> I now cringe when I see balsamic vinegar in recipes. I hate it as a
saute
> medium, the sugar makes it scorchable and the flavor is too intrusive. I
> like it in salad dressings and on the occasional roasted vegetable, but it
> seems that many of my friends put it in EVERYTHING. The entire cooking
> world has only one flavor. It reminds me of the cilantro coup of the
> nineties.
>
--
Balsamic vinegar is a great cooking medium but there are many, others that
are also wonderful. How sad to limit one's repertoire to one taste. Apple
juice is great for sautéing onions. White wine or red wine, of course, or
for an Asian flavor, a little dry sherry.
Too much of a good thing is too much, grin,
Jan