[Sca-cooks] Vinegat (was: German Harvest Feast Outlands Nov 04

[aeduin]

If you look at the very bottom of the page it says, "In 1861 Mr. 
Aggazzotti, a lawyer, introduced a revolutionary production technique that 
used concentrated grape must as the raw material instead of wine vinegar. 
This is the method that has been used ever since to produce traditional 
balsamic vinegars."  Which to me indicates that the balsamic vinegar that 
we know and use today is not what was around back then.  This thought is 
backed up by this statement, "Further documentary proof confirms Modena as 
the birthplace of balsamic vinegar, whose method of preparation did not 
undergo any significant changes for many centuries."

So, using one article as documentation you can infer that Balsamic vinegar 
is period but that what we get today may be similar in taste but we will 
probably never know.

aeduin

At 03:19 PM 11/19/2004, you wrote:

>On Fri, 19 Nov 2004 09:37:16 -0800, David Friedman
><ddfr at daviddfriedman.com> wrote:
> > Gwen Cat wrote:
> >
> > (description of what looked like avery good feast snipped)
> >
> > >I webbed the menu, recipes, notes and thank yous at:
> > >
> > >http://clem.mscd.edu/%7Egrasse/GK_ASnCrown04feast.htm
> > >
> > >Comments appreciated!
> >
> > You comment discussing the pork and onion recipe that balsamic
> > vinegar isn't period. This suprises me; if so, when did it come in?
> > Anyone know?
> >
> > Elizabeth/Betty Cook
>
>
>Dunno from actual source documentaion, but the balsalmico
>sites from Italy claim the 10th century or so.
>
>http://www.harvestfields.netfirms.com/herbs/Vin/01.htm
>
>This is an interesting site that he claims he has documentation
>for the 11th Century.  But it was mostly an 'in Modena" thing
>that was kept local.
>
>Real nice site with some cool vinegar stuff - recipes, etc.
>
>Cadoc