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Thanks Real!

It has a little pour out spout. Always careful not to contaminate
a n y t h i n g in our kitchen. And, I am wiping down bottles more often, especially drips down a bottle.

Even to the point of not putting one's hand inside tortilla chips packages, or putting fingers inside chocolate covered almonds
canisters, like eating directly out of them. We put them into individual serving dishes, not touching them at all.

Being careful.
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No refrigeration required. You do always want to be careful to avoid contaminating the liquid in any way. If you do, refrigerate it to preserve it longer, however, you will want to use it quickly if contamination occurs.
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Once opened, do you need/want to refrigerate the Balsamic Vinegar?
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Shell,

We have a food museum in New Orleans that sells a large variety of balsamic vinegars in their gift shop. They have a tasting table where they can be sampled. My daughters and I had fun doing that.

Some vinegars are very expensive but the flavor is so concentrated that you don’t need very much.

The museum has a restaurant attached where delicious lunches are served. As you know, good cooking is really all about the quality of ingredients used.

The museum is Southern Food and Beverage Museum. They do cooking and cocktail demonstrations. They have fun exhibits that explain our history and culture in New Orleans.
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cwille,

My German grandmother made a German potato salad that was delicious.
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I make a german "hot slaw" with cabbage and vinegar but I would never have thought to use balsamic in a similar way, I'll have to give that a try next time.
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Shell have you ever had cabbage fried in balsamic vinegar?

You take a whole head of purple cabbage and cut 1 inch pieces, so the entire circumference 1" thick, I hope that makes sense, then you put a out 3 tablespoons of vinegar in your pan and reduce it slightly, put the cabbage in and cook for a couple/few of minutes on each side. Replenish your vinegar as needed.

Serve with roasted garlic mashed potatoes and pork, I like bratwurst with this combo. But really any pork is nice.

You got Christmas in April finding that vinegar.

I use the vinegar with mustard and black pepper as a meat marinade. Delish for steak. I would it with some thyme and rosemary for lamb. I like it with olive oil and Italian seasonings for pork. You can also use it for salad dressings. It goes a long way so taste stuff frequently when you are using it raw. You can use it for so many things. It's amazing because you get to have a gourmet meal because of 1 humble ingredient.

I don't recommend this for your acid in coleslaw. 🤭

Oh, a tablespoon in a large pot of beef stew in yummy.

Enjoy and let us know how you enjoyed it.

Kinda silly how happy I am for you. You will have so much fun incorporating it into your menu.

Get creative and enjoy. I am thinking that you will be sticking some new bottles in the back of your pantry soon.
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Llamalover,

That is great and yes the BV is still good. I never even knew he had it. It really is amazing!
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Shell: That's amazing that the balsamic vinegar was still good, right?
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Spaghetti and meatballs!



Isthisrealyreal, I found a bottle of 25 yr old Balsamic vinegar that has never been open. It was in the cupboard with my dad's other vinegars! He must of bought it for something...Now I just have to figure out what I should do with it. Maybe make a marinade for lamb...vinaigrette...any ideas? Maybe time to break out some cookbooks!
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Chicken cacciatore, salad and fresh fruit for dessert.
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Mystery freezer dish. Twice now I have wanted to get green chili out for supper. First time last week, ended up with skillet chicken pot pie. Yesterday, it was Swedish meatballs 😕, then found green chili and thawed it for supper. Mmmm

Tonight will have Swedish meatballs. Hopefully I have a potato. Otherwise, elbow Mac will have to work.

Now I am down to red chili in the freezer.
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I have found the solution. I buy very good balsamic vinegar and then I put it in the back of my pantry. I started this 15 years ago and I replenish it so everything is at least 10 years old at this point.

It goes a very long way.
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Aged Balsamic Vinegar--can be expensive...but very good!
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Shell, good idea about the bread.

I buy grass fed meat, so it tends to be less marbled than grain fed. So I use aged balsamic vinegar and mustard to marinate it to make it tender. Works every time.

