Honestly very confused by how it can be a mainstream condiment/dressing. For me it’s just acidic. Doesn’t really taste of much but sorta tingles on my tongue/throat. Sorta like when you burp up a little stomach acid or a milder version of when you throw up stomach acid. Very confused about salt and vinegar chips and any sort of vinegar based salad dressing.
You must log in or register to comment.
Something not a lot of people are talking about is why the different vinegars are so different.
Vinegar has similar properties to alcohol. My understanding is that they’re made similarly. For example, white vinegar is basically like grain alcohol. It’s… Unpleasant.
Balsamic though? Similar to wine. Pretty great, and so many variations
Malt vinegar? Beer. Pretty tasty.
Same deal with apple cider and rice vinegars
But yeah, plain white vinegar is not great
Pickles, salt and vinegar chips, fish and chips with malt vinegar, Chinese hot and sour soup, rustic Italian bread with EVOO and balsamic vinegar, chicken adobo, sinigang, chicharron dipped in spicy sukang, and the list goes on if you want to live a more substantial life with vinegar
Pop some Tums dipped in Tabasco if your body attempts to digest itself inside out
Ohh man, don’t know what it’s called but we make a dip we call Italian bread dip. Use whatever dried spices you want (garlic/onion powder, oregano, basil, thyme, red pepper flakes, etc.) mix in olive oil and basalmic vinegar (I do it by eye and taste but usually around a 2:1 oil: vinegar), mix then rip off fresh crush bread dip and eat. I have to add more vinegar becuase my family loves the tangy flavor.
If you like Asian food, vinegar is a staple ingredient and condiment. You probably don’t notice that some food you eat uses vinegar.
I recently bought a dark barrel aged balsamic vinegar from a locally owned store. It’s pretty sweet and a little tangy.
Basically, go try out some different vinegars. There’s tons out there
Love it. Quite apart from the subline perfection of vinegar on fish and chips, I love a good vinaigrette salad dressing. I could drink that. And salt and vinegar crisps are top tier (although Walkers1 Pickled Onion are even sharper). I also like pickles of almost all sorts.
1 Walkers are, of course, deeply suspect. Salt and Vinegar should be in a blue packet, not a green packet!
I drink swizzle from time to time so yeah
On its own? Absolutely not. But the right amount to balance flavor? Absolutely.
I actually like vinegar by itself but it’s too potent to just drink it straight. Instead I’ll get a bunch of green onions and let them soak in the vinegar, then I suck the vinegar out of the green onions and enjoy the onion itself as a crunchy snack after.
Vinegar with a side of fried potatoes? Absolutely
Right. I’m not gonna drink a cup of it, but I fucking love vinegar in a balanced flavor pallette. Hell, maybe even a bit unbalanced. The other day we had a hazmat spill at work and used vinegar to neutralize it. Smelled so goddamn good I had to make buffalo chicken for dinner.
I will only eat my pot stickers with balsamic vinegar and after I finish all the dumplings I have been known the drink the remaining oily vinegar that’s left over.
I fucking love vinegar.
Salt & Vinegar chips are amazing
I didn’t like them the first time I tried them, but they are awesome!
Roger that!
I love acidic foods. It’s essential for cutting through the fatty richness of some dishes. Bacon’s nice but bacon with tomato is amazing. Ham and cheese on bread are dece but it’s not really a sandwich without mustard. Most soups are better with a squeeze of citrus. And so on, and so on.
Vinegar is another kind of acid, or really two kinds: Fermented vinegar is very different from distilled vinegar. Most people like fermented vinegar in moderation, and some (including me) like it even out of moderation. I will soak good bread in balsamic and eat it strait, for example. I barely put oil on my salads, it’s mostly vinegar.
Distilled vinegar is the kind you clean with, but you can eat it, too. I think maybe overfamiliarity with it as a cleaning product may dampem some people’s desire to consume vinegar; I myself never used it for cleaning growing up, except small amounts to treat laundry.
Tomato and bacon pizza is godly
I’m a sucker for all kinds of pickles on pizza, especially peperoncini or pickled red onions.
White vinegar and French fries are the best, but malt vinegar can go to hell
I love it. And there are so many kinds! I keep a bunch on hand for different things: red wine, white, rice wine, apple cider, balsamic, malt, etc… they all taste quite different.
Vinegar, lemon juice and other acids bring a sour flavor to a dish that when combined with other flavors can add a brightness to it.
Your loss.
German potato salad is vinegar based. Delicious.
