In article et>,
"Gregory Morrow" >
wrote:

> Katra wrote:
>
> > In article . net>,
> > "Gregory Morrow" >
> > wrote:
> >
> > > Katra wrote:
> > >
> > > > Might be an idea for a thanksgiving veggie for some folks. Steamed
> baby
> > > > carrots with butter and cinnamon. :-)
> > >
> > >
> > > Balsamico also partners well with cooked carrots...
> >
> > Balsamic Vinegar?
> > I've got an unopened bottle of that up in the cabinet. :-)
>
>
> Hey reach up there and get it out (but just make sure Sheldon ain't around
> when yer a - reachin' up...it ain't melon season but try telling *him* that
> ;---)...
>
> Balsamic vinegar is something I use almost every day...a splash or so when
> sauteeing meat gives a nice color and "finish" to the finished product
> (chicken and pork especially, hamburgers and sausage...)...it's good for
> some vegetables, too.
>
> When I do up a mess of cottage - type fried potatoes I always use balsamic
> vinegar towards the end of the frying process, it gives a nice piquant taste
> to the taters and cuts the "grease" taste factor a bit...and balsamico used
> when frying or sauteeing gives that nice browned color to whatever yer
> cookin' up...
>
> For everyday I use the cheapo four buck stuff. Of course the sky's the
> limit price - wise with balsamico. Every xmas season a chef friend of mine
> gifts me with a really nice bottle of balsamico, so since I used the last of
> it a few months ago I see now that the season is again upon us :-)
>
> --
> Best
> Greg
>
>
>

Cool, thanks! :-)
I'm always learning and trying to find new ways to add new and different
flavors to the foods I cook.

I'll get it out then and give it a shot and see what happens! ;-d

I know it's good on fish, (mom used to use it that way).

Speaking of new tastes, see my next post. I picked up something at the
Thai market tonight that I've never seen nor heard of. It looked
interesting so I bought it! the problem with shopping there is not every
label has an english translation, and I don't real chinese. <lol>

Kat

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