olive oil + balsamic vinegar = ??

"James Morris" <[email hidden]> wrote in message
news:opr6y69oy6vgq6cz@spike...

Quoted message said:

I need some information here.

A recent phenomena in American restaurants is to let olive
oil and balsamic vinegar meld and use that on bread
instead of butter.

1) What do the French, Italians, Europeans call this? What
do American cooks call this? I just want to know what
to call this stuff 😉.
2) I purchased some expensive (hopefully good) olive oil
and balsamic vinegar. I've seen people combine it let
it continually meld for use at a later time. I want to
do the same. Do I add anything aside from the oil and
vinegar? Garlic maybe? any herbs?
3) What should the ratio of oil to vinegar (1:1?) be?

4)What can I use this on aside from a dipping sauce? Will
it make a good salad dressing?

Thanks for your help. I'd appreciate any info on this
thing 😉.

james

Oil and vinger do not meld. If people mixed them and kept
them around it was probably just for convenience. You can
mix it just before use, although if you add spices it might
be improved by sitting. Salt and pepper for sure, fresh
herbs would be nice. I suggest 4 parts oil to 1 part vinegar
as a starting place.

--
Peter Aitken

Remove the [censored] from my email address before using.

James Morris said:

I need some information here.

A recent phenomena in American restaurants is to let olive
oil and balsamic vinegar meld and use that on bread instead
of butter.

1) What do the French, Italians, Europeans call this? What
do American cooks call this? I just want to know what to
call this stuff 😉.
2) I purchased some expensive (hopefully good) olive oil
and balsamic vinegar. I've seen people combine it let it
continually meld for use at a later time. I want to do
the same. Do I add anything aside from the oil and
vinegar? Garlic maybe? any herbs?
3) What should the ratio of oil to vinegar (1:1?) be?

4)What can I use this on aside from a dipping sauce? Will
it make a good salad dressing?

Thanks for your help. I'd appreciate any info on this
thing 😉.

james

Hi James,

I am certainly no expert, but...

What do you mean by "meld?"

I ask because I believe that without some sort of
emulsifier, oil and vinegar will not mix. With an
emulsifier, you are talking about mayonnaise...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Quoted message said:

James Morris said:

I need some information here.

Quoted message said:

Quoted message said:

2) I purchased some expensive (hopefully good) olive
oil and balsamic vinegar. I've seen people combine
it let it continually meld for use

at a

Quoted message said:

Quoted message said:

later time. I want to do the same. Do I add anything
aside from the

oil

Quoted message said:

Quoted message said:

and vinegar? Garlic maybe? any herbs?

rosemary

James Morris said:

I need some information here.

A recent phenomena in American restaurants is to let olive
oil and balsamic vinegar meld and use that on bread
instead of butter.

1) What do the French, Italians, Europeans call this? What
do American cooks call this? I just want to know what
to call this stuff 😉.
2) I purchased some expensive (hopefully good) olive oil
and balsamic vinegar. I've seen people combine it let
it continually meld for use at a later time. I want to
do the same. Do I add anything aside from the oil and
vinegar? Garlic maybe? any herbs?
3) What should the ratio of oil to vinegar (1:1?) be?

4)What can I use this on aside from a dipping sauce? Will
it make a good salad dressing?

Thanks for your help. I'd appreciate any info on this
thing 😉.

james

Bread dipping oil

1/8 tsp. oregano
2/8 tsp. basil
3/8 tsp. rosemary (minced finely)
4/8 tsp. kosher salt few grinds black pepper dash red pepper
flakes large clove garlic, mashed or finely minced

Combine dry spices well in a saucer, add garlic. Add olive
oil to make a puddle (? 3-4 tbsp.) Serve with crusty
Italian, French, or Sourdough bread for dipping

I've never used vinegar or found the need for it.

gloria p

Kenneth said:

James Morris said:

I need some information here.

A recent phenomena in American restaurants is to let
olive oil and balsamic vinegar meld and use that on bread
instead of butter.

