Pet rats are wonderful. They’re smart, playful, affectionate, and often hilarious. I think it’s important to distinguish between the kind you willingly keep your home, and the wild kind (especially the huge city-dwellers).
If vinegar is a liquid, why are most salt and vinegar potato chips covered in a powder? Here’s a little food science to help you understand your weekend snacks.
When you fry potato chips at home (and who doesn’t?), you make salt and vinegar potato chips by soaking the raw potatoes in a mixture of vinegar and water before cooking them up. That’s not always an option for making the chips on an industrial scale, and the flavor isn’t as sharp as many people prefer. The best way to make salt and vinegar flavored potato chips is the best way to make any kind of potato chips: flavor powder.
It’s been a long time since I ate potato chips/crisps, but I remember that they rivaled Fruit Loops for the ability to cut the roof of my mouth. I preferred “All Dressed” because I liked the tang, rather than sharp bitterness of salt and vinegar.
Rice wine, rice wine vinegar, rice vinegar, seasoned rice vinegar: say that three times fast. While these products sound pretty similar, they can’t all be used interchangeably, and there are some important distinctions to be aware of.
Bonus: Mirin is not a vinegar – it’s a cooking wine, and I wouldn’t suggest drinking it. Depending on the kind you get, it can be sweet enough to not need added sugar when making teriyaki sauce, but it can also be fairly dry.