View Single Post
Old 09-16-2012, 06:17 PM   #2
somebody shut me the fark up.

buccaneer's Avatar
Join Date: 10-23-10
Location: Australia, West Coast

Don't know technical info about Balsamic but I know it is the fad ingredient.
I came to the conclusion ages ago that the more expensive aged longer(15 years) I only used on fisished fish dishes or French and European mild dishes, it was not strong enough to do much else with.
Now I but one 4 year aged which I use to make vinaigrettes and dressings and a 10 year aged one to use on finished dishes and that seems to work well for me.
Happy to learn more so if anyone has more info...

YMMV because I do a lot of strongly spiced cooking too..
The obstacle to knowledge isn't ignorance, it's the illusion of knowledge

Smokin In The City 2015
Grand Champion
Boarshank Redemption

buccaneer is online now   Reply With Quote

Thanks from:--->