Culinary, Arts, Thread.

#37,954
#37,954
Behr said:
Nice. What brand of balsamic vinegar did she use? I ask because I actually like cheap stuff on things like that and bruschetta and I'm just curious what you like.
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Jubout to be disappointed. We ate it all without any topping.
 
#37,965
#37,965
malinoisvol said:
Nope. A pinch of salt. Dats it.
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Well Obviously you'd know, but those dark places that aren't shadows have me confused.

Olive oil and balsamic vinegar would have been nice with all that.

Pompeian is a really good acidic cheapo and Colavita is a smooth more expensive cheapo. Colavita also has a balsamic glaze that's inexpensive that I use mostly for marinades but I also mix it with the others sometimes just for a thicker mix. It's really good and economical.

None of them compare to the really good stuff, but that will cost you an arm and a leg and I ain't wealthy enough to use it for 90% of what I'd use it for.
 
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#37,966
#37,966
NEVolFan said:
Got up at 5AM to check on the brisket... it was 165 degrees, so I wrapped it in butcher paper and put back in smoker... it is now 183 degrees internal. When it hits 190, I will move it to a cooler, wrapped in a towel. This will finish off the cook... about 2 hours in the warm cooler. I will post photos, good or bad... but its gonna be awesome.
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Post your rub recipe.
 
#37,967
#37,967
Behr said:
Well Obviously you'd know, but those dark places that aren't shadows have me confused.

Olive oil and balsamic vinegar would have been nice with all that.

Pompeian is a really good acidic cheapo and Colavita is a smooth more expensive cheapo. Colavita also has a balsamic glaze that's inexpensive that I use mostly for marinades but I also mix it with the others sometimes just for a thicker mix. It's really good and economical.

None of them compare to the really good stuff, but that will cost you an arm and a leg and I ain't wealthy enough to use it for 90% of what I'd use it for.
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Could it be dark tomatoes? The black or purple ones? Not likely if they came from a store, but I’m growing some Black Krim that will probably be about that color. If the soil-borne fungus demon doesn’t interfere.
 
#37,968
#37,968
Behr said:
Well Obviously you'd know, but those dark places that aren't shadows have me confused.

Olive oil and balsamic vinegar would have been nice with all that.

Pompeian is a really good acidic cheapo and Colavita is a smooth more expensive cheapo. Colavita also has a balsamic glaze that's inexpensive that I use mostly for marinades but I also mix it with the others sometimes just for a thicker mix. It's really good and economical.

None of them compare to the really good stuff, but that will cost you an arm and a leg and I ain't wealthy enough to use it for 90% of what I'd use it for.
Click to expand...
Ahhh... I see it now. Shadows cast by the lettuce.
I have an Brittish bud that raves about balsamic vinegar. I'll have get some and try it.
 
#37,969
#37,969
Behr said:
Well Obviously you'd know, but those dark places that aren't shadows have me confused.

Olive oil and balsamic vinegar would have been nice with all that.

Pompeian is a really good acidic cheapo and Colavita is a smooth more expensive cheapo. Colavita also has a balsamic glaze that's inexpensive that I use mostly for marinades but I also mix it with the others sometimes just for a thicker mix. It's really good and economical.

None of them compare to the really good stuff, but that will cost you an arm and a leg and I ain't wealthy enough to use it for 90% of what I'd use it for.
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$500 100yo. Wholly chit!
13348_la_vecchia_dispensa_100_year_balsamic-2.jpg
 
#37,973
#37,973
And then I found this for $989 for 3.3 ounces. Mr. Giusti's 20yo greatxxx grand daughter better be coming with it to serve it - NAKIT! Giusti-100-Reserve-myPanier-Main_1024x1024.jpg
 
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