Hello Ceekay
Please redpill me on vinegars
I like how they taste (except balsamic)
But I never feel the urge to reach for it
Am I missing out by not adding it to my guychow?
It's never been a popular condiment in my family so maybe I'm just not used to / nostalgic for it
How do I know if a dish needs more acid or whatever?
How/when/why do you guys use it?
Thanks lads