last week, recipes calling for 'a good
>grade of balsamic' I was a little skeptical. One recipe went on to
>say that to some folks balsamic brands were like religion and they
>treasured theirs like beer drinkers and their brew. I've known a
>lot of beer snobs in my day that, once the labels were off couldn't
>tell a lager from a stout, so I didn't pay much mind.
>
>But yesterday's recipe was for my bi-annual run of lamb chops- and I
>had some time to shop, so I went to the vinegar section in the grocery
>store and looked at their balsamics. They had about a dozen
>bottles of various sizes, all in the $3-5 range. Then there was
>the small bottle- 8.5oz - for $11. [I just looked online & it seems
>that is an excellent price for this bottle- $16 seems the norm]
>
>Lucini, Gran Riserva, "aged 10 years". I'm a sucker for a pretty
>bottle, and this is one. So I got it.
>
>And a balsamic vinegar snob was born.<g>
>
>Couple questions--
>1. What do I do with my cheap stuff now that I'm a snob?

Your $11 bottle IS the cheap stuff... you mostly paid for the pretty
glass bottle. True Aceto Balsamico Tradizionale will cost you $100
and up.

http://en.wikipedia.org/wiki/Balsamic_vinegar

http://www.ilmercatoitaliano.net/Sho...FU465QodUleQOw

On Nov 4, 7:50*am, Jim Elbrecht > wrote:
> I am, by nature, a cheap bas. . . er. . *a frugal shopper. * *So when
> I first started using Balsamic vinegar in recipes I went for the
> cheaper bottles. * *I've even bought some at a dollar store.
>
> So, when I saw, twice in the last week, recipes calling for 'a good
> grade of balsamic' I was a little skeptical. * * One recipe went on to
> say that to some folks balsamic brands were like religion and they
> treasured theirs like beer drinkers and their brew. * * *I've known a
> lot of beer snobs in my day that, once the labels were off couldn't
> tell a lager from a stout, so I didn't pay much mind.
>
> But yesterday's recipe was for my bi-annual run of lamb chops- and I
> had some time to shop, so I went to the vinegar section in the grocery
> store and looked at their balsamics. * * They had about a dozen
> bottles of various sizes, all in the $3-5 range. * * Then there was
> the small bottle- 8.5oz - for $11. [I just looked online & it seems
> that is an excellent price for this bottle- $16 seems the norm]
>
> Lucini, Gran Riserva, "aged 10 years". *I'm a sucker for a pretty
> bottle, and this is one. *So I got it.
>
> And a balsamic vinegar snob was born.<g>
>
> Couple questions--
> 1. What do I do with my cheap stuff now that I'm a snob?

You're not a snob yet. Wait until you're spending $100 for
four ounces of vinegar.

The cheap stuff is probably ok for salad dressing or marinades.
A little garlic, a little olive oil, you probably won't notice its
harshness.

> 2. Is there a more economical brand or way to buy the good stuff?

No idea. I usually get this:
http://www.grocerycouponnetwork.com/...s.php?Id=20848

at my regular grocery store. I bet I pay about $12 for it.

Sorry, I don't shop on price. I just get what I want.

Cindy Hamilton

You can take 2 bottles or 3 and cook them down to a nice thick
consistancy and they will be good for special treats. I've done this
and altho it sure does make the house smell, it yields a useable
product. If you reduce them by 50% they are much better. Good Luck.

On Thu, 04 Nov 2010 07:50:47 -0400, Jim Elbrecht >
wrote:

> I've known a
>lot of beer snobs in my day that, once the labels were off couldn't
>tell a lager from a stout....

Ummm, most stout *is* lager.

>Lucini, Gran Riserva, "aged 10 years". I'm a sucker for a pretty
>bottle, and this is one. So I got it.
>
>And a balsamic vinegar snob was born.<g>
>
>Couple questions--
>1. What do I do with my cheap stuff now that I'm a snob?
>2. Is there a more economical brand or way to buy the good stuff?

Use the cheap stuff when cooking -- e.g., in sauces, such as a red
wine reduction.

Use the good stuff where it really matters, such as drizzled over
heirloom tomatoes and fresh mozzarella.

Ten years is minimally acceptable aged balsamic. Taste it straight --
does it taste good enough to enjoy over vanilla ice cream? If not,
then it's not very good.

