Archived posting to the Leica Users Group, 2000/07/20
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]>>>>>> Date: Thu, 20 Jul 2000 11:30:25 -0700 From: "Dan Post" <dpost@triad.rr.com> Subject: Re: [Leica] leica ace ralph gibson Message-ID: <00b601bff278$9285c1e0$e0ef1c18@triad.rr.com> References: <3.0.32.20000720091141.006d8b00@box4.tin.it> Rob- Just curious.... Does ALL Balsamic Vinegar come from Modena, like the labels say on every bottle here? Is is like Chianti? Just from one area? Dan ( Whose favorite repast is a salad of sliced red onion, tomato, with balsamic vinegar and extra virgin olive oil- and Gorgonzolla crumbled on top!) Post [ Breathe that on anyone trying to take your Leica, and they fall over!!!] > Rob (from the Bizarro Zone) > Robert Appleby and Sue Darlow > Via Bellentani 36 > 41100 Modena > Italy > Tel/fax [39] 059 303436 <<<<<<<< It does, or should. Actually from Spilamberto, about 15 km away, just like the Ferraris come from Maranello, 18 km away. Talking of the breath of death, I just put 25 green walnuts (in their husks, still young) chopped into quarters into 2 litres of pure (drinking) alcohol, 2 litres of water, 1 kilo sugar and 1 stick of connamon, to make another local specialty: nocino - walnut liqueur. Put it on the window sill in the sun for 40 days, strain it, and drink as a digestivo after meals. Best after about ten years, but mine never gets older than about 6 months. Should be about 35% when it's done. Like aceto balsamico, it gets less alcoholic and more viscous as it ages. Some balsamico is over 100 years old - - but you're not likely to find it in the shops! As for Ralph, the story about the nikon is just what I was told, I'm sure you're right. Ciao, Rob (can't see Bernard anywhere here yet... but the Zone is buzzin') Robert Appleby V. Bellentani 36 41100 MO Italy tel. (+39) 059 303436 mob. (+39) 0348 336 7990