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Old 07-07-2006, 02:20 AM   #11
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I use a reduction of balsamic vinager to caramelize radicchios. It's great!

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Old 07-07-2006, 02:22 AM   #12
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I use a reduction of balsamic vinager to caramelize radicchios. It's great!

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Old 07-07-2006, 07:10 AM   #13
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I use it for salad dressings with olive oil like others have said.
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Old 07-09-2006, 02:35 PM   #14
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My pantry has so many vinegars it is funny. Rice. Balsamic (2 qualities -- one for salads & cooking, one more expesive one we put out with cheese and fruit for desert). A German herbal one. White wine. Cider. Malt. In the laundry room is a jug of distilled white vinegar that I sometimes tipple into certain dishes that NEED that strong flavor. Most of the time they go into salads (we eat some kind of salad daily), but also into marinades, sauces, stews ..... every once in awhile you'll taste a dish and it needs a little something. It sounds stupid, but to me I feel it in my jaw, that it needs something, well, piquant. A little vinegar does it. Cider vinegar is especially good in dressings for fruit salads.
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