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.

On 6/26/2016 9:54 AM, Doris Night wrote:

>
> I make salad dressing with balsamic and olive oil, and add a little
> bit of brown sugar. I also have been known to put balsamic vinegar on
> strawberries. Yum!
>
> Too expensive to use the good stuff all the time, though. I've got a
> 200 ml bottle of fig balsamic that cost something like $18, and I
> ration it.
>
> Doris
>

Jeff Smith (Frugal Gourmet) was a major factor in introducing Balsamc to
the rest of the world. He used in on strawberries, cheese, etc. by the
drop. Of course, others wanted to capitalize on it and introduced the
cheaper stuff we see now.
http://whatscookingamerica.net/balsamic.htm

On 6/26/2016 8:23 AM, Jack G. wrote:
> On Saturday, June 25, 2016 at 9:42:27 AM UTC-7, Colonel Edmund J. Burke wrote:
>> On 6/23/2016 8:38 PM, wrote:
>>> What does "Extra Virgin" mean in olive oil?
>>> I always thought that was a bizarre expression....
>>>
>>>
>> It's olive oil under twelve years of age.
> .
> .
> . Your low IQ is showing.
> .
> .
Jack, there's an old saying: If they can't take a joke, **** 'em.
LOL

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.

On Sat, 25 Jun 2016 23:53:22 -0700 (PDT), dsi1 >
wrote:

> The practice of dipping bread in a plate of olive oil and balsamic vinegar will be a novel idea for some.

No vinegar for me. It's not bread salad, just plain bread.

--

sf

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.

"dsi1" > wrote in message
...
> 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.

Did I see you say you brown and thicken your sauces with balsamic? Does
that not make them rather sweet?

--
http://www.helpforheroes.org.uk/shop/

On Sun, 26 Jun 2016 09:54:53 -0400, Doris Night
> wrote:

>On Sun, 26 Jun 2016 18:54:25 +1000, Jeßus > wrote:
>
>>On Sun, 26 Jun 2016 01:14:10 -0700, "Julie Bove"
> wrote:
>>
>>>I actually don't like balsamic. I was given some in a gift basket when we
>>>lived in CA. I gave it to the chef who lived behind me. He couldn't believe
>>>that I just gave it to him because it was a very expensive brand.
>>
>>I'll bet. Your loss, that's for sure. I like to use it when
>>caramelising on a high heat, could be onions, mushrooms or even a
>>steak. All sorts of things.
>
>I make salad dressing with balsamic and olive oil, and add a little
>bit of brown sugar. I also have been known to put balsamic vinegar on
>strawberries. Yum!

I'm going to try it with strawberries when I get a chance. I'd never
have thought to try that combination, thanks

>Too expensive to use the good stuff all the time, though. I've got a
>200 ml bottle of fig balsamic that cost something like $18, and I
>ration it.

Yep, the good stuff isn't cheap. Understandable, given the way it is
made.

On Sun, 26 Jun 2016 03:34:19 -0700, "Julie Bove"
> wrote:

>
>"Jeßus" > wrote in message
.. .
>> On Sun, 26 Jun 2016 01:14:10 -0700, "Julie Bove"
>> > wrote:
>>
>>>I actually don't like balsamic. I was given some in a gift basket when we
>>>lived in CA. I gave it to the chef who lived behind me. He couldn't
>>>believe
>>>that I just gave it to him because it was a very expensive brand.
>>
>> I'll bet. Your loss, that's for sure. I like to use it when
>> caramelising on a high heat, could be onions, mushrooms or even a
>> steak. All sorts of things.
>
>Wasn't a loss for me if I didn't like it. I was glad he could use it.

I think you talk yourself out of a lot of good food, your diet and
tastes are so limited. And that's a shame, IMO.

"Jeßus" > wrote in message
...
> On Sun, 26 Jun 2016 03:34:19 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Jeßus" > wrote in message
. ..
>>> On Sun, 26 Jun 2016 01:14:10 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>I actually don't like balsamic. I was given some in a gift basket when
>>>>we
>>>>lived in CA. I gave it to the chef who lived behind me. He couldn't
>>>>believe
>>>>that I just gave it to him because it was a very expensive brand.
>>>
>>> I'll bet. Your loss, that's for sure. I like to use it when
>>> caramelising on a high heat, could be onions, mushrooms or even a
>>> steak. All sorts of things.
>>
>>Wasn't a loss for me if I didn't like it. I was glad he could use it.
>
> I think you talk yourself out of a lot of good food, your diet and
> tastes are so limited. And that's a shame, IMO.

There's no shame in eating what I like, provided it's healthy food. I don't
like the taste of balsamic and neither does anyone else in this house.

