Same Price as last time

The legendary Cavedoni Balsamic makes an appearance! I'm still sitting on 2 bottles or I'd be in for more. It's every bit as delicious as people say it is.

I never could bring myself to buy a small bottle of $45 balsamic. However, now I'm rethinking it. Recently I had a balsamic martini which consists of muddled strawberries, drizzled with aged balsamic and topped with vodka. Was fairly tasty and I've been looking for a nice balsamic to make them at home.

hmmmmm

chipgreen wrote:The legendary Cavedoni Balsamic makes an appearance! I'm still sitting on 2 bottles or I'd be in for more. It's every bit as delicious as people say it is.

I was in the same boat, but 1 bottle is almost done for, so I had to go in for 1. Hard to imagine not having it around at this point.

It's my only non-wine autobuy.

Can't believe this comes up while I'm holding a fidgety baby and can't go check the strategic reserve stockpile.

I bought this last time based on everybody's comments. I haven't opened it yet because I'm trying to use up other stuff first. So, I'm letting it "age" a bit more.

You guys should probably not buy it, since I've just alerted all of my friends that it's on a woot-off and it sells out quickly anyway. Give them a chance to check their messages and try to get a bottle.

I know I already bought the max # before coming in here to look at the comments.

Oh, and if you DO buy it, don't forget the (now standard) Cyradia warning...fruit flies LOVE this stuff. Don't store it with the "pourer" in it once the weather warms. You'll come back to a bottle of dead flies. Stupid flies not reading the adage about honey and vinegar.

I have 3/4 bottle left... hmmm will this be offered during christmas??? mmmmm what to do?

Flies? I guess I was clever to put a bit of plastic wrap over the pour straw. ;-)

No flies on me...in for 2! Going to make homemade Margherita pizza and this tops it off like nothing else!

After falling in love after taking a chance last time (and being out for over a month)...definitely in for two!

Love this stuff. I've got a bottle I've hardly touched though, so I'm not in on this one.

Just ran out from the last offer - perfect timing WD! In for at least one, considering two.

I absolutely hate when a WO doesn't coincide with my paycheck.

ckeilah wrote:Flies? I guess I was clever to put a bit of plastic wrap over the pour straw. ;-)

Same here, sealed with a rubber band.

Need a gift? This is a great gift. +1 for me, +1 for ???

Here's hoping my DH forgives me for spending another $80 on balsamic vinegar. We still have over a bottle from the last woot-off, but it's not like it goes bad.

I stocked up on this last time, so more for everyone else now. Drizzle on sliced fresh ripe tomatoes with some good quality olive oil, sea salt, fresh ground black pepper, and cilantro. I could eat an entire plate for dinner.

Ah hubby will like this

I checked out the comments hoping to see that it wasn't worth the money. *sigh* In for 2.

Like several others, I trusted the great Woot members and all their comments and bought on this last time. WOW! Not a single regret. In for another, even though we still have quite a bit. A little bit goes a long way. How about recipe ideas from others?

ckeilah wrote:Flies? I guess I was clever to put a bit of plastic wrap over the pour straw. ;-)

Can't it be kept in the fridge ?

maggiecain wrote:Here's hoping my DH forgives me for spending another $80 on balsamic vinegar. We still have over a bottle from the last woot-off, but it's not like it goes bad.

What's it gonna do, turn to vinegar?

It's my favorite snack with a perfect sharp cheddar and really tart, crisp green apples. Down to less than half a bottle. Perfect timing!

OK... I got 2 bottles last time. And indeed it is yummy... BUT what the heck do you put it on? I heard strawberries, and ice cream... but what else? I don't like strawberries, and need more than just ice cream to put it on.

Believe it or not, but this goes great with pork chops! I use it with garlic and evoo as seasoning before I grill or pan&oven cook it. Delicious.

brle10415 wrote:Like several others, I trusted the great Woot members and all their comments and bought on this last time. WOW! Not a single regret. In for another, even though we still have quite a bit. A little bit goes a long way. How about recipe ideas from others?

ceagee wrote:Can't it be kept in the fridge ?

I don't know about keeping it in the fridge, due to it's syrupy consistency. Would be concerned about sugars solidifying, possible changes in taste, etc. I would keep it at room temp, in a cabinet or pantry with the pour spout in a small ziploc or a piece of plastic wrap.

Love this stuff, free shipping unlocked. Bring on the next one!

