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Old 07-19-2005, 05:04 PM   #11
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I like reducing the balsamic over a gentle heat, adding some minced garlic and onion and some fresh rosemary and using as a sauce for lamb or chicken.

I double dare you all to add black pepper to your strawberries and balsamic, it's gorgeous, and it does work!

And Ishbel I had no idea you were diabetic...........you learn something new everyday!!!
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Old 07-20-2005, 08:56 AM   #12
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I've been diabetic for about 5 years Sooooo unfair when you have eaten little and healthily all your life! Very little sugars or processed foods.. and STILL I've developed diabetes! Just think of the cakes and chocolate bars that I passed up over the years....
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Old 07-20-2005, 09:08 AM   #13
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Basalmic and fresh squeezed oj in a pan and reduced to a light glaze is great on all sorts of food
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Old 07-20-2005, 09:57 AM   #14
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I had the opportunity to be served ice cream with a 30 year old balsamic drizzled over it. My Italian buddy tells me that lesser balsamics can be reduced as described in an earlier post to make them more like an older balsamic, thicker and more concentrated flavor.

Other balsamic facts; All true balsamics are from Modena, Italy and there is no such thing as a white balsamic no matter what you see in the store. Also it has been found that some producers of Balsamic will add caramel to the vinegar's to make then seem older. In recent years they began to rate balsamics with a leaf system (4 leaf being the best - 1 leaf being the lesser). Balsamics are rated by taste testing instead of by 'years aged' because of the caramel spiking. You will see both on most balsamic labels, age and a leaf grade.

Enjoy,
bryan
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Old 07-20-2005, 01:26 PM   #15
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I love to put some extra virgin olive oil in a small dish and add some Balsamic to it with some pepper and salt then I use it as a dip for French bread. Yummmmmy!
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Old 07-20-2005, 01:32 PM   #16
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Try this:
Balsamic Cucumber Salad

I just made some last night.
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Old 07-21-2005, 12:11 AM   #17
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And now for something completely different...With a veg peeler shave off some large and thick slices of P. Reg and drop some of the Aceto on the slices but be conservative with it. If it came in a large bottle then you likely don't have the high end stuff that gets handed down in the wills of the producers but still it is a fine condiment.

For a small wedding reception I will often grill some baguette slices and rub with cut garlic and then add the P. Reg and Aceto and serve with small glasses of a Tuscan like Barolo.

If the happy couple are foodies then I can even be talked into the gelato version
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