I believe that vinegar is under appreciated in the U.S. There were these salt and vinegar potato chips I had from Ireland, or maybe it was the UK, don't think it matters much. The depth of the vinegar flavor was amazing. I also like malt vinegar on my fries.
Let's talk German food. There's a place near where I used to live that has the best potato salad. It has the perfect blend of vinegar and sugar, the quality control is great, and there's not a line out the door. Why not?? I once gave it to a German. This is a mayo based product, it's not the kind we call German around here, but he said it was German potato salad, good German potato salad. This isn't the only example of the German appreciation of vinegar, I'm sure the examples are countless. Take Sauerbraten and red cabbage for example.
The Thais also have this great dipping sauce that's basically vinegar and sugar water. By itself it's great, put a few sliced chiles in it and some club soda, and it'd make a great soft drink if you ask me. And then there's balsamic which I think is more than just vinegar, it's an expression of this great thing vinegar and sugar do together. But vinegar doesn't have to be 50 years old to be great.
The balance between sweet and sour really appeals to me. Some folks might call it tangy, or yin and yang. But not only is that great, but vinegar by itself is great, and vinegars are not all the same. Why doesn't America have some great vinegars? Cause pretty much most Americans think it's just vinegar. It's like they live in a fog.
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