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> wrote in message oups.com... > Scotty could very well be a chef or personal chef or caterer. Maybe he > hates balsamic, but the *recipes* he is using are calling for it, and > he's trying to get at why people go so ga-ga over it. I don't find his > post "troll-like" in the least. And a search on his posts doesn't > indicate it either. Carry on Scotty! And feel free to hate all the > balsamic you want. I prefer a sharper wine vinegar myself. Thanks, ri. Can't really understand all the vitriol. Obviously, judging by the responses, there are people who are prepared to fight to the death for their balsamic. Hope I didn't cause too much anxiety. Scott. |
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On Fri, 17 Dec 2004 09:03:56 GMT, "Scotty"
> wrote: > I've used it in dozens of recipes, reductions, etc. It sucks. Am I the only > person on this planet that hates this crap? > Maybe. sf Practice safe eating - always use condiments |
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On Fri, 17 Dec 2004 09:03:56 GMT, "Scotty"
> wrote: > I've used it in dozens of recipes, reductions, etc. It sucks. Am I the only > person on this planet that hates this crap? > Maybe. sf Practice safe eating - always use condiments |
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On Sat, 18 Dec 2004 01:27:56 GMT, Julia Altshuler
> wrote: > Ever behind on what's hot and what's not, I've never heard of tomato > skins as a fad ingredient. You mean they're being advertised for use > separate and apart from the rest of the tomato? My first thought is > bleah, but I'll admit I've never tried it. How are they used? Anyone > like them? Roll them up to make a roselike garnish. sf Practice safe eating - always use condiments |
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On Sat, 18 Dec 2004 01:27:56 GMT, Julia Altshuler
> wrote: > Ever behind on what's hot and what's not, I've never heard of tomato > skins as a fad ingredient. You mean they're being advertised for use > separate and apart from the rest of the tomato? My first thought is > bleah, but I'll admit I've never tried it. How are they used? Anyone > like them? Roll them up to make a roselike garnish. sf Practice safe eating - always use condiments |
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"Steve Calvin" > wrote in message ... > PENMART01 wrote: >>>"Scotty" spritzes: >>> >>>I've used it in dozens of recipes, reductions, etc. It sucks. Am I the >>>only person on this planet that hates this crap? >> >> >> Don't buy crap. >> >> Real Balsamico isn't used in recipes, reductions, etc... it's never >> cooked. You're buying that sceptic water for three bucks a big bottle at >> the >> stupidmarket. The real deal is gonna set you back at least ten bucks an >> ounce, >> and then rises steeply from there... costs like real parfume. >> >> >> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- >> ---= Move UNITED NATIONS To Paris =--- >> ********* >> "Life would be devoid of all meaning were it without tribulation." >> Sheldon ```````````` > > How true. The *real* good stuff is great to sip after a meal or have a > slight drizzle over good vanilla (read as homemade) ice cream. Expensive > as hell but ohhh so tasty. > > -- > Steve > > Every job is a self-portrait of the person who did it. > Autograph your work with excellence. > > Particularly over Strawberries...Yummm, Yummm..The 'Real' stuff I mean..Not Cat's p..s as sold in 'Supermarkets'... -- Bigbazza(Barry)..Oz |
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"Steve Calvin" > wrote in message ... > PENMART01 wrote: >>>"Scotty" spritzes: >>> >>>I've used it in dozens of recipes, reductions, etc. It sucks. Am I the >>>only person on this planet that hates this crap? >> >> >> Don't buy crap. >> >> Real Balsamico isn't used in recipes, reductions, etc... it's never >> cooked. You're buying that sceptic water for three bucks a big bottle at >> the >> stupidmarket. The real deal is gonna set you back at least ten bucks an >> ounce, >> and then rises steeply from there... costs like real parfume. >> >> >> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- >> ---= Move UNITED NATIONS To Paris =--- >> ********* >> "Life would be devoid of all meaning were it without tribulation." >> Sheldon ```````````` > > How true. The *real* good stuff is great to sip after a meal or have a > slight drizzle over good vanilla (read as homemade) ice cream. Expensive > as hell but ohhh so tasty. > > -- > Steve > > Every job is a self-portrait of the person who did it. > Autograph your work with excellence. > > Particularly over Strawberries...Yummm, Yummm..The 'Real' stuff I mean..Not Cat's p..s as sold in 'Supermarkets'... -- Bigbazza(Barry)..Oz |
