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firefly

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PostSubject: Re: Barbecue Peaches   Wed Sep 26, 2012 8:01 pm

The infused ones are great to add flavour to your pot Ma.

Like Garlic or chilli. I try to keep them along with lime and lemon infused. Sometimes they are strong enough not to have to add any extra garlic etc.

They are great to take on the road. It saves carrying the chilli etc, although I take minced anyway.

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PostSubject: Re: Barbecue Peaches   Wed Sep 26, 2012 4:20 pm

Ooo err Mary, i think I'm with hubby. Shocked

I don't like oil of any sort. Yeuck.
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PostSubject: Re: Barbecue Peaches   Wed Sep 26, 2012 9:09 am

firefly wrote:
We had a curry dukkah and a chilli one, really lovely Mary. Its something not too heavy for pre dinner drinks and nibbles.

I may have to look around at those vinegars or learn how to do it myself I think.


Mary Ann wrote:
While you're looking, keep an eye out for flavor infused olive oils. I've a mushroom one that's a hit with dishes like risotto and wilted spinach (vegetarian reuben). Lemon and lime infused olive oil is a thing of beauty with fish. They're also excellent when mixing your own salad dressings.

If you find a specialty shop, I hope they have a tasting room for you to play in. Wink


Hey Cathy,

I used to go to Sciabica's olive oil plant to buy oil and balsamic vinegar when we lived in Modesto, California. Here's a link to a page they have on Balsamic vinegar. I think L1 is what people are most familiar with. Like you, I couldn't imagine dipping bread in that vinegar. L3 and L4 are another story. cheers

http://www.sciabica.com/categories/VINEGAR/


Now I'm feeling like a total country bumpkin. I had to look all those up Embarassed (thanks for the link Mary.)

The dukkah sounds lovely, still not convinced about the balsamic vinegar though.

I have used chilli infused olive oil, which is lovely for stir fries.
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Mary Ann
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PostSubject: Re: Barbecue Peaches   Wed Sep 26, 2012 7:15 am

While you're looking, keep an eye out for flavor infused olive oils. I've a mushroom one that's a hit with dishes like risotto and wilted spinach (vegetarian reuben). Lemon and lime infused olive oil is a thing of beauty with fish. They're also excellent when mixing your own salad dressings.

If you find a specialty shop, I hope they have a tasting room for you to play in. Wink


Hey Cathy,

I used to go to Sciabica's olive oil plant to buy oil and balsamic vinegar when we lived in Modesto, California. Here's a link to a page they have on Balsamic vinegar. I think L1 is what people are most familiar with. Like you, I couldn't imagine dipping bread in that vinegar. L3 and L4 are another story. cheers

http://www.sciabica.com/categories/VINEGAR/
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PostSubject: Re: Barbecue Peaches   Wed Sep 26, 2012 1:18 am

We had a curry dukkah and a chilli one, really lovely Mary. Its something not too heavy for pre dinner drinks and nibbles.

I may have to look around at those vinegars or learn how to do it myself I think.


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PostSubject: Re: Barbecue Peaches   Tue Sep 25, 2012 9:59 am

Ooo, FF, you've given me something to try: dukkah.


I've read how to infuse vinegars with herbs and fruit but haven't tried it.

I get them from an olive oil, vinegar and wine shop. They bottle what they get in and sometimes create their own special blend. Well, they did that when the owner's husband accidentally mixed two different flavors. What a Face
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PostSubject: Re: Barbecue Peaches   Tue Sep 25, 2012 5:18 am

Modena is the one I use but I do love the fully caramelised one Mary, the thick one.

Over here Cath, you dip the bread in balsamic, olive oil and then dukkah, beautiful. Great when on the turps. Laughing Laughing

Mary do you make all those flavours or are they bought like that?

I would love to try them.

