mudbug said:What do you use it on/for?
amber said:I noticed you used it for one of your entrees in the poll you posted. How is it different to other vinegars, such as balsamic?
Chef_Jimmy said:IC, I ordered some of this vinegar, I don't know what I'll do with it yet, but I'm sure I'll find something interesting. If it is as sweet as you say, maybe i can mascerate berries in it. Would you use it in a bearnaise?
Swann said:Can you buy this vinegar in a shop or only online?
ironchef said:You should be able to buy it at a local gourmet grocer. Where in Cali are you?
Swann said:I am in San Diego. Whole Foods? Williams Sonoma?
Chef_Jimmy said:I got my vinegar, and the taste is very different, i really can;t explain, but i really like it and am trying to come up with what to do, i have made a viniagrette that was good. Thanks for introducing me to this vinegar Ironchef.
ironchef said:There's a French dish with Scallops that uses a sauce of deglazed vinegar, raisins, capers, and butter. I can't think of the name but it's good with Banyuls.
Chef_Jimmy said:I think that is from Jean-Georges Vongerichten, it is a very elegant dish and the raisin-caper combinations surprisingly sounds wonderful. Supposedly discovered by accident in the kitchen of Jean-Georges. I may try to make my own version and post it