— Deborah Goodman

I have a very good friend who owns the Cardnis tap room in South Philadelphia at the famous Italian market, where you saw Rocky Bell run down the street, and they own a tap room that sells only vinegar and, uh, olive oil. So I called them up this morning because I don't ever have vinegar last that long. And the answer to the question is, um, you do not have to refrigerate your vinegar and it will last up until one year. Now, I don't know whoever has a bottle of vinegar last for a year, but I thought that that was such a very good question. More, do I refrigerate Deborah, my extracts or anything else like that? This is, um, a special addition for the summer. It's called cucumber lemon. And you can see it's beautiful color. And if any of you have made the balsamic glaze, uh, I'm sorry, balsamic dressing, the oil free dressing, uh, if you use a clear balsamic like this, it gives it a really different color and a different view, and it's a little bit more eye appealing. So I like to have a white balsamic on hand so that my flour, my, uh, excuse me, the flour so that my, uh, salad dressings look vibrant and delicious, but no refrigeration is necessary. So that was a very, very good question indeed. So the more you cook, the faster your vinegar and your, your wines disappear.