The allowable level for lead in water (set by EPA ) is 15 ppb (parts per billion) Here is a link that might be useful: EPA Basic information - Lead in Drinking Water

Sourbraten!? Put a steak in a very hot frying pan. When it is almost done dump in half cup of the sweet vinegar. Let the heat reduce it down to a thick sauce. Feed the steak to the dog (or family) and enjoy the delicious pan drippings mopped up on some bread. If you love someone don't let them have any or you may have to fight them to the death for the last little bits. Depending on the flavor it may go well with potatoes, potato salad, or bean soup. : ) lyra

Linnea, I make a "giambotta" with cut up chicken and Italian sausage. Just place all in a roasting pan with some onions and peppers, sun dried tomatoes and quartered potatoes. Sprinkle some Italian herbs and garlic cloves over the whole mess. Cover with foil and bake at 350 for about a half hour. Remove foil and douse with balsamic and some red wine. Bake another 45 minutes, add some more balsamic and serve. The sauce is great to smash the potatoes in and flavors the chicken. Don't use a pricey balsamic, use a lower cost one as it will have a stronger vinegar bite but still give you some sweetness as it concentrates in the pan.

The best Balsamic vinegar from Modena will have "Tradizionale" on the label. If it does not have that, then it is a cheaper imitation and may bear little resemblance to the Tradizionale vinegar, which resembles molasses in viscosity and sweetness. I buy it at a restaurant supply store, and I have found some as cheap as $30 that were very good but still did not have "Tradizionale" on the label. From my experience, price is a good indicator of how good it is, and you do get what you pay for. Fondo di Trebbiano is a good brand for under $60, but it has been aged only 8 years. A tiny bit of this vinegar will go a long way. I like to put it on fruit, especially apple slices or strawberries. Here is a relatively reasonably priced Tradizionale vinegar.