Confused in the Aisles - How to choose a great Balsamic

A good, aged, traditional balsamic vinegar is like the blood of the Gods. Combine that with ripe, sweet strawberries and you have IT. Yes, IT, the thing you've been waiting for all your life. I ate two portions of angel food cake with balsamic at last nights supper club and skipped dinner.



Okay, here's a bit of a rant about "the blood of the Gods" as you can find it in Vancouver. It is really hard to pick balsamic at the grocery store unless you know what you are looking for. Just because it says Modena on the bottle doesn't mean it's going to taste good. Look for Aceto Balsamico Tradizionale di Modena to find traditionally aged balsamic which will naturally be more expensive and WAY better quality. Unfortunately, you get what you pay for. It takes 3-50 years of age to make a proper balsamic and it must be aged in several types of wood casks.
Check the ingredient list if there are no artificial flavours/colours or sugar added, then you are getting closer to God.


My favourite balsamic is made by Venturi-Schulze on Vancouver Island of all places. Giordano Venturi is originally from Modena, Italy. He prides himself on making the only real balsamic in BC. It's $50 a bottle and can be ordered online (delivered right to your door). You may be scared off by the price, but the fact is that it's so flavour packed that you use way less of it. Their balsamic is rated as the top 100 things you should taste before you die by Vancouver Magazine. I for one, believe them.

Secret supper - the 1st garden party - Vancouver

The star of the evening was local BC BBQ Duck, parsnips and rhubarb in white wine, smoking cinnamon, deep fried salted fennel, raddichio marmalade. Ha-cha!

Strawberry Season - The Evil Strawberry

You thought they were so sweet and nice, but really they're pure EVIL!
Ingredients:
Ripe Summer Strawberries
400 grams Bitter Chocolate, ONLY Callebaut or another high quality brand
Optional Port

Directions:
Take a little bit of love (the strawberries) and a little bit of pure, evil, dark chocolate from Callebaut. Dip the love in the evil. Serve to friends and fiends alike.

Melting the chocolate:
I usually melt it in the microwave, slowly, 20 sec at a time making sure you don't overheat it (stir lots). Take it out and temper the chocolate with 2 Tbs of chocolate shavings, mix in well. Chocolate is ready for dipping now.

Optional Booze filling:
You can also take an apple peeler and cut a small hole in the strawberry, fill it with goodness like sherry or port! Dry the strawberry off if it's moist. Then, cover the strawberry with melted chocolate, hole side up.

Chocolate tips:
If you aren't going to eat the chocolate right away, put each chocolate strawberry on wax paper so that it doesn't stick to the plate. Don't refrigerate if you can help it, keep in a cool dark place in a sealed Tupperware. If the chocolate does get 'bloom' on it (whitish colour), don't worry, it still will taste fine.

Hunting for Oyster Mushrooms in Vancity...

I've been stumbling about the forest, lately, here are a handful of my tasty finds near Vancouver...

Oyster Mushroom Log - Eureka!



Red Leg Frog - Blue listed species, okayyyy... I won't eat it. Anyone eaten any frogs in the wilds of Vancouver? I've eaten frogs legs before in Cambodia, they were delectable.


Chanterelles! Good eats...







Come on a hunt with me if you have an interest in Urban Foraging and fine food.