Hey, no judgment here. Not everyone wants that sour punch. But I’d bet you might be missing out because of a bad experience. Maybe you had a chip that was too drenched, and it turned into a mushy, acetic mess.
Salt And Vinegar Fish And Chips at Lisa Bassett blog
That’s a tragedy. The key is balance. You want the vinegar to be a supporting actor, not the star. A light mist, not a flood. Think of it like salt—a little lifts everything; too much ruins it.
If you’re still unsure, try the chip dip method. Pour a little vinegar into the corner of the paper, pick up a chip, and just touch the tip to the liquid. One bite. That’s all it takes to see if you want to dive deeper.
