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I wouldn't eat fish and chips without it. Here in the States, you usually get Heinz brand malt vinegar and they have had a recipe for peachy chicken on the back of the bottle for at least 20 years. I'm half convinced that they aren't making any new malt vinegar, the bottles just keep getting used because you only need but so much of it.
Beats the cider vinegar that I guess I could use in a pinch? Maybe? Maybe not.
I don't know but there's something that I like about the vinegary taste on certain foods. Like some people who may put salt on certain foods while others put sugar on those same food items. Some of my friends/relatives put salt and/or ketsup on their fries, where as I prefer black pepper and/or malt vinegar.
Have one bottle in the fridge at home, think it's Heinz and I have a bottle at work of London Pub Malt Vinegar [recipe for Classic Mint Sauce on back], distro World Finer Foods, Bloomfield, NJ. Never really took much notice to recipes on back of said items unless I was buying that particular item in order to make said recipe, which in my case is seldom.
Love malt vinegar! I use the London pub brand and great of course on fish and chips, but I also like it on salad greens when doing a simple oil and vinager dressing, Italian subs, and in what I am making tonight Cuban macaroni with ham.
I love Malt Vinegar. At our state fair, there's a French Fry booth which has these big bottles of Malt Vinegar. I can't eat those French Fries without that malt vinegar.
I sometimes add a little bit of Malt Vinegar to my coleslaw dressing (mayo, yellow mustard, malt vinegar, sugar). It seems to be interchangeable with regular cider vinegar.
And, you can clean windows with it too = I ran out of regular vinegar and used it in a pinch. It worked.
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