Which Aged Balsamic Vinegar Do You Use? - Page 3

tish · 09-17-2012, 05:40 PM

Quote:

Originally Posted by caliking

We traveled in Italy several years ago and fell in love with balsamic vinegar. It was usually thicker, almost syrupy compared to the usual balsamic vinegar found in grocery stores here. I hunted around a bit, and discovered the super pricy ones - like you said $150+ for a small bottle, depending on how many decades it had been aged. Those really tasted great! But then I read a tip in somewhere which said to buy an inexpensive balsamic vinegar and boil it down to about 2/3rd of the original volume. You could boil it down some more if you like a thicker consistency, or more robust flavor. That tip worked well for many years.

We just ran out of a small bottle of balsamic which we had bought for $40 off woot - it was very tasty and we enjoyed many caprese salads with it. But I will be trying the boiling down method again. The flavor and price were both right. However, you won't get bragging rights because you won't have a fancy, expensive balsamic in your pantry.

It worked for me, YMMV.

I have been reading about boiling down some vinegars to make them really delicious. It's definitely something I intend to try. Thanks!

tish · 09-17-2012, 05:43 PM

Quote:

Originally Posted by aquablue22

We have one of those "NEW" Olive Oil store franchises in our town, pretty cool. They let you taste anything and everything they have. They have an aged balsamic vinegar with chocolate that is absolutely fantastic on grilled peaches or pineapple. Not sure what kind it is but it be good!
http://veniceoliveoil.com

I owe a visit to my gf in Colorado Springs very soon. I know where I'll be shopping when I get there. Looks like an awesome place.

tish · 09-17-2012, 06:03 PM

Bob, in the reading I've been doing, they say that even when the vinegar comes from either the Modena or the Reggio Emilia regions of Italy, they are not necessarily the authentic traditional artisan balsamic vinegar made from the reduction of pressed Trebbiano and Lambrusco grapes, consortium-sealed, and protected by both the Italian Denominazione di origine protetta and the European Union's Protected Designation of Origin.

But as I said, I don't believe my palate to be delicate enough to appreciate a $400 bottle of Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia to make it worth the expense. So using a commerical grade or condimento grade would be more than adequate for my purposes.

I had wanted to choose a white balsamic for the appetizer I was making. It was what had been recommended to me by the site from which I got the better part of my menu, and I find my tastes do closely match those posted there previously. As to the age of the balsamic, I'll probably take Bucc's suggestion, and try it both ways. I think that's the only way I'll truly learn which way my tastes lean.

Thanks, everyone, for all your suggestions. I'm learning a lot in this thread.

buccaneer · 09-17-2012, 06:09 PM

If my way is better, please post the result...but if Bob is right...please don't...

landarc · 09-17-2012, 06:12 PM

If Buccs way is better, I will eat a big bowl of curry!

Tish, there are many white balsamics out there as well, I keep a bottle here, actually, I have a few bottles around here of the stuff. Works great on all manner of things. I also have some coconut and some black currant 'Balsamics' for things such as BBQ sauce. Which it occurs to me I have never ever mentioned using before.

buccaneer · 09-17-2012, 06:15 PM

wait....either way...you win!

tish · 09-17-2012, 06:19 PM

Quote:

Originally Posted by buccaneer

If my way is better, please post the result...but if Bob is right...please don't...

Quote:

Originally Posted by landarc

If Buccs way is better, I will eat a big bowl of curry!

Tish, there are many white balsamics out there as well, I keep a bottle here, actually, I have a few bottles around here of the stuff. Works great on all manner of things. I also have some coconut and some black currant 'Balsamics' for things such as BBQ sauce. Which it occurs to me I have never ever mentioned using before.

Quote:

Originally Posted by buccaneer

wait....either way...you win!

