.chrisecrowley on his fondness for the fermented, funky flavor of Casa Stivalet banana vinegar — 'like a supercharged version of ripe bananas'
The perfect vinegar? Maybe. Photo: Casa Stivalet I am easily seduced by quality condiments and seasonings. I have bought yuzu kosho based on packaging alone. I can be convinced to buy a hot new harissa, or Kandhamal black mustard seeds that I want to pop in my mouth. But, until recently, vinegar is not a product I thought about too much. I once sprung for a pricey bottle of real deal Italian Balsamic, but otherwise I’ve been content with Braggs and your basic white vinegar.
This banana vinegar was the key ingredient in the simplest and best food I made all of last summer: a peach and Sungold tomato salad, cut up to release the juices, with salt, a sprinkle of sumac, and a generous amount of the banana vinegar. Shake it up in the Tupperware; bring it to the beach. The mixture of the sweet fruit juices with the complex, acidic vinegar was irresistible to me, and for a while it seemed like this would be the only thing I ate all summer.
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