Wow.. so many food snobs/nazis. lol
I saw this on a cooking show, and tried it, and lo and behold it worked. Put
the balsamic vinegar in a pan and reduce it.. and it tastes just like the
expensive stuff.

lucy

"kalanamak" > wrote in message
...
> Peter Aitken wrote:
>
>> This is utter nonsense. There are many balsamic vinegars that are not the
>> expensive aged stuff, yet are very tasty. For example, Whole Foods' 365
>> brand is very nice.
>
> I consider the nice tasty stuff and the amazing and expensive stuff as
> two different vinegars. The former gets one part BV, one part goodish
> olive oil, one part ice cube and dollop of DIjon mustard, well shaken.
> The latter is sprinkled over very ripe strawberries, or sprinkled on
> steamed veggies, or over salad greens with a toasted walnut oil
> counterpart.
> When I feel down (a state I am **very** pleased to say I've almost
> forgotten since I got my wind back last summer after the "divorce, 3 job
> changes, a baby in my forties, sole support of a family pressure"
> one-two-three-four punch did me in for 4 years) I sip a teaspoon of the
> expensive stuff straight, preferrably from a silver soup spoon, in a
> quiet kitchen with the lights off, and only the moonshine through the
> skylight to spy on me.
> blacksalt