Ask Lemmy

Love it, honestly it's the only foods that I can think of how it tastes and my salivary glands go off. There are times when I crave it in some capacity.

I dip salt and vinegar chips in vinegar. I’m a freak.

Vinegar on fries is the Canadian way and it's delicious. Excepting the Quebecois of course who have it even better with gravy and squeaky curds on their poutine.

Yes.

Malt Vinegar is essential on Fish & Chips. If you haven't tried it, you should.

(As a citizen of the area formerly known as the southern United States, we grew up using the condiment known as "ketchup" which is now essentially tomato flavored corn syrup. I cannot recommend it as an adult.)

Vinegar is a great backup flavor. Sweet, Salty, and Sour add a lot of complexity and when something tastes lacking one of those will probably help.

However they are all easily overused. If the first taste impression of food is one of them it's over seasoned.

Try a few drops of good vinegar in a gravy to make it pop.

Go to one of those balsamic vinegar and olive oil shops where they let you taste all the different types. I think you'll taste a difference.

There are many different types of vinegar.

For me vinegar’s contribution to foods is that it brings out hidden flavors from the other ingredients. But just a tiny amount is enough to do that. Any more and it’s kinda gross. I agree with everything op said.

Rice vinegar makes a great condiment. It's much sweeter and less pungent than most other vinegars. If you're making a sandwich right, it's half salad. Dress those greens with some rice vinegar!

Slice up some cucumber, some onion, dress it in rice vinegar and stick it in the fridge overnight. Great on salad, on toast, anything really. I've even diced it up good into a relish and put it(cold) on pizza.

I buy "double strength" vinegar for my chips and things. The vapours, when it hits my hot food, make me cough because its so strong but I love it. It also burns/damages my tongue, but again I love it

Vinegar is love, vinegar is life, you ain't my homie if you're not vinegar's homie

I use the Aceto Balsamico de Moderna from Trader Joe’s to make salad dressing and it’s amazing.

Other than that, I’m not a huge vinegar fan.

I don’t see a mention of this form of drinkin’ vinegar, but I love me some shrub. https://en.wikipedia.org/wiki/Shrub_(drink)

Yeah I really like balsamic vinegar, but white vinegar I'm not a fan of.

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.

Salt & Vinegar chips are amazing

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.

On its own? Absolutely not. But the right amount to balance flavor? Absolutely.

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.

There are lots of different types of vinegar with different flavors and acidities. I frequently use malt vinegar, rice wine vinegar and balsamic vinegar when I cook and even as a condiment

I don't see how it's any different than using lemon or lime juice 🤷‍♂️

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

I love vinegar, when I was a kid id drink it straight. And I love salt and vinegar chips.

Your loss.

If you like Asian food, vinegar is a staple ingredient and condiment. You probably don't notice that some food you eat uses vinegar.

German potato salad is vinegar based. Delicious.

Mm pickles :3

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 Walkers^1^ 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!

It's probably the best flavor we have

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 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.

Do you like other acidic flavours? Lemon juice? Citric acid?

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.

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

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!