[Sca-cooks] Re: regarding 'must'

[Devra at aol.com]

        In an article on vinegars in the January 2005 issue, p 40, Bon 
Appetit lists SABA, of which they say "...also called mosto cotto, or 'cooked grape 
juice') a lightly sweet, unfermented syrup made primarly from the must of 
Trebbiano grapes... It's basically a proto-vinegar, when fermented and 
concentrated over years, saba becomes balsamic..."  They list as sources 'specialty food 
stores, including Surfas (310-559-4770; surfasonline.com) and Zingerman's 
(888-636-8162; zingermans.com.)
     Isn't it nice to be at the forefront of food fashions?
            Devra



Devra Langsam
www.poisonpenpress.com
devra at aol.com