"Doris Night" > wrote in message
...
> On Sun, 26 Jun 2016 18:54:25 +1000, Jeßus > wrote:
>
>>On Sun, 26 Jun 2016 01:14:10 -0700, "Julie Bove"
> wrote:
>>
>>>I actually don't like balsamic. I was given some in a gift basket when we
>>>lived in CA. I gave it to the chef who lived behind me. He couldn't
>>>believe
>>>that I just gave it to him because it was a very expensive brand.
>>
>>I'll bet. Your loss, that's for sure. I like to use it when
>>caramelising on a high heat, could be onions, mushrooms or even a
>>steak. All sorts of things.
>
> I make salad dressing with balsamic and olive oil, and add a little
> bit of brown sugar. I also have been known to put balsamic vinegar on
> strawberries. Yum!
>
> Too expensive to use the good stuff all the time, though. I've got a
> 200 ml bottle of fig balsamic that cost something like $18, and I
> ration it.

I don't like dressing on salad and rarely eat fruit. I do have strawberries
and did try to eat some but I just don't like them enough to eat more than
one or two.

"jmcquown" > wrote in message
...
> On 6/26/2016 2:40 AM, Julie Bove wrote:
>>
>> Now that I think about it... I once ordered the hummus appetizer at Red
>> Robin.
> (snip)
>
> As if Red Robin is the best place to eat and judge the taste of olive oil.
>
> http://www.redrobin.com/food-drinks/full-menu.html

I never said that it was. I dislike that place but my mom was being
particularly frustrating that day so we took her there because she wanted to
go there. I think that was the last time we went and that was several years
ago. I remember well because I bought a wallet at the Nordstrom rack before
we ate and I've had several wallets since. It was a good one too, lasting
several years.
>
>> I have only ever been at one Italian place that served olive oil with
>> the bread.> Apparently this oil dipping was a novel thing for the Cape.
>
> It might have been novel for the Cape but it's not a novel concept. Most
> chain "Italian" restaurants (Olive Garden, etc.) offer bread with some
> peppered (notice they add pepper) olive oil for dipping bread. Some higher
> end Italian restaurants also offer it. You could equate this to free
> chips at your "Mexican" restaurants.
>
>> We did dine
>> there again but were given butter instead of oil.
>
> All you had to do was ask.

I didn't care one way or the other. I'm not a big bread eater to begin with.
I have eaten at Olive Garden. They provide breadsticks but no oil. You can
now buy dipping sauces though.

"sf" > wrote in message
...
> On Sat, 25 Jun 2016 23:53:22 -0700 (PDT), dsi1 >
> wrote:
>
>> The practice of dipping bread in a plate of olive oil and balsamic
>> vinegar will be a novel idea for some.
>
> No vinegar for me. It's not bread salad, just plain bread.

My MIL made bread salad. Just stale bread with canned tomatoes and juice
poured over. No oil or vinegar.

On Sun, 26 Jun 2016 13:45:18 -0700, "Julie Bove"
> wrote:

>
>"Jeßus" > wrote in message
.. .
>> On Sun, 26 Jun 2016 03:34:19 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Jeßus" > wrote in message
.. .
>>>> On Sun, 26 Jun 2016 01:14:10 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>I actually don't like balsamic. I was given some in a gift basket when
>>>>>we
>>>>>lived in CA. I gave it to the chef who lived behind me. He couldn't
>>>>>believe
>>>>>that I just gave it to him because it was a very expensive brand.
>>>>
>>>> I'll bet. Your loss, that's for sure. I like to use it when
>>>> caramelising on a high heat, could be onions, mushrooms or even a
>>>> steak. All sorts of things.
>>>
>>>Wasn't a loss for me if I didn't like it. I was glad he could use it.
>>
>> I think you talk yourself out of a lot of good food, your diet and
>> tastes are so limited. And that's a shame, IMO.
>
>There's no shame in eating what I like,

That's not what I was suggesting, but no worries.

> provided it's healthy food. I don't
>like the taste of balsamic and neither does anyone else in this house.

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.

On Sunday, June 26, 2016 at 9:51:50 AM UTC-10, Ophelia wrote:
> "dsi1" <dsi1om> wrote in message
> ...
> > 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.
>
> Did I see you say you brown and thicken your sauces with balsamic? Does
> that not make them rather sweet?
>
> --
> http://www.helpforheroes.org.uk/shop/

It's not to thicken but it does a heck of a job of coloring a sauce. Shoyu, Worcestershire sauce, and balsamic are great for that but it has to be appropriate to the dish. I'm making some meat pie filling and I will use some balsamic in there. I won't use very much because I don't want it to taste like balsamic but I do want a slight tang and sweetness in the pies.

dsi1 wrote in rec.food.cooking:

> On Saturday, June 25, 2016 at 8:41:03 PM UTC-10, Julie Bove wrote:

> >
> > Apparently this oil dipping was a novel thing for the Cape. We did
> > dine there again but were given butter instead of oil.
>
> 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.

