Balsamic Vinegar?
Goober1142
Posts: 219 Member
I recently received a bottle of Fustini's balsamic vinegar as a gift. In three days I've used the whole bottle. A small bottle is 20 bucks, it's that good. What's the second best balsamic on the market? So I don't have to sell my children...
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Replies
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How did you use it so fast?1
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Salads, chicken breasts, fruit, it's so good. The bottle didn't have cap that restricted the flow so I accidentally just poured it on and it was so good I drenched everything. And then, went to order some and saw the price!L1zardQueen wrote: »How did you use it so fast?3 -
Lol! I use and love the cheap stuff, so no idea. But there are some vinegar aficionados here so hopefully they'll be along soon.
Considering my parents always threatened to give me away to the circus, I think it's sweet you consider your kids a marketable commodity
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Here's a yummy way I like to stretch expensive balsamic (because the cheap stuff really isn't the same, unlike some other things) for salads... it adds some little calories but so worth it for the wallet!
I like to mix a mustard in with it, and how spicy the mustard is affects the proportions. For yellow mustard, half and half. For a grainy, "kickier" mustard like Maille (extremely grainy), Pommery or Grey Poupon, to taste but at least a teaspoon. Then, unless its good ol' yellow mustard, I carefully dose out a little honey and stir like mad.
This, IMO, tastes delicious, is easy to measure and make, and the honey helps the dressing stick to nonabsorbent salad ingredients like bell peppers and lettuce. Bon appetit! 3 -
One sure gets what they pay for...the stuff less than $20 is just not worth it to me. I remember purchasing a very tiny bottle for around $70 in Montreal many years ago and it was SO good. A little went a long way too as I remember.
I've heard you can make the less expensive stuff way more 'yummy' by reducing it. Google 'how to' and maybe try it out?3 -
I absolutely love Marzetti classic balsamic!0
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If you have a Vom Fass near you, GO THERE AND TRY ALL THE VINEGARS.
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It great to have recommendations from 'real' people. It's hard to 'try' one out that costs a fortune without have some people out there that love it.2
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JenniferM1234 wrote: »Here's a yummy way I like to stretch expensive balsamic (because the cheap stuff really isn't the same, unlike some other things) for salads... it adds some little calories but so worth it for the wallet!
I like to mix a mustard in with it, and how spicy the mustard is affects the proportions. For yellow mustard, half and half. For a grainy, "kickier" mustard like Maille (extremely grainy), Pommery or Grey Poupon, to taste but at least a teaspoon. Then, unless its good ol' yellow mustard, I carefully dose out a little honey and stir like mad.
This, IMO, tastes delicious, is easy to measure and make, and the honey helps the dressing stick to nonabsorbent salad ingredients like bell peppers and lettuce. Bon appetit!
That sounds wonderful! Thanks0 -
One sure gets what they pay for...the stuff less than $20 is just not worth it to me. I remember purchasing a very tiny bottle for around $70 in Montreal many years ago and it was SO good. A little went a long way too as I remember.
I've heard you can make the less expensive stuff way more 'yummy' by reducing it. Google 'how to' and maybe try it out?
They sell the Fustini's online. I just ordered the $40 bottle because it's my Birthday month...0 -
ElizabethKalmbach wrote: »If you have a Vom Fass near you, GO THERE AND TRY ALL THE VINEGARS.
Agree with this.0 -
You guys are making me crave balsamic! One of my fav foods! I only keep Giusti Balsamic in the house. It’s like an old friend.
IMHO - the best has to come from Modena Italy.
I always look for:
-Aceto Balsamico Tradizionale di Modena
it’s considered the king of vinegars and one of Italy's most important culinary legacies. Literally - a great vinegar is like fine wine. For me - it’s not balsamic if it’s not from Modena.
A great vinegar from Modena from the white trebbiano grape should be syrupy and almost black.. the perfect kid of acid and sweet. Try on some Parmesan - yum!
The true Aceto Balsamico Tradizionale needs to be aged a minimum of 12 years to be certified. It should always say “ Tradizionale” look for the consortium label on it. If it doesn’t say traditional in it - it’s like drinking box wine instead of a fine wine. 🍷
My fav balsamic producer- Guiseppe Giusti, It’s also the oldest family made balsamic in the region.
Ever had it drizzled over vanilla gelato?? 😋
@Goober1142 - they sell a sampler in a wooden box- they are amazing! Ask for a bottle of “extra vecchio” . It’s aged 30 years.
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Discover Balsamic reductions. Your next budget breaker. But, like all products there is a certain sense of elitism that is wholly unnecessary. I had some friends who would not consider a glass of red wine other than a vintage Bordeaux typically around $150 to 500 per bottle.1
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It's been a while since I had the really good stuff, aged for 10+ years in different types of wood barrels.
Nowadays we stock up whenever we go to Italy on vacation. We just buy the best stuff we can find in a normal supermarket. We look for bottles where the first ingredient is wine lees, and the second ingredient is vinegar, not the other way round. Usually around €6 in a regular supermarket.
A cheap alternative is pomegranate molasses from middle eastern grocers. Not the same, but similar and cheaper.1 -
Sorry, that would be wine musts as the first ingredient.1
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wilson10102018 wrote: »Discover Balsamic reductions. Your next budget breaker. But, like all products there is a certain sense of elitism that is wholly unnecessary. I had some friends who would not consider a glass of red wine other than a vintage Bordeaux typically around $150 to 500 per bottle.
