this post was submitted on 20 Oct 2024
270 points (98.9% liked)
Asklemmy
44115 readers
1195 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
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?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
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."