I don't think my reply got sent, so I'm starting all over with my reply.
I believe Phred wrote -- forgive me Phred, if I am mistaken:
Quoted message said: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'
I bought a lower priced balsamic vinegar (BV) at Costco for several years.
Then they started selling another bottle which is their brand "Kirkland
Balsamic Vinegar of Modena" "Private Reserve"
On the back of the bottle, it says, "... Produced in the rustic Italian
region of Modena, where Balsamic Vinegar originated, our vinegar is created
using a centuries-old recipe and is aged in wooden casks for up to 15
years."
In Costco's February 2006 magazine, they say:
"Costco's Kirkland Signature Balsamic Vinegar of Modena is made the
deliverate, Old World way. At harvest, local grapes, mostly seet Trebbiano,
are gentlypressed to yield their juice. This unfermented liquid, called
(must?) is then cooked into syrup, poured into wooden casks to age and
annually blended with older (up to 18 years) balsamicos and pure Italian red
wine vinegar. When the correct depth and complexity of flavoring is
reached, the liquid gold is bottled as Costco's own.
"We dine in Modena with members of the local balsamic vinegar consortium,
saving prosciutto and wedges of pears dotted with balsamico and mustard jam,
tartufo (truffle) pasta, local wines, wild greens drizzled with balsamico
and roasted chestnuts.
"The consortio members are fierce defenders of tradition and warn that the
best proof of authencity is to look for a code that includes the producers
letters API and a licensing number followed by MO for Modena, on the label.
"Costco's labels are marked "API 28/MO." Basamicos without such a
designation are mere imitations."
I like this balsamic - woops, I just noticed that the 1 liter bottle I
bought is outdated by quite a lot of time. It says "best before 1/1/2004."
Too bad DH won't touch it. I believe he must be in a snit about it, and
says the other stuff is as good. Now the good stuff is going to waste.
But, I still must get another bottle for myself.
If you have comment regarding what I wrote, it is always welcome.
Dee Dee