Italian Restaurants, Bread, Oil, and ?

[Mental Magpie]

^Considering I put parmesan on everything from popcorn to zucchini, I can do that!

Also, in line with what VorPal Bunny, I'm going to try this with chicken this weekend and I'll report back.  Based on another thread in here, I've become a huge fan recently of cooking a whole chicken in the crockpot.  It couldn't be easier and the meat just falls off the carcass.  But my favorite part is the carrots, onion and celery I put on the bottom.  I can't imagine how good they'd be with chicken droppings and balsamic.  They're not healthy eaten this way -- just good.

Mmmmmm...Dark Boyfriend and I just bought a roast.  I told him about the vinegar in it and I swear I saw drool.  I will be making it tomorrow night for sure, now; we're adding red potatoes, too.

[Thipu1]

Balsamic vinegar is wonderful stuff and yes, there are all levels as there are all levels of wine.  The good stuff has an odd but delightful balance between sour and sweet. 

We can't afford the really wonderful types but there are places in the neighborhood that used to offer balsamic vinegar tastings. 

[Mental Magpie]

Balsamic vinegar is wonderful stuff and yes, there are all levels as there are all levels of wine.  The good stuff has an odd but delightful balance between sour and sweet. 

We can't afford the really wonderful types but there are places in the neighborhood that used to offer balsamic vinegar tastings.

I want to live there!  I got my basalmic from Wal-Mart, 'nough said  .

[greencat]

Be careful cooking poultry with dark colored wines and vinegars.  Dontaskmeaboutthepurpleturkey.

[Mental Magpie]

I'd eat purple turkey   Wouldn't faze me a bit.

I just cooked the roast with 2/3 water and 1/3 balsamic vinegar.  There really wasn't much of a taste of vinegar (except in the potatoes and onions...oh the onions were soooo good and the potatoes so sweet); I think I'll have to fiddle with the amounts a bit.  Then again, I think I have a 6 quart crock pot, not the recommended 2-4.  I'll have to check.

[Moray]

That could be it. You really want the beef good and coated in the balsamic. I've had good success giving it a quick marinade (maybe while chopping the veg?) prior to throwing it in the crock pot.

And I've eaten purple poultry...it was very tasty, if a little strange to look at

[Mental Magpie]

My culinary skills have already improved tenfold with the acquisition of a crock pot; I feel confident enough to fiddle with amounts now.

Thanks, VorpalBunny, I'll give that a try.  Now that I'm thinking about it, because I know baking changes, do crock pot times change with altitude?

[Twik]

^Considering I put parmesan on everything from popcorn to zucchini, I can do that!

Also, in line with what VorPal Bunny, I'm going to try this with chicken this weekend and I'll report back.  Based on another thread in here, I've become a huge fan recently of cooking a whole chicken in the crockpot.  It couldn't be easier and the meat just falls off the carcass.  But my favorite part is the carrots, onion and celery I put on the bottom.  I can't imagine how good they'd be with chicken droppings and balsamic.  They're not healthy eaten this way -- just good.

I think chicken droppings are something a little different, and are not normally used in gourmet dishes. 

Drippings, perhaps?

[Mental Magpie]

Hahahaha, I didn't even notice...

[Mikayla]

Be careful cooking poultry with dark colored wines and vinegars.  Dontaskmeaboutthepurpleturkey.

Haha!

I'm really glad I read this.  The poultry color is already a little reddish in spots from cooking it this way - not because it isn't done, but it falls off so close to the bone it can pick up those colors.  I think I'll reign in my creativity on that one.