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PostSubject: Re: Barbecue Peaches   Tue Sep 25, 2012 1:28 am

Interesting link, Mary Ann, but I still can't fathom why anyone would want to dip their bread in vinegar? *Shudder*
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PostSubject: Re: Barbecue Peaches   Mon Sep 24, 2012 11:25 am

The aged balsamic from Modena, Italy is supposed to be some of the best. It can, however, be pricey. I've had some that's thick and had more sweetness than the sour tang.

Balsamic vinegar and olive oil are served as dipping sauce for bread in a lot of Italian restaurants.

http://www.modenabalsamic.com/
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PostSubject: Re: Barbecue Peaches   Mon Sep 24, 2012 11:01 am

This Balsamic vinegar sounds interesting. Have to admit, I've never tried it. Embarassed
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PostSubject: Re: Barbecue Peaches   Mon Sep 24, 2012 10:19 am

FF the trend setter. Who knew? Very Happy

Aged balsamic is so good I've used it over ice cream.

The pantry is full of balsamic vinegars: dark chocolate, strawberry, lavender, espresso, etc. Lavender + sweet potato = yummy! pig

I've also added peach white balsamic vinegar in ginger ale for a refreshing beverage. The peach is also good if you have a bowl of chopped fruit when some of the fruit isn't as ripe as you'd like. That happened to me when hosting a baby shower. I drizzled the peach infused white balsamic vinegar over it. People raved about how good the fruit was. Saved my hide that one did.

And ...

Rinse and drain a can of black beans and a can of chickpeas (two of my favorites). Mix them with diced red onion and roasted red peppers. Toss with aged vinegar, let set for a few minutes, then your side dish is done. Wink
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PostSubject: Re: Barbecue Peaches   Sat Sep 22, 2012 4:28 pm

But in saying all that we have, I do remember deciding to dip strawberries into caramelized balsamic vinegar once and that was magic.

My friends laughed at my choice but loved the taste. A few years later, it was happening in restaurants. Laughing Laughing

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PostSubject: Re: Barbecue Peaches   Sat Sep 22, 2012 12:00 pm

I'm with Aussie on this one. Definitely doesn't sound appealing. No

Probably because I don't like BBQ sauce and I'm not overly fond of peaches. Laughing
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PostSubject: Re: Barbecue Peaches   Sat Sep 22, 2012 8:12 am

Laughing Laughing

I thought folks in OZ had stronger stomachs than that.

Kraft's plain old original barbecue sauce is what I tried. Didn't want to get too crazy by using a highfalutin sauce. Rolling Eyes Laughing
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PostSubject: Re: Barbecue Peaches   Sat Sep 22, 2012 7:26 am

So just any old BBQ sauce ay, ok I am game. pale pale

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PostSubject: Re: Barbecue Peaches   Sat Sep 22, 2012 7:11 am

It took a bit for me to get the nerve up to try it, after seeing a chef on tv do it. Grilled peaches with honey drizzled over them is one thing, but barbecue sauce? It's not chocolate cake Laughing , but Hubs loved it and I liked it.

We recently popped in a store and sampled a whiskey-peach barbecue sauce. Guess it's one of those combinations that's becoming this grilling season's fad dish.
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PostSubject: Re: Barbecue Peaches   Sat Sep 22, 2012 6:10 am

I have to say mate that isn't sounding a real lot appealing but I may just give it a go come the warm weather. affraid

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PostSubject: Barbecue Peaches   Fri Sep 21, 2012 6:20 pm

Hubs thought I was crazy when I threw this on the grill. After trying it, he no longer thinks I'm crazy--at least when it comes to this combination.

Besides a hot grill, you just need peaches and barbecue sauce.

Halve and pit peaches.

Swipe sauce on cut half and fill pit indentation with barbecue sauce.

Place peaches skin side down, cut/barbecue sauced side up, on grill. When the barbecue sauce starts to bubble, they're done.

Don't be surprised if the bottom of the skin darkens/blackens. That part will slide right off. ('... slide right off.' That sounds appetizing--like boiled okra--doesn't it? Rolling Eyes Laughing )

Tad-ah! Dessert is served.
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