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Non-brewed condiment is a malt vinegar substitute created with water, acetic acid, flavourings and often caramel colour, generally used in fish and chip shops in the United Kingdom and Ireland. [1] [2] It is also used in salads.
Fish and chips with a side of malt vinegar at Molly Malone's Irish Pub, in Covington. At Molly Malone's Irish Pub in Covington on a recent Friday afternoon, three men sat at the bar eating fish ...
Brown sauce is typically eaten with meals such as meat pies, full breakfasts, bacon sandwiches and chips. A combination of malt vinegar (or water) and brown sauce known simply as sauce or chippy sauce is popular on fish and chips in Edinburgh .
The archetypal British take-away meal is fish and chips. The traditional accompaniments are table salt and malt vinegar although these days the majority of chip shops and fast food outlets provide a cheaper 'non-brewed condiment' alternative made from acetic acid along with water and ammonia caramel colouring.
This salt & vinegar variety gets its name from an out-of-the-way beach in Nantucket. Like their namesake beach, these chips are a bit off the radar but worth the effort to track down at a store ...
Malt vinegar (along with salt) is a traditional seasoning for fish and chips, and in the United Kingdom and Canada, a popular seasoning for French fries in general. Some fish and chip shops replace it with non-brewed condiment .
After testing nine different salt and vinegar chips, including Cape Cod, Lay's, Wise, Kettle Brand, Utz and more, we've decided on the best brand of all time.
In 1967, inspired by the use of salt and vinegar as condiments for fish and chips in the UK, the Smiths Potato Crisps Company created Salt & Vinegar flavour crisps. [91] [92] In Australia and New Zealand, the words "fish and chips" are often used as a shibboleth to highlight the difference in each country's short-i vowel sound /ɪ/.