-- Larry

Jim Elbrecht > wrote in
:

> Lucini, Gran Riserva, "aged 10 years". I'm a sucker for a pretty
> bottle, and this is one. So I got it.

If what you bought does not say "Aceto Balsamico Tradizionale (followed by
provenance)", it's unlikely to be very good. The true balsamic vinegar is
produced in Modena and Reggio nell'Emilia and anything else is a copy.

http://en.wikipedia.org/wiki/Balsamic_vinegar

"Balsamic Vinegar of Modena (Aceto Balsamico di Modena), an inexpensive
modern imitation of the traditional product, is today widely available and
much better known. This is the kind commonly used for salad dressing
together with oil."

Note the 8-year old bottle of the imitation product. The traditional
vinegar (Aceto tradizionale) does not have the same uses as the condimento,
the lesser imitation. It is used as a restorative and curative. The
condimento is used with oil on salads as it has no restorative or curative
properties.

Radio-Canada did a segment yesterday afternoon with two experts testing
various types available to determine which is the best. The one thing they
warned about was relying on labels. You are unlikely to find tradizionale
at your local supermarket.

--

When fascism comes to America, it will be wrapped in the flag
and carrying a cross.

Sinclair Lewis

http://www.youtube.com/watch?v=tnrYMafCzeE

Michel wrote on Thu, 04 Nov 2010 11:46:20 -0500:

>> Lucini, Gran Riserva, "aged 10 years". I'm a sucker for a
>> pretty bottle, and this is one. So I got it.

> If what you bought does not say "Aceto Balsamico Tradizionale
> (followed by provenance)", it's unlikely to be very good. The
> true balsamic vinegar is produced in Modena and Reggio
> nell'Emilia and anything else is a copy.

> http://en.wikipedia.org/wiki/Balsamic_vinegar

> "Balsamic Vinegar of Modena (Aceto Balsamico di Modena), an
> inexpensive modern imitation of the traditional product, is
> today widely available and much better known. This is the kind
> commonly used for salad dressing together with oil."

> Note the 8-year old bottle of the imitation product. The
> traditional vinegar (Aceto tradizionale) does not have the
> same uses as the condimento, the lesser imitation. It is used
> as a restorative and curative. The condimento is used with
> oil on salads as it has no restorative or curative properties.

> Radio-Canada did a segment yesterday afternoon with two
> experts testing various types available to determine which is
> the best. The one thing they warned about was relying on
> labels. You are unlikely to find tradizionale at your local
> supermarket.

Do you remember which varities were favored? It might be interesting to
try a really good balsamic vinegar. I'm not sure that I ever have. About
the best for me has been Trader Joe's.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 04 Nov 2010 07:50:47 -0400, Jim Elbrecht wrote:

> I am, by nature, a cheap bas. . . er. . a frugal shopper. So when
> I first started using Balsamic vinegar in recipes I went for the
> cheaper bottles. I've even bought some at a dollar store.
>
> So, when I saw, twice in the last week, recipes calling for 'a good
> grade of balsamic' I was a little skeptical. One recipe went on to
> say that to some folks balsamic brands were like religion and they
> treasured theirs like beer drinkers and their brew. I've known a
> lot of beer snobs in my day that, once the labels were off couldn't
> tell a lager from a stout, so I didn't pay much mind.
>
> But yesterday's recipe was for my bi-annual run of lamb chops- and I
> had some time to shop, so I went to the vinegar section in the grocery
> store and looked at their balsamics. They had about a dozen
> bottles of various sizes, all in the $3-5 range. Then there was
> the small bottle- 8.5oz - for $11. [I just looked online & it seems
> that is an excellent price for this bottle- $16 seems the norm]
>
> Lucini, Gran Riserva, "aged 10 years". I'm a sucker for a pretty
> bottle, and this is one. So I got it.
>
> And a balsamic vinegar snob was born.<g>
>
> Couple questions--
> 1. What do I do with my cheap stuff now that I'm a snob?
> 2. Is there a more economical brand or way to buy the good stuff?
>
> Jim
> [oh- and BTW- the lamb chops were very good. . for lamb chops. . but
> I've confirmed once again that I'm not a real fan.]

i think the cheap stuff has applications in cooking when you're looking for
a mild vinegar (like rice vinegar). it's my understanding that the truly
expensive stuff is more often used as a condiment, not an ingredient.

your pal,
blake

On Thu, 04 Nov 2010 11:29:56 -0400, wrote:

> Ten years is minimally acceptable aged balsamic. Taste it straight --
> does it taste good enough to enjoy over vanilla ice cream? If not,
> then it's not very good.

