On Jun 29, 10:22 am, MayQueen wrote:
Dee Dee wrote:
Aceto Balsamico Tradizionale di Modena

http://tinyurl.com/yskdrh
Costco is selling this 25 year old balsamic for $99.99+s&h.

Cooking.com is selling the same brand for $129.99 (out of stock),
http://www.cooking.com/products/shprodde.asp?SKU=426838

Has anyone ever paid for (and enjoyed) this precious balsamic? If so,
did you safeguard it until it evaporated or you were worried that it
had?

Thanks,
Dee Dee

I don't think I'll be spending $100 for a bottle of this, but I do
wonder how different it would be.

Queenie



http://tinyurl.com/37kzce
Here is the 12-year old Aceto Balsamico Tradizionale Di Modena

I might try this instead, but await what Vilco might say about the
difference between it and the 25 year old, if it were a one-time
purchase; or maybe not even a one-time purchase.
Dee Dee

On Jun 29, 11:22 am, Peter A wrote:
In article . com,
says...





Aceto Balsamico Tradizionale di Modena

http://tinyurl.com/yskdrh
Costco is selling this 25 year old balsamic for $99.99+s&h.

Cooking.com is selling the same brand for $129.99 (out of stock),
http://www.cooking.com/products/shprodde.asp?SKU=426838

Has anyone ever paid for (and enjoyed) this precious balsamic? If so,
did you safeguard it until it evaporated or you were worried that it
had?

Thanks,
Dee Dee

That's a decent but not great price. For a better selection and similar
prices check this out (they have a 25 year old for $95):

http://www.rarewineco.com/downloads/.../Balsamico.pdf

I have bought many times from them and always been happy.

Balsamic of that quality is a real treat, to be enjoyed sparingly. I
have had open bottles last at least a year. Spoilage is never a problem
and what little evaporation occurs will just concentrate the flavors
more.

One of our favorite uses is to dribble a little on a good steak.

--
Peter Aitken- Hide quoted text -

- Show quoted text -

LOL. I like the words "sparingly" and "dribble."
At 100 mls, there will only be a very few spare dribbles.
But I do understand that one uses only a drop or two.

Anyone who is reading: where do I find how to use of it on parmesan -
is it called something special?
Thanks.
Dee Dee

"Peter A" wrote in message
...
In article ,
says...
Believe me, it is nothing at all like the $5 junk
in the supermarkets. That stuff should be outlawed.



I think you are being too harsh. Of course the "supermarket" balsamics
are nothing like the traditional aged vinegars, but if you buy the right
brand they can be very tasty. I think that the Whole Foods 365 brand is
a good one, also CostCo's. I use them in places where the sweetness and
flavor of balsamic is desired but the subtleties and richness of the
real thing would be lost.


FWIW, the Whole Foods 365 won Cook's Illustrated's cheapo supermarket taste
test.

Hasta,
Curt Nelson

"MayQueen" wrote in message
We've learned that there are quite a bit of differences in the balsamics
and the prices are all over the place. The most fun has been to go to
some of the more upscale markets or specialty foods stores and be able to
sample the different brands.

A local upscale place had a balsamic for $10 a bottle. It was the same
stuff that Stop & Shop sells for $3.99. Cost is not always a guide.

Vilco wrote:

In Modena it should cost between 60 and 90 euros, based on the producer.

Is the price based on the name only, or does the quality differ
accordingly, given the same age? Which producers are particularly well
regarded?

Victor

Edwin Pawlowski wrote:
"MayQueen" wrote in message
We've learned that there are quite a bit of differences in the balsamics
and the prices are all over the place. The most fun has been to go to
some of the more upscale markets or specialty foods stores and be able to
sample the different brands.

A local upscale place had a balsamic for $10 a bottle. It was the same
stuff that Stop & Shop sells for $3.99. Cost is not always a guide.



No, cost isn't always the best guide. I do like to be able to sample
different kinds and then make my decision based on what I like rather
than what is most expensive, etc. Wine is sometimes similar. Sometimes
I enjoy the lesser expensive wines more than the super expensive. You
just never know what is going to appeal sometimes.

And even when I don't necessarily like the most expensive, I can usually
appreciate the differences.

--
Queenie

*** Be the change you wish to see in the world ***

Edwin Pawlowski wrote:
"MayQueen" wrote in message
We've learned that there are quite a bit of differences in the balsamics
and the prices are all over the place. The most fun has been to go to
some of the more upscale markets or specialty foods stores and be able to
sample the different brands.