It's very Italian to do it that way, along ith a grate of fresh black
pepper and freshly grated romano or other hard cheese.

Quite good! I like it 2 TB oil to 1 TB vinegar then 1 TB cheese and a
few grates of black pepper.




--

Julie Bove wrote in rec.food.cooking:

>
> "sf" > wrote in message
> ...
> > On Sat, 25 Jun 2016 23:53:22 -0700 (PDT), dsi1 >
> > wrote:
> >
> > > The practice of dipping bread in a plate of olive oil and
> > > balsamic vinegar will be a novel idea for some.
> >
> > No vinegar for me. It's not bread salad, just plain bread.
>
> My MIL made bread salad. Just stale bread with canned tomatoes and
> juice poured over. No oil or vinegar.

Blerg... I'm sure she liked it though.

--

On Sunday, June 26, 2016 at 2:17:11 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Saturday, June 25, 2016 at 8:41:03 PM UTC-10, Julie Bove wrote:
>
> > >
> > > Apparently this oil dipping was a novel thing for the Cape. We did
> > > dine there again but were given butter instead of oil.
> >
> > 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.
>
> It's very Italian to do it that way, along ith a grate of fresh black
> pepper and freshly grated romano or other hard cheese.
>
> Quite good! I like it 2 TB oil to 1 TB vinegar then 1 TB cheese and a
> few grates of black pepper.
>
>
>
>
> --

The practice is fairly common in Italian restaurants. I do not mind partaking - because typically, it'll be the only edible thing on the table and we got some time to kill while waiting for our food.

Old Asian dudes are unlikely to do this at home - we got too many things on our plates. The young locals will probably find it trendy.

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sat, 25 Jun 2016 23:53:22 -0700 (PDT), dsi1 >
>> > wrote:
>> >
>> > > The practice of dipping bread in a plate of olive oil and
>> > > balsamic vinegar will be a novel idea for some.
>> >
>> > No vinegar for me. It's not bread salad, just plain bread.
>>
>> My MIL made bread salad. Just stale bread with canned tomatoes and
>> juice poured over. No oil or vinegar.
>
> Blerg... I'm sure she liked it though.

She didn't eat it because she liked it. She was just super frugal.

"dsi1" > wrote in message
...

>> Did I see you say you brown and thicken your sauces with balsamic? Does
>> that not make them rather sweet?
>>
>
> It's not to thicken but it does a heck of a job of coloring a sauce.
> Shoyu, Worcestershire sauce, and balsamic are great for that but it has to
> be appropriate to the dish. I'm making some meat pie filling and I will
> use some balsamic in there. I won't use very much because I don't want it
> to taste like balsamic but I do want a slight tang and sweetness in the
> pies.

Ok I use gravy browning which gives good colour with just a few drops.
See he

http://www.cooksinfo.com/gravy-browning

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "dsi1" > wrote in message
> ...
>
>>> Did I see you say you brown and thicken your sauces with balsamic? Does
>>> that not make them rather sweet?
>>>
>>
>> It's not to thicken but it does a heck of a job of coloring a sauce.
>> Shoyu, Worcestershire sauce, and balsamic are great for that but it has
>> to be appropriate to the dish. I'm making some meat pie filling and I
>> will use some balsamic in there. I won't use very much because I don't
>> want it to taste like balsamic but I do want a slight tang and sweetness
>> in the pies.
>
> Ok I use gravy browning which gives good colour with just a few drops.
> See he
>
> http://www.cooksinfo.com/gravy-browning

Hmmm I ought to have added, never Bisto!!!! I was raised with that rubbish


--
http://www.helpforheroes.org.uk/shop/

On Saturday, June 25, 2016 at 7:26:24 AM UTC-4, dsi1 wrote:
>
> I was never able to get a fruity taste out of olive oil. It always tastes like oil-based paint to me. I'll have a little when I get a chance but I'm not a big fan. It might be a peculiarity of my taste buds but there's a lot of folks like me out there.

Try looking for unfiltered oil. It has a wonderful flavor. The downside is that it will only last a few months.

http://www.richardfisher.com

On Monday, June 27, 2016 at 5:28:55 AM UTC-10, Helpful person wrote:
> On Saturday, June 25, 2016 at 7:26:24 AM UTC-4, dsi1 wrote:
> >
> > I was never able to get a fruity taste out of olive oil. It always tastes like oil-based paint to me. I'll have a little when I get a chance but I'm not a big fan. It might be a peculiarity of my taste buds but there's a lot of folks like me out there.
>
> Try looking for unfiltered oil. It has a wonderful flavor. The downside is that it will only last a few months.
>
> http://www.richardfisher.com

Mostly, I believe it's genetic. You know how people down South can't taste that mucky taste in catfish? Same thing.

http://gbtimes.com/life/asians-still-not-used-olive-oil