Most people don't need one that's been aged 10 years because they cook
with it, they don't use it as a dessert topping.

--

Never trust a dog to watch your food.

"James Silverton" > wrote in news:iauq45$6t5
:

> Do you remember which varities were favored? It might be interesting to
> try a really good balsamic vinegar. I'm not sure that I ever have. About
> the best for me has been Trader Joe's.

They weren't talking about the best beyond saying that tradizionale was an
essential component of the name. What they did was review house brands
from local (Montréal) sources: Métro supermarkets and a local shop called
Les douceurs du marché. Four of the five were labelled Aceta balsamico di
Modena, but none were tradizionale.

Unfortunately, I had to park the car in a parking garage and missed the
end. This is the page for that segment:

http://www.radio-canada.ca/emissions..._conseil/2010-
2011/chronique.asp?idChronique=123690

http://tinyurl.com/28tdeul

You can download the segment from he

http://www.radio-
canada.ca/Medianet/2010/CBF/LapresmidiPorteConseil201011031305_1.asx

http://tinyurl.com/2e5aeau

--

When fascism comes to America, it will be wrapped in the flag
and carrying a cross.

Sinclair Lewis

http://www.youtube.com/watch?v=tnrYMafCzeE

Michel wrote on Thu, 04 Nov 2010 12:44:57 -0500:

>> Do you remember which varities were favored? It might be
>> interesting to try a really good balsamic vinegar. I'm not
>> sure that I ever have. About the best for me has been Trader
>> Joe's.

> They weren't talking about the best beyond saying that
> tradizionale was an essential component of the name. What
> they did was review house brands from local (Montréal) sources: Métro
> supermarkets and a local shop called Les douceurs du marché.
> Four of the five were labelled Aceta balsamico di Modena, but
> none were tradizionale.

> Unfortunately, I had to park the car in a parking garage and
> missed the end. This is the page for that segment:

> http://www.radio-canada.ca/emissions..._conseil/2010-
> 2011/chronique.asp?idChronique=123690

> http://tinyurl.com/28tdeul

> You can download the segment from he

> http://www.radio-
> canada.ca/Medianet/2010/CBF/LapresmidiPorteConseil201011031305
> _1.asx

> http://tinyurl.com/2e5aeau


Thanks! There is a local gourmet (=expensive) grocery supermarket called
Balducci's and some of their prices for balsamic vinegar are
flabbergasting! What I'd like to do is find a tasting session. I'd not
mind paying to attend but $20 for a few ounce bottle is intimidating.
I've had balsamic vinegar on strawberries and was not over-impressed but
perhaps I could have used a better variety.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in news:iaud4i$f7s
:

> Aussie wrote on Thu, 04 Nov 2010 13:34:32 GMT:
>
>>> And a balsamic vinegar snob was born.<g>
>
>> Welcome to the world of Balsamic snobs :-)
>
>>> Couple questions--
>>> 1. What do I do with my cheap stuff now that I'm a snob?
>
>> Use the cheap stuff to make up a bottle of EVOO and balsamic
>> dressing for salads. I use a large bottle (Lea and Perrins
>> Worcestershire sauce) with the plastic nozzle on top to
>> regulate flow.
>
>> It's usually 3 parts oil to one part balsamic, but I end up
>> mixing it to taste.
>
>> Give it a *very* vigorous and protracted shake, and put it in
>> the fridge for consumption over the coming weeks. (Shake well
>> before splashing onto your salads.)
>
>>> 2. Is there a more economical brand or way to buy the good
>>> stuff?
>>>
>> Probably not.... and.... save up :-)
>
> Use cheaper olive oil if you use cheap balsamic. I'll bet you could not
> tell the difference if you did not use virginol :-)
>



Yeah, you could use ordinary olive oil...... I was just 'speaking' from my
perspective. We only have EVOO in the house.

Balsamics (except for the very high end stuff) all tend to taste the same
(have the same acidity) whereas Olive Oils you can taste the difference
between cheap and others.

Which is why I at least use a good EVOO for the dressing.


