balsamic vinager adds a flair to gourmet cooking. A
gourmet kitchen without aged balsamic vinegar is incomplete. Less than 20 years ago,
balsamico was nearly an unnoticeable Tuscany accoutrement. Now, gourmet chefs utilize it more and more. A couple drops
of the very best balsamic vinegar on ripe berries,
bartlett 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 » |
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