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/ck/ - Food & Cooking

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10839595 No.10839595 [Reply] [Original]

S...should I?

>> No.10839608

>>10839595
d-do you wanna?

>> No.10839613

>>10839608

I....I don't know....

>> No.10839618

>>10839613
if you got the money and the curiosity, anon, why not? are you a big fan of balsamics? do you have a favorite dish that prominently features balsamic vinegar that would make this bottle feel like a well-earned treat for yourself?

>> No.10839621

>>10839613
You have to search your soul anon. Once you open one of them there is no turning back. Trust me, I know.

>> No.10839638

>>10839618
I like them. But man wish I could sample it before buying.
>>10839621
What was your experience?

>> No.10839654

>>10839621
fuuuck not OP but I just looked up what aged balsamic is like. sipping vinegar? drizzling it over ice cream? my salivary glands are squeezing so hard at the thought my jaw hurts

>> No.10839663

>>10839595
id say buy balsamico for 50 bucks and get a nice 3 course meal somewhere with the other 200

>> No.10839665

>>10839654
Old balsamic vinegar is really sweet and syrupy

>> No.10840225

>>10839663

This.

>> No.10840279

>>10839595
>$73/oz
That's more than I would typically be wiling to fork out, and I love good balsamic vinegar. I'm not wealthy, though. I wouldn't think too much about spending 1/2 that. I say go for it so long as it doesn't mean rice and beans for a month. Good balsamic is wasted on beans.

>> No.10840483

>>10839595

To put it into perspective OP, if you make balsamic dressing for salad, you're probably going to be spending around 100 bucks for half a cup of dressing at a time.

Is that something you're willing to pull the trigger on?


Because that's pretty fucking expensive and I don't think I could justify spending that kind of money on something I serve in my own home. That's "I want to fuck this woman, but I also really want to impress her and get to know her so I'm taking her to dinner at a super duper nice restaurant" tier cash. And the restaurant will give you all sorts of perks too.

>> No.10840574

>>10840483
Yeah it is hard to justify for something I might use mainly for just salads.

What's the most you and any other anons spent on one food related item?

>> No.10840688
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10840688

>>10839595
Get a nice mid-market condimento balsamico and perform a reduction on it. It will get you at least 70% there and save your bank account.
https://www.seriouseats.com/2014/05/everything-you-need-to-know-guide-to-balsamic-vinegar.html

>> No.10840730
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10840730

>>10839595
Don't do it. It's not going to be worth it. If there's one race of people who will rip you off it's the Italians.

>> No.10840931

its not worth it it tastes the same as a $20 bottle at whole foods

>> No.10840979

>>10839595
If you honestly have the money to blow on it and you really like balsamic then sure, I personally just buy store-brand and I'm fine with it

>> No.10841002

>>10840931
i love the cheap balsamic vinegears but can tell you that 100% not the case and you dont know what your talking about.
aged balsamics become more like a syrup and are really sweet instead of vingeary.
my mom buys ones that are around 75 dollars that taste like candy i fucking hate them.

but shut the fuck up if you dont know what you're talking about.

>> No.10841128

>>10839595
Fug thats expensive

>> No.10842501

>>10840483
It's extremely concentrated from the aging process, so a 1/2 ounce would be a lot to use. I might use a very sparing amount (probably closer to a teaspoon) on a dish of high quality duck or venison with some figs, berries, and herbs, something like that.

>> No.10842541

>>10842501

....So why wouldn't you just do a balsamic reduction then, and pocket the spare change?

>> No.10842583

>>10842541
A reduction will give you some of the same characteristics if done well, but it won't be nearly as good. I'm not saying it's something people should scrounge for to afford >>10840279 is me. I'm only saying that it's not quite as expensive to use as it seems. At $73/oz it's still expensive, even at a teaspoon at a time. That's $12 added to a dish for some flavor, but if you're already spending $50 to put a dish together, spending another $12 would be a
>why the hell not?
sort of deal.

>> No.10842590
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10842590

>>10839595
how old is it?

>> No.10842912

>>10842590

Reggio Emilia gold label, so at least 25 years.

>> No.10842920

>>10842583
why not get a small amount of reduction from the same batch? it should be avaiable somewhere.

>> No.10842929

>>10842920
That would be where it's available from producers like that don't sell it by the ounce

>> No.10842953

>>10839595
But a small new oak barrel and fill it yourself with affordable B V and age your own batch.

>> No.10842977

>>10842953
It's really the specific conditions of the aging which matters. It's a "solera system", not just standard barrel aging.

>> No.10842986

>>10842953

desu they switch that shit constantly, don't they? Like a whole mess of barrels constantly being filled, with a very specific order? And like as one is emptied, the next goes into it.

>> No.10843029
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10843029

>>10840730
>Italy
>named Italians least trustworthy

>> No.10843078

>>10840730
stupid polacks

>> No.10843094

Westmount?

>> No.10843098

>>10842977
>>10842986

It’s just a way to mix year old vinegar with a little bit of twenty five year old to keep their product consistent.

It’s very possible to produce a great, flavorful vinegar without scale.

>> No.10843125

>>10843098
A part of the expense is that some vinegar goes bad. So if you're planning on aging for decades, you are assuming that risk yourself.

>> No.10844391

>>10840730

Damn. Why are Italians so untrustworthy?

>> No.10844501

>>10839595
I got a bottle of this from my mom's new husband because he was trying to buy my affection. Anyways, it's not sweet at all it's really acidic and bitter. It just tastes like old vinegar. I tried it by itself in salads but always ended up tossing most of it out after two bites. It's kind of edible if you mix it with Italian dressing or garlic black bean sauce.

>> No.10844510

>>10844501
>my moms new husband

Call him daddy like you know you want to

>> No.10844662

>>10844510
He's always going to be Bryan to me, he will NEVER replace my father no matter how much money he wastes trying to by my affection.