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
Aioli FFS ❗
and it’s used on continental fish dishes that don’t have chips.
Perhaps a special sub-clause for April in Belgium.
I thought the Welsh method was only used for Saturday lunch-time with hair of the dog (assuming the hair was a beer hair).
Vincent: You know what they put on french fries in Holland instead of ketchup?
Jules: What?
Vincent: Mayonnaise.
Jules: Yuck!
Vincent: I seen ’em do it, man, they ****’ drown ’em in that shit.
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.
I know 🙁 chips n gravy, I miss it,
If I’m in holland it’s Satay all the way mmmmmmsataymmmmmmmm….
Put cooked chips in a large bowl, splash them up with some picked onion vinegar, then sprinkle with smoked paprika, fresh ground black pepper and then salt. Toss the buggers about a bit to coat evenly then scoff noisily, avoiding sharing with drooling mrs. 🙂
GlitterGary had it right, chips gravy and peas. Salt and vinegar in any order. I would add a can of Barrs dandelion and burdock, but it needs to be Barrs or you won’t be able to sell it to me. My local chippy applies the salt and vinegar at the same time.
If it was down to me, I’d go vinegar, then salt to ensure that the salt sticks to the chips. However, my local chippy does the salt first, then the vinegar, which seems to work as they taste nice.
My old local chippy in Hemel used to do vinegar first, then salt, but I always used to empty a tub of mushy peas over the top to give them a bit of texture.
Home made deep fried chips on their own – vinegar, salt, maybe a bit of ketchup or some grated cheese
Chippy chips – Salt then vinegar, it’s how they do it in Yorkshire. Gravy is acceptable with a pudding, not with fish.
All other forms of “chips” are shit and don’t deserve the name.
i can’t believe i’ve just sat and read two pages of salt and vinegar or vinegar and salt.
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hungry now, salt then vinegar for what it’s worth. mayo yes, ketchup no (what’s the difference ketchup/tom sauce) or when in the netherlands that peanut sauce they have.
I tried the salt-first-then-vinegar method tonight and I was instantly sick and had explosive diarrhea, thus my point is proved, vinegar first, salt second!
salt first, then the vinegar.
There’s a local chippy/kebab shop that if you just say “chips please” they go “you want pitta and cheese with that?” like it’s normal! Then you go “ahh what the hell, go on..” and the mayo and ketchup is a free squeezey, so it can get a bit messy.
I hadn’t realised it was so complicated. I’m glad I don’t like vinegar, it’s much easier when you only have to decide whether it’s salt first then chips, or chips first then salt.
Only one person so far has mentioned salt and sauce, the choice of kings. Chippy sauce is exclusively an Edinburgh thing (I believe) and trounces any other condiment choice. I personally dislike brown sauce, but once diluted with vinegar it’s a recipe for success.
Pork Scratchings are a Bacon based Snack are they not? admit that Pork scratchings are a bacon based snack! or retract your unfounded pig freak boy statement.
I’ll accept freak boy 🙂 I’ve thought about it, and pork scratchings don’t actually contain any muscle fibre, just loads of fat and skin and hair. I would be seriously miffed if I got some bacon that had no muscle fibre in it. So ok, you’ve won this one. they’re genuine pork, as they’re not cured prior to roasting! But I still reckon most people would agree that pork scratchings are a “bacon based snack” despite the bloody “facts”.