Honestly very confused by how it can be a mainstream condiment/dressing. For me it’s just acidic. Doesn’t really taste of much but sorta tingles on my tongue/throat. Sorta like when you burp up a little stomach acid or a milder version of when you throw up stomach acid. Very confused about salt and vinegar chips and any sort of vinegar based salad dressing.
When used properly, yes absolutely.
Vinegar is very useful in balancing flavors in recipes. Personally, I love balsamic vinaigrettes far better than other dressings. Malt vinegar on french fries is better than ketchup (and no I’m not British). Mario Batalli’s “Chicken in Cooked Wine” would be very boring without a healthy dose of red wine vinegar.
Everyone has different tastes. I personally detest olives, passion fruit, and rye bread. My wife absolutely loathes eggplant.
Random bonus content, mainly because I made this last night for dinner:
My Alabama White BBQ sauce recipe:
3/4c Mayo
2 TBSP Sugar
1tsp Prepared Horseradish
2TBSP Apple Cider Vinegar
1/2tsp Salt
1/2tsp pepper
1/4tsp cayenne pepper.
Throw all the above into a food processor and blend till smooth. Great on chicken and french fries.