Thread: REC: Salmon with Balsamic Vinegar

Felice <[email protected]> wrote:

>SEARED SALMON WITH BALSAMIC VINEGAR GLAZE
>Gourmet magazine

>1/4 cup balsamic vinegar

That's about $250 dollars right there!


S.

On Aug 16, 6:38 pm, "Felice" <fri...@comcast.net> wrote:
> Had this for dinner tonight and couldn't remember if I'd shared it, so here
> goes:
>
> SEARED SALMON WITH BALSAMIC VINEGAR GLAZE
> Gourmet magazine
> .....Heat oil in a 12-inch
> nonstick skillet over moderately high heat until hot but not smoking.
> Increase heat to high ....

I use a stainless steel skillet for a very similar procedure. I think
it handles the heat and searing and deglazing better. -aem

On Tue, 17 Aug 2010 01:41:37 +0000 (UTC), [email protected]
(Steve Pope) wrote:

>Felice <[email protected]> wrote:
>
>>SEARED SALMON WITH BALSAMIC VINEGAR GLAZE
>>Gourmet magazine
>
>>1/4 cup balsamic vinegar
>
>That's about $250 dollars right there!

One doesn't cook with the really good stuff, Steve...

Christine
--
http://nightstirrings.blogspot.com

Christine Dabney <[email protected]> wrote:

>On Tue, 17 Aug 2010 01:41:37 +0000 (UTC), [email protected]

>>>1/4 cup balsamic vinegar

>>That's about $250 dollars right there!

>One doesn't cook with the really good stuff, Steve...

Yeah I know.

Fact is, I have not had any of the real stuff on hand for about
ten years. It has really gone up in price.

Steve

On Tue, 17 Aug 2010 02:05:58 +0000 (UTC), [email protected]
(Steve Pope) wrote:

..
>Fact is, I have not had any of the real stuff on hand for about
>ten years. It has really gone up in price.
>
>Steve

I think I may have had some once...and I cannot remember when or
where. But it was marvelous. I think I had some of it drizzled on a
bit of Parmesan.

Christine
--
http://nightstirrings.blogspot.com

Christine Dabney <[email protected]> wrote:

>I think I may have had some once...and I cannot remember when or
>where. But it was marvelous. I think I had some of it drizzled on a
>bit of Parmesan.

Neal Rosenthal once imported several grades of true balsamic, which
at the time had a retail cost between $60 and $120 for about a
five-ounce bottle, depending on their age. But sometimes BevMo
(maybe they were Liquor Barn then) would misprice them at $40 or $50.
(Where did we finally come out on the food-buying ethics thread?)

There is a claim that the same product is being marketed by
Carandini. I may shell out to try it. (A little under $200.)

A typical balsamic on the shelf at A. G. Ferrari is about $600
for a small bottle.

Steve

"Steve Pope" <[email protected]> wrote in message
news:i4csr0$vq4$[email protected]..
> Christine Dabney <[email protected]> wrote:
>
>>I think I may have had some once...and I cannot remember when or
>>where. But it was marvelous. I think I had some of it drizzled on a
>>bit of Parmesan.
>
> Neal Rosenthal once imported several grades of true balsamic, which
> at the time had a retail cost between $60 and $120 for about a
> five-ounce bottle, depending on their age. But sometimes BevMo
> (maybe they were Liquor Barn then) would misprice them at $40 or $50.
> (Where did we finally come out on the food-buying ethics thread?)
>
> There is a claim that the same product is being marketed by
> Carandini. I may shell out to try it. (A little under $200.)
>
> A typical balsamic on the shelf at A. G. Ferrari is about $600
> for a small bottle.

Well, Steve, there's balsamic vinegar and then there's balsamic vinegar that
knows someone. Lemme tell you that I wouldn't glaze my salmon with anything
that costs $600 a bottle. At that price I'd either sip it straight or dab it
behind my ears.

Felice

On Tue, 17 Aug 2010 02:05:58 +0000 (UTC), Steve Pope wrote:

> Christine Dabney <[email protected]> wrote:
>
>>On Tue, 17 Aug 2010 01:41:37 +0000 (UTC), [email protected]
>
>>>>1/4 cup balsamic vinegar
>
>>>That's about $250 dollars right there!
>
>>One doesn't cook with the really good stuff, Steve...
>
> Yeah I know.
>
> Fact is, I have not had any of the real stuff on hand for about
> ten years. It has really gone up in price.

These are the most expensive I buy:

<http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>
<http://www.jonesandbones.com/index.php?action=item&substart=0&id=56>

I've bought probably 8 of those over the years.

There's no way I'm going to pay over $7/ounce for vinegar or alcohol. I
keep the Fedoroni/Federozi/whatever and an equally cheap balsamic glaze on
had for stews, braises, dressings.

-sw

Christine wrote about balsamic vinegar:

>> Fact is, I have not had any of the real stuff on hand for about
>> ten years. It has really gone up in price.
>
> I think I may have had some once...and I cannot remember when or
> where. But it was marvelous. I think I had some of it drizzled on a
> bit of Parmesan.

Uh... try five months ago at my house for your birthday. One of the canapes
had balsamico tradizionale on it. (It was a roasted yellow bell pepper with
chevre and balsamic.)

Bob

Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:

>Christine wrote about balsamic vinegar:

>>> Fact is, I have not had any of the real stuff on hand for about
>>> ten years. It has really gone up in price.

>> I think I may have had some once...and I cannot remember when or
>> where. But it was marvelous. I think I had some of it drizzled on a
>> bit of Parmesan.

>Uh... try five months ago at my house for your birthday. One of the canapes
>had balsamico tradizionale on it. (It was a roasted yellow bell pepper with
>chevre and balsamic.)

