Thanks for the link rojosh, very interesting.
Tony, I wondered about the vinegar that's used for pickling onions but didn't know what it would be like on fish and chips.
Is the supermarkets own brand as good as say Sarsons?
Having been brought up in an age when chip shops used what's now called 'non-brewed condiment', (i.e. industially produced dilute acetic acid), it remains my favourite. All others seem to taste odd, most especially with fish and chips, and home-made rollmop herrings. A few years ago, our local Tesco stopped stocking it - customers raised a fuss, so, thankfully, they have it back on sale again!
Heathfield , if you come back to my thread, could you tell me in what form you would by non brewed condiment?
I wonder if this is what I remember from my childhood as the vinegar of today isn't a patch on the taste of what I remember as a child.
Our local fish and chip shop only sells "non brewed condiment" too.
If you just want ordinary vinegar ie sarsons malt vinegar, ive found the supermarkets own brand is exactly the same. Hope this helps.
Weecalf... The word vinegar comes from the French, 'vinaigre', and so is similar in pronunciation. 'Vin' for wine, 'aigre' from Common Latin 'acrus' meaning sour, and the source of our word 'acrid'.