--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If
you want to experience the element, get out of the vehicle !

On Thu, 04 Nov 2010 07:50:47 -0400, Jim Elbrecht >
wrote:

>I am, by nature, a cheap bas. . . er. . a frugal shopper. So when
>I first started using Balsamic vinegar in recipes I went for the
>cheaper bottles. I've even bought some at a dollar store.
>
>So, when I saw, twice in the last week, recipes calling for 'a good
>grade of balsamic' I was a little skeptical. One recipe went on to
>say that to some folks balsamic brands were like religion and they
>treasured theirs like beer drinkers and their brew. I've known a
>lot of beer snobs in my day that, once the labels were off couldn't
>tell a lager from a stout, so I didn't pay much mind.
>
>But yesterday's recipe was for my bi-annual run of lamb chops- and I
>had some time to shop, so I went to the vinegar section in the grocery
>store and looked at their balsamics. They had about a dozen
>bottles of various sizes, all in the $3-5 range. Then there was
>the small bottle- 8.5oz - for $11. [I just looked online & it seems
>that is an excellent price for this bottle- $16 seems the norm]
>
>Lucini, Gran Riserva, "aged 10 years". I'm a sucker for a pretty
>bottle, and this is one. So I got it.
>
>And a balsamic vinegar snob was born.<g>
>
>Couple questions--
>1. What do I do with my cheap stuff now that I'm a snob?
>2. Is there a more economical brand or way to buy the good stuff?

It's certainly not more economical but, if you want to truly become a
balsamic snob, order some of the Malpighi Aceto Balsamico Traditionale
di Modena right from Italy.
Get the Aged 50 years stuff.
http://www.dolceterra.com/detail.asp?PRODUCT_ID=OE01004
But, act quickly, it's on sale right now, only $360.00 for 100ml
Or, if that's bit pricey, check out this one at
http://www.lacetaia.com/product_details.php?prd_id=20
It's just a measly $209.99 per 100ml and it also comes in a real
pretty bottle.

I know I'm going to order one of each myself, right after I win the
LottoMax 50 Million ;-).

Ross.

On Thu, 04 Nov 2010 11:29:56 -0400, wrote:

>On Thu, 04 Nov 2010 07:50:47 -0400, Jim Elbrecht >
>wrote:
>
>> I've known a
>>lot of beer snobs in my day that, once the labels were off couldn't
>>tell a lager from a stout....
>
>Ummm, most stout *is* lager.

Ummm, no, any true stout is an ale.

Ross.

On Nov 4, 3:00*pm, Omelet > wrote:
> In article
> >,
> *Cindy Hamilton > wrote:
>
> > Wait until you're spending $100 for
> > four ounces of vinegar.
>
> But why??? *It can only ferment just so far for content!

It's not about the fermenting so much as the aging.

> Sorry, but I have better things to spend $100.00 on than 4 measly oz. of
> vinegar. :-(

So do I. But I guess some people don't.

I found a 100-year-old, bottled-to-order balsamic. A 40-milliliter
bottle
is $459.99 at:

<http://chefshop.com/La-Vecchia-Dispa...alsamic-Italy-
P5911.aspx>

Although the picture seems to indicate a 100-mL bottle. If I were
going
to order some, I'd definitely want a clarification on that.

Cindy Hamilton

"James Silverton" > wrote in news:iauts5$lk5
:

> What I'd like to do is find a tasting session. I'd not
> mind paying to attend but $20 for a few ounce bottle is intimidating.

If the label says "Aceto balsamico tradizionale...", you are most likely in
the area of true balsamic vinegar. It is sometimes used in drops directly
on food (parmesan, , but mostly for the medicinal properties. Twelve
years-old vinegar is the least aged, 25 years or more the preferable age.
That is also an indicator of true balsamic vinegar.

http://en.wikipedia.org/wiki/File:Vinegar_desserts.jpg

--

When fascism comes to America, it will be wrapped in the flag
and carrying a cross.

Sinclair Lewis

http://www.youtube.com/watch?v=tnrYMafCzeE

Michel wrote on Thu, 04 Nov 2010 16:22:14 -0500:

>> What I'd like to do is find a tasting session. I'd not
>> mind paying to attend but $20 for a few ounce bottle is
>> intimidating.

