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Fleur_ @hilariouschaos.com

Do you like the taste of vinegar? Does anyone?

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.

76 comments

  • Pickles, salt and vinegar chips, fish and chips with malt vinegar, Chinese hot and sour soup, rustic Italian bread with EVOO and balsamic vinegar, chicken adobo, sinigang, chicharron dipped in spicy sukang, and the list goes on if you want to live a more substantial life with vinegar

    Pop some Tums dipped in Tabasco if your body attempts to digest itself inside out

    • Here's a trick you can use to fool people into thinking you can cook:

      Fry a chicken breast. Ideally, sauté, which just means: get a few tablespoons of canola oil in the pan almost smoking hot, dry the breast with paper towels - like, super dry - then fry the breasts a few minutes on each side. Put a little salt and pepper on the uncooked side as you're frying it. Flip it only once, fry the other side. It'll get that crispy brown coating.

      When both sides are done, take it out, lower the temp of the pan to about medium, then dump a half-bottle of balsamic vinegar on there. I'm not joking - pour that shit in, a half bottle. Add some more salt & pepper - not too much! - tarragon, it you have it, and just boil it, stirring frequently. Scrape the bottom of the pan while you're doing it; make sure you scrape up any bits of chicken. Keep boiling that stuff. It'll boil down to less than half - when you can dip a spoon in curved-side down and lift it up and the sauce coats the spoon (doesn't just run off), take it off the heat immediately.

      It'll be thick, and you'll get maybe a quarter cup reduced from the cup you dumped in. It'll thicken further as it cools. Let it cool, just a little, then drizzle that over the chicken.

      Most of the acidity will be gone, and it'll be a sweet syrup, and it's fantastic.

      But here's the real magic: you can deglaze a pan and reduce almost anything that has sugars on it. Amaretto Chicken isn't chicken cooked in amaretto: it's chicken, with an amaretto reduction made exactly like I described for the balsamic above. Basically; I know the chefs are going to come out of the woodwork, but honestly. Try it with Grand Marnier liquor for an orange twist.

      Wine needs more work, and white or red vinegar won't do - there aren't enough sugars for a reduction, but any liquor will do. Balsamic is my favorite.

      One final trick: the balsamic reduction is best with tuna steaks. With those, you want them to hit the pan, sit for maybe 15 seconds, flip, 15s, and done. Pink in the middle with brown sides.

      The most important things about all this are: high heat, and very dry meat. Get that stuff as dry as you can, with paper towels, or hand towels if you like washing clothes. It's the water on the surface of what you're cooking that causes oil to splatter, and everything works better when the meat, or tofu, is as dry as you can make it.

      Final word: cast iron skillet.

    • Ohh man, don't know what it's called but we make a dip we call Italian bread dip. Use whatever dried spices you want (garlic/onion powder, oregano, basil, thyme, red pepper flakes, etc.) mix in olive oil and basalmic vinegar (I do it by eye and taste but usually around a 2:1 oil: vinegar), mix then rip off fresh crush bread dip and eat. I have to add more vinegar becuase my family loves the tangy flavor.

  • 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 🤷‍♂️

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

    • Alright vinegar gang assemble!

      I'll shoot vinegar into my veins if it wasn't illegal and salt and vinegar chips are the ultimate flavor.

      • I don't think its illegal, but your doctor may lock you up if you tell them you're trying to inject some

  • 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!

  • By itself? Hell no.

    But, like, Frank's is basically just vinegar and cayenne pepper, and it's the vinegar that gives it that sour tang to it that I like. It's what makes pickles pickley.

    Salt & Vinegar chips are alright, not my favorite. But you add some dill flavor on top of that and suddenly, you have dill pickle flavored chips that go awesome with a sandwich.

  • Sekanjabin is an Iranian drink made of honey and vinegar, usually served in summer. It is sometimes seasoned with mint.

    Delicious stuff. Vinegar drinks have been popular the world over since ancient times.

  • 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.

  • Go to one of those balsamic vinegar and olive oil shops where they let you taste all the different types. I think you'll taste a difference.

    There are many different types of vinegar.

  • I use the Aceto Balsamico de Moderna from Trader Joe’s to make salad dressing and it’s amazing.

    Other than that, I’m not a huge vinegar fan.

76 comments