For salad dressing, anything from your local grocery should be fine. It's going to get mixed up with a pile of other things, so the only qualification should be "decent and has flavor."
If you want to use the vinegar by itself, say on a plate of tomatoes/mozzarella/basil, or as a dip for a good quality hard parmesean, then you need a superb balsamico. To find one, there are two things you must do:
1. Go to a gourmet store, because they will have the good stuff, which your local grocery will not.
2. It doesn't much matter what brand. What you want is viscosity. Pick up bottles and swish them around. The thicker the better.
The better stuff can be insanely expensive, of course, but DAMN it is so worth it. My sister had some at Xmas that was the consistency of honey, and oh holy Crom it was orgasm-inducing. The three of us downed most of a pound of parmesean by dipping it in the balsamico. It had not the slightest "vinegar" quality, but was pure sweet heaven.
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winterfish
no subject
Date: 2009-03-13 02:41 am (UTC)If you want to use the vinegar by itself, say on a plate of tomatoes/mozzarella/basil, or as a dip for a good quality hard parmesean, then you need a superb balsamico. To find one, there are two things you must do:
1. Go to a gourmet store, because they will have the good stuff, which your local grocery will not.
2. It doesn't much matter what brand. What you want is viscosity. Pick up bottles and swish them around. The thicker the better.
The better stuff can be insanely expensive, of course, but DAMN it is so worth it. My sister had some at Xmas that was the consistency of honey, and oh holy Crom it was orgasm-inducing. The three of us downed most of a pound of parmesean by dipping it in the balsamico. It had not the slightest "vinegar" quality, but was pure sweet heaven.