@lioness. It’s not really white , it’s called white coconut balsamic vinegar. I got mine at a specialty oil shop in the mall I don’t know if the brands sold in supermarkets are as good. It’s a change from apple cider vinegar but can be used in place of it and is a little milder than the apple cider vinegar. I love it on fresh fruit and have sweetened up watermelon when necessary. A little goes a long way. Oh and what a delight on cheesecake!

There’s a restaurant I have been to that has insanely good cheesecake and they serve it with a variety of fruit vinegars. Makes your eyes roll back in your head.

I have accumulated a variety of oils and vinegars over time....some of which have to be refrigerated. One of my favorites is pricey and called truffle oil. Use it over spaghetti with butter and Italian seasonings, mushrooms, fresh spinach , onions....and top with a good (grate your own ) Parmesan .

I don’t buy pre grated or pre shredded cheese as it has stabilizers in it . Tastes better when you grate your own and eliminates one processing step. Gave my son a kitchen towel that said “Make America Grate Again”

We cooks here have acquired so much knowledge over the years that it makes you wonder sometimes where to start when teaching the younger cooks in the family. We could all write our own cookbooks. I have also thrown out many a new dish that has gotten 5 stars on the internet . We have instincts when it comes to cooking..sometimes I come across and try a new recipe that is spectacular and then....I just knew too late that the 5 star recipe I made was going to be a flop. Still learning and loving it after all these many years. Very satisfying to cook a perfect meal.

Regards from FL Mary