one of my favorite things about this 'Price Points' series is that it reveals a lot of the magic of everyday life. as an average Joe, i miss a lot of magic in my life. i don't understand the artistry, craftsmanship and effort going into my favorite cheese, bread, knife, vinegar, etc. after these videos, i realize i should appreciate these little things more, and when you appreciate the little things more, life gets so much better :)
He wrote a book and does a couple of podcasts! Highly suggest checking them out, he's a pretty cool guy. His book is called Acid Trip. He is on Modernist Breadcrumbs, Food Seen, and Burnt Toast podcasts too.
@@robertmanley3376 I love finding weird podcast communities like these. Like, of course, there are food podcasts, but I've never thought about it! I just found a podcast called Woodtalk. It's dudes who do woodworking! I don't want to turn my own wooden spoons, but it makes me happy listening to these guys who do.
It would be cool, but then again if one is interested, they do provide the full name, so one can easily look them up. Furthermore if you look in the description of this video, they have actually linked to his vinegar cookbook that has won an award.
i looked up some of the experts and everyone i looked up are actual big names in the industries theyre "experts" in ... like the chocolate one is like an heiress to a chocolate dynasty
@Sir Nicholas D Not really. Most of the people they get on this show work in the industry and are very experienced, definitely knowledgeable enough to call experts.
One of my favorote vinegars to apply in cooking is a white wine - taragon vinegar. An italian 'condimento' which is a white-wine equivalent of a cheap balsamic, with a lot of taragon pushed into the bottle. Adds complexity, a touch of sweetness and rounds out the unpleasant acidity. It's great for mayonnaise/hollandaise/dressings and simple pickling. Plus, a 'gastrique' (sugar and vinegar of some sort, reduced to a syrup) is a classic French technique to add complexity to any sauce/marinade. I make mine with (cheap) balsamic, honey and a small swig of red wine.
Everyone talking about how the "editing mistake" shows off that they know the prices beforehand.... it doesn't. Look at the little bowls- they edited that part *from* a later point when the price tags were shown and the bowls had had vinegar put in them. This really is just an editing mistake, nothing more (not saying they don't know prices beforehand, maybe they do- but this does not prove that).
I was fortunate enough to receive a bottle of very high end balsamic vinegar as a gift. It was one of the best things I have ever tasted. So uniquely different from your average balsamic.
I disagree with the expert. white distilled vinegar has its place in cooking. I use it in certain sauces that require the acid but not necessarily any ancillary flavor.
I would love to sit down and just talk to this guy for a few hours, he just seems really interesting and he has a lot of cool background information beyond just the vinegar. This series continues to be fun and fascinating and I can't wait for more.
This episode on vinegar has got to be the most counterintuitive episode of the whole series. All the things I thought were evidence of good vinegars turned out not to be lol.
Radical.Compounds well on the positive side youve got cheap taste, which might sound bad but it also means you can get what you like for a cheaper price >_>
I feel this was one of the Price Point episodes I was most put off of because it was not not as compelling as the others. Upon reviewing this, after having watched the majority of the other Epicurous episodes, I feel that his expertise is one of the strongest ones out of the series. Superb analysis!
Always nice to meet a fellow vinegar expert. I started with general vinegar too, but decided to specialise in balsamic. You really need a specialty in the competitive world of vinegar.
There’s a shop in Sedona, Az that sells vinegars and oils. The people that work there let you taste/sample and combine flavors etc. It’s otherworldly. They have a jalapeño olive oil and mixed with a pineapple balsamic vinegar is heavenly. That’s just one of many. I never knew how wonderful vinegar could be and all that you could do with it until I went to that store
Ok so, A) I’d LOVE to try that syrupy balsamic... maybe on a caprese salad 😋 And B) I was really hoping they would feature sherry vinegar. That’s my favorite kind
You might care to search out 'Aceto Balsamico di Modena, Riserva', which is very good for the price (~$23 for 375 ml). I'm sure you'd like Acetaia del Cristo's 'The Fabulous Paradise 2018' balsamic vinegar which is aged 150 years, but it costs over $300 for 100 ml.
Love this! I already sip vinegar, not really for any major health benefit but because sometimes I enjoy the flavors you can find in decent vinegars. Glad to see I'm not entirely insane, haha.
In fact sake just means "alcohol" in Japanese. Nihonshu (lit. "Japanese alcohol") is what Japanese people call "sake". It took me a while to figure that out when I first moved to Japan. Nobody knew what I was talking about when I asked about "sake". As you say, there are lots of different rice wines around the world -- and a lot of rice vinegars too!
