עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-16-2012, 06:08 PM   #1
tish
Babbling Farker

 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Downloads: 0
Uploads: 0
Default Which Aged Balsamic Vinegar Do You Use?

Can anyone who uses an aged balsamic vinegar that they like give me a recommendation? What brand do you use? On what kinds of foods do you use it?
__________________
*When all else fails, just ask yourself WWGALD???
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
<'\__!
.// .\\ Puppy baby says 'piss on it and walk away!'
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Unread 09-16-2012, 06:17 PM   #2
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

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 only current member banned for life!

Secret Ninja
I miss summer because I like wearing thongs...All Aussies do.

buccaneer is offline   Reply With Quote


Thanks from:--->
Unread 09-16-2012, 06:21 PM   #3
Teamfour
is Blowin Smoke!

 
Teamfour's Avatar
 
Join Date: 07-13-12
Location: Sterling, VA
Downloads: 0
Uploads: 0
Default

Tish, we use an 18 year old balsamic from a local store called Under the Olive Tree. We use it with a spice blend they sell to drizzle on steak after it is cooked. You can order it from their website.

http://undertheolivetree.net/store/T...Up-To-18-Years
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
MABA Member
Teamfour is offline   Reply With Quote


Thanks from:--->
Unread 09-16-2012, 06:23 PM   #4
tish
Babbling Farker

 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Downloads: 0
Uploads: 0
Default

Actually, I'm wanting to find a good one to use on an appetizer of cantaloupe balls and basil leaves wrapped in Proscuitto di Parma. I'm thinking that I'd be looking for a fairly mild-flavored one.
__________________
*When all else fails, just ask yourself WWGALD???
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
<'\__!
.// .\\ Puppy baby says 'piss on it and walk away!'
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Unread 09-16-2012, 06:27 PM   #5
Shadowdog500
Full Fledged Farker
 
Join Date: 06-18-12
Location: Down the Shore!!!
Downloads: 0
Uploads: 0
Default

Whatever my wife has on hand. I use it to make bruschetta and that is about it.

Chris
Shadowdog500 is offline   Reply With Quote


Thanks from:--->
Unread 09-16-2012, 06:29 PM   #6
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tish View Post
Actually, I'm wanting to find a good one to use on an appetizer of cantaloupe balls and basil leaves wrapped in Proscuitto di Parma. I'm thinking that I'd be looking for a fairly mild-flavored one.
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
__________________
The only current member banned for life!

Secret Ninja
I miss summer because I like wearing thongs...All Aussies do.

buccaneer is offline   Reply With Quote


Thanks from:--->
Unread 09-16-2012, 06:36 PM   #7
pbj
Full Fledged Farker

 
pbj's Avatar
 
Join Date: 09-03-12
Location: Hopkins, MN
Downloads: 0
Uploads: 0
Default

I use Modenaceti. It's the best I've found so far, although I am still trying others.
Curly
__________________
Chargriller Pro w/SFB 3 generic digital thermometers
Maverick 732
UDS
pbj is offline   Reply With Quote


Thanks from:--->
Unread 09-16-2012, 06:36 PM   #8
Teamfour
is Blowin Smoke!

 
Teamfour's Avatar
 
Join Date: 07-13-12
Location: Sterling, VA
Downloads: 0
Uploads: 0
Default

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.
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
MABA Member
Teamfour is offline   Reply With Quote


Thanks from:--->
Unread 09-16-2012, 06:39 PM   #9
jgbmgb
is one Smokin' Farker

 
jgbmgb's Avatar
 
Join Date: 09-06-09
Location: Wilson, NC
Downloads: 0
Uploads: 0
Default

We use Colavita. Great flavor!
__________________
Jeff - KCBS #67908

Kamado Joe Big Joe
UDS x 2
BQ Grills Patio
jgbmgb is offline   Reply With Quote


Thanks from:--->
Unread 09-16-2012, 06:51 PM   #10
tish
Babbling Farker

 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by pbj View Post
I use Modenaceti. It's the best I've found so far, although I am still trying others.
Curly
Is it a tradizionale, or condimento grade? I'm assuming by the name, it's made in Modena.
__________________
*When all else fails, just ask yourself WWGALD???
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
<'\__!
.// .\\ Puppy baby says 'piss on it and walk away!'
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Unread 09-16-2012, 06:53 PM   #11
tish
Babbling Farker

 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jgbmgb View Post
We use Colavita. Great flavor!
What grade are you using? And for what kinds of food are you using it?
__________________
*When all else fails, just ask yourself WWGALD???
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
<'\__!
.// .\\ Puppy baby says 'piss on it and walk away!'
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Unread 09-16-2012, 07:03 PM   #12
pbj
Full Fledged Farker

 
pbj's Avatar
 
Join Date: 09-03-12
Location: Hopkins, MN
Downloads: 0
Uploads: 0
Default

http://sourceatlantique.com/brand/modenaceti
__________________
Chargriller Pro w/SFB 3 generic digital thermometers
Maverick 732
UDS
pbj is offline   Reply With Quote


Thanks from:--->
Unread 09-16-2012, 07:05 PM   #13
jgbmgb
is one Smokin' Farker

 
jgbmgb's Avatar
 
Join Date: 09-06-09
Location: Wilson, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tish View Post
What grade are you using? And for what kinds of food are you using it?
Don't know the grade. Gold label made in Italy. Back of bottle says this particular one has twice the grape must as in standard basalmics. We use it in lots of things from basalmic-brown sugar reductions on some fruit, to marinades for meat, to just olive oil, basalmic, italian herbs for a dip for french bread.
__________________
Jeff - KCBS #67908

Kamado Joe Big Joe
UDS x 2
BQ Grills Patio
jgbmgb is offline   Reply With Quote


Thanks from:--->
Unread 09-16-2012, 07:07 PM   #14
pbj
Full Fledged Farker

 
pbj's Avatar
 
Join Date: 09-03-12
Location: Hopkins, MN
Downloads: 0
Uploads: 0
Default

I started using it for sauteed veggies. It's great for sliced summer squash, zuchinni, and sweet onions.
Curly
__________________
Chargriller Pro w/SFB 3 generic digital thermometers
Maverick 732
UDS
pbj is offline   Reply With Quote


Thanks from:--->
Unread 09-16-2012, 07:17 PM   #15
tish
Babbling Farker

 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Downloads: 0
Uploads: 0
Default

I've always used balsamic for cooking, and for finishing. But I never really knew that much about it. I've been trying to educate myself, and never knew that there were all these different grades, and uses for each one. Just found out tonight that consortium-sealed Tradizionale balsamic vinegar 100 ml bottles can cost between US$150 and $400 each. I don't think my palate is that sophisticated!
__________________
*When all else fails, just ask yourself WWGALD???
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
<'\__!
.// .\\ Puppy baby says 'piss on it and walk away!'
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:52 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.