Is there a middle ground between faux Balsamic and $25/ounce Balsamic?


--

Reply in group, but if emailing add another
zero, and remove the last word.

Tom Del Rosso wrote:
> Is there a middle ground between faux Balsamic and $25/ounce Balsamic?

Mogen David concord grape wine.

Sheldon L'Chiam

Tom Del Rosso wrote:
>
> Is there a middle ground between faux Balsamic and $25/ounce Balsamic?

I rather like the balsamic vingar at Trader Joe's
that comes in the small square bottle with the red
label.

Ckeck out your local Asian Grocer for Chinese Black Vinegar. Similar
product, under 4$/bottle.

Tom Del Rosso wrote:
> Is there a middle ground between faux Balsamic and $25/ounce Balsamic?
>
>
> --
>
> Reply in group, but if emailing add another
> zero, and remove the last word.

"Tom Del Rosso" > wrote in message
...
> Is there a middle ground between faux Balsamic and $25/ounce Balsamic?
>
>
>

No.

Unless you actually try the expensive stuff, you have no way of knowing
that. People have been touting the $4 Trader Joe's, the Colavita, the
whatever. If you like a dark colored vinegar, slightly sweeter than the
white stuff, enjoy it; just don't think you are using Balsamic vinegar The
reality is, you cannot compare it with the real deal. Right now I have four
bottles. They sold for $5, $3, $40, $48. The $48 bottle was bought in
Italy and would probably be $60 or more here. The cheap stuff is OK for a
marinade, or on a salad, but it is not good for fruit, good cheese, etc.

In article
>,
"Tom Del Rosso" > wrote:

> Is there a middle ground between faux Balsamic and $25/ounce Balsamic?

Cook's Illustrated likes Whole Foods' 365 brand .... Your choice
whether you like CI's take on things.

sd

If you are talking about Traditional Balsamic Vinegar (both Modena and
Reggio Emilia)
the answer is NO.
Ciao, Guido who was in Modena last week and spent a fortune....


--
__________________________________________
http://www.yummyfood.net
Quick and easy international recipes


"Tom Del Rosso" > ha scritto nel messaggio
...
> Is there a middle ground between faux Balsamic and $25/ounce Balsamic?
>
>
> --
>
> Reply in group, but if emailing add another
> zero, and remove the last word.
>
>

Tom Del Rosso wrote:
> Is there a middle ground between faux Balsamic and $25/ounce Balsamic?

You can get balsamic in many grades, aged for any number of years, at
all the price points.

But really, you don't notice the transcendent flavor change until
you're paying several dollars per ounce.

But if you want the non-faux Balsamico Tradizionale de Modena that
meets all the requirements for the name, it will cost you $25/ounce or
more.

I've never tasted the real deal, so I can't tell you if it's even
better than the really tasty expensive balsamic I have tried. They're
all way better than the salad-dressing ingredient that's sold by
Colavita and Trader Joe's. That's for sure.

--Blair

Tom Del Rosso wrote:
> Is there a middle ground between faux Balsamic and $25/ounce Balsamic?

I have no clue why balsamic vineger is such a hot commodity. It's just dark
vinegar, folks. No biggie. Buy some Kraft balsamic vinegar and olive oil
salad dressing if that's what you're after. You'll get the same thing for
half the cost.

Jill

Sure!
Like Maple syrup and Mapeline....
Guido
--
________________________________________
http://www.yummyfood.net
Quick and easy international recipes

"jmcquown" > ha scritto nel messaggio
. ..
> Tom Del Rosso wrote:
>> Is there a middle ground between faux Balsamic and $25/ounce Balsamic?
>
> I have no clue why balsamic vineger is such a hot commodity. It's just
> dark
> vinegar, folks. No biggie. Buy some Kraft balsamic vinegar and olive oil
> salad dressing if that's what you're after. You'll get the same thing for
> half the cost.
>
> Jill
>
>

"jmcquown" > wrote in message

> I have no clue why balsamic vineger is such a hot commodity. It's just
> dark
> vinegar, folks. No biggie. Buy some Kraft balsamic vinegar and olive oil
> salad dressing if that's what you're after. You'll get the same thing for
> half the cost.

Have you ever had the good stuff? Evidently not or you would not make that
comment. Real balsamic is NOT just dark vinegar. The stuff sold for $3 to
$10 a bottle is, just as you say. It is a sad "reproduction" that often
contains colorants to imitate real balsamic. The aged balsamic does not
taste like vinegar at all. Sort of the difference between a great Burgundy
wine and prune juice.

