I never seen those before! I kinda want some lol
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You can make tons of awesome salad dressing with a random vinegar/acid and an oil (vinaigrette). Tons of possibilities. Balsamic and olive oil, lemon juice and avocado oil, white/red wine and another etc etcâŚ
Itâs usually 1 part vinegar/acidic juice to 3 parts of oil but you can experiment with different ratios if you like things more/less tangy. And of course can add all sorts of things like herbs and seasonings for flavour.
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I always have 1-2 table spoons of olive oil and 1 table spoon of aged balsamic vinegar on my salads.
Last night I had veggy burger and salad with 2 fried eggs, I was trying to keep the balsamic vinegar away from the fried eggs, thinking it would not be a nice combination, but it tasted really good.
I have never tried red or white wine vinegar on a salad I have some white wine vinegar, I will give it a go and see what the difference is.
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I learned a bit about balsamic vinegar in culinary school and it blew my mind that the traditionally made stuff is in the hundreds of dollars for a bottle or more for the 18+ year aged stuff. Definitely want to try it one day. Usually what I describe as ârich people foodâ doesnât interest me much (caviar, foie gras, kopi luwak etcâŚ) but this stuff seems like itâd be delicious 
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I get my aged Balsamic Vinegar from costco, its made in Moderna Italy, doesnât say how long its aged for but its strong flavoured, costs about $14 a liter and a bottle lasts a couple of months in the summer depending on the amount of salad I eat. One good thing it doesnât really go off when my salad eating slows down over winter. I may experiment adding it to soups that I increase eating in winter.
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I often use rice wine vinegar. Itâs a little more neutral tasting but I like it.
It depends what Iâm making
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What fish are you using, the last 2 look like Piranha lol.
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Pompano damn good fish and very underratedâŚ
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I buy hot peppers and just slice them open, olive oil, garlic, bayleaf, vinegar let it simmer until the peppers have lost their water and then when it cools down, a bit of brandy. put everything into a jar and hey presto!
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i bet it set fire as soon as you turn your back with all that oil⌠if you dont want fish or any protein to stick just make sure the skin is nice and dry⌠and some salt, specially if its a fatty fish it will just set of fire as the fat drips on to the flames
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Made from 100% pure Montrealerâs then!
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Bon Appetite!!!
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Some weirdo baked bbq chicken penne and arugula.
And a delicious cake that looks like it got stepped on.
Itâs too late and Iâm not supposed to drink coffee but Iâm doing it anyway.
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Had birthday Indian last night lol been doing a lot of eating coming up to my birthday this year lol⌠dogs official birthday was today as well had to taken them to in and out burgers for treats had a couple burgers myself
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Ainât that a fact!me and the ol lady went out few years back âmy first time eating sushiâ it was good we got a variety bill was like 130 once again okay for the experience of it and what not but the thing that pi$$ed me off was the fact about forty mins later I felt like I ate nothing 
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