/ck/ - Food & Cooking

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Anonymous Tue Apr 15 05:54:24 2014 No.5360253 [DELETED]

[Reply] [Original]

My mother's friend brought us a 15 year old balsamic vinegar. What can I do with it?

>>	Anonymous Tue Apr 15 05:55:23 2014 No.5360256 >>5360253 At the most just heavy petting, don't do anything too explicit if not you give it ammo to blackmail you. Wait for it to turn 16.

>>	Anonymous Tue Apr 15 05:55:23 2014 No.5360255 Drink it straight.

>>	Anonymous Tue Apr 15 06:09:23 2014 No.5360265 >>5360256 >not living in a country where you only have to wait until they're 12

>>	Anonymous Tue Apr 15 06:14:23 2014 No.5360269 >>5360265 That'd only be Japan or some Middle Eastern shithole

>>	Anonymous Tue Apr 15 06:15:23 2014 No.5360271 Use it as a dipping sauce for a medium rare flanksteak. It sounds strange, but it taste so fucking good.

>>	Anonymous Tue Apr 15 06:17:23 2014 No.5360274 >>5360271 Oh shit, this. Maybe mix a little Dijon mustard in with it too.

>>	Anonymous Tue Apr 15 06:18:23 2014 No.5360277 Mix with strawberry jam and dip some french toast into it.

>>	Anonymous Tue Apr 15 06:41:23 2014 No.5360301 Drizzle a little bit a slice of good, aged, crystal-y Parmesan and just eat that. Don't cook with it or mix with anything, its been aged for 15 years enjoy it.

>>	Anonymous Tue Apr 15 06:51:23 2014 No.5360309 Expensive vinegars are used as aperitifs, instead of alcohol. Just get good bread, cut it into small pieces, pour some vinegar on a saucer, and enjoy.

>>	Anonymous Tue Apr 15 06:55:23 2014 No.5360316 >>5360309 This. A nice crusty bread, preferably fresh. And a nice oil too.

>>	Anonymous Tue Apr 15 08:58:19 2014 No.5360424 File: 81 KB, 675x1024, hiralious.jpg [View same] [iqdb] [saucenao] [google] >>5360256

Anonymous Tue Apr 15 09:00:19 2014 No.5360428

I've been on this board for 5 minutes and every single response is fucking retarded...
Is /ck/ comprised of potatoes or what?

Balsamic Vinegar -> Ruccoula, Parmesan and drizzle a little
Perfect for any dressing
Personally i add it with white wine and brown sugar to my bolognese

>>	Anonymous Tue Apr 15 09:03:19 2014 No.5360432 >>5360428 Wow so your recommendation is just to use it as a dressing? You are fucking brilliant. I bet nobody thought of that. Fucking moron.

>>	Anonymous Tue Apr 15 09:21:36 2014 No.5360460 >>5360428 >putting a 15 yo balsamic in your bologna Fucking mong.

>>	Anonymous Tue Apr 15 09:30:36 2014 No.5360468 >>5360253 Pour it in the toilet.

>>	Anonymous Wed Apr 16 03:13:12 2014 No.5362604 >>5360269 Pitcairn Island.

>>	Anonymous Wed Apr 16 03:40:12 2014 No.5362628 Tell them to stop buying you out of date shit.

>>	Anonymous Wed Apr 16 03:46:12 2014 No.5362629 >>5360309 >>5360316 >>5360301 >>5360271 >>5360274 OP, here. Imma going to the things these fine gentleco/ck/s suggested. >>5360256 >>5360265 >>5360269 Huehuehue

>>	Anonymous Wed Apr 16 07:18:12 2014 No.5362820 >>5360428 A gentleman and a scholar. I tip my fedora to you my good sir.

>>	Anonymous Wed Apr 16 08:40:03 2014 No.5362895 >>5360301 This. Also if it's not too acidic, try it on some nice quality vanilla ice-cream. I find it cuts the creaminess really well.

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