Does anyone have a great recipe for salad dressing that lets the flavor
of balsamic vinegar stand out?

Luke asks:

Does anyone have a great recipe for salad dressing that lets the flavor

of balsamic vinegar stand out?

Real Balsamico is used straight... you must mean that stupidmarket pish
vasser they sell for under $5 a pint... mix that with anything you
want, then pour it down the drain.

"Sheldon" > wrote in message
oups.com...
> Luke asks:
>
> Does anyone have a great recipe for salad dressing that lets the flavor
>
> of balsamic vinegar stand out?
>
> Real Balsamico is used straight... you must mean that stupidmarket pish
> vasser they sell for under $5 a pint... mix that with anything you
> want, then pour it down the drain.
>

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. It makes a great dressing as follows:

1/4 c extra virgin olive oil
2 tsp balsamic (adjust up or down depending on your taste)
Big pinch salt
Several grinds black pepper.

Mix thoroughly and toss with a salad of mixed greens.


--
Peter Aitken

Remove the crap from my email address before using.

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

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

"Lucy" > ha scritto nel messaggio
. com...
> 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
>
(snip)

This is like saying that since leaving wine in a glass for an hour is
equivalent to bottle aging it for a year in some respects, that if you take
a young Cabernet, pour it at noon, and drink it in the evening, you're
drinking a mature Cab. I mean, really. Cook down cheap balsamic vinegar and
you've got concentrated cheap vinegar. Nothing more, nothing less, and it
certainly doesn't taste like something that has aged in cask for 20 years.

If you want to put good balsamic vinegar on your salad use a nebulizer to
apply it in a very fine spray. Otherwise take the cheap stuff and use it as
you would any other flavored vinegar.

Kyle

Lucy wrote:
> 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

I have to differ with you when you say "and it tastes just like the
expensive stuff". No way, no how. Does the flavor intensify and change
characteristics somewhat? Sure, but there's absolutely no way it will
compare with the really good balsamic. Of course there's no way you
should be cooking with the good stuff anyhow, that should be savored as
an after dinner aperitif, drizzled on strawberries or vanilla ice cream,
etc..


--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Lucy Goosey honks:
Put the balsamic vinegar in a pan and reduce it.. and it tastes just
like the
expensive stuff.
Yeah, right... yet another taste-in-ass'er heard from.

"Lucy" > wrote in message
. com...
> 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
>

No it does not. It may taste great, but if you think that reduced
inexpensive balsamic tastes like the really good stuff, then either (a) Your
taste buds are on strike, or (b) You have never tasted the genuine article.

--
Peter Aitken

Remove the crap from my email address before using.

In rec.food.cooking, kalanamak > wrote:

> 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.

I find good balsamic to be psychoactive. Like good chocolate. I guess
you do too.

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

"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

For balsamic lovers, I highly recommend a dribble of the best stuff on a
high quality steak. Heaven!


--
Peter Aitken

Remove the crap from my email address before using.

> Real Balsamico is used straight... you must mean that stupidmarket pish
> vasser they sell for under $5 a pint... mix that with anything you
> want, then pour it down the drain.
>

How is Balsamic vinegar made?

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

On 2005-01-26, Johnny Mc > wrote:

> How is Balsamic vinegar made?

Oh, I have this answer covered.

http://www.panix.com/~clay/cookbook/...lsamic-vinegar

--
Clay Irving >
The man who insists on seeing with perfect clearness before he decides,
never decides.
- Henri Fredric Amiel

"Clay Irving" > wrote in message
...
> On 2005-01-26, Johnny Mc > wrote:
>
>> How is Balsamic vinegar made?
>
> Oh, I have this answer covered.
>
>
> http://www.panix.com/~clay/cookbook/...lsamic-vinegar
>
>

