Myths about balsamic vinegar ...
bragu_DSM 5
5 years ago
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2ManyDiversions
5 years agonancyjane_gardener
5 years agoRelated Discussions
Impulse buy - Balsamic Vinegar
Comments (23)Lots of great ideas since I use a lot of Balsamic, white and traditional. I use it most with salads. Last weekend I made Bourbon Baked Beans; I always use BV in the beans. I quadrupled the recipe for the covered dish function thinking I would have left overs for Sunday dinner. There was not ONE bean left; I guess that's a good thing....See MoreURGENT!: How tall is a bottle of balsamic vinegar?
Comments (6)Well, I would hate to have to decant or choose brands because of this! I did call and tell him to hold off any further work. He said he would redo if we think necessary (I'm not thrilled with the 7" high shelves besides the bottom one, either--seems 1" too high.) But we'll see when we get home, and maybe I'll unpack some of my stuff to see . . . Thanks for all the quick replies, Andy...See Morebalsamic vinegar as grout color
Comments (7)"The unused potion of the grout stayed brown but the installed grout changed color." If by "unused" you mean the powdered grout, the two items are NOT the same chemically. Grout that has been mixed and used as re-hydrated as part of the curing process. Grout does not harden again by simply drying put, it hardens (like all Portland cement products) by hydration, chemically using permanently trapping the water in the new physical structure. Rapid drying out (from high temperatures) can actually prevent propoer hardening. If you remove the grout and grind it up and them kiln it again (to drive off ALL the water) it would work like new.....See MoreBalsamic vinegar with chicken thighs?
Comments (7)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....See Morechloebud
5 years agobragu_DSM 5
5 years agolast modified: 5 years agoLars
5 years agolindac92
5 years agobragu_DSM 5
5 years agoagmss15
5 years ago2ManyDiversions
5 years agorob333 (zone 7b)
5 years agochloebud
5 years agolast modified: 5 years ago
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