While rummaging through the pantry tonight I came across a bottle of balsamic
vinegar that I don't even remember buying. Could have been a gift, perhaps,
but I have no memory of it. I haven't opened it yet, as I have a couple of
other balsamics currently open.

The label reads "Modenaceti Balsamic Vinegar of Modena, Product of Italy,
Produced and Bottled in Modena".

Anyone out there familiar with this particular vinegar? Its characteristics,
quality, taste, etc.?

TIA
Wayne

It's generally a very nice vinegar, and a quality one. Usually most
balsamics from Italy are so, because they use special grapes for those.
However, be careful to check the date, not all vinegars or wines are
suitable for dating.

Here's one killer sauce using balsamic

1 TableSpoon Balsamic Vinegar
1 TableSpoon white vinegar
1 little cup of Olive Oil
1 coffeespoon ground walnut (hickory) pieces.
1 normal piece of garlic
1 coffeespoon of honey
salt, ground pepper

Grind the garlic into a pulp with a little salt. Put in a small bowl,
add the other ingredients. Stir very well. (or use a robot if you like)

You can use this tasty special sauce on your Steam-Cooked Vegetables
near a grilled dish or macaroni. Or just use as a salad sauce.

Best Regards,

Aydin Can Bekoglu

On Wed 23 Feb 2005 12:42:11a, Aydin Composer wrote in rec.food.cooking:

> It's generally a very nice vinegar, and a quality one. Usually most
> balsamics from Italy are so, because they use special grapes for those.
> However, be careful to check the date, not all vinegars or wines are
> suitable for dating.
>
> Here's one killer sauce using balsamic
>
> 1 TableSpoon Balsamic Vinegar
> 1 TableSpoon white vinegar
> 1 little cup of Olive Oil
> 1 coffeespoon ground walnut (hickory) pieces.
> 1 normal piece of garlic
> 1 coffeespoon of honey
> salt, ground pepper
>
> Grind the garlic into a pulp with a little salt. Put in a small bowl,
> add the other ingredients. Stir very well. (or use a robot if you like)
>
> You can use this tasty special sauce on your Steam-Cooked Vegetables
> near a grilled dish or macaroni. Or just use as a salad sauce.
>
> Best Regards,
>
> Aydin Can Bekoglu

Thank you for your input, Aydin. I've also copied your sauce recipe, and I
can't wait to try it!

Wayne

"Wayne Boatwright" > wrote in message
...
> While rummaging through the pantry tonight I came across a bottle of
> balsamic
> vinegar that I don't even remember buying. Could have been a gift,
> perhaps,
> but I have no memory of it. I haven't opened it yet, as I have a couple
> of
> other balsamics currently open.
>
> The label reads "Modenaceti Balsamic Vinegar of Modena, Product of Italy,
> Produced and Bottled in Modena".
>
> Anyone out there familiar with this particular vinegar? Its
> characteristics,
> quality, taste, etc.?
>
> TIA
> Wayne

from Google

Dimitri

http://shop.store.yahoo.com/gourmeto...ty/modbal.html



A product with a tradition reaching back over the centuries in the lands
governed by the Este family -- more or less equivalent to today's province
of Modena. Modena Balsamic Vinegar is obtained by the slow fermentation of
boiled musts from grapes produced in chosen areas, mixed with carefully
measured amounts of wine and vinegar. It is naturally aged and refined in
small barrels of different wood such as oak, chestnut, juniper etc.
following the tradition in the production area. Last but not least, the
climate in the Modena area, with its wide variations in temperture not only
between seasons but also every day, as well as the constant high humidity
level, play a vital part in giving Modena Balsamic Vinegar its unmistakable
bouquet.

Used for an infinite variety of purposes; on all types of cooked or salad
vegetables, in the prparation of meat, fish and side dishes, in desserts
such as fruit salads and strawberries and poured over ice-cream, or mixed
with vodka in some cocktails. Thirst-quenching when diluited with water, it
is also an excellent aid to the digestion.