(
No web access....... just newsgroups and email

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

On 2005-01-26, Johnny Mc > wrote:
> "Clay Irving" > wrote in message
> ...
>> On 2005-01-26, Johnny Mc > wrote:
>>
>>> How is Balsamic vinegar made?
>>
>> Oh, I have this answer covered.
>>
>>
>> http://www.panix.com/~clay/cookbook/...lsamic-vinegar
>>
>>
>
>(
> No web access....... just newsgroups and email

I cut n' paste the relevant parts:

Balsamic Vinegar Characteristics

Pronounced: ball-SAHM-ick VIN-uh-ger

Real Balsamic Vinegar requires at least 12 years to make, and some take 25
years! Modena, Italy, a town in the northern region of Italy between Milan
and Bolgna, is thought of as the home of Balsamic Vinegar. Grapes, primarily
the Trebbiano grape, are crushed to make a must just like the first step
in making a wine. The must is filtered through a course sieve and transfered
to open kettles and simmered between 180 and 195 degrees Farenheit for 24 to
42 hours until it is reduced about 30-50% to a fruity syrup. The must, now
called mosto cotto (cooked must) is cooled and transferred to a 60-liter
oak cask containing about 1/3 of the vinegar from the prior year.

Traditional Balsamic vinegar makers have a minimum of 5-6 different size
casks (with a maximum of 10-12) made of different types of wood called a
battery. The must is successively decanted in a process called rincalzo
into casks of different woods, each progressively smaller. For example, the
must may move from a 60-liter oak cask to a 50-liter chestnut cask to a
40-liter cherry wood cask to a 30-liter ash cask to a 20-liter mulberry
cask. Each different type of wood contributes to the taste of the vinegar
as it ages. The casks have a hole on the top which is partially covered to
allow evaporation. As the must ages in each cask, evaporation reduces the
volume and intensifies the flavor. As much as 85% of the volume is lost in
evaporation. This means that in 12 years, the original 60-liters will be
reduced to only 9-liters of vinegar!

Varieties

Tradizionale

True balsamic vinegar is tightly controlled by a consortia in Modena and
Reggio Emilia that govern every aspect of how the vinegar is produced and
aged (including the shape of the bottle and the foil used on the cap!).
True balsamic vinegar wears the name Aceto Balsamico Tradizionale di Modena
or di Reggio Emilia on the label. Tradizionale is the key word. It must be
aged for a minimum of twelve years in wooden casks and be approved by master
tasters. Small bottles of tradizionale balsamic vinegar start at about $75
and go upwards of $400.

Condimento Balsamico

Vinegar makers who do not live in Modena or Reggio Emilia, or who don't want
to endure the strict governace of the consortia, produce vinegar the same
way, but may not age the vinegar for a minimum of 12-years. These vinegars
are grouped under the name, condimento balsamico, and may be called
salsa balsamica or salsa di mosto cotto.

Aceto Balsamico di Modena

Then there is Aceto Balsamico di Modena which may or may not be aged in wood
and it isn't aged for a long period of time. Sometimes it is a mixture of
concentrated grape juice, strong vinegar and caramel coloring. Sometimes it
is a mixture of red-wine vinegar and caramel. This is the type of balsamic
vinegar probably makes up 75% of the balsamic vinegar found in grocery
stores in the US.

--
Clay Irving >
Every age and generation must be as free to act for itself, in all cases,
as the ages and generations which preceeded it.
- Thomas Paine

"Johnny Mc" > wrote in message
...
>> Real Balsamico is used straight... you must mean that stupidmarket pish
>> vasser they sell for under $5 a pint... mix that with anything you
>> want, then pour it down the drain.
>>
>
> How is Balsamic vinegar made?