1) What do the French, Italians, Europeans call this?
What do American cooks call this? I just want to know
what to call this stuff 😉.
2) I purchased some expensive (hopefully good) olive oil
and balsamic vinegar. I've seen people combine it let
it continually meld for use at a later time. I want to
do the same. Do I add anything aside from the oil and
vinegar? Garlic maybe? any herbs?
3) What should the ratio of oil to vinegar (1:1?) be?

4)What can I use this on aside from a dipping sauce? Will
it make a good salad dressing?

Thanks for your help. I'd appreciate any info on this
thing 😉.

james

Hi James,

I am certainly no expert, but...

What do you mean by "meld?"

I ask because I believe that without some sort of
emulsifier, oil and vinegar will not mix. With an
emulsifier, you are talking about mayonnaise...

All the best,

If I remember correctly from the last time I did this, and
if I have the definition right:

dictionary.reference.comsearchOpen ↗

they do indeed form an emulsion of sorts. But not of the
mayonnaise size. You have to give it some time and you'll
definitely see an emulsion. I'll have to try it later.

--
Using M2, Opera's revolutionary e-mail client:
opera.comm2Open ↗

On Sat, 24 Apr 2004 19:46:03 GMT, Peter Aitken <[email hidden]>

Quoted message said:

"James Morris" <[email hidden]> wrote in
message news:opr6y69oy6vgq6cz@spike...

Quoted message said:

I need some information here.

A recent phenomena in American restaurants is to let
olive oil and balsamic vinegar meld and use that on bread
instead of butter.

1) What do the French, Italians, Europeans call this?
What do American cooks call this? I just want to know
what to call this stuff 😉.
2) I purchased some expensive (hopefully good) olive oil
and balsamic vinegar. I've seen people combine it let
it continually meld for use at a later time. I want to
do the same. Do I add anything aside from the oil and
vinegar? Garlic maybe? any herbs?
3) What should the ratio of oil to vinegar (1:1?) be?

4)What can I use this on aside from a dipping sauce? Will
it make a good salad dressing?

Thanks for your help. I'd appreciate any info on this
thing 😉.

james

Oil and vinger do not meld. If people mixed them and kept
them around it was probably just for convenience. You can
mix it just before use, although if you add spices it
might be improved by sitting. Salt and pepper for sure,
fresh herbs would be nice. I suggest 4 parts oil to 1 part
vinegar as a starting place.

You're right. Oil and Vinegar don't meld but supposedly the
flavors do. Or at least some people think so (I googled 'oil
and vinegar' OR 'vinegar and oil' meld flavors"😉. I think I
remember that that's why it was key that you combine them in
advance before serving. Essentially the restaurants are
doing it all wrong by not letting them "meld" before hand.

I have a lot of extra fresh thyme. Do you think this would
be ok in the mixture along with some garlic? I'm very bad
with spices.

James

--
Using M2, Opera's revolutionary e-mail client:
opera.comm2Open ↗

"James Morris" <[email hidden]> wrote in message
news:opr6zgyvglvgq6cz@spike...

Quoted message said:

Peter Aitken said:

"James Morris" <[email hidden]> wrote in
message news:opr6y69oy6vgq6cz@spike...

Quoted message said:

I need some information here.

A recent phenomena in American restaurants is to let
olive oil and balsamic vinegar meld and use that on
bread instead of butter.

1) What do the French, Italians, Europeans call this?
What do American cooks call this? I just want to
know what to call this stuff 😉.
2) I purchased some expensive (hopefully good) olive
oil and balsamic vinegar. I've seen people combine
it let it continually meld for use at a later time.
I want to do the same. Do I add anything aside from
the oil and vinegar? Garlic maybe? any herbs?
3) What should the ratio of oil to vinegar (1:1?) be?

4)What can I use this on aside from a dipping sauce?
Will it make a good salad dressing?

Thanks for your help. I'd appreciate any info on this
thing 😉.

james

Oil and vinger do not meld. If people mixed them and
kept them around it was probably just for convenience.
You can mix it just before use, although if you add
spices it might be improved by sitting. Salt and
pepper for

sure,

Quoted message said:

Quoted message said:

fresh herbs would be nice. I suggest 4 parts oil to 1
part vinegar as a starting place.

