Trigger Mike Posted November 10, 2017 Share Posted November 10, 2017 I was at an early Christmas sale a friend invited me to at her store and they had balsamic vinegar and on the label it suggested salads, fruit and ice cream. Has anyone tried it on ice cream? Link to comment Share on other sites More sharing options...
Loophole LaRue, SASS #51438 Posted November 10, 2017 Share Posted November 10, 2017 Ugh! Gag! Strawberries or peaches or raspberries or bananas - but NOT vinegar! LL Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted November 10, 2017 Share Posted November 10, 2017 I have never tried it but it is a common dessert. Unusual though. but only Balsamic vinegar and only Vanilla ice cream are ever mentioned sometimes with fruit Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted November 10, 2017 Share Posted November 10, 2017 5 minutes ago, Loophole LaRue, SASS #51438 said: Ugh! Gag! Strawberries or peaches or raspberries or bananas - but NOT vinegar! LL Balsamic is a whole different animal from white vinegar. The high-end aged brands are Very tasty. But I’m not sure if I want to try it on ice cream. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted November 10, 2017 Share Posted November 10, 2017 The good quality stuff works. not the cheap stuff. REAL balsamic is thick and rich. The cheap stuff is just regular vinegar with coloring and flavoring added. Not all that far from molasses on ice cream, really. Link to comment Share on other sites More sharing options...
MizPete Posted November 11, 2017 Share Posted November 11, 2017 A question nobody has yet to answer: what makes it balsamic? Link to comment Share on other sites More sharing options...
Assassin Posted November 11, 2017 Share Posted November 11, 2017 I just puked in my mouth. What is happening with the world? People will put vinegar on ice cream yet they get grossed out over someone eating squirrels. Link to comment Share on other sites More sharing options...
Chili Ron Posted November 11, 2017 Share Posted November 11, 2017 Howdy, Its NOT vinegar pard. I don't have either one or Id give it a try. After checking it seems it contains sulfites. So overdo it and risk a headache. Best CR Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted November 11, 2017 Share Posted November 11, 2017 22 minutes ago, MizPete said: A question nobody has yet to answer: what makes it balsamic? The label. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted November 11, 2017 Share Posted November 11, 2017 Being a man possessed of boundless curiosity and always eager to learn, I decided to gird my loins and delve into the mysteies of culinary oddities. I scooped a dollop of Lucerne vanilla ice cream and applied about a half teaspoon of good balsamic on it. It’s not hideous at all. As Joe mentioned, fairly close to molasses. I would not make a regular practice of it but I neither passed out nor emptied the contents of my stomach in agony. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted November 11, 2017 Share Posted November 11, 2017 46 minutes ago, MizPete said: A question nobody has yet to answer: what makes it balsamic? The way it is produced. There is a long description on Wikipedia Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted November 11, 2017 Share Posted November 11, 2017 1 hour ago, MizPete said: A question nobody has yet to answer: what makes it balsamic? Ageing. Lots and lots of ageing. Quote How Balsamic Vinegar Is Made How does a lowly vinegar come to reap such praise? As far back as 900 years ago, vintners in the Modena, Italy region were making balsamic vinegar, which was taken as a tonic and bestowed as a mark of favor to those of importance. Although it is considered a wine vinegar, it is not a wine vinegar at all. It is not made from wine, but from grape pressings that have never been permitted to ferment into wine. Sweet white Trebbiano grape pressings are boiled down to a dark syrup and then aged under rigid restrictions. The syrup is placed into oaken kegs, along with a vinegar "mother," and begins the aging process. It is required to be aged for 12 years in wood. Over the years it graduates to smaller and smaller kegs made of chestnut, cherry wood, ash, mulberry, and juniper until it is ready for sale. All of these woods progressively add character to the vinegar. As it ages, moisture evaporates out, further thickening the vinegar and concentrating the flavor. Some balsamic vinegars have been aged for over 100 years. It is this aging process that makes true balsamic vinegar from Modena in Northern Italy so expensive. Luckily, a little balsamic vinegar goes a long way, much like saffron. Link to comment Share on other sites More sharing options...
