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.

Mm pickles :3

A splash of oil and vinegar makes the salad taste much better.

Having a swig from the bottle would be unpleasant.

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.

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.

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.

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

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.

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 🤷‍♂️

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

It’s probably the best flavor we have

White vinegar and French fries are the best, but malt vinegar can go to hell

I love vinegar. It’s nice having working tastebuds.

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.

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!