@wilson10102018 - perhaps your friends found a deal on a 2016 bottle of Chateau Lafite Rothschild? In that case - definitely worth it! Bliss in a bottle!
😉 *kidding
I don’t think quality always translates to money paid for a product. I was in Spain a few weeks ago and the best wine I had was a 2€ bottle of house wine- truly fab! Re: balsamic —- I think like most items, it just comes down to the tastes of the buyer.It's been a while since I had the really good stuff, aged for 10+ years in different types of wood barrels.
Nowadays we stock up whenever we go to Italy on vacation. We just buy the best stuff we can find in a normal supermarket. We look for bottles where the first ingredient is wine lees, and the second ingredient is vinegar, not the other way round. Usually around €6 in a regular supermarket.
A cheap alternative is pomegranate molasses from middle eastern grocers. Not the same, but similar and cheaper.
@acpgee - I’m super interested in that pomegranate molasses!!! That sounds amazing!! But Pom anything gets my vote. 🙌🏻☺️
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Safari_Gal_ wrote: »wilson10102018 wrote: »Discover Balsamic reductions. Your next budget breaker. But, like all products there is a certain sense of elitism that is wholly unnecessary. I had some friends who would not consider a glass of red wine other than a vintage Bordeaux typically around $150 to 500 per bottle.
@wilson10102018 - perhaps your friends found a deal on a 2016 bottle of Chateau Lafite Rothschild? In that case - definitely worth it! Bliss in a bottle!
😉 *kidding
I don’t think quality always translates to money paid for a product. I was in Spain a few weeks ago and the best wine I had was a 2€ bottle of house wine- truly fab! Re: balsamic —- I think like most items, it just comes down to the tastes of the buyer.It's been a while since I had the really good stuff, aged for 10+ years in different types of wood barrels.
Nowadays we stock up whenever we go to Italy on vacation. We just buy the best stuff we can find in a normal supermarket. We look for bottles where the first ingredient is wine lees, and the second ingredient is vinegar, not the other way round. Usually around €6 in a regular supermarket.
A cheap alternative is pomegranate molasses from middle eastern grocers. Not the same, but similar and cheaper.
@acpgee - I’m super interested in that pomegranate molasses!!! That sounds amazing!! But Pom anything gets my vote. 🙌🏻☺️
While you are at the middle eastern shop, you might want to try date molasses too. Pomegranate molasses reminds me of balsamic, being sweet and sour and complex. It does miss the woody notes of balsamic though. Date molasses is sweeter but also dark and complex. It's good on pancakes.3 -
Safari_Gal_ wrote: »You guys are making me crave balsamic! One of my fav foods! I only keep Giusti Balsamic in the house. It’s like an old friend.
IMHO - the best has to come from Modena Italy.
I always look for:
-Aceto Balsamico Tradizionale di Modena
it’s considered the king of vinegars and one of Italy's most important culinary legacies. Literally - a great vinegar is like fine wine. For me - it’s not balsamic if it’s not from Modena.
A great vinegar from Modena from the white trebbiano grape should be syrupy and almost black.. the perfect kid of acid and sweet. Try on some Parmesan - yum!
The true Aceto Balsamico Tradizionale needs to be aged a minimum of 12 years to be certified. It should always say “ Tradizionale” look for the consortium label on it. If it doesn’t say traditional in it - it’s like drinking box wine instead of a fine wine. 🍷
My fav balsamic producer- Guiseppe Giusti, It’s also the oldest family made balsamic in the region.
Ever had it drizzled over vanilla gelato?? 😋
@Goober1142 - they sell a sampler in a wooden box- they are amazing! Ask for a bottle of “extra vecchio” . It’s aged 30 years.
Oh my, that looks wonderful. I'm def checking that out, thanks! Good info1 -
I am not sure if you live where it’s available but I tried the Publix brand and was surprised at how good it was but I do have pretty plain taste.0
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Check out the So Olive website and look under vinegars. I have tried the comice pear and cranberry. So good I don’t need oil on my salads any more.0
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I generally have a regular balsamic, a fig balsamic, a white balsamic (or maybe a white pear balsamic) on hand. Right now I also have a maple balsamic, but that's more of a dessert vinegar. Mmmm.2
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Oli and Ve has great balsamics, including white and darks. My favorites are strawberry, mission fig and chocolate. 10 calories a tablespoon, so I use it in lieu of salad dressing, over fruit & cottage cheese, and the clerk suggested a dash of the peach balsamic in some soda water and it was quite good. I got a bottle of the maple to try in my oatmeal as soon as I finish of a jar of maple butter. I use the honey and ginger to season stir fries.
If you can find a place that sells these type of flavored vinegars it’s worth a drive to visit their tasting room. Once you develop a taste for the sweet and tart flavored vinegars, they taste as rich as any dessert.2 -
I stock up on oils and vinegars anytime I am close to one of these stores: http://seasonstaproom.com/
There might be one of these close to you (or something similar). You can taste test everything before you buy.
The Black Truffle balsamic is heaven on strawberries!0 -
Trader Joe's has some pretty good balsamic for a very good price point.
From the label, it looks like "only" age 12 months. That's the one I had been using.
I couldn't figure out the difference for the one next to it that's a higher price point, but still quite affordable.
It's aged three years. I picked up a bottle yesterday, and I'm going to toss some on some roasted vegetables to see if it's worth the extra cost. The cheaper stuff is still pretty dang good.0
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