1 bottle left - nice timing to buy another.

Dadoboy wrote:OK... I got 2 bottles last time. And indeed it is yummy... BUT what the heck do you put it on? I heard strawberries, and ice cream... but what else? I don't like strawberries, and need more than just ice cream to put it on.

Salads, pizza, tomatoes, great with cheese/fruit/meat plates. Depending on how it is prepared, could be use to finish various grilled/broiled meats. Can be used in many different sauces, though I prefer to let this stuff shine on its own as much as possible. Many possibilities, a lot of recipes online to gather ideas from as well.

ceagee wrote:Can't it be kept in the fridge ?

No need to. Put a cork in it.

Dadoboy wrote:OK... I got 2 bottles last time. And indeed it is yummy... BUT what the heck do you put it on? I heard strawberries, and ice cream... but what else? I don't like strawberries, and need more than just ice cream to put it on.

Cheese, Goat Cheese...

Dadoboy wrote:OK... I got 2 bottles last time. And indeed it is yummy... BUT what the heck do you put it on? I heard strawberries, and ice cream... but what else? I don't like strawberries, and need more than just ice cream to put it on.

If you cook, then you use it when recipes call for balsamic vinegar. This is where most of our bottles are used up. Tons of sauces and marinades benefit from this stuff.

If you're looking to use it as a condiment, the classics would be:

Drizzled over strawberries (I know, you don't like)

Oil/vinegar salad dressing (this is especially great in salad with fruit and/or candied pecans)

Drizzled into a small dish of olive oil (flavored if you want to be fancy) and served with warm fresh bread. Dip bread into olive oil/vinegar mix.

If you're doing a light pasta or pre-stuffed raviolis (like the different flavors Trader Joe's sells) you can skip the sauce and just sprinkle some oil and this vinegar on it.

tdedek wrote:Salads, pizza, tomatoes, great with cheese/fruit/meat plates. depending on how it is prepared, could be use to finish various grilled/broiled meats. Can be used in many different sauces, though I prefer to let this stuff shine on its own as much as possible. Many possibilities, a lot of recipes online to gather ideas from as well.

Bruschetta with tomatoes, mozzarella and basil. Salmon...

Dadoboy wrote:OK... I got 2 bottles last time. And indeed it is yummy... BUT what the heck do you put it on? I heard strawberries, and ice cream... but what else? I don't like strawberries, and need more than just ice cream to put it on.

Just straight up with fresh bread - yum!

Dadoboy wrote:OK... I got 2 bottles last time. And indeed it is yummy... BUT what the heck do you put it on? I heard strawberries, and ice cream... but what else? I don't like strawberries, and need more than just ice cream to put it on.

I use it when making my vinaigrette for salads (or just drizzle it over the salad itself). It works well when glazing things such as chicken, fish, or mushrooms. I also use it when marinating meats (balsamic, garlic, and a splash of soy = delicious!) Experiment a little, you might be surprised!

Oh you evil people. After reading these comments, I bought another bottle.

jmdavidson wrote:No need to. Put a cork in it.

Thanks. I got one to try-- squeaked in with just a few left !

tdedek wrote:I don't know about keeping it in the fridge, due to it's syrupy consistency. Would be concerned about sugars solidifying, possible changes in taste, etc. I would keep it at room temp, in a cabinet or pantry with the pour spout in a small ziploc or a piece of plastic wrap.

Love this stuff, free shipping unlocked. Bring on the next one!

Thanks for the tips ! Got one.

Cyradia wrote:If you cook, then you use it when recipes call for balsamic vinegar. This is where most of our bottles are used up. Tons of sauces and marinades benefit from this stuff.

If you're looking to use it as a condiment, the classics would be:

Drizzled over strawberries (I know, you don't like)

Oil/vinegar salad dressing (this is especially great in salad with fruit and/or candied pecans)

Drizzled into a small dish of olive oil (flavored if you want to be fancy) and served with warm fresh bread. Dip bread into olive oil/vinegar mix.

If you're doing a light pasta or pre-stuffed raviolis (like the different flavors Trader Joe's sells) you can skip the sauce and just sprinkle some oil and this vinegar on it.

Also as a "marinade" for steaks. Don't use a lot, you're wasting it if you do; in just drizzle a small amount, conservatively but making sure to get decent coverage, then salt and pepper the steak once it is absorbed. Wait 30, the flip and repeat.