balsamic vinegar

"karl gruber" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am having a difficult time finding a quality balsamic vinegar. One that
isnt sour, weak, too vinegary, etc. etc. Can anyone help me? I would like

to

Quoted message said:

find one that is thick and rich!!!!
Love,
Susie on Carl's computer!!

when you find it, put 1/3 cup in crock pot along with 1/4 cup EVOO over
boneless porkchops or pork roast. Sprinkle thyme, marjoram, rosemary and a
bay leaf over contents. Cook on low heat until meat falls apart.
-ginny

karl gruber said:

I am having a difficult time finding a quality balsamic vinegar. One
that isnt sour, weak, too vinegary, etc. etc. Can anyone help me? I
would like to find one that is thick and rich!!!!
Love,
Susie on Carl's computer!!

Colavita is a pretty good reasonably price brand that readily available in
most large super markets, at least her in the US. You didn't say where you
are located so I can only assume.

One thing you can do to improve on a poor quality balsamic is to put into a
sauce pan and reduce it a bit. I've done this with some very poor balsamics
and it was a real improvement.

--

Joe Cilinceon

"karl gruber" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am having a difficult time finding a quality balsamic vinegar. One that
isnt sour, weak, too vinegary, etc. etc. Can anyone help me? I would like
to find one that is thick and rich!!!!
Love,
Susie on Carl's computer!!

REAL balsamic vinegar is made in Modena, Italy from cooked grape must that
is then aged for years in wooden barrels. It's very expensive. The stuff in
supermarkets is really just red wine vinegar with caramel coloring and other
stuff added.

Check out this stuff for sale at more than $400 per cup!

http://www.igourmet.com/shoppe/shoppe.asp?cat=6&subcat=Balsamic+Vinegar

Of course, I guess you have to expect to pay extra if you're buying from a
"shoppe."
--

--Rich

Amazon gourmet food has a wide selection of balsamic vinegar.
Keep in mind that the "real thing" must be labeled
TRADITIONAL Balsamic Vinegar
Could be made in Modena or Reggio Emilia.
It must be aged not less than 12 years, but usually the good stuff is always
over 50 years old.
Even here in Italy it's very very expensive , and in the area of
production it is common to give a bottle as wedding gift.
Guido

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

"karl gruber" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

I am having a difficult time finding a quality balsamic vinegar. One that
isnt sour, weak, too vinegary, etc. etc. Can anyone help me? I would like
to find one that is thick and rich!!!!
Love,
Susie on Carl's computer!!

Rich said:

REAL balsamic vinegar is made in Modena, Italy from cooked grape must that
is then aged for years in wooden barrels. It's very expensive. The stuff in
supermarkets is really just red wine vinegar with caramel coloring and other
stuff added. [snip]

Trader Joe's sells several balsamic vinegars. According to the labels,
at least two of them are from Modena. They are not terribly expensive.
-aem

Rich said:

REAL balsamic vinegar is made in Modena, Italy from cooked grape must
that is then aged for years in wooden barrels. It's very expensive.
The stuff in supermarkets is really just red wine vinegar with
caramel coloring and other stuff added.

Check out this stuff for sale at more than $400 per cup!

http://www.igourmet.com/shoppe/shoppe.asp?cat=6&subcat=Balsamic+Vinegar

Of course, I guess you have to expect to pay extra if you're buying
from a "shoppe."

The Colavita I listed is made in Modena and is aged 12 years. Sure not $400
per cup, I'm sure there are some in that price range.

--

Joe Cilinceon

guido said:

Amazon gourmet food has a wide selection of balsamic vinegar.
Keep in mind that the "real thing" must be labeled
TRADITIONAL Balsamic Vinegar
Could be made in Modena or Reggio Emilia.
It must be aged not less than 12 years, but usually the good stuff is always
over 50 years old.
Even here in Italy it's very very expensive , and in the area of
production it is common to give a bottle as wedding gift.
Guido

My brother lived in Modena for a while, and bought me a 25-year-old
bottle. It cost him a small fortune, and we only wheel it out on
special occasions; it's utterly, utterly glorious just drizzled very
sparingly over shaved Parmesan. (GOOD Parmesan, that is. The foully
expensive kind.)