Bob, any particuar recommendations for one of these?

Steve

On Mon, 16 Aug 2010 22:06:18 -0500, Sqwertz wrote:

> On Tue, 17 Aug 2010 02:05:58 +0000 (UTC), Steve Pope wrote:
>
>> Christine Dabney <[email protected]> wrote:
>>
>>>On Tue, 17 Aug 2010 01:41:37 +0000 (UTC), [email protected]
>>
>>>>>1/4 cup balsamic vinegar
>>
>>>>That's about $250 dollars right there!
>>
>>>One doesn't cook with the really good stuff, Steve...
>>
>> Yeah I know.
>>
>> Fact is, I have not had any of the real stuff on hand for about
>> ten years. It has really gone up in price.
>
> These are the most expensive I buy:
>
> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>

from the site:

'Rich and thick on the palette...'

tsk, tsk.

your pal,
blake

Steve wrote:

>> Uh... try five months ago at my house for your birthday. One of the
>> canapes had balsamico tradizionale on it. (It was a roasted yellow bell
>> pepper with chevre and balsamic.)
>
> Bob, any particuar recommendations for one of these?

If you get one approved by the consortium, I think they're all excellent. Of
course, the older it is, the more complex it will be and the more it will
cost.

Bob

On Tue, 17 Aug 2010 10:48:34 -0400, blake murphy wrote:

> On Mon, 16 Aug 2010 22:06:18 -0500, Sqwertz wrote:
>
>> These are the most expensive I buy:
>>
>> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>
>
> from the site:
>
> 'Rich and thick on the palette...'

Is there something wrong with that?

-sw

Steve wrote:

>>> These are the most expensive I buy:
>>>
>>> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>
>>
>> from the site:
>>
>> 'Rich and thick on the palette...'
>
> Is there something wrong with that?

Not if you're a painter.

Bob

On Sun, 22 Aug 2010 02:55:54 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>Steve wrote:
>
>>>> These are the most expensive I buy:
>>>>
>>>> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>
>>>
>>> from the site:
>>>
>>> 'Rich and thick on the palette...'
>>
>> Is there something wrong with that?
>
>Not if you're a painter.

Bull****... "artist" would have been witty... but it's you, an
intellectual 'dessert'. With the baboon assface and the mick lumped
together there might be an IQ.

On Sat, 21 Aug 2010 23:46:15 -0500, Sqwertz <[email protected]>
wrote:

>On Tue, 17 Aug 2010 10:48:34 -0400, blake murphy wrote:
>
>> On Mon, 16 Aug 2010 22:06:18 -0500, Sqwertz wrote:
>>
>>> These are the most expensive I buy:
>>>
>>> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>
>>
>> from the site:
>>
>> 'Rich and thick on the palette...'
>
>Is there something wrong with that?

Depends on whether you wish to eat it or brush it on a canvas.

Cheers, Alan, T2, Australia.
d & e; metformin 1500mg
--
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Privacy On Forums And The Web)
http://loraltravel.blogspot.com (Buenos Aires, Argentina)

On Sat, 21 Aug 2010 23:46:15 -0500, Sqwertz wrote:

> On Tue, 17 Aug 2010 10:48:34 -0400, blake murphy wrote:
>
>> On Mon, 16 Aug 2010 22:06:18 -0500, Sqwertz wrote:
>>
>>> These are the most expensive I buy:
>>>
>>> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>
>>
>> from the site:
>>
>> 'Rich and thick on the palette...'
>
> Is there something wrong with that?
>
> -sw

i think he meant 'palate.' i know many people think of cooking as an art,
but it seems he ran into homophone trouble here.

your pal,
blake

On Sun, 22 Aug 2010 10:05:28 -0400, brooklyn1 wrote:

> On Sun, 22 Aug 2010 02:55:54 -0700, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>
>>Steve wrote:
>>
>>>>> These are the most expensive I buy:
>>>>>
>>>>> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>
>>>>
>>>> from the site:
>>>>
>>>> 'Rich and thick on the palette...'
>>>
>>> Is there something wrong with that?
>>
>>Not if you're a painter.
>
> Bull****... "artist" would have been witty... but it's you, an
> intellectual 'dessert'. With the baboon assface and the mick lumped
> together there might be an IQ.

a sculptor wound use a 'palette'? you are a very stupid person.

blake

On Sun, 22 Aug 2010 11:47:14 -0400, blake murphy
<[email protected]> wrote:

>On Sun, 22 Aug 2010 10:05:28 -0400, brooklyn1 wrote:
>
>> On Sun, 22 Aug 2010 02:55:54 -0700, "Bob Terwilliger"
>> <virtualgoth@die_spammer.biz> wrote:
>>
>>>Steve wrote:
>>>
>>>>>> These are the most expensive I buy:
>>>>>>
>>>>>> <http://www.avantisavoia.com/index.cfm/m/144/fuseaction/store6products.productDetail/productId/26>
>>>>>
>>>>> from the site:
>>>>>
>>>>> 'Rich and thick on the palette...'
>>>>
>>>> Is there something wrong with that?
>>>
>>>Not if you're a painter.
>>
>> Bull****... "artist" would have been witty... but it's you, an
>> intellectual 'dessert'. With the baboon assface and the mick lumped
>> together there might be an IQ.
>
>a sculptor wound use a 'palette'? you are a very stupid person.

Your mick brain is a wound, a mosquito bite... and WTF do you get
sculptor??? Witless wound is all wound up... keep puffin, friggin'
pothead. Wounded Kneeless! Ahahahahahahaha. . . .