Just because I find I like one way more than another won't make that way any better. "Liking something better" is kind of subjective, wouldn't you say?

buccaneer · 09-17-2012, 06:44 PM

^^^ I don't like where you're going with this...is that subjective?
Coz we all thought Bob was just always wrong, somehow...

tish · 09-17-2012, 06:46 PM

Quote:

Originally Posted by buccaneer

^^^ I don't like where you're going with this...is that subjective?
Coz we all thought Bob was just always wrong, somehow...

Good grief!

buccaneer · 09-17-2012, 06:48 PM

pbj · 09-17-2012, 06:50 PM

Modenaceti has the seal. (Italian Denominazione di origine protetta)

aquablue22 · 09-17-2012, 06:53 PM

What did he say? I cant see a thing.

tish · 09-17-2012, 06:55 PM

Quote:

Originally Posted by aquablue22

What did he say? I cant see a thing.

Yeah, that used to drive me crazy on Bucc's posts. But now I've found if you highlight the part that's hard to see 'cause it's printed in yellow or light blue or something else unreadable, then you can see it just fine.

buccaneer · 09-17-2012, 06:57 PM

^^^You are SUCH a dobber!

landarc · 09-17-2012, 06:57 PM

Quote:

Originally Posted by buccaneer

^^^ I don't like where you're going with this...is that subjective?
Coz we all thought Bob was just always wrong, somehow...

Wait, I will ask my friend CD, see what he says here...

09-17-2012, 06:03 PM	#33
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	Bob, in the reading I've been doing, they say that even when the vinegar comes from either the Modena or the Reggio Emilia regions of Italy, they are not necessarily the authentic traditional artisan balsamic vinegar made from the reduction of pressed Trebbiano and Lambrusco grapes, consortium-sealed, and protected by both the Italian Denominazione di origine protetta and the European Union's Protected Designation of Origin. But as I said, I don't believe my palate to be delicate enough to appreciate a $400 bottle of Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia to make it worth the expense. So using a commerical grade or condimento grade would be more than adequate for my purposes. I had wanted to choose a white balsamic for the appetizer I was making. It was what had been recommended to me by the site from which I got the better part of my menu, and I find my tastes do closely match those posted there previously. As to the age of the balsamic, I'll probably take Bucc's suggestion, and try it both ways. I think that's the only way I'll truly learn which way my tastes lean. Thanks, everyone, for all your suggestions. I'm learning a lot in this thread. __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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 Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

09-17-2012, 06:09 PM	#34
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	If my way is better, please post the result...but if Bob is right...please don't... __________________ Hold my dang beer...

09-17-2012, 06:12 PM	#35
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	If Buccs way is better, I will eat a big bowl of curry! Tish, there are many white balsamics out there as well, I keep a bottle here, actually, I have a few bottles around here of the stuff. Works great on all manner of things. I also have some coconut and some black currant 'Balsamics' for things such as BBQ sauce. Which it occurs to me I have never ever mentioned using before. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

09-17-2012, 06:15 PM	#36
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	wait....either way...you win! __________________ Hold my dang beer...

09-17-2012, 06:44 PM	#38
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	^^^ I don't like where you're going with this...is that subjective? Coz we all thought Bob was just always wrong, somehow... __________________ Hold my dang beer...

09-17-2012, 06:48 PM	#40
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	__________________ Hold my dang beer...

09-17-2012, 06:50 PM	#41
pbj Full Fledged Farker Join Date: 09-03-12 Location: Hopkins, MN Name/Nickname : Curly	Modenaceti has the seal. (Italian Denominazione di origine protetta) __________________ Chargriller Pro w/SFB [COLOR="Magenta"]retired[/COLOR] Brinkmann TrailMaster 1 generic digital thermometer Maverick 732 UDS [COLOR="Red"]Thermapen Mk4[/COLOR]

09-17-2012, 06:53 PM	#42
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	What did he say? I cant see a thing. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

09-17-2012, 06:57 PM	#44
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	^^^You are SUCH a dobber! __________________ Hold my dang beer...