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this post was submitted on 20 Oct 2024
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Asklemmy
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I bake a mean creamy chicken (like you'd find in a pot pie) but, for whatever fucking reason, I absolutely love that flavor spliced with white vinegar. I have a deep love of pushing tangy sour to the border of spiciness.
I've seen that flavor profile referred to as "squirrel gravy."
Ever try it with malt vinegar?
Yup, that's also pretty good! I think it pairs better with white vinegar though.
A strong acidic zing is missing from a lot of dishes.
Generally I keep white vinegar around specifically for its chemical properties rather than its flavor, though.