When I’m enjoying a lavish restaurant dinner and suddenly feel the urge for a slice of sticky toffee pudding, I know exactly what to do: I’ll ask the waiter if they’ve got any vinegar in the kitchen.
I don’t mind if it’s wine vinegar, balsamic, rice vinegar or the rich brown Sarson’s you might sprinkle on your chips, but I’ll surreptitiously decant a spoonful into a glass of water and knock it back while I’m waiting for my dessert to arrive.
Equally, if I’m out for the day and I suspect my only lunch options are going to be bread-based, I might slip down a glass of diluted vinegar solution before leaving home in the morning or decant a little vinegar into the water bottle I always carry in my backpack.
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