[intended for the FAQ] Balsamic vinegar

Vilco said:

from long-boiled white longTrebbiano

It should have been "from long-boiled white Trebbiano"
--
Vilco
Think pink, drink rose'

Quoted message said:

PS - I wrote long-boiled but I'm not sure if it is the rigth term: I
simply
meant that this grape juice, for the production of the Tradizionale
versions, gets boiled for a long time, some days, until it reduces by more
than 50% (about 30 l from 70 l at start).
--
Vilco
Think pink, drink rose'

Quoting from the Aceto balsamico tradizionale di Modena website:
"The cooking of the must should occur at almost the same time as the
pressing. The must is cooked for several hours on a "direct flame and in an
open vessel" until it reaches a concentration averaging at around 50%."

Hope this help.
Guido

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

In article said:

Quoted message said:

PS - I wrote long-boiled but I'm not sure if it is the rigth term: I
simply
meant that this grape juice, for the production of the Tradizionale
versions, gets boiled for a long time, some days, until it reduces by more
than 50% (about 30 l from 70 l at start).
--
Vilco
Think pink, drink rose'

Quoting from the Aceto balsamico tradizionale di Modena website:
"The cooking of the must should occur at almost the same time as the
pressing. The must is cooked for several hours on a "direct flame and in an
open vessel" until it reaches a concentration averaging at around 50%."

Right. It's a [censored] to con the gullible into paying 50 to 150 times
the price of a perfectly reasonable substitute?

Cheers, Phred.

--
[email hidden]

Phred said:

Quoted message said:

Quoting from the Aceto balsamico tradizionale di Modena website:
"The cooking of the must should occur at almost the same time as the
pressing. The must is cooked for several hours on a "direct flame
and in an open vessel" until it reaches a concentration averaging at
around 50%."

Someone also lets the juice boil over low fire for longer time. In the
acetaia near my home, they use to let it boil a couple of days, probably due
to this and to the fact that they stop at night.

Quoted message said:

Right. It's a [censored] to con the gullible into paying 50 to 150 times
the price of a perfectly reasonable substitute?

I didn't undesrtand well. If you mean that "non tradizionale" can be a
perfectly reasonable substitute for "tradizionale", well... try tradizionale
once and you'll stick with it for a long time 🙂
First: it is damn concentrated, where you'd use a tablespoons of "balsamic
vinegar" you just use a couple of drops of "tradizionale baslamic vinegar".
Second: also if you use tablespoons of "non tradizionale", you'll never get
the flavours you get with some drops of tradizionale.
It happened to me, also: I always thougth "why spend 30 bucks for a vial
when I can pay 5 bucks for a bottle?" then I tried the tradizionale and have
settled with it. I use it often but in really small quantities, and I think
I'm not spending that much over plain balsamic vinegar. I gave up with plain
BV and just use only normal red wine vinegar and tradizionale BV.
--
Vilco
Think pink, drink rose'

Vilco said:

TRADITIONAL BALSAMIC VINEGAR (Aceto Balsamico Tradizionale)

[snip]

Quoted message said:

BALSAMIC VINEGAR ("Aceto Balsamico di Modena"😉

[snip]

Thanks, Vilco, this is much appreciated! I will try to put it in the
FAQ for the June posting.

Thanks to Guido, too!

Victor

In article said:

Phred said:

Quoted message said:

Quoting from the Aceto balsamico tradizionale di Modena website:
"The cooking of the must should occur at almost the same time as the
pressing. The must is cooked for several hours on a "direct flame
and in an open vessel" until it reaches a concentration averaging at
around 50%."

Someone also lets the juice boil over low fire for longer time. In the
acetaia near my home, they use to let it boil a couple of days, probably due
to this and to the fact that they stop at night.

Quoted message said:

Right. It's a [censored] to con the gullible into paying 50 to 150 times
the price of a perfectly reasonable substitute?

I didn't undesrtand well. If you mean that "non tradizionale" can be a
perfectly reasonable substitute for "tradizionale", well... try tradizionale
once and you'll stick with it for a long time 🙂
First: it is damn concentrated, where you'd use a tablespoons of "balsamic
vinegar" you just use a couple of drops of "tradizionale baslamic vinegar".
Second: also if you use tablespoons of "non tradizionale", you'll never get
the flavours you get with some drops of tradizionale.
It happened to me, also: I always thougth "why spend 30 bucks for a vial
when I can pay 5 bucks for a bottle?" then I tried the tradizionale and have
settled with it. I use it often but in really small quantities, and I think
I'm not spending that much over plain balsamic vinegar. I gave up with plain
BV and just use only normal red wine vinegar and tradizionale BV.

Thanks for the testimonial, Vilco. You have answered my question, but
I'm still not entirely convinced it's value for money. I guess it
depends a lot on what you want to do with the vinegar.

Cheers, Phred.

--
[email hidden]

Phred said:

In article said:

Phred said:

> Quoting from the Aceto balsamico tradizionale di Modena website:
> "The cooking of the must should occur at almost the same time as the
> pressing. The must is cooked for several hours on a "direct flame
> and in an open vessel" until it reaches a concentration averaging at
> around 50%."

Someone also lets the juice boil over low fire for longer time. In the
acetaia near my home, they use to let it boil a couple of days, probably due
to this and to the fact that they stop at night.

