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Got Dayum I love this stuff!

evernoob

evernoob

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Joined
May 21, 2020
Member Number
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4,597
>On What?

Everything!

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72blazer said:
I’m surprised. Figured you’d have posted some man gravy. :homer::flipoff2:
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That's because unlike most of the denizens of this board, I don't think about dicks, cum, ladyboys, or balls all the time. :flipoff2:
 
Jackie Treehorn said:
If you need vinegar to improve the flavor of food you need to find some other food. :barf:
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SanDiegoCJ said:
Yup.
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Vinegar is the base of or in:
  • BBQ sauce
  • ketchup
  • mustard
  • A1
  • Worcestershire sauce
  • mayonnaise
  • steak sauces
  • hot sauces
  • jarred horseradish
  • salad dressings
Vinegar is also the base of almost all pickled items which are eaten alone or added to food like
  • olives
  • pickled peppers
  • pickled eggs
  • pickled balogna/sausages
  • pickled asparagus
  • pickled onions
  • artichoke hearts
  • minced garlic
And that ignores the huge number of recipes which use vinegar as an acid addition, a huge number of Asian dishes like sushi, and as a food modifier in a huge number of processed foods.

So unless you dipshits are eating your food plain, you use vinegar in virtually every savory meal you eat.
 
evernoob said:
Vinegar is the base of or in:
  • BBQ sauce
  • ketchup
  • mustard
  • A1
  • Worcestershire sauce
  • mayonnaise
  • steak sauces
  • hot sauces
  • jarred horseradish
  • salad dressings
Vinegar is also the base of almost all pickled items which are eaten alone or added to food like
  • olives
  • pickled peppers
  • pickled eggs
  • pickled balogna/sausages
  • pickled asparagus
  • pickled onions
  • artichoke hearts
  • minced garlic
And that ignores the huge number of recipes which use vinegar as an acid addition, a huge number of Asian dishes like sushi, and as a food modifier in a huge number of processed foods.

So unless you dipshits are eating your food plain, you use vinegar in virtually every savory meal you eat.
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You weren't talking about using it as a basis for anything. You were talking about dumping the straight stuff on food. Stop moving the goalposts.
 
I did my ”Spring Break” senior year of high school in London (as a home base for two weeks). I wanted to try Fish & Chips since I was in the land of Fish & Chips. I placed my order, guy behind the counter asked me something I didn’t understand, I replied, “Sure”. My order received a malt vinegar bath that soaked into the news paper wrapper

That shit was AMAZING :homer::homer::homer::homer:
 
SanDiegoCJ said:
You weren't talking about using it as a basis for anything. You were talking about dumping the straight stuff on food. Stop moving the goalposts.
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He likes a Sour Puss, or most likely a Sour Peter but,we agree :flipoff2: :laughing:
 
Malt vinegar and Five Guys Cajun fries are fucking awesome together.

Vinegar and oil salad dressing is decent.


WTF else do you put it on besides fish & chips?
 
SLOWPOKE693 said:
Malt vinegar and Five Guys Cajun fries are fucking awesome together.

Vinegar and oil salad dressing is decent.


WTF else do you put it on?
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Most fried things. Almost all potatoes. Almost all of my stocks which make it into almost all of my multi-day dishes.

I will also eat beans and rice with only malt vinegar. I make homemade blue cheese and ranch dressing and use malt vinegar in them, and if I need to make buttermilk I used malt vinegar instead of lemon juice.

I've also used it in any drink that uses citrus juice like G&T (which is totally fitting), and sometimes I drink it straight from the bottle.

Sliced up apples or pears with malt vinegar and cinnamon powder and a little salt.

Tomatoes and other veggies, with mozzarella or just sprinkled down with some salt and pepper.

Dishes which contain lentils like mujadarrah or whatever I add lentils to, I almost always add malt vinegar to lentils.

If I make greens, malt vinegar. Collard, mustard, turnip.

Italian sandwiches or almost any sandwich with cured meats.

Also, any type of chip, I love potato chips with vinegar, but that is adding it one bunch at a time or they get soft.

Wilted cabbage, malt vinegar, water, and butter.

I got a bottle the other day and realized this stuff makes it into or on almost every single thing I eat right now.
 
evernoob said:
Most fried things. Almost all potatoes. Almost all of my stocks which make it into almost all of my multi-day dishes.

I will also eat beans and rice with only malt vinegar. I make homemade blue cheese and ranch dressing and use malt vinegar in them, and if I need to make buttermilk I used malt vinegar instead of lemon juice.

I've also used it in any drink that uses citrus juice like G&T (which is totally fitting), and sometimes I drink it straight from the bottle.

Sliced up apples or pears with malt vinegar and cinnamon powder and a little salt.

Tomatoes and other veggies, with mozzarella or just sprinkled down with some salt and pepper.

Dishes which contain lentils like mujadarrah or whatever I add lentils to, I almost always add malt vinegar to lentils.

If I make greens, malt vinegar. Collard, mustard, turnip.

Italian sandwiches or almost any sandwich with cured meats.

Also, any type of chip, I love potato chips with vinegar, but that is adding it one bunch at a time or they get soft.

Wilted cabbage, malt vinegar, water, and butter.

I got a bottle the other day and realized this stuff makes it into or on almost every single thing I eat right now.
Click to expand...


I missed the Italian grinder on my initial list, thanks for reminding me. I order those with extra vinegar and a splash of oil. I like the veggies on mine to be like a salad.

The rest of your list is just.... :barf:
 
smurfblue40 said:
Not even on greens?

I’ve put vinegar on wilted spinach and collard greens since I was a kid
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I wouldn't eat that stuff with vinegar or no vinegar. :barf:

Fresh spinach goes in salads around here. Cooked spinach tastes like metallic ass, so nope. Collard greens.... Hell No!
 
SLOWPOKE693 said:
I wouldn't eat that stuff with vinegar or no vinegar. :barf:

Fresh spinach goes in salads around here. Cooked spinach tastes like metallic ass, so nope. Collard greens.... Hell No!
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That's odd you don't like greens with bacon or fatback, and some vinegar? Is that allowed in Texas?

And malt vinegar seems to have a mellower flavor than wine vinegars even at the same grains.
 
SLOWPOKE693 said:
I missed the Italian grinder on my initial list, thanks for reminding me. I order those with extra vinegar and a splash of oil. I like the veggies on mine to be like a salad.

The rest of your list is just.... :barf:
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Vinegars are a normal part of almost everything I listed.

I put yellow pepper on my italians as well, and often green olives. I use spring mix with extra shredded lettuce of course yes to soak up all that oil and vinegar, plus mayo and dijon which both contain vinegar. You need a lot of acid to offset all of that rich cured meats and cheese because I pile that shit. Properly thick, 1" thick solid meat and cheese folded and compressed.
 
SLOWPOKE693 said:
Fresh spinach goes in salads around here. Cooked spinach tastes like metallic ass, so nope.
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Fresh spinach is awesome, but so is cooked spinach; you just don't know how to cook spinach. If you don't overcook it, and you put a bit of acid (e.g., vinegar or lemon juice) in it, it doesn't have that taste you hate.
 
ExWrench said:
Fresh spinach is awesome, but so is cooked spinach; you just don't know how to cook spinach. If you don't overcook it, and you put a bit of acid (e.g., vinegar or lemon juice) in it, it doesn't have that taste you hate.
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I sauté fresh spinach in just a bit of extra virgin olive oil with salt & pepper. The secret is to not cook it to death.
 
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