How did you use it? I don't think there's a great difference in the taste of different ones if you don't like the basic flavor.

Trader Joe's usually has some good products at good prices.

But I suspect that it's in how you use it. It is not an across-the-board substitute for other vinegars used in cooking or on the table.

Yes, how did you use it? And, what brand?
I like all balsamics from Colavita, bottom range, to unlimited. The better ones I can use straight up. But if you don't like the taste, don't bother.
Mushrooms? I hate them all no matter how expensive.

Years ago I asked this question here and Lucini was recommended. I've been happy with it. Of course it doesn't compare to a thick aged one, but for everyday I think it's good.

If you like the taste when you order salads (using balsamic vinegar) in restaurants, go ahead and experiment with different brands. Personally, I hate the taste and even the smell. I mix up a small cruet using 3 parts olive oil to 1 part balsamic vinegar for my husband to use on his salads. As soon as he's finished I take away his salad dish and rinse it off so I can enjoy my meal.

Good info on Balsamic vinegar - Villa Monodori is a good mid-range balsamic for around $30 a bottle. I have bought it and felt it was a very good buy - not quite as good as the more expensive brands, but very close, and infinitely better than the cheap brands. I do buy the cheap brands as well, but for different purposes.

Lars

I LOVE balsamic vinegar. I use if for salads to meatloaf to baked beans. Granted, what I brought home from Modena, Italy is hard to match but I do like Bistro Blends enough to order it online if our little spice store doesn't have it (hit or miss there).

Here is a link that might be useful: Balsamic

Thank you so much for your suggestions.

I used the balsamic on a salad and thought it tasted terrible. However, I just went in the kitchen and tasted the vinegar again and I like it - so the day I had it on the salad must have been one of my bad days concerning tastes.

I've got to dig out and type up a recipe I have had for years for balsamic glazed prok tenderloin - haven't made it in a while since DD is so fussy but it is delicious!

Ajsmama, I look forward to your recipe. Here is one I have:

Balsamic Roasted Pork Loin

INGREDIENTS:
2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin or shoulder

1. Dissolve steak seasoning in balsamic vinegar, stir in olive oil. Place pork into a Ziploc bag and pour marinade over top. Squeeze out air and seal bag; marinate 2 hours to overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Took some digging but I found it. I don't recall where it came from - I scribbled it on the back of a membership renewal form I got in 2004.

1.5 lb boneless pork tenderloin
1/2C flour
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp olive oil
2 Tbsp shallots
2 cloves garlic
2/3C balsamic vinegar
1/2C chicken broth
1 Tbsp fresh sage
1 Tbsp fresh rosemary
1 Tbsp fresh thyme

1. Coat the tenderloin with flour, salt and pepper. Shake off excess .

2. Heat oil in skillet and brown the meat on all sides.

3. Add shallots and garlic, cook 2 minutes.

4. Add vinegar and broth, bring to simmer, place pan in 350F oven, roast 20-25 minutes, basting often.

5. When pork has reached 145F, remove from oven and sprinkle fresh herbs on top, baste.

6. Remove to heated platter and slice after resting 10 minutes. Serve drizzled with pan juices.

Hmm, now that I have a Nesco roaster (2 of them in fact, large and small and I almost bought another today at Goodwill!) I may try this in that rather than the oven.

I really like the balsamic from Costco. It is my go to for salad dressings. Some evoo, some balsamic, a dash of Dijon, s & p and maybe some herbs. And maybe some white truffle oil. Mix and done.

When making a giambotta, I prefer a younger one,, with a bit more bite, so I grab a much less expensive brand.

The taste will vary depending on the age. I was lucky enough to have some 100 year old balsamic several years ago. It was sweet and like a syrup, perfect with the fois gras. I still can taste it.

If you aren't used to Balsamic, I'd make a salad dressing with about 1/3 balsamic and 2/3 red wine vinegar. Then add more/less balsamic according to your own tastes.