Try this recipe!
Breasts of Chicken with Olives and Modenaceti Balsamic Vinegar of Modena
Brown finely chopped onions in olive oil. Then add breasts of chicken cut in
small pieces. Cook for 10 minutes, stirring frequently. Add some peeled
tomatoes, salt, and pepper. Cook for approx. 40 mins. Add olives cut in two
and the Modenaceti Balsamic Vinegar. Stir and let it cook for 5 minutes.

8.45 fl. oz. (250 ml). 6% Acidity. Tall slim bottle (2nd from left in photo)
in tube gift box.

This item out of stock.



modbal$25.00

On Wed 23 Feb 2005 07:25:48a, Dimitri wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> While rummaging through the pantry tonight I came across a bottle of
>> balsamic vinegar that I don't even remember buying. Could have been a
>> gift, perhaps, but I have no memory of it. I haven't opened it yet,
>> as I have a couple of other balsamics currently open.
>>
>> The label reads "Modenaceti Balsamic Vinegar of Modena, Product of
>> Italy, Produced and Bottled in Modena".
>>
>> Anyone out there familiar with this particular vinegar? Its
>> characteristics, quality, taste, etc.?
>>
>> TIA
>> Wayne
>
> from Google
>
> Dimitri
>
> http://shop.store.yahoo.com/gourmeto...ty/modbal.html
>
>
>
> A product with a tradition reaching back over the centuries in the lands
> governed by the Este family -- more or less equivalent to today's
> province of Modena. Modena Balsamic Vinegar is obtained by the slow
> fermentation of boiled musts from grapes produced in chosen areas, mixed
> with carefully measured amounts of wine and vinegar. It is naturally
> aged and refined in small barrels of different wood such as oak,
> chestnut, juniper etc. following the tradition in the production area.
> Last but not least, the climate in the Modena area, with its wide
> variations in temperture not only between seasons but also every day, as
> well as the constant high humidity level, play a vital part in giving
> Modena Balsamic Vinegar its unmistakable bouquet.
>
> Used for an infinite variety of purposes; on all types of cooked or
> salad vegetables, in the prparation of meat, fish and side dishes, in
> desserts such as fruit salads and strawberries and poured over
> ice-cream, or mixed with vodka in some cocktails. Thirst-quenching when
> diluited with water, it is also an excellent aid to the digestion.
>
> Try this recipe!
> Breasts of Chicken with Olives and Modenaceti Balsamic Vinegar of Modena
> Brown finely chopped onions in olive oil. Then add breasts of chicken
> cut in small pieces. Cook for 10 minutes, stirring frequently. Add some
> peeled tomatoes, salt, and pepper. Cook for approx. 40 mins. Add olives
> cut in two and the Modenaceti Balsamic Vinegar. Stir and let it cook for
> 5 minutes.
>
> 8.45 fl. oz. (250 ml). 6% Acidity. Tall slim bottle (2nd from left in
> photo) in tube gift box.
>
> This item out of stock.
>
>
>
> modbal$25.00
>
>

Thanks, Dimitri, good info!

Wayne

Wayne Boatwright wrote:
> While rummaging through the pantry tonight I came across a bottle of
balsamic
> vinegar that I don't even remember buying. Could have been a gift,
perhaps,
> but I have no memory of it. I haven't opened it yet, as I have a
couple of
> other balsamics currently open.
>
> The label reads "Modenaceti Balsamic Vinegar of Modena, Product of
Italy,
> Produced and Bottled in Modena".

It's not Balsamico Traditionale. Yours is okay, but is only a step or
two up from the typical stupidmarket rot... sells on line for about
$25... probably a reject from the Modena Consortium but still good
enough not to get dumped in with the huge vats of swill destined for
the stupidmarkets Taste it and you decide.

In rec.food.cooking, Sheldon > wrote:

> It's not Balsamico Traditionale. Yours is okay, but is only a step or
> two up from the typical stupidmarket rot... sells on line for about
> $25... probably a reject from the Modena Consortium but still good
> enough not to get dumped in with the huge vats of swill destined for
> the stupidmarkets Taste it and you decide.