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"Scotty" > wrote in message news:0ixwd.527412$nl.517205@pd7tw3no... > I've used it in dozens of recipes, reductions, etc. It sucks. Am I the > only person on this planet that hates this crap? > > Scott. > It is all a matter of 'personal' taste...Scotty...Personally...I love it..But that is not to say that 'everyone' must love it just because I do...Persevere and try to 'taste' a really 'Good' one..That can be 'judged' by the price that you pay these days...I have never myself tasted a 'really' old one but it is possible to have a 100 yr old brew ..But you had better take a re-mortgage out on your house :-) -- Bigbazza(Barry)..Oz |
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"Scotty" > wrote in message news:0ixwd.527412$nl.517205@pd7tw3no... > I've used it in dozens of recipes, reductions, etc. It sucks. Am I the > only person on this planet that hates this crap? > > Scott. > It is all a matter of 'personal' taste...Scotty...Personally...I love it..But that is not to say that 'everyone' must love it just because I do...Persevere and try to 'taste' a really 'Good' one..That can be 'judged' by the price that you pay these days...I have never myself tasted a 'really' old one but it is possible to have a 100 yr old brew ..But you had better take a re-mortgage out on your house :-) -- Bigbazza(Barry)..Oz |
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>"Bigbazza" writes:
> >>"Scotty" wrote: >> >> I've used it in dozens of recipes, reductions, etc. It sucks. Am I the >> only person on this planet that hates this crap? > >It is all a matter of 'personal' taste...Scotty...Personally...I love >it..But that is not to say that 'everyone' must love it just because I >do...Persevere and try to 'taste' a really 'Good' one..That can be 'judged' >by the price that you pay these days...I have never myself tasted a 'really' >old one but it is possible to have a 100 yr old brew ..But you had better >take a re-mortgage out on your house :-) A bottle of decent Balsamico Traditionale has become my traditional X-Mas gift for my brother. The first time I sent it he didn't know what it was, used 'bout the entire bottle on one tossed salad and likely tossed most down the kitchen drain when he washed the bowl... a $100 worth gone. Then he looked it up and realized the error of his ways. Since then he has learned to use an eye dropper. I buy mine from Professional Cutlery Direct, they maintain a nice selection over a general price range, not any $1,000 stuff but no $3 stupidmarket crap either... the one at $54 is very good. ---> http://tinyurl.com/5n97z ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>"Bigbazza" writes:
> >>"Scotty" wrote: >> >> I've used it in dozens of recipes, reductions, etc. It sucks. Am I the >> only person on this planet that hates this crap? > >It is all a matter of 'personal' taste...Scotty...Personally...I love >it..But that is not to say that 'everyone' must love it just because I >do...Persevere and try to 'taste' a really 'Good' one..That can be 'judged' >by the price that you pay these days...I have never myself tasted a 'really' >old one but it is possible to have a 100 yr old brew ..But you had better >take a re-mortgage out on your house :-) A bottle of decent Balsamico Traditionale has become my traditional X-Mas gift for my brother. The first time I sent it he didn't know what it was, used 'bout the entire bottle on one tossed salad and likely tossed most down the kitchen drain when he washed the bowl... a $100 worth gone. Then he looked it up and realized the error of his ways. Since then he has learned to use an eye dropper. I buy mine from Professional Cutlery Direct, they maintain a nice selection over a general price range, not any $1,000 stuff but no $3 stupidmarket crap either... the one at $54 is very good. ---> http://tinyurl.com/5n97z ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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(PENMART01) wrote:
>>"Bigbazza" writes: >> >>>"Scotty" wrote: >>> >>> I've used it in dozens of recipes, reductions, etc. It sucks. Am I the >>> only person on this planet that hates this crap? >> >>It is all a matter of 'personal' taste...Scotty...Personally...I love >>it..But that is not to say that 'everyone' must love it just because I >>do...Persevere and try to 'taste' a really 'Good' one..That can be 'judged' >>by the price that you pay these days...I have never myself tasted a 'really' >>old one but it is possible to have a 100 yr old brew ..But you had better >>take a re-mortgage out on your house :-) > >A bottle of decent Balsamico Traditionale has become my traditional X-Mas gift >for my brother. The first time I sent it he didn't know what it was, used >'bout the entire bottle on one tossed salad and likely tossed most down the >kitchen drain when he washed the bowl... a $100 worth gone. Then he looked it >up and realized the error of his ways. Since then he has learned to use an eye >dropper. I buy mine from Professional Cutlery Direct, they maintain a nice >selection over a general price range, not any $1,000 stuff but no $3 >stupidmarket crap either... the one at $54 is very good. > >---> http://tinyurl.com/5n97z > > I like the Manodori $49 Balsamic and the Cavalli Red is great. I have a bottle of Cavalli Gold that I am hoarding. Think maybe I will open it soon. Balsamic is great on fresh strawberries or Parmigiano-Reggiano cheese (the real stuff). -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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(PENMART01) wrote:
>>"Bigbazza" writes: >> >>>"Scotty" wrote: >>> >>> I've used it in dozens of recipes, reductions, etc. It sucks. Am I the >>> only person on this planet that hates this crap? >> >>It is all a matter of 'personal' taste...Scotty...Personally...I love >>it..But that is not to say that 'everyone' must love it just because I >>do...Persevere and try to 'taste' a really 'Good' one..That can be 'judged' >>by the price that you pay these days...I have never myself tasted a 'really' >>old one but it is possible to have a 100 yr old brew ..But you had better >>take a re-mortgage out on your house :-) > >A bottle of decent Balsamico Traditionale has become my traditional X-Mas gift >for my brother. The first time I sent it he didn't know what it was, used >'bout the entire bottle on one tossed salad and likely tossed most down the >kitchen drain when he washed the bowl... a $100 worth gone. Then he looked it >up and realized the error of his ways. Since then he has learned to use an eye >dropper. I buy mine from Professional Cutlery Direct, they maintain a nice >selection over a general price range, not any $1,000 stuff but no $3 >stupidmarket crap either... the one at $54 is very good. > >---> http://tinyurl.com/5n97z > > I like the Manodori $49 Balsamic and the Cavalli Red is great. I have a bottle of Cavalli Gold that I am hoarding. Think maybe I will open it soon. Balsamic is great on fresh strawberries or Parmigiano-Reggiano cheese (the real stuff). -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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On 2004-12-18, The Cook > wrote:
> I like the Manodori $49 Balsamic... I'll also vouch for this choice. It was the first I ever bought and is quite good for a low-end balsamic. The place that carried it went under, so it's nice to find a source again. I'll hafta try some of the others. nb |
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On 2004-12-18, The Cook > wrote:
> I like the Manodori $49 Balsamic... I'll also vouch for this choice. It was the first I ever bought and is quite good for a low-end balsamic. The place that carried it went under, so it's nice to find a source again. I'll hafta try some of the others. nb |
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Far as I can tell, someone wrote:
>I've used it in dozens of recipes, reductions, etc. It sucks. Am I the only >person on this planet that hates this crap? Actually, I was lunching with Brittany Spears at the Tavern on the Green in Manhattan a few weeks back and she ordered a salad and said to the waiter, "And don't bring me any of that Balsamic crap, I hate it." Oh wait. Nevermind. That was my wife and we were at the Waffle House off Route 85 in Opelika, Alabama. Sorry. |
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In rec.food.cooking, Scotty > wrote:
> I've used it in dozens of recipes, reductions, etc. It sucks. Am I the only > person on this planet that hates this crap? Some sucks, some is delicious. All are very acidic. How do you feel about lemon juice? -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
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In rec.food.cooking, Scotty > wrote:
