Moi, have you ever tried a cucumber sandwich? thin sliced bread with proper butter, sliced cucumber nice and cold with a little salt if you like, so delicious some people would add a drop of salad cream and maybe some lettuce.. many variations I expect.
When I was little I loved chip sandwiches, I also loved crisp sandwiches. Just realised what we call crisps you call chips, confusing! So when I say chip sandwiches I mean french fries and crisp sandwiches are what you call chips
Other British foods I like are steak and kidney pudding, you know with the suet pastry and dumplings bobbing about in a nice stew
My hubs prefers beer that is not icy cold, not room temperature though. Vinegar is good on fish and chips (fries) there is another thing that it can be used for. Sliced cucumber, thinly sliced raw onion covered in malt vinegar. Leave overnight. It can be eaten in a sandwich or served with cold meat. As a child, I would eat tripe (look it up) covered in pepper and malt vinegar. Cucumber sandwiches are delicious. B, mentioned rhubarb. When I was was small, I would be given a newspaper with sugar in it (sort of Palm sized) and a stick of rhubarb. Dip the rhubarb into the sugar, what a treat. You must think we Btits have weird tastes!
Never drive faster than your guardian angel can fly.
Moi : a French gourmet's ( ) assessment on British food : I love fish and chips sprinkled with cider vinegar. Cucumber sandwiches, as well as egg/watercress sandwiches. "Welsh Rarebit". Worcester sauce. Crumpets or scones; marmalade... And the cinnamon biscuits you get with your early morning tes.
I honestly don't know anyone who would drink warm beer, as far as I know pubs only sell chilled beer, maybe years ago when refrigeration was not around, all beer was drunk at room temperature or in the summer - warm.
I don't like vinegar on anything, I agree with Sunny, it is an overwhelming flavour that I dislike, just had a thought though, I do like the occasional pickled onion!
Cucumber sandwiches are what I would describe as 'old fashioned' nice enough but a little bland for my tastes.
I'm quite surprised to see how little you like vinegar. What sort do you use? In my kitchen, there's a choice of wine vinegar (spiced up with tarragon), cider vinegar, rice vinegar (Japanese dishes) and "balsamic vinegar". In stores, you can also find "raspberry vinegar", used to season fruit salad, for instance. I use it for my salad dressings and raw vegetables, but also sprinkle a few drop on omelettes, sardines ...anything deep fried gets more digestible with a few drops. And I love "pickled" vegetables, gherkins (specially the Russian sweet and sour ones), onions, cauliflower and so on ... And I would agree to a topic "French cooking, preconceived ideas"!!!
I use red wine vinegar, balsamic vinegar and apple cider vinegar with mother. To get it with mother you have to go to the health stores or your local cider maker. I use this one medicinally a little in a glass of water every day a cure all for just about everything
When Moi first posed the question I was only thinking of the ordinary malt vinegar. I find just a little of certain vinegars add something to dishes without making them taste of vinegar. Homemade medicinal chicken soup for the winter months are not the same without ACV with mother.
I too like a salad drizzled with olive oil and balsamic vinegar.
There is a large selection of cider and flavoured vinegars in my supermarket Shaliby. There is also a selection of balsamic vinegar, some of it is very expensive, I stick to a middle priced one.
Has anyone ever tried adding pickled onions to a beef casserole, I have heard they make a nice addition, but I don't want to try this out just incase I don't like it, and as we know, beef is a bit expensive for a cooking experiment?