Chips: salt and… what?

Apparently, anything. Where I’ve grown up, it was always tartare sauce to begin with. Then ketchup caught on as an alternative (despite traditionalists’ complaints about “imported barbarian American customs”). And now I’m told that in Edinburgh they use some “Gold Star” brown sauce and in Glasgow vinegar. I’ll have to try the latest some day as I can’t even imagine how that can taste.

 

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