Yeah it's decent stuff is Old Bay - have some in the spice cupboard. Never had it on chips... don't eat many at home really.
Vinegar is ****e on chips, doesn't need the acidic taste. This gave rise other salt and vinegar crisp flavour, which only exists in Britain cos no one else has vinegar on chips.
Ooooohhhhh... controversial, and something that I strongly disagree with. Heavily salted and [edit] lightly [edit/] vinegar'd chips are the baseline, then add the sauce (certainly in chip shop land).
I like so much vinegar that it collects in those polystyrene trays or cups and then I drink it at the end.
Are you a vegan who lives off his own home grown veg then? But back to chips, chips are delicate, have a good crunch, taste and consistency....if you slaver them with vinegar you're just making them taste of nothing but vinegar. You can see why no one else does it apart from us.
I realise now that my post was misleading, so have amended, but to be clear: Heavily salted and lightly vinegar'd chips are the baseline... CBA with them swimming in vinegar, but a bit is essential on chip shop chips at least, IMO. Don't always have vinegar on "fries" if I'm having them as a burger accompaniment or such like.