Well first, you find a balsamic tree.. and then....

lucy


> Just Brew It!
> Johnny Mc
>
> To E-mail me, just cut the "CRAP"!
> ~~~~~~~~~~~~~~~~~~~~~~~~
>
>

Johnny Mc wrote:
>
>>>Real Balsamico is used straight... you must mean that stupidmarket pish
>>>vasser they sell for under $5 a pint... mix that with anything you
>>>want, then pour it down the drain.
>>>
>>
>>How is Balsamic vinegar made?
>

Here ya go:
http://www.waitrose.com/food_drink/w...ts/9910074.asp

or the same url only smaller:

http://tinyurl.com/4p2t9

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

I had asked how to make Balsamic vinegar over in the wine making group.
Obviously, it is not true Balsamic vinegar, but I am going to try it.
Ken basically said........

1) Pour red wine into a gallon jug (don't fill more than 3/4 full).

2) Add "red wine vinegar mother" (it is a bacteria that will convert the
alcohol and sugar to vinegar)

3) Put an air-lock on the jug (this allows CO2 to escape, but keeps oxygen
from getting in)
You can make an air-lock by sealing a small hose to the top of the jug and
putting the other end in a cup of water.

I am going to try it. I may try it with different wines to get different
tastes of vinegar.
I do have some apple cider I made that is way too sweet, I may convert it to
vinegar.

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

"Johnny Mc" > wrote:

(Snip)

>3) Put an air-lock on the jug (this allows CO2 to escape, but keeps oxygen
>from getting in)

This is correct if making wine, beer, etc. but, DO NOT use an airlock
if you are making vinegar.
Acetobacter, the bacteria that convert alcohol to acetic acid
(vinegar) are aerobic and require oxygen to function.
Cover your container with cheesecloth or some other material that will
allow the free passage of air. In addition, you can stir the liquid
every day to incorporate more oxygen, thus speeding the conversion of
alcohol to acetic acid.
Also, be advised that the conversion of alcohol to acetic acid, for
all intents and purposes, is at a ratio of 1:1, i.e. 6% ABV will
produce 6% acetic acid. Don't start with too high an alcohol content
or the complete conversion to acetic acid will be very slow.
Ross.
To email, remove the "obvious" from my address.

"Johnny Mc" > wrote:

>I had asked how to make Balsamic vinegar over in the wine making group.
>Obviously, it is not true Balsamic vinegar, but I am going to try it.
>Ken basically said........
>
>1) Pour red wine into a gallon jug (don't fill more than 3/4 full).
>
>2) Add "red wine vinegar mother" (it is a bacteria that will convert the
>alcohol and sugar to vinegar)
>
>3) Put an air-lock on the jug (this allows CO2 to escape, but keeps oxygen
>from getting in)
> You can make an air-lock by sealing a small hose to the top of the jug and
>putting the other end in a cup of water.
>
>I am going to try it. I may try it with different wines to get different
>tastes of vinegar.
>I do have some apple cider I made that is way too sweet, I may convert it to
>vinegar.



If you have a large oriental grocery near by, look for "black
vinegar". It will cost about 2.00/qt, so if it's not satisfactory,
throw it away. I'm happy with it as a substitute - MIke

On Thu, 27 Jan 2005 16:16:58 -0600, "Johnny Mc"
> wrote:

>I had asked how to make Balsamic vinegar over in the wine making group.
>Obviously, it is not true Balsamic vinegar, but I am going to try it.
>Ken basically said........
>
>1) Pour red wine into a gallon jug (don't fill more than 3/4 full).
>
>2) Add "red wine vinegar mother" (it is a bacteria that will convert the
>alcohol and sugar to vinegar)
>
>3) Put an air-lock on the jug (this allows CO2 to escape, but keeps oxygen
>from getting in)
> You can make an air-lock by sealing a small hose to the top of the jug and
>putting the other end in a cup of water.
>
>I am going to try it. I may try it with different wines to get different
>tastes of vinegar.
>I do have some apple cider I made that is way too sweet, I may convert it to
>vinegar.

It's my understanding that aging the vinegar in a series of wooden
casks is the key to making balsamic vinegar; I just don't think it'll
turn out the same if made in a jug. Good luck with that though; hope
it works!

Regards,
Tracy R.