Can you recommend a very good vinegar? I note that there are many
choices in specialty shops, some of which are expensive, but I hesitate
to buy them based on nothing more than my reaction tot he shape of the
bottle.

I've had pretty good balsamic, and I've enjoyed it very much. But I'd
love to try some "very" good.

Anything that you think is a particularly good value?

--
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

Stavo dormendo su un bancale di lambro quando il post di
mi desto'

> Anything that you think is a particularly good value?

Picci, from Cavriago, Reggio Emilia.
His "acetaia" is one of the oldest and most renowned. He also owns a
good restaurant, where one of the 4 menus is totally based on dishes
cooked or dressed with his vinegar.
The prices for his "aragosta" are between 35 and 45 euros, here.
Don't know if it is available where you live.
--
Vilco
Think pink, drink rose'

wrote:
> In rec.food.cooking, Sheldon > wrote:
>
> > It's not Balsamico Traditionale. Yours is okay, but is only a step
or
> > two up from the typical stupidmarket rot... sells on line for about
> > $25... probably a reject from the Modena Consortium but still good
> > enough not to get dumped in with the huge vats of swill destined
for
> > the stupidmarkets Taste it and you decide.
>
> Can you recommend a very good vinegar? I note that there are many
> choices in specialty shops, some of which are expensive, but I
hesitate
> to buy them based on nothing more than my reaction tot he shape of
the
> bottle.
>
> I've had pretty good balsamic, and I've enjoyed it very much. But
I'd
> love to try some "very" good.
>
> Anything that you think is a particularly good value?

You really need to read up on the topic (there are various web sites)
and then just try the different varieties. You can only judge with
your own palate, and pocketbook... yes, it gets very expensive... but
no different from shopping for a yacht, if you gotta ask the price you
can't afford it.

I treat myself to a bottle or two each year, costing $50-$100... I buy
mine from http://www.cutlery.com

Stavo dormendo su un bancale di lambro quando il post di Sheldon mi
desto'

> I treat myself to a bottle or two each year, costing $50-$100... I
buy
> mine from http://www.cutlery.com

I had a look, the price are impressive.
This one is an Aceto Balsamico Tradizionale (ABT) di Reggio Emilia,
labeled "aragosta", which is the lowest rating for an ABT.
http://www.shopping.cutlery.com/&sku=WDIRSBLS

If this price in in line with the market in US, I understand why
someone told me that parmigiano reggiano 24 month old is 50 US$ in NY.
--
Vilco
Think pink, drink rose'

Vilco wrote:
> Stavo dormendo su un bancale di lambro quando il post di Sheldon mi
> desto'

Enlish here you unbathed ****.


> > I treat myself to a bottle or two each year, costing $50-$100... I
> buy
> > mine from http://www.cutlery.com
>
> I had a look, the price are impressive.
> This one is an Aceto Balsamico Tradizionale (ABT) di Reggio Emilia,
> labeled "aragosta", which is the lowest rating for an ABT.
> http://www.shopping.cutlery.com/&sku=WDIRSBLS
>
> If this price in in line with the market in US, I understand why
> someone told me that parmigiano reggiano 24 month old is 50 US$ in
NY.
>
Import tarrifs, filthy smarmy asshole... so the italian peasants can
exist Americans subsidize them. Just try to buy USDA Prime beef in
italy... not even the blue blood snnots there can eat beef, what little
there is is maggot laden, is why they mostly eat pork and rabbit, when
they splurge from eating filthy fish from your very polluted waters.

Mi e' parso che Wayne Boatwright abbia scritto:

> The label reads "Modenaceti Balsamic Vinegar of Modena,
> Product of Italy, Produced and Bottled in Modena".
>
> Anyone out there familiar with this particular vinegar?
> Its characteristics, quality, taste, etc.?