You're right. Oil and Vinegar don't meld but supposedly
the flavors do. Or at least some people think so (I
googled 'oil and vinegar' OR 'vinegar and oil' meld
flavors"😉. I think I remember that that's why it was key
that you combine them in advance before serving.
Essentially the restaurants are doing it all wrong by not
letting them "meld" before hand.

I have a lot of extra fresh thyme. Do you think this would
be ok in the mixture along with some garlic? I'm very bad
with spices.

Thyme sounds good to me. What's important is what you like.
Experiment!! That's half the fun of cooking.

--
Peter Aitken

Remove the [censored] from my email address before using.

James Morris said:

Kenneth said:

James Morris said:

I need some information here.

A recent phenomena in American restaurants is to let
olive oil and balsamic vinegar meld and use that on
bread instead of butter.

1) What do the French, Italians, Europeans call this?
What do American cooks call this? I just want to
know what to call this stuff 😉.
2) I purchased some expensive (hopefully good) olive
oil and balsamic vinegar. I've seen people combine
it let it continually meld for use at a later time.
I want to do the same. Do I add anything aside from
the oil and vinegar? Garlic maybe? any herbs?
3) What should the ratio of oil to vinegar (1:1?) be?

4)What can I use this on aside from a dipping sauce?
Will it make a good salad dressing?

Thanks for your help. I'd appreciate any info on this
thing 😉.

james

Hi James,

I am certainly no expert, but...

What do you mean by "meld?"

I ask because I believe that without some sort of
emulsifier, oil and vinegar will not mix. With an
emulsifier, you are talking about mayonnaise...

All the best,

If I remember correctly from the last time I did this, and
if I have the definition right:

dictionary.reference.comsearchOpen ↗

they do indeed form an emulsion of sorts. But not of the
mayonnaise size. You have to give it some time and you'll
definitely see an emulsion. I'll have to try it later.

But emulsions break eventually without a stabiliser of
some sort.

James Morris said:

A recent phenomena in American restaurants is to let olive
oil and balsamic vinegar meld and use that on bread
instead of butter.

What you're talking about is not an emulsion, but EVOO and
balsamic in a bowl used as a dipping sauce. There's no
"melding" here, it remains separated. It's used mostly as a
dipping sauce for breads.

Quoted message said:

1) What do the French, Italians, Europeans call this? What
do American cooks call this? I just want to know what
to call this stuff 😉.

There's no specific name for it that I know of.

Quoted message said:

2) I purchased some expensive (hopefully good) olive oil
and balsamic vinegar. I've seen people combine it let
it continually meld for use at a later time. I want to
do the same. Do I add anything aside from the oil and
vinegar? Garlic maybe? any herbs?

It all depends on what you're serving it with, but garlic
and the herb of choice will work well. If you're serving it
with bread, it will depend on the bread. Don't put in too
many ingredients, simplicity is key here.

Quoted message said:

3) What should the ratio of oil to vinegar (1:1?) be?

It's not all that critical, but 3:1 oil to balsamic is fine.

Quoted message said:

4)What can I use this on aside from a dipping sauce? Will
it make a good salad dressing?

Yes. See "vinaigrette".

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

James Morris said:

I need some information here.

A recent phenomena in American restaurants is to let olive
oil and balsamic vinegar meld and use that on bread
instead of butter.

1) What do the French, Italians, Europeans call this? What
do American cooks call this? I just want to know what
to call this stuff 😉.
2) I purchased some expensive (hopefully good) olive oil
and balsamic vinegar. I've seen people combine it let
it continually meld for use at a later time. I want to
do the same. Do I add anything aside from the oil and
vinegar? Garlic maybe? any herbs?
3) What should the ratio of oil to vinegar (1:1?) be?

4)What can I use this on aside from a dipping sauce? Will
it make a good salad dressing?

Thanks for your help. I'd appreciate any info on this
thing 😉.

james

Whatever you do, when mixing fresh herbs, esp. garlic with
oil, keep in the fridge. While adding vinegar ups the pH,
it's probably not safe to keep these mixtures out of the
fridge for more than a meal, couple hours? I believe the
oil sets up an airless environment for bacteria to grow
from the herbs/garlic, their moisture aiding the stew. The
worst one of course being botulism, which don't add fun to
the picnic. Edrena

Okay, James, first of all this isn't some sort of dressing,
it is a recipe I picked up a number of years ago from who
knows where.

