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I'm working today but took a short break to "walk around the internet"---and couldn't pass this one up:
Cavedoni Botte Piccola Balsamic Vinegar, 250 ml bottle.
I remember Lemon Boy pontificating on all things vinegar---I think he would approve :hatoff:
With tomatoes, soon to be local field raised, I can't wait for Caprese Salad with real buffalo mozzarella all dressed up in fine olive oil and this vinegar and home grown basil. :yum:
Dave, with your admitted taste for fine foods, I'm surprised you don't weigh 300 lbs.
Jogged my memory that I just read an article on one of my aggregator sites that was about a fellow in Nebraska who has a vinegary producing basaltic vinegar now. As my tastes do not run in that direction, I will leave it up to those who do to compare qualities with the Italians’ products, but thought I would mention it.
In a world where the Japanese can produce single malt scotch that is in the category of the best the Scotch can produce, no brands or regional goodies are safe. Once again I’ll have to defer to our scotch drinkers for argument because I would choke to death on that swill if I had to compare.
https://www.saveur.com/george-paul-j...egar-nebraska/
Quote:
Originally Posted by Independent Voter
I could if I wanted to :rolleyes2:
The good news is that my real attractions are not the big calorie contributors--like deserts. I am admittedly on a vegetable binge at the moment. That has been brought on by 10 months of taking warfarin, now ended, just in time for the summer rush of locally grown produce.
For breakfast this morning I had "poached eggs" (they were cooked in the steam) on a bed of mixed vegetables. In that mix: collard greens, onion, mushroom, asparagus, jalapeno, Serrano, habanero, and 1/2 of a tomato.:hatoff: