Text 27250, 69 rader
Skriven 2012-07-16 15:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: balsamico 966
=====================
 JW> Aged Balsamics: Authentic balsamic vinegar comes are from Modena,
 JW> Italy and are authenticated by the consortium. Real aged balsamic
 JW> comes from a similar aging process to wines, and is nearly as
 JW> drinkable. High-end varieties are aged for over 12 years. The finest
 JW> are aged for 25 years or more (the greats are 40 years old or
 JW> older). The higher the quality, the thicker, sweeter and more
 JW> palatable it will be. Drizzle over thin slices of cheese so as not
 JW> to let either flavor become overpowering. Good with hard, aged
 JW> cheeses like Parmigiano-Reggiano, Pecorino Romano and aged Goudas.  

I have this to say about that. You may notice I am fond of the
phrase, whose popularity is attributed to Richard Nixon who had
fun unfairly poked at him for it, as well as for the strange
observation "this is truly a great wall" (upon seeing the Great
Wall). You can't get 40-year-old balsamic - if people wanted to
do an expose on balsamic the way someone did on Wagyu beef, they
could do so without difficulty. I've had some bizarrely expensive
balsamics, and even they didn't claim 40. Some time ago, perhaps
in the last millennium, a reputable source, perhaps the NY Times,
published a recipe for something like what I'd been doing for a
while already - fake aged balsamic, made by boiling cheap balsamic
with brown sugar until it was syrupy, then letting it sit around
for a while and then using as if it were the good stuff. On
jogging my taste memory, I decided that not only was this kind of
fake at least the equal of stuff costing 20-30-50 a cup, the
expensive stuff may well have been identical. And at that point
I also decided that the common wisdom of "higher the quality, the
thicker, sweeter and more palatable it will be" was a load. 

By the way, I've had this combination. It's good but only in the
way that pairing anything sweet with anything salty provokes the
moreishosity center in the brain.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: FAST WITH FIVE TANGY CHICKEN LIVERS
 Categories: Poultry etc, Main dish
      Yield: 4 Servings

  1 1/2 lb Chicken livers
      1    Onion, chopped
      2 tb Balsamic vinegar, or
           - red wine vinegar
      1 ts Dried sage, crumbled
      2 tb Fresh parsley, chopped

  Trim off fat and any connective tissue from livers. In large skillet,
  heat 1 tb vegetable oil over medium-high heat; cook livers, truning
  often, for 2 minutes. Add onion; cook stirring occasionally, for 2
  minutes.

  Add balsamic vinegr, sage and 1/4 ts each salt and pepper; cook
  stirring often, for 5 minutes or until chicken livers are tender and
  slightly pink inside. With slotted spoon, remove livers to platter.

  Add 1/2 cup water to pan; boil, stirring to scrape up brown bits, for
  1 minute. Pour over livers, Garnish with parsley. Makes 4 servings for
  $3.97CDN [Nov 94]

  Per Serving: about 240 calories, 31 g protein, 10 g fat, 4 g
  carbohydrate, excellent source of iron.

  Fast with Five is a collection of recipes that require a maximum of
  five ingredients to make.

MMMMM
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