Regular readers of this blog may have realized already that I hate getting stumped by my guests. I have spent thousands of hours researching food to prevent this from happening. Last night I was asked a question so simple I should have known the answer. They asked me what makes vinegar “balsamic.” One theory was that it was aged in balsa wood while another was that it was made of a particular grape. After the shift, I researched until I could find an answer. This post is dedicated to the guests at table 68.
Before I get to the answer though, I wanted to address olive oil as well. It’s like salt and pepper. Peanut butter and jelly. Simon and Garfunkel. You can have them separately, but they are so much better together. So today I wanted to explore some facts about both.
Read the full post at Foodie Knowledge