balsamic adds a flair to gourmet cooking. A
kitchen without balsamic vinegar is minus a wonderful flavor. Less than 20 years ago,
balsamico was nearly an unknown Italian condiment. Now, chefs utilize it more and more. A few drops
of the very best balsamic vinegar on ripe strawberries,
pears, or other fruit is a customary combination to end
a main course. |
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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 » |
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