balsamic vinegar

"Joe Cilinceon" <[email hidden]> wrote in message >

Quoted message said:

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

Modena should be embarrassed by that stuff. It should be called balsamic
colored vinegar. "While it may be OK as a salad dressing, it has no
comparison to the authentic aged true balsamic.

Edwin Pawlowski said:

"Joe Cilinceon" <[email hidden]> wrote in message >

Quoted message said:

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

So is nonfat mayo.

Quoted message said:

Modena should be embarrassed by that stuff. It should be called balsamic
colored vinegar. "While it may be OK as a salad dressing, it has no
comparison to the authentic aged true balsamic.

TJ's has two grades for about the same price. One (the tall round
bottle) has coloring added. That's why I chose the other.

--Blair

Blair P. Houghton said:

Edwin Pawlowski said:

"Joe Cilinceon" <[email hidden]> wrote in message >

Quoted message said:

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

So is nonfat mayo.

Quoted message said:

Modena should be embarrassed by that stuff. It should be called
balsamic colored vinegar. "While it may be OK as a salad dressing,
it has no comparison to the authentic aged true balsamic.

TJ's has two grades for about the same price. One (the tall round
bottle) has coloring added. That's why I chose the other.

--Blair

Sorry guys for recommending an inexpensive, fairly good product, which is
what the original question asked for. Instead of buying a bottle of vinegar
for $350 an oz I think I'll but the food first. I'm sure you guys only buy
Dom when you need a champagne punch. Oh well I get out of this conversation
now.
--

Joe Cilinceon

Joe Cilinceon said:

Sorry guys for recommending an inexpensive, fairly good product, which is
what the original question asked for. Instead of buying a bottle of vinegar
for $350 an oz I think I'll but the food first. I'm sure you guys only buy
Dom when you need a champagne punch. Oh well I get out of this conversation
now.

Dom hasn't been any good since the year on the bottle 007 ordered and
made it famous (which wasn't the year the movie was made).

Veuve Clicquot, thanks.

--Blair

Joe Cilinceon said:

Sorry guys for recommending an inexpensive, fairly good product, which is
what the original question asked for. Instead of buying a bottle of vinegar
for $350 an oz I think I'll but the food first. I'm sure you guys only buy
Dom when you need a champagne punch. Oh well I get out of this conversation
now.

Dom hasn't been any good since the year on the bottle 007 ordered and
made it famous (which wasn't the year the movie was made).

Veuve Clicquot, thanks.

--Blair

Blair P. Houghton said:

Joe Cilinceon said:

Sorry guys for recommending an inexpensive, fairly good product,
which is what the original question asked for. Instead of buying a
bottle of vinegar for $350 an oz I think I'll but the food first.
I'm sure you guys only buy Dom when you need a champagne punch. Oh
well I get out of this conversation now.

Dom hasn't been any good since the year on the bottle 007 ordered and
made it famous (which wasn't the year the movie was made).

Veuve Clicquot, thanks.

--Blair

I never could aquire a taste for it anyhow.

--

Joe Cilinceon

"Joe Cilinceon" <[email hidden]> wrote in message

Quoted message said:

Sorry guys for recommending an inexpensive, fairly good product, which is
what the original question asked for. Instead of buying a bottle of
vinegar for $350 an oz I think I'll but the food first. I'm sure you guys
only buy Dom when you need a champagne punch. Oh well I get out of this
conversation now.

I would have agreed with you in the past, but once you have the real
balsamic, you will know there is no comparison. I brought some back from
Italy and there is no comparison between the two products. They do not
taste the same, they do not pour the same. We're not talking the minor
difference between a Ferrari and an Escort, the difference is more like
comparing a Ferrari with a rubber band.

BTW, we did enjoy a bottle of Dom on our anniversary. Frankly, it is good,
but not that good to spend the difference between that and a $20 bottle.

Edwin Pawlowski said:

I would have agreed with you in the past, but once you have the real
balsamic, you will know there is no comparison. I brought some back
from Italy and there is no comparison between the two products. They
do not taste the same, they do not pour the same. We're not talking
the minor difference between a Ferrari and an Escort, the difference
is more like comparing a Ferrari with a rubber band.

BTW, we did enjoy a bottle of Dom on our anniversary. Frankly, it is
good, but not that good to spend the difference between that and a
$20 bottle.

You just don't get the point do you? Oh well you are correct and I'm
incorrect. Only buy the BEST "expensive" even if you are going to cook with
it.

--

Joe Cilinceon

"Joe Cilinceon" <[email hidden]> wrote in message

Quoted message said:

You just don't get the point do you? Oh well you are correct and I'm
incorrect. Only buy the BEST "expensive" even if you are going to cook
with it.

I guess I don't. Had you ever had the expensive stuff? Unless you have, you
will never get the point or see the difference. The stuff you cook with is
a sad imitation of the real deal. It should be even be called balsamic
vinegar. Adding caramel color? It may be OK for what it is, but it is
NOT real balsamic vinegar. No, I don't cook with the expensive stuff, it is
so good it is just added after the cooking is done. I like it on mushrooms.

Edwin Pawlowski said:

"Joe Cilinceon" <[email hidden]> wrote in message

Quoted message said:

You just don't get the point do you? Oh well you are correct and I'm
incorrect. Only buy the BEST "expensive" even if you are going to
cook with it.

I guess I don't. Had you ever had the expensive stuff? Unless you
have, you will never get the point or see the difference. The stuff
you cook with is a sad imitation of the real deal. It should be even
be called balsamic vinegar. Adding caramel color? It may be OK
for what it is, but it is NOT real balsamic vinegar. No, I don't
cook with the expensive stuff, it is so good it is just added after
the cooking is done. I like it on mushrooms.

YES for the umpteenth time I have and have had the expensive stuff. And yes
it is different but there is a place for it and it isn't cooking with it as
that is a real waste.

--

Joe Cilinceon

Edwin Pawlowski said:

"Joe Cilinceon" <[email hidden]> wrote in message

Quoted message said:

You just don't get the point do you? Oh well you are correct and
I'm incorrect. Only buy the BEST "expensive" even if you are going
to cook with it.

I guess I don't. Had you ever had the expensive stuff? Unless you
have, you will never get the point or see the difference. The stuff
you cook with is a sad imitation of the real deal. It should be even
be called balsamic vinegar. Adding caramel color? It may be OK
for what it is, but it is NOT real balsamic vinegar.

The stuff I buy has no added coloring. It's made in Modena, by this
company:

<http://www.monarifederzoni.it/eng/>

Here's what they say about it:

"In recent years, legal dispositions have defined the product in
increasingly rigorous terms, even precisely defining the difference
between Balsamic Vinegar of Modena and the Traditional Balsamic
Condiment of Modena. The latter remains a luxury product, sold at very
high prices and aged for many, many years."

The product is quite good. It's not the super syrupy expensive stuff,
but it's not fake either. I find it quite acceptable in both cooked and
uncooked uses.

Brian
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