Viewing 40 posts - 1 through 40 (of 83 total)
  • Vinegar Strokes
  • randomjeremy
    Free Member

    All this talk fish and chips got me thinking about the science behind the application of salt and vinegar to the chips.

    Vinegar first, then salt is the only way to go. The vinegar provides a “glue” for the salt to adhere to. Anyone who salts first and then vinegars is an idiot. I know some “salt-firsters” and they infuriate me immensely.

    donsimon
    Free Member

    Where do you stand on the great mayonnaise/ketchup debate?

    BoardinBob
    Full Member

    *snigger*

    randomjeremy
    Free Member

    Ketchup is for absolute idiots

    CaptainFlashheart
    Free Member

    Depends on the chip, IMO.

    Chippy chips – A dash of Sarson’s then some salt
    Quality pub chips – Mayo, all the way
    Dodgy burger bar chips – Ketchup
    The chips on the Georgian Terrace at the Corner Shop in Knightsbridge – Nothing. They’re simply divine on their own!

    ahwiles
    Free Member

    salt first,

    then vinegar – to wash the salt down into the ‘nest’ of chips, i don’t like it when only the top layer of chips is salted.

    then more salt on top to replace that which has been rinsed off.

    glenh
    Free Member

    All rubbish. The vinegar carries the salt through all the chips, rather than just having it on top. Thus salt, then vinegar.

    mastiles_fanylion
    Free Member

    Chippy chips – A dash of Sarson’s then some salt

    Absolute tosh.

    Chippy chips have to, by law, be doused in the sorry excuse they provide in the chippy. Non-brewed condiment it’s called. Or acetic acid if you like.

    CaptainFlashheart
    Free Member

    Oh, sorry. It’s just that my chippy uses Sarson’s.

    RobHilton
    Free Member

    Vinegar followed by sugar in my case 😈 not into salty stuff, but sugary is loverly

    Haze
    Full Member

    Vinegar first then salt. Reapply salt after eating through the first application 🙂

    Mayonnaise.

    bullheart
    Free Member

    Vinegar, then salt.

    Any other configuration is within the realm of retardation.

    KINGTUT
    Free Member

    CaptainFlashheart – Member

    Oh, sorry. It’s just that my chippy uses Sarson’s bottles filled with acetic acid.

    FTFY.

    RustySpanner
    Full Member

    Salt first.

    That’s why we say ‘salt & vinegar’, not ‘vinegar & salt’.

    Peas (mushy, if in a civilized area) go first, obviously, then chips with the haddock on top.
    Cod is acceptable if no haddock is available, but it’s not ideal.

    Ketchup is acceptable if your under 12, but signifies weakness of character in an adult.

    RustySpanner
    Full Member

    DP, sorry.

    RobHilton
    Free Member

    That’s why we say ‘salt & vinegar’, not ‘vinegar & salt’.

    Often with word pairings the word with less syllables comes first.

    Harry_the_Spider
    Full Member

    Salt first, then Sarsons to wash through the “stack”.

    Anything else borders on perversion.

    D0NK
    Full Member

    salt first, as mentioned the vinegar washes it down to the lower levels.

    joolsburger
    Free Member

    It’s an interesting topic, however I feel salt and vinegar pale into the background when trumped by northern chip shop gravy I wish it would become the norm inside the M25.

    Harry_the_Spider
    Full Member

    Curry sauce can only be added after midnight or 7 pints.

    StefMcDef
    Free Member

    TJ, are you not a resident of Edinburgh? Salt’n’sauce land, ken, likesay, eh?

    Having an Edinburger lecture you on the use of vinegar on chips is akin to getting a seal-clubbing tutorial from a Bedouin tribesman.

    Whathaveisaidnow
    Free Member

    [video]http://www.youtube.com/watch?v=5P7EKYCuNe8[/video]

    mastiles_fanylion
    Free Member

    KINGTUT – Member
    CaptainFlashheart – Member
    Oh, sorry. It’s just that my chippy uses Sarson’s bottles filled with acetic acid.