Quoted message said:

Right. It's a [censored] to con the gullible into paying 50 to 150 times
the price of a perfectly reasonable substitute?

I didn't undesrtand well. If you mean that "non tradizionale" can be a
perfectly reasonable substitute for "tradizionale", well... try tradizionale
once and you'll stick with it for a long time 🙂
First: it is damn concentrated, where you'd use a tablespoons of "balsamic
vinegar" you just use a couple of drops of "tradizionale baslamic vinegar".
Second: also if you use tablespoons of "non tradizionale", you'll never get
the flavours you get with some drops of tradizionale.
It happened to me, also: I always thougth "why spend 30 bucks for a vial
when I can pay 5 bucks for a bottle?" then I tried the tradizionale and have
settled with it. I use it often but in really small quantities, and I think
I'm not spending that much over plain balsamic vinegar. I gave up with plain
BV and just use only normal red wine vinegar and tradizionale BV.

Thanks for the testimonial, Vilco. You have answered my question, but
I'm still not entirely convinced it's value for money. I guess it
depends a lot on what you want to do with the vinegar.

Cheers, Phred.

--
[email hidden]

I think you need to calculate cost per serving / use and not get hung up
on cost per bottle / volume. The same thing applies to sun dried
tomatoes and oil cured olives, both are pretty expensive by volume, but
are used in pretty small quantities making the cost per service quite
reasonable.

Pete C.

Phred said:

Thanks for the testimonial, Vilco. You have answered my question, but
I'm still not entirely convinced it's value for money.

Side-by-side taste tests will fix that. The good stuff may not be
worth what they're charging for it, but it's worth way more than what
they're charging for the fake good stuff.

--Blair

Victor Sack wrote

Quoted message said:

Quoted message said:

TRADITIONAL BALSAMIC VINEGAR (Aceto Balsamico Tradizionale)

[snip]

Quoted message said:

BALSAMIC VINEGAR ("Aceto Balsamico di Modena"😉

[snip]

Quoted message said:

Thanks, Vilco, this is much appreciated! I will try to put it in

the

Quoted message said:

FAQ for the June posting.

Thanks to Guido, too!

Thank you and thanks to all who participated in this quick briefing
about BV 😉
You know, I'm from these places and I'm a food & wine geek, it's a
matter of principle to me.
Don't think everybody here is using tradizionale, the opposite is much
true: in my colleagues lunch-kit there's a bottle of Monari e
Federzoni BV of Modena, and sometimes I happily take some of it on my
peas and tuna, but on my part I'm leaning towards these gastro-wonders
we have in our area. Gotta think about next week's wine degustation:
an older colleague is going to bring a 1997 tuscan sagiovese, I will
find something easy to find and good to match with it.
--
Vilco
Think pink, drink rose'

In article said:

Phred said:

In article <[email hidden]>, "Vilco" <[email hidden]>

Quoted message said:

Quoted message said:

Phred wrote:

>> Quoting from the Aceto balsamico tradizionale di Modena website:
>> "The cooking of the must should occur at almost the same time as the
>> pressing. The must is cooked for several hours on a "direct flame
>> and in an open vessel" until it reaches a concentration averaging at
>> around 50%."

Someone also lets the juice boil over low fire for longer time. In the
acetaia near my home, they use to let it boil a couple of days, probably due
to this and to the fact that they stop at night.

> Right. It's a [censored] to con the gullible into paying 50 to 150 times
> the price of a perfectly reasonable substitute?

I didn't undesrtand well. If you mean that "non tradizionale" can be a
perfectly reasonable substitute for "tradizionale", well... try tradizionale
once and you'll stick with it for a long time 🙂
First: it is damn concentrated, where you'd use a tablespoons of "balsamic
vinegar" you just use a couple of drops of "tradizionale baslamic vinegar".
Second: also if you use tablespoons of "non tradizionale", you'll never get
the flavours you get with some drops of tradizionale.
It happened to me, also: I always thougth "why spend 30 bucks for a vial
when I can pay 5 bucks for a bottle?" then I tried the tradizionale and have
settled with it. I use it often but in really small quantities, and I think
I'm not spending that much over plain balsamic vinegar. I gave up with plain
BV and just use only normal red wine vinegar and tradizionale BV.

Thanks for the testimonial, Vilco. You have answered my question, but
I'm still not entirely convinced it's value for money. I guess it
depends a lot on what you want to do with the vinegar.

I think you need to calculate cost per serving / use and not get hung up
on cost per bottle / volume. The same thing applies to sun dried
tomatoes and oil cured olives, both are pretty expensive by volume, but
are used in pretty small quantities making the cost per service quite
reasonable.

Yep. I agree with that in principle, Pete. But in this specific
example, I don't use vinegar much for the flavour, more for the
chemistry. And that mark up of 50 to 150 times does rather stretch
the point, even for flavour IMO. However, on the other side of the
coin, I think I've probably drifted away from the point it's BV that
Vilco is talking about, not just "vinegar". [And to drift totally
away from topic - A fine old pub in a town not far from here is
affectionately known to locals as the BV. 🙂 ]

Cheers, Phred.

--
[email hidden]

[And to drift totally

Quoted message said:

away from topic - A fine old pub in a town not far from here is
affectionately known to locals as the BV. 🙂 ]

Cheers, Phred.

And one of the must-do's for a tourist in San Francisco is an Irish Coffee
at the BV on the wharf.
Dee Dee