I found this site - they've got some quite elderly balsamic. Good luck!
http://www.clubsauce.com/products/balsamic_vinegar.shtml

--
www.gastronomydomine.com

karl gruber said:

I am having a difficult time finding a quality balsamic vinegar. One that
isnt sour, weak, too vinegary, etc. etc. Can anyone help me? I would like to
find one that is thick and rich!!!!
Love,
Susie on Carl's computer!!

If you have a Trader Joe's nearby, your problem is solved. Buy their
"short, square" bottle".
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

guido said:

Amazon gourmet food has a wide selection of balsamic vinegar.
Keep in mind that the "real thing" must be labeled
TRADITIONAL Balsamic Vinegar
Could be made in Modena or Reggio Emilia.
It must be aged not less than 12 years, but usually the good stuff is always
over 50 years old.
Even here in Italy it's very very expensive , and in the area of
production it is common to give a bottle as wedding gift.
Guido

I think the "rejects" from Moderna are pretty darn good and a whole
lot less expensive.
🙂
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

karl gruber said:

I am having a difficult time finding a quality balsamic vinegar. One
that
isnt sour, weak, too vinegary, etc. etc. Can anyone help me? I would
like to
find one that is thick and rich!!!!
Love,

I was able to get a decent bottle in Providence, RI at Tony's Colonial, but
it is not shown on the web page.
http://tonyscolonial.com/tonysonline.php3?cid=5&cidn=Balsalmic+Vinegar&SID=121451471289524873719990
I paid $40 for the one I got there.

The only other bottle I have that is better, I got in Italy and paid about
$50 for it. If you want good, you will pay at least that much, maybe more.

Joe Cilinceon said:

Rich said:

REAL balsamic vinegar is made in Modena, Italy from cooked grape must
that is then aged for years in wooden barrels. It's very expensive.
The stuff in supermarkets is really just red wine vinegar with
caramel coloring and other stuff added.

Check out this stuff for sale at more than $400 per cup!

http://www.igourmet.com/shoppe/shoppe.asp?cat=6&subcat=Balsamic+Vinegar

Of course, I guess you have to expect to pay extra if you're buying
from a "shoppe."

The Colavita I listed is made in Modena and is aged 12 years. Sure not $400
per cup, I'm sure there are some in that price range.

--

Joe Cilinceon

I must confess (shameful sigh)! I've never knowingly eaten any food
that uses balsamic vinegar. Because some recipes that use BV look so
tasty on FoodTV and other channels, I had to buy some to check it out
myself.

Also, I've never cooked with BV, but that doesn't phase/faze me <G>; I'm
a fairly good cook or so I'm told. I'm going to have to try Ginny's
recipe for pork using BV that she shared earlier in this thread 🙂 It
sounds delicious.

So, just last week while at a local specialty gourmet/cooking store, I
purchased some Colavita aged BV (6 star [?]) on a whim. I had quite a
selection to choose from for various BV "brands," but since I had
purchased some Colavita EVOO a couple of weeks ago, I figured I'd stick
with the Colavita brand (what the heck, eh??). The label on the
Colavita BV describes it as a "sweet vinegar of Modena" (product of
Italy) with an acidity of 6% (percent).

About that $400 cup of BV. The Colavita BV didn't seem to pricey (?),
albeit I had purchased it from a store not known for bargain prices
<g>. I paid US$5.48 (tax excluded) for 17 fl. oz. (503 ml). On the
other hand, I thought the Colavita EVOO (purchased from same store
mentioned already) was quite pricey at US$18.47 for 17 fl. oz (500 ml).
Due to another whim and episode of compulsive buying, I chose that
particular Colavita EVOO because I liked the shape of its bottle with a
pouring spout <VBG> (what can I say?). But, I rarely buy EVOO, so I
have no basis to compare the quality and price of EVOO; same goes with
BV.

I'm sure prices for the Colavita products will vary depending on
locality, store, etc. Oh, there's a website listed on the Colavita BV
bottle, and guess what it is (hold y'all's breaths) -------->
http://www.colavita.com <g>.

Sky

Skyhooks said:

I must confess (shameful sigh)! I've never knowingly eaten any food
that uses balsamic vinegar. Because some recipes that use BV look so
tasty on FoodTV and other channels, I had to buy some to check it out
myself.