> I've used it in dozens of recipes, reductions, etc. It sucks. Am I the only > person on this planet that hates this crap? Some sucks, some is delicious. All are very acidic. How do you feel about lemon juice? -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
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sf wrote:
> On 18 Dec 2004 13:42:50 GMT, (PENMART01) > wrote: > > >> I buy mine from Professional Cutlery Direct, they maintain a nice >> selection over a general price range, not any $1,000 stuff but no $3 >> stupidmarket crap either... the one at $54 is very good. > > > I never use an eyedropper unless I'm putting something into > my eye, so I buy the "rejects" from Modena. That stuff > isn't crap, but it didn't didn't make the grade to labeled > as the good stuff either - so it's a whole lot less > expensive than the real thing. > > sf > Practice safe eating - always use condiments Where did you find that? -- Steve Why is it that most nudists are people you don't want to see naked? |
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sf wrote:
> On 18 Dec 2004 13:42:50 GMT, (PENMART01) > wrote: > > >> I buy mine from Professional Cutlery Direct, they maintain a nice >> selection over a general price range, not any $1,000 stuff but no $3 >> stupidmarket crap either... the one at $54 is very good. > > > I never use an eyedropper unless I'm putting something into > my eye, so I buy the "rejects" from Modena. That stuff > isn't crap, but it didn't didn't make the grade to labeled > as the good stuff either - so it's a whole lot less > expensive than the real thing. > > sf > Practice safe eating - always use condiments Where did you find that? -- Steve Why is it that most nudists are people you don't want to see naked? |
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"sf" > wrote in message
... > On 18 Dec 2004 13:42:50 GMT, (PENMART01) > wrote: > > > I buy mine from Professional Cutlery Direct, they maintain a nice > > selection over a general price range, not any $1,000 stuff but no $3 > > stupidmarket crap either... the one at $54 is very good. > > I never use an eyedropper unless I'm putting something into > my eye, so I buy the "rejects" from Modena. That stuff > isn't crap, but it didn't didn't make the grade to labeled > as the good stuff either - so it's a whole lot less > expensive than the real thing. > Vinegar that receives the special Modena label - is it "classico? - is from producers who are part of a cooperative or combine. They do have very high standards but just because a vinegar does not carry that designation does not necessarily mean it is inferior. -- Peter Aitken Remove the crap from my email address before using. |
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On Sun, 19 Dec 2004 17:30:38 -0500, Steve Calvin
> wrote: > sf wrote: > > On 18 Dec 2004 13:42:50 GMT, (PENMART01) > > wrote: > > > > > >> I buy mine from Professional Cutlery Direct, they maintain a nice > >> selection over a general price range, not any $1,000 stuff but no $3 > >> stupidmarket crap either... the one at $54 is very good. > > > > > > I never use an eyedropper unless I'm putting something into > > my eye, so I buy the "rejects" from Modena. That stuff > > isn't crap, but it didn't didn't make the grade to labeled > > as the good stuff either - so it's a whole lot less > > expensive than the real thing. > > > > sf > > Practice safe eating - always use condiments > > Where did you find that? The usual place... Trader Joes. Even their TJ house brand basalmic has been aged 10 years in oak. sf Practice safe eating - always use condiments |
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sf wrote:
>> Where did you find that? > > > The usual place... Trader Joes. Even their TJ house brand > basalmic has been aged 10 years in oak. > > sf > Practice safe eating - always use condiments Unfortunately, they're not in this "neck of the woods". Oh well. -- Steve Why is it that most nudists are people you don't want to see naked? |
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sf wrote:
>> Where did you find that? > > > The usual place... Trader Joes. Even their TJ house brand > basalmic has been aged 10 years in oak. > > sf > Practice safe eating - always use condiments Unfortunately, they're not in this "neck of the woods". Oh well. -- Steve Why is it that most nudists are people you don't want to see naked? |
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On Sun, 19 Dec 2004 18:58:33 -0500, Steve Calvin
