James Silverton wrote:
>
> Cindy wrote on Tue, 25 May 2010 06:04:00 -0700 (PDT):
>
> > On May 25, 5:42 am, Sqwertz > wrote:
> >> Instead of adding malt vinegar to your fries and making them
> >> soggy, add the vinegar and mix it in with your ketchup (or
> >> mayo) instead. Hmm, malted mayo... I'll have to try that.
> >>
> >> Also try adding balsamic vingar, Heinz 57, A1, sriracha, BBQ
> >> sauce, or even chinese black vinegar (kinda like a strong
> >> malt vinegar).
> >>
> >> There's no reason to use just plain 'ol Heinz day after day.
> >> Play with your food, live a little.
>
> > There's no reason to use plain 'ol Heinz at all, unless the
> > fries are badly cooked. A GBD french fry needs only salt.
>
> > Tastes vary, obviously, but I can't believe I'm the only
> > person here who doesn't use ketchup on fries.
>
> Many British have been using malt vinegar for as long as anyone knows
> and the Dutch and Belgians use mayonnaise of various types (usually
> having a rather acid flavor.)
>

Don't know where you ate your frites in Belgium or the Netherlands. Two
common 'fritesaus' brands, Remia and Calve, are hardly acid in flavour.

Plus all the other sauces a corner frituur/friterie would have such as
curry sauce (also in the UK), mustard, sweet and sour and the inevitable
'special saus', whose ingredients vary from shop to shop.