I'll classify this post under, "If I had only known." cateogry. I brought back four small bottles of balsamic vinegar from Tuscany in October. I gave away two of the bottles and wished I had purchased more when I found out just what I had bought and how expensive it is in the US. I'm at work or else I would provide the name/age, etc. of the vinegar, but trust me, it's really good stuff--one being a little better, older, and more expensive than the other.
OK, now I feel a little foolish asking this question; I love to cook and know I can use the lesser quality balsamic for dressings, etc. and the better condimento for desserts and small splashes for dressing pork dishes and the like, but I find myself hoarding it, almost being afraid of using if in a non-special kind of way.
Any special recommendations for its use? How do you use really nice balsamico? Thanks everyone.