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Unread 09-16-2012, 06:36 PM   #8
Teamfour
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Join Date: 07-13-12
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Quote:
Originally Posted by buccaneer View Post
You are right.
Go for a longer aged one for sure tish, 15 yrs +
Then you can use it on lots of dishes like that, for finished dishes rather than cooking IMExperience
+1. We use the older balsamic for finishing and dips.
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