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.

  • RBWells@lemmy.world
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    3 months ago

    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.

  • MoreFPSmorebetter@lemmy.zip
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    3 months ago

    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.

  • twt@lemmy.world
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    3 months ago

    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.)

  • leaky_shower_thought@feddit.nl
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    3 months ago

    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.

  • Sho@lemmy.world
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    3 months ago

    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.

  • xylogx@lemmy.world
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    3 months ago

    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.

  • JustAnotherKay@lemmy.world
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    3 months ago

    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

  • MiyamotoKnows@lemmy.world
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    3 months ago

    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.