http://laurasbestrecipes.com/2010/10...er-recipe.html

On Wed, 6 Oct 2010 09:20:29 -0700 (PDT), Chemo the Clown
> arranged random neurons and said:

>http://laurasbestrecipes.com/2010/10...er-recipe.html

I rewound the video, like, 5 times and she never explained where the
reduced balsamic vinegar figures in. Baste the nectarines with it? Use
it for a dippling sauce? Any clue? What'd I miss?

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

"Terry Pulliam Burd" > wrote in message
...
> On Wed, 6 Oct 2010 09:20:29 -0700 (PDT), Chemo the Clown
> > arranged random neurons and said:
>
>>http://laurasbestrecipes.com/2010/10...er-recipe.html
>
> I rewound the video, like, 5 times and she never explained where the
> reduced balsamic vinegar figures in. Baste the nectarines with it? Use
> it for a dippling sauce? Any clue? What'd I miss?

She didn't really say other than at the beginning that it's used to drizzle
over them. Looking at the final dish plated, it looks like that's just what
she did. Note the thick brown goop on top of them.