If you want a salad dressing with a different color and a slightly different
taste, go for the cheap stuff, but don't kid yourself to think you are using
balsamic vinegar. Like comparing a fine single malt Scotch with KoolAid.

Edwin Pawlowski wrote:
> "jmcquown" > wrote in message
>
>> I have no clue why balsamic vineger is such a hot commodity. It's
>> just dark
>> vinegar, folks. No biggie. Buy some Kraft balsamic vinegar and
>> olive oil salad dressing if that's what you're after. You'll get
>> the same thing for half the cost.
>
> Have you ever had the good stuff? Evidently not or you would not
> make that comment. Real balsamic is NOT just dark vinegar. The
> stuff sold for $3 to $10 a bottle is, just as you say. It is a sad
> "reproduction" that often contains colorants to imitate real
> balsamic. The aged balsamic does not taste like vinegar at all.
> Sort of the difference between a great Burgundy wine and prune juice.
>
> If you want a salad dressing with a different color and a slightly
> different taste, go for the cheap stuff, but don't kid yourself to
> think you are using balsamic vinegar. Like comparing a fine single
> malt Scotch with KoolAid.

Apparently I haven't had the good stuff, but then again I don't use enough
vinegar in anything I cook to care to spend $25 for a bottle of the stuff.
A fine single malt scotch, on the other hand... I can definitely tell the
difference between crap and KoolAid

Jill

"jmcquown" > wrote in message
>
> Apparently I haven't had the good stuff, but then again I don't use enough
> vinegar in anything I cook to care to spend $25 for a bottle of the stuff.
> A fine single malt scotch, on the other hand... I can definitely tell the
> difference between crap and KoolAid

For $25, it is still mediocre. Spend $40 to $100 for it. No, it is not a
substitute for vinegar, it is a whole different product as you will tell as
soon as you take a taste.

Price is only one factor. The other is where you buy it. A "gourmet" store
near us has a bottle for $12. Half hour later, I bought the same exact
brand and blend at Stop & Shop for $4.

Edwin Pawlowski wrote:
> "jmcquown" > wrote in message
>>
>> Apparently I haven't had the good stuff, but then again I don't use
>> enough vinegar in anything I cook to care to spend $25 for a bottle
>> of the stuff. A fine single malt scotch, on the other hand... I can
>> definitely tell the difference between crap and KoolAid
>
> For $25, it is still mediocre. Spend $40 to $100 for it. No, it is
> not a substitute for vinegar, it is a whole different product as you
> will tell as soon as you take a taste.
>
> Price is only one factor. The other is where you buy it. A
> "gourmet" store near us has a bottle for $12. Half hour later, I
> bought the same exact brand and blend at Stop & Shop for $4.

Considering how often (seldom) I use vinegar, I guess I'll take a pass. But
thanks for the information; I'm sure some will find it very enlightning!

Jill

>Have you ever had the good stuff? Evidently not or you would not make that
>comment. Real balsamic is NOT just dark vinegar. The stuff sold for $3 to
>$10 a bottle is, just as you say. It is a sad "reproduction" that often
>contains colorants to imitate real balsamic. The aged balsamic does not
>taste like vinegar at all. Sort of the difference between a great Burgundy
>wine and prune juice.

I dunno... I watch cooking shows where
the Tele-chef goes into orgasm over
"Extra-Virgin-Olive-Oil"

I've dunked lots of bread into lots of
different olive oils....
And it still tastes like motor-oil to me.
( I'll stay with "Extra Virgin Creamery Butter" )

<rj>

<RJ> replied:

>> Have you ever had the good stuff? Evidently not or you would not make
>> that comment. Real balsamic is NOT just dark vinegar. The stuff sold
>> for $3 to $10 a bottle is, just as you say. It is a sad "reproduction"
>> that often contains colorants to imitate real balsamic. The aged
>> balsamic does not taste like vinegar at all. Sort of the difference
>> between a great Burgundy wine and prune juice.
>
> I dunno... I watch cooking shows where
> the Tele-chef goes into orgasm over
> "Extra-Virgin-Olive-Oil"
>
> I've dunked lots of bread into lots of
> different olive oils....
> And it still tastes like motor-oil to me.
> ( I'll stay with "Extra Virgin Creamery Butter" )


Citing your personal tastes misses the point. Ed's point was that balsamico
tradizionale differs significantly from its imitators. Whether you *like* it
or not is up to you. It's a luxury item, certainly, but that doesn't
guarantee you'll like it. (For example, I don't go wild for Beluga caviar
*or* champagne. And I like truffles, but not enough to pay through the nose
for them.)

You might like the good balsamic or you might not, but don't assume you
won't like it based on your experiences with the cheap stuff. Whether
you're willing to spend the money to try the good stuff is a choice that
only you can make. However, you don't have to buy an entire bottle to find
out: Sometimes you can find balsamico tradizionale in high-end restaurants;
I've seen it offered as an accompaniment to strawberries (either as dessert
or a salad) and as an accompaniment for Parmesano Reggiano on a cheese tray.

Bob

Bob Terwilliger wrote:
> <RJ> replied:
>
>>> Have you ever had the good stuff? Evidently not or you would not
>>> make that comment. Real balsamic is NOT just dark vinegar.
>>
>> I dunno... I watch cooking shows where
>> the Tele-chef goes into orgasm over
>> "Extra-Virgin-Olive-Oil"
>>
>> I've dunked lots of bread into lots of
>> different olive oils....

> Citing your personal tastes misses the point. Ed's point was that
> balsamico tradizionale differs significantly from its imitators.
>
> You might like the good balsamic or you might not, but don't assume
> you won't like it based on your experiences with the cheap stuff.
> Bob

But how are you supposed to know what is the GOOD STUFF?

Jill

"jmcquown" > wrote

> Bob Terwilliger wrote:

>> You might like the good balsamic or you might not, but don't assume
>> you won't like it based on your experiences with the cheap stuff.
>> Bob
>
> But how are you supposed to know what is the GOOD STUFF?

I don't know what is the good stuff, either. I have bought the Fini brand
from Williams Sonoma, it's 8 whatever ounces for some 12 bucks. It
probably wouldn't pass the test. I got it because this place I go,
Barnacle Bill's, that's the brand they would give you with your caprese
salad.

And it's perfect for me, I think it's very tasty.

nancy

Jill wrote:

>> You might like the good balsamic or you might not, but don't assume
>> you won't like it based on your experiences with the cheap stuff.
>> Bob
>
> But how are you supposed to know what is the GOOD STUFF?

Oh, sorry, I thought that was clear. If it says "balsamico tradizionale,"
it's what I'm calling the "good stuff." It's not that easy to find; most
grocery stores don't carry it.

Bob

Bob Terwilliger wrote:
> Jill wrote:
>
>>> You might like the good balsamic or you might not, but don't assume
>>> you won't like it based on your experiences with the cheap stuff.
>>> Bob
>>
>> But how are you supposed to know what is the GOOD STUFF?
>
> Oh, sorry, I thought that was clear. If it says "balsamico
> tradizionale," it's what I'm calling the "good stuff." It's not that
> easy to find; most grocery stores don't carry it.
>
> Bob

Then obviously I wouldn't find it since I'm not shopping for food at places
that don't carry other groceries (except perhaps a meat market or farmers
market for veggies). I'm not one of those people who says "Oh, it costs
$25, therefore it must be *better*." Ha! Nope, I don't fall for that
trick. And you yourself stated you can find the same good stuff for $4...
so what's a hapless waif such as myself supposed to think?

Jill

"Bob Terwilliger" > wrote in message
>
> Oh, sorry, I thought that was clear. If it says "balsamico tradizionale,"
> it's what I'm calling the "good stuff." It's not that easy to find; most
> grocery stores don't carry it.
>

And don't think of it as another vinegar. Think of it as another condiment
or a sauce because it is noting like you think of normal vinegars.

Jill wrote about balsamico tradizionale:

> Then obviously I wouldn't find it since I'm not shopping for food at
> places that don't carry other groceries (except perhaps a meat market or
> farmers market for veggies). I'm not one of those people who says "Oh, it
> costs $25, therefore it must be *better*." Ha! Nope, I don't fall for
> that trick. And you yourself stated you can find the same good stuff for
> $4... so what's a hapless waif such as myself supposed to think?

I never stated anything of the sort. Please check your attributions.

Bob

In article >, says...
> I don't know what is the good stuff, either. I have bought the Fini brand
> from Williams Sonoma, it's 8 whatever ounces for some 12 bucks. It
> probably wouldn't pass the test. I got it because this place I go,
> Barnacle Bill's, that's the brand they would give you with your caprese
> salad.
>
> And it's perfect for me, I think it's very tasty.
>
>
>

If you want to experience the best in balsamic vinegar, a reliable
source is the Rare Wine Company (http://www.rarewineco.com/home.html).
their main focus is wine but they also import top-end balsamico. Olive
oil too. They are far from cheap but they do provide truly excellent
products.

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