Pause For Thought

jambutty · 28-06-2006, 12:14

Hands up all those who thought that this post is going to have some sort of religious connotation.

Well it ain’t unless your god is fish, chips or vinegar.

Vinegar! Why does vinegar have to be liquid?

You sit down with a plate full of chips, a nicely battered and cooked piece of Cod or Haddock and a good spoonful of mushy peas and smack your lips in anticipation of eating a fulfilling meal. A couple of slices of fresh bread with real butter are to hand as is a mug of tea. You reach for the salt seller and sprinkle on some salt (not too much – remember your heart) and then splash on some vinegar.

Then by the time that you stab a chip with your fork the vinegar has dribbled away to the bottom of your plate. With a bit of luck the batter will absorb some vinegar but to have some vinegar on your chip you have to search around the bottom of your plate to dip it in and rush it your mouth before it has a chance of escaping again. Even then it probably dribbles down your chin or onto your shirt.

It’s even worse if you are outdoors and your meal is wrapped in paper. The paper absorbs all the vinegar and all you get is the aroma.

Why can’t vinegar be more viscous - like tomato sauce for instance?

Is it not beyond the wit of man or woman to produce a thick vinegar?

As a tiny aside, has anyone else noticed that the vinegar used in a chip shop is never as strong as the vinegar that you have at home? Or is it all my imagination?

Tealeaf · 28-06-2006, 12:50

Hey Jambutty - use your imagination and cast your mind back to when you sailed the seven seas - and the Med in particular. Remember the standard peasant dish? Simply bread, with a little plate on the side which had a few dollops of olive oil and balsamic vinegar. Nowt could be simpler, more tastier or more filling.

The simple solution then is not to bung the Sarson's on yer chips to let 'em get soggy....wait till you get home..then just have a little saucer of malt vinegar on the side..and dip yer firm chips into that!

Bon appetit!

grannyclaret · 28-06-2006, 12:55

Quote:

Originally Posted by jambutty

As a tiny aside, has anyone else noticed that the vinegar used in a chip shop is never as strong as the vinegar that you have at home? Or is it all my imagination?

Thats coz its been watered down.....oooh now you have made me fancy fish and chips,,,,,

my mouth is watering!

garinda · 28-06-2006, 12:56

You need a good bottle of balsamic vinegar from Modena.

Never really thought of it being a problem for me though. A lot of the vinegar evaporates anyway, as soon as it comes into contact with the hot chips.

jambutty · 28-06-2006, 13:44

Great idea Tealeaf.

Now what’s your solution for eating chips and fish out of a paper bag? Eat the bag?

This balsamic vinegar – is it thick?

Tealeaf · 28-06-2006, 13:56

Quote:

Originally Posted by jambutty

This balsamic vinegar – is it thick?

Very much so, and black like treacle. About five quid for a decent bottle. But very tasty.

jambutty · 28-06-2006, 14:00

Thanks Tealeaf! I suppose that it is readily available in normal shopping places or is it a health shop food product?

Tealeaf · 28-06-2006, 14:02

All the supermarkets stock the stuff these days...I don't know which is the nearest one in Darwen.

jambutty · 28-06-2006, 14:07

Much obliged again Tealeaf. I’ll have to keep an eye open for it when I raid Asda in Blackburn this Friday.

garinda · 28-06-2006, 14:38

As well as splashing it on your chips Balsamic vinegar is also nice on strawberries.

Don't go for the cheapest. It's thicker so will last longer and the better stuff tastes much nicer.

Gayle · 28-06-2006, 19:42

I prefer my balsamic vinegar splashed over lettuce with parmasan cheese.

junetta · 28-06-2006, 23:09

I really wish I hadn't looked at this thread. Ossy fish and chips...........I'll be awake all night.

grannyclaret · 28-06-2006, 23:15

We Had Home Made Fish And Chips For Tea,,,delicious......

Madhatter · 29-06-2006, 01:55

I thought it was going to be about not making junk posts lol.

I'm not sure if my god is the guy that owns the chipy or ronald mc Donald.

Anyway, your putting it wrong for a start, its vinegar first, then salt. The vinegar wets the chips, then the salt sticks to them. The salt then helps the vinegar to soak in and not drip off. You'll never see a decent chippy put salt on first.
Our chippy was absolutely packed to the door tonight, and three staff on. There must have been some thing in the uk air tonight, everyone wanted chippy meals

Madhatter · 29-06-2006, 01:56

I thought it was going to be about not making junk posts lol.

I'm not sure if my god is the guy that owns the chipy or ronald mc Donald.

Anyway, your putting it wrong for a start, its vinegar first, then salt. The vinegar wets the chips, then the salt sticks to them. The salt then helps the vinegar to soak in and not drip off. You'll never see a decent chippy put salt on first.
Our chippy was absolutely packed to the door tonight, and three staff on. There must have been some thing in the uk air tonight, everyone wanted chippy meals