[Closed] Vinegar Strokes

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

*s*****

Ketchup is for absolute idiots

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!

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.

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

Chippy chips - A dash of Sarson's then some salt

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.

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

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

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

Mayonnaise.

Vinegar, then salt.

Any other configuration is within the realm of retardation.

CaptainFlashheart - Member

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

FTFY.

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.

DP, sorry.

That's why we say 'salt & vinegar', not 'vinegar & salt'.

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

Salt first, then Sarsons to wash through the "stack".

Anything else borders on perversion.

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

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.

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

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.

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

FTFY.

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.

Amatures!

Salt - Vinegar - Salt.

Best of both worlds.

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

Chips, peas and gravy for me.

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

Champion.

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

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

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 😉

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?

"Gravy & chips = soggy chip heresy."

That's just hearsay.

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

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.

Mayo AND ketchup = Lush.

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

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

Often with word pairings the word with [b]less[/b] syllables comes first

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

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.

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

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.

It's good to see that the denizens of STW are all practising safe eating by always using a condiment. I know some will argue that it's just not the same, but you can't be too careful.

I used to work at ICI Salt works. The biggest supplier of table salt in the country. It was quite an eye opening experience. Since which I NEVER put salt on, or in, anything that's going in my mouth.

Vinegar on the other hand..... drown 't buggers in it

What about the Welsh method of cheese and chips? It's certainly interesting

Awwweewe if we're getting all "continental" by bringing in "other countries" like welsh wales and scotlandshire.. then I'm bringing in Belgium..

Who, in thier right mind, would forgo Belgian Fries, Mayo and Leffe.. on a freezing April day just before The Ronde??

Eh..

Go on then just Who?

Not I, I've been doing this for sure and carried on doing it all the way over to Roubaix..

Belgian Fries, [s]Mayo[/s] [b]curry ketchup[/b]

FTFY.