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Posted on 1/29/14 at 9:34 am to CITWTT
It makes great marinated peppers. Roast and peel 2-3 red peppers and toss in 1-2 table spoons on balsamic and s&p. let sit for about a day. They'll keep tightly covered in your fridge for a few weeks.
Posted on 1/29/14 at 9:39 am to HungryTiger
It's really versatile and I use it in everything from salad dressings to marinades, to throwing a dash in certain dishes.
The thing is that it's almost become overused in the last few years. I still like it, but I'm trying to incorporate some other vinegars into my cooking.
The thing is that it's almost become overused in the last few years. I still like it, but I'm trying to incorporate some other vinegars into my cooking.
Posted on 1/29/14 at 9:52 am to VOR
quote:
but I'm trying to incorporate some other vinegars into my cooking.
I only use balsamic, red wine, rice wine, and white. What am I missing out on?
Posted on 1/29/14 at 10:08 am to tigerfoot
You should never apply heat to very good balsamic vinegar (i.e. Well aged). Sure you should never use crappy vinegar o make a reduction. But i would be ashamed if i saw someone drip a 25 (or God forbid 50) year balsamic into a skillet. Amazing with fig confit or chilled roasted beets btw with a little arugula
Posted on 1/29/14 at 10:10 am to tigerfoot
quote:
I only use balsamic, red wine, rice wine, and white. What am I missing out on?
Those are the main ones. But occasionally I've seen some other varieties (that may simply be variations with one of those as its base) that I want to try. I have some garlic vinegar in the cabinet right now. Can't remember where I got it.
Posted on 1/29/14 at 10:16 am to HebertFest08
quote:
sliced tomatoes, sliced mozarella, basil leaf and drizzle that shite on top!!!!
yup. I also like to add evoo + salt & pepper. awesome appetizer, especially if you're having a steak and a baked potato and a bottle of wine.
Posted on 1/29/14 at 10:17 am to HungryTiger
Take your recipe and puree it. Make some home made croutons with olive oil and chopped garlic on sliced French bread. Slice and pat out chevre rounds into a nice sized circles of equal size and thickness. Dredge in egg wash and bread crumbs and sauté them(nice and brown exteriors). Spread that onto croutons and drizzle with pepper coulis. You will slap whoever is closest to your hand.
Posted on 1/29/14 at 10:17 am to VOR
Have you ever gone to Vom Fass ?
Posted on 1/29/14 at 10:18 am to Iamhydrogen314
quote:
You should never apply heat to very good balsamic vinegar
I doubt I have any that would classify as 'very good'
I would imagine mine are 'serviceable' Posted on 1/29/14 at 10:41 am to TigerWise
quote:
Have you ever gone to Vom Fass ?
Briefly. Need to make another visit.
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