303874 Thu Jun 22 19:09:45 -0700 2006 15 27 General Chowhounding Topics 0 1708175 Am I the only one tired of it or is Balsamic vinegar being overly done to death? Everytime someone suggests a dressing without it someone suggests changing the recipe to Balsamic. There are a lot of good vinegars out there and it seems that they are being under used. There are so many good other flavors but it seems that so many people have thier blinders on when it comes to vinegar. Enough with the Balsamic already especially when most of them are not the real thing or under aged. Thu Jun 22 19:09:45 -0700 2006 0 Candy 1 1708178 Here, here! Thu Jun 22 19:23:47 -0700 2006 1708175 0 Darren 1 1708184 Yeah, quality balsamic is wonderful but overuse leads to boredom. I like the HC thread where hounds gave their fave vinegars. Can't find it at the moment... And what about good ol' lemon juice or other citrus like yuzu? Makes a nice change. Thu Jun 22 19:41:08 -0700 2006 1708175 0 petradish 1 1708194 The Asian markets -- Korean, Chinese, Japanese -- are rich with various kinds of vinegars, from brown rice to red vinegars, and they all have their own personalities! Since it is usually an inexpensive item, it is fun to try a new one every now and then! Thu Jun 22 20:26:24 -0700 2006 1708175 0 liu 1 1708195 It does seemed to be the popular vinegar these days and everyone is using it in everything. I like it, but I also love champaign vinegar, apple, rice,sherry,etc. vinegars and they all seem to have their own uses. I almost always reduce a cheep balsamic and then it becomes a whole different item. Thu Jun 22 20:31:30 -0700 2006 1708175 0 jackie 1 1708197 Lately, I've given up vinegar completely on salad - just enjoying high quality extra virgin olive oil and a bit of sea salt. Yum! Thu Jun 22 21:09:40 -0700 2006 1708175 0 sivyaleah 2 1708198 Oooooh...this is so simple and sounds so good! Thu Jun 22 21:29:52 -0700 2006 1708197 0 liu 3 1709427 Especially if you use really fresh arugula, some thinly sliced red onions, shaved parmesean reggiano or goat cheese and a dusting of black pepper :-) Laurie Fri Jun 23 09:36:44 -0700 2006 1708198 0 sivyaleah 4 1709442 I do the same but add a bit of acidity with just a small squeeze of any type of fresh citrus including: lemon, lime, orange, grapefruit, pomelo, etc. The acid/citrus makes the salad a little bit more light and fresh tasting. Fri Jun 23 13:50:03 -0700 2006 1709427 0 JMF 5 1709455 The same light touch (as in a few drops) of a light vinegar such as champagne vinegar or even plain "white" vinegar is a tasty variation on the touch of citrus approach. Think of both as ways of bringing out the flavor of the olive oil, not as adding another flavor. Works nicely with good olive oil. Fri Jun 23 16:31:45 -0700 2006 1709442 0 Richard 1 1708305 Lately, I've been using apple cider vinegar with olive oil, some reduced apple juice, and sea salt. It's a simple and refreshing dressing for the summer - especially good tossed with chunks of Grafton cheddar, grilled chicken, Braeburn apples, and some baby greens. Fri Jun 23 20:41:52 -0700 2006 1708175 10010 lizelle 1 1708316 I'm all about the sherry vinegar or the fresh lemon or lime juice these days. B. vinegar DOESN'T go w/everything, and it can be cloying. Fri Jun 23 22:43:04 -0700 2006 1708175 10574 Notorious EMDB 1 1709419 A petty concern, but balsamic vinegar is ugly to boot! A salad is much prettier with a lightly colored vinegar or citrus for flavoring. And the lighter flavors are much more refreshing in the summertime. Fri Jun 23 01:57:31 -0700 2006 1708175 0 nooodles 1 1709424 I've switched to verjus...comes both white & red...no acidity to clash with your wine...light & delicious... Fri Jun 23 08:10:53 -0700 2006 1708175 0 fauchon 1 1709453 a very little bit of the cheap balsamic is really good when you're cooking cherries. Fri Jun 23 15:37:18 -0700 2006 1708175 0 FED 2 1709463 If you can find some Minus 8 vinegar try that. It is expensive but worth the expense. It is made in Canada and the grapes for the vinegar are harvested at -8 Celcius. Ice wine vinegar, and great with not only fruit but foie gras or sipping like an apperitif. Fri Jun 23 18:03:09 -0700 2006 1709453 0 Candy