Also, I've never cooked with BV, but that doesn't phase/faze me <G>;
I'm a fairly good cook or so I'm told. I'm going to have to try
Ginny's recipe for pork using BV that she shared earlier in this
thread 🙂 It sounds delicious.

So, just last week while at a local specialty gourmet/cooking store, I
purchased some Colavita aged BV (6 star [?]) on a whim. I had quite a
selection to choose from for various BV "brands," but since I had
purchased some Colavita EVOO a couple of weeks ago, I figured I'd
stick with the Colavita brand (what the heck, eh??). The label on the
Colavita BV describes it as a "sweet vinegar of Modena" (product of
Italy) with an acidity of 6% (percent).

About that $400 cup of BV. The Colavita BV didn't seem to pricey (?),
albeit I had purchased it from a store not known for bargain prices
<g>. I paid US$5.48 (tax excluded) for 17 fl. oz. (503 ml). On the
other hand, I thought the Colavita EVOO (purchased from same store
mentioned already) was quite pricey at US$18.47 for 17 fl. oz (500
ml). Due to another whim and episode of compulsive buying, I chose
that particular Colavita EVOO because I liked the shape of its bottle
with a pouring spout <VBG> (what can I say?). But, I rarely buy
EVOO, so I have no basis to compare the quality and price of EVOO;
same goes with BV.

I'm sure prices for the Colavita products will vary depending on
locality, store, etc. Oh, there's a website listed on the Colavita BV
bottle, and guess what it is (hold y'all's breaths) -------->
http://www.colavita.com <g>.

Sky

I suggest you just reduce the Colavita in a sauce pan if you want to taste
the expensive stuff. I buy the Colavita Olive oil by the gallon can. But
then I buy peanut oil and soy sauce by the gallon as well. I also buy and
have other brands of Balsamic vinegars in my collection. I have a couple of
bottles I use on in salad dressing and others I cook with for some dishes.
The Colavita fills in for everything in a pinch.

--

Joe Cilinceon

In rec.food.cooking said:

On the
other hand, I thought the Colavita EVOO (purchased from same store
mentioned already) was quite pricey at US$18.47 for 17 fl. oz (500 ml).

Wow. I just bought a bottle of Colvita "Extra Virgin Olive Oil First Cold
Pressing". 17 Ounces for $8.59.

If I were you, I'd never go back to that store...

Quoted message said:

I'm sure prices for the Colavita products will vary depending on
locality, store, etc. Oh, there's a website listed on the Colavita BV
bottle, and guess what it is (hold y'all's breaths) -------->
http://www.colavita.com <g>.

Quoted message said:

Sky

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

Quoted message said:

In rec.food.cooking said:

On the
other hand, I thought the Colavita EVOO (purchased from same store
mentioned already) was quite pricey at US$18.47 for 17 fl. oz (500
ml).

Wow. I just bought a bottle of Colvita "Extra Virgin Olive Oil First
Cold Pressing". 17 Ounces for $8.59.

If I were you, I'd never go back to that store...

Quoted message said:

I'm sure prices for the Colavita products will vary depending on
locality, store, etc. Oh, there's a website listed on the Colavita
BV bottle, and guess what it is (hold y'all's breaths) -------->
http://www.colavita.com <g>.

Quoted message said:

Sky

I think I paid about $30 for a 3 liter can (5qt 5.4 fl oz.) of Extra Virgin
Olive Oil First Cold Pressing. I pay about $3 for a 16.9 oz bottle of
Colavita Balsamic Vinegar.

--

Joe Cilinceon

Joe Cilinceon said:

I suggest you just reduce the Colavita in a sauce pan if you want to taste
the expensive stuff.

Er, no.

It may be as thick as the expensive stuff, and maybe even as sweet, but
it's missing about 10 years of chemical reactions and filtering in the
barrel, so there will be other flavors that aren't there.

I had a chance in Sur la Table a few weeks ago to taste several grades
of balsamic side-by-side. The oldest (and most expensive) one stood
well away from the rest in terms of enjoyability.

Quoted message said:

I buy the Colavita Olive oil by the gallon can. But
then I buy peanut oil and soy sauce by the gallon as well. I also buy and
have other brands of Balsamic vinegars in my collection. I have a couple of
bottles I use on in salad dressing and others I cook with for some dishes.
The Colavita fills in for everything in a pinch.

