Balsamic Vinegar Is So Lame These Days

“When you saw balsamic used at restaurants like Applebee’s, it was a sign that it was time to move on. For general consumption, balsamic is way overused. But that’s what keeps us moving forward in food. We find new things, we experiment, and at some point it’s time to try something different.”
 — Chef Jeffrey Buben discusses how balsamic lost its cool. There is a suggestion that we return to the simple acidity of red wine vinegar, with its hip, throwback qualities. Even better, it is available in artisanal varieties. [Via]