I want to make nicer food. Even for the normal stuff, like sandwiches. I decided I’ll start with this recipe I found today for Prosciutto, Mozzarella, Tomato, and Basil Panini.
One of the ingredients I’ll need is balsamic vinegar, which, strangely, I don’t have already. So I bought some at the store today. And I found myself in that familiar position of recently having read an article rating The BEST “X”! (in this case, “balsamic vinegar”)… I inevitably will remember the best and worst product, but not which one is which. I lucked out today and bought a balsamic that comes “Recommended” by Cook’s Illustrated: Monari Federzoni Balsamic Vinegar of Modena!
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