this post was submitted on 20 Oct 2024
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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.
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.
Ever try it with malt vinegar?
Yup, that's also pretty good! I think it pairs better with white vinegar though.
I've seen that flavor profile referred to as "squirrel gravy."