> If the label says "Aceto balsamico tradizionale...", you are
> most likely in the area of true balsamic vinegar. It is
> sometimes used in drops directly on food (parmesan, , but
> mostly for the medicinal properties. Twelve years-old vinegar
> is the least aged, 25 years or more the preferable age. That
> is also an indicator of true balsamic vinegar.

> http://en.wikipedia.org/wiki/File:Vinegar_desserts.jpg


Gawd! How fussy do we have to get for vinegar steeped over grape skins?
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in news:iav9dk$4fa
:

> Gawd! How fussy do we have to get for vinegar steeped over grape skins?

That's because you think of vinegar as being a condiment. Producing good
vinegar takes years. The term "vinaigre" in French is made up first of the
word "vin" which refers to wine and "aigre" which translates more
accurately as "acrid". Technically, a laboratory produced clear acetic
acid solution (5 or 7%) is not vinegar.

Vinegar, in Latin, is "vinum aegrum" or "feeble wine".

"Vinegar has been made and used for thousands of years. Traces of it have
been found in Egyptian urns dating from around 3000 BC. According to
Shennong's Herb Classic, vinegar was invented in China during the Xia
Dynasty, around 2000 BC.

"In the Bible, it is mentioned as something not very pleasant (Ps. 69:21,
Prov. 25:20), but Boaz allows Ruth to "dip her piece of bread in the
vinegar" (Ruth 2:14). Jesus was offered vinegar or sour wine while on the
cross (Matthew 27:48; Mark 15:36). In Islamic traditions, vinegar is one of
the four favored condiments of the Prophet Muhammad, who called it a
"Blessed seasoning".

"In 1864, Louis Pasteur showed that vinegar results from a natural
fermentation process."

http://en.wikipedia.org/wiki/Vinegar

--

When fascism comes to America, it will be wrapped in the flag
and carrying a cross.

Sinclair Lewis

http://www.youtube.com/watch?v=tnrYMafCzeE

Michel wrote on Thu, 04 Nov 2010 17:07:00 -0500:

>> Gawd! How fussy do we have to get for vinegar steeped over
>> grape skins?

> That's because you think of vinegar as being a condiment.
> Producing good vinegar takes years. The term "vinaigre" in
> French is made up first of the word "vin" which refers to wine
> and "aigre" which translates more accurately as "acrid".
> Technically, a laboratory produced clear acetic acid solution
> (5 or 7%) is not vinegar.

> Vinegar, in Latin, is "vinum aegrum" or "feeble wine".

> "Vinegar has been made and used for thousands of years. Traces
> of it have been found in Egyptian urns dating from around 3000
> BC. According to Shennong's Herb Classic, vinegar was invented
> in China during the Xia Dynasty, around 2000 BC.

> "In the Bible, it is mentioned as something not very pleasant
> (Ps. 69:21, Prov. 25:20), but Boaz allows Ruth to "dip her piece of
> bread
> in the vinegar" (Ruth 2:14). Jesus was offered vinegar or sour
> wine while on the cross (Matthew 27:48; Mark 15:36). In Islamic
> traditions, vinegar is one of the four favored condiments of
> the Prophet Muhammad, who called it a "Blessed seasoning".

> "In 1864, Louis Pasteur showed that vinegar results from a
> natural fermentation process."

> http://en.wikipedia.org/wiki/Vinegar

The sour wine that Caesar's soldiers drank was called vinegar and we
have to pay the equivalent of 2-3 hours work by a legionnaire for a few
ounces now!
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in news:iavb1n$alc
:

> The sour wine that Caesar's soldiers drank was called vinegar and we
> have to pay the equivalent of 2-3 hours work by a legionnaire for a few
> ounces now!

Roman soldiers were also paid in salt. When the Roman soldier offered
Jesus vinegar, he was likely sharing his ration with him, an act of
kindness most likely.

--

When fascism comes to America, it will be wrapped in the flag
and carrying a cross.

Sinclair Lewis

http://www.youtube.com/watch?v=tnrYMafCzeE

Omelet wrote:
> In article >,
> Brooklyn1 <Gravesend1> wrote:

>> Your $11 bottle IS the cheap stuff... you mostly paid for the pretty
>> glass bottle. True Aceto Balsamico Tradizionale will cost you $100
>> and up.
>>
>> http://en.wikipedia.org/wiki/Balsamic_vinegar
>>
>> http://www.ilmercatoitaliano.net/Sho...al-Balsamic-Vi
>> negar-of-Modena?gclid=COX1obWoh6UCFU465QodUleQOw
>
> And the imagined difference is probably about the same I found in rather
> nasty $150.00 per bottle Champagne vs. some $13.00 per bottle stuff that
> actually tasted good...
>
> I really do think that the "snob" value in high priced fermented
> products is just that.

