Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
6) No US Politics.
Please don't post about current US Politics. If you need to do this, try [email protected] or [email protected]
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
Vinegars first and most important thing is its acidity. Its one of the building blocks for deeper taste in dishes.
Most condiments and seasonings taste bad on their own. You probably wont enjoy spoonfull of salt or pepper either so you dont need to enjoy vinegar on its own.
Some people like salt and vinegar chips, some enjoy sourcream and some like their chips with habanero.
As for salad dressings, vinegar is often used with oil to get emulsion for the dressing and historically its good for preserving food so many recepies still work around that taste. Not too dissimiliar why many food cultures use chili and paprika. Strong flavors were used to both preserve food and hide the possible moldy tastes.
Personally i like vinegar when it highlights and deepens the taste of food, but does not cover anything under it.