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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.


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Unread 09-16-2012, 08:05 PM   #16
buccaneer
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Colavita lost in court again, fraud, I'd stay away from any of their products.
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Unread 09-16-2012, 08:08 PM   #17
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Quote:
Originally Posted by buccaneer View Post
Colavita lost in court again, fraud, I'd stay away from any of their products.
In what way was their behavior fraudulent, Bucc? Did they misrepresent their ingredients or process? Or was it something more corporate in nature? I'm interested.
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Unread 09-16-2012, 08:19 PM   #18
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Misleading contents and process if I remember right, was in an olive oil thread a few weeks back, a whole lot of companies got sued.
In my view, if a corporation is willing to do the dirty making food products and get caught with one, then they will do it with the others.
I don't buy from them any more.

I also don't hold with users saying "I use it and didn't notice anything, I love it" AFTER scientists have found problems.
It's like saying to the specialist "Well, I don't notice ill effects after using the solarium so Ill keep going"
Knock your self out... IMO
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Last edited by buccaneer; 09-16-2012 at 10:07 PM..
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Unread 09-16-2012, 09:23 PM   #19
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After a trip to Italy where the stuff is everywhere, we only use Monari Federzoni Modena.
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Unread 09-17-2012, 07:34 AM   #20
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When you find it at a garage sale you know it's well aged.
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Unread 09-17-2012, 09:39 AM   #21
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Thanks, captndan. I've been to some garage sales where you were wise to check for mold on everything. Yep. That's well aged, alright.
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Unread 09-17-2012, 12:04 PM   #22
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I order from "From Olives and Grapes" in Cocoa, FL. The owner, Stan, is a engineer re-tread to retail businessman. I've always liked his products. I like the options he offers, and I can tell a difference in the "offer to the masses" and the finer products (and yes, more expensive). If I'm going to make a nice salad, I'll use a good olive oil and vinegar. If I"m going to mix it with other stuff, I"ll use the grocery store bought...

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Unread 09-17-2012, 01:08 PM   #23
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This is a local store (Fort Worth), that I discovered nearby only last week. I had never done olive oil or vinegar "tastings" before. It was actually pretty cool.

We got the 18yr traditional Balsamic, along with their raspberry flavored balsamic(wife wanted it for salad dressing). I think the traditional will become my new household staple balsamic. Everything we tried(oils and vinegars) was really really good. The store owner was also very helpful and knowledgeable.

http://www.shop.thevirginoliveoiler....imento-028.htm
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Unread 09-17-2012, 01:47 PM   #24
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Thanks, SmokeFan! Very cool site! Had some very interesting items besides the oils and vinegars. Would love to taste some of their Habanero Pure Cane Sugar. Lots of great stuff!
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Unread 09-17-2012, 03:34 PM   #25
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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.
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Unread 09-17-2012, 03:51 PM   #26
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I just reduce regular Balsamic by 1/2 in a sauce pan.
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Unread 09-17-2012, 04:01 PM   #27
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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
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Unread 09-17-2012, 04:43 PM   #28
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http://tubacoliveoil.com/balsamic.html they have a smoked balsamic that is excellent. Used it on veggies. Haven't tried fruit yet. They have a ton of flavored balsomic and olive oils.
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Unread 09-17-2012, 05:21 PM   #29
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In the U.S., we do not respect the requirements of Italian DOC or DOCG, thus, there are a lot of balsamics that are sold that are not Balsamic, not from Italy and even not at all from wine grapes. The reality is that the stamp is the only proof that what you are using is balsamic vinegar at all. Now, that being said...

All balsamics are aged, and any one that has the stamp is going to meet some basic minimum requirements and it will be pricey. This does not mean that it is the only game in town, there are excellent aged vinegars from France, Spain, Sweden and the U.S. (which I use normally) which are all excellent.

I would tend to disagree with the use of a more aged vinegar with a mild acidity for what you are doing Tish. I believe the acidity of a younger Balsamic, or similar aged vinegar is what you would be looking for. The slightly sour profile will bring out the sweet and salt of the melon and ham.

I actually use O California Balsamic, for the reason that is has up to 35 times less detectable lead in it. Plus, it is local, cheap and works just fine for me.
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Unread 09-17-2012, 05:36 PM   #30
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Bob's food science theory of higher acidity is sound, I'm going on my own taste experiences but I respect Bobs opinion, try it both ways.
Okay, I don't respect Bob's opinion at all in most subjects known to man but I do in this case...and his ways with the art of tofu



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Last edited by buccaneer; 09-17-2012 at 05:36 PM.. Reason: teasing the landarc
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