So I'm pretty confident that you've never enjoyed the rich, deep flavor
of thick, aged balsamic vinegar. I've got a small bottle that I dole out
by the drop and its *nothing* like the cheap thin stuff. That you don't
appreciate or recognize the difference in the two hardly means it is
"imagined". Same goes for Champagne and your preferred bubbly Kool-Aid.

Goomba wrote to Sycophant:

>>> Your $11 bottle IS the cheap stuff... you mostly paid for the pretty
>>> glass bottle. True Aceto Balsamico Tradizionale will cost you $100
>>> and up.
>>>
>>> http://en.wikipedia.org/wiki/Balsamic_vinegar
>>>
>>> http://www.ilmercatoitaliano.net/Sho...al-Balsamic-Vi
>>> negar-of-Modena?gclid=COX1obWoh6UCFU465QodUleQOw
>>
>> And the imagined difference is probably about the same I found in rather
>> nasty $150.00 per bottle Champagne vs. some $13.00 per bottle stuff that
>> actually tasted good...
>>
>> I really do think that the "snob" value in high priced fermented products
>> is just that.
>
> So I'm pretty confident that you've never enjoyed the rich, deep flavor of
> thick, aged balsamic vinegar. I've got a small bottle that I dole out by
> the drop and its *nothing* like the cheap thin stuff. That you don't
> appreciate or recognize the difference in the two hardly means it is
> "imagined". Same goes for Champagne and your preferred bubbly Kool-Aid.

The way I read it, Sycophant *did* recognize the difference. She just didn't
like the good stuff. When it comes to champagne, I'm the same way: The good
stuff tastes like soap to me. It doesn't bother me that I don't appreciate
this wonderful stuff which others pay huge sums to acquire; I rather like my
plebian tastes.

Balsamic vinegar is a completely different story, though. Balsamico
tradizionale is something I am willing to pay dearly for.

Bob

In article >,
Jim Elbrecht > wrote:

> I am, by nature, a cheap bas. . . er. . a frugal shopper. So when
> I first started using Balsamic vinegar in recipes I went for the
> cheaper bottles. I've even bought some at a dollar store.
>
> So, when I saw, twice in the last week, recipes calling for 'a good
> grade of balsamic' I was a little skeptical. One recipe went on to
> say that to some folks balsamic brands were like religion and they
> treasured theirs like beer drinkers and their brew. I've known a
> lot of beer snobs in my day that, once the labels were off couldn't
> tell a lager from a stout, so I didn't pay much mind.
>
> But yesterday's recipe was for my bi-annual run of lamb chops- and I
> had some time to shop, so I went to the vinegar section in the grocery
> store and looked at their balsamics. They had about a dozen
> bottles of various sizes, all in the $3-5 range. Then there was
> the small bottle- 8.5oz - for $11. [I just looked online & it seems
> that is an excellent price for this bottle- $16 seems the norm]
>
> Lucini, Gran Riserva, "aged 10 years". I'm a sucker for a pretty
> bottle, and this is one. So I got it.
>
> And a balsamic vinegar snob was born.<g>
>
> Couple questions--
> 1. What do I do with my cheap stuff now that I'm a snob?
> 2. Is there a more economical brand or way to buy the good stuff?
>
> Jim
> [oh- and BTW- the lamb chops were very good. . for lamb chops. . but
> I've confirmed once again that I'm not a real fan.]

I've never liked the taste of cheap so-called balsamic vinegar and I
would never pay for the real thing. (For example, vinegarman.com is
selling Malpighi's Tradizionale Extra Vecchio [100 ml] for US$185). So,
what I use is Barengo red wine vinegar, an excellent barrel aged vinegar
from here in California that sells for about 3$ to 4$ for a 12oz bottle.
(And I would never put it on ice cream!)

D.M.