Take 2-3 lbs. of boneless pork chops Add 1/3 cup of
balsamic vinegar
1/4 cup of EVOO a sprig of rosemary, a bay leaf and if you
wish, a sprinkle of thyme and marjoram.

Put in a crock pot on high for four to five hours.

Pork falls apart and is excellent. This is probably not what
you were looking for, but I fed this to the trolls tonight
and they loved it. -Ginny

"Virginia Tadrzynski" <[email hidden]> wrote in message -"]news:[email hidden]-
berlin.de... <snip>

Quoted message said:

Take 2-3 lbs. of boneless pork chops Add 1/3 cup of
balsamic vinegar
1/4 cup of EVOO a sprig of rosemary, a bay leaf and if you
wish, a sprinkle of thyme and marjoram.

<snip>

Would you substitute some other kind of vinegar for the
balsamic? Like red wine vinegar? The balsamic vinegar I
have cost about $15 for 250mL--1/3 cup would be $5
worth of vinegar, not a great deal of money for some,
but for me it is.

rona
--
"Do not meddle in the affairs of cats, for they are subtle and they will
[censored] upon your computer."
--Bruce Graham

James Morris wrote in message ...

Quoted message said:

I need some information here.

A recent phenomena in American restaurants is to let olive
oil and balsamic vinegar meld and use that on bread instead
of butter.

I would just call it Balsamic Vinaigrette

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

Quoted message said:

Why not just pick up some less expensive balsamic for
cooking? A decent

store

Quoted message said:

brand would probably do fine.

Josh

The lesser priced balsamics I've tasted were pretty
horrible. I've not tasted them all, however, so if you have
a recommendation I'll see if I can find it where I am
(Japan). Even the one I have right now is just bordering on
good (I've definitely had better) and it was, for me,
expensive.

rona
--
"Do not meddle in the affairs of cats, for they are subtle and they will
[censored] upon your computer."
--Bruce Graham

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

"Rona Yuthasastrakosol" writes:

"Josh" wrote

Quoted message said:

Why not just pick up some less expensive balsamic for
cooking? A

decent

Quoted message said:

Quoted message said:

store

Quoted message said:

brand would probably do fine.

The lesser priced balsamics I've tasted were pretty
horrible. I've not tasted them all, however, so if you
have a recommendation I'll see if I

can

Quoted message said:

Quoted message said:

find it where I am (Japan). Even the one I have right
now is just

bordering

Quoted message said:

Quoted message said:

on good (I've definitely had better) and it was, for
me, expensive.

I've no idea of prices in Japan but decent balsamico
traditionale is

rather

Quoted message said:

costly in the states too, and generally not available in
sizes more than

8

Quoted message said:

ounces... I have a bottle I bought from PDC.com for
$100... I would

never use

Quoted message said:

it to marinate anything but my tonsils. For marinades I
stock up on

typical

Quoted message said:

stupidmarket "balsamic vinegar", pint bottles cost about
$4, in fact

since

Quoted message said:

grilling season is starting I purchased two bottles
today; "Monari

Federzoni"

Quoted message said:

brand, was on sale at $3. This works fine for marinades
but is not real balsamico, not even close, not even in
the same solar system.

So what would be a good balsamic vinegar...........I've
never bought anything over $6-$8 dollars --- I guess
because I didn't realize there was better quality stuff.
Sounds like there might be a difference though.
E.

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

Quoted message said:

"Virginia Tadrzynski" <[email hidden]> wrote in message
"]news:[email hidden]... <snip>

Quoted message said:

Take 2-3 lbs. of boneless pork chops Add 1/3 cup of
balsamic vinegar
1/4 cup of EVOO a sprig of rosemary, a bay leaf and if
you wish, a sprinkle of thyme and marjoram.