All what the others told you is true, but they forgot one thing:
the difference between "aceto balsamico" and "aceto balsamico
TRADIZIONALE".
It can come from two cities, Modena and Reggio Emilia (where I
live), the two towns between Bologna and Parma.
Without the "tradizionale" word, it is a good dressing with some
rare good products. With the word "tradizionale" it all changes:
it must be bottled only by the balsamic vinegar consortium of the
town (Modena or Reggio Emilia) who also labels it with a colored
mark which indicates its age and quality, or better: a mix of the
two.
For tradizionale balsamic vinegar of Reggio Emilia, the three
labelings are "aragosta" (lobster), "silver" and "gold". The
first needs an average ageing of around 12 years, the second
around 20-25 and the latter more than 30 years. I say average
since the ageing method is the "solera", same as for Porto and
Jerez, where every year the liquid passes from a barrel to
another. The age is anyway only a minimum age, for many reasons.
One is that a producer maybe unsatisfied with the rating the
consortium gave to his product, so he can decide either to bottle
it now, with that rating, or wait more years to get a better
rating. Many "silver" labeled tradizionale are older than 30
years, as many "gold" ones are over 45 years.
The differences between "aceto balsamico" and "aceto balsamico
tradizionale" are usually BIG, both in quality and price: a
bottle of an average brand here in the production area can cost
around 4 euros if not tradizionale, and from 30 euros up if
tradizionale "aragosta". For a "gold" of an average producer, you
spend around 100 euros. I don't remember the size of the bottle
but for "aceto balsamico tradizionale di Reggio Emilia" it is
standard, defined by the consortium.
Here are some more infos (also in english)
http://www.acetobalsamicotradizionale.it/
HTH
--
Vilco
Think Pink , Drink Rose'

On Wed 23 Feb 2005 09:06:55a, Vilco wrote in rec.food.cooking:

> Mi e' parso che Wayne Boatwright abbia scritto:
>
>> The label reads "Modenaceti Balsamic Vinegar of Modena,
>> Product of Italy, Produced and Bottled in Modena".
>>
>> Anyone out there familiar with this particular vinegar?
>> Its characteristics, quality, taste, etc.?
>
> All what the others told you is true, but they forgot one thing:
> the difference between "aceto balsamico" and "aceto balsamico
> TRADIZIONALE".
> It can come from two cities, Modena and Reggio Emilia (where I
> live), the two towns between Bologna and Parma.
> Without the "tradizionale" word, it is a good dressing with some
> rare good products. With the word "tradizionale" it all changes:
> it must be bottled only by the balsamic vinegar consortium of the
> town (Modena or Reggio Emilia) who also labels it with a colored
> mark which indicates its age and quality, or better: a mix of the
> two.
> For tradizionale balsamic vinegar of Reggio Emilia, the three
> labelings are "aragosta" (lobster), "silver" and "gold". The
> first needs an average ageing of around 12 years, the second
> around 20-25 and the latter more than 30 years. I say average
> since the ageing method is the "solera", same as for Porto and
> Jerez, where every year the liquid passes from a barrel to
> another. The age is anyway only a minimum age, for many reasons.
> One is that a producer maybe unsatisfied with the rating the
> consortium gave to his product, so he can decide either to bottle
> it now, with that rating, or wait more years to get a better
> rating. Many "silver" labeled tradizionale are older than 30
> years, as many "gold" ones are over 45 years.
> The differences between "aceto balsamico" and "aceto balsamico
> tradizionale" are usually BIG, both in quality and price: a
> bottle of an average brand here in the production area can cost
> around 4 euros if not tradizionale, and from 30 euros up if
> tradizionale "aragosta". For a "gold" of an average producer, you
> spend around 100 euros. I don't remember the size of the bottle
> but for "aceto balsamico tradizionale di Reggio Emilia" it is
> standard, defined by the consortium.
> Here are some more infos (also in english)
> http://www.acetobalsamicotradizionale.it/
> HTH

Vilco,

Thank you for all the fascinating information. It is quite an education
for me! I will have to look at my label again to make a further
determination as to which I have.

Wayne