Bad Bascomb, SASS # 47,494 Posted November 11, 2017 Share Posted November 11, 2017 Bringing new meaning to " sweet & sour..." Food combination wise, it's right up there with cheddar cheese and watermelon. Link to comment Share on other sites More sharing options...
Allie Mo, SASS No. 25217 Posted November 11, 2017 Share Posted November 11, 2017 BTW, Balsamic vinegar is an excellent addition to a Bloody Mary. It ranks right up there with horseradish. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted November 11, 2017 Share Posted November 11, 2017 The best balsamics are priced like good perfumes, >$100 for 100 ml. Link to comment Share on other sites More sharing options...
Loophole LaRue, SASS #51438 Posted November 11, 2017 Share Posted November 11, 2017 4 hours ago, Marshal Mo Hare, SASS #45984 said: The best balsamics are priced like good perfumes, >$100 for 100 ml. Yeah...but I wouldn't put perfume on my vanilla ice cream, either. Chocolate sauce rules! LL Link to comment Share on other sites More sharing options...
BLACKFOOT SASS #11947 Posted November 11, 2017 Share Posted November 11, 2017 Well aged Balsamic vinegar as a whole new condiment. The 7 to 20 year old stuff is likely to be good on salads and fruit. For a really good experience try some 50 to 100 year old Balsamic from Modena Italy. Blackfoot Link to comment Share on other sites More sharing options...
Loophole LaRue, SASS #51438 Posted November 11, 2017 Share Posted November 11, 2017 8 hours ago, Allie Mo, SASS No. 25217 said: BTW, Balsamic vinegar is an excellent addition to a Bloody Mary. It ranks right up there with horseradish. Now, that I can see. Or Worcestershire sauce. Seems more likely to enhance the taste of tomato juice and spices. LL Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted November 11, 2017 Share Posted November 11, 2017 50 minutes ago, BLACKFOOT SASS #11947 said: Well aged Balsamic vinegar as a whole new condiment. The 7 to 20 year old stuff is likely to be good on salads and fruit. For a really good experience try some 50 to 100 year old Balsamic from Modena Italy. Blackfoot During his transit, the prince of the Duchy of Modena and Reggio Emilia, Count Bonifacio III presented Emperor Henry with a gift of the local vinegar. The term balsamic, however, appeared nowhere in the poem. Unlike Orléans vinegar that became widely known and mass produced, balsamic vinegar would continue to be a condiment of the local elites until the 19th century. Its popularity would later soar in the 20th century to give it a global appeal and make Italy the leading exporter of vinegar in the world. Link to comment Share on other sites More sharing options...
Allie Mo, SASS No. 25217 Posted November 11, 2017 Share Posted November 11, 2017 5 hours ago, Loophole LaRue, SASS #51438 said: Now, that I can see. Or Worcestershire sauce. Seems more likely to enhance the taste of tomato juice and spices. LL I've used both and like the Balsamic better. A couple of tablespoons is good in chili too. I think it would be good in any dish with tomato sauce. Link to comment Share on other sites More sharing options...
Dawg Hair, SASS #29557 Posted November 11, 2017 Share Posted November 11, 2017 I saw this on TV about how balsamic vinegar is processed. I use balsamic vinegar very often so I decided to try it. It is awesome. But to be fair you have to use very good Balsamic vinegar and the best vanilla ice cream you can find. It's something which normally people will cringe at but until you try it you are barking up the wrong tree. Link to comment Share on other sites More sharing options...
Assassin Posted November 11, 2017 Share Posted November 11, 2017 Old people eat some weird stuff. I didn't know people bought plain vanilla ice cream, there are other flavors, with flavor. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted November 11, 2017 Share Posted November 11, 2017 47 minutes ago, Assassin said: Old people eat some weird stuff. I didn't know people bought plain vanilla ice cream, there are other flavors, with flavor. Nothing wrorng with the classics. Link to comment Share on other sites More sharing options...
