Quote Originally Posted by Burney View Post
Oh, I've got over it now that I make the batter myself. Much chip shop batter is soggy sh*te and not worth bothering with, tbf.

What is it about malt vinegar, though? Its earthiness works in a way that other, more refined vinegars simply don't.
One of the pure pleasures of being home was walking into a chip shop and just savouring the aroma - and then getting a **** off big piece of cod and lots of vinegar soaked chips. I even got a free pen :result: