[jambutty]

Hands up all those who thought that this post is going to have some sort of religious connotation.

Well it ain’t unless your god is fish, chips or vinegar.

Vinegar! Why does vinegar have to be liquid?

You sit down with a plate full of chips, a nicely battered and cooked piece of Cod or Haddock and a good spoonful of mushy peas and smack your lips in anticipation of eating a fulfilling meal. A couple of slices of fresh bread with real butter are to hand as is a mug of tea. You reach for the salt seller and sprinkle on some salt (not too much – remember your heart) and then splash on some vinegar.

Then by the time that you stab a chip with your fork the vinegar has dribbled away to the bottom of your plate. With a bit of luck the batter will absorb some vinegar but to have some vinegar on your chip you have to search around the bottom of your plate to dip it in and rush it your mouth before it has a chance of escaping again. Even then it probably dribbles down your chin or onto your shirt.

It’s even worse if you are outdoors and your meal is wrapped in paper. The paper absorbs all the vinegar and all you get is the aroma.

Why can’t vinegar be more viscous - like tomato sauce for instance?

Is it not beyond the wit of man or woman to produce a thick vinegar?

As a tiny aside, has anyone else noticed that the vinegar used in a chip shop is never as strong as the vinegar that you have at home? Or is it all my imagination?