Thanks so much, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
The two I have in my pantry are Olivier 25-year aged balsamic vinegar (from WIlliams-Sonoma, $28.00 for 15,5 ounces) and Fini Balsamic Vinegar of Modena (also from WIlliams-Sonoma, $24.95 for 17.6 ounces). I would marry them both if I could ;0
Trader Joes has some pretty good commercial stuff. Just look at the viscosity. If its really swooshy when you tip it around, its probably cheaper, and when its sluggish, its probably good.
pierino is a trusted source on General Cooking and Tough Love.
As much I respect Judy Rodgers I prefer to substitute an aged Spanish sherry vinegar, more bang for the buck. Domestic balsamics are so 1990's, and nearly as misused as sundried tomatoes. That said, if you are going to splurge, I agree with wssmom on the Fini. Expensive but very good.
June is a trusted source on General Cooking.
I have been using Whole Foods Organic 365 Balsamic Vinegar for an everyday BV.
My absolute favorite is Oliviers & Co.'s Premium Balsamic Vinegar:
It's $34 for 8.4 oz, so a bit more expensive then the ones mentioned- but it is absolutely to die for! I use it sparingly, and a bottle lasts me close to six months- just a drizzle is enough to make a dish transcendant.
I also have a bottle from Trader Joes which was really cheap and which I use if it's going to be cooked in any way.
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
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Well played. You deserve a cookie.
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