Don Martinich > wrote in news:dmartinich-
:


>
> I've never liked the taste of cheap so-called balsamic vinegar and I
> would never pay for the real thing. (For example, vinegarman.com is
> selling Malpighi's Tradizionale Extra Vecchio [100 ml] for US$185). So,
> what I use is Barengo red wine vinegar, an excellent barrel aged vinegar
> from here in California that sells for about 3$ to 4$ for a 12oz bottle.
> (And I would never put it on ice cream!)
>
> D.M.
>


http://houseofbalsamic.com/store

It's $120 there :-)


You can buy *good* cheaper Balsamic from your supermarket..... well, I know
we can anyway.

--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If you
want to experience the element, get out of the vehicle !

"Omelet" > wrote
>
> But why??? It can only ferment just so far for content!
>
> Sorry, but I have better things to spend $100.00 on than 4 measly oz. of
> vinegar. :-(
> --
> Peace! Om

Your choice of course, but you don't know much about how the good stuff is
made. You are wrong about the fermentation only going so far, the aging is
what makes it so good. It goes into a series of barrels, each a different
wood, each imparting its own flavors, each allowing for some evaporation.
The cheap stuff you see in the store for $5 has a few drops of barely aged
balsamic added to plain vinegar. True balsamic is years in the making.

That measly 4 oz. goes a long way as it is used by the drop, not poured into
a cruet for salads. To say you don't like it or think it is overly priced
shows only a lack of knowledge of the product. Some things must be tasted
to form an opinion.

My wife would never eat blue cheese. One day I gave her a small taste of
Maytag and she had no idea what it was. One tiny taste and WOW, this is
good. It was quite the revelation and opposite her preconceived notion.

"sf" > wrote in message
...
> On Thu, 04 Nov 2010 11:29:56 -0400, wrote:
>
>> Ten years is minimally acceptable aged balsamic. Taste it straight --
>> does it taste good enough to enjoy over vanilla ice cream? If not,
>> then it's not very good.
>
> Most people don't need one that's been aged 10 years because they cook
> with it, they don't use it as a dessert topping.

True, but the cheap stuff should not even be called Balsamic. You'd not
cook with the tradizionale.

"James Silverton" > wrote
> I've had balsamic vinegar on strawberries and was not over-impressed but
> perhaps I could have used a better variety.

Yes, the cheaper stuff is OK for cooking or salads, but it is not the real
deal. It is commercialization of a product that is nothing like the real
stuff. Equal to substituting brass and calling it gold.

"James Silverton" > wrote
>> http://en.wikipedia.org/wiki/File:Vinegar_desserts.jpg
>
>
> Gawd! How fussy do we have to get for vinegar steeped over grape skins?
> --

See my brass/gold analogy. Sorry, but if you want to experience the true
balsamic, you have to pay a high price for something that has gone through a
rigorous process. In a clear bottle, water and quality vodka look exactly
the same but I bet you can taste the difference.

"Omelet" > wrote in >
> Hm, I might have to reconsider my "frugal shopper" attitude. To date,
> I've been buying and being satisfied with:
>
> <http://www.pompeian.com/vinegars_page_balsamic_vinegar.html>
>
> They also make a decent red wine vinegar.


Enjoy it for what it is, just don't confuse it with quality real balsamic
vinegar as it is not close at all.

"Aussie" > wrote
> http://houseofbalsamic.com/store
>
> It's $120 there :-)
>
>
> You can buy *good* cheaper Balsamic from your supermarket..... well, I
> know
> we can anyway.


Compare it to the real stuff and get back to us. While it may be "good" for
some uses, cheaper stuff is nothing like the expensive tradizionale.
Yes, the $50 is better than the $10 in most cases, but still not up to the
$120+

"Ed Pawlowski" > wrote in
:

>
> "Aussie" > wrote
>> http://houseofbalsamic.com/store
>>
>> It's $120 there :-)
>>
>>
>> You can buy *good* cheaper Balsamic from your supermarket..... well, I
>> know
>> we can anyway.
>
>
> Compare it to the real stuff and get back to us. While it may be "good"
> for some uses, cheaper stuff is nothing like the expensive tradizionale.
> Yes, the $50 is better than the $10 in most cases, but still not up to
> the $120+
>
>


Yep, I know that. I've tried the $120+ and it's liquid gold (literally!!).
And there's no way in hell I'd use it to make a balsamic and EVOO salad
dressing!!


http://hubpages.com/hub/3-Ways-to-Pi...inegar-How-to-
Know-Which-Balsamic-Is-Going-to-Taste-Great


http://tinyurl.com/2droqaf



--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If
you want to experience the element, get out of the vehicle !

