"Doug Freyburger" > wrote in message
...
> Ophelia wrote:
>> "Doug Freyburger" > wrote:
>>
>>> On fries/chips at least. As a an optional flavoring at the table for
>>> soups or stews. In pickling I've only seen distilled vinegar in
>>> recipes. The strong flavor of malt vinegar isn't promising for
>>> pickling, no matter the strength.
>>
>> OK. We use malt on our chips/fries but I am sure it is 5%. I pickle
>> with
>> that 5% vinegar but mostly for pickled eggs. I suppose because we are so
>> used to malt vinegar, we can tolerate it more than most.
>
> My heritage is 1/8th your side of the channel 7/8ths the other side of
> the channel. I grew up using cider vinegar on fries not malt vinegar on
> chips. Same pattern, different detail. But distilled vinegar for
> marinates and pickling.

<g> It took me a minute to work that one out.. but it is late here)

In every fish (fried fish and chips) shop here they will offer you malt
vinegar and it is what I grew up with for sprinkling on chips/fries)

Heck whatever we are used to is right of us eh?
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