Not technically a vinegar but a digestif. The best I’ve ever had was 75 years old and served in a thimble sized glass. I’m staring at a bottle of balsamic glaze on the shelf. It sits next to a tub of dry mustard and my culinary wheels are turning.
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Balsamico - A Food Diary
- Thread starter fcleff
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Hmmm...Mustard Balsamic Glazed Lamb with Savory Mint Sauce. Or something.
Bone in so, once removed, the bone can be saved for a later sauce.
I think a Spanish Priorat is called for in this situation. Possibly a side of Patatas Bravas and some bitter greens.
Bitter greens topped with sautéed wild mushrooms.
Sometimes I lick balsamic glaze off my finger just for fun.
This food is too highfalutin' for me.
I'll have a grilled cheese and tomato soup.
-Mike
I'll have a grilled cheese and tomato soup.
-Mike
But what kind of cheese? Asiago? Ossau Iraty? Buffala? Gouda? And what kind of tomatoes? Beefsteak? Brandywine? Cherokee Purple?
And, of course, the bread. What kind of bread? Then there is the whole conundrum of butter. Only butter or a compound butter of Dijon mustard and anchovies? How about a garlic mayonnaise for toasting instead of butter.
As for the soup, Roma tomatoes will work fine. But I like to roast them with a coating of brown sugar to help tame the acidity of the soup.
Velveeta, if you can call that cheese, on sourdough bread.
No tomatoes on the grilled cheese. A grilled cheese is butter, bread, and cheese only. OK, maybe mayo instead of butter, but I'm not sold on that.
I use Kerrygold for butter, which claims to be Irish butter. I have never been to Ireland, but I suppose no one in Ireland uses Kerrygold. American marketing FTW.
Just like how the local supermarkets have starting selling logs of Amish butter. Umm, yeah, OK. I am sure that's the same butter Amish people (who live no where near us) use.
Campbells for the soup. Nothing finer.
The simplicity of a grilled cheese and tomato soup is what makes it so great. Don't no one go trying to elevate it.
-Mike
No tomatoes on the grilled cheese. A grilled cheese is butter, bread, and cheese only. OK, maybe mayo instead of butter, but I'm not sold on that.
I use Kerrygold for butter, which claims to be Irish butter. I have never been to Ireland, but I suppose no one in Ireland uses Kerrygold. American marketing FTW.
Just like how the local supermarkets have starting selling logs of Amish butter. Umm, yeah, OK. I am sure that's the same butter Amish people (who live no where near us) use.
Campbells for the soup. Nothing finer.
The simplicity of a grilled cheese and tomato soup is what makes it so great. Don't no one go trying to elevate it.
-Mike
I just got back from a vacation where the high point was discovering that my wife's aunt who hosted us lived less than a mile from Taco Bell (we have none near where I live or work).
But I did have the best lime and coconut that I've had since my honeymoon in St. John a decade ago. Man that brought back memories.
But I did have the best lime and coconut that I've had since my honeymoon in St. John a decade ago. Man that brought back memories.
If I lived that close to Bartley's, I'd forget all about Taco Bell.
-Mike
Never been, actually. I don't like spending a lot of $$ at restaurants (I leave that up to my wife).
I lived in CA for many years and I know and can appreciate really good Mexican food. I've just always had a soft spot for Taco Bell.
In fact Kerrygold is used a lot here, and it's my choice for butter.
Strangely it was originally not available in Ireland, as it was launched in the early 60's but only went on sale in Ireland in 1973 !
And dammit. I'd just finished dinner but now I want a grilled cheese sandwich...
Whoa, really? I am shocked.
It's really good butter for all kinds of uses. Even melted and sprinkled lightly on popcorn, although it's a bit expensive for that use.
Oh, and here's your grilled cheese. Enjoy!
[Invalid or Expired Link Removed]
-Mike
Velveeta is a pasteurized processed cheese product. It makes a passable queso in a pinch.Velveeta, if you can call that cheese, on sourdough bread.
No tomatoes on the grilled cheese. A grilled cheese is butter, bread, and cheese only. OK, maybe mayo instead of butter, but I'm not sold on that.
I use Kerrygold for butter, which claims to be Irish butter. I have never been to Ireland, but I suppose no one in Ireland uses Kerrygold. American marketing FTW.
Just like how the local supermarkets have starting selling logs of Amish butter. Umm, yeah, OK. I am sure that's the same butter Amish people (who live no where near us) use.
Campbells for the soup. Nothing finer.
The simplicity of a grilled cheese and tomato soup is what makes it so great. Don't no one go trying to elevate it.
-Mike
Impressive we got a whole page out of balsamic and grilled cheese.
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