Do you put vinegar on lots of foods?

Question

I grew up in New England. We put vinegar on lots of foods, like cooked cabbage, turnips, beets, red flannel hash, french fries....I wonder if it was originally meant to kill bacteria or if it is a carry over from the English heritage. Do they do that in England?

Answer 1

I don't really out it on anything but fries and collards.

Answer 2

I think fish & chips in England are served with malt vinegar... so you might be right that it is a carry over.

I use it on fries, black-eyed peas, green beans & ham, and as a base for marinades or dressings.

Answer 3

salad

fries

fish

Answer 4

I've lived in New England since I was 9, and the only thing I ever put vinegar on is salads. My old-fashioned ex-mother in law used to put it in a few more things in the kitchen, like melted butter (actually it was vinegar with margarine, gross!) for steamed clams.

I do know a few people who sprinkle it on their fries, but most people prefer ketchup.

I don't think I know anybody who uses it at the table.

Answer 5

on salad, on chips, in rice.