<snip>

Would you substitute some other kind of vinegar for the
balsamic? Like

red

Quoted message said:

wine vinegar? The balsamic vinegar I have cost about $15
for 250mL--1/3

cup

Quoted message said:

would be $5 worth of vinegar, not a great deal of money
for some, but for

me

Quoted message said:

it is.

rona
--
"Do not meddle in the affairs of cats, for they are subtle
and they will [censored] upon your computer."
-- Bruce Graham

I bought it at the Italian Market in Philly, I think I paid
like $7.00 for a quart bottle. Italian import, never heard
of the company before, but rather good. -Ginny

PENMART01 said:

I've no idea of prices in Japan but decent balsamico
traditionale is rather costly in the states too, and
generally not available in sizes more than 8 ounces... I
have a bottle I bought from PDC.com for $100... I would
never use it to marinate anything but my tonsils. For
marinades I stock up on typical stupidmarket "balsamic
vinegar", pint bottles cost about $4, in fact since
grilling season is starting I purchased two bottles today;
"Monari Federzoni" brand, was on sale at $3. This works
fine for marinades but is not real balsamico, not even
close, not even in the same solar system.

At this point in my life I don't think I could fork over
$100 for balsamic vinegar but for $13 I've found Lucini -
both vinegar and olive oil excellent... of course I've never
tasted $100 balsmico so I'm only comparing $13 bottles to
the $4 varieties...

lucini.comstart2.aspOpen ↗

I've heard you can reduce the stupidmarket swill and manage
to get something far better than what you started with...

~john

--
"Black holes are where God divided by Zero." - Steven Wright

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I've no idea of prices in Japan but decent balsamico
traditionale is

rather

Quoted message said:

costly in the states too, and generally not available in
sizes more than 8 ounces... I have a bottle I bought from
PDC.com for $100...

$100!!!! [censored]!! I wouldn't even pay that much for a pair of
shoes. Of course, that's because I'm poor right now. In a
few months, maybe...I would bet, though, that same bottle
would cost about $200 here. Who was the maker? Maybe I'll be
able to find it at one of the specialty shops.

I tried to go to pdc.com but the site wouldn't let me in. I
needed a password or something?

The bottle I bought isn't even balsamico traditionale. I
think this stuff was only aged for 8 (4?) years--it's Aceto
Balsamico di Modena Riserva (made by Romantica). Romantica
also had a cheaper one (aged only for 1 year, if at all) and
a more expensive one (aged for 15 years?).

Quoted message said:

I would never use it to marinate anything but my tonsils.
For marinades I stock up on

typical

Quoted message said:

stupidmarket "balsamic vinegar", pint bottles cost about
$4, in fact since grilling season is starting I purchased
two bottles today; "Monari

Federzoni"

Quoted message said:

brand, was on sale at $3. This works fine for marinades
but is not real balsamico, not even close, not even in the
same solar system.

I think I need to diversify. I use different olive oils for
cooking and dressings, so why shouldn't I have different
balsamics? Perhaps when I can spend a little more freely,
I'll invest in a very good one that I can drizzle on
strawberries. One of the wonderful things about Japan is
that I can buy wonderful quality European foods quite
easily. Japanese people, in general, have expensive taste
(not necessarily good taste, just expensive taste) and
European foods that are difficult for me to find in Canada
are easily found here.

rona

--
"Do not meddle in the affairs of cats, for they are subtle and they will
[censored] upon your computer."
--Bruce Graham

"elaine" <[email hidden]> wrote in message news:408dac17_4@aeinews....

Quoted message said:

So what would be a good balsamic vinegar...........I've
never bought anything over $6-$8 dollars --- I guess
because I didn't realize there was better quality stuff.
Sounds like there might be a difference though.
E.

There's a *huge* difference!!! Not just in price, but in
flavour, nuances...everything! It's like comparing Asti
Spumante to Veuve Cliquot (sp?) (for the record, I actually
prefer Asti Spumant =:-o)!

Sorry I can't give you recommendations for a good one,
though. I can't afford the really good stuff and I've only
ever tasted teeny bits of it at stores. But if you go to a
specialty food store, or an Italian grocery store, you'll
probably find a wide range of balsamic vinegars to choose
from. See whatscookingamerica.netbalsamic.htmOpen ↗ for
information. rona

--
"Do not meddle in the affairs of cats, for they are subtle and they will
[censored] upon your computer."
--Bruce Graham