I miss specialty vinegars from the Philippines. The most common vinegar that we used was sugar cane vinegar, but specialty vinegars include vinegar from rice, sugar palm, mangrove palm, coconut, and strawberry wine.
Wow, I'm surprised akazu was involved. I don't see it often in English food/cooking videos. It's so good mixed with rice. Really gives it an umami flavor!
Part of Balsamic vinegar, traditionally it is fermented directly to vinegar, not juice/must to wine then vinegar. This direct to vinegar process uses different yeasts and produces a smoother product. With each batch of vinegar, some old is blended with the new. A “24 year” vinegar is dating the youngest batch, and may include vinegar which is decades older.
It’s weird to me that used the non-alcoholic definition of cider. To me, cider is an alcoholic drink made from fruits that’s less than 8% alcohol. Higher than that, and it’s considered wine. Since vinegar is made from alcoholic drinks, ACV is made from apple cider whether it was filtered or not.
Sad that they didn't do my two favorite types of vinegar. Black vineger, usually used in Chinese cuisine and Coconut vineger. Coconut vinegar that comes with a lot of chilli and garlic placed into the bottle. It's cloudy but has a very nice flavor for dipping in barbecue
These videos always make me feel smarter 😂 i guess that means the experts are good bc just hearing them talk about their area of expertise makes me feel smarter
Just a minor correction... Lambrusco wine is made from lambrusco grapes, not trebbiano. Balsamic vinegar is usually made with trebbiano grapes, however, and both products generally come from the same region, emilia-romagna.
This is going to sound strange (propably because it is) but a few drops of balsamic vinegar in lemon-lime soda or ginger ale is delicious! It adds a very unique fruitiness and tartness to the soda. Highly recommend as a cocktail alternative. Also this series is going to turn me into a food snob, LOL!
The one knock I'm going to have to give him was for his use of the term "bubble nucleation" when the gas retained in the foam was much more likely just Incorporated air from shaking then from gas nucleating out of solution.
10:25 Looks exactly like Emilo balsamic of modena,its so much better when its a reduced thick balsami,half a teaspoon into the tail end of half a fried onion makes the best damn toper vegi for just about anything,from burgers to salad.
please make an amateur series! "Vinegar Amateur Guesses Cheap vs Expensive Vinegar" it could be hilarious and would add little to no production costs as they could just come in right after and you could do another shoot. I think this would get tons of views and it would add a lighter and more accessible tone to the series.
one of my favorite things about this 'Price Points' series is that it reveals a lot of the magic of everyday life.
as an average Joe, i miss a lot of magic in my life. i don't understand the artistry, craftsmanship and effort going into my favorite cheese, bread, knife, vinegar, etc. after these videos, i realize i should appreciate these little things more, and when you appreciate the little things more, life gets so much better :)
Well said ^^
whos joe?
James Lee I am Joe :-)
Beautifully said! I like to read about my favorite brand of item while I'm eating/drinking it sometimes lol
Wow this dude knows a lot of random historical facts. I'd watch more vinegar related content from this guy
hes so passionate like wow, i love it
He wrote a book and does a couple of podcasts! Highly suggest checking them out, he's a pretty cool guy. His book is called Acid Trip. He is on Modernist Breadcrumbs, Food Seen, and Burnt Toast podcasts too.
@@robertmanley3376 I love finding weird podcast communities like these. Like, of course, there are food podcasts, but I've never thought about it! I just found a podcast called Woodtalk. It's dudes who do woodworking! I don't want to turn my own wooden spoons, but it makes me happy listening to these guys who do.
Price points should include a section where the expert explains how they became an expert!
That, and the actual brands being tested.
It would be cool, but then again if one is interested, they do provide the full name, so one can easily look them up. Furthermore if you look in the description of this video, they have actually linked to his vinegar cookbook that has won an award.
i looked up some of the experts and everyone i looked up are actual big names in the industries theyre "experts" in ... like the chocolate one is like an heiress to a chocolate dynasty
@Sir Nicholas D Not really. Most of the people they get on this show work in the industry and are very experienced, definitely knowledgeable enough to call experts.
also the brands that they are using
His wife is an oil expert, but I hear they're separating.
TheUmopepisdn 😂
If only they had a h̶a̶r̶m̶o̶n̶i̶o̶u̶s homogeneous marriage.
@@andrews3137 i hear it was quite an emulsion
Get out of here 😂😂
only +90 IQ will undertand the joke
could you do one on honey
Is should be able to make out of mead .
Alright, the next episode will be about oil for sure.
America invades
ft. Gordon Ramsay
I don’t know if they’ll mix well together...
After that'll be sporks.
Expecting a italian with slick black hair
This guy and the Pickle expert should hang out.
Also a cheap vs expensive sodas would be interesting.
Is there such a thing as expensive soda?
@@austenhead5303 I mean. Yeah, there are craft sodas. Sprecher comes to mind, which usually runs about $6 dollars for a four pack, but is so worth it.
House Hunters: Michael is a vinegar expert and has a budget of $1.2 million.
Simon Marthinsen *snort laugh*
I was exactly looking for this comment HAHAHA!
Romain Risso I’m here for you!
Amazing
LMFAOOOO
One of my favorote vinegars to apply in cooking is a white wine - taragon vinegar.
An italian 'condimento' which is a white-wine equivalent of a cheap balsamic, with a lot of taragon pushed into the bottle. Adds complexity, a touch of sweetness and rounds out the unpleasant acidity. It's great for mayonnaise/hollandaise/dressings and simple pickling.
Plus, a 'gastrique' (sugar and vinegar of some sort, reduced to a syrup) is a classic French technique to add complexity to any sauce/marinade. I make mine with (cheap) balsamic, honey and a small swig of red wine.
He's so passionate, I love him
Vinegar is my favourite flavour, so I was salivating the entire video.
When I eat salad with balsamic vinegar all I can think about is how much I love balsamic vinegar. It's sooo good.
try mixing it with a little good olive oil and seedy mustard, even better :)
exactly. it makes EVERY vegetable tastier.
It's the most disgusting thing I've ever tasted and I truly believe it was invented by satan himself.
@@codyjames3416 Your opinion is incorrect and disgusting, balsamic vinegar is the most delicious liquid ever formed
@@alexgrodecki4149 Are you Satan?
"You can have one meal with anyone alive or dead, who do you choose"
This guy. 100% this guy
“Let’s taste the power of sour” 😂😂😂😂😂
What about malt vinegar?
I think the food we've consistently been asking for in the comments so far are olive oil, whiskey, pasta, and rice. @ epicurious come on!!
June Cho but how many different types of olive oil are there
I'd like Rum, Mead, Vodka, Tequilla, Brandy, Milk, Butter, Yoghurt, and of course, everything you said.
They got whiskey!
And water. Don't forget water.
Whiskey is already up so oil, pasta, and rice I guess?
Everyone talking about how the "editing mistake" shows off that they know the prices beforehand.... it doesn't. Look at the little bowls- they edited that part *from* a later point when the price tags were shown and the bowls had had vinegar put in them. This really is just an editing mistake, nothing more (not saying they don't know prices beforehand, maybe they do- but this does not prove that).
The experts have been wrong before too. I'm pretty sure it's an honest test of knowledge. I don't think they know beforehand.
they spelt epicurious wrong in the video title too
I honestly think it's just the order in which the clips were put together
Was hoping for sherry vinegar. It’s not well known compared to balsamic, but it is uniquely sweet and flavorful.
@@itsgoingtobeok-justbreathe4808 nobody cares.
I was fortunate enough to receive a bottle of very high end balsamic vinegar as a gift. It was one of the best things I have ever tasted. So uniquely different from your average balsamic.
He's the hard core version of the wine expert
How do these people always look like you'd expect an expert of that topic to look like..?
You had an expectation on what a vinegar expert looks like? Better imagination than me I guess.
yogiyoda no they look like the food
I think they go out and find people who look like you'd expect for it. These people likely get an uptick in business because of people googling them.
I really don’t intend for this to sound offensive but...why do so many of these experts look like the thing they’re reviewing
You are what you eat.
😆
he looks like vinegar?
The cheese expert lady definitely looked like a slice of cheese, in a good way of course
How does a human being look like vinegar?
Where is the peanut butter expert? We need to settle the raging debate between creamy or chunky!
Well, these vids aren't about which is better, but which is pricier. :))))
@@waranghira Usually the better ones pricey or gets a run for its money.
Peter Tea creamy is much better
Alton prefers crunchy so..
They don't compare different versions of a product to each other
I disagree with the expert. white distilled vinegar has its place in cooking. I use it in certain sauces that require the acid but not necessarily any ancillary flavor.
should be noted I am a hot sauce expert.
Ralphgtx280 hm that’s an interesting point 🤔 I can’t picture buffalo sauce being the same without white vinegar lol but now I want to try and find out
Also, to help with poaching eggs
@@Ralphgtx280 prove it.
@Cody what am I proving ?
I would love to sit down and just talk to this guy for a few hours, he just seems really interesting and he has a lot of cool background information beyond just the vinegar. This series continues to be fun and fascinating and I can't wait for more.
Wow! The apple cider vinegar part was super informative.
And a bit in accurate.
Is he mark Zuckerberg's dad?
its_a_trab brother
Oh my gosh I can't unsee it
Pretty sure they’re the same age lol
This episode on vinegar has got to be the most counterintuitive episode of the whole series. All the things I thought were evidence of good vinegars turned out not to be lol.
Radical.Compounds well on the positive side youve got cheap taste, which might sound bad but it also means you can get what you like for a cheaper price >_>
Like what
Stainless steel has a taste too, we're just so used to it, you can get gold spoons which has no taste to it as it's 'neutral'.
Any decent cooking surface is seasoned to prevent this sort of thing.
Hopefully nobody seasons a spoon.
This series is genuinely fascinating
Nary a word on my favorite vinegar. Malt vinegar is the best.
I feel this was one of the Price Point episodes I was most put off of because it was not not as compelling as the others. Upon reviewing this, after having watched the majority of the other Epicurous episodes, I feel that his expertise is one of the strongest ones out of the series.
Superb analysis!
The artwork of these is always so gorgeous
UA-cam recommended: y’all like vinegar?
Always nice to meet a fellow vinegar expert. I started with general vinegar too, but decided to specialise in balsamic. You really need a specialty in the competitive world of vinegar.
Expert Expert Guesses Cheap vs Expensive Experts | Price Points | Epicurous
There’s a shop in Sedona, Az that sells vinegars and oils. The people that work there let you taste/sample and combine flavors etc. It’s otherworldly. They have a jalapeño olive oil and mixed with a pineapple balsamic vinegar is heavenly. That’s just one of many. I never knew how wonderful vinegar could be and all that you could do with it until I went to that store
I don’t know why I dig this guys so much! He just has such positive energy!
Idk why but as soon as I saw the video, I imagined him chugging the entire bottle
He would die from acidosis
Ok so, A) I’d LOVE to try that syrupy balsamic... maybe on a caprese salad 😋
And B) I was really hoping they would feature sherry vinegar. That’s my favorite kind
You might care to search out 'Aceto Balsamico di Modena, Riserva', which is very good for the price (~$23 for 375 ml). I'm sure you'd like Acetaia del Cristo's 'The Fabulous Paradise 2018' balsamic vinegar which is aged 150 years, but it costs over $300 for 100 ml.
this was so great to watch because I LOVE vinegar so much!!
He looks a tiny bit like Tim Allen, santa clause years.
Madeline Elizabeth just a little ‘bet’
That guy is the most delightful expert ever, I just want him to explain everything to me in that tone XD
mom, dad, I'm going to vinegar school
Love this! I already sip vinegar, not really for any major health benefit but because sometimes I enjoy the flavors you can find in decent vinegars. Glad to see I'm not entirely insane, haha.
Oh man, that's nasty.
@@tibor29 Apparently not; how do you expect the guy in the video learned his craft?
His shoulder always moving, that's fantastic lol.........
Denny Bastian lord now I can't focus on anything else!
Not all rice wine are sake，sake just refers to Japanese rice wine. There are also Chinese, Korean and other rice wine
In fact sake just means "alcohol" in Japanese. Nihonshu (lit. "Japanese alcohol") is what Japanese people call "sake". It took me a while to figure that out when I first moved to Japan. Nobody knew what I was talking about when I asked about "sake". As you say, there are lots of different rice wines around the world -- and a lot of rice vinegars too!
@@urouroniwa well I know what you are saying. I am studying in Japan right now
Next episode:
Toilet paper expert guesses cheap vs expensive toilet paper.
😂
if there's brown on your fingers - its the cheap one
That video would make my whole week and the cheap toilet paper would make his hole weak.
In brackets taste test
It's just Sean Evans from Hot Ones.
The wipe test is brought to you by Taco Bell
I miss specialty vinegars from the Philippines. The most common vinegar that we used was sugar cane vinegar, but specialty vinegars include vinegar from rice, sugar palm, mangrove palm, coconut, and strawberry wine.
Now I wanna go drink a bunch of vinegar.
Really enjoyable video to watch while eating pickles
Interesting about the akazu rice vinegar
Wow, I'm surprised akazu was involved. I don't see it often in English food/cooking videos. It's so good mixed with rice. Really gives it an umami flavor!
The acid in vinegar is also good for various bodily processes.
Yes if you a little bit over long term then it aids in fat loss
That expensive balsamic had me heavy breathing
God I'd love to try it
The She-Dragon Me too!
Part of Balsamic vinegar, traditionally it is fermented directly to vinegar, not juice/must to wine then vinegar. This direct to vinegar process uses different yeasts and produces a smoother product.
With each batch of vinegar, some old is blended with the new. A “24 year” vinegar is dating the youngest batch, and may include vinegar which is decades older.
Do a whisky expert PLEASE. So much to learn as it’s such a large subject :)
Man was about to go off about that fancy balsamic. I feel like I've been robbed, cutting him off like that
The background music, his way of explaining and enthusiasm.... crazy
It’s weird to me that used the non-alcoholic definition of cider. To me, cider is an alcoholic drink made from fruits that’s less than 8% alcohol. Higher than that, and it’s considered wine. Since vinegar is made from alcoholic drinks, ACV is made from apple cider whether it was filtered or not.
Who ever does those drawings in the back is very talented.
How about the best distilled white vinegar? Kidding!
This series has been fantastic.
this was really interesting to me, as a vinegar-maker.
My favorite from this series!!
With how much I love vinegar, I'm loving this rn
A L same
Before: Cheese expert, meat expert!
Now: Vinegar expert, honey expert!
Future: Cake flour expert, water expert!
I love vinegar und put it on nearly everything I eat :D (also Pizza, yep) Thanks for the education!
Same! I love vinegar 🤤
As a lover of vinegar, I appreciate this video. :)
Learned so much in such a short time. Like do not use white vinegar as it could come from petroleum... what the heck? Who’d a thunk it? Wow.
Crazy how common balsamic vinegar has become. Everyone eats it in Finland now.
Balsamic is my favourite and always goes well with salads
he is so wholesome omg why is he so adorable
Sad that they didn't do my two favorite types of vinegar. Black vineger, usually used in Chinese cuisine and Coconut vineger. Coconut vinegar that comes with a lot of chilli and garlic placed into the bottle. It's cloudy but has a very nice flavor for dipping in barbecue
Those two would be awesome plus malt vinegar and sherry vinegar and maybe champagne vinegar. Part 2!
These videos always make me feel smarter 😂 i guess that means the experts are good bc just hearing them talk about their area of expertise makes me feel smarter
He knew what he was talking about and more!!
Hearing him talk about vinegar makes my mouth water 😅???
Just a minor correction... Lambrusco wine is made from lambrusco grapes, not trebbiano. Balsamic vinegar is usually made with trebbiano grapes, however, and both products generally come from the same region, emilia-romagna.
Very cool and interesting. I really like these videos! Didn't expect one about vinegar, but really cool!!
Moreee episode of this series pleasseee!
I friggen LOVE this series
This is going to sound strange (propably because it is) but a few drops of balsamic vinegar in lemon-lime soda or ginger ale is delicious! It adds a very unique fruitiness and tartness to the soda. Highly recommend as a cocktail alternative. Also this series is going to turn me into a food snob, LOL!
this bloke sounds really intelligent and amiable. love him
Idk why but now I crave for vinegar
Why? Because you just watched a guy say how delicious it is for 15 min... Pretty obvious lol
The one knock I'm going to have to give him was for his use of the term "bubble nucleation" when the gas retained in the foam was much more likely just Incorporated air from shaking then from gas nucleating out of solution.
If anything, all it shows is that it contains a small amount of surfactants.
Please do a version of this with a Cigar expert. Would love to learn what to look for in a cigar.
10:25
Looks exactly like Emilo balsamic of modena,its so much better when its a reduced thick balsami,half a teaspoon into the tail end of half a fried onion makes the best damn toper vegi for just about anything,from burgers to salad.
Absolutely amazing.
Great series. Learn lots. Only one ask ..... what are the brands?
This series is awesome
Up next: Isotope expert guesses cheap vs expensive Polonium
This guy clearly loves his job. Nice.
He just seems so lovely and friendly. I 100% want this guy to be an expert of something else so we can have him back
The chalk art is amazing
please make an amateur series! "Vinegar Amateur Guesses Cheap vs Expensive Vinegar"
it could be hilarious and would add little to no production costs as they could just come in right after and you could do another shoot. I think this would get tons of views and it would add a lighter and more accessible tone to the series.
was expecting this guy to just drink the vinegar for the taste test since he is an expert.
While my ears listen to the expert but my eyes are all on the chalkboard art.
Alvin Koeswanto There’s a video about the chalkboard art. Check it out!
You guys should link all the products! I’m trying to find that good Apple cider vinegar and all I have to go off is price
nobody:
someone tasting something sour: its very sweet
04:13 "this is almost double the price!". Dude, come on.
I don't know why but he's a very buoyant person and it's cute