That is good to know that you can cook it straight from the fridge if it is marinated.
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cwilly,

Have you thought about putting slices of bread on a cookie sheet to find the hottest shot on your oven broiler. Just an idea...better to burn bread then to burn real food!😯
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Isthisrealyreal,

I'm sorry I was talking about a broiler that is like a grill but gets much hotter than a grill. It looks like a bbq grill but it has heavy case iron grill racks. Sorry my bad!

If you buy good meat with good marbling then your steak will be tender. However, if you buy cheap meat it will be tough! It should not matter if the steak is at room temperature or if cold as far as tenderness goes...it's about the quality of the meat!

Furthermore, If you use a marinade with a vinegar or some from of acid like lemon juice or OJ in it it will make your steak tender no matter if it is room temperature or cold!

As for a oven broiler, I use mine to finish off what ever I am baking; examples; baking bbq chicken thighs--bake thighs almost done then slap some bbq sauce on them turn on the broiler, make Garlic Toast, want my cheese to melt...you get my point. As ways use broiler on LOW no hotter than 500 degree. And you should never leave your oven door crack open. Just saying...

And one little tip if you buy cheap steaks like a Around Steak for example, which is tough, you can use a fork to tenderize your steak buy poking the steak on both sides.😳
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My problem is the broiler on my gas range, I just can't seem to find the hottest spot (with an electric broiler you just stick it right under the element) and I quit trying to pan sear because I'm always setting off the smoke alarm. Another reason could be the quality of the meat I'm buying, most grocery store steaks are cut too thin but who can afford to pay $15/lb from the butcher?
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I don't know, I think it might have something to do with the distance and time it takes for the heat to penetrate. Not sure, because I am afraid of the broiler so I never let things get hot enough. I was told to leave the oven door cracked to broil, but we don't live where the added heat is a welcome thing.

I will try with a cold steak and see if I get good results. Thanks for the tip.

Just curious, how tender does it end up? That is why I don't cook cold meats, the whole proteins tensing up thing. Not that it would matter since I do tenderizing marinades. Maybe?
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Isthisrealyreal,

I have tried having a steak at room temperature then put it on a hot broiler to get that wonderful char, but that never works for me; but if I do a really cold steak then I get the char...I wonder why?😯
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Cwillie, make sure that the outside of the steak is dry and the meat is room temperature. Then slap that baby on high heat, whether it is a pan or bbq. Never had any luck in the broiler personally, but a heavy hot pan should work. I am scared of the broiler, so I probably don't let everything get hot enough 1st. That should solve your crispy exterior with med rare doneness.
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Craving meat so I pulled a striploin out of the freezer but - sigh. I haven't been able to make a good steak since I moved to this place, no matter what I do I can't seem to master getting a crispy exterior without overcooking the interior (medium rare please). I should never have gotten rid of that hibachi.
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You’re very welcome, Golden
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Thx, need. Looks delicious!
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Mayday,

I am giggling now because some people that have more money than God do choose to have themselves frozen. They don’t want to die! The search for immortality! Creepy.
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Mayday,

I freeze in individual portions is probably the better way to say it. Sorry about that.

I like to do that in case my hubby and I want something different with our leftovers. We can choose whatever we desire.

Those iron skillets are fantastic, aren’t they? Simplicity can be yummy. Sometimes, it’s all about using the best ingredients, pure and simple with nothing to distract from the flavor of top quality beef. Your sirloin sounds terrific!
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Need Help; with Mom: I freeze individuals.. at first glance, I thought I read it this way.... :-
Obviously I got it wrong again...
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Top sirloin : Heat iron skillet in oven at 525 degrees..
olive oil , salt n pepper on sirloin, both sides,

place them in preheated pan for 6 minutes on each side... let it rest.. eat... enjoy.

sometimes they are thicker so I bake them a couple minutes longer...

simple and good
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Gem,

Hahaha, sounds interesting! You sound very resourceful. 😊
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Chocolate Mint Vega One All in One Protein shake, mixed with vanilla soymilk, some yogurt, and ice. Two glasses of Chardonnay, Calcium/Vitamin D , and ADEK supplement. Dinner of a champion? Hardly! Just making do with what I have, and grateful for what I have!
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