On Feb 17, 1:56*pm, Janet Wilder > wrote:

> I thought malt vinegar was for fish and chips. *When I had kids at home,
> I'd always put some on my French fries so the little monsters wouldn't
> steal them from my plate.
>

I want to like malt vinegar, but to me half the appeal of fried food
is the crispy texture. Malt vinegar makes everything instantly soggy,
which neither ketchup nor tartar sauce does.