On Apr 24, 1:45*am, "ViLco" > wrote:
> Timo wrote:
> > This is my vinegar plan, what I try to keep in the house:
>
> > Cider
> > White wine
> > Red wine
> > Dark malt
> > White malt (don't have this at the moment)
> > Balsamic
> > Chinese white rice vinegar
> > Chinese red rice vinegar (don't have this at the moment; I often use
> > it to make dipping sauce, and I do have a red rice vinegar based
> > dipping sauce)
> > Chinese black rice vinegar (Chinkiang/Zhenjiang vinegar, very nice
> > stuff IMO)
> > Spirit vinegar (mostly for cleaning, sometimes for baking, soaking
> > things, for milder pickles)
>
> A lot of vinegars there! I just keep white wine vinegar, aged red wine
> vinegar and a balsamic (the crap in 4-5 euros vials).

By you don't they call the cheap balsamic "condiment of balsamic
vinegar" or some such phrase, if I remember correctly.


> Sometimes I grab a
> flask of real Aceto Balsamico Tradizionale (ABT) of Reggio Emilia, where
> sometimes is once in a couple of years: it goes a very long way.

The real stuff costs a fortune, right? How do you use it?