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Malt vinegar is the best condiment for fish and chips. Or sometimes just chips. Hell, ketchup is basically vinegar, tomato paste and sugar.
Balsamic is wonderful for salads, and if you're trying to reduce calories/carbs it's the clear choice for salad dressing.
White vinegar is for cleaning. I don't know what you do with the rest, but I imagine make delicious foods.
A Canadian friend introduced me to putting malt vinegar on my “fish and chips”. Was one of those eye opening “why haven’t I been doing this all my life!” moments.
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
By itself? Hell no.
But, like, Frank's is basically just vinegar and cayenne pepper, and it's the vinegar that gives it that sour tang to it that I like. It's what makes pickles pickley.
Salt & Vinegar chips are alright, not my favorite. But you add some dill flavor on top of that and suddenly, you have dill pickle flavored chips that go awesome with a sandwich.
A splash of oil and vinegar makes the salad taste much better.
Having a swig from the bottle would be unpleasant.
I don't like pure vinegar, but it's a nice taste to add to a dish to make it slightly more acidic/fresh tasting.
Yes, I thoroughly enjoy vinegar.
Sekanjabin is an Iranian drink made of honey and vinegar, usually served in summer. It is sometimes seasoned with mint.
Delicious stuff. Vinegar drinks have been popular the world over since ancient times.
I love vinegar. It's nice having working tastebuds.
Hey Fleur, I hate vinegar too, I always have, and I found out why a few years ago - you might be a certain kind of Supertaster https://en.wikipedia.org/wiki/Supertaster
You can take a test off of Amazon if you care (though it isn't like knowing it really changes much). In any case, your aversion may be partially biological. I envy the others in this thread that love vinegar! But the fact is it isn't for everyone!
They said it tastes like stomach acid to them. Sounds to me like the opposite of super taster.
White vinegar and French fries are the best, but malt vinegar can go to hell
I love it!
Live vinegar is the one I like. But also - I've developed more tolerance for sour foods over time, your palate may adjust.
Try a "shrub" - use a little vinegar and some mashed berries and a little sugar to flavor cold water, sort of like making a lemonade but with vinegar and see if you like that; and also try a balsamic reduction.
I can't imagine anyone likes straight up plain white vinegar on its own, and sometimes those vinaigrette dressings are way too sour, but vinegar can be such a good adjuster and flavoring.
chem vinegar (acetic acid) has its place for balancing marinade and sometimes dressing, sometimes laundry too.
the more common one i use are cane and apple cider.
I drink swizzle from time to time so yeah
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.
If you just take the plain acidic vinegar, well, you are right. If you overdose it in your food, well, you are right, too.
But have you ever tried a nice Aceto Balsamico? Or other Crema Vinegar variants? I've got a blueberry vinegar I sometimes consume as an Apéritif. Yes, it is no soda, but it has a nice, light acidity.
For people used to drinks laced with 20% HFPC, vinegar might be an issue, though.
And regarding Salt&Vinegar chips: I was very sceptical when I tried my first S&V chips in the UK, and I think they are wonderful. To the point that we bring loads of English S&V crisps back from our trips to the UK.
It's ok in some salads and things pickled in vinegar are good. I don't like apple cider vinegar though.
But salt and vinegar chips are amazing. Best way to destroy your mouth without going spicy.
When used properly, yes absolutely.
Vinegar is very useful in balancing flavors in recipes. Personally, I love balsamic vinaigrettes far better than other dressings. Malt vinegar on french fries is better than ketchup (and no I'm not British). Mario Batalli's "Chicken in Cooked Wine" would be very boring without a healthy dose of red wine vinegar.
Everyone has different tastes. I personally detest olives, passion fruit, and rye bread. My wife absolutely loathes eggplant.
Random bonus content, mainly because I made this last night for dinner:
My Alabama White BBQ sauce recipe:
3/4c Mayo
2 TBSP Sugar
1tsp Prepared Horseradish
2TBSP Apple Cider Vinegar
1/2tsp Salt
1/2tsp pepper
1/4tsp cayenne pepper.
Throw all the above into a food processor and blend till smooth. Great on chicken and french fries.
