18 year aged balsamic adds a flair to gourmet cooking. A
gourmet kitchen without balsamico vinegar is hard to imagine. Less than 20 years ago,
balsamico was nearly an obscure Tuscan ingredient. Now, chefs utilize it more and more. A couple drops
of the very best balsamic on ripe berries,
pears, or other fruit is a customary combination to end
a meal. |
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Adios balsamic. Hello, red wine vinegar. - Washington Post |
Adios balsamic. Hello, red wine vinegar.Washington PostI am thoroughly sick of balsamic vinegar. I'm tired of its raisiny taste, which is too often saccharine and cloying. And of its syrupy density, not to mention its distinct aroma. I am fed up with chefs who have insisted on using it to dress salads, ...and more » |
A taste of Traverse City: Fustini's Oils & Vinegars and Grand Traverse Pie ... - MLive.com
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