Sunday, February 3, 2019

Balsamic Vinegar - Italy's Most Famous Flavouring Agent 

While vinegar existed in Italy for over two millennia, the first mention of an extremely refined vinegar goes back to 1000 AD, to the town of Canossa near the provinces of Modena and Reggio Emilia....

from NDTV Food - Latest http://bit.ly/2G4Da85
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Why Does Aloo Sabzi Become Dry When Reheated? I Tested Different Ways To Bring It Back

I thought reheating aloo sabzi would be easy until I kept ending up with potatoes that were dry, crumbly and nothing like the original dish....