Motherfuckers, I just spent 9 dollars on a 200 mL bottle of vinegar. Jalapeno White Balsamic Vinegar. This shit is so delicious I'm pouring it into shot glasses and sipping it. I've put it on everything I've eaten in the past two days, omelettes, waffles, tater tots, even my goddamn morning vitamins. My only regret is not buying the 750 mL bottle so I could pour myself a glass before bed at night, and a shot in the morning to put hair on my dick.http://www.davolios.com/Motherfuckers, this bottle of vinegar came with a built in wine stopper. It had a tear off seal at the top made of embossed foil. This shit is so fancy it fucked the Queen and called her the next day. It is right proper and belongs in everyone's kitchen and bedside table.ITT: DELICIOUS EXUBERANCE
A very entertaining post. Unfortunately, I've got a boatload of regular white vinegar and one or two other kinds of vinegar to get through before I think about getting a new bottle of vinegar. I'll keep an eye out for the fancy vinegars next time I go grocery shopping, though.
>>5258You could always fancy up one of the vinegars you have. Take a bottle, throw some spices or vegetables or whatever in there, keep it aside for a month or two for the flavor to soak in.
This is >>5258.I've finally moved forward with the vinegar. I couldn't think of anything other than hot peppers to flavour it up with. how long do you suppose it should sit before it gets used?
>>5379Oh shit I need to check /ck/ more.How'd that stuff turn out? You try it yet?I think you're supposed to keep the bottle open, with like a cheesecloth over the opening to keep bugs out.
>>5432I didn't keep it open, I just kept it closed. It's pretty much what you'd expect. A bottle of vinegar flavoured with hot peppers. The smell of it is enough to make my mouth water. It's definitely got a bit of a kick to it.It worked really well when I was making some tenderloin a while ago. I put some of it (along with other things) into a tinfoil envelope with the tenderloin and put the tenderloin rack into the oven. The tenderloin stayed really moist and acquired a nice flavour.It's not at the point where I drink shots of it though.I've saved the url to this thread, so I'll see any replies you post. eventually.
>>5520Cool cool cool. I might need to get around to actually doing this sometime soon.I picked up some more vinegar from this place too. Raspberry. It's a really dark vinegar and it's good on meats.
Used the raspberry vinegar on some hamburger meat, along with some hunter's blend spice mix, and very minimal shredded cheese, on top of an onion/cheese bagel.Holy shit it was amazing.
