Balsamic vinegar
Discussion
A few years ago, someone decided food was just too plain. It now seems compulsory for every salad, main or garnish, to have this damned stuff on it.
It was squirted across a savoury crepe I had recently, and I had to send it back.
Could those working in catering please recognize that some of us don't want acid on our food? - however hip and trendy it might seem.
Most places are capable of putting sauces in separate dishes, so please leave your brown acid in a bottle with the condiments.
It was squirted across a savoury crepe I had recently, and I had to send it back.
Could those working in catering please recognize that some of us don't want acid on our food? - however hip and trendy it might seem.
Most places are capable of putting sauces in separate dishes, so please leave your brown acid in a bottle with the condiments.
It is one of the reasons I miss Oliviers & Co from the Old Spittlefield Market (closed as a result of the crash in 2008 and was their only store in this country). You could go in and try most of their range of olive oils and vinegars. Seem to remember they had about 6 different types of balsamic vinegar and you could really tell the difference between the ages.
Lotusgone said:
A few years ago, someone decided food was just too plain. It now seems compulsory for every salad, main or garnish, to have this damned stuff on it.
It was squirted across a savoury crepe I had recently, and I had to send it back.
Could those working in catering please recognize that some of us don't want acid on our food? - however hip and trendy it might seem.
Most places are capable of putting sauces in separate dishes, so please leave your brown acid in a bottle with the condiments.
Did you try it?It was squirted across a savoury crepe I had recently, and I had to send it back.
Could those working in catering please recognize that some of us don't want acid on our food? - however hip and trendy it might seem.
Most places are capable of putting sauces in separate dishes, so please leave your brown acid in a bottle with the condiments.
Years back in Modena, I was given a sample and taster of various ages. Not certain of the cut off but have a recollection that at 40+ years it’s sweet enough to have on desserts.
James P said:
Lotusgone said:
A few years ago, someone decided food was just too plain. It now seems compulsory for every salad, main or garnish, to have this damned stuff on it.
It was squirted across a savoury crepe I had recently, and I had to send it back.
Could those working in catering please recognize that some of us don't want acid on our food? - however hip and trendy it might seem.
Most places are capable of putting sauces in separate dishes, so please leave your brown acid in a bottle with the condiments.
Did you try it?It was squirted across a savoury crepe I had recently, and I had to send it back.
Could those working in catering please recognize that some of us don't want acid on our food? - however hip and trendy it might seem.
Most places are capable of putting sauces in separate dishes, so please leave your brown acid in a bottle with the condiments.
Years back in Modena, I was given a sample and taster of various ages. Not certain of the cut off but have a recollection that at 40+ years it s sweet enough to have on desserts.
I did a tour of the Giusti ‘factory’ in Modena. They had a barrel of 120yr old which was incredibly sweet and flavourful.
Suspect there's a lot of fakery and what's in the squeezy bottle in the average restaurant kitchen likely to be adulterated.
They don't put caviare or truffle shavings as a garnish on everything and whilst decent balsamic is not quite in that league, it's too good and expensive to be squirted indiscriminately.
I'm no expert but the the better own label supermarket offerings are really useful in quick pickles, dressings and sauces as well as a contrasting finish to salads and fish dishes.
They don't put caviare or truffle shavings as a garnish on everything and whilst decent balsamic is not quite in that league, it's too good and expensive to be squirted indiscriminately.
I'm no expert but the the better own label supermarket offerings are really useful in quick pickles, dressings and sauces as well as a contrasting finish to salads and fish dishes.
Lotusgone said:
Could those working in catering please recognize that some of us don't want acid on our food? - however hip and trendy it might seem.
Acid is one of the main components of great food (As famously noted in Salt, Fat, Acid, Heat). And you’ll notice it used heavily in most other countries cuisines as it makes things much tastier. You should want acid on your food…Rationing ending years ago, live a little.
Greshamst said:
Acid is one of the main components of great food (As famously noted in Salt, Fat, Acid, Heat). And you ll notice it used heavily in most other countries cuisines as it makes things much tastier. You should want acid on your food
Rationing ending years ago, live a little.
Surely that’s why we have brown sauce and piccalilli. Rationing ending years ago, live a little.
MarkGArgyle said:
Spent a fair bit of time with a supplier in Modena and always got a 100ml bottle of the family balsamico. All gone now but looking forward to get more when I revisit it in October; any recommendations for places to buy?
Same here!Drizzled over chunk of Parmigiano Reggiano freshly chipped from the centre of the wheel.
All frowned upon these days.
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