Thanks!
-->Pete
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Peter Maranci pmar...@tiac.net Malden, MA
Editor, Interregnum RPG/Science Fiction APA/magazine -- email for info.
Interregnum WWW home page: http://www.tiac.net/users/maranci/index.html
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>I've seen it on sale in the local stop&shop as 'British Style Chip Shop
>Malt Vinegar' or somesuch (I import my own sarsons, along with Marmite,
>HP sauce and Jaffa Cakes, so I've never looked at it that hard....).
Just for the record, Union Jack (Rt 1 South, Peabody) has Sarsons.
>British origin? Probably - malted barley is a classic british ingredient.
>It's certainly an English & Welsh staple foodstuff. Up in Edinburgh
>you're more likely to get 'salt & soss' or spirit/white vinegar at the
>local chippy, where 'sauce' is sort of like a cross between thickened malt
>vinegar and steak sauce. Great stuff - it doesn't run off your chips
>like vinegar does.
Makes sense.... I learned to love malt vinegar up in Nova Scotia.
I've seen it at restaurants on Cape Cod and Down East Maine, but
unfortunately nowhere inbetween. I've been using white vinegar
lately, but it just ain't the same.
JP3 John Polcari jpol...@bstone.com
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"I hate quotations"- Ralph Waldo Emerson
> Makes sense.... I learned to love malt vinegar up in Nova Scotia.
> I've seen it at restaurants on Cape Cod and Down East Maine, but
> unfortunately nowhere inbetween.
The Grog in Newburyport usually has it if you ask for it.
kirk olsen
My brother in law's girlfriend tends bar at The Grog... :)
A plate of fish and chips become a feast with this addition.
Bob