Originally Posted by gdl203
I don't get the love for and ubiquity of balsamic vinegar.
I know that the opinion above is of absolutely no help to the OP and apologize for that.
I think it is one of those "ingredients of the moment," so agree with the current ubiquitous nature of it. However, the love? Oh I get it for a nice aged one, so thick it's like syrup, dizzled over ripe cantaloupe with prosciutto and a good Parm. Or a nice reduction with a less expensive variety.
As to what to get K? Head to some yuppie joint that does tastings. Yes, you can often get tastings of it. Or take the advice above and go for quantity over quality and do some cooking with it.