> wrote: > sf wrote: > > >> Where did you find that? > > > > > > The usual place... Trader Joes. Even their TJ house brand > > basalmic has been aged 10 years in oak. > > > > sf > > Practice safe eating - always use condiments > > Unfortunately, they're not in this "neck of the woods". Oh well. Where's your neck 'o the woods, Steve? We can arrange a care package! sf Practice safe eating - always use condiments |
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On Sun, 19 Dec 2004 18:58:33 -0500, Steve Calvin
> wrote: > sf wrote: > > >> Where did you find that? > > > > > > The usual place... Trader Joes. Even their TJ house brand > > basalmic has been aged 10 years in oak. > > > > sf > > Practice safe eating - always use condiments > > Unfortunately, they're not in this "neck of the woods". Oh well. Where's your neck 'o the woods, Steve? We can arrange a care package! sf Practice safe eating - always use condiments |
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sf wrote:
>> Unfortunately, they're not in this "neck of the woods". Oh well. > > > Where's your neck 'o the woods, Steve? We can arrange a > care package! > > sf > Practice safe eating - always use condiments Mid-Hudson Valley of New York. Is it as good just without the fan fare or the consortium? -- Steve Why is it that most nudists are people you don't want to see naked? |
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sf wrote:
>> Unfortunately, they're not in this "neck of the woods". Oh well. > > > Where's your neck 'o the woods, Steve? We can arrange a > care package! > > sf > Practice safe eating - always use condiments Mid-Hudson Valley of New York. Is it as good just without the fan fare or the consortium? -- Steve Why is it that most nudists are people you don't want to see naked? |
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On 17-Dec-2004, "A.C." > wrote: > Scotty wrote: > > > I've used it in dozens of recipes, reductions, etc. It sucks. Am I the > only > > person on this planet that hates this crap? > > > > Scott. > > > it works pretty good in a viniagrette. it's my favorite salad dressing > when > mixed with some mild oil, dijon, honey, salt, pepper and some minced > garlic. > i've tried the other stuff as well, balsamic glazes yadda yadda and i'm > with > you on that. not impressed. but as kili brought up, i've never tried the > really good shit. A few drops does wonders in my collard greens and spinach. Like many things, too much is awful. If you taste the vinegar, you used too much. Guests should be asking you what you did to those greens to make them taste so good. Viniagrettes are another story. People sensitive to the taste should probably avoid using it anyplace where a strong vinegar taste is otherwise desireable. -- Brick(DL5BF, WA7ERO, HS4ADI) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups ---= East/West-Coast Server Farms - Total Privacy via Encryption =--- -----------== Posted via Newsfeed.Com - Uncensored Usenet News ==---------- http://www.newsfeed.com The #1 Newsgroup Service in the World! -----= Over 100,000 Newsgroups - Unlimited Fast Downloads - 19 Servers =----- |
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On 17-Dec-2004, "A.C." > wrote: > Scotty wrote: > > > I've used it in dozens of recipes, reductions, etc. It sucks. Am I the > only > > person on this planet that hates this crap? > > > > Scott. > > > it works pretty good in a viniagrette. it's my favorite salad dressing > when > mixed with some mild oil, dijon, honey, salt, pepper and some minced > garlic. > i've tried the other stuff as well, balsamic glazes yadda yadda and i'm > with > you on that. not impressed. but as kili brought up, i've never tried the > really good shit. A few drops does wonders in my collard greens and spinach. Like many things, too much is awful. If you taste the vinegar, you used too much. Guests should be asking you what you did to those greens to make them taste so good. Viniagrettes are another story. People sensitive to the taste should probably avoid using it anyplace where a strong vinegar taste is otherwise desireable. -- Brick(DL5BF, WA7ERO, HS4ADI) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups ---= East/West-Coast Server Farms - Total Privacy via Encryption =--- -----------== Posted via Newsfeed.Com - Uncensored Usenet News ==---------- http://www.newsfeed.com The #1 Newsgroup Service in the World! -----= Over 100,000 Newsgroups - Unlimited Fast Downloads - 19 Servers =----- |
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