    FTFY.
    8)

    bikebouy
    Free Member

    Erm..

    At least 9 shakes of the Salt cellar thingy thank you.. then Vinegar when at my local chippy darn Sarf, but uoop North in Harrogate (at our fave chippy) I do it t’other way around.. Reason..? they use Sarsons uoopNorth and it just tastes that much better. I like the salt to drizzle between my chips see..also Haddock, no worm infested Cod thank you.. on occasion mushy peas, but a small pot.
    No ransid savaloy nor battered excuses for sausages and most deffo NO to them there battered burger patty shi*e frisbies neither.

    Interesting Fact that I think you’ll all agree is a good thing..

    In my local area there have been 4 Chippys open within the last year, all within a mile of each other.. all producing some wonderful cullinary excuses for a healthy meal.

    Onzadog
    Free Member

    Amatures!

    Salt – Vinegar – Salt.

    Best of both worlds.

    momo
    Full Member

    I’m in the salt first, vinegar to wash through and re-apply salt camp.

    GlitterGary
    Free Member

    Chips, peas and gravy for me.

    Salt and vinegar, in any order, over the top.

    Champion.

    Harry_the_Spider
    Full Member

    The Sarson’s factory is about 600 yards from where I am sitting. It stinks*. 😐

    * The Sarson’s factory, not where I am sitting.

    Shackleton
    Full Member

    Gravy is the only acceptable condiment for chips unless served with fish when salt is allowed with a sprinkle of lemon juice on the fish.

    Vinegar on chips is only acceptable when they are served with pickled fish.

    Curry sauce is never acceptable, under any circumstance. Even when ripped off your tits on moonshine/fosters/rose/buckfast,etc.

    Funny how so many people can get it wrong 😉

    DaRC_L
    Full Member

    Gravy & chips = soggy chip heresy.
    Shackleton you maybe a hero of the south atlantic and inspiration to many but gravy & chips warrants being left on an ice flow 😆

    Onzadog +1.

    How do people stand on the bacon (& egg) butty – Ketchup or HP?

    GlitterGary
    Free Member

    “Gravy & chips = soggy chip heresy.”

    That’s just hearsay.

    Plus, you aren’t eating them fast enough. 😉

    Harry_the_Spider
    Full Member

    How do people stand on the bacon (& egg) butty – Ketchup or HP?

    Irrespective of the applied condiment I have never stood on a bacon (& egg) butty, but I once chucked a meat and potato pie out of a train window.

    Wrongun
    Free Member

    Mayo AND ketchup = Lush.

    DaRC_L
    Full Member

    I have never stood on a bacon (& egg) butty,

    More slippy than green chalk they are

    HermanShake
    Free Member

    Garlic Mayo, maybe some salt (before the said condiment).

    scaredypants
    Full Member

    Often with word pairings the word with less syllables comes first

    😥

    petrieboy
    Full Member

    Surely deep fried haggis and chips with salt n sauce is the dinner of true champions?? God I hate living in England 😉

    kevj
    Free Member

    This vinegar first theory is based on mis-truths and other forms of weird fiction.

    Best practice is to salt the chips first whilst piping hot and the bag is still open. The salt sticks to the grease causing a slight emulsification.

    This is then a far superior substrate to apply vinegar.

    Blind taste both and I know which will win.

    scaredypants
    Full Member

    you know that deep-fried “haggis” is actually made from the faces of small children, torn from the drooling jaws of pitdoberweillers ?

    HermanShake
    Free Member

    You need to be careful with vinegar strokes, you may end up glazing your knuckles. Especially when children’s faces are involved, a harmless jaunt to the chippy can turn sour in no time.

Viewing 40 posts - 1 through 40 (of 83 total)

The topic ‘Vinegar Strokes’ is closed to new replies.