Bob Terwilliger wrote:
> Goomba wrote to Sycophant:

>>> I really do think that the "snob" value in high priced fermented products
>>> is just that.
>> So I'm pretty confident that you've never enjoyed the rich, deep flavor of
>> thick, aged balsamic vinegar. I've got a small bottle that I dole out by
>> the drop and its *nothing* like the cheap thin stuff. That you don't
>> appreciate or recognize the difference in the two hardly means it is
>> "imagined". Same goes for Champagne and your preferred bubbly Kool-Aid.
>
> The way I read it, Sycophant *did* recognize the difference. She just didn't
> like the good stuff. When it comes to champagne, I'm the same way: The good
> stuff tastes like soap to me. It doesn't bother me that I don't appreciate
> this wonderful stuff which others pay huge sums to acquire; I rather like my
> plebian tastes.
>

I took it to say that since she didn't recognize any difference in the
two, that the only difference was a "snob" factor and not a valid
difference.

"sf" > ha scritto nel messaggio wrote:
>
>> Ten years is minimally acceptable aged balsamic. Taste it straight --
>> does it taste good enough to enjoy over vanilla ice cream? If not,>> then
>> it's not very good.
>
> Most people don't need one that's been aged 10 years because they cook>
> with it, they don't use it as a dessert topping.

The stuff you can cook with is not balsamico, but an imitation. The real
thing is used for other purposes than topping ice cream, but always drop by
drop and never mixed into anything nor cooked. A single drop or two on a
fillet mignon for example is typical.

Goomba wrote:

>>>> I really do think that the "snob" value in high priced fermented
>>>> products is just that.
>>>
>>> So I'm pretty confident that you've never enjoyed the rich, deep flavor
>>> of thick, aged balsamic vinegar. I've got a small bottle that I dole out
>>> by the drop and its *nothing* like the cheap thin stuff. That you don't
>>> appreciate or recognize the difference in the two hardly means it is
>>> "imagined". Same goes for Champagne and your preferred bubbly Kool-Aid.
>>
>> The way I read it, Sycophant *did* recognize the difference. She just
>> didn't like the good stuff. When it comes to champagne, I'm the same way:
>> The good stuff tastes like soap to me. It doesn't bother me that I don't
>> appreciate this wonderful stuff which others pay huge sums to acquire; I
>> rather like my plebian tastes.
>
> I took it to say that since she didn't recognize any difference in the
> two, that the only difference was a "snob" factor and not a valid
> difference.

Sycophant wrote, "And the imagined difference is probably about the same I
found in rather nasty $150.00 per bottle Champagne vs. some $13.00 per
bottle stuff that actually tasted good..."

That implies that she has tasted "good" Champagne and "cheap" sparkling
wine, observed a difference, and she liked the cheap stuff better. It also
implies that she's never tasted real balsamic vinegar. Sorry I wasn't clear
in what I wrote above; I realize that it looks like I thought she could tell
the difference between real balsamic vinegar and the cheap crap, but I was
actually talking about wine rather than vinegar. I think you're correct that
she's never tasted true balsamic vinegar...and with the financial woes she's
hinted at, it's unlikely that she's going to have it anytime soon.

Bob

"James Silverton" > wrote in news:iauts5$lk5
:

> Thanks! There is a local gourmet (=expensive) grocery supermarket called
> Balducci's and some of their prices for balsamic vinegar are
> flabbergasting! What I'd like to do is find a tasting session. I'd not
> mind paying to attend but $20 for a few ounce bottle is intimidating.
> I've had balsamic vinegar on strawberries and was not over-impressed but
> perhaps I could have used a better variety.

I was in a store today and happened upon two bottle of Aceto balsamico
trazionale di Modena, probably about 150 ml each. There was one that was
15 years old (179,00$) and the other 35 years old (350,00$). Let's just
say I'm not about to buy one, but it's good to know how much it costs.
Keep in mind that it's rare and one of the reasons it's rare is the price.

--

When fascism comes to America, it will be wrapped in the flag
and carrying a cross.

Sinclair Lewis

http://www.youtube.com/watch?v=tnrYMafCzeE