Three Foot Johnson Posted November 11, 2017 Share Posted November 11, 2017 Never heard of that combination before. If you're inclined to try it, a little Web research indicates some brands are better than others on salads, and others are better on ice cream (vanilla), etc. Villa Manodori Artigianale Balsamic vinegar is an "affordable" one highly recommended for ice cream - it'll run you about $40 for an 8.5 oz bottle. I might order a bottle for Thanksgiving, and give it a try. Link to comment Share on other sites More sharing options...
MizPete Posted November 11, 2017 Share Posted November 11, 2017 Thanks to Marshall Mo & the Subdeacon. Now I know what & how & that I can't afford it. Link to comment Share on other sites More sharing options...
Allie Mo, SASS No. 25217 Posted November 11, 2017 Share Posted November 11, 2017 I buy the Kirkland brand of Balsamic vinegar at Costco. It is from Modena, Italy. It is good enough for me. I don't remember what it costs. I think it was under $40 for a liter. BTW, Hubby only eats vanilla ice cream and it must be made by Breyers. Link to comment Share on other sites More sharing options...
Assassin Posted November 12, 2017 Share Posted November 12, 2017 Must be something one must develop a taste for, I never could drink whiskey, gin, vodka, or other hard liquor. Tasted like solvent. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted November 12, 2017 Share Posted November 12, 2017 11 minutes ago, Assassin said: Must be something one must develop a taste for, I never could drink whiskey, gin, vodka, or other hard liquor. Tasted like solvent. You either tried the cheap stuff....or you have defective taste buds. Link to comment Share on other sites More sharing options...
Assassin Posted November 12, 2017 Share Posted November 12, 2017 3 minutes ago, Utah Bob #35998 said: You either tried the cheap stuff....or you have defective taste buds. Must be defective something, I get that a lot. Can't stand the smell of vinegar, makes me gag. Same with tobacco smoke and MJ, just aint my bag. Enjoy that classic vanilla, I'm about to partake in some chocolate, with some kind of toffee chunks. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted November 12, 2017 Share Posted November 12, 2017 2 minutes ago, Assassin said: Must be defective something, I get that a lot. Can't stand the smell of vinegar, makes me gag. Same with tobacco smoke and MJ, just aint my bag. Enjoy that classic vanilla, I'm about to partake in some chocolate, with some kind of toffee chunks. I prefer chocolate ice cream over all other types. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted November 12, 2017 Share Posted November 12, 2017 5 hours ago, MizPete said: Now I know what & how & that I can't afford it. Since a very little bit goes a long way it may be more affordable than you think. Yes, there can be a large initial outlay, as J Bar pointed out, but that 8oz can last you six months or more. You use it as an accent rather than a major ingredient. Link to comment Share on other sites More sharing options...
Wild Will Bartell Posted November 12, 2017 Share Posted November 12, 2017 Apparently my palette isn’t quite as educated as some on this thread. I’ll take my peanut butter swirl smothered in hot fudge, thank you. Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted November 12, 2017 Share Posted November 12, 2017 7 hours ago, Assassin said: Old people eat some weird stuff. I didn't know people bought plain vanilla ice cream, there are other flavors, with flavor. Vanilla is a near perfect desert. You can add whatever you like to each bowlful and have a different flavor every night for s month or more. Can't do that with most pre-flavored ice creams. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted November 12, 2017 Share Posted November 12, 2017 22 minutes ago, Forty Rod SASS 3935 said: Vanilla is a near perfect desert. You can add whatever you like to each bowlful and have a different flavor every night for s month or more. Exactly. A decent vanilla ice cream is smooth and rich on its own. Or you can add coffee crystals. Or cocoa powder. Or molasses (my favorite). Or maple syrup. Or...or....or. Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted November 12, 2017 Share Posted November 12, 2017 Just tried the balsamic vinegar, didn't like it, washed it down with Orange marmalade and a bit of OJ over vanilla ice cream. Got all manner of stuff to use: powdered chocolate or strawberry drink mix, milk and Crystal Light peach tea, chocolate syrup, Myers' Irish cream with ocoa and mint, Kalua, Amaretto, maple syrup, jams and jellies and preserves and compotes no end, canned and bottles and dried fruits nuts fresh fruits of all kinds, and the list goes on. BTW, does anyone know a good way to take of some weight? Link to comment Share on other sites More sharing options...
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