A local upscale place had a balsamic for $10 a bottle. It was the same
stuff that Stop & Shop sells for $3.99. Cost is not always a guide.

Both may have been balsamic vinegar, but without the
"tradizionale" and the "modena" all you get is vinegar
that was stored in wood.

With the "tradizionale" and "modena" you get an
appelation-controlled product that is more like a syrup
than a vinegar, and worth trying to see if you think $100
for a 3-ounce bottle is a good price.

--Blair

Dee Dee wrote:


Anyone who is reading: where do I find how to use of it on parmesan -
is it called something special?
Thanks.
Dee Dee

No, just buy a chunk of Parmigiano Reggiano, use a blade to break flakes
off, add a drop of balsamico and eat.

--
Posted via a free Usenet account from http://www.teranews.com

"Blair P. Houghton" wrote in message

Both may have been balsamic vinegar, but without the
"tradizionale" and the "modena" all you get is vinegar
that was stored in wood.

Not even that good, IMO. It should be called "balsamic style" or "balsamic
flavored" at best. There are a lot of people that think it is the same as
the real stuff when it is little more than a few drops diluted in a bottle.
I've bought some that was $25 to $50 and while much better, it is still not
tradizionale.

Edwin Pawlowski wrote:

"Blair P. Houghton" wrote in message

Both may have been balsamic vinegar, but without the
"tradizionale" and the "modena" all you get is vinegar
that was stored in wood.

Not even that good, IMO. It should be called "balsamic style" or "balsamic
flavored" at best. There are a lot of people that think it is the same as
the real stuff when it is little more than a few drops diluted in a bottle.
I've bought some that was $25 to $50 and while much better, it is still not
tradizionale.

It's a major error on the part of the EU's regulations
that "Aceto Balsamico de Modena" is allowed on a bottle of
vinegar at all. When it's "Aceto Balsamico Tradizionale
de Modena" the law kicks in and the bottle contents have
to fit the rules. Hardly anyone in the U.S. knows that.
And I can't imagine how badly the local news stations would
screw up the story if they ever caught on.

--Blair

Giusi wrote:
No, just buy a chunk of Parmigiano Reggiano, use a blade to break flakes
off, add a drop of balsamico and eat.

This gives me the perverse idea to try P-R with grape jelly...

--Blair

"Blair P. Houghton" wrote

Giusi wrote:
No, just buy a chunk of Parmigiano Reggiano, use a blade to break flakes
off, add a drop of balsamico and eat.

This gives me the perverse idea to try P-R with grape jelly...

Sick. You need a checkup from the neck up. Why don't you just
add chili sauce to that? Freak.

Heh. nancy

Nancy Young wrote:

"Blair P. Houghton" wrote

Giusi wrote:
No, just buy a chunk of Parmigiano Reggiano, use a blade to break flakes
off, add a drop of balsamico and eat.

This gives me the perverse idea to try P-R with grape jelly...

Sick. You need a checkup from the neck up. Why don't you just
add chili sauce to that? Freak.

Fusion cuisine! Yes!

Heh. nancy

Maybe some of my counterfeit rooster sauce...

--Blair

"Blair P. Houghton" wrote in message
m...
Giusi wrote:
No, just buy a chunk of Parmigiano Reggiano, use a blade to break flakes
off, add a drop of balsamico and eat.

This gives me the perverse idea to try P-R with grape jelly...

--Blair

Don't laugh, I did try it with Chianti jelly. Pretty good, actually. I
bought a jar at a winery store in Chianti.

"Edwin Pawlowski" wrote in
et:


"Blair P. Houghton" wrote in message
m...
Giusi wrote:
No, just buy a chunk of Parmigiano Reggiano, use a blade to break
flakes off, add a drop of balsamico and eat.

This gives me the perverse idea to try P-R with grape jelly...

--Blair

Don't laugh, I did try it with Chianti jelly. Pretty good, actually.
I bought a jar at a winery store in Chianti.





Cheese with a grape jelly/paste is quite nice. We just had some Maggie
Beer Blood Plum Paste with cheese and wine the other day........ going
to be doing it again this afternoon :-)

I've also tried the Cabernet paste a friend got for me....... YUM!!

I've got the complete selection, minus the Blood Plum.


http://www.maggiebeer.com.au/product...=CtgrsFruitPas



--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell