Asklemmy

43963 readers

1387 users here now

A loosely moderated place to ask open-ended questions

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~

founded 5 years ago

MODERATORS

submitted 3 months ago by tilefan@lemm.ee to c/asklemmy@lemmy.ml

198 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] tilefan@lemm.ee 2 points 3 months ago (1 children)

I mean you're almost there, that's 50% of the flavorings from ketchup. salt, vinegar, tomato, sugar. doesn't even have to be tomato to be ketchup

[–] Adderbox76@lemmy.ca 2 points 3 months ago

True. But it's the proportions of each that matter. And the type of salt and vineger.

Vinegar goes first because it gives the salt a sticking surface. Apply it when the fries are fresh so that it soaks in a bit better.
heavy on the salt before the vinegar has fully soaked in. Then toss the fries and add a little bit when serving.
Sea salt and Malt vinegar are the best, but any old salt and vinegar will do in a pinch.