I got a bottle of Trader Joe's (the "gold" model, $4 for a square
bottle of 8 or 10 oz) yesterday because I'm almost out of the Colavita.
I don't think there's any substantive difference. The Colavita may be
a tad more rich, but I've had that bottle for a couple of years, so
evaporation alone is probably responsible and in any case they've
probably made changes to their process since then, so I wouldn't expect
the C. to taste the same now as then anyway.

I'm seriously considering getting that top-of-the-line bottle from SLT,
though...

--Blair

Blair P. Houghton said:

Joe Cilinceon said:

I suggest you just reduce the Colavita in a sauce pan if you want to
taste the expensive stuff.

Er, no.

It may be as thick as the expensive stuff, and maybe even as sweet,
but it's missing about 10 years of chemical reactions and filtering
in the barrel, so there will be other flavors that aren't there.

True, but then how many can taste those difference when mixed in a salad
dressing or used in cooking.

Quoted message said:

I had a chance in Sur la Table a few weeks ago to taste several grades
of balsamic side-by-side. The oldest (and most expensive) one stood
well away from the rest in terms of enjoyability.

I have a couple of bottles of Balsamic that are aged 25 years or longer. Yes
they are better but I only use them as stand alone items.

Quoted message said:

Quoted message said:

I buy the Colavita Olive oil by the gallon can. But
then I buy peanut oil and soy sauce by the gallon as well. I also
buy and have other brands of Balsamic vinegars in my collection. I
have a couple of bottles I use on in salad dressing and others I
cook with for some dishes. The Colavita fills in for everything in a
pinch.

I got a bottle of Trader Joe's (the "gold" model, $4 for a square
bottle of 8 or 10 oz) yesterday because I'm almost out of the
Colavita. I don't think there's any substantive difference. The
Colavita may be a tad more rich, but I've had that bottle for a
couple of years, so evaporation alone is probably responsible and in
any case they've probably made changes to their process since then,
so I wouldn't expect the C. to taste the same now as then anyway.

There are also other brands that are as good for cost as the Colavita, but
not always easy to find.

Quoted message said:

I'm seriously considering getting that top-of-the-line bottle from
SLT, though...

SLT?

Quoted message said:

--Blair

--

Joe Cilinceon

"karl gruber" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am having a difficult time finding a quality balsamic vinegar. One that
isnt sour, weak, too vinegary, etc. etc. Can anyone help me? I would like
to find one that is thick and rich!!!!
Love,
Susie on Carl's computer!!

This episode of "The Genuine Article" is coming up on the "Fine Living"
channel today or tomorrow. Check your listings.

http://www.fineliving.com/fine/genuine_article/episode/0,1663,FINE_1416_78,00.html

--Rich

Joe Cilinceon said:

Blair P. Houghton said:

Joe Cilinceon said:

I suggest you just reduce the Colavita in a sauce pan if you want to
taste the expensive stuff.

Er, no.

It may be as thick as the expensive stuff, and maybe even as sweet,
but it's missing about 10 years of chemical reactions and filtering
in the barrel, so there will be other flavors that aren't there.

True, but then how many can taste those difference when mixed in a salad
dressing or used in cooking.

You wouldn't even consider the expensive stuff for that.

Quoted message said:

Quoted message said:

I'm seriously considering getting that top-of-the-line bottle from
SLT, though...

SLT?

Surly Table.

--Blair

Blair P. Houghton said:

Joe Cilinceon said:

Blair P. Houghton said:

Joe Cilinceon wrote:
> I suggest you just reduce the Colavita in a sauce pan if you want
> to taste the expensive stuff.

Er, no.

It may be as thick as the expensive stuff, and maybe even as sweet,
but it's missing about 10 years of chemical reactions and filtering
in the barrel, so there will be other flavors that aren't there.

True, but then how many can taste those difference when mixed in a
salad dressing or used in cooking.

You wouldn't even consider the expensive stuff for that.

Quoted message said:

Quoted message said:

I'm seriously considering getting that top-of-the-line bottle from
SLT, though...

SLT?

Surly Table.

--Blair

I rest my case